Step By Step Guide to Cooking Bison Medallions.
Whether On the Stove or On the Barbecue, Follow These Guidelines for a Perfect Meal Every Time.
Sink your teeth into our thick and juicy bison medallions and you’ll see why meat lovers love the Bison Top Sirloin medallions . They are tasty and practically fat free.
What’s in our bison medallions? Top sirloin Bison Meat. That’s It!
Its low in cholesterol and high in protein, eating healthy never tasted this good.
Cooking Bison Medallions
Indoor cooking: Cooking Bison Medallions in a skillet on the stove:
- Before cooking remove the steaks from the fridge.
- Let them sit for about an hour at room temperature.
- You can also marinate in a mixture of oil, herbs and white wine or apple juice for 2 hours in the fridge.
- 1 inch thick – Rare: 6 to 8 minutes, Medium: 8 to 10 minutes
- 1 1/2-inch thick – Rare: 8 to 10 minutes, Medium: 10 to 12 minutes
- 2 inches thick – Rare: 10 to 12 minutes, Medium: 14 to 18 minutes
On the Charcoal Barbecue
Guidelines for Bison Doneness
Checking for doneness by poking the medallion
You can check for doneness by the bounciness method. Using your hand, touch your forefinger to your thumb. Feel the fleshy part of your thumb.
- springy = medium rare
- medium spring = Medium
- no spring = Use as a hockey puck
The Meat Thermometer
A more thorough way to check for bison medallion doneness is by using a meat thermometer. The Thermapen is the Ferrari of meat thermometers. The meat probe is really thin and provides results in seconds.
The Banana Method
Take two sections of banana the size of the thickness of your bison medallion. Oil the banana. While cooking the medallion place one banana section next to the steak. As the bison medallion cooks, the black line of the banana rises consistently in the same way the steak cooks. For a medium rare bison steak, the black line on the piece of banana goes 1/3 up. Take another slice of banana and do the same with the other side of steak.
The bison medallion is a delicious cut of meat. To enjoy its taste to the fullest slightly undercook as opposed to overcook. The bison meat continues to cook after removing from the heat. Bison is tender and juicy at rare and medium rare.
Asparagus, green beans and new potatoes make lovely sides.