Grilled Bison with Corn
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Here's a simple yet impressive dinner that comes together in under an hour. Bison is incredibly lean and packed with protein, making it a fantastic choice for anyone looking to eat healthier without sacrificing flavor. What I love most about this recipe is how straightforward it is: you're basically seasoning your steaks and corn, throwing them on the grill, and letting the heat do the work. The whole meal takes just 30 minutes to cook, so it's perfect for a weeknight when you want something restaurant quality but don't have hours to spend. The combination of smoky grilled flavors with butter and fresh thyme creates something really special, and your friends will think you've spent all day in the kitchen.
Ella x
Ingredients
- 4 piecesbison steaks(about 200g each, room temperature)
- 4corn on the cob(husked)
- 60 mlolive oil
- 10 gkosher salt
- 5 gblack pepper(freshly ground)
- 4garlic cloves(minced)
- 15 gfresh thyme(chopped)
- 1lemon(cut into wedges)
- 50 gbutter(softened)
- 3 gsmoked paprika
Detail level
Instructions
- 1
Preheat your grill to high heat for about 10 minutes until the grates are very hot and you can comfortably hold your hand above them for only 2 seconds.
Tip: A hot grill creates beautiful caramelization on the meat.
- 2
Pat the bison steaks dry with paper towels, then brush both sides generously with olive oil and season