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Bison Steaks
Hints
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For good cooking, preheat broiler at least 5
min. before you broil a steak.
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Use long handled tongs to turn steaks on the grill.
A fork will pierce the meat and allow the flavorful juices to escape.
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Steaks thinner than 3/4 inches thick are
not recommended for barbecuing or broiling.
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Lesser quality bison steaks are not recommended for grilling unless they have been marinated.
GRILLING BISON STEAKS
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Steaks recommended for grilling/barbecuing include
Rib Eyes, T–bones and New York Strips.
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Cooking time is important in order not to overcook your
steaks. Total cooking time will depend on the thickness of the steaks:
| 1" thick |
Rare: 6-8 minutes |
Medium: 10-12 minutes |
| 1 1/2" thick |
Rare: 10-12 minutes |
Medium: 14-18 minutes |
| 2" thick |
Rare: 14-20 minutes |
Medium: 20-25 minutes |
(Note:
Well-done bison steak’s are not recommended. Due to the leanness of
the meat bison has a tendency to become dry when overcooked)
BROILED BISON STEAK
Rub your favorite cut of steak with a combination of a little garlic salt, cooking oil, ground black pepper and lemon juice. The lemon will make it tangy, and gives a zippy flavor.
ROSEMARY MARINATED STEAK
1 sirloin bison steak
I tbsp dried rosemary
1/2-cup red wine
1/4-cup olive oil
Marinate steak in sauce for about 2 hours and leave the meat out so all
can come to room temperature. Barbecue on hot coals.
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Bison
meat for today's health conscious.