Wednesday, December 24, 2008

Seared and tender and m-mmm, so good!

I wish to inform the world that I successfully made an awesome bison filet on the stovetop the other day.

Following the advice of the people who had raised my steak from a calf, I covered the pan and went with less heat and longer time than I normally would have, and was still rewarded with a marvelous, tender, rare/medium-rare steak.


Anonymous said...


In other news I just had deer tenderloin with my eggs. And I almost cooked it!

Rob K said...

I stopped at their farm once on the way home from bird hunting and bought a roast. I couldn't go home empty handed you know. Good stuff.

In other news, I had deer sausage for breakfast. I'd rather have had what Og had.

atlharp said...

".....I covered the pan and went with less heat and longer time than I normally would have...."

Typically this makes for better cooking in general. Too many people cook on temperatures that are too hot on a stove. Lower temps along with better cook wear (A Lodge Cast Iron Skillet)make for better food period.

Buffboy said...

Yup, that's the way to do it, Tam, spread the knowledge. You might think that by my handle I would know a little something about bison. I have very little bison in the freezer right now. There's no room because my wife and I did quite well deer hunting so I only envy you a little bit. Enjoy.

You'll find that if you cook venison using the same methods you will have similar results. I don't know why cattle meat marbles when none of the wild bovines do but you sure do see a lot of people cooking wild game like beef. It's a shame that they are missing out on how good it can be.

Crucis said...

O used a charcoal grill for forty years. I had a cast aluminum grill from Sears that work very well until the steel bottom rusted out. Being modern times I replaced the charcoal grill with a gas one.

The bloomin' thing cooked too hot and I couldn't turn it down enough without the fire going out. That is why I dumped my gas grill. Let my daughter have it just for picking it up.

I replaced it with a very nice charcoal grill that can also be used as a smoker. I use just a bit of charcoal on one side of the grill. Sear the steaks over the coals, then move to the other side for slow cooking.

Always comes out near perfect.

Anonymous said...

"Typically [lower temperatures] makes for better cooking in general"

For bison and venison, yeah. In my experience, it's very much the opposite for moo-moos. Turn it up to 11. Best ribeye I ever had was cooked on a cast iron skillet so hot I had to use welding gloves to touch it. Cook time? Less than 3 minutes. Of course, it took a while to heat the oven and skillet to 500 degrees. :D

Anonymous said...

Easiest way to cook a steak on top of the stove is to pan-sear the meat in a pan that you cooked onions and (a little) garlic in. Pull the meat out, wrap it in foil with the juices and other stuff from the pan and a couple pats of (real) butter if you are Southern. Stick the foil package in the oven at around 250* or so for about 15 minutes. Meat steams itself in its own juice.

'Course if you aren't sure about how tender the meat is, start off by pricking it, laying some Worchester sauce on one side and some soy sauce on the other, and then let it sit for a few minutes.