🥩 Grilled Bison Strip Steak with Killer Hogs TX Rub
/When it comes to grilling something a little different — yet incredibly flavorful — bison strip steak is a game-changer. Leaner than beef but packed with deep, rich flavor, it’s the kind of steak that rewards patience and precision. Paired with Killer Hogs TX Rub, you get a bold, Texas-style crust that perfectly complements bison’s natural sweetness.
The Story Behind the Recipe
The first time I grilled bison, I treated it like beef — big mistake. It cooked faster, lost moisture, and I learned that this meat demands a little finesse. After a few tries, I figured it out: lower temps, a careful sear, and a rest period long enough to let those lean juices settle back in.
Now, with a bit of Killer Hogs TX Rub and a charcoal setup dialed in just right, it’s one of my favorite cooks. It’s everything you love about steak, but with a richer, wilder edge.
Why You’ll Love This Recipe ❤️
🔥 Smoky & Bold: Charcoal flavor meets classic Texas-style seasoning.
🥩 Lean but Juicy: Bison has less fat but incredible tenderness when cooked right.
🌡️ Perfect Control: Medium-rare precision for maximum flavor.
💨 Quick Cook: Bison cooks faster than beef — dinner in under 30 minutes.
🍷 Steakhouse Experience: Gourmet flavor without leaving your backyard.
Grilled Bison Strip Steak
🕒 Prep Time: 15 min 🔥 Cook Time: 15 min ⏳ Total Time: 30 min 🍽 Serves: 2
Ingredients
(2) 10 oz Bison Strip Steaks (about 1 inch thick)
Olive Oil
Killer Hogs TX Brisket Rub
Unsalted Butter (optional for finishing)
Instructions
1️⃣ Prep the Steaks: Pat the bison steaks dry with paper towels. Removing moisture helps develop that perfect crust.
2️⃣ Oil & Season: Lightly coat each steak with olive oil, then apply Killer Hogs TX Rub generously to both sides. Let the steaks rest at room temperature for about 30 minutes to absorb flavor and take the chill off.
3️⃣ Fire It Up: Set up your charcoal grill for two-zone cooking — one side hot and direct, the other cooler and indirect. You’re aiming for 450–500°F (232–260°C) on the hot side.
4️⃣ The Sear: Place the steaks directly over the coals and sear for 1½–2 minutes per side. You’re looking for that sizzling crust and those perfect grill marks.
5️⃣ Move to Indirect Heat: Shift the steaks to the cooler side of the grill. Close the lid and let them finish cooking until they reach 125–130°F (52–54°C) for medium-rare.
6️⃣ Optional Butter Finish: During the last minute of cooking, top each steak with a small pat of butter for extra richness.
7️⃣ Rest & Slice: Remove from the grill and rest for 10 minutes before slicing. This rest locks in moisture and keeps every bite tender.
8️⃣ Serve & Enjoy: Slice across the grain, plate it up, and pair with your favorite sides — a baked potato or grilled asparagus hit perfectly with that TX seasoning.
Additional Tips 💡
🥩 Don’t Overcook: Bison is lean — go no further than medium (135°F) or it’ll dry out fast.
🔥 Let It Rest: Resting is non-negotiable; it’s how you keep it juicy.
🌿 Add a Butter Compound: Mix butter with garlic and herbs for a steakhouse-style finish.
💨 Charcoal Rules: Charcoal brings that bold, primal flavor bison deserves.
Why This Recipe Works
Bison cooks faster than beef, so mastering temperature control is key. The Killer Hogs TX Rub brings salt, pepper, and garlic balance with just enough heat to complement bison’s natural sweetness.
FAQ Section
Q: Can I use another rub instead of Killer Hogs TX?
A: Sure, but TX’s bold black pepper and salt profile pairs perfectly with bison.
Q: What’s the ideal doneness for bison?
A: Medium-rare (125–130°F). Any higher and it’ll lose tenderness quickly.
Q: Can I use a gas grill instead of charcoal?
A: Absolutely, but add a small smoker box or wood chunk to mimic that charcoal flavor.
Q: How do I keep bison juicy?
A: Don’t overcook, rest after grilling, and avoid piercing the meat with a fork.
Q: What sides go best?
A: Grilled asparagus, roasted potatoes, or a bourbon glaze drizzle for something next-level.