Bison are commonly known as North American buffalo. They are part of the bovine family, and bison meat is quite similar to beef. Bison meat is very lean, with a third of the fat and half the calories of beef. Bison meat is slightly sweeter and more tender than beef and has become widely available. Bison steaks are delicious and juicy, and can either be roasted, grilled or pan seared. Add this to my Recipe Box.
Grilled Bison Steaks
Grilling is a fast and flavorful way to prepare your bison steaks. For rib-eyes, T-bones and New York strip steaks, a simple, straightforward spice rub is all that is needed before grilling. Combine one teaspoon each of garlic salt, ground black pepper, paprika and onion powder in a bowl. Rub the spices into your bison steaks to evenly coat both sides. Heat grill to 325 degrees F. For medium steaks, cook the bison steaks for eight to 12 minutes on each side.
For other cuts of bison meat, marinate the steaks for at least two hours but preferably overnight, to help tenderize and flavor the meat. Combine one teaspoon each of minced garlic, grated ginger and ground black pepper with two tablespoons each of brown sugar, soy sauce, lemon juice and olive oil. Place the steaks in a large, flat dish and pour the marinade over them. Cover the steaks with plastic wrap and refrigerate. When ready to cook the steaks, heat your grill to 350 degrees F, and cook the steaks for 6 to 8 minutes on each side.
Roasted Bison Steaks
Roasting is another method that makes any cut of meat tender and delicious. Combine one-half teaspoon of rosemary and ground black pepper with a teaspoon of salt and mix with a quarter-cup of softened butter. Rub the mixture onto the steaks, then place them in a roasting pan. Preheat the oven to 500 degrees F. and roast the meat for 10 to 15 minutes until the steaks are medium rare. Move the steak to a platter to let it rest while you make the gravy as follows: Place the roasting pan on the stove over medium-high heat. Combine two tablespoons each of corn starch and warm water and pour into the pan. Pour 2 ½ cups of beef broth and a half-cup dry red wine into the roasting pan and scrape any brown bits from the bottom of the pan. Bring the liquids to a boil, then reduce to a simmer. Add salt and pepper to the gravy and allow it to simmer for three to five minutes until it has thickened. Serve the steaks with the pan gravy and mashed potatoes.
Seared Bison Steaks
Searing bison steaks in a hot cast iron pan will make the meat tender and flavorful. Add the seared steaks to linguine with cream sauce, serve with rice and steamed vegetables or slice the steaks thinly and make a hot steak sandwich. Rub the steaks with a mixture of salt and pepper and let them sit at room temperature for 30 minutes. In a large frying pan heat two tablespoons of butter. Add the steaks to the hot pan and cook for five to seven minutes on each side, then transfer the steaks to a platter. Pour a cup of dry red wine into the pan and scrape the brown bits up from the bottom. Add one-half cup of beef broth and simmer the liquids until they have reduced by half. Melt two tablespoons of butter into the sauce and season with salt and pepper. Pour the sauce over the steaks and serve with a side dish of your liking.
Tags: black pepper, each side, ground black, ground black pepper, minutes each, minutes each side, salt pepper