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Bison Recipes, Buffalo Recipes

Bison (often referred to as Buffalo ) meat is similar to beef and can be substituted in any beef recipe. Bison does not taste “gamey,” in fact it tastes a lot like beef, but tends to have a fuller, sweeter flavor. Remember that bison has less fat and must be cooked properly in order to remain moist and tender. Since bison lacks the insulator of fat it will dry out very quickly, so when cooking this meat be sure to follow a few basic tips:

  • When cooking steaks, avoid using a broiler. This tends to cook the meat at a very high and fast heat, which will make your steak taste tough and dry. We suggest that you use a grill, grill pan or sauté pan. Bison meat should be cooked any where from rare to medium. Cook your 1 inch steaks 4 to 5 minutes on each side, a little longer for thicker cut steaks. If you must have your steak well done, cook it at a very low temperature for a longer period of time. Lesser quality cuts should be marinated.
  • When cooking roasts, low and slow is best. For lesser quality roast, always cook with moist heat such as a beef stock. If you usually cook your roast at 325°F, turn you oven down to 275°F for bison. The meat should be done around the same time a beef roast would be, but to insure that it does not overcook, use a meat thermometer to check the internal temperature. Cook to 145° for medium rare or no more than 155° for medium.
  • When cooking ground bison or bison patties, remember that it will cook much faster than ground beef. Because it contains little fat, there will be little to no shrinkage and there will be no need to drain excess grease from the pan. Do not overcook the bison patties, the inside should always be a little pink.
  • Use tongs to turn your meat instead of a fork that will pierce the meat and allow the flavorful juices to escape.
  • Let your bison rest for 5 minutes after it’s done cooking. If you cut into it right away the juices will run out and the meat will not be as moist.
  • Like all meats, bison should not be refrozen after it has thawed out. This makes the meat taste mushy.

If you are still hesitant about bison meat and the best way to cook certain cuts, please ask us, we will be happy to answer any questions that you may have.

We prepare bison at least 3 times a week here at home, so there isn't a question that we can't answer! Feel free to email anytime if you should have a question or just need a recipe idea. info@gunpowderbison.com

Recipe: Pineapple Teriyaki Bison Burgers

  • 1 ½ pounds GBT ground bison
  • 1 packet beefy onion soup mix (recommended: Lipton)
  • 2 tablespoons ginger teriyaki marinade mix (recommended: McCormick Grill Mates)
  • 1 (8-ounce) can pineapple rings, drained, juice reserved
  • Salt and freshly ground black pepper
  • 1/3 cup mayonnaise
  • 1 tablespoon wasabi paste
  • 1 tablespoon soy sauce
  • 4 whole-grain burger buns
  • Lettuce, tomato, onion, for serving

In a mixing bowl, stir to combine ground bison, soup mix, teriyaki marinade mix, and ¼ cup reserved pineapple juice.

Form 4 patties slightly larger than bun. Gently press pineapple rings into tops of burgers.

Season burgers with salt and pepper and place on grill pineapple side down. Cook 6 minutes per side for medium.

Mix together mayonnaise, wasabi, and soy sauce.

Serve hot on toasted buns with lettuce, tomato, onions, and wasabi mayonnaise.

Grilled Bison Steak

Rub a 6 ounce bison steak with a combination of garlic salt, cooking oil, and lemon pepper. Grill steak 4 to 6 inches above medium hot coals (325°) for the following times, depending on thickness:

  • 1" Rare 5 to 6 minutes, Medium 8 to 10 minutes
  • 1½ " Rare 8 to 10 minutes, Medium 10 to 12 minutes
  • 2" Rare 10 to 12 minutes, Medium 14 to 18 minutes

Recipe: Gunpowder Bison & Trading Co. Meatloaf

  • 8 tbls. (1 stick) unsalted butter
  • 1 onion, diced
  • 2 cloves garlic, finely chopped
  • 2 stalks celery, diced
  • 1 ½ tsp. dried thyme
  • 1 ½ tsp. salt
  • 1 ½ tsp. freshly ground black pepper
  • 2 eggs
  • ½ c. milk
  • 1 c. bread crumbs
  • 3 lbs. ground bison

Preheat oven to 350 degrees. In a large skillet over medium heat, melt the butter. Add the garlic, onion, celery, thyme, salt and pepper. Sauté until vegetables are tender. Remove from heat and cool.

In large bowl, beat the eggs and add the milk and bread crumbs. Add the ground bison meat to the cooled vegetable mixture and mix well. Then add the bread crumb mixture and mix thoroughly until combined.

