This cut is probably the easiest way to try bison — it’s really difficult to screw up as long as you hold true to its “minute-steak” name and don’t leave it in the pan for more than 60 seconds tops on each side. If you pre-heat the pan on high heat, the steaks will cook up in no time and make for perfect sandwiches.
I used the last of the ciabatta, toasted, for this sandwich and dressed it with “Rainbow Longhorn” cheese from our Amish market, caramelized onions I made and froze over the winter, and Chesapeake Bay Marinade and Meat Sauce, which can be bought at Easton’s open-air farmer’s market and at various stores around the Shore.
I purchase my bison from S.B. Farms in Dorchester County. They also have a stand twice a month at Easton’s farmer’s market and certain stores in the area are beginning to offer their products. I’ve personally visited the farm — not everyone can boast that they’ve been to the exact farm from which their meat came (although the world would be a better place if they could).