Pan fry bison steak? Any tips for a rookie? (bbq, loin, bread)
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Cook it rare or else you're have the toughest tasteless meat ever. Bison is extremely lean. Cook it on very high heat, sear the outside and keep red / pink in the middle. I'm curious as to how you like it. I'm not thinking it's going to be very good.
Cook it rare or else you're have the toughest tasteless meat ever. Bison is extremely lean. Cook it on very high heat, sear the outside and keep red / pink in the middle. I'm curious as to how you like it. I'm not thinking it's going to be very good.
A little oil in the pan- the milk fat in butter will burn and turn black- heat pan to high almost to smoking.
Sear meat on both sides to lock in juice.
Turn down to medium- low to low heat. (on electric stoves take the pan off the coil for a minute or 2),then cook slow until center is done to your liking.
Add butter and garlic when almost done. Add salt and pepper to taste.
Bison, venison, and grass fed beef are very delicate and have almost no marbling (fat). This is NOT the fat around the edge of the meat but flecked within the meat. It is the marbling that makes meat tender because it breaks up the long muscle fibers. (That's why cheap cuts of beef are tougher than well marble prime grade beef. In the supermarket you only get "choice" grade beef. Butchers and gourmet stores may have -at a higher price- prime beef)
You get marbling from grain fed animals. The carbohydrates causes fat growth (that is why ppl get fat with beer, potatoes, pasta, breads, etc- the carbohydrates!! Fast cooking will toughen the meat. Slice meat (good idea especially for supermarket beef) across the grain to shorten fibers even more.
You get marbling from grain fed animals. The carbohydrates causes fat growth (that is why ppl get fat with beer, potatoes, pasta, breads, etc- the carbohydrates!!
A little off topic I know but I wish people would understand that the same thing happens to humans. Carbohydrates such as grains make you fat if you don't burn them off. We know that cows in a feed yard surely do not work them off.
I would add a bit of BBQ sauce right at the end, after both sides seared, just in case the meat is gamey (and, I love BBQ sauce)...
Say whuuuuuuuut? If you're going to do that, just buy some ground beef.
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