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.]
- 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
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 minutesEssence (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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