Yield: 4 servings
My friend Bobby taught me how to grill bison steaks. The method is simple – let the meat rest at room temperature in a salted red wine marinade. Place the steaks over the grill, sear them on each side and then, and this is where there’s a twist, dip them in soy sauce and put them back on the grill for a few minutes to finish cooking. I have since tried this same method at home with sirloin steaks and they were also very tasty.
Look for local sources of bison if you can find them. In Santa Barbara, we have a local source (Aurora Farms) that brings their product to town weekly. Their web site includes all sorts of interesting information about bison, buffalo and how they differ.
These steaks are really flavorful and naturally low in fat. Serve them with sauteed mushrooms or roasted onions. Delicious!
- 4 1 ¼ – 1 ½” bison steaks
- red wine for marinade
- soy sauce for dipping
- Salt both sides of the steaks and set them aside in a shallow pool of red wine. Let them rest this way, at room temperature, for one hour prior to grilling. Flip them every 20 minutes or so.
- Prepare the grill for medium heat. Oil the grill.
- Pour a thin layer of soy sauce into a shallow dish (the size of a steak or larger) and have it ready by the grill.
- Salt the steaks again and transfer them to the grill, directly over the heat/coals for 1.5 minutes per side; 3 minutes total.
- Remove the steaks from the grill and dip both sides of each steak in the soy sauce. Put the steaks back on the grill OFF of the coals/direct heat and cover for 2.5 minutes per side (for medium rare/medium); 5 minutes total. For medium/medium well, add one minute to each side, cooking for 7 minutes total.
- Remove the steaks from the grill and allow them to rest for 5 minutes before serving. Enjoy!