Grilled Bison Hanger Steak 4.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Jul 2, 2014

Bison on the grill can be more tender than beef, says "American Grilled" host and chef David Guas, even though bison's marbling tends to be more delicate.

Serve with a saute of rapini and roasted garlic.

Make Ahead: The meat needs to marinate while the grill is heating up.

Where to Buy: Bison hanger steak, sometimes called "butcher's filet," is available at Union Meats in Eastern Market in the District, and it can be special-ordered at stores where Gunpowder Bison & Trading fresh meats are sold, such as Dawson's Market in Rockville.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 2 cloves garlic, chopped
  • 3 tablespoons olive oil
  • 1/2 teaspoon crushed red pepper flakes
  • Coarse sea salt or kosher salt
  • Freshly cracked black pepper
  • 2 pounds bison hanger steak (see headnote)


Combine the garlic, oil, crushed red pepper flakes and a generous sprinkling of salt and pepper in a gallon-size zip-top bag. Add the meat and seal, pressing out as much air as possible. Massage to coat evenly. Let it sit while the grill heats up.

Prepare the grill for direct heat: If using a gas grill, preheat to high (425 to 450 degrees) with the lid closed. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly over the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 to 6 seconds. Have ready a spray water bottle for taming any flames. Brush the grill grate.

Take the meat out of the bag; discard any remaining marinade. Season lightly with salt and pepper on both sides. Place on the grill and cook , uncovered, for a total of 7 minutes or until the meat's internal temperature registers 130 to 140 degrees on an instant-read thermometer (medium-rare); turn the meat as needed.

Transfer to a cutting board to rest for 8 to 10 minutes before cutting into 1/2-inch slices. Serve warm.

Rate it

Recipe Source

From David Guas, chef-owner of Bayou Bakery in Arlington and host of the Travel Channel's "American Grilled."

Tested by Andrew Sikkenga.

Email questions to the Food Section.

Email questions to the Food Section at