Grilling Up the Perfect Bison Steak: Easy Instructions
Buy Buffalo Steaks Online and Grill Them at Home and learn to make some of the best buffalo steaks in the world.You can get a bison steak at a restaurant, but even the best restaurant will have a hard time beating what you can do at home with a simple charcoal grill and a good piece of bison meat.
We’ll show you what we feel is one of the best ways to cook a buffalo steak – and you will see why we say that your best option is to buy buffalo steaks online and grill them at home yourself.
Our natural bison meat is best enjoyed with a simple recipe like this one.
No lighter fluid is necessary when using a charcoal chimney like this,
so the meat will be free of any chemical taste. This is the only way to treat all natural free-range bison meat. We will use natural charcoal for heat, and a hardwood chips will also be added to the grill before we put the meat on, and this will add a wood smoke flavour to the meat. Adding a small log (or wood chips) is a great way to get the ease of use (and higher heat) of charcoal while still getting the awesome flavour of wood grilled buffalo steak.
Once the fire is lit it’s time to prepare the bison meat for the fire.
The ingredients in this simple and tasty recipe – garlic salt, black pepper, olive oil.
Here are our buffalo rib steaks with a dusting of garlic salt and black pepper. You can put as much as you like as a lot of the seasoning will be lost on the grill. You just need a few drops of olive oil per steak to ensure that they don’t stick to the grill.
Tips for Grilling your Bison Steaks
Wood Smoke for Wild Flavour
The steaks have been just been fired (put on the grill) in the image at left below. You can see the yellow flame to the left of the steaks and this is a small hardwood log that was put in beside the hot charcoal before the steaks went on.
The hardwood will give our bison meat the wild taste of wood smoke. You can also use wood chips. Just be sure that your wood is
not underneath your meat so that you don’t burn it, as the wood will flare up a lot more than the charcoal.
Regulate Heat with the Cover
Once the meat has been seared by the super hot fire we put the top on the kettle in order to prevent the meat from burning, control flare-ups, and to give the meat full exposure to the wood smoke.
Flare-ups can occur when liquified fat falls onto the charcoal and the relatively lean bison presents less of a problem than a fattier beef rib steak.
The first side will cook about 4 minutes – 2 minutes with the top off and another 2 minutes with the top on while they bathe in wood smoke.
Turn your steaks at 4 minutes. One of the other benefits of putting the top on the grill is that when you remove it to turn the meat your fire will have cooled a little permitting you to turn your meat without feeling the heat too much. The fire will heat right back up once the top is removed for searing the second side.
Serving Your Bison Steak
Take your steaks off the grill after a total of 6 – 8 minutes.
Rest Your Bison Meat
Let your steaks rest for up to 10 minutes before carving or serving them. The minimum resting time is 5 minutes because you will lose much more juice if you cut the bison meat before 5 minutes than after. Check out this article on resting times if you are interested to understand more.