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Try Something New on the Grill: Bison Steak

By Angie McGowan |

Grilled Bison Sirloin Steak

When I went to Whole Foods this past weekend in search of some nice grass fed beef, I spotted some beautiful cuts of bison. We’ve never tried bison, also known as American buffalo, or just buffalo before.  The only other type of red meat we’ve had is venison. The bison really appealed to me not only because it looked so lean but because of the price. It was several dollars less per pound than the Porterhouse I originally went in for. I choose a bison sirloin steak and took it home for grilling.

I couldn’t wait to get home and learn more about bison. Before leaving, I asked the butcher how to cook the cut of bison I purchased and what it tasted like. He told me to sear it and cook it to rare or medium-rare. He also said it tasted like beef, but much better. After a little researching at home, I found out even more exciting news about bison, it’s surprisingly good for you. It’s actually lower in fat than 90% lean beef, pork and even chicken. It’s also low in cholesterol and is loaded with protein. It’s also nutrient rich with vitamins B-6 and B-12, niacin and riboflavin.

As for cooking it, I thought of a ton of wonderful red and white wine marinades for this steak. But in the end, I went with an extremely simple recipe. You could do many different marinades or rubs, but remember the key to great bison is in the way you cook it. For a bison sirloin like this, you’ll want to cook it rare or medium rare, and over a higher heat to get a good sear on the outside. Even though for most cuts of bison, the rule of cooking is  “low and slow” to prevent drying because of the low fat content, this better sirloin cut should be enjoyed rare or medium rare with a nice sear on the outside. Whichever cut of bison you choose from your butcher, just ask them how to cook it.

And I bet your wondering what the taste is, and if it’s “gamy”. The taste to me is alot like beef but more intense, and just overall much better. There is no gamy taste at all to me. The texture of the meat at medium rare is so incredibly tender. I was really surprised. You can find my recipe for Grilled Bison Sirloin Steak at my blog, Eclectic Recipes.

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About Angie McGowan

angie-mcgowan

Angie McGowan

Angie McGowan was a contributing blogger to Babble’s Family Kitchen, a daily food blog with recipes from her kitchen. She currently creates fun recipes for Betty Crocker, Pillsbury and many other companies. You can find more of her recipes on her personal blog, Eclectic Recipes.

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