The hanger steak has a more fiberous texture which is tender when sliced after cooking for dishes like fajitas, but can toughen if cooked beyond Medium Rare. A marinade can impart flavor and help keep it from drying out.
Hanger steak has a prominent muscle grain so it should always be thinly sliced against the grain before serving for optimum tenderness.
In general, bison meat can be cooked as you would similar cuts of beef and substituted in beef recipes. Because it's so lean, it will cook more quickly than beef and is more likely to dry out if cooked further than Medium Rare. Because bison is much higher in protein and also a little denser in texture, diners' hunger may be satisfied 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 thicken & not run out onto the cutting board. 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 Feel
Flank, Hanger & Skirt Steak Recipes
The USDA recommends all bison steaks should be cooked to an internal temperature of 145° F (medium rare). We do not recommend cooking bison past 160°F (medium). Because bison is a lean meat, it will cook more quickly than beef. Cooking beyond medium will make bison tough and dry.
