Bison Breakdown & Recipe

By Red Meat Market

Bison Breakdown Recipe
“Bison meat is a darker red color than beef but without any ‘gamey’ flavor. Due to low fat content, bison meat will cook more quickly than other meats. Watch it carefully to make sure you do not overcook it. Bison is best when cooked rare to medium.” – Emeril Lagasse

In honor of our upcoming Bison Breakdown Butcher Class, we wanted to get your mouths watering with a delicious recipe for Grilled Bison T-bone Steaks with Herb Butter, outlined below. This three-hour, hands-on class will guide you through the process of breaking down a bison into tasty steaks, tenderloins, roasts and ground. Attendees enjoy free beer and wine and take home four to five pounds of freshly cut meat from their own hands.  Get yourself and a friend registered before it fills up!

Grilled Bison T-bone Steaks with Herb Butter

Recipe Courtesy of Chef Emeril Lagasse

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):

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

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