Bison Filet - How To Fix?

[BradNorthGA]

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!

[rickgregory]

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.

[BradNorthGA]

What's a good doneness target, is it similar to steak? I like my steak medium rare, between 130-135

[rickgregory]

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]

Thank you rickgregory

[grantgallagher]

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.

[DavidNorcross]

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

[Jfrosty27]

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.

[BradNorthGA]

I ain't got Sous Vide equipment unfortunately

[Mr. Bones]

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...)

[bbqLuv]

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

[Starsky]

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

[IowaGirl]

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.

[BradNorthGA]

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