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Try these tips and recipes for grassfed beef and bison. Carolina Bison provides steak grilling guidelines and recipes for Green Pepper Steak and Peppered Buffalo Patties. Farm House Beef provides a recipe for simple Baked Meatballs and elegant Prime Rib.
Grilled Bison SteakRub your favorite 6 0z. cut of bison steak with a combination of a little garlic salt, cooking oil, and lemon pepper. Grill steaks 4-6 inches above medium hot coals (325 degrees) for the following times, depending on thickness:
1" thick
Rare: 6-8 minutes, Medium: 8-10 minutes
1.5" thick
Rare 8-10 minutes, Medium 10-12 minutes
2" thick
Rare: 10-12 minutes, Medium: 14-18 mintues
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Steaks recommended for grilling and barbequing include Rib Eye, T-Bones, and New York Strips. Lesser quality bison steaks are not recommended for grilling unless they have been marinated.
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Using a fork to turn steaks tends to puncture the meat, so use tongs for turning and keep the juices in the steak.
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Bison steaks taste best when grilled rare to medium (still pink in the center). Avoid overcooking.
Green Pepper Steak1 pound buffalo roast or round steak
¼ cup soy sauce
1 clove garlic
½ teaspoon ground ginger
¼ cup salad oil
1 cup red or green peppers, cut into pieces
2 stalks celery, thinly sliced
1 cup water
2 tomatoes cut in wedges
Cut meat into thin strips.
Combine soy sauce, garlic, and ginger and add to the meat. Toss and set aside.
Heat oil in a large frying pan or wok.
Add meat and toss over high heat until browned.
Add water and vegetables and toss until tender-crisp—about 10 minutes.
Add tomatoes and heat just through.
Serve over rice or noodles.
Peppered Buffalo Patties1 pound ground bison
3-4 tablespoons whole black peppercorns, crushed
1 tablespoon honey
1 tablespoon hot water
Divide buffalo meat into four equal portions and shape each into a one inch thick patty. Set on waxed paper.
Put crushed pepper on paper alongside meat, and pat each patty on all sides in pepper until the pepper is used up.
Set patties well apart on a rack in a broiler pan, about 12 x 14 inch size.
Mix honey with hot water. Drizzle some of the liquid over the tops and sides of patties.
Broil meat about five inches from the heat until lightly browned, four-six minutes.
Turn with a wide spatula and drizzle top and sides of patties with honey liquid. Pour the remaining honey liquid over meat and serve.
Contact Carolina Bison for a booklet containing the recipe for Blackeye Pea Relish, perfect for topping the patties.
The booklet also includes recipes for Ginger Glazed Bison Meat Balls, Buffalo Stuffed Peppers, Buffalo Burritos, Bison Lasagna, Bison Jerky, and more.
Tips about Grassfed Beef
- Cook grassfed meats slowly.
- Do not overcook.
- Sear steaks on each side, then lower the heat to finish cooking.
- Marinate.
Baked Meatballs
1 pound ground beef
1/2 teaspoon pepper
1/2 teaspoon salt
1 teaspoon seasoning such as cayenne pepper, oregano, or your favorite mix
2 medium garlic cloves, minced
¼ cup egg white
Preheat oven to 350 degrees.
Place the ground beef in a large bowl and mix all the dry ingredients and garlic into the ground beef.
Place the egg white mixture in a small bowl. Dampen your hands with the egg white mixture.
Using your hands, form the meat into balls. This helps form the meat balls and make them hold their shape.
Place the formed meat balls on a foil lined baking pan 1/2 inch apart.
Bake for 15 minutes.
Prime Rib with HerbsFor the roast
7 or 8 pound prime rib roast, trimmed
2 bay leaves1 tablespoon black pepper
1 tablespoon salt
3 cloves garlic
1 teaspoon chopped thyme
1 teaspoon chopped rosemary
1 tablespoon olive oil
For the jus
2 cups beef broth
1 sprig rosemary
1 sprig thyme
1 clove minced garlic
Break bay leaves into fine pieces. Pound bay, pepper, salt, garlic, thyme, and rosemary, into a smooth paste with a mortar and pestle.
Stir in oil. Rub paste all over roast.
Set a rack in a roasting pan, and place the roast on the rack. Marinate, covered and chilled, for eight to 24 hours.
Remove roast from refrigerator and let stand at room temperature 1 hour prior to cooking. Preheat oven to 450˚F.
Roast beef in middle of oven 20 minutes.
Reduce temperature to 350˚F and roast beef until a thermometer inserted into center of meat registers 120˚F, about 1 1/2 to 1 3/4 hours more.
Transfer beef to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook, reaching about 130˚F for medium-rare.)
To make the jus, skim fat from pan juices.
Add beef broth to the pan along with rosemary, thyme, and garlic.
Deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits.
Transfer to a small saucepan and add any juices that have collected on platter. Gently simmer 10 minutes.
Skim fat and season jus with salt and pepper.
Cut slices from roast and serve with jus.
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