Saute

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• Heat 2 tablespoons of olive oil in a skillet over high heat.

• Season 4 culotte steaks to taste with salt and pepper, or with 4 tablespoons of your preferred seasoning.        

• Saute steaks on high heat for 1 minute on each side to sear. Reduce heat to medium and continue cooking the steaks for 3 to 4 minutes more per side.

• Remove from the skillet and insert an instant-read thermometer into the center of a steak. The steaks are ready when they register 130°F for rare, 135°F for medium-rare, 140°F for medium (bison is best served at medium-rare).

• Allow to rest for 5 minutes before serving (this will give the meat juices intact).

 

Grill

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• Heat the grill to high, or 450°F.

• Season 4 culotte steaks to taste with salt and pepper, or with 4 tablespoons of the seasoning of your choice.

• Grill steaks for 4 minutes per side. Remove from the grill and insert an instant-read thermometer into the center of one steak. When the steaks are cooked to your liking, place them on a serving plate.

• Allow to rest for 5 minutes before serving.

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