The bison sirloin is in the same place on bison as it is on a beef cow. It sits high on the posterior between the round and strip loin. It is a very tasty and often overlooked cut of meat. I myself often forget about it. But after eating this sirloin, I am reminded of all the old sirloin cuts: pin-bone, flat-bone, and wedge-bone steaks. I wonder if I can find a butcher who still cuts them like that? Anyway, this bison sirloin is a pretty standard sirloin steak, and if you find someone who sells bison, you should be able to find it.
- 2 bison sirloin steaks
- Sea salt
- Black pepper
Grilled Bison Sirloin Steak: Seasoned with Sea Salt and Black Pepper, then Grilled Quickly and Buttered
- Pick up some bison sirloin steaks. Bison can be found more readily these days with the rise in popularity of bison farming. Check with farmers’ markets, co-ops, and high-end grocery stores. Or go online and see if you can find a bison ranch near you, or one that ships.
- Season the bison sirloin steaks. With a good cut of meat like this, I recommend seasoning it simply with sea salt and black pepper. If you really wanted to, you could hit it with a little fresh garlic or lemon juice, but it really doesn’t need it
- Grill the bison sirloins over high heat. Heat up the grill to high for a few minutes beforehand, and clean the grates really well. Then wipe them with a little vegetable oil just before you grill the steaks. Grill them for a couple minutes, then rotate them 45 degrees to make the diamond grill marks.
- Grill the other side and let them rest. Flip the steaks over after five minutes on the first side. Let them grill for a couple more minutes, and then check the internal temperature with a digital thermometer. Rare 120‒125 degrees F, medium rare 130‒140, medium 140‒150, medium well 150‒160. Once done, let them rest uncovered for ten minutes. Serve with a little butter if you think you can handle it.
Tips & Tricks
- Bison sirloins, like beef sirloins, are a good quality and flavorful cut of meat. Don’t cover up that flavor with marinades and excessive seasoning.
- Grill the steaks over high heat to get the outside nice and crispy before the inside gets overcooked. That contrast of crispy and tender is highly prized in a steak.
- Make sure you let the steaks rest for ten minutes before you eat them.
- The little knob of butter on top is there to make the steak sauce. When it melts and mixes with the meat juices, it makes a great sauce for dredging your bits of steak in.