Store bison striploins in your freezer until you’re ready to use them, then thaw.
Bison striploins can be roasted whole or sliced into strip steaks of your desired thickness. They can be cooked similarly to beef striploins – just be aware that they will likely cook more quickly due to their lower fat content.
Strip steaks can be rubbed, marinated, served with sauces or simply seasoned with salt and pepper. They’re delicious grilled, roasted, seared or broiled. Try pairing them with rustic, robust flavors like 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 to ensure a more flavorful, juicy result. The larger the cut, the longer it needs to rest, with small cuts resting for 5-10 minutes and larger cuts resting 15 minutes or longer. 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.
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Recommended Cooking Temps:
Rare - 135°
Medium Rare - 140°-150°
Medium - 140°-145°
Medium Well - 160°
Well Done - 165° and above