The Grilled Bison Steak is expertly prepared to achieve a delightful level of perfection. It is skillfully garnished with a luscious horseradish compound butter, enhancing its flavor and creating a truly indulgent dining experience. This steak is the perfect choice for those seeking to explore beyond traditional beef options or for those who desire an elevated meal during the week.
Due to its lean nature, bison meat offers a delectable flavor while requiring careful attention during the cooking process to retain its juiciness. Achieving a perfectly even cook and a delightful crust involves cooking the bison steak at high heat and flipping it frequently, approximately every 30 seconds.
This bison steak is prepared with a simple seasoning and cooked swiftly, resulting in a juicy and delightful steak that is incredibly satisfying. Notably, bison meat offers a richer and sweeter taste compared to beef, which is further enhanced by the addition of a resting compound butter. The combination of flavors creates an extraordinary culinary experience.
Best Way to Season Bison Steaks
When it comes to seasoning bison steaks, there’s no need to go overboard. I personally used my Hey Grill Hey Beef Rub, which consists of a straightforward blend of salt and pepper with a few additional ingredients that enhance the meat’s flavor without overwhelming it.
If you don’t have any Beef Rub readily available, you can create a simple mixture by combining equal parts of salt, pepper, and garlic powder. And if you prefer an even simpler approach, a combination of high-quality flaky salt and freshly cracked black pepper will suffice to season these steaks. The choice is yours, allowing you to customize the seasoning to meet your specific preferences.
Tips for Making Grilled Bison Steak
To consistently achieve flavorful and perfectly cooked bison steaks, follow these helpful tips:
Consistency matters: Look for rib eye steaks that have a consistent thickness. Ideally, aim for steaks that are around 1 inch thick, as this method of cooking with high temperatures and frequent flipping works best with steaks of moderate thickness.
Embrace creativity: Don’t hesitate to experiment with flavors in the resting butter. The recipe provided emphasizes the use of herbs and horseradish, but if those ingredients don’t appeal to you, consider exploring alternative options and flavors by referring to my Steak Resting Butter recipe.
Infuse a smoky essence: If you desire a subtle smoky flavor in your steak, you can incorporate hickory chips into your charcoal just before placing the steaks on the grill. Alternatively, if you’re using a gas grill, you can create a foil pouch filled with wood chips to achieve the desired smoky effect. (You can find more detailed instructions on smoking steaks on a gas grill in the accompanying post on the topic.)
How to know when Grilled Bison Steak is done?
Determining the doneness of a grilled bison steak can be done by using a combination of visual cues, touch, and a meat thermometer. Here are some guidelines to help you gauge when your grilled bison steak is done to your desired level:
Refer to cooking times: Start by following recommended cooking times based on the thickness of your bison steak. Generally, for a 1-inch thick steak, grill each side for about 4-5 minutes for medium-rare, 5-6 minutes for medium, or 6-7 minutes for medium-well. Adjust the cooking time slightly based on your preferred level of doneness and the heat of your grill.
Visual cues: Assess the color and appearance of the steak. A medium-rare steak should have a pinkish-red center, while a medium steak will have a slightly pink center with a touch of gray. If you prefer your steak more well-done, it should have a grayish-brown center.
Touch test: Use the touch test to determine the doneness of the steak. Gently press the center of the steak with your finger or tongs. A rare steak will feel soft and squishy, medium-rare will have some springiness, medium will be firmer with a slight bounce, and well-done will feel firm and resistant.
Meat thermometer: For precise results, use a meat thermometer to check the internal temperature of the bison steak. Insert the thermometer into the thickest part of the steak without touching the bone. The following temperature ranges indicate the desired level of doneness:
Rare: 120-125°F (49-52°C)
Medium-rare: 130-135°F (54-57°C)
Medium: 140-145°F (60-63°C)
Medium-well: 150-155°F (66-68°C)
Well-done: 160°F (71°C) and above
Nutritions of Grilled Bison Steak
- Calories: 105 kcal
- Carbohydrates: 1 g
- Protein: 1 g
- Fat: 11 g
- Saturated Fat: 7 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 3 g
- Trans Fat: 1 g
- Cholesterol: 31 mg
- Sodium: 109 mg
- Potassium: 24 mg
- Fiber: 1 g
- Sugar: 1 g
- Vitamin A: 441 IU
- Vitamin C: 3 mg
- Calcium: 15 mg
- Iron: 1 mg
How to store Grilled Bison Steak
To store grilled bison steak, follow these steps:
Cool the steak: Allow the grilled bison steak to cool down to room temperature before storing. This helps prevent moisture build-up and potential bacterial growth.
Wrap it properly: Wrap the steak tightly in plastic wrap or place it in an airtight container. Ensure that the packaging is sealed well to prevent air exposure and maintain freshness.
Refrigerate promptly: Place the wrapped or sealed steak in the refrigerator as soon as possible. Refrigeration helps to slow down the growth of bacteria and keep the steak safe to consume.
Use within a few days: Ideally, consume the grilled bison steak within 3-4 days of refrigeration. After this period, the quality and taste may begin to deteriorate.
Reheat properly: When ready to enjoy the stored grilled bison steak, reheat it gently to preserve its tenderness and flavor. You can use methods such as gently reheating in the oven, using a skillet, or even enjoying it cold in salads or sandwiches.
Stay tuned to our website for updates on simple and high-quality home cooking methods just like the experts! Let us know what kind of recipes you’re looking for by leaving a comment below this article!