Bison Striploin Steak

Canadian grass-fed bison is leaner than beef and cooks 20% faster. Target 130°F internal and rest generously before serving to lock in the juices.

Sear over high heat 3 minutes per side for medium-rare at 130°F internal. Rest 8 minutes. Season simply — salt and pepper only.

Refrigerate bison and use within 2–3 days of purchase. Freeze vacuum-sealed for up to 12 months. Bison quality holds remarkably well frozen.