CBG, how does bison compare pricewise to beef around you? The steaks I bought were 50-60% higher than what I would've paid for Angus beef in the grocery store.
Anyhow, here's how it went.
I salted them in the morning and let them sit in the fridge all day.
Because of the way they were cut I was able to cook them on 4 sides and not just 2.
Don't overcook! Don't overcook! If there was a common theme in the advice I received this was it, and I did my best to comply.
Ordinarily I wouldn't slice a steak up before serving but the red color was just so awesome I had to. Mrs. Chicken boiled up a pot of noodles and we had a nice Monday night supper.
I have to say that the flavor was very impressive, like high-quality beef, and not at all gamy. Then again, I don't know if the farm pastures the bison and then finishes them on grain to create the flavor that most Americans seem to prefer.