How to Cook Bison: 8 Expert Tips for Tender, Juicy Results

Shane & Ibby Bridwell
Jul 1
2 min read

If you're new to cooking with 100% grass-finished bison, you're in for a flavorful and nutrient rich experience.

Because Bluestem Bison is naturally lean and completely pasture raised, it cooks differently than conventional red meats or beef.

Below are 8 essential tips to help you get it just right, whether you're grilling burgers, roasting a brisket, or searing steaks. 🦬🔥

Chef in a black apron seasons raw meat on a wooden board. Tomatoes, lemon, and spice jars are visible on the dark table. — A pinch of salt and pepper is a perfect seasoning for bison steak.

🥩 1. Don’t Overcook Bison

Bison is naturally low in fat, so it cooks quicker than beef. For steaks and burgers, aim for medium rare to medium. That’s 135–145°F internal temp. Any higher and you risk drying it out.

⏱️ 2. Cook Low & Slow

Cuts especially like brisket, ribs, or chuck roast benefit from low-and-slow methods. Use indirect heat on the grill or a low oven temp to keep the meat tender and juicy.

🌡️ 3. Use a Meat Thermometer

Skip the guesswork. A thermometer ensures you never overcook your bison. Remember, bison cooks about twice as faster as beef, so monitor closely. Don't leave the grill unattended.

🧈 4. Add a Little Good Fat or Moisture

Since bison is lean, adding a bit of olive oil, butter, an egg, or bone broth during cooking helps retain moisture. This is especially helpful in ground bison or pan seared steaks.

🔥 5. Let It Rest

After cooking, let bison rest for 5–10 minutes before slicing or serving. This allows the juices to redistribute and makes every bite more tender.

🌾 6. Keep Seasoning Simple

Bison has a clean, slightly sweet flavor that doesn’t need much masking. Stick to simple seasonings like salt, cracked pepper, garlic, or rosemary to let the meat shine.