Bison t-bones can be used in any recipe calling for beef t-bones, but it is important to remember that they will likely cook faster due to their lower fat content. 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 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 less of them will run out onto the plate. Steak should rest 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
Recommended Cooking Temps:
Rare - 135°
Medium Rare - 140°-150°
Medium - 140°-145°
Medium Well - 160°
Well Done - 165° and above