In general, bison steaks & chops can be cooked as you would similar cuts of beef and substituted in beef recipes. Keep in mind that, because it is so lean, it will likely cook more quickly and is more likely to dry out if cooked past Medium Rare.
After grilling, searing, broiling, or pan roasting coulotte steaks, let them rest, loosely covered, for about ten minutes to allow their juices to thicken. This will help keep more of the moisture in the meat rather than letting it run out onto the cutting board or plate.
Bison pairs well with bold, rustic flavors like chile peppers, beer, cumin, red wine, rosemary, and sage.
Recommended Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above