Bison steak with barbecue dry rub
- Preparation 25 min
- Cooking 1 h 40 min
- Servings 2
- Freezing I do not suggest
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 !
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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
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!
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Our sommeliers suggest
https://www.saq.com/fr/14017735
Riverbend
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.
See the product
Bitter/Rousse, 3.8%
Riverbend
Red beer of English influence, this bitter will offer you aromas of toasted bread and grains as well as caramel notes. These aromas will come to find those of the dry marinade while the caramel side of the beer will appeal in the company of the roasted garlic of puree. High drinking beer, she will be drinked between each bite, placing herself as well with the grilled meat with the puree.
See the product
*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!
Our sommeliers suggest
https://www.saq.com/fr/14017735
Riverbend
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.
See the product
Bitter/Rousse, 3.8%
Riverbend
Red beer of English influence, this bitter will offer you aromas of toasted bread and grains as well as caramel notes. These aromas will come to find those of the dry marinade while the caramel side of the beer will appeal in the company of the roasted garlic of puree. High drinking beer, she will be drinked between each bite, placing herself as well with the grilled meat with the puree.
See the product
*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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