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!
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.
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.
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.
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
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.
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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