Bison Steak: Grill or Frying Pan?

Maybe it’s the wind on the back deck, but recently we’ve become converts to cooking steaks indoors. Here’s how we do it.

  • Make sure your meat is at room temperature. We season with salt and pepper and sometimes just a little olive oil.
  • Preheat your oven to 450 degrees
  • Heat a cast iron pan that can easily hold all the steaks (no crowding) smoking hot.
  • Place the steaks in the pan on the stove top. Cook for 3 or so minutes, flip (use your tongs not a fork!) and put the pan in the oven. Cook for about 5 minutes or until your meat thermometer gives you a number you like.
  • Remember bison cooks about a third faster than beef, so be sure and use your meat thermoter. We tend to pull steaks out of the oven around 120 degrees, knowing that the temperature will continue to rise and generally eat steaks at around 130 degrees for a Medium Rare. We don’t recommend cooking steaks over 140 degrees. 160 degrees is very well done bison meat.
  • Take out of cast iron pan and let rest for 10 minute before serving.
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