Cooking is an art and nothing is exact, so feel free to experiment and try things.  When honed, your intuition is your best tool.  Below are some compiled cooking methods we have used or found.

 

GROUND BISON & SIRLOIN:

[Editor’s Choice] Pan Fry - Pour enough oil to cover the majority of the the pan with a thin layer. Add thawed ground sirloin/bison and turn heat to medium. Break up ground beef into preferred chunk size as it cooks, salt and pepper once, and continuously mix until fully cooked.

NOTE: It is a Federal law that all restaurants must cook ground meat to well done. We suggest you follow the same guidelines.

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STEAK & BISON BURGERS:

[Editor’s Choice] Pan Fry - Place burgers from frozen onto pan on medium heat.  Salt and pepper the top, flip after three minutes and salt and pepper the top.  Flip every three minutes until cooked to preferred rarity.

Grill - Adjust grill so that burger surfaces are 6 to 8 inches from coals. This gives even heat without too much intensity. If food gets too hot, raise grill away from heat.

Broil - Preheat broiler then place surface of burger 3 inches from heat. Cook roughly for 8 minutes for rate, 12 minutes for medium and 20 minutes or so for well done.

Smother - Dust each side with flour, salt and pepper. Brown in small amount of vegetable oil. Add chopped yellow onions, canned whole tomatoes and Italian seasonings to taste. Simmer 30 minutes.

NOTE: Some people eat our burgers alone, seasoned like they would a steak.

 

DELMONICO / NEW YORK / T-BONE STEAK:
[Editor’s Choice] Air Fry - Place in Air Fryer at 390° for 15 minutes.  If not cooked to desired level, air fry again for another 10-15 minutes.
Grilling - Using a medium hot to hot grill, cook steaks about 3 min per side then rotate. Repeat this process as needed until desired level of doneness is achieved. Test steak next to bone.
Baking - Bake at 375° F in a shallow baking pan for 15 minutes, turn and bake another 10 minutes for medium rare, 15 minutes for medium, or 20 minutes for well done.

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FILET MIGNON & WAGU:
[Preferred] Grilling - Thaw in Refrigerator Overnight. Using a medium hot to hot grill, cook steaks about 3 min per side then rotate. Repeat this process as needed until desired level of doneness is achieved.
Baking - Thaw for best results. Bake at 375° F in a shallow baking pan for 10 minutes for medium rare, 15 minutes for medium, or 20 minutes for well done.
NOTE: Thaw in refrigerator overnight (best), quick thaw by leaving in item packaging and submerging it in a bowl of cold water, or defrost by removing item from packaging and microwaving.

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MEATBALLS:
[Editor’s Choice] Air Fry - Place in air fryer 390° for 7 minutes.

Pan Fry - Preheat pan at medium heat and cook on medium for 12 minutes or until done.
Bake - Preheat oven to 350°. Place meatballs on baking sheet and bake for 20-25 minutes or until done.

NOTE: The meatballs are precooked and just need to be heated up.

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TRI TIP:
Bake - Sear both sides before baking. Bake 24-30 minutes until it reaches 140 degrees or until done. Season lightly with McCormicks steak seasoning or oil, salt, and pepper.