Mar 25, 20212 min read

Smoked Bison | Bison Steak Recipe | Bison Steak

Bison Steak Recipe. Smoked Bison. Bison Steak — Smoked Bison

Smoked Bison is my new obsession. That rich sweet clean mouthful of striploin is a meat lover's dream. With this Bison steak recipe, I wanted to enjoy all of its greatness with only simple sea salt and pepper seasoning. This Bison Steak Recipe isn't fancy but feels so luxurious after you've eaten it.

Noble Premium Bison is purely Canadian ranched raised on natural grasslands. This trending premium cut is lean, delicious, and SO fun to grill. Rich in colour, so it's a foodies dream to capture. Show us how you #EatBetterEatBison You can pick up this cut of bison steak along with others at your local Sobeys locations.

WHAT YOU'LL NEED

Pellet Smoker - I used my Louisiana Grills Black Label 1200

Cast Iron Skillet - (If your pellet smoker does not have a sear plate)

Pellets - I used Pitmasters Choice Premium Pellets - Gourmet Blend

Smoked Bison. Bison Steak. Bison Steak Recipe — Black Label Recipes

Smoked Bison — "SCALEANDTAILOR10" for 10% off

THE GOODS

Bison Striploin (Found at your local Sobeys)

Sea Salt & Pepper

DIRECTIONS

Preheat your pellet smoker to 225 degrees. Remove from fridge (cold bison takes on smoke well so you do not need to bring it room temperature) pat dry with a paper towel, and generously salt and pepper on both sides. Throw your bison strip loin on your preheated grill and give it a nice smoke bath for approximately 20-30 minutes. Bison cooks faster than beef since it is leaner, so ensure it does not exceed an internal temperature of 115 before we do a reverse sear method. This is where you smoke and then sear for this bison steak recipe.

My goal is to smoke this bison steak to medium-rare, with a final internal temperature of approximately 135 degrees (medium-rare). My Louisiana Grills Black Label 1200 has a sear plate where I can sear both sides on an open flame. If you do not have access to this, heat up your cast iron skillet on your stovetop at high heat with butter. Once your smoked bison has an internal temperature of 115, either open up the sear plate or sear on your cast iron for that final charred look and taste. Slice and enjoy at a 135 degrees internal temperature or your desire.