Grilled Bison Steaks Peppercorn

This hearty bison steak recipe will transform your typical grilling routine into a memorable dining experience. The lean, rich flavor of bison paired with a robust peppercorn crust creates a restaurant-quality meal right in your backyard.

I first discovered bison steaks when looking for healthier red meat alternatives, and they've since become a regular part of our summer grilling rotation. The peppercorn rub adds just the right amount of heat without overwhelming the delicate flavor of the meat.

Ingredients

• Extra virgin olive oil: gives the steaks a beautiful sear while adding subtle flavor
• Bison sirloin steaks: are leaner than beef with a slightly sweeter flavor profile
• Fresh lemon juice: tenderizes the meat and brightens the overall flavor
• Kosher salt: enhances the natural taste of the bison better than table salt
• Coarse black pepper: provides texture and a gentle heat
• Peppercorn steak rub: creates a flavorful crust that seals in juices

Step-by-Step Instructions

Create the Marinade:

Combine fresh lemon juice with kosher salt and coarse black pepper in a small dish. This simple marinade works to both tenderize and flavor the bison meat. Make sure to mix thoroughly so the salt dissolves properly in the acidic lemon juice.

Marinate the Steaks:

Place your bison steaks in the marinade, ensuring they're fully coated on all sides. Cover and let them rest for at least 30 minutes at room temperature. This allows the meat to absorb the flavors while also letting the steaks come to room temperature for more even cooking.

Preheat the Grill:

Set your grill to high heat and allow it to reach approximately 400°F. A properly preheated grill is crucial for achieving that perfect sear that locks in juices. Give it a full 10 minutes to ensure consistent temperature.

Prepare the Steaks:

Remove the bison from the marinade and pat them completely dry with paper towels. Any excess moisture will prevent proper searing. Pour the peppercorn rub onto a plate and firmly press each side of the steaks into the rub to create an even coating.

Grill with Precision:

Place the bison steaks on the hot grill and cook undisturbed for 3 to 4 minutes to develop a flavorful crust. Flip only once and add more peppercorn rub to the second side before cooking for another 3 to 4 minutes for medium-rare doneness.

Rest Before Serving:

Transfer the grilled steaks to a cutting board and let them rest for a full 10 minutes. This crucial step allows the juices to redistribute throughout the meat instead of running out when cut, resulting in much more tender and flavorful steaks.

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I find the simplicity of this recipe particularly appealing. My father was a butcher who always said the best quality meats need minimal seasoning. This recipe honors that philosophy by using just enough seasoning to enhance rather than mask the natural flavors of the bison.

Understanding Bison Meat

Bison is a leaner alternative to beef, containing less fat and fewer calories while offering more protein. This makes it an excellent choice for health-conscious meat lovers. The flavor is slightly sweeter and more delicate than beef, which is why the cooking time is reduced. Overcooking bison will result in tough, dry meat, so aim for medium-rare to medium doneness for the best eating experience.

Temperature Guide for Perfect Bison

Unlike beef, bison should never be cooked beyond medium doneness. For rare, aim for an internal temperature of 120°F to 125°F. Medium-rare, which most chefs recommend for bison, should reach 130°F to 135°F. If you prefer medium, cook to 140°F maximum. Remember that the temperature will rise about 5 degrees during the resting period, so remove steaks from heat slightly before they reach your desired temperature.

Serving Suggestions

Bison steaks pair beautifully with roasted fingerling potatoes seasoned with rosemary and garlic. For a complete meal, add a simple arugula salad dressed with lemon vinaigrette to complement the peppery crust on the meat. A bold red wine like Cabernet Sauvignon or Zinfandel stands up nicely to the rich flavor profile of the bison and peppercorn combination.

Storing Leftovers

If you have leftover bison steak, store it in an airtight container in the refrigerator for up to three days. To reheat without drying out the meat, slice it thinly and warm it briefly in a skillet with a splash of beef broth. Alternatively, leftover bison makes exceptional steak sandwiches or can be diced and added to breakfast hash with potatoes and eggs.

Common Queries

→ What makes bison steaks suitable for grilling?

Bison steaks offer a lean yet flavorful cut that cooks quickly on high heat, developing a tender and juicy interior when grilled properly.

→ How long should bison steaks be marinated?

Marinate the steaks for at least 30 minutes to allow the lemon, salt, and pepper mix to absorb and tenderize the meat.

→ What temperature should the grill reach before adding steaks?

Preheat the grill to 400°F (204°C) to achieve the best sear and ensure even cooking for the bison steaks.

→ Why is resting the steak important before serving?

Resting allows juices to redistribute within the steak, resulting in moist and flavorful slices when served.

→ What sides complement grilled bison steaks?

Serve with roasted potatoes, grilled vegetables, or fresh salads to balance the rich flavor of the meat.