Bison Steak Medallions – 3 Ways
Bison steak is incredibly lean, and our bison steak medallions are a particularly lean cut – making it a sought-after cut of steak, while also being trickier to cook just right. Bison is known to cook faster than traditional steak due to its lower fat content. One of the most popular cuts of bison steak, bison medallions are versatile and can be cooked in a variety of methods; all leading to one delicious steak.
Cooking bison doesn’t have to be complicated! These recipes will cover how to cook bison steak medallions at every level of home chef know-how – from a quick stove-top sear for beginners to a long sous-vide and reverse sear technique.
Bison Medallions for Beginners
Ingredients
- 2 Great Range Bison Steak Medallions
- 2 teaspoons coarse salt
- 2 teaspoons fresh cracked pepper
- 2 tablespoons ghee, butter, or olive oil
Instructions
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Heat oil in a large skillet over high heat. While the oil heats up, season the bison steak medallions generously with salt and pepper on the top, bottom and sides.
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Sear the bison medallions on both sides until browned. 2-3 minutes per side for rare; 4-5 minutes per side for medium; 6-8minutes per side for well.
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Rest the steaks for 10-15 minutes prior to serving to lock in the juices. Serve and enjoy!
Bison Medallions - Intermediate Method
Ingredients
- 2 Great Range Bison Steak Medallions
- 2 teaspoons coarse salt
- 2 teaspoons fresh cracked pepper
- 2 tablespoons ghee, butter, or olive oil
Instructions
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Bring the bison steak medallions to room temperature prior to cooking, over about an hour. Season generously on the top, bottom, and sides with salt and pepper.
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Preheat the oven broiler to high heat or preheat the oven to the highest setting while prepping the rest of the ingredients.
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Heat oil in a cast iron skillet over high heat.While the oil heats up, season the bison steak medallions generously on the top, bottom and sides.
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Flash sear the steaks for 2-3 minutes per side. Transfer the seared steaks to the preheated oven. Cook according to doneness preference: 1-2 minutes for rare; 3-4 minutes for medium; 5-8 minutes for well.
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Remove from the hot skillet and rest for at least 10-15 minutes prior to serving. Enjoy!
Bison Medallions - Advanced Method
Ingredients
- 2 Great Range Bison Steak Medallions
- 2 teaspoons coarse salt
- 2 teaspoons fresh cracked black pepper
- 2 tablespoons ghee, butter, or olive oil
Instructions
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Prep a water bath with an immersion circulator. Heat to 120°F for rare; 130°F for medium; 140°F for well.
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Season the bison steak medallions generously with salt and pepper on the top, bottom and sides. Place the steaks into a vacuum baggie and seal them.
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Transfer the bagged steaks to the water bath. Sous vide for at least one hour – longer for a more tender steak, up to eight hours.
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After the water bath, remove the steaks from the baggies and pat dry gently with a paper towel. Allow to air dry for 10-15 minutes.
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Meanwhile, heat a cast iron skillet to high heat. Add the oil then flash sear the steaks in the hot oil for 60-90 seconds per side – just long enough to create a brown, crust-like sear on the steaks.
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Remove the steaks from the hot pan and rest for 10-15 minutes prior to serving. Enjoy!
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