Bison meat is a meat that does not contain a lot of fat. It is therefore important to cook it well to pay homage to the beautiful animal that is the bison.
What I mean by that is that depending on the thickness of the steaks you have, you may not cook them the same way as what is written in this recipe. Specifically, if your steaks are less than 1 ½ inches thick (as is the case in the recipe), I recommend searing them first and then placing them in the indirect heat zone afterwards. If, on the other hand, your steaks are more than 1 ½ inches thick, then I suggest doing a "reverse sear" instead, that is, cooking your steaks in the indirect heat zone first and then searing them afterwards. This will really make a big difference to your final result.
Also, it's mentioned in the recipe, but you can do it on your BBQ grill or, caveman style, directly on the fire, in the embers. If your BBQ has a cast iron grill or an infrared burner, I also recommend using it (or them), because it's ideal for searing steaks.
Get ready to taste the best steak of your life!
Here is the recipe:
Ingredients :
1 bison sirloin steak
1 bison sirloin
Montreal BBQ Quebec dry marinade , to taste
Preparation :
Preheat the BBQ to the highest possible temperature*.
Sprinkle Montreal dry rub on both sides of the pieces of meat to pay tribute to them.
-
Sear the steaks on one side, then when they are easily released from the grill (or coals), sear them on the other side. (If "juice" starts to appear on the top of the piece of meat, this is usually a sign that the piece of meat is ready.)
When both sides are well seared, place the steaks in the indirect cooking zone (the maximum temperature of the zone should be 300 to 400 °F) and cook them until they have reached the internal temperature of the desired level of cooking (e.g.: 120 °F for rare steaks, 135 °F for medium rare steaks, etc.).
Serve and enjoy!
Happy BBQ!
* If you grill your steaks directly on the fire, in the embers, make sure the coals are very red and hot. Blow on them before placing your steaks so that they are well "activated" and the dust flies away.