Divide the mixture in half and press each half into a 9x5x3-inch loaf pan. Cover with aluminum foil and poke holes in the top of foil to vent. Bake for 60 minutes or until the internal temperature reaches 160 degrees. Let stand for 15 minutes before slicing and serving. Serves 10.

We like to serve our bison meatloaf with this tasty sauce! You may add it to the top of the meatloaf halfway through the baking process or after you slice it.

  • 1 c. ketchup
  • 1 tsp. liquid smoke
  • ½ tsp. garlic powder
  • ½ c. brown sugar

Recipe: Pulled Bison BBQ Sandwiches

  • 3-4 lb. GBT Bison roast (any type)
  • 1 packet of dry onion soup mix
  • Water or beef broth
  • 1 bottle of GBT BBQ sauce or your favorite BBQ sauce

Put frozen roast in crock pot with onion soup mix and fill with water or broth until roast is almost covered. Cook on low for 20 hours or until roast starts to fall apart. Remove roast from crock pot and shred using forks. Put shredded meat in a large mixing bowl. Stir in BBQ sauce until well coated and serve on toasted Kaiser Rolls.

Recipe: Baked Penne with Bison Hot Italian Sausage

  • 1(12oz.) pkg. penne pasta
  • 1 lb. Bison Hot Italian Sausage, sliced
  • 1 c. chopped onion
  • ½ c. white wine
  • 2 tsp. olive oil
  • 1(15oz.) can tomato sauce
  • 1(14.5oz.) can diced tomatoes with garlic
  • 1(6oz.) can tomato paste
  • 2 c. shredded mozzarella cheese

Preheat oven to 350 degrees F. Cook pasta 8 to 10 minutes or until al dente; drain. Place sausage, onion and olive oil in a deep skillet.

Cook over medium heat until evenly browned. Pour in white wine, and cook for 1 minute, stirring to deglaze pan. Stir in tomato sauce and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with cheese. Bake for 20 minutes, or until cheese is melted. Serves 6.

Recipe: Beer Braised Brisket

  • 1 3lb. Bison Brisket
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tsp. olive oil
  • 2 lbs. onion, halved and thinly sliced lengthwise (6 cups)
  • 1/2 Bay leaf
  • 1 (12oz) bottled beer (not dark beer or ale)
  • 1 beef bouillon cube, crumbled
  • 1 tablespoon Balsamic vinegar

Directions: Preheat oven to 350 degrees F. Pat brisket dry and sprinkle with salt and pepper. Heat oil in a 6-8 quart wide heavy pot over moderately high heat until hot, but not smoking, then brown the meat well on all sides, about 10 minutes total. Transfer with tongs to a platter.

Cook onions with bay leaf in remaining oil over moderate heat, stirring occasionally until golden, 10-12 minutes. Remove from heat and transfer half of onions to a bowl. Arrange brisket over onions in pot, then top with remaining onions. Add beer, bouillon cube, and vinegar (liquid should come halfway up sides of brisket) and bring to a boil.

Cover pot and braise in the middle of oven until meat is very tender, 3 to 3 1/2 hours. Cool is sauce, uncovered, 30 minutes.

Transfer brisket to a clean cutting board. Season with salt and pepper. Slice meat across the grain and serve with sauce.

Recipe: Braised Top Round Roast

Ingredients:

  • 2 to 3lb. Top Round bison roast
  • 2 cups red wine
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 4 to 6 medium red-skinned potatoes, peeled and quartered
  • 4 medium carrots, cut in chunks
  • 2 ribs celery, cut in chunks
  • 3 to 4 small turnips, peeled and halved

Directions:

Put bison roast in a large food storage bag with wine and minced garlic. Refrigerate and marinate for 3 to 6 hours. Heat oven to 325°. Place the bison and 1 cup of the marinating liquid in a large oven safe Dutch oven with the 2 cups of beef broth, salt, and pepper. Cover and roast for 1 hour at 325°. Reduce heat to 300° and add vegetables. Roast for about 2 to 2 1/2 hours longer, or until the roast is tender.

Serves 6 to 8.

