Bison and Elk Steaks
Bison and Elk. grass fed, native to our prairie landscape, lean, healthy and just plain delicious...if cooked properly
Tenderloin, Rib steak, Rib eye, New York Stip steak, and Sirloin steaks can all follow this method of preperation.
1. Thaw your bison/elk steak and bring it to room temperature.
2. Season your steak with whatever seasoning you like.Â Bison and elk are so flavourful on thier own, be sure not to over do the saucing/spicing/salting.
Barbeque- Turn your bbq on to high for 5-10 minutes to heat up the grill.Â Once the grill is hot, turn the temperature all the way down to low.
-Place your room temperature bison or Elk on the grill and set a timer for 5 minutes.Â BE CERTAIN TO SET A TIMER.
After 5 minutes, flip the steak on the grill and start your timer for another 5 minutes
Once the steak has been on the grill for 5 minutes, each side, remove the steak, put it on a plate, and put an upside down bowl over top of it.Â Let the meat rest for 2 minutes.Â This part of the cooking is very important as the 2 minutes allows the juices to reabsorb into the meat resulting in a very juicy steak.
The 5 minutes per side cooking time will result in a medium rare bison steak, and a rare elk steak as the elk steaks that we carry are of a thicker cut than the bison.Â Add one minute per side to move your steak from rare, to medium rare, to medium well etc.
You'll find that neither the elk, nor the bison, nor our grass fed beef will shrink on your grill as the meat is so lean.Â You'll be able to feed more people per pound of product, and I find that I am satisfied with a smaller portion of these grass fed meats than conventionally raised animals.