Lone Star Bison: Grill the Perfect Texas-Style Steak

Grilling a bison steak Texas BBQ style combines the rich flavors of lean, grass-fed meat with the bold techniques of Lone Star State barbecue. Bison offers a healthier alternative to beef, with less fat and more protein, while still delivering a satisfying, meaty taste.

The key to a perfect bison steak lies in quick, high-heat cooking to seal in juices and prevent overcooking. A ceramic grill like the Big Green Egg provides consistent heat for even grilling without drying out the meat. Preheat the grill to high, around 650°F, before placing the seasoned steak on the grates.

For a true Texas touch, use a simple rub of salt, black pepper, and garlic powder. Grill the bison steak for 4-5 minutes per side for medium-rare, adjusting time based on thickness. Let the steak rest for 5-10 minutes before slicing to allow juices to redistribute, ensuring a tender and flavorful result.

Understanding Bison Meat

Bison steak is a flavorful and nutritious alternative to traditional beef. This lean meat offers a rich, slightly sweet taste that many find appealing.

Bison meat contains higher protein content compared to beef, making it an excellent choice for those seeking to increase their protein intake. It’s also considerably leaner, with less fat marbling throughout the muscle tissue.

The health benefits of bison are noteworthy. As a lean meat, it’s lower in calories and saturated fat than beef, while still providing essential nutrients like iron and vitamin B12.

Key nutritional facts for bison meat:

  • Lower in calories than beef
  • Higher in protein
  • Less saturated fat
  • Rich in iron and B vitamins

When cooking bison steak, it’s important to remember its lean nature. The lack of fat means it cooks faster than beef and can quickly become dry if overcooked.

Bison’s unique flavor profile allows it to stand on its own with minimal seasoning. A simple rub of salt and pepper can be enough to enhance its natural taste.

For those looking to incorporate healthier options into their diet, bison meat offers a delicious way to enjoy a steak without compromising on flavor or nutrition.

Preparing the Bison Steak for Grilling

Proper preparation is crucial for grilling a delicious bison steak Texas BBQ style. This involves selecting the right cut, bringing the meat to room temperature, and seasoning it appropriately.

Selecting the Right Cut

When choosing bison steaks, opt for prime cuts like ribeye, sirloin, tenderloin, or New York strip. These cuts offer excellent flavor and tenderness. Ribeye steaks are particularly well-suited for Texas BBQ style grilling due to their marbling and rich taste.

Bison strip loin and filet mignon are also excellent choices for a leaner option. Look for steaks that are about 1 to 1.5 inches thick, as this allows for a perfect sear while maintaining a juicy interior.

When purchasing, select steaks with a deep red color and minimal fat around the edges. Avoid cuts with excessive gristle or discoloration.

Bringing Bison Steak to Room Temperature

Remove the bison steaks from the refrigerator 30-45 minutes before grilling. This step is crucial for even cooking.

Allowing the meat to reach room temperature ensures that it cooks more uniformly on the grill. Cold steaks can lead to uneven cooking, with an overcooked exterior and an undercooked center.

Place the steaks on a clean plate and cover loosely with plastic wrap while they come to room temperature. This prevents contamination while allowing air circulation.

Seasoning the Bison Steak

Bison meat has a rich, natural flavor that should be enhanced, not overpowered. Start by patting the steaks dry with paper towels to remove excess moisture.

Brush the steaks lightly with olive oil to help the seasonings adhere and prevent sticking to the grill. A simple blend of coarse black pepper and garlic salt can complement the meat’s flavor perfectly.

For a Texas BBQ style, consider using a beef rub or a custom seasoning blend. Combine ingredients like paprika, brown sugar, chili powder, and cumin for a smoky, slightly sweet flavor profile.

Apply the seasoning generously to both sides of the steak, gently pressing it into the meat. For added flavor, consider topping the steak with herb butter just before serving.

Setting Up Your Grill

Proper grill setup is crucial for achieving the perfect Texas-style bison steak. The right equipment and preparation will ensure even cooking and optimal flavor.

Choosing Between a Gas or Charcoal Grill

Gas grills offer convenience and precise temperature control. They heat up quickly and maintain consistent temperatures. This makes them ideal for beginners or those short on time.

Charcoal grills provide a more authentic BBQ experience. They impart a smoky flavor that complements bison’s rich taste. Lump charcoal burns hotter than briquettes, creating an excellent sear. However, charcoal requires more skill to manage temperatures.

For Texas-style bison steaks, a charcoal grill is often preferred. It allows for high-heat searing and the option to add wood chips for extra smokiness.

Preheating and Cleaning the Grill

Start by thoroughly cleaning the grill grates. Use a wire brush to remove any debris from previous cooking sessions. This prevents off-flavors and ensures proper heat transfer.

Preheat the grill to 400-500°F (204-260°C). For gas grills, set burners to high and close the lid. With charcoal, light the briquettes and wait until they’re covered in gray ash.

Once hot, brush the grates with vegetable oil. This creates a non-stick surface and helps develop attractive grill marks on the steak.

