Bison Steak anyone?

Unknown · November 2007

So I bought some bison ribeyes that are about 1.75 inches thick. Thought I'd try the old T-Rex method with maybe some Raising the Steaks but I sure don't want to dry them out as they are so lean. Any advice or comments would be welcomed. Thanks amigos.

Car Wash Mike · November 2007

Sweathog,
Pull between 125 and 130. They do dry out easy. If you never had bison, your are in for a treat.[p]Mike

thirdeye · November 2007

Sweathog,[p]Here is a snip from an article I wrote in March about Bison. A link to the whole article is below, but this is the nuts and bolts as far as steak goes. For the record, I disagree slightly with Rhoda as she uses time only instead of an internal temperature along with time. My favorite internal temp is around 125°, yours may be different.[p]~thirdeye~[p]Cooking Bison is easy:[p]Use seasonings similar to the ones you like on beef, don't try to disguise the flavor. [p]Don't overcook, because it is so lean bison cooks faster than beef. [p]Use medium heat, around 300°, when grilling steaks or burgers. [p]The following recipes are from The National Bison Association and were prepared and tested by independent food consultant, Rhoda Friesen of Westminster, Colorado. The nutritional analysis for each recipe is on a per serving basis, derived from USDA values and research conducted by Dr. Martin Marchello, North Dakota State University, Fargo, ND.[p]Grilled Bison Steak
Rub your favorite 6 oz. cut of Bison steak with a combination of a little garlic salt, cooking oil, and lemon pepper. Grill steaks 4-6 inches above medium hot coals (325 degrees) for the following times, depending on thickness:[p]1" thick - Rare: 6 - 8 min. Medium: 8 - 10 min.
1 1/2" thick - Rare: 8 - 10 min. Medium: 10 - 12 min.
2" thick - Rare: 10 - 12 min. Medium 14 - 18 min.[p]Tips: Steaks recommended for grilling/barbecuing include Rib Eyes, T-Bones, and New York Strips. Lesser quality Bison steaks are not recommended for grilling unless they have been marinated. Using a fork to turn steaks punctures the meat, so use tongs for turning and keep those wonderful juices in the steak. Bison steaks taste best when grilled to rare or medium (still pink in the center). Cooking time is important to avoid overcooking. Per 6 oz filet: 234 calories; 3.2 g fat; (12% calories from fat); 105 mg cholesterol; 91.8 mg sodium.[p]
[ul][li]Oh, Give Me a Home....[/ul]

Bison Steak anyone?

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