People who eat SayersBrook Bison Meat live longer, healthier lives...
American Gourmet Shopping List:

Buffalo Top Sirloin Steaks

Buffalo Filet Mignon

Buffalo Porterhouse

Or, choose from our wide assortment of Buffalo Steaks

Grilled or Broiled Bison Steak

Ingredients:

Rub steaks with:

  • ground black pepper
  • garlic salt
  • lemon juice
  • cooking oil

Preparation:

Mix liquid ingredients and dry ingredients separately. Rub liquid on first, and then the dry mixture on both sides. The lemon will make it tangy and give it a zippy flavor.

Cooking time is important in order not to overcook and dry out your steaks. Total cooking times, depending on thickness: 1" thick - rare 6-8 min. med. = 10-12 min. 1 1/2" thick - rare = 10-12 min. med. = 14-18 min. 2" thick - rare = 14-20 min. med. = 20-25 min. When juices come to top of steaks, turn steak over. (Turn only once.) When juices come to top again, take steak off; this will give you a rare to medium steak, which is optimal. Well done Bison steaks are not recommended due to leanness of the meat. (Do not turn steaks with a fork, this punctures the steak allowing the juices to escape.) Lesser quality Bison steaks are not recommended for grilling unless they have been marinated. Steaks recommended for grilling include: Rib Eyes, T-Bones, New York Strips, Porterhouse, Filet Mignon, and Top Sirloin.

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We know that our meat products are of only the finest quality. But your satisfaction is of the utmost importance to us. If for any reason you are not satisfied with your purchase, please call us and we will happily issue a credit and a thank you. It's just that simple.