Tiny New York Kitchen: Grilled Bison Steaks

By Victoria Hart Glavin of Tiny New York Kitchen

Bison is a naturally flavorful, lean, and tender meat that can be prepared much the same as beef. Overcooking is a no-no, but make sure it reaches a medium doneness.


4 Boneless Bison Top Loin Steaks (1 Inch Thick)

1 Tablespoon Freshly Ground Pepper

1 Teaspoon Kosher Salt

Trim fat from steaks. Sprinkle steaks with pepper and kosher salt. Rub in with your fingers.

For a charcoal grill, preheat grill and grill steaks on the rack of an uncovered grill directly over medium coals until steaks reach desired doneness, turning once halfway through grilling. For steaks, allow 14 to 18 minutes for medium rare (145 degrees) or 18 to 22 minutes for medium (160 degrees).

For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover and grill as above.

Remove from grill and let rest on carving board for 10 minutes. Slice and transfer to serving plate. Serves 4

Prep Time: 5 Minutes
Cook Time: 15 Minutes
Total Time: 20 Minutes

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”