![]() ![]() So, let the cooked bison rest for 5-10 minutes after it's removed from the heat source. It's still pink and juicy in the center, but not raw, and browned around the edges.Ĭooking meat draws all of the juices to the surface of the meat, so when you cut into the meat without letting it rest, all of the juices will run out, leaving you with dry meat. As it rests off the grill for 5-10 minutes, it comes up in temperature to around 135 degrees for medium doneness. I like to cook bison steak to around 130 degrees. For bison steak, here are the temperatures for degree of doneness: ![]() I highly recommend using a meat thermometer when cooking meat to ensure you don't overcook it, resulting in dry, tough meat. Best internal temperature for bison steak If you're grilling thinner bison steaks, such as ribeye, I recommend grilling quickly over direct heat for 3-4 minutes per side, or until the internal temperature reaches 130 degrees F for medium-rare. ![]() Finish the steak over high direct heat for about 5 minutes per side, or until the the internal temperature reaches 130 degrees F for medium-rare. When grilling thicker bison steaks, such as a tomahawk steak, I recommend grilling low and slow for about 45 minutes, or until the internal temperature reaches 120 degrees F. If grilling thinner bison steaks, such as ribeye, I recommend grilling quickly over high and direct heat. Next, finish cooking the steaks over high, direct heat to get a nice char. Since tomahawk steaks are thick, I recommend first grilling low and slow over indirect heat to ensure even cooking, as well as a tender and juicy steak. The thickness of the steaks will determine how bison steaks should be cooked. I don't recommend cooking past medium, and certainly not past medium-well. Just like any other red meat, bison can be tough when overcooked. Bison is naturally pretty lean, so it's most tender when cooked to medium-rare/medium. Yes, bison is tender when cooked properly. Bison tastes similar to beef, but cleaner and almost sweeter. When cooked properly, bison steaks are incredibly tender and full of rich flavor. Do not skip the chimichurri butter! It melts right into the steak, adding salty, herby, delicious flavor! The steaks start cooking over low, indirect heat to ensure tender and juicy steaks, then are finished over high, direct heat to get a nice char on the outside. This recipe uses a simple two-zone grilling method. The bison steak is generously seasoned with salt, pepper and garlic powder, adding flavor without overpowering the delicious flavor of the steak. I am so grateful for companies like The Honest Bison where you can purchase meat that comes from humanely raised bison that are free to forage as they would naturally. Plus, it's leaner than beef and higher in protein making it a healthier alternative. If you've never tried bison, I highly recommend you give it a go! Nate and I both absolutely love the flavor of bison. It really is the perfect addition to steak! Top with the super simple chimichurri butter, and you have the most delicious grilled steak! The butter is made with lots of fresh herbs, garlic and lemon juice. This post is sponsored by The Honest Bison, who I am so excited to partner with! Recipe, photographs, thoughts and opinions are all my own.Ĭompared to beef, bison steaks have a delicious, clean and rich flavor that I am loving! When cooked properly, bison is melt in your mouth tender. Super easy to prepare with minimal ingredients and a simple two-zone grilling method. Topped with salty, herby and delicious chimichurri butter that melts right into the warm steak. Tender and juicy bison tomahawk steak grilled low and slow, then finished over direct flame for a perfectly cooked inside and nicely charred outside. ![]()
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