The HEB that I stop by on the way home from work occasionally had some bison steak the other day when I stopped by to grab a couple of things, so I figured what the hell and picked one up (also picked up some ground bison for burgers).

I've had bison burgers plenty of time, but never any in a steak cut. I seasoned it with coarse salt, fresh cracked pepper, some garlic pepper and a touch of thyme, tossed it on the cast iron skillet for 1 minute per side, topped it off with a little butter (the real thing) and in the oven at 400 for 4 minutes.

Gotta admit - it was fraking delicious. A touch of gamey flavor when compared to regular bovine, but not overpoweringly so and mighty tasty. My wife liked it as well, and even more so because it is healthier than beef (although how much I'm really not sure).

Too bad it is so expensive ($16.99/lb at this store for this cut) and not something that is readily available, but for the occasional "hey, let's try this tonight", it was solid.

Funny, but started eating it for health reasons just over 3 yrs ago. Thought it was damn expensive (same price you posted) compared to prime beef ribeyes at the time (11.99/lb then). Now prime BREs are a buck/lb more than bison.

Bison is good on the grill too. Season & prep the same, just half the time per side.

I like it. Another good meat you should try sometime is ostrich. Very good. Very lean, but very tender and flavorful too.

FWIW:

http://texags.com/main/forum.reply.asp?topic_id=2304848&forum_id=34

Ostrich isn't bad, IF you don't overcook it. Get it too done and it tastes like liver.

I cook bison steaks for the rib & I about once a week.

I typically buy the pre-packaged 8oz steaks from HEB. A little olive oil & Uncle Chris's steak seasoning, a little olive oil in the ol' cast-iron skillet, get it screaming hot and then sear for about 2.5-3 minutes per side.

Depending on the thickness it's right on the line between rare & medium-rare. Still tender & very flavorful. Personally, I like the grassy, hint of gaminess flavor it has.

I've been doing it recently to sub for regular beef as part of my diet- I'm down 32.4 pounds in 6 weeks.

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Ostrich isn't bad, IF you don't overcook it. Get it too done and it tastes like liver.

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Yup. The first guy I had make it for me said cook it about a half step to full step below what you like your steak. That was good advice.

I like both ostrich AND liver.