BISON SIRLOIN STEAK

Premium bison sirloin steak, cut from the sirloin section into individual steaks. Please cut approximately 1–1¼ inches (2.5–3 cm) thick, with a clean, even shape for consistent cooking. Trim excess exterior fat and silver skin while leaving enough natural fat to maintain flavour and moisture.

Bison sirloin is a lean, naturally flavourful cut with a rich, slightly sweet beef-like taste. Because bison is leaner than beef, it is best cooked quickly and carefully to avoid drying it out. Allow the steaks to come to room temperature before cooking and avoid overcooking.

Cooking ideas:

• Pan-seared: Season simply with salt, pepper, and garlic. Sear in a very hot cast-iron pan, then finish with butter, garlic, and fresh herbs.
• Grilled: Brush lightly with oil, season well, and grill over high heat for a nicely browned exterior while keeping the centre tender.
• Reverse-seared: Slowly bring the steak up to temperature in the oven, then finish with a very hot pan or grill for a crisp, browned crust.
• Steak with herb butter: Top with compound butter made from butter, garlic, rosemary, thyme, and black pepper.
• Mushroom sauce: Serve with sautéed mushrooms, onions, and a light red-wine or peppercorn sauce.
• Bison steak salad: Slice the cooked steak thinly and serve over greens with roasted vegetables and a mustard or balsamic dressing.

Cooking recommendation: Aim for medium-rare to medium for the best texture and flavour. Use a meat thermometer rather than relying solely on cooking time, and allow the steak to rest for several minutes before slicing.