Grilling The Perfect Bison Steak

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How to Grill the Perfect Bison Steak

Want to grill that perfect bison steak? Follow these simple steps to get it just right:

  1. Thaw Properly
    Place your steak in the fridge to thaw slowly. Avoid microwaving or rushing the process.

  2. Dry Brine Overnight
    Remove the steak from its packaging, pat it dry, and generously salt both sides. Cover with plastic wrap and refrigerate overnight. This allows the salt to penetrate deep for better flavor and tenderness.

  3. Bring to Room Temp
    Before grilling, let the steak sit at room temperature for 15–20 minutes.

  4. Preheat Your Grill or Smoker
    Heat to 400°F. A hot grill helps you get a good sear without overcooking.

  5. Grill It Right
    Grill for about 4 minutes per side, or until the internal temperature reaches 120–130°F depending on your doneness preference. Medium rare is ideal for bison.

  6. Let It Rest
    Remove from the grill and let it rest for 5 minutes before slicing. This keeps the juices locked in.

Important: Bison is naturally lean, so avoid overcooking—it can dry out quickly. Stick to medium rare for the best flavor and texture.

Enjoy your steak!








How to Pan Fry the Perfect Bison Steak (Cast Iron Method)

Want that steakhouse-quality bison steak at home? Here’s how to nail it in a cast iron skillet:

  1. Thaw Slowly
    Let your steak thaw in the fridge overnight for even cooking.

  2. Salt in Advance (Dry Brine)
    Unwrap the steak, pat it dry, and salt both sides generously. Cover loosely and place in the fridge overnight to let the salt penetrate.

  3. Bring to Room Temp
    Let the steak sit out for 15–20 minutes before cooking to take the chill off.

  4. Preheat Your Pan
    Heat a cast iron skillet over medium-high heat until it’s hot—just before it starts to smoke. Add a thin layer of oil with a high smoke point (like avocado or tallow).

  5. Sear with Flips
    Place the steak in the pan and flip every 30–40 seconds to build an even crust and prevent overcooking. For medium rare, aim for an internal temp of 120–130°F.

  6. Let It Rest
    Remove from the pan and rest for 5 minutes before slicing. This step is key to keeping it juicy.

Tip: Bison is leaner than beef, so don’t overcook it. Medium rare brings out the best flavor and texture.

Enjoy every bite of that perfect pan-seared bison steak!