Recipe courtesy Emeril Lagasse, 2003
source: http://www.foodnetwork.com/recipes/emeril-lagasse/grilled-bison-t-bone-steaks-with-herb-butter-recipe/index.html
Prep Time:
10 min
Inactive Prep Time:
4 hr 30 min
Cook Time:
12 min
Level:
Easy
Serves:
4 servings
Bison meat is a darker red color than beef but without any "gamey" flavor. Due to the low fat content, bison meat will cook more quickly than other meats. Watch it carefully to make sure that you do not overcook it. Bison is best when cooked rare to medium.
Ingredients
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
Directions
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
Essence (Emeril's Creole Seasoning):
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
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.
Herb Butter:
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
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
Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_24970_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback
Prep Time:
10 min
Inactive Prep Time:
4 hr 30 min
Cook Time:
12 min
Level:
Easy
Serves:
4 servings
Bison meat is a darker red color than beef but without any "gamey" flavor. Due to the low fat content, bison meat will cook more quickly than other meats. Watch it carefully to make sure that you do not overcook it. Bison is best when cooked rare to medium.
Ingredients
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
Directions
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
Essence (Emeril's Creole Seasoning):
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
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.
Herb Butter:
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
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
Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_24970_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback
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