Grilled Bison with Caramelized Onions

Instructions

1. 1

   Heat a large skillet over medium heat and add half the olive oil. Once shimmering, add the sliced onions and cook for about 12 to 15 minutes, stirring occasionally, until deeply golden and caramelized. Season with a pinch of salt and pepper.

   Tip: Don't rush the onions. Low, steady heat creates that sweet caramelized flavor.

2. 2

   While the onions cook, pat the bison steaks dry with paper towels. Brush both sides generously with the remaining olive oil and season with sea salt and black pepper. Tuck a few thyme sprigs on top of each steak.

   Tip: Dry meat grills better and develops a nicer crust.

3. 3

   Preheat your grill to medium-high heat, about 200 to 220 degrees Celsius. Once hot, place the bison steaks on the grill and cook for 4 to 5 minutes on the first side without moving them.

   Tip: Resist the urge to flip too early. A good sear develops flavor.

4. 4

   Flip the steaks and cook for another 3 to 4 minutes for medium-rare, depending on thickness. The internal temperature should reach about 55 degrees Celsius.

   Tip: Bison cooks faster than beef due to its lean nature, so watch carefully to avoid overcooking.

5. 5

   In the final minute of cooking the onions, stir in the minced garlic and balsamic vinegar. Remove from heat and add the butter, stirring until it melts and coats the onions.

   Tip: The balsamic adds a subtle tang that balances the rich bison perfectly.

6. 6

   Transfer the grilled bison steaks to a resting plate for 5 minutes before serving. Top each steak with a generous portion of the caramelized onions and serve warm.

   Tip: Resting allows the juices to redistribute throughout the meat for maximum tenderness.