Bison 5 Ways

I was first introduced to bison in 1996 at a sports bar in Arizona. It was a burger. I found it to be hearty, delicious, and not at all greasy; it also didn’t feel as rich as beef on my palate. I found my alternative to beef!

In a 4-ounce serving, bison, or buffalo meat, is, like beef, high in protein (24 grams versus 22 grams) and iron (13% versus 12.5% of the recommended daily value). Bison differs from beef on the leanness scale, having 25% fewer calories and 43% less fat than beef. All this contributes to making bison a tender piece of meat that is very easy to cook with.

Cooking with a lean piece of meat like bison takes about one-third less time than beef, and any steaks will need to rest to retain moisture. Bison steaks are best cooked over high heat for a shorter time and should reach an internal temperature of between 120 and 140 degrees Fahrenheit. If the steak cooks for 10 minutes, allow it to rest for 10 minutes as well.

Beyond its culinary value, bison has an interesting history. It was a staple in the diets of the Indigenous people of North America, symbolizing resilience and cultural heritage. Today, bison farming is sustainable and is an environmentally conscious food production method, with most bison being grass fed due to being pasture raised.

So, what can you make with bison? You can substitute bison in any of your traditional beef recipes, but there are some flavors and techniques that work especially well with bison. Here are my five favorite cuts to prepare.

Bison Burger

I like to do a 6-ounce patty of ground bison and season it well with cracked pepper and kosher salt about an hour before cooking. If possible, cook it on a grill, starting it on a hot side to get a sear and then moving it to the medium heat side to finish cooking. Remember that bison is leaner than beef, so beware of overcooking it; aim for medium-rare (130-135 degrees). One of my favorite flavor profiles with bison burgers is creamy blue cheese and caramelized onions, served on a hearty bun with a horseradish sauce.

Bison Sirloin

This is a version of a peppercorn steak. Season the bison sirloin well with a mix of peppercorns (pink, black, green, and white), give the steak a good crust of peppercorns and kosher salt, and then rub the steak with some oil. Next, heat up a cast iron or carbon steel pan over medium-high heat and sear the steak for about two minutes per side (including the narrow sides). This should get the steak to rare or medium-rare. You can rest it or pop it in a 350-degree oven for 5 to 6 minutes to cook it more. While the sirloin’s resting, add some finely diced shallots to the pan and sauté until tender. Deglaze with a cup of cognac and reduce by three-fourths, then add 1 cup of cream and reduce by half. Slice the steak and sauce with the pan sauce.

Bison Frank “Bánh Mì”

I love hot dogs! This is a fun way to add some variety to your frankfurters.

For this recipe, I blend a mixture of lemongrass, ginger, garlic, lime zest, brown sugar, fish sauce, Thai chilis, and vegetable stock to make a sauce. Take the hot dog, split it lengthwise, and sear it in a hot skillet cut side down to make a nice crust. When you flip the hot dogs, add some of the sauce to the pan to glaze the franks. Take the hot dog and layer it on a baguette with cucumber, pickled daikon, lots of cilantro, and sriracha mayo for a great sandwich.

New York Strip

The New York strip is one of the more flavorful cuts of meat and is great when cooked on the grill. First, prepare your grill: Get it clean, get it hot, and brush the grates with a rag dipped in cooking oil to lubricate them. Season the steaks with kosher salt and black pepper about an hour before you cook them. Prepare an aioli with black garlic and lemon juice; the funkiness of the garlic will pair well with the slight gaminess of the bison meat. Grill the steak about six minutes per side and allow the meat to rest for 10-12 minutes before slicing. While grilling the steak, grill some finger peppers or shishito peppers to serve with the steaks. Slice the meat about a half-inch thick and serve with the aioli, peppers, and an arugula salad for a great summer meal.

Ribeye

This is a unique way to prepare ribeye, but trust me, it’s a winner. When I worked at Restaurant Daniel, the baker and I used to make a version of this for family meals. We called it the “Peter Luger” pizza.

Take a piece of rare roasted beef ribeye and slice it thin. You can buy pizza dough and bake the crust ahead of time. Top the crust with some creamed spinach and horseradish cream, pile the beef on the pizza, and grate some cheese – Gruyere, mozzarella, or fontina – and bake for a few minutes in a hot oven. Garnish with crispy shallots or a drizzle of steak sauce.