Recipe: Herb Rubbed Bison Sirloin Roast

  • 1 tbsp. paprika
  • 2 tsp. kosher salt or sea salt, or 1 tsp. salt
  • 1 tsp. garlic powder
  • 1/2 tsp. dried oregano, crushed
  • 1/2 tsp. dried thyme, crushed
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. onion powder
  • 1/2 tsp. cayenne pepper
  • 2 tbsp. olive oil
  • 1 3- to 3-1/2 pound boneless bison sirloin tip roast
  • Roasted vegetables (optional)

Directions: In a small bowl combine paprika, salt, garlic powder, oregano, thyme, black pepper, onion powder and cayenne pepper. Stir in oil until well combined. Set aside. Trim fat from roast. Spread oil mixture over surface of meat. Place meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of meat. Roast in a 375 degrees F oven for 15 minutes. Reduce oven temperature to 300 degrees F. Roast 60 to 65 minutes more or until meat thermometer registers 140 F. Cover roast tightly with foil and let stand in pan on a wire rack for 15 minutes. The temperature of the meat after standing should be 145 degrees F (medium rare). Thinly slice meat across the grain to serve. Serve with roasted vegetables, if desired. makes 8 servings.

Recipe: Bison Prime Rib Roast

Ingredients:

  • 3-4 lb. bison bone-in rib roast
  • ½ cup beef base concentrate
  • ¼ cup (approx. 2 heads) freshly pureed garlic
  • ½ cup dried rosemary
  • Coarsely ground black pepper
  • ¼ cup vegetable oil
  • Outer peels of 4 large onions

Directions:

Rub the roast with beef base concentrate and then the garlic. Sprinkle the rosemary and pepper all over, letting it stick the beef base. Wipe the oil on your hands and gently rub the herbs into the roast. Let stand 1 hour at room temperature.

Preheat oven to 500 degrees F. Place the roast on a foil-covered roasting pan. Arrange the onion peels around the base of the roast and place in oven. Roast for 8 minutes, so that the onion peels burn and the smoke lightly penetrates the meat, then lower the heat to 250 degrees F. Roast for 18 minutes per pound, or until a meat thermometer reads 125 degrees f for rare or 138 degrees F for medium-rare. The low temperature will keep the roast tender.

Remove the roast from the oven and allow it to rest for 15 to 20 minutes before carving. The temperature will rise about 10 degrees F while resting, bringing the meat to the correct serving temperature.

Recipe: Bison Italian Cheese Steak Sub

Ingredients:

  • 1 pack of GBT Bison Chip Steak
  • 1 small onion, sliced and sauteed
  • 1 green pepper, sliced and sauteed
  • 3/4 cup prepared pizza sauce, divided
  • 4 slices of Provolone cheese
  • Italian seasoning
  • 2 large sub rolls

Directions:

Cook bison chip steak in a saute pan or on a griddle until browned, chop using spatula or knife to shred meat. Add already sauteed vegetables to warm and sprinkle with Italian seasoning. Divide meat mixture in half and top each half with 2 slices of cheese. Cover with domed lid to melt cheese. Meanwhile pour pizza sauce onto sub rolls. Place meat on sub rolls and ENJOY!

Recipe: Bison in a Sleeping Bag

Ingredients:

  • 1 pkg. Bison Grillers, cut in half in make 8 pieces
  • 2 sheets puff pastry, thawed and lightly rolled out
  • 1 egg
  • BBQ sauce, honey mustard or Apricot jam, for dipping

Directions:

Preheat oven to 400 degrees F. Cut puff pastry sheets into fourths (8 strips). Roll each bison griller in puff pastry and place on a baking sheet. Beat egg and brush generously over pastry. Bake until pastry is golden brown and puffed, about 20 minutes. Serve with BBQ, honey mustard or jam. Serves 6-8.

Recipe: Weekend Brunch Caserole

Ingredients:

  • 1 lb. Bison Breakfast Sausage
  • 2 c. shredded mozzarella
  • 1(8oz.) can refrigerated crescent rolls
  • 4 eggs, beaten
  • ¾ c. milk
  • ¼ tsp. salt
  • ¼ tsp. black pepper

Directions:

Preheat oven to 425 degrees F. Slice and cook sausage in skillet over medium heat until browned. Line bottom of a greased 9x13 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients in a bowl until blended; pour over sausage and cheese. Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares. Serves 8

Recipe: Bison Kielbasa with Apple Caraway Sauerkraut

Ingredients:

  • 2 lbs. Bison Kielbasa
  • 1 medium onion, chopped
  • 1 tart green apple, cored, peeled and chopped into cubes
  • 1 pkg. sauerkraut
  • 1 Tbls. Caraway seeds
  • 1 c. chicken stock

Directions:

Preheat oven to 425 degrees F. In a large oven-proof skillet over medium heat, sauté kielbasa until browned, about 4 minutes on each side. Remove kielbasa from skillet and set aside. In same skillet, sauté onion and apple for 1 minute. Drain and rinse sauerkraut and add it to the onion and apples. Add the chicken stock and caraway seeds and stir. Return the kielbasa to the skillet and cover. Put covered skillet in oven and cook for 15 to 20 minutes. Serves 3-4.

