Sous Vide Bison
Bison is leaner than beef, with little fat to protect it, so it overcooks in a hurry. Sous vide is the best way to cook it. Set the bath a few degrees below beef, hold it briefly, then sear.
Best bison cuts for sous vide
- Ribeye and strip: 127 to 130°F.
- Tenderloin: 128°F. Very lean, so watch the time.
- Sirloin: 130°F, then a quick sear.
- Chuck roast: 131°F for 24 to 36 hours.
- Brisket and shank: low and slow.
Sous vide bison time and temperature
| Result | Bath temperature | Time |
|---|---|---|
| Steaks, medium-rare (recommended) | 127-130°F / 53-54°C | 1.5 to 3 hrs |
| Steaks, medium | 135°F / 57°C | 1.5 to 3 hrs |
| Chuck roast, steak-like | 131°F / 55°C | 24 to 36 hrs |
| Brisket, sliceable | 150°F / 66°C | 36 hrs |
| Shank, off-the-bone | 156°F / 69°C | 24 to 48 hrs |
Times assume 1 to 1.5 inch cuts unless noted. Thicker cuts need the longer end. Finish with a dry sear.
Tips
Cook bison steaks 2 to 5°F below beef and keep the time short. There is little fat to buffer overcooking. Sear briefly, since the inside is already at temperature. Bison from a local ranch is often the best you can buy.
Keep going
Back to the full sous vide guide, the Bison Meat Wiki, or find a farm selling bison near you.
Frequently asked questions
What temperature for sous vide bison steak?
Aim lower than beef: 127 to 130°F for medium-rare, held 1.5 to 3 hours, then a fast, hot sear.
Why cook bison sous vide?
Its low fat leaves a narrow window between perfect and overdone. The bath holds it at temperature so it cannot overshoot.