Bison sirloin is a cut taken from the area of the animal between the ribs and the rump. The muscle the sirloin is cut from is rarely used by the bison, which makes it tender and juicy. However, bison sirloin is still much leaner than beef sirloin, so you must sear the meat before cooking it to avoid drying it out. The best way to prepare bison sirloin is by searing it on the stove top and finishing it in the oven. Approximately 30 minutes per lb. of meat is required to prepare bison sirloin. This recipe is for one bison sirloin; modify it to suit your dining needs.
Preheat the oven to 200 degrees Fahrenheit. Place a skillet over high heat on a stove top.
Pat the exterior of the bison sirloin dry with a paper towel. Sprinkle the salt-and-pepper blend over each side of the meat and rub it in with your fingertips.
Place the bison sirloin onto the preheated skillet and sear each side for one minute. Remove the bison sirloin from the skillet and transfer it to a baking pan.
Poke a meat thermometer into the center of the bison sirloin and place the baking pan into the oven. Allow the bison sirloin to roast in the oven for 30 minutes per lb. or until the meat thermometer registers 155 degrees Fahrenheit.
Remove the baking pan from the oven and allow the bison sirloin to rest for five minutes. Serve the bison sirloin while hot.
- "The Complete Meat Cookbook"; Bruce Aidells and Denis Kelly; 2001
- "Meat: A Kitchen Education"; James Peterson; 2010
- You can use 1 tsp. of your favorite meat seasoning in lieu of the salt-and-pepper blend.
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