Recipe: Bison meat is much leaner than beef, that's why it requires shorter cooking times. It is also known for its darker red colour, due to the lack of marbling. The only bison cuts that are suitable for grilling are the striploin, tenderloin, and the Rib Eye. The lesser quality cuts can be grilled too, but only after marinating them in order to tenderize them.
Rub the bison steaks with the seasoning just before cooking, heat a fire grill and grill them for about 3 minutes per side, turning them once halfway on each side to cross the grill marks. The cooking time depends on the thickness of the steaks, the temperature of the grill and the desired doneness. I recommend cooking the bison steaks no more than medium.
