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Or, choose from our wide assortment of Buffalo Steaks
Rub steaks with:
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.