Rub the breasts all over with 2 tablespoons olive oil. Combine kosher salt, black pepper, garlic powder and smoked paprika in a small bowl and sprinkle evenly over both pieces, pressing lightly so the rub adheres.

Preheat pan and cook

Heat a large heavy skillet (cast iron preferred) over medium-high heat until hot, about 4 minutes. Add a thin film of oil if pan is dry. Sear the buffalo breasts 3–4 minutes on the first side without moving until a deep brown crust forms. Flip and sear the other side 2–3 minutes.

Finish to temperature

Reduce heat to medium and continue to cook, flipping as needed, until an instant-read thermometer reads 125°F (52°C) for medium-rare or 135°F (57°C) for medium. Because bison is very lean, avoid overcooking. This will take about 6–10 minutes total depending on thickness.

Rest

Transfer the breasts to a cutting board and tent loosely with foil. Rest for 8–10 minutes so juices redistribute and carryover cooking raises internal temp a few degrees.

Buffalo-style Sauce

Melt butter and combine

While the meat rests (or in a small saucepan during the last 4 minutes of cooking), melt 4 tablespoons unsalted butter over low heat. Add 1 cup hot sauce, apple cider vinegar, Worcestershire sauce, honey, ground cayenne and 1/2 teaspoon salt. Whisk until smooth and warm, about 2 minutes. Taste and adjust heat or sweetness as desired.

Finish sauce

Keep sauce warm on the lowest heat or transfer to a heatproof bowl. If you want a silkier finish, whisk in 1 tablespoon unsalted butter just before using.

Finishing & Serving

Slice and coat

Slice the rested buffalo breasts crosswise into 1/3" (8 mm) slices. Place slices in a wide shallow bowl or tray and drizzle or toss gently with 1/2–3/4 cup of the warm buffalo sauce until evenly coated. Reserve some sauce for serving.

Plate

Arrange coated slices on a warmed platter. Sprinkle with blue cheese crumbles and chopped parsley. Add lemon wedges on the side and serve remaining sauce and dressings for dipping.

Serve

Serve immediately with ranch or blue cheese dressing and a side of celery sticks or roasted potatoes if desired.