I recently discovered the Sous Vide. This is a way of cooking in a water bath. I bag up my steaks with seasoning in a ziplock bag, a silicone zip lock, or seal the steaks in my vac-and-seal machine, submerge them under water, and set my sous vide for my desired doneness (medium rare at my house). When finished, I freeze for later use, or sear it in some hot bison tallow, let it rest and serve it up! The sous vide method of cooking bison is fail proof! If more fat is desired in ground bison (as with keto diets), add coconut oil, bison tallow, or chopped bacon (use a food processor to chop bacon).