Grilled Bison T-Bone Steaks with Herb Butter (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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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.] 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 |
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 |
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:
1. 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.
2. Preheat the grill. Slice the butter into 1/2-inch thick pieces and keep refrigerated until ready to use.
3. 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.
4. NOTE: As bison cooks more quickly than beef, it is best to measure the thickness to cook:
5. 1 inch thick - Rare: 6 to 8 minutes, Medium: 8 to 10 minutes
6. 1 1/2-inch thick - Rare: 8 to 10 minutes, Medium: 10 to 12 minutes
7. 2 inches thick - Rare: 10 to 12 minutes, Medium: 14 to 18 minutes
8. 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.
9. Essence (Emeril's Creole Seasoning):
10. Combine all ingredients thoroughly and store in an airtight jar or container.
11. Yield: about 2/3 cup
12. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
13. Herb Butter:
14. 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.)
15. Yield: 6 ounces
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