Grilled Bison Steak
Instructions
Preparing the Bison Steaks
1
Before grilling your bison steaks, it is recommended that you apply a dry spice rub anywhere from four to 24 hours before you grill. The spice rub may be composed simply of kosher salt, black pepper and olive oil, or you can add additional spices, such as fennel, rosemary, coriander or mustard seeds. To compose your spice rub, mix kosher salt, black pepper and any additional desired dry spices together in a small bowl. When thoroughly mixed, add enough olive oil to create a rough paste.
2
Prick the bison steaks with a fork on both sides. Cover them completely with the spice paste, rubbing it in carefully until they are totally coated.
3
Transfer the bison steaks to a plate and cover with plastic wrap. Refrigerate and allow them to marinate for at least four hours.
Grilling
1
If you are using a gas grill, allow it to preheat on the high setting for at least 15 minutes before grilling. If you are using a charcoal barbecue, arrange your briquettes on one side of the grill. Let the coals burn until they are medium-hot, or covered in gray ash.
2
Place a little olive oil on the dish towel and lightly grease the grill. Using tongs, transfer the bison steaks to the grill. Replace the grill lid and sear for two minutes. Remove the lid, turn the bison steaks, and sear the other side for two minutes.
3
If you are using a gas grill, reduce the heat to medium. If you are using a charcoal barbecue, use tongs to move the bison steaks to the side of the grill without briquettes.
4
Replace the lid and sear the bison steaks for at least four minutes per side if you prefer your steaks rare. For medium-rare, grill the steaks for an additional minute per side.
5
Remove the bison steaks from the grill and rest them on an elevated rack, if available (otherwise, a plate or platter may be used). Make sure that the steak rests for at least 10 minutes. Serve and enjoy!
