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Bison Meat Grilling Instructions

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steaks grilling on hot coals

Bison meat is great for grilling on the BBQ.

Not only is it delicious, but our bison meat has no hormones added and no antibiotics. All Sayersbrook bison are raised in large open spaces, grazing on grass. The amount of space needed for bison needs to be a lot. They roam over thousands of acres of land. Because these animals weigh on average of 2,000 lbs for a bull bison, and 1800 lbs for a cow, there’s no way you could ever keep them in a barn or a pen.

Bison have really thick heavy coats and are comfortable in all kinds of weather.

Sayersbrook Bison Ranch has all naturally raised bison.

If you haven’t tasted bison, you’re in for a treat. Bison meat is very similar to beef. It is just leaner with a slightly sweeter flavor. It is really simple to cook. Just remember, since bison meat contains very little fat, it will cook faster so be sure to cook it at a lower temperature. For more information on cooking bison click on More tips on cooking bison.

Check out some of these Bison Recipes from Eating well.com

Bison rib steak on a barbecue

Grilling Bison T-Bone Steak with Herb Butter

Directions

In a small bowl, combine a little garlic salt, cooking oil, and lemon pepper.Spread both sides of the steaks completely with the mixture. Place in a shallow dish, cover tightly with plastic wrap, and refrigerate for not longer than 6 hours. Remove from the refrigerator and bring the meat to room temperature before grilling, about 30 minutes.

Preheat the grill.

Place the steaks on the grill and cook to desired temperature, about 4 minutes per side for medium-rare. During the last 2 minutes of cooking, place 1 to 2 pats of herb butter on each steak.

NOTE: As bison cooks more quickly than beef, it is best to measure the thickness to cook:

  • 1 inch thick – Rare: 6 to 8 minutes. Medium: 8 to 10 minutes
  • 1 1/2-inch thick – Rare: 8 to 10 minutes, Medium: 10 to 12 minutes
  • 2 inches thick – Rare: 10 to 12 minutes, Medium: 14 to 18 minutes
  • Remove from the grill and place on 4 plates. Garnish with the thyme sprigs and serve immediately with the Grilled Vegetable Ratatouille and Grilled Sausages.