Bison strip steaks can be used in any recipe calling for beef NY strips, but it is important to remember that they will likely cook faster due to their lower fat content. Because they're so lean, they're more likely to dry out than beef when cooked past Medium Rare. Bison is much higher in protein and also a little denser in texture, so diners' hunger may be satisfied with smaller portions.
Like tenderloin steaks, the New York strip steak works well with sauces. Pair it with mushrooms sautéed in white-wine for a lighter touch, or go all out with a black pepper sauce (steak au poivre recipe). Bison pairs well with rich, rustic flavors like chile peppers, beer, cumin, red wine, rosemary, and sage.
Like all meats, it is important to rest bison (covered) after cooking but before slicing in order to allow the meat’s juices to thicken so they won't run out onto the plate. Rest these steaks for 10-15 minutes. While resting, the meat will continue to cook slightly, so for best results remove it from the heat while it’s still a little below your preferred doneness.
How to Tell Steak Doneness By Feel
Three Techniques for Cooking Steaks
Steak Recipes
Recommended Cooking Temps:
Rare - 135°
Medium Rare - 140°-150°
Medium - 140°-145°
Medium Well - 160°
Well Done - 165° and above
