Bison picahana cast iron steaks recipe is a tasty meal that I recently had the pleasure of cooking outdoors. I’m excited to share my results with you. Cooking this dish in the outdoors added an extra layer of challenge to the process. I decided to use my cast iron skillet on a camping trip to cook the Bison picahana cast iron steaks recipe over an open flame.
As I arrived at the campsite, I realized that the wind was stronger than expected, making it difficult to maintain a consistent flame. I was determined to cook the Bison picahana cast iron steaks recipe to just right. I adjusted the cooking grate to a lower position, which helped to block some of the wind and allowed me to have a steady medium-high heat. The cast iron skillet heated up quickly, and I added a small amount of oil to prevent the steaks from sticking.
The next challenge I faced was cooking the steaks to the right temperature. Since I didn’t have access to a thermometer, I relied on my experience and the old-fashioned method of pressing the steak to check its doneness. After a few minutes per side, the Bison picahana cast iron steaks recipe was cooked to a perfect medium-rare.
Cooking the Bison picahana cast iron steaks recipe outdoors required some creativity and resourcefulness, but the end result was well worth the effort. The cast iron skillet retained heat beautifully, allowing me to achieve a nice crust on the steaks. As we sat around the campfire, devouring the delicious Bison picahana cast iron steaks recipe, I realized that cooking outdoors adds a unique element to the dining experience.
I appreciated the ease of use of my cast iron skillet, which made cooking the Bison picahana cast iron steaks recipe a breeze. The skillet’s heat retention and distribution allowed me to cook the steaks evenly, even in less-than-ideal conditions. As I reflect on my outdoor cooking adventure, I’m reminded that the Bison picahana cast iron steaks recipe is a dish that’s easy to prepare and enjoy, whether you’re in the comfort of your own kitchen or in the great outdoors.
Cooking Instructions For the Bison Picahana Cast Iron Steaks Recipe
- The first step of making the Bison picahana cast iron steaks recipe is to start your fire or charcoals. You will using them for the Bison picahana cast iron steaks recipe, so you will want to make sure you have plenty on hand.
- If using embers, get a large fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.
- If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve.
- Add a flat fire great on top of the embers for cooking
- Chimichurri
- To make the chimichurri, put the garlic, onion, parsley, oregano, salt, black pepper, and red pepper in a big bowl or jar. Combined the vinegar and oil well. Cover and store for a few days. Use before the herbs turn brown.
- Steaks
- Clean steak by trimming off any remaining “silver skin”, leave the fat cap intact. Slice steak into 1-inch thick steaks with the grain. Discard the ends and keep the thick pieces (4-6 pieces) then season them with sea salt.
- Toss chopped vegetables with olive oil to coat and season with sea salt to taste.
- Move to a cast-iron skillet on the grate over your campfire, add the vegetables and steaks. Cook the steaks for approx. 9-12 mins., flipping halfway, for medium-doneness or to your liking.
- Cook the vegetables for the same amount of time or a little longer until golden brown on the exterior and soft on the interior.
- Allow the meat to rest for 5 minutes before slicing thin, serving alongside vegetables, and drizzling with chimichurri.
Ingredients
Steak and Veggies
bison steaks
zucchini
squash
bell peppers
extra virgin olive oil
sea salt
Chimichurri
onion
parsley leaves
oregano,
garlic
salt,
black pepper
red pepper,
olive oil,
vinegar
5 Reasons I Love the Bison Picahana Cast Iron Steaks Recipe
1. It is delicious
If you like meat, you will like Bison. People describe Bison meat as tasting comparable to beef but richer and somewhat sweeter. However, because bison is so thin, it is crucial not to overcook it. Bison should not be cooked beyond medium. Of course, if you use ground Bison, this isn’t an issue.
Some people are afraid that Bison will have a gamey flavor comparable to venison; however, I have never found this to be the case. Bison, in my opinion, tastes better than any meat I’ve ever tasted. Bison meat is denser, richer in flavor, and more satisfying than beef, in my opinion.
2. Lean Protein
Food guidelines advocate bison as a lean protein alongside skinless chicken breast and other wild game meats, and for good reason. 100g of lean bison contains just 2.42g of fat, compared to 8.09g in lean beef and 9.66g in lean pig. The same 100g of bison contains just 82mg of cholesterol, compared to 86mg in the same quantity of lean beef, pig, and chicken. If you want to keep things lean and clean, Bison is an excellent choice. Figures sourced from the Canadian Bison Association website.
3. Lot’s of the Good Stuff Inside
In addition to being lean as well as low in cholesterol, bison is high in iron (3.42mg per 100g lean meat compared to 2.99mg in beef, 1.1mg in pork, 0.6mg in chicken, and.34mg in salmon), vitamin B12, B6, Niacin, and Zinc. Bison’s high iron content makes it an ideal choice for both men and women who suffer from anemia. In 2018, Thehealthy.com (part of Reader’s Digest) identified bison as one of the 13 Superfoods Every Healthy Woman Needs in Her Diet because women are more susceptible to anemia, and bison delivers a high iron, low-fat choice to help address this issue.
