How to cook bison steaks

We often are asked, “how do you cook bison steaks?” As we know, Bison is different than beef in that it is naturally leaner and has a deeper, rich colour and feel. What this means is that bison steak needs less time on the grill!

Becky Johnson from Bison Ridge Farms has been kind enough to share her tips for cooking the perfect bison steak.

Because bison is very lean you cannot use the same “poke test” to detect doneness as you would for other red meat. For this reason, I highly recommend using a food grade thermometer when testing your steaks. The following temperatures are a guide for the desired cook on your steak:

• Rare: 135ºF  
• Medium Rare: 145ºF  
• Medium:155ºF  
• Medium Well: >160ºF

**Not recommended to cook past a medium**

Remove your steak from the cooking method 5 degrees before desired temperature and let rest for 5-10 minutes before cutting in.

OUR FAVORITE WAY TO COOK STEAK:

1. Season thawed steak liberally with salt 24 hours before cooking. This helps to break down the proteins and tenderize the meat. It will also enhance the flavour and tastiness of your bison steak.
2. Remove from fridge one hour before cooking to bring it to room temperature. This helps the steak to cook evenly.
3. Season with celery salt(optional) and as much pepper as you prefer. Grill to the desired temperature on the barbecue or cast-iron skillet. Enjoy!