Jul 14 2026
Restaurants›The Still Whiskey Steaks›Bison Hanger Steak Recipe

Bison Hanger Steak Recipe

Inspired by The Still Whiskey Steaks
Time1h
Serves4

Bone-marrow butter, mushroom risotto

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Ingredients

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Bison Hanger Steak

Bone-Marrow Butter

Mushroom Risotto

Method

Bison Hanger Steak

  1. 1

    Prepare the Steak

    Allow the bison hanger steak to come to room temperature for about 30 minutes before cooking. Pat it dry with paper towels.

  2. 2

    Season the Steak

    Rub the steak with olive oil, salt, black pepper, and chopped rosemary. Ensure it is evenly coated.

  3. 3

    Cook the Steak

    Preheat a grill or skillet over medium-high heat. Cook the steak for about 4-5 minutes per side for medium-rare, or until desired doneness is reached.

  4. 4

    Rest the Steak

    Remove the steak from the heat and let it rest for about 5 minutes before slicing.

Bone-Marrow Butter

  1. 5

    Prepare the Bone Marrow

    In a small saucepan, combine the bone marrow and unsalted butter over low heat. Stir until melted and combined.

  2. 6

    Add Flavorings

    Stir in the minced garlic, chopped parsley, and lemon zest, mixing well. Remove from heat and set aside to cool slightly.

Mushroom Risotto

  1. 7

    Sauté the Aromatics

    In a large saucepan, heat olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and sliced mushrooms, cooking until mushrooms are softened.

  2. 8

    Toast the Rice

    Add the Arborio rice to the saucepan and stir for 1-2 minutes until the rice is lightly toasted.

  3. 9

    Add Wine and Broth

    Pour in the white wine and cook, stirring frequently, until the wine is absorbed. Gradually add the chicken or vegetable broth, one ladle at a time, stirring continuously. Allow each ladleful to be absorbed before adding the next.

  4. 10

    Finish the Risotto

    Once the rice is creamy and al dente, stir in the grated Parmesan cheese, salt, and black pepper. Mix well and finish with chopped parsley for garnish.

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