Bison are raised without growth stimulants or hormones and are not regularly fed antibiotics.
4. It’s Sustainable
Bison are raised sustainably, contributing to the land’s development and biodiversity rather than depleting it. Because practically all of a bison’s nutritional demands can be supplied by *feeding on native perennial plants that grow natively in Canada, there is no need to overfertilize the soil. These grassland ecosystems would often be exploited for monoculture cultivation, such as grain or soybeans. Some monoculture farms have even been turned into more biodiverse bison grazing areas.
Raising a bison cow and her young requires between four and sixteen hectares of grazing space. However, bison live on, consume, and fertilize these enormous grasslands. Compare this to other commercial farming approaches that confine animals to limited quarters and raise their feed on monoculture farms. To be sustainable, these monoculture agricultural processes require a lot of acreage and artificial fertilizers. Of course, the feed must be moved from the farm to the animals.
5. You Already Know What To Do With It
One might be telling yourself, “This seems wonderful, but what do I do with it?” That is an excellent question. But here’s the thing: You are already aware of what to do with it. Let me ask you something: Have you ever cooked beef? If you said yes, you have your answer. You may make the same dishes you’ve always used; just substitute Bison for the protein. It is that easy.
Bison, The Meat of The Future.
Nutritional Facts for Meat Groups
I’ve been cooking with bison for more than a decade, at private dinners, and at home, and I’ve always liked it. An observation that has impressed me over the years is that bison ought to be more widely recognized than it is, and I believe it is about to be. I believe that as consumers seek for more sustainable meals and leaner meats, bison will gain appeal. There is a growing trend, and for good cause, of eating higher quality meat in lesser quantities. Bison, with its high caloric density and unquestionable quality, is the ideal protein for this future dietary standard.
If you’ve ever spotted Bison at the grocery store, thought about it, but then passed it up because you didn’t know what to do with it or how it would taste, I hope this has given you a reason to reconsider. I hope you try it because I am convinced that you will be pleased with the results.
Grass-fed, regenerative bison meat is superior in flavor, protein content, and nutritional density. Bison is a lean, soft, naturally tasty meat with a deeper taste profile and darker color than beef. Bison meat, unlike that of other exotic species, lacks a “gamey” or wild flavor and is typically thought to be sweeter. Bison meat is interchangeable in almost any red meat dish.
Bison steaks cook around 1/3 faster than beef steaks due to their thinner nature. Bison steaks are best cooked medium-rare (135°F)/medium (145°F) to keep the meat’s moisture and taste – this means taking the meat off the fire when it is approximately 5 to 10 degrees below your ideal temperature to account for the rise in temperature while it rests.
Bison Cooking Guidelines
Chart Showing Various Cuts of Bison
Steaks (Grill, Broil, or Pan-Broil)
Use steak ¾ to 1 inch thick
Place in lightly oiled skillet and use medium heat on stove top
Place bison on BBQ or 6 inches from the heat source in broiler
Cook 4 – 5 minutes per side
To increase tenderness, marinate sirloin tip and inside round steaks for 8- 24 hours
Roasts (Sirloin Tip, Inside Round)
Sear roast in oven at 500°F (260°C) or on stove in a hot pan
Season roast, add ¼ cup (50 mL) of liquid (water or red wine)
Roast at 325°F (165°C) in covered pan or place in slow cooker
Cook roast to medium rare 145°F (63°C)
Roasts (Rib, Loin and Tenderloin)
Use uncovered pan with rack
Season as desired to taste
Cook at 275°F (135°C)
Do not cook past medium 155°F (68°C)
Burger
Cook ground meats to 160°F (70°C) internal temperature
Make sure all patties sit flat on grill for entire cooking time.
Cooking equipment should maintain temperature of 375°F (190°C) even when loading continuously with frozen patties
Ground bison should always be cooked until no pink remains
Natural versus Organic—Bison Meat is Meat Raised Naturally
The term ‘natural’ does not mean the same as certified organic. Under Canadian labelling guidelines, a ‘natural’ or ‘naturally raised’ label claim is allowed only if animals were raised with minimal human intervention, such as bison. While we can’t claim our bison meat as certified organic, we can say that our products are about as natural and unprocessed as you can get.
Bison Meat Benefits
Bison meat is one healthy protein, but don’t just take our word for it. The U.S. and Canada’s food guides recommends bison meat as a ‘heart healthy lean protein’ for anyone, and many nutritional experts tout bison as ‘a step above beef when it comes to sustainability, heart health and even taste.’ Nutrient-dense bison meat is healthy because it’s:
Bison is lean meat with a similar texture, flavor, and appearance to beef, but its impressive nutrient profile uniquely supports an active lifestyle. With no carbs, only 2.1g of fat, and a whopping 24 grams of high-quality protein per serving, the health benefits of bison meat are extensive.