Controlling Flare-Ups

Flare-ups can char the exterior of the steak while leaving the interior undercooked. To prevent this, create a two-zone fire. On a gas grill, leave one burner off. For charcoal, pile coals on one side.

Keep a spray bottle of water handy to quickly douse any flames. Avoid using the grill’s lid to smother flare-ups, as this can create acrid smoke.

If flare-ups persist, move the steak to the cooler side of the grill. This indirect heat method allows for more controlled cooking without sacrificing flavor.

Grilling the Bison Steak

Grilling a bison steak requires precision and attention to detail. The key steps involve searing the meat, controlling temperature and timing, and using a meat thermometer to ensure desired doneness.

Achieving the Perfect Sear

Start by preheating the grill to high heat, around 450-500°F. Pat the bison steak dry with paper towels and season generously with coarse sea salt and freshly ground black pepper. Place the steak on the hottest part of the grill. Sear for 2-3 minutes on each side to develop a flavorful crust.

Avoid moving the steak during searing to allow proper caramelization. Use tongs instead of a fork to flip the steak, preventing juices from escaping.

Managing Cooking Temperature and Time

After searing, reduce the grill temperature to medium-high, around 375-400°F. Move the steak to a cooler part of the grill for indirect cooking. This method prevents overcooking the exterior while allowing the interior to reach desired doneness.

Cooking times vary based on thickness and desired doneness:

  • 1-inch thick steak: 3-4 minutes per side for medium-rare
  • 1.5-inch thick steak: 4-5 minutes per side for medium-rare

Remember, bison cooks faster than beef due to its lower fat content. Keep a close eye on the steak to avoid overcooking.

Checking for Doneness with a Meat Thermometer

A meat thermometer is essential for accurately determining the steak’s internal temperature. Insert the thermometer into the thickest part of the steak, avoiding bone or fat.

Target temperatures for bison steak:

  • Rare: 120-125°F
  • Medium-rare: 130-135°F
  • Medium: 140-145°F

Remove the steak from the grill when it’s 5°F below the target temperature. The internal temperature will continue to rise during resting. Let the steak rest for 5-10 minutes before slicing to allow juices to redistribute, ensuring a moist and flavorful result.

Enhancing Flavor and Aroma

A bison steak sizzling on a hot grill, smoke rising and the rich aroma of Texas BBQ seasoning filling the air

Elevating bison steaks from good to great involves thoughtful flavor enhancement techniques. Strategic use of wood smoke and finishing touches can transform the taste and aroma of grilled bison.

Using Woods and Smoke

Hickory chips are ideal for imparting a rich, smoky flavor to bison steaks. Soak the chips in water for 30 minutes before use. On a charcoal grill, sprinkle damp chips directly over hot coals. For gas grills, use a smoker box filled with chips.

Mesquite offers a bolder smoke profile, while fruit woods like apple or cherry provide a milder, sweeter note. Experiment with wood combinations to find your preferred flavor.

Smoking time affects intensity. For a subtle hint, add chips just before placing steaks on the grill. For deeper flavor, start smoking 10-15 minutes prior.

Applying Finishing Touches

Compound butter elevates grilled bison steaks with minimal effort. Mix softened butter with fresh herbs, garlic, or blue cheese. Place a pat on hot steaks just before serving.

Herb butter pairs exceptionally well. Combine butter with chopped rosemary, thyme, and parsley. Add a pinch of salt and lemon zest for brightness.

For a Texas BBQ twist, brush steaks with a thin layer of barbecue sauce in the last minute of grilling. This creates a flavorful glaze without overpowering the meat’s natural taste.

Consider serving grilled bison alongside smoked cauliflower for a complementary side dish. The vegetable’s mild flavor absorbs smoke beautifully, enhancing the overall BBQ experience.

Resting and Serving the Bison Steak

A bison steak sizzling on a hot grill with flames licking the meat, surrounded by a Texas BBQ style seasoning and some grilling utensils nearby

Proper resting and thoughtful serving are crucial final steps for a perfectly grilled bison steak. These techniques enhance flavor and presentation.

Allowing the Steak to Rest

After grilling, let the bison steak rest for 5-10 minutes. This allows juices to redistribute throughout the meat, ensuring a moist and flavorful bite. Place the steak on a clean cutting board or warm plate.

Cover loosely with foil to retain heat without trapping moisture. The internal temperature will continue to rise slightly during this time.

For a 1-inch thick steak, aim for 5 minutes of rest time. Thicker cuts may need up to 10 minutes. Avoid cutting into the steak too soon, as this can cause juices to escape.

Serving Suggestions and Accompaniments

Serve bison steak on warmed plates to maintain temperature. Slice against the grain for maximum tenderness, or present whole for a striking visual impact.

Popular Texas BBQ-style accompaniments include:

  • Baked sweet potatoes
  • Grilled tomatoes
  • Corn on the cob
  • Coleslaw
  • Baked beans

For a balanced plate, pair the lean bison with a mix of vegetables and starches. Grilled tomatoes offer a tangy contrast, while baked sweet potatoes provide a sweet, creamy element.

Consider serving with a pat of herb butter or a light sauce to complement the bison’s rich flavor without overpowering it.