Buffalo strip steak - what to do?

Today I took a flyer on a buffalo strip steak that weighs just under a pound and is 1-1/4" to 1-1/2" thick. Any suggestions for grilling? I like my beef rare to medium-rare. Thanks!

Treat it exactly like a beef steak. That’s an awesome find Brad!
I take it you mean Bison meat. Bison is similar to beef and can be cooked to medium rare. It is a little leaner, so cook it quick and direct.

Thanks, Z! Yes, American bison meat...I seasoned it this morning with salt and pepper so it should be ready to go by dinner!

Bison is a regular meal at my place. I don't even bother marinating it - especially the strip and tenderloin.

Just sprinkle it with salt, pepper and EVOO, and grill it like a porterhouse.

Oh - and if you can ever get your hands on a bison tri-tip, it's even better (though a little bit tougher).

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.

Awesome... Love the looks of the way that turned out. Different too, which I also like.