There are worries had by many about spending one’s hard-earned cash on a juicy, nutrient-dense piece of bison meat, and this usually comes down to the fact that they’re not confident in cooking it. Lucky for you, we’re in the midst of building up a recipe repertoire as prepared by a phenomenal cook, to give you the inside scoop on bringing chef tools to your home kitchen.
Depending on the thickness of your steaks, which will likely be a little different every time you cook, timing varies and it makes it really hard for the inexperienced griller to know when your steaks are ready. A fool-proof, simple tip that will save not only your bison steaks, but any other grilling/oven roasted items is a meat thermometer. Whether you’ve spent $10 or $100 on such a tool, this bad boy will ensure consistency every… single… time. Once you have one of these, you can move your focus to yummy marinades, pan searing skills and more. We promise you won’t regret it! Just keep your steaks on heat per your recipes instructions, until it hits 115-120 F, then remove and let sit for twice as long as you would beef to ensure the juices settle properly and viola. Your final product will be a perfectly cooked, juicy, tender, medium rare steak .