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There are some steaks that reward a loud fire and a little showing off. Bison is not really one of them. That does not mean it is fussy. It means it is lean. And lean meat asks for a little more attention because it does not have much fat standing between "just right" and "well, that's a shame." Start With Less Heat Let the steak sit out long enough to lose the chill from the refrigerator. Salt it simply. Pepper is fine. A little oil is fine. You do not need to bury good meat

Summer has a way of making supper simpler. Fire up the grill, put something good on it, and let everybody stand around pretending they are not hungry yet. Bison burgers fit that season pretty well. But they do ask for a little attention. Bison is leaner than beef, which is one reason people like it. That also means it cooks faster and dries out faster if you treat it like a greasy diner burger. So don't Start Simple Use a light hand when you shape the patties. Salt and pepper

If you've cooked beef your whole life, most of what you know still applies. The real difference is fat. Bison is leaner than beef — that's part of why people seek it out — and lean meat cooks faster and dries out faster. So the one thing to keep in mind is to pull it sooner than you would beef. Steaks Get the pan or the grill hot, get a good sear, then go by temperature, not time. The National Bison Association puts medium-rare at 145°F and medium at 160°F, and recommends not

By May, the pasture has finally given up pretending it's still winter. It happens late here. Central Utah sits high, and at our elevation, green-up doesn't arrive when the calendar says spring. It arrives in May. Sometimes the first week, sometimes the third, depending on what April decides to do with itself. The red cliffs north of us hold their color year-round, and in May the ground below them finally has something to match. The bison notice before we do. A May herd moves

Bison is rich, clean, and direct. Whatever you put next to it should follow the same logic, hearty enough to hold up, simple enough not to compete. Here's what works. Vegetables Root vegetables are the natural pairing. Carrots, sweet potatoes, and beets are roasted at high heat until the edges caramelize. The sweetness plays against the meat's depth without fighting it. Asparagus or Brussels sprouts on the grill work for the same reason: a little char, some texture, nothing c

Bison has a flavor that beef doesn't, a little richer, a little cleaner, slightly sweeter. The worst thing you can do to it is bury it under a heavy sauce or an aggressive marinade. The best approach is to get out of the way. What Works Salt and pepper, applied generously, applied early. That's the foundation. From there: Garlic — fresh crushed or powder, either works Rosemary or thyme — both pair well, don't overdo it A little oil — olive or avocado for high-heat cooking;

Not all bison cuts are the same. Some are built for high heat and quick cooking. Others need time — low, slow, and patient. Knowing the difference saves you from turning a good roast into a dry disappointment. Here's a straightforward breakdown. Fast Cuts (Grill or Pan-Sear) These cuts are best cooked hot and fast. Medium-rare is your target. Don't overcook them. Ribeye — the most forgiving of the steaks. Good marbling for bison, meaning some room for error. Rich flavor. Abo

We hear it pretty regularly. Someone orders for the first time, cooks it like they'd cook a ribeye from the grocery store, and ends up with something dry and tough. Then they think bison just isn't for them. It is for them. They just cooked it too long. Bison is leaner than beef — about 25-30% less fat. That's the whole point. But less fat means less margin for error on the heat. A beef steak has fat running through it that keeps it moist, even if you push past medium. Bison