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Bison Steak

Game & Other · Protein Intermediate

Best Method STOVETOP

Cast iron med-high 3-4 min/side.

Treat like beef steak but pull earlier — bison is leaner and overcooks faster. Direct high heat for fast sear.

Pull temp: 120-125°F (it’s lean — don’t go past med-rare)

1. Pull from fridge 30 min early.

2. Pat very dry. Season with salt + pepper.

3. Heat pan over med-high (slightly lower than beef — bison is leaner).

4. Add oil. Sear 3-4 min/side.

5. Pull at 120-125°F — bison dries out FAST past med-rare.

6. Rest 5-10 min.

Thin (3/4 inch): 2-3 min/side, stovetop only.

Standard (1 inch): 3-4 min/side.

Thick (1.5+ inch): reverse sear is safest — 275°F oven to 110°F then quick sear.

Bison burgers: keep them 3/4 inch thick, 4 min/side, add fat (butter on top while cooking).

Secondary Method OVEN

Reverse sear 275°F to 115°F then sear.

Carbon steel or stainless. Use slightly lower heat than beef — bison's low fat means it overcooks faster. Add extra oil or butter to compensate.

Leaner than beef — overcooking makes it dry and gamey.