How to Cook Bison Steak Medallions: A Step-by-Step Guide

Medallions of bison steak are a flavourful, lean, and delectable substitute for beef. Bison is a healthier option that tastes just as good but has fewer fat and cholesterol. But because bison is much thinner than beef, it needs to be cooked to the right consistency to prevent drying out. Here’s a detailed recipe for perfectly cooked bison steak medallions.

1: Choose the Right Bison Medallions

It’s crucial to choose premium bison steak medallions before cooking. Seek for bright red medallions with a smooth texture and little to no marbling. There won’t be as much apparent fat because bison is leaner than beef.

Generally speaking, bison can be found in specialised butcher shops or grocery stores that prioritise organic or grass-fed meats. The fact that bison is usually grown on pasture and is thus hormone- and antibiotic-free increases its allure as a nutritious protein option.

2: Prepare the Bison Steak Medallions

Ingredients:

• Medallions of bison steak, about an inch thick

• Add pepper and salt.

• Avocado or olive oil (for searing)

• Powdered garlic (optional)

• Optional: fresh herbs such as thyme or rosemary

• Butter is optional.

Instructions:

• Remove from Refrigerator: To allow the bison steak medallions to come to room temperature, remove them from the refrigerator 30 minutes before cooking. This process promotes more equal cooking of the steaks.

• Season Well: After using paper towels to pat the medallions dry, liberally season both sides with salt and pepper. For an additional flavour boost, you can also add garlic powder. You can sprinkle some fresh herbs, such thyme or rosemary, onto the steaks for a flavourful but straightforward finish.

3: Choose Your Cooking Method

Bison steak medallions can be prepared primarily two ways: pan-searing or grilled. If done properly, either way can yield a juicy, tender steak. It’s important to prepare bison rapidly without overcooking it.

Pan-Seared Bison Steak Medallions

Because pan-searing allows you to precisely regulate the heat and achieve the ideal sear, it’s a terrific way to prepare bison medallions.

• Preheat the Pan: Turn up the heat to medium-high in a heavy skillet (cast iron pan, for example). A tiny bit of avocado or olive oil should be added to the pan. These oils are perfect for searing because of their high smoke point.

• Sear the Steaks: Add the bison medallions to the pan when the oil is hot and shimmering. Cook until golden-brown on both sides, 2 to 3 minutes per side. Allow the surface of the steaks to caramelise; do not move them while they are searing.

• Check for Doneness: Take an internal temperature reading with a meat thermometer. Aim for medium-rare (approximately 130°F to 135°F) while cooking bison. If bison is overdone (cooked to 145°F), it will become dry and rough.

• Rest the Steaks: After taking the bison medallions out of the pan, leave them alone for five minutes. This promotes a juicy, sensitive bite by redistributing the liquids.

• Butter basting is optional. After the steaks have seared, add a pat of butter and some fresh herbs, like thyme or rosemary, to the pan for an extra-rich flavour. For more flavour and moisture, baste the steaks with the melted butter while they cook.

Grilled Bison Steak Medallions

Grilling bison steak medallions can give them a nice smoky flavor and a great char. Be careful with grilling time, as the lean meat can dry out quickly if overcooked.

• Grill Prep: Set the grill’s temperature to medium-high, or between 400 and 450 degrees Fahrenheit. To keep the grates from sticking, clean and oil them.

• Grill the Steaks: Grill the bison medallions for two to three minutes on each side. Since bison cooks more quickly than beef, make sure to monitor them closely to avoid overcooking.

• Check for Doneness: Make sure the medallions are cooked to your preferred doneness by using a meat thermometer. Remove the steaks when they are between 130°F and 135°F for medium-rare. Before serving, allow the steaks to rest for approximately five minutes.

• Add Final Touches: For an extra flavour boost, you can, if you’d like, brush the medallions with butter that has been infused with herbs in the final minute of grilling.

4: Serve and Enjoy

Medallions of bison steak go very nicely with many different types of sides. Serve them with a crisp salad, mashed potatoes, or roasted veggies. To further enhance the dish, you may also brush the medallions with a straightforward sauce such as garlic butter or red wine reduction.

Tips for Cooking Bison Steak Medallions

• Steer clear of overcooking: Bison is thinner than beef, so it should be served medium-rare to preserve its suppleness. To make sure you don’t overcook the steaks, use a meat thermometer.

• Extra Flavour Enhancement: To enhance the flavour of the bison medallions, marinate them for two to three hours in a solution of olive oil, balsamic vinegar, garlic, and herbs before cooking.

• Rest the Meat: After cooking, always give your bison steaks a few minutes to rest. By doing this, the flesh is guaranteed to absorb the fluids once more.

• Use High Heat: Cooking techniques such as pan-searing and grilling that involve high heat are beneficial for bison medallions. This seals in the liquids and produces an outside crust that is flavourful.

In summary

Because bison steak is a lean meat, cooking medallions of it is an easy task that demands careful attention. Tender, juicy, and tasty medallions can be achieved by grilling or pan-searing them over high heat, taking care not to overcook. When prepared correctly and seasoned, bison medallions may make a memorable addition to any dinner.