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Bison Steak


  • 1/4 cup chopped fresh rosemary (or 1 tbsp dried)
  • 1/4 cup Floating Gardens fresh parsley chopped
  • 4 cloves of garlic
  • 2 shallots minced
  • 2 tbsp soy sauce
  • 1 tbsp grated lemon zest
  • 1/2 cup beef broth
  • 1/4 cup lemon juice
  • 1/2 tsp fresh ground pepper


Combine the ingredients and marinate the bison steaks in the refrigerator for 4 to 24 hours. Remove from marinade and pat dry. Preheat grill to a very high temperature. Lightly coat steak with cooking oil so that it does not stick to the grill (if you coat your steak instead of the grill, you do not need to worry about the oil smoking). Grill rare to medium rare, do not overcook. A rare steak needs about 3 minutes on each side over high heat. For medium rare and medium steaks, sear the meat over high heat for about 2 minutes a side and then move to a lower temperature area of grill for another 2 to 3 minutes a side (adjust cook times according to your bbq). Remove and let it stand, loosely covered with foil for 10 minutes allowing its juices to reabsorb. Salt at table.


1. The less tender bison steaks such as sirloin tip, eye of round, and top round steaks all benefit from marinating to increase tenderness and flavour of the meat. The better grilling steaks do not need to be marinated, but a rub of cooking oil, combined with a salt-free seasoning or combination of pepper, garlic, and rosemary (or spices of your preference) will enhance the flavour. Rub the steaks with the mixture a few minutes or a few hours before grilling.

2. Bison steaks are cut similar to beef cuts, but because of their low fat content they cook faster than a beef steak. Also, with the lower fat content you do not want to overcook the meat as it will make it tough. It is best cooked rare to medium rare and never cook it past medium. 

3. The excellent way to grill a steak is on a searing cast iron pan. Rub the steak with a bit of oil and seasoning and let rest for 15 minutes while you heat the cast iron on medium-high heat. Then grill steak for about 4 minutes, watch that it sears to a golden brown, careful not to burn it (lower heat if needed), turn steak with tongs and sear for 2-3 minutes on the second side until pink/red juices appear on surface. Remove and let it stand, loosely covered with foil for 10 minutes allowing its juices to reabsorb.

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