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Bison Filet - How To Fix?
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Super lean, so don't overcook it. I'd reverse sear to ~10-15 under your doneness target, let it rest and drift up to whatever it gets to, then quick sear. Think a lean cut of grassfed beef in terms of how to handle it.
Seasoning - dry brine, season as you like your steaks, see above.Last edited by rickgregory; April 8, 2021, 03:24 PM.
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What's a good doneness target, is it similar to steak? I like my steak medium rare, between 130-135
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I'd think medium rare would be fine. I'd shoot for 130 simply because you can always toss it back on and add a few degrees if you need to and even having rested, a sear will cause some upward drift so if you pull at 130F it might drift up to 133 or whatever just from carryover heat.
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Treat it like filet mignon. If you like that at 135 then bison should be ok there but it even leaner. As mentioned above pull it AT LEAST 5 degrees before your target temp as if this gets overcooked (which will happen fast) you will be eating cardboard. Personally i would sous vide at maybe 125-127 and then hard sear it.
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Sous Vide to 120-125. Let rest for a quite a while or drop in an ice bath a for a few min. Then hard sear.
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Never cooked it but on a recent episode of the show "Chopped" one of the ingredients was bison, and the judges were saying that it should be cooked almost rare to keep it from drying out
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