Dr Oz: Cooking With Bison Meat
According to Conor Geary, a chef from Ted’s Montana Grill, “bang for your buck” comes down to two key elements: variety in the kitchen and the health benefits. You can find ground bison as well as rib-eye, filet, or strip steak bison. The rib-eye is the king of the steaks while the ground bison is the most versatile.
When cooking bison, you’re best to stick with a flat-top grill surface to avoid dropping juices into a charcoal grill. A cast-iron skillet is a great way to go. When cooking bison, cook it for about six minutes for every inch of steak, about a third less overall time than beef. When cooking a steak, Geary believes you don’t want to cook it past medium if you want optimal flavor.
Dr Oz welcomed carnivore connoisseurs, host of The Meat Show, Nick Solares, and food writer and restaurant-owner Carolina Santos-Neves. They each tried the bison meat and agreed it was certainly delicious, tender, and full of flavor.