Promotes Muscle Recovery
The main appeal of bison is its high quality protein content. . Protein is essential for helping your muscles recover from a tough workout. With the high-quality protein that bison contains, your body can use it for muscle synthesis and utilize the naturally-occurring vitamins and minerals to support overall health.
Supports Bone Strength
Protein has been shown to have a positive association with bone strength, especially within the senior demographic. With bison possessing a very pure and high-quality source of protein, regularly consuming this lean meat can help improve muscle mass and bone strength, keeping individuals—particularly seniors—active and independent.
Great Source of Zinc
Just a 4-ounce bison patty can provide over 3 milligrams of zinc—an essential mineral for your immune system, metabolism, and healing wounds. Zinc from meat sources, such as bison, is more bioavailable than from vegetarian sources, which means that bison provides a form of zinc that’s easy for your body to absorb and utilize in the body.
Preventative Against Anemia
Anemia is associated with low intake or poor absorption of vitamin B12. Since bison is a good source of iron and vitamin B12, consuming it can help you avoid becoming anemic and experiencing symptoms of anemia such as fatigue, dizziness, paleness, and a rapid heart rate.
FAQ For the Bison Picahana Cast Iron Steaks Recipe
Q: What ingredients are needed for the Bison picanha cast iron steaks recipe?
A: For the Bison picanha cast iron steaks recipe, you will need bison picanha steaks, salt, pepper, garlic powder, olive oil, and optional herbs like rosemary or thyme for added flavor.
Q: How do I properly cook the Bison picanha cast iron steaks recipe in a cast iron skillet?
A: To cook the Bison picanha cast iron steaks recipe, preheat the cast iron skillet over medium-high heat, add olive oil, and sear the steaks for about 3-4 minutes per side until they reach your desired doneness. Let the steaks rest for a few minutes before serving.
Q: Can I use a different cut of bison for the Bison picanha cast iron steaks recipe?
A: Yes, you can use other cuts of bison such as ribeye or sirloin for the Bison picanha cast iron steaks recipe. However, picanha is particularly known for its tenderness and flavor, making it a preferred choice.
Q: What side dishes complement the Bison picanha cast iron steaks recipe?
A: Side dishes that pair well with the Bison picanha cast iron steaks recipe include roasted potatoes, grilled vegetables, a fresh green salad, or creamy mashed potatoes. These sides enhance the rich and savory taste of the steaks.
Q: Is the Bison picanha cast iron steaks recipe suitable for outdoor cooking on a campfire or grill?
A: Yes, the Bison picanha cast iron steaks recipe is suitable for outdoor cooking on a campfire or grill. You can follow the same instructions for seasoning and cook the steaks over direct heat on a grill or in a cast iron skillet over a campfire for a delicious smoky flavor.
Other Bison Recipes to Try
Dutch Oven Rosemary Garlic Bison Pot Roast
Cast Iron Skillet Filipino Bison Picadillo Recipe
Bison Sirloin Steak n Ginger Sauce Recipe
Bison Flank Steak n Chipotle Honey Recipe
Bison Picahana Cast Iron Steaks Recipe
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- Foil Paper Non Stick
Ingredients
Steaks
- 4 bison steaks Picanha steaks 8 oz each
- 1 zucchini chopped
- 1 summer squash chopped
- 2 bell peppers chopped
- 1 Tbsp olive oil extra virgin
- sea salt Coarse
Chimichurri
- 1/2 onion cup minced yellow
- 1/2 cup parsley leaves chopped fresh flat-leaf
- 1 tbsp oregano fresh chopped
- 1 tsp garlic finely grated or minced
- 1-1/2 tsp salt kosher
- 1 tsp black pepper freshly ground
- 1/2 tsp red pepper flakes
- 1 cup olive oil extra-virgin
- 1/2 cup vinegar red wine type
Instructions
- The first step of making the Bison picahana cast iron steaks recipe is to start your fire or charcoals. You will using them for the Bison picahana cast iron steaks recipe, so you will want to make sure you have plenty on hand.
- If using embers, get a large fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.
- If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve.
- Add a flat fire great on top of the embers for cooking
Chimichurri
- To make the chimichurri, put the garlic, onion, parsley, oregano, salt, black pepper, and red pepper in a big bowl or jar. Combined the vinegar and oil well. Cover and store for a few days. Use before the herbs turn brown.
Steaks
- Clean steak by trimming off any remaining “silver skin”, leave the fat cap intact. Slice steak into 1-inch thick steaks with the grain. Discard the ends and keep the thick pieces (4-6 pieces) then season them with sea salt.
- Toss chopped vegetables with olive oil to coat and season with sea salt to taste.
- Move to a cast-iron skillet on the grate over your campfire, add the vegetables and steaks. Cook the steaks for approx. 9-12 mins., flipping halfway, for medium-doneness or to your liking.
- Cook the vegetables for the same amount of time or a little longer until golden brown on the exterior and soft on the interior.
1 comment
Best cut of meat I have ever tasted.
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