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Bison Filet - How To Fix?

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    Bison Filet - How To Fix?

    Hey y'all, somebody recently gave me some bison filet for my birthday. Zero experience with it, never fixed it before. I would like to cook it tomorrow on my Big Green Egg, any advice or recipes? Should I reverse sear it like a steak? All tips appreciated!
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    #2
    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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    • BradNorthGA
      BradNorthGA commented
      Editing a comment
      What's a good doneness target, is it similar to steak? I like my steak medium rare, between 130-135

    • rickgregory
      rickgregory commented
      Editing a comment
      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.

    • BradNorthGA
      BradNorthGA commented
      Editing a comment
      Thank you rickgregory

    #3
    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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      #4
      Love Bison meat. Great flavor. Cook rare to medium rare and you will do great.

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        #5
        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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        • BradNorthGA
          BradNorthGA commented
          Editing a comment
          I ain't got Sous Vide equipment unfortunately

        #6
        Bison's great stuff, always in th rotation, in my kitchen!

        I source mine from a ranch ~ 25 mikes from my home...

        (Occasionally, I'll buy ground Bison there to th local Sprout's, when it goes on sale...)
        Last edited by Mr. Bones; April 8, 2021, 05:51 PM.

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          #7
          Got some ground elk, ooops, wrong thread, never mind. Please ignore.

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            #8
            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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            • IowaGirl
              IowaGirl commented
              Editing a comment
              I'd go along with that advice for this cut -- the meat in the OP looks very lean. It might still be tender if cooked to a higher final temp, but it has a good chance of being overly dry. Maybe a pan sauce or board sauce would be a good thing too.

            #9
            Thanks to everyone's advice, these turned out great! I posted pics in the "Show Us What You're Cooking" thread if anyone wants to see the final product

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