Recipe: Skirt Steak with Grilled Peaches and Limes

Ingredients:

  • 2 lb. of Bison Skirt Steak
  • 1/2 cup Ancho chili powder
  • Extra-Virgin olive oil
  • Sea or Kosher salt and freshly ground black pepper
  • 3 ripe yet firm peaches, halved and pitted
  • 2 limes, cut into 1/4 inch slices
  • 2 cups micro greens or baby mixed greens
  • 1/2 cup toasted pecans

Directions: Lay the steak out on a large platter or piece of plastic wrap and rub both sides with the Ancho Chili Powder. Marinate for 1 hour so the flavors can penetrate the meat.

In the meantime, place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep food from sticking. Rub the peaches with oil and season with salt and pepper. Put the peaches cut-side down on the grill and cook for 5 to 8 minutes, until the flesh softens slightly and caramelizes. Turn them over with tongs and grill the other side for 3 minutes to char the skin; remove to a platter. Grill the lime slices for 2 minutes each side until slightly charred.

Scrape off the excess chili powder on the surface of the steak so it doesn't burn on the grill. Rub the steak with oil and season both sides with of salt and pepper. Grill the steak on the hottest part of the barbecue for 4 minutes per side, until well charred. Transfer the steak to a cutting board and let stand for 5 minutes. Cut the meat across the grain on the diagonal.

Coffee Rubbed DelMonico Steak

Ingredients:

Coffee Rub:

  • 1/4 cup ancho chili powder
  • 1/4 cup finely ground espresso
  • 2 tablespoons Spanish paprika
  • 2 tablespoons dark brown sugar
  • 1 tablespoon dry mustard
  • 1 tablespoon kosher salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon ground coriander
  • 1 tablespoon dried oregano
  • 2 teaspoons ground ginger
  • 2 teaspoons chili de arbol powder

    • Combine all spices in a bowl.

  • 2 Delmonico Steaks
  • Canola or olive oil
  • Salt and coarsely ground black pepper

    • Directions:

    Preheat oven to 425 degrees F. Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 4 to 6 minutes. Remove and let rest 5 minutes before slicing.

    Recipe: Bison BBQ Short Ribs

    Ingredients:

  • 4 lbs. Bison Short Ribs
  • 3 cups beef stock
  • 1 teaspoon sea salt
  • 1 cup chopped onions
  • 1/4 teaspoons freshly ground pepper
  • 1 clove garlic, minced
  • 2 tablespoon vinegar
  • 1 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup packed brown sugar
  • 1 tablespoon prepared mustard
  • Vegetable oil

    • Directions:

    Add enough vegetable oil to cover the bottom of a large Dutch oven. Heat oil over high heat and sear ribs on both sides. Turn to low-med heat and beef stock to Dutch oven with ribs. Add the remaining ingredients and cover. Simmer for approx. 3 hours until meat is tender and rib bones are easily removed. Cut to desired portions and serve.

    Recipe: Bison Peppered Hanger Steak

    Ingredients:

  • 2 tablespoons black peppercorns
  • 2 teaspoons white peppercorns
  • 2 teaspoons dried green peppercorns
  • 2 teaspoons fennel seeds
  • 1 1/2 - 2lb. Bison Hanger steak, trimmed & cut into 4
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 3 tablespoons chopped shallots
  • 1/2 cup beef broth
  • 1/4 cup plus 2 tablespoons heavy cream
  • 1/4 cup Cognac or brandy
  • 2 teaspoons Dijon mustard
  • Salt

    • Directions:

    In a heavy-duty sealable plastic bag or between 2 sheets of waxed paper, crush peppercorns and fennel seeds coarsely with bottom of a heavy skillet. Pat steaks dry and coat both sides with salt and peppercorn mixture.

    In a 10 inch heavy skillet heat butter and oil over moderate heat until hot but not smoking and cook steaks for 2 to 3 minutes on each side for medium rare. Transfer to plates and cover to keep warm.

