How To Grill Bison Steaks

Juicy, perfectly cooked steak with seasoned crust on wooden cutting board.

5 from 1 vote

How To Grill Bison Steaks

Learn how to grill Bison Steaks perfectly every time. The secret is to make sure the grill is hot and you don't overcook these lean steaks. Learn the key tips for perfectly grilled bison steaks.

Prep Time5

Cook Time6

Resting Time10

Course: dinner

Cuisine: American

Diet: Gluten Free

Servings: people

Author: Mary Cressler

Cost: $60.00

Equipment

Ingredients

4 bison steaks (roughly 8oz each) (Ribeye or NY strip are the more popular steak cuts)
3 tablespoons SPG Rub (You can substitute any seasoning that does not contain sugar.)
4 tablespoons unsalted butter
8 whole fresh sage leaves

Instructions

For the Bison Steaks

Preparation: Preheat the grill for direct grilling, targeting 500 degrees Fahrenheit in the cooking chamber. We prefer lump charcoal. Liberally season the bison steaks with your seasoning. See notes on seasoning.
Grill: Place the bison steaks over direct heat. If using charcoal, be sure they are glowing red and the grill grates are hot. Grill over direct heat for 3 minutes. Flip and then grill another 3 minutes or until the internal temperature of the bison steak reaches 120 - 125 degrees Fahrenheit. Remove immediately, and then let it rest for 10 minutes.

For the Brown Butter Sauce

Brown Butter: In a small saucepan over medium heat, add butter. Allow it to melt and come to a simmer. Add the sage leaves and allow the butter to simmer for 6 - 8 minutes. The water will cook out, and the butter will brown. Avoid burning by removing the butter when it looks slightly browned. Strain and reserve the sage (it should be crispy). Pour over the finished steaks.

Notes

Seasoning: If you want more flavor for your grilled bison steaks, liberally season the steaks the day prior to cooking. Then place them on a plate or sheet tray in your refrigerator, uncovered on your bottom shelf. This will allow them to dry-brine, or cure, for more flavor.

You do not need to take the steaks out of the refrigerator one hour before cooking. That does nothing to "warm" up the meat.

Finishing Internal Temperature: Bison is very lean and overcooks quickly. It's also the best texture and flavor cooked to rare, no more than medium rare. If you typically eat beef medium or higher, you do not want to do that with Bison. Use a good instant-read thermometer to watch the internal temperature of the steak.

And be sure to account for carry-over cooking. The steak will continue to rise in temperature another 5 degrees after being removed from the grill.

We remove the grilled bison steak when the internal temperature is between 120 and 125 degrees Fahrenheit.

Nutrition