Once you've seen where I've been, I hope I can be forgiven. I do include a recipe (barely) at the bottom of the post.
Somewhere along the way, I got lucky and I was hired to work for a family who owns a Bison ranch (among many other things).
I spend a few moments every morning on this porch, just being Thankful!
The Big Laramie River..a great place for trout fishing!
Hand Cut Bison Steaks
I am a purest when it comes to really good beef and bison.
*I prefer to dry age my bison/beef myself (should I blog about this?)
*I do not marinate
*Bison is always, always cooked Rare to Med-Rare.
*Coat with a very good quality olive oil, fresh ground black pepper (I also use red peppercorns), and kosher or sea salt.
* Bison should always sit out at room temp for at least 30-45 minutes before grilling.
* My grill is heated on high for at least 30 minutes ( I am looking for 700 plus degrees here), then it is cleaned a second time before I place the steaks on on the rack. When ready to grill, I turn a section of the grill down to medium.
*When ready, sear steaks for for 3-4 minutes, rotate steaks a quarter turn and grill for 3 more minutes (this will give you cross hatching marks). Now, flip steak and place on an unused section of the grill ( I have big grills, so it's easy) and sear for 3-4 minutes, repeat the quarter turn and grill 3 minutes.
* I cook using an internal temp for meat: 120-125 degrees for rare, and 126-130 for Medium rare. Once the meat reaches these temps we remove it from the grill, and place it on a sheet pan and let it REST for 5-10 minutes.
* I usually place a small pat of unsalted butter on each steak while it is resting. Trust me, this little step adds the perfect over-the-top touch and it is worth the extra calories. Bison is naturally low in fat..so, use the butter!
All you will need with this is a great salad, and a really good bottle of wine.
See you at the Market,
Chef Deb
