4 nicely aged bison steaks,
(striploin, T-bones or Rib Eye steak);
1 Tbsp. garlic-flavored olive oil;
1 teaspoon coarse sea salt;
freshly toasted cracked black pepper to taste.


Bison meat is much leaner than beef, that's why it requires shorter cooking times.

It is also known for its darker red colour, due to the lack of marbling.

The only bison cuts that are suitable for grilling are the striploin, tenderloin, and the Rib Eye.

The lesser quality cuts can be grilled too, but only after marinating them in order to tenderize them.

Rub the bison steaks with the seasoning just before cooking, heat a fire grill and grill them for about 3 minutes per side, turning them once halfway on each side to cross the grill marks.

The cooking time depends on the thickness of the steaks, the temperature of the grill and the desired doneness.

I recommend cooking the bison steaks no more than medium.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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