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Soy-Marinated Bison Steaks

Bison is an extraordinarily lean meat - even leaner than a boneless, skinless chicken breast. This means extra care needs to be taken when cooking it. Remember - low and slow is the way to go! They are a delicious way to eat healthier and still enjoy the same taste and texture as regular beef.

Bone-In Cowboy Rib Chops Bone-In Cowboy Rib Chops


  • Two 10 oz.Bison Strip steaks
  • Two 10 oz.Bison Ribeye steaks
  • 1/3 cup canola oil
  • 1/3 cup aged balsamic vinegar
  • 1/3 cup soy sauce
  • 1 tsp. fresh crushed or minced garlic
  • 1 Tbsp. minced dried onion
  • 1 tsp. hot sauce or to taste (optional)
  • Ground black pepper to taste


Mix all the ingredients in a bowl with a whisk, then pour the marinade into a 1-gallon plastic bag. Add the Bison steaks and place in refrigerator, laying flat, for at least 4 hrs. or, better yet, overnight.

Remove from marinade and sear both sides on a hot grill. Then, turn the heat down to medium and cook “Low and Slow” until medium rare, about 4-5 minutes per side. Use tongs, never a fork, to turn. Times will vary - be careful not to overcook! Let stand 10-15 minutes before cutting.