Grilled Bison NY Strip Steaks Marinated in Red Wine
Bison NY strips marinated overnight in red wine, garlic and olive oil, then grilled hot for a steakhouse finish.
Bison is leaner than beef by a significant margin — most cuts run 2 to 3% fat where the equivalent beef cut runs 8 to 15%. That single fact governs everything else. Less fat means less insulation, faster cooking, and a much narrower window between perfect and overdone. A bison ribeye that goes from medium-rare to medium-well takes about 90 seconds.
The herds in your box are pasture-raised on open range across the Northern Plains — animals that move and graze the way bison have for thousands of years. The meat is denser, slightly sweeter, and more iron-forward than beef. Treat it with respect, pull it early, and it eats like the best steak you've had all year.
Recipes
Bison recipes
Frontier Bison Stew
A hearty stovetop stew that's quick to make and easily adapts to a slow cooker — perfect comfort food for cold days.
Bison Burger with Caramelized Onions
Lean and protein-packed, this juicy bison burger is finished with sweet caramelized onions and white cheddar.
Bison Meatballs
Healthy, flavorful Italian-seasoned meatballs — great as appetizers or with spaghetti and marinara.
Bison Meatloaf
Home-cooked comfort that can be prepped ahead for an easy weeknight meal.
“Cook bison to one temperature lower than you'd cook beef and pull it five minutes earlier. If you forget that, you'll think you don't like bison. You like bison.”
Shop direct
Premium Bison, shipped frozen
From trusted farms — sourced direct, hand-cut, and shipped overnight.
Shop Bison →Fundamentals
If you remember nothing else
Cook it less than you think
Aim for 125°F internal for steaks — true medium-rare with carryover. Past 135°F, bison goes from tender to chewy fast, and there's no fat to forgive you. Use a probe thermometer. This is not the protein to eyeball. Pull early, rest, and trust it.
Add fat from the outside
Bison doesn't bring much fat to the party, so bring some yourself. Sear in butter or rendered tallow, baste continuously, finish with a pat of compound butter. Ground bison wants an egg or some breadcrumbs in the burger mix to hold moisture. Lean meat plus added fat is the whole strategy.
Roasts want low and slow, not high and fast
A bison roast cooked the way you'd cook prime rib (high heat, then rest) overcooks the outer inch by the time the center is right. Reverse-sear instead: 250°F oven to 115°F internal, then a 2-minute hard sear in cast iron. The slow ramp keeps the meat evenly rare edge to edge.
Bold rubs, simple sides
Bison stands up to coffee, smoked paprika, juniper, garlic, black pepper — anything assertive. The meat itself is rich and slightly sweet, and a heavy rub reads as balance rather than disguise. Sides should be simple and let the meat lead.
