Grilled Bison with Cabbage

Instructions

1. 1

   Remove bison steaks from the refrigerator 20 minutes before cooking so they reach room temperature. Pat them dry with paper towels and season generously on both sides with salt and pepper.

   Tip: Bringing meat to room temperature ensures even cooking throughout.

2. 2

   Preheat your grill to medium-high heat. Brush the grill grates with oil to prevent sticking.

3. 3

   While the grill heats, toss cabbage wedges with 30ml of olive oil, salt, and pepper. Set aside.

   Tip: Keeping the cabbage in larger pieces prevents it from falling through the grill.

4. 4

   Place bison steaks directly on the hot grill and cook for 4 to 5 minutes on the first side without moving them. Flip and cook for another 3 to 4 minutes for medium-rare, depending on thickness.

   Tip: Bison is very lean, so avoid overcooking. Aim for an internal temperature of 55 to 60 degrees Celsius.

5. 5

   Transfer steaks to a warm plate and let rest for 5 minutes. In the same time, place cabbage wedges on the grill and cook for 3 minutes per side until lightly charred and tender.

6. 6

   While cabbage finishes cooking, melt butter in a small pan over medium heat. Add minced garlic, sliced shallots, and fresh thyme. Cook for 2 minutes until fragrant, then remove from heat and stir in vinegar.

   Tip: This quick pan sauce adds brightness and depth to the dish.

7. 7

   Arrange grilled cabbage on serving plates and top each with a bison steak. Drizzle the warm garlic and herb butter sauce over the steaks and cabbage.

8. 8

   Serve immediately while everything is hot and the cabbage retains its slight char.