With Great Range Bison Since: July 2003
Favorite Great Range Product/Recipe:
Sous vide Great Range Bison Steak (Ribeye, Strip Steak, or Sirloin). Sous vide cooking enables you to cook the perfect steak with minimal effort. The steak will be cooked to your degree of doneness throughout the steak with a nice sear on both sides.
- Preheat water in a vessel with an immersion circulator (Anova, Joule, etc.) to the desired temperature (125°F Rare, 130°F Medium Rare, 136°F Medium).
- Place the steak (or steaks) to be cooked in an appropriately sized zip top freezer bag or vacuum bag. If cooking multiple steaks, be sure they are in a single layer in the bag, or use multiple bags. Add a small pad of butter to each side of the steak. Seal the steak in if using a vacuum bag.
- Once the water in the vessel is warmed to the appropriate cooking temperature, use the immersion method to remove any excess air from the zip top bag by leaving about 1” of the zip top open, immerse the steak and when the air has been expelled while submersing the steak, zip the top closed.
- Leave the steak in the water at temperature for 1 hour, up to 4 hours.
- Remove the bagged steak from the water. Remove the steak and pat dry with paper towels. Removing the excess liquid from the surface of the steak allows for a good sear. Season the steak with salt and pepper or whatever seasoning you desire. My favorite is Legault Salt by Big Lick Seasonings (http://www.biglickseasonings.com)
- Sear the steak for about 2 minutes per side, either in a pan with hot olive oil or on the grill. No need to rest the steak, eat and enjoy.
Fun fact: I still own my first vehicle, 1978 Jeep CJ5, purchased in 1992. I haven’t driven it since 2003 when I pulled the engine out of it.