Tag Archive for: steaks

How to cook bison steaks

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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!

Ginger Bison

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Ginger Bison

I’ve made this a couple times this summer and it is a real crowd pleaser. It’s not too difficult but if you’re making a double or triple batch for a larger group you’ll need a bit of time.  This recipe will take you about half an hour and will feed 4 people, depending on their appetites ;). Made with products from Bison Ridge Farms.

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Ginger Bison

Course: Main Course
Cuisine: Chinese
Author: Becky Johnson

Ingredients

  • 1 lb 1 lb blade or minute preferred bison steak
  • 2 large eggs
  • 3/4 cup cornstarch
  • 1/2 cup water
  • canola oil
  • 2/3 cups grated carrots
  • 2 tbsp chopped green onion
  • 4 tbsp chopped ginger root
  • 4 cloves cloves garlic minced
  • 3 tbsp soy sauce
  • 2 tbsp vinegar
  • 1 tbsp oil
  • 1/2 cup sugar

Instructions

Bison:

  • Thinly slice the steak and mix well with eggs. Dissolve cornstarch in water and mix with the meat.
  • Pour enough oil into a large frying pan about an inch deep. Heat until the oil sizzles when you drop a piece of meat into it. Once it’s good and hot add the bison meat to the oil in batches as to not crowd. Separate with a fork, flip and cook until crispy. Remove from oil and place on paper towel in a bowl. Set aside

Sauce:

  • Using the same pan, drain all but 1 Tbsp of the oil. Add the carrots, ginger, green onion, garlic and saute on high for 3 minutes. Add remaining ingredients and bring to a boil. Add to cooked bison, mix and serve over rice. Enjoy!

Notes

 I’ve made this a couple of times this summer and it is a real crowd-pleaser. It’s not too difficult but if you’re making a double or triple batch for a larger group you’ll need a bit of time. 
This recipe will take you about half an hour and will feed 4 people, depending on their appetites ;). 

Sweet and Spicy Korean Bison Rice Bowl

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A sweet and spicy Asian-inspired bowl loaded with fresh veggies the whole family will enjoy!

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Sweet and Spicy Korean Bison Rice Bowl

A sweet and spicy Asian-inspired bowl loaded with fresh veggies the whole family will enjoy! Serves 4
Author: Kendall Sampson

Ingredients

  • 2 lbs of bison hamburger
  • 1 cup water
  • 6 cloves minced garlic
  • 1/2 tsp ground cayene pepper spice
  • 5 tbs soya sauce
  • 1/4 cup liquid honey
  • 3 tbsp sesame oil
  • 1 tbsp fish sauce
  • 3 cups edemame cooked and shelled
  • 3 cups chopped sweet bell peppers (any and all colours)
  • 2 cups cucumbers cut into 1" x 1/4" strips
  • 2 cups carrots cut into 1" x 1/4" strips
  • 2 cups tomatoes, chopped
  • 1/2 cup green onion

Instructions

  • 1. Cook the bison hamburger in a large frying pan and add 1 cup of water to start. If it all gets absorbed, add more in 1/4 cup increments to moisten.
  • 2. Cook your favourite rice while hamburger is browning.
  • 3. Add the cayenne pepper, garlic, honey, sesame oil, fish sauce, and soya sauce to the browned hamburger and mix well to combine. Simmer on low heat until fragrant.
  • 4. Serve rice and ground bison into separate bowls and mix together to combine the rice in the sauce. Top with carrots, bell peppers cooked edamame, cucumbers, and green onion. Mix together and enjoy!

Bison Noodle Stir Fry

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Bison Noodle Stir Fry

A classic and homemade take on stirfry with bison sirloin and noodles.

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Bison Noodle Stir Fry

A classic and homemade take on stirfry with bison sirloin and noodles. Serves 4 people.
Course: Main Course
Servings: 4 people
Author: Kendall Sampson

Equipment

  • Frying pan

Ingredients

  • 2 lbs Bison Sirloin cooked and cut into 1”x1/2” strips
  • 1 package (400g) Instant stir fry noddles The Six Fortune Brand is great, but your favourite noodles will do.
  • 3 cups Water
  • 1 med White onion
  • 3 cups Chopped red, yellow, and/or orange sweet bell peppers
  • 1 med White onion chopped
  • 1 tbsp. Fish sauce
  • 1/4 cup soya sauce
  • 2 tbsp. Frank’s red hot sauce or your favourite hot sauce
  • 1/2 tbsp. Garlic powder
  • 1/2 Chopped green onion
  • 2 cups Edamame shelled and cooked
  • 2 cups Tomatoes chopped
  • 2 cups Cucumbers cut into rounds and then cut in half.

Instructions

  • 1. Cook the bison sirloin steaks on the BBQ or cast iron pan until the center internal temperature is 145F and then cut into 1” x 1/2” pieces.
  • 2. Pour 3 cups of water into a large and deep frying pan and bring to a light boil.
  • 3. Add stir fry noodles to pan and turn down heat. Noodles should soak up most of the water as they soften.
  • 4. In a separate frying pan sauté peppers and onions in the sesame oil, fish sauce, soya sauce, hot sauce and garlic powder. Add a few tablespoons of water as needed.
  • 5. Once onions and peppers are softened, turn off the heat and add the pre cooked strips of bison to the pan and toss in the sauce.
  • 6. Drain any remaining water from the noodles if required.
  • 7. Serve noodles, sautéed vegetables and bison into separate bowls and mix together to combine noodles in the sauce. Top with tomatoes, cooked edamame, cucumbers, and green onion. Mix together and enjoy!