Types of Steak

Bison Steak – Grilling Bison Steaks

Steaks recommended for grilling/barbecuing include Filets (Tenderloin), Sirloins, Rib Eyes, Rib steaks, T-Bones and New York Strips. Cooking time is important in order not to overcook your steaks. Total cooking time will depend on the thickness of the steaks and the temperature of the grill or pan. Times below based on total cooking time.

1″ Thick
Rare: 6-8 min. Med: 10-12 min.

1 and a 1/2″ Thick
Rare: 10-12 min. Med: 14-18 Min.

2″ Thick
rare: 14-20 min. Med: 20-25 Min.

Note: Well done Bison steaks are not recommended. Due to the leanness of the meat, Bison has a tendency to become dry when overcooked because of the lack of fat in the meat.

Printed with permission of The American Bison Association, Denver, CO.

Steaks recommended for grilling/barbecuing include: Rib Eye, Rib Steaks, T-Bone & New York Strip

Cooking times are important in order to NOT overcook your steaks. We recommend having your table set and everything else ready (side dishes) before starting to cook your steaks. Total cooking time will depend on the thickness of the steaks, (remember it is okay to cut your steak open to check the doneness).

1″ Thick * Rare: 6-8 min. *Medium Rare: 8-9 min. *Medium: 10-12 min. *Medium Well: 12-14 min. 1 ½” Thick *Rare: 10-12 min. *Medium Rare: 12-13 min. *Medium: 14-16 min. *Medium Well: 16-18 min. Due to the leanness of the meat, (the lack of marbling and fat) Buffalo and Elk has a tendency to become dry when overcooked.

Steaks recommended for sautéing include: Filet Mignon or Top Sirloin Preheat a flat griddle or heavy sauté pan, spray on oil or wipe with oil before cooking. When hot, turn to medium heat and place steaks on griddle. Sear on each side to rare to medium.

½ to 1″ Thickness *Rare: 2-3 min. *Medium Rare 3-4 min. *Medium 4-6 min. *Medium Well: 6-9 min.