Basic Seared Bison Steak Recipe, Grill Method
For the best results bison steak should never be cooked beyond medium. Medium and medium-well can result in overcooked, chewy or dried out bison steaks. If you are opposed to eating bison that is medium, medium-rare or rare you should cook at especially slow and low (180-200 degrees) over a longer period of time. If you want to have instructions on hand at any time to cook the perfect bison steak on the grill or pan-seared print off this bison steak instruction sheet. Red Cedar Bison Ranch
Servings: 4
Ingredients
- 4 Red Cedar Bison Steaks
- Higs Smoke Point Oil ( Like safflower, canola, corn, or peanut oils)
- salt
- Pepper
Instructions
- Bring to Room TemperatureAllow bison steak to come to room temperature while you prepare your grill and side items.Preparing Charcoal GrillPrepare your charcoal grill by arranging briquettes on one side and make sure there is no direct heat on the other side of the grill. The grill is ready to start cooking your bison steaks when the coals are completely covered in gray ash.Preparing Gas GrillFor a gas grill, preheat one side on the high heat setting for a minimum of 15 minutes with the lid closed.Searing the Bison SteaksTo sear bison steak the ideal grill surface temperature on the heated side should be 475 to 500°F. This should make the side without direct heat between 300-325°F.Once the ideal temperature has been reached and maintained, prepare the room temperature bison steaks by lightly brushing with some vegetable or canola oil; sprinkle them generously with sea salt and fresh ground pepper.Put some more oil on a cotton towel or brush to lightly oil the hot side of the grill.Place the bison steaks on the hot grill; close the barbecue lid and sear the steaks for 30 seconds to 1 minute. If the steak is a think skirt, flat iron or round steak make sure you use the lower time on the range given.Open the lid, turn the steaks over and sear for another 30 seconds to 1 minute.If you have a thick filet or a NY stripe with a fatty side don’t forget to sear those areas too.Cooking the Bison SteakOnce you are done searing the steaks move them to the unheated side of the grill. Depending on the thickness of your bison steak and the desired level of doneness your cooking time could be as low as 2 minutes per side, up to 6 minutes per side. For this reason we recommend flipping your bison steak every 60-90 seconds to allow for even cooking times.Once you reach the desired doneness remove your bison steaks from barbecue and let rest for full 5-10 minutes at room temperature before serving and slicing. While the steak rests the internal temperature will continue to rise for the first four minutes and finish cooking your steak.Do not cut into your steak to check whether it is done or poke it with a meat thermometer. Instant-read thermometers, puncturing or slicing the bison prematurely release the juices. It is best to allow your fork and knife at the dinner table to be the first piercing of your bison steak.
Notes
It is important to consider the thickness of your steak when grilling. If it is thin you can expect it to cook very quickly, even at low heat. The genetics of bison does not cause marbling of fat in the meat. At Red Cedar Bison our bison are grass-fed and grass-finished, which insures a very low fat steak every time.