Store bison flank steaks in your freezer until you're ready to use them. For thawing tips, please read Safely Defrosting Frozen Food for Maximum Flavor
Bison flank steaks are often marinated to tenderize them and introduce additional flavor. They can be grilled for fajitas, braised, or turned into bison jerky.
In general, bison meat can be cooked as you would similar cuts of beef and substituted in beef recipes. The only important consideration is to take its faster cooking rate into account so it doesn’t overcook and dry out.
Because bison is much higher in protein and also a little denser in texture, you’re likely to get full with smaller portions.
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 redistribute. 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.How to Tell Steak Doneness by FeelFlank, Hanger & Skirt Steak Recipes
Recommended Cooking Temps:
Rare - 135°
Medium Rare - 140°-150°
Medium - 140°-145°
Medium Well - 160°
Well Done - 165° and above