Cooking with 100% Grass-Finished Bison: 8 Essential Tips for a Flavorful Experience

Shane & Ibby Bridwell
Jul 1
3 min read

Updated: Oct 7

Understanding the Unique Qualities of Bison

If you're new to cooking with 100% grass-finished bison, you're in for a flavorful and nutrient-rich experience. Bluestem Bison is naturally lean and completely pasture-raised, which means 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 like brisket, ribs, or chuck roast benefit from low-and-slow methods. Use indirect heat on the grill or a low oven temperature 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 fast 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.

7. Thaw Gently

Always thaw bison in the refrigerator overnight for best results. Microwaving or using hot water can damage the texture and cause uneven cooking.

8. Preheat Your Grill or Pan

Bison needs a hot surface to sear well, but not too hot. Preheat your skillet or grill to medium-high and sear briefly to lock in juices.

Cooking Techniques for Bison

When preparing bison, consider the cooking techniques that best suit its unique characteristics. Here are some methods to explore:

Grilling

Grilling is a popular method for cooking bison. The high heat creates a delicious crust while keeping the inside tender. Remember to preheat your grill and keep an eye on the cooking time.

Roasting

Roasting bison cuts like brisket or ribeye can yield fantastic results. Use a low temperature and allow ample time for the meat to cook evenly. This method enhances the natural flavors of the bison.

Searing

Searing is essential for achieving a beautiful crust on bison steaks. Use a hot pan to quickly brown the meat, then finish cooking at a lower temperature to maintain juiciness.

Pairing Bison with Sides

Bison pairs well with a variety of sides. Consider these options:

Roasted Vegetables: Carrots, Brussels sprouts, and sweet potatoes complement the rich flavor of bison.
Grains: Quinoa or farro can add a hearty element to your meal.
Salads: A fresh green salad with a light vinaigrette balances the richness of bison.

Conclusion

With lean bison, use a lower temperature for less time to achieve optimal flavor compared to other red meats. Enjoy the unique taste and health benefits that this remarkable meat offers.