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.
To prepare marinated bison flat iron steak, first fill a baking dish or heavy duty plastic bag with your marinade. While almost any marinade will work, an acidic element (dry red wine, vinegar, citrus juice) will not only help wake up your taste buds but also tenderize the meat.
Blending red wine with garlic, thyme, and dry mustard powder will give your steak a sour, spicy bite. Using a combination of mirin, soy sauce and rice-wine vinegar will take your meal in a more Asian direction. Bison particularly pairs well with rich, rustic flavors like chile peppers, beer, cumin, red wine, rosemary, and sage.
Place your steak into the vessel, trying to make sure it is in contact with the marinade on all sides. Cover the dish or seal the bag and place in the bottom of your fridge (in order to minimize cross-contamination in case of leaks) for several hours.
After marinating, grill or pan-roast the steak with high-heat. Before serving, allow the bison meat to rest for a few minutes and then slice against the grain to serve.
How to Tell Steak Doneness By Feel
Recommended Cooking Temps:
Rare - 135°
Medium Rare - 140°-150°
Medium - 140°-145°
Medium Well - 160°
Well Done - 165° and above