Cooking Bison Strip Loin Steaks. They’re Perfect for Grilling Season!
Flavour, Flavour, Flavour! Not only is bison meat becoming increasingly popular for its taste but also for its health benefits. These Bison Strip loin Steaks will satisfy every meat lover.
The New Your Strip Steak
The New york strip is sometimes, called, Strip, Manhattan and Kansas City Strip. Lean and tender is the best way to describe this top quality grilling steak. They’re great on the grill or in a pan, this is a steak that everyone will love. With medium fat content, New York strips are tender, low in connective tissue resulting in a very tender cut of bison.
New York strip steaks contain less fat and marbling than rib-eyes, so choose New York Strip for a leaner steak that may satisfy dietary restrictions or personal preference. Both the striploin steak and the ribeye are both prized for tenderness and flavour. Because of the low fat content the New York steaks, cooks slightly faster than a rib eye so watch the temperature. The meat is fine-grained in texture with fat on one edge of the steak.
Cooking Tips
- Browned and lightly charred on the outside, juicy and tender inside, a perfectly grilled steak is heaven. But a dry, overcooked steak is very sad. With so many ways to get it wrong, it’s no wonder grilling steak can be intimidating. But worry not, we have tips and tricks to make your steak a masterpiece.
- When preparing New York cut steaks, brush a bit of olive oil, add salt and pepper and allow them to come to room temperature for about 30 minutes before cooking. Pan-sear, grill or broil them on high heat for up to five minutes per side, or until a meat thermometer registers 145 degrees Fahrenheit in the thickest part for medium rare.
- Preheat your grill to a very high temperature. Cook over high heat — pan sear, broil, or grill but cooking time varies depending on your grill.
- lightly coat the steak with olive oil so it doesn’t stick to the grill
- Season with kosher salt, and black pepper or lightly coat with steak spice. Let the taste of the bison steak shine through so don’t overdo it with the seasoning.
Steak Cooking Temperatures
Raw – Uncooked completely and usually bathed in a light dressing or used for dishes such as carpaccio or steak tartar.
Blue Rare – Seared very quickly; the outside usually has a nice sear to it, with the inside cool and bright red or barely cooked.
Rare – Cooked to 126°F or 52°C, it has a cooked or seared outside with a bright red center that is slightly warmed.
Medium Rare – 131°F or 55°C with a reddish-pink center
Medium – At 145°F or 63 °C, the middle of the steak is fully pink and hot with a grayish brown crust.
Medium Well – Slightly pink in the center, the core temperature is usually at 154°F or 68°C.
Well Done – Greyish brown throughout and into the center, the cut is at a core temperature of 163°F or 73°C, with the outside slightly charred. Never cook bison to this temperature!
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