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I just do a pan sear with oil and fresh thyme, add some butter to the pan and baste, then finish in the oven if it needs it (400°F). I don't like steaks to boil, so I use high heat.
Guy at work said he cooks his steak this way. I have a 6 ounce bison sirloin to try with--super lean. Shaped like a hockey puck.
Poke holes in steak and squeeze fresh lemon or orange over it.
Bake in pan at 375 about 30 minutes.
First 15 covered with foil with holes poked in it.
Thoughts? I like medium rare just don't want to burn it
Steak (at least the good grades) are usually well marbled with fat and will self baste- if you are using a lean meat (not familiar with cooking bison, myself) you will probably want to baste with olive oil or butter, some kind of fat.....
I would also cook higher heat, less time for a somewhat rare doneness level...
Guy at work said he cooks his steak this way. I have a 6 ounce bison sirloin to try with--super lean. Shaped like a hockey puck.
Poke holes in steak and squeeze fresh lemon or orange over it.
Bake in pan at 375 about 30 minutes.
First 15 covered with foil with holes poked in it.
Thoughts? I like medium rare just don't want to burn it
We used to broil and a couple weeks ago we had steak and fries. We put both in the oven at 400 degrees. When I came back to remove the fries I noticed the meat was fairly done. It baked a little longer to get well done. It turned out to be a more thorough cooking method to evenly cook the meat. Restaurants turn up the heat and burn the outside when you ask for well done. We will continue to bake steak and not go back to broiling.
The meat was evenly cooked and more tender than broiling.
I have never cooked bison, but this is the method I use for ribeyes, filets which are 1.5-2 inches thick.
Let the meat come to room temperature.
Generously sprinkle salt and pepper on the side up.
Place in oven at 225F for 13 minutes.
Use a cast iron skillet on the gas cooktop, start to heat the pan on high heat for 3 minutes before the steaks come out of the oven so it is very hot.
Once the steak is ready place the seasoned side down on the skillet and leave alone for 2 minutes. While cooking season the top side with salt and pepper.
After 2 minutes flip and let it cook for another 2 minutes.
Once done place on a place and let it rest for 8-10 minutes.
They come out medium rare with a nice crust on the outside.
I do not know. I just pan seared some hock puck sized bison steaks an they came out fine.
I think for lean meat like Bison this is the way to go. Maybe finish in the oven a few minutes like DirtGrinder suggested (I do more like 350 for 20 minutes but that's just me).
Don't forget the butter, bison is leaner than beef.
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