Bison (also known as buffalo) steak boasts naturally higher levels of iron and lower levels of fat, cholesterol, and sodium than beef, making it perhaps the healthiest red meat on today’s market. Additionally, if bison steak originates from grass-fed animals, a benefit advertised by many bison meat purveyors, cholesterol-lowering Omega-3 fatty acid levels also increase, as opposed to buffalo – and cattle – fed with grain. In fact, bison steak has less cholesterol than skinless chicken.

Bison steak consumers maintain that although tasting similar to beef, buffalo has it own unique flavor, described as being richer than beef without any “gamey” taste whatsoever. Perfectly suitable for replacing beef in any recipe, cook buffalo somewhat longer for beef-comparable tenderness – with the exception of bison steaks.

For maximum gastronomical appeal from bison steak, never overcook it: A rare-to-medium-rare buffalo steak has reached its highest peak of deliciousness.

For those ready to try hearty-tasting, heart-friendly meat that many say tops beef in taste, here’s an easy recipe for bison steak you just might find soon replacing your usual “Cattlemen’s Special”:

Quick & Easy Grilled Bison Steak

2 – 6 oz. buffalo/bison steaks, 1” thick
½ tsp. Freshly ground pepper
¼ c. Worcestershire sauce
4 garlic cloves, finely minced
Juice from one-half of a freshly squeezed lemon
Salt to taste

Prepare charcoal grill. Mix together garlic, lemon juice, and Worcestershire sauce. Sprinkle bison steaks on both sides with pepper, then, gripping dinner forks tines down in each hand, pierce steaks repeatedly and thoroughly on both sides. With fingertips, rub first one side with half of the garlic/lemon/Worcestershire sauce mixture, then turn meat over and rub in the other half of the mixture.

Grill bison steaks about 2–3 inches from hot coals for 4–6 minutes or until meat reaches rare to medium rare. Keep in mind the difference between beef and buffalo when cooking: The higher iron content of bison meat causes it to be a deeper, darker red, so be careful to not overcook to avoid toughness. After removing to platter, sprinkle lightly with salt. Serves two to four persons.