Super Hungry? Jump to the recipe
If you've been following my blog, you'll know I have a thing for bison. It's leaner, more tender, and healthier than it's beefy counter part, and if that's not enough to convince you to make the switch in red meats, just check out all of the different benefits of bison!
This recipe calls for a ton of spices - so stock up when you get the chance! My local grocery stores now offer bulk spices, so I can buy as much (or as little) as I want, whenever I want. Feel free to adjust the level of spiciness, I for one like it HOT.
Just look at these beautiful slices of meat I picked up on a recent trip to the West Side Market in Cleveland. You can tell just from appearances how much leaner bison is than beef steak, just by the lack of marbling of fat. I'm a sucker for a good lookin' slice of meat, what can I say.
Combine the spices and rub into the steaks with some olive oil. Set aside and bring to just under room temperature.
Using a cast iron grill pan (or a real grill if you have one), grill the steaks for 2-3 minutes per side or until the steak reaches an internal temperature of 120°F.
Get some gorgeous grill lines on those suckers too, or some extra amazingness. The center of your steak should be a nice reddish pink for medium rare to rare - which is how bison should be enjoyed!
