Bison steak is tender with just a hint of sweetness. Because the fat content of bison is less than traditional beef we recommended grilling styles similar to wild game, such as Elk or Venison, to ensure a juicy delicious steak that is never too dry or too tough.
Traditional cuts of Ribeye, New York, and Sirloin can all be prepared this way. Filet should be grilled for a shorter time and Round steak. should be marinated for at least 4-6 hours prior to grilling.
Prepare your steak by properly thawing it from frozen by pulling out of the freezer the day or two before and letting it thaw slowly in the refrigerator.
Bring your steak out of the fridge and season and rub both sides with fresh ground pepper and garlic powder. If you have a favorite grilling rub, add that too!
We don't recommend additional salt at this time as it can dry out your steak while grilling.
Allow your steak to "sit" with it's rub on for 20-30 minutes. Preheat your grill to 450 degrees.
Grill 4-5 minutes per side at 450 degrees for a medium finish.*
Season at the table with a little salt and butter for a delicious finish.
*For filet mignon we recommend 4 minutes per side