R
rcbaughn
Guest
So I bought a bison ribeye and cooked it last night on my Performer. It was about 1 1/2 inches thick and looked great, but of course it was lean as all get out since it's bison. Cooked it to 125 then pulled it to a cool plate and went on with fixing side dishes to let it rest.
That said, it was good but not great. Just did heavy salt about four hours before I grilled it and ground some fresh black pepper before it hit the grill. It was kind of chewy but nothing bad, just not tender tender.
Is that what Bison is suppose to be like? It wasn't a WHOLE lot beefier than a fairly good dry-aged steak I'd say, and it was of really good quality bison supposedly. Whole Foods sold it to me and said that Bison was king in taste over beef. I have had ground bison before and it was just way too lean for my liking after I cooked it and I suspect this is a real killer maybe even when it's cooked med rare. Very little marbling for sure. 21.99 a pound for stuff that didn't cook up right at least for me.
Am I doing it wrong and mistaken here? I really wanted bison to be like a new found amazing thing for some reason. Just sounds cool to say bison over beef, even though it's price is a bit silly. Here's a picture of on of the steaks after it had been salted for three hours, then set out for an hour to hit room temp. All the salt moved into it, so it was well seasoned BTW. That's my 8" chef's knife behind it to show how dern thick is was too so should've been real hard to overcook (and it wasn't :biggrin1.
That said, it was good but not great. Just did heavy salt about four hours before I grilled it and ground some fresh black pepper before it hit the grill. It was kind of chewy but nothing bad, just not tender tender.
Is that what Bison is suppose to be like? It wasn't a WHOLE lot beefier than a fairly good dry-aged steak I'd say, and it was of really good quality bison supposedly. Whole Foods sold it to me and said that Bison was king in taste over beef. I have had ground bison before and it was just way too lean for my liking after I cooked it and I suspect this is a real killer maybe even when it's cooked med rare. Very little marbling for sure. 21.99 a pound for stuff that didn't cook up right at least for me.
Am I doing it wrong and mistaken here? I really wanted bison to be like a new found amazing thing for some reason. Just sounds cool to say bison over beef, even though it's price is a bit silly. Here's a picture of on of the steaks after it had been salted for three hours, then set out for an hour to hit room temp. All the salt moved into it, so it was well seasoned BTW. That's my 8" chef's knife behind it to show how dern thick is was too so should've been real hard to overcook (and it wasn't :biggrin1.