    Pour of any excess oil from skillet and add shallots and 1/2 cup of broth and deglaze pan. Add cream and Cognac. Boil mixture, scraping up browned bits, until sauce thickens and coats the back of spoon, about 1 minute. Finish sauce by whisking in mustard. Taste and season sauce with salt, if necessary and spoon over steaks.

    Recipe: Bison Stir Fry

    Ingredients:

  • 1 cup milk
  • 2 tablespoons cornstarch
  • 1/2 cup think teriyaki sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon olive oil
  • 1 lb. sirloin steak, cut into thin strips
  • 1 tablespoon sesame seeds
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 4 cups chopped leafy greens (bok choy, Swiss chard and or spinach)
  • 2 cups Oriental-style vegetables, thawed if frozen
  • 1 tablespoon white wine vinegar

    • Directions:

    In a bowl, whisk a little of the milk into the cornstarch to make a smooth paste. Whisk in remaining milk, teriyaki sauce, brown sugar, and sesame oil, set aside. In a wok or non-stick skillet, heat oil over high heat; stir-fry bison, sesame seeds, garlic, and salt until bison is browned. Whisk milk mixture and pour into wok. Cook, stirring often for about 3 minutes until thickened. Stir in greens and vegetables; cook, stirring just until greens are wilted and veggies are hot, about 1-2 minutes. Garnish with additional sesame seeds and serve over rice.

    Recipe: Bison Stew

    Ingredients:

  • 2 lbs. of Bison Stew Meat
  • 1/2 vegetable oil
  • 1 cup yellow onions, coarsely chopped
  • 1 cup red onions, coarsely chopped
  • 1 1/2 quarts water
  • 4 teaspoons beef bouillon
  • 2-3 Bay leaves
  • 20 peppercorns
  • 1/4 teaspoon ground mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme leaves
  • 2 cups sliced carrots
  • 2 cups chopped celery
  • 3 tomatoes, peeled and chopped
  • 1 medium turnip, diced
  • 1 medium rutabaga, diced
  • 1 medium yam, diced
  • 1 large ear of corn, kernels removed
  • Salt and Pepper

    • Directions:

    Brown the stew meat in a large Dutch oven with oil and onions. Add 1 quart water to the pot along with bouillon and bring to a simmer. Add spices and remaining vegetable to the pot and simmer for 45 minutes. Add the remaining 1/2 quart of water and continue simmering for an additional 1 1/2 hours. Season to taste with salt and pepper.

    Recipe: Caesar Bison Burger

    Top your grilled bison burger with:

  • Creamy Caesar dressing
  • Romaine lettuce
  • Freshly ground black pepper
  • Grated Parmesan cheese
  • Tomato
  • On a Wheat Kaiser roll
    		•

    Recipe: Memphis Bison Burger

    Top your grilled burger with:

  • Coleslaw
  • Brie cheese
  • Smoked Ketchup:1 c. Ketchup & 1 tsp. Liquid smoke
  • On a Onion Kaiser roll
    		•

    Recipe: Oriental Bison Kabobs

    Ingredients:

  • 1 package of GBT Bison kabobs, thawed
  • Assorted fresh vegetables (We like to use onions, red peppers, mushrooms, and cherry tomatoes.)

    • Marinade:

  • 2 garlic cloves, minced
  • 2 green onions, diced
  • ¼ c. soy sauce
  • ¼ c. Kikkoman’s teriyaki baste & glaze
  • 1 tsp. sesame oil
  • ¼ tsp. red pepper flakes

    • Directions:

    Combine above marinade ingredients in a re-sealable plastic bag. Add bison meat to bag and toss to coat. Marinate in refrigerator for at least 12 hours, rotating the bag occasionally to continually coat meat.

    Remove the bison from the refrigerator about 30 minutes before grilling to bring the meat to room temperature. Preheat your grill to a medium-high heat.

    Assemble the kabobs on wooden skewers that have been soaked in water so they do not burn, alternating meat and vegetables. Grill skewers, rotating to cook evenly, until desired doneness, about 7-8 total minutes for medium rare.

    Marinated Bison Flank Steak

    Ingredients:

  • 1 flank steak about 1 ½ lbs.
  • 2 tablespoons olive oil
  • 2 garlic clove, chopped
  • 1 teaspoon Italian parsley, chopped
  • 1 teaspoon rosemary, chopped
  • 1/2 cup cabernet sauvignon wine
  • salt
  • fresh ground pepper
  • 1/2 teaspoon dry mustard

    • Directions:

    Mix all ingredients together and marinate steak for 1 hour. Heat grill to medium-high heat and grill steaks for 5-6 minutes per side. Take off heat and let rest for 5 minutes before slicing against the grain into thin strips.

    Recipe: Grilled London Broil

    Ingredients:

    For Marinade:

  • 4 large garlic cloves, minced
  • 4 tablespoons balsamic vinegar
  • 4 tablespoons fresh lemon juice
  • 3 tablespoons Dijon mustard
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon dried oregano, crumbled
  • 1 teaspoon dried basil, crumbled
  • 1 teaspoon dried thyme, crumbled
  • 1/2 teaspoon dried hot red pepper flakes
  • 2/3 cup olive oil
  • 2 pound Bison London Broil

    • Directions:

    In a bowl whisk together marinade ingredients until combined well. Put London broil in a large re-sealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.

    Grill meat, marinade discarded, on an oiled rack set about 4 inches over med-high heat, turning once, 9 to 10 minutes on each side, or until it registers 135°F. to 140°F., on a meat thermometer for medium-rare meat. Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.

    Spicy Rubbed Chipotle Flank Steak

    Ingredients:

  • 1 tablespoon ground paprika
  • 2 teaspoons salt
  • 1 teaspoon chipotle chile powder
  • 2 teaspoons chili powder blend
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 2 pounds flat iron steak (2 to 3 steaks

    • Directions:

    Combine all seasonings and spices. Rub the steak all over with the seasonings, wrap in plastic or put in a food storage bag. Refrigerate for 2 hours. Grill over high heat for 4 to 6 minutes on each side.

    Quick Easy and Tasty Bison T-Bone Steak Recipe

    Ingredients:

  • 2 16-18oz Bison T-Bone Steaks, room temperature
  • Olive Oil
  • Montreal Steak Seasoning
  • Salt and Pepper

    • Directions:

    Heat grill to a med-high heat. Brush both sides of each steak with olive oil, season with steak seasoning, salt and pepper. Grill each side for 4-6 minutes. Remove from heat and let rest for 5 minutes before serving.

    Bison Filet Mignon Recipe

    Ingredients:

  • 2 (4 to 6 ounce) Bison filet mignon steaks
  • Olive oil
  • Coarse kosher salt, and freshly ground black pepper
  • 1/2 cup cabernet wine
  • 1 to 2 tablespoons butter

    • Directions:

    Bring steaks to room temperature before cooking. Coat steaks lightly with olive oil and season both sides with salt and pepper (press in with your hands). Be careful not to over season, as the seasonings are to enhance the flavor of the meat and not to cover it up.

    In a heavy frying pan over medium-high heat, heat 2 tablespoons olive oil. Sear the steaks, moving them with tongs a little so they don't stick to the bottom, for 5 to 6 minutes per side. When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5-10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute; add juices that accumulate from resting steaks to Cabernet Sauce

    Add the wine to the pan and bring to a boil, scraping any pieces of steak off the bottom of the pan and stirring them into the emerging sauce. Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter and mix it in by swirling the pan. Pour the sauce over the steaks just before serving.

    Rare - 120 Degrees F

    Med Rare - 125 Degrees F

    Medium - 130 Degrees F

    Quick Easy and Tasty Bison Porterhouse Steak Recipe

    Ingredients:

  • 2 22-24oz Bison Porterhouse Steaks, room temperature
    • Olive Oil
  • Montreal Steak Seasoning
  • Salt and Pepper

    • Directions:

    Heat grill to a med-high heat. Brush both sides of each steak with olive oil, season with steak seasoning, salt and pepper. Grill each side for 6-8 minutes. Remove from heat and let rest for 5 minutes before serving.

    Tropical Bison Petite Tender Recipe

    Ingredients:

  • 2/3 cup pineapple juice
  • 1/2 cup firmly packed dark brown sugar
  • 1/2 cup cider vinegar
  • 1/2 cup good-quality soy sauce
  • 1/2 cup barbecue sauce
  • 1 1/2 teaspoons mild honey
  • 1 teaspoon grated fresh ginger

    • Directions:

    In a medium stainless steel or glass mixing bowl whisk together the pineapple juice, sugar, vinegar, soy sauce, barbecue sauce, honey and ginger until combined.

    Place the steaks in a resealable 1-gallon plastic bag and add the marinade. Press out all the air, and seal. Work the marinade around the steaks. Refrigerate overnight.

    Remove steaks from marinade. Discard marinade and bag. Grill steaks to medium-rare, or however you like them.