Grilled Bison Steak Print Email

Allow 4-8 oz of bison sirloin, rib eye, strip or tenderloin per person and rest at room temperature for 1 hour. Rub with your favorite seasoning blend, Bison Grilling Rub, or with olive oil, garlic salt and lemon pepper. Grill steaks 4-6 inches above medium hot coals (325°) for the following times

1" thick - Rare: 6 - 8 min. Medium: 8 - 10 min.
1 1/2" thick - Rare: 8 - 10 min. Medium: 10 - 12 min.
2" thick - Rare: 10 - 12 min. Medium 14 - 18 min.

Remove steaks a little early, cover with foil and rest 5-10 minutes to allow carryover cooking to occur and juices to settle. Slice and serve.

Bison Grilling Rub
A great rub for bison steaks, roasts and burgers.

1 tsp rosemary, chopped
1 tsp brown sugar
1 tsp coarse black pepper
1/2 tsp minced dehydrated lemon peel
1/2 tsp minced dehydrated garlic
3-4 juniper berries, crushed
1/8 tsp cayenne
olive oil

You can use dry or fresh ingredients and blend to taste. With fresh ingredients, use a mortar and pestle or crush with the side of a knife. Combine rosemary through cayenne, taste and adjust. Add enough olive oil to make a thin paste. Rub over steaks, roasts and burgers before grilling. Seasons 2-3 steaks. – Chef Mick Rosacci