Bison steak with barbecue dry rub

Preparation :25 min Cooking :1h40 min
Difficulty :easy
Servings :2

In order to continue my good momentum and start spring strong, I present my recipe for bison steak with barbecue dry rub. Along with Washington State Wines on the West Coast, I suggest you pair this feast with the Pendulum Cabernet Sauvignon. A solid red wine with notes of pepper and wild fruits. You will love !

Potato and roasted garlic purée

  • 1 head of garlic, top cut off
  • Olive oil
  • 6 yellow potatoes, peeled and diced
  • 3 tablespoons butter
  • 1/3 cup milk
  • 1/2 teaspoon smoked paprika
  • Salt and pepper from the mill

Dry rub

  • 2 bison strip-loin steaks (total 450 g)
  • 1/2 teaspoon Italian spices
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder


  • Preheat the oven to 375 °F.
  • Place the head of garlic in an aluminum plate, add a thin drizzle of olive oil, then season generously with salt and pepper. Place in the oven and bake for 45 minutes or until the garlic cloves are tender and soft. Set aside.
  • In a large saucepan filled with boiling salted water, cook the potatoes for about 45 minutes or until the potatoes are extra tender with a fork. Drain, return to the saucepan then add the butter. Melt while stirring.
  • Add the milk, 4 to 5 roasted garlic cloves, smoked paprika then season with salt and pepper. Using your finest potato smasher, mash like a ninja. Keep warm.
  • Take the meat out of the fridge 30 minutes before cooking, add a thin drizzle of olive oil and massage to coat. Reserve on a plate.
  • In a bowl, put the spices, season generously with salt and pepper and mix. Spread all over the steaks.
  • Preheat the barbecue to maximum power and reduce to medium power. Oil the grates.
  • Place the steaks on the grates and cook for 2 minutes. Rotate 45 degrees and continue cooking for 2 minutes.
  • Flip the bison over and repeat. Cooking 2 minutes, rotating 45 degrees and cooking 2 minutes. At this point, the doneness should be rare, but obviously that will depend on your barbecue and the thickness of the steaks. I strongly suggest using a meat thermometer for precise cooking. Place meat on a plate, cover tightly with aluminum foil and let sit for 5 minutes before slicing and serving!
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Our wine stewards suggest

+- 30$

Notes of spicy black pepper and concentrated black and blue fruits. The wine is full bodied and dense with flavors of ripe blueberries, black plum and baking spices and boasts a long lingering finish of leather, black cherry and toasty oak.

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