Bison steak with barbecue dry rub
- Preparation 25 min
- Cooking 1 h 40 min
- Servings 2
- Freezing I do not suggest
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In order to continue my good momentum and start spring strong, I present my recipe for bison steak with barbecue dry rub. You will love !
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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
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Preparation
- 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!
Frequently asked questions
Coat the steak with the dry rub and grill it over high heat, cooking 2 minutes, rotating 45 degrees, then flipping and repeating for a crosshatch sear. This recipe takes it to rare, then rests it covered in foil for 5 minutes before slicing.
Our sommeliers suggest
Casillero del Diablo Cabernet-Sauvignon
Valle Central, Chile
Bison is lean and tastes honest, and the dry barbecue rub gives it a spicy crust. The Casillero del Diablo Cabernet-Sauvignon from Chile comes in with the dark fruit and blackcurrant typical of the grape and firm tannins that stand up to the meat. Aromatic and full-bodied. Let the steak rest before slicing, then pour.
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Bitter/Rousse, 3.8%
Riverbend
Bison is lean and full of flavour; the dry rub gives it a dark crust. The bitter follows with its toasted bread, roasted grain and caramel, which also goes after the roasted garlic in the mash. It can be sipped between every bite without ever wearing you out.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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