When the majority of the liquid has evaporated, add the mustard mixture to the onion and pepper mixture that has been whisked with water. Add salt and pepper to taste, then turn the heat off and cover.

Give steaks about 30 minutes to come to room temperature. Steaks are seasoned with salt and pepper after being lightly brushed with 1 tablespoon oil. A French carbon steel pan or a cast iron skillet can be used to pan sear steaks.

Cook on a pan. French steel or cast iron over medium-high heat. Add a few tablespoons of oil once the pan is heated. Add steaks when the oil is shimmering. Before rotating, cook for 4 minutes. The other side needs an extra 4 minutes of cooking. Steaks should be taken off the heat, covered loosely with foil, and allowed to rest for five minutes.

To determine the internal temperature required for desired doneness, use an instant read meat thermometer.

To serve, place the steak slices on top of the onion and pepper combination in a dish.

Remember that bison has less fat than conventional meat, cooks faster, and becomes dry if overcooked.