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July 25, 2020

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Bison Steak - Basic Cooking Instructions

A note from Jill: The ingredients of Wild Idea Buffalo Meat are simple: fresh water, native grass and sunshine, producing a naturally delicious, healthy, and sustainable red meat. Wild Idea Buffalo steaks are tender, with a rich, slightly sweet taste and are very user friendly.  Because Wild Idea Buffalo steaks are naturally lean, we recommend that you cook them no more than medium. I have broken the cooking suggestions down per cut, followed by grilling/searing instructions.

Bison New York Steak

Tenderloin Tips: A great product for easy gourmet meals! Rinse meat in a colander and pat dry. Toss with olive oil, salt, pepper and other seasonings if desired. In heavy, lightly oiled sauté pan, over high heat, sauté in two batches to brown and cook meat, about 3 minutes. Remove from heat, cover, rest for a few minutes and serve. Or, season as above and thread onto a skewer, grill over high heat with grill lid closed, for about 4 minutes total, turning as needed. If you are adding tenderloin tips to a sauce, sauté as above and add to the sauce right before serving to avoid overcooking. 

Premium Steak Strips: These delicious, tender and easy to use steak strips come from the New York, Ribeye and Top Sirloin. To prepare, rinse, pat dry and season as above. In a heavy, lightly oiled sauté pan, over medium high to high heat flash sauté, turning as needed. For best browning results, sauté in batches, do not crowd the pan. Or, grill on gas grill over high heat, turning as they grill, for about 3 minutes. Great for salads, stir-fry’s or fajita’s, just to name a few.

Tenderloin, Ribeye, New York, Top Sirloin, Terres Major Filets, Bone-In Ribeye, T-Bone and Porterhouse: These premium cuts take minimal preparation. For basic grilling or pan-frying, rinse and pat dry, rub steaks with olive oil, salt, and pepper and let them rest at room temperature for 2 hours before cooking. Grill, or pan sear, following the cooking guidelines based on the thickness of the cut. Remove steaks from your heat source, cover and allow to rest at room temperature for 5 minutes before serving.

Sirloin, Eye of Chuck Filet, Round Heal Steak, and Flat Iron Steak: These great-tasting cuts are some of my favorites, but do require a little extra care to achieve maximum tenderness. First rinse and pat dry, then pierce both sides of steak with a fined tined fork, holding fork at an angle. Rub with a simple marinade of: olive oil, a squeeze of lemon and pepper, or use a favorite marinade of your choice. Allow steaks to marinade for 4 to 24 hours. Rest at room temperature for 2 hours before cooking. Remove steaks from the marinade and shake off the excess marinade. Grill, or pan sear, following cooking times based on the thickness of the cut.  Remove from the heat source, cover and rest for 5 minutes before serving.

Flank Steak and Skirt Steak: Great taste for fabulous meals. For best results follow instructions as above and place steak in marinade and massage into meat. Allow to marinade for up to 24 hours. For the Skirt Steak, you will only need to sear over a hot fire or in a hot pan for about a minute per side. For Flank Steak, grill or pan sear, following cooking times based on thickness of cut.  Enjoy as a steak or slice thin, against the grain and use for fajitas, stir fry’s or salads. 

Bison Bone In Ribeye

Gas Grilling: Ensure the grill grate is clean. Preheat the grill to high heat, 500° and close the lid. Brush the grill grate with oil. Place prepared steaks on the grill, close grill lid during grilling and follow cooking times below. Remove the steak from the grill, place on a plate, cover with foil and let the steak rest for 5 minutes before serving.

Char Grilling: Ensure the grill grate is clean. Pile coals high in the center, light and allow the coals to become white, for best heat. Using tongs spread coals around evenly. Oil grill grate and place low and close to coals. Place prepared steaks on the grill, close grill lid during grilling and follow cooking times below. Remove the steak from the grill, place on plate and rest as above.

Pan Searing: Heat seasoned (rubbed with oil) cast iron skillet over medium high heat and allow pan to become very hot. Place prepared steaks in the hot pan and follow cooking times below. Remove steak from pan and place on plate. Cover tightly with foil and let steak rest for 5 minutes.

Steak Cooking Times
The length of the cooking time depends on the thickness of the steak. Turn the steaks after 1½ minutes and repeat until cooking time/desired doneness is achieved.

*1/2” thick or for 5 & 6 oz. sized steaks: 2 minutes each side for medium rare.

*1” thick: 3 minutes on the first side and 2 minutes on the second side for medium rare. 

*1½” thick: 4 minutes for the first side and 3 minutes on the second side for medium rare.

*For thicker cuts: Increase cooking time by 1 minute per half inch per side for medium rare.

Temperature Guide
Internal temperatures of meat, before resting:

Rare – 125 degrees / Medium Rare – 135 degrees / Medium – 145 degrees.

Other Cooking Tips

Resting and Freezing:
If you have the time, this little trick does make for a plumper, slightly juicier steak. After resting the steaks for two hours prior to cooking, place the steaks in the freezer for 20 to 40 minutes before grilling. This allows the steaks outside and inside to cook at a more even rate. Follow the cooking instructions as listed based on the steaks thickness and the freezer time noted below. After cooking, cover the steaks and rest at room temperature for 5 minutes before serving.

Freezer Time Guide: 10 minutes = smaller steaks, 20 minutes = medium steaks and 25 minutes = large steaks.


Comments

Paulette Kotomski

August 09, 2020

I love these cooking instructions and I have used them, but I gave bison brisket that I don’t know how to prepare it. I would like to sous vide it but I’m not sure how to do it. Can you please give me some advice.
Thank you.

jill

August 09, 2020

Hi Paulette – Apologies for you not getting our cooking instructions in your order. Give this recipe a try, it is for the Chuck Roast, but will work very well for a brisket too.https://wildideabuffalo.com/blogs/recipes/79779969-bison-chuck-roast-for-pulled-buffalo-b-b-q
As for sous vide, I have tried it, but I am not an expert… my best guess is to set temp. at 130 – 140 and cook for 10 hours.
Hope that’s helpful.

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