Grilled Bison T-Bone Steaks with Herb Butter

Bison meat is a darker red color than beef but without any "gamey" flavor. Due to the low fat content, bison meat will cook more quickly[ than other meats. Watch it carefully to make sure that you do not overcook it. Bison is best when cooked rare to medium.]

Total Time:
4 hr 52 min
Prep:
10 min
Inactive:
4 hr 30 min
Cook:
12 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/4 cup vegetable or olive oil
  • 1/4 cup Essence, recipe follows
  • 4 bison T-bone steaks, 12 to 16-ounces each
  • Herb Butter, recipe follows
  • Fresh lemon thyme sprigs, garnish
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Herb Butter:
  • 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
  • 2 tablespoons minced fresh parsley leaves
  • 2 tablespoons chopped fresh lemon thyme or thyme leaves
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
Directions

In a small bowl, combine the oil and Essence on a plate and mix into a paste. Spread both sides of the steaks completely with the mixture. Place in a shallow dish, cover tightly with plastic wrap, and refrigerate for at least 4 hours and up to 24 hours. Remove from the refrigerator and bring the meat to room temperature before grilling, about 30 minutes.

Preheat the grill. Slice the butter into 1/2-inch thick pieces and keep refrigerated until ready to use.

Place the steaks on the grill and cook to desired temperature, about 4 minutes per side for medium-rare. During the last 2 minutes of cooking, place 1 to 2 pats of herb butter on each steak.

NOTE: As bison cooks more quickly than beef, it is best to measure the thickness to cook:

1 inch thick - Rare: 6 to 8 minutes, Medium: 8 to 10 minutes

1 1/2-inch thick - Rare: 8 to 10 minutes, Medium: 10 to 12 minutes

2 inches thick - Rare: 10 to 12 minutes, Medium: 14 to 18 minutes

Remove from the grill and place on 4 plates. Garnish with the thyme sprigs and serve immediately with the Grilled Vegetable Ratatouille and Grilled Sausages.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Herb Butter:

In a medium bowl, cream together all the ingredients. Place on a large sheet of plastic wrap. Fold the plastic wrap over the butter and pushing in as you go, roll into a tight cylinder, about 1 1/2 inches in diameter. Refrigerate until firm. (The butter can be refrigerated for up to 1 week, or frozen for up to 1 month.)

Yield: 6 ounces


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