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Categories:
vegetable butter thyme paprika salt garlic black pepper onion powder cayenne pepper dried leaf oregano thyme unsalted butter parsley thyme lemon juice salt freshly ground black pepper
Viewed: 36 - Published at: 5 years agoIngredients
- 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
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
- 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
Method
- 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.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
- Published by William and Morrow, 1993.
- 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
