Bison generally cooks about 30% faster than beef because it's so lean, so a general rule of thumb is to sear it quickly, pull it off early, and let it rest.

Prep: Thaw in the fridge and bring to room temp approximately 30 minutes before cooking. Pat dry for a better sear.

Bison Steaks: Grill or cast iron over high heat, about 3–4 minutes per side for medium-rare. Pull off heat at 125-130°F for medium-rare. Rest for 5 minutes before slicing against the grain.

Ground Bison: Follow the same guidelines as any other ground meat and brown the meat all the way through before moving on to the next step in your recipe. 

Bison Roasts & Racks: These vary by weight and preparation method so be sure to follow the specific steps in your recipe.

Pro tip: Always use a meat thermometer for a precise cook every time.