Red River Bison

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 under a whole...

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 are plenty. If...

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 taking a bison...