At TenderBison, we’ve got beef with how some people are grilling their bison. That’s because, well, they are grilling it like beef. Doing this is putting our premium protein at risk of drying out and turning a meal that should be savory into a chewy situation.
First, it’s important to fully understand why bison grills differently. That comes down to the distinct differences between the two proteins. Beef is higher in fat content, leading to more marbling; it has a milder flavor and offers a more forgiving margin of error. Bison is much leaner, with a rich, sweet flavor and can dry quicker when not monitored.
Best bets for bison novices
If you are just now getting into bison (welcome to a delicious new world, by the way) there are certain cuts you should consider starting with. Until you learn your way around the protein, it’s a good idea to avoid leaner cuts that require a little more precision.
Sticking with the following will allow you to get comfortable with how the protein grills and provide you a great meal for the evening in the process.
- Ribeye
- NY Strip
- Burger Patties
- Filet
The pre-grill prep work
You can set yourself up for success well before your bison begins to sizzle on the grill. Here are just three ways to ensure you get the most flavor out of every bite.
- Bring the bison to room temperature. That means getting it out of the fridge at least 20 to 30 minutes before firing up the grill.
- Season the bison but do it modestly. A little salt, pepper and garlic. Bison doesn’t need much to enhance its flavor.
- Add a little oil and make it a high smoke-point one. Avocado oil is a good option to ensure the bison doesn’t stick.
Less heat. More attention.
Ready to get the most flavorful sizzle out of your steak? Grilling on medium or indirect heat will provide you with a better opportunity to avoid overcooking. The cooking time will depend on the size of the steaks, but with a meat thermometer, look for an internal temperature of about 135 degrees. Let the steaks rest for at least five minutes before serving.
Thinking tonight is more of a burger night? As you shape the patties, focus on making them looser to help retain more juice. Then, cook over medium heat for 4-5 minutes per side, aiming for an internal temperature of 135-145 degrees when it comes off the grill. Top the burgers with anything from caramelized onions to smoky or sweet sauces.
Time to get grilling
Make sure to browse our wide range of cuts and ground bison and get an order placed today. Happy grilling. We’re excited to see what you bring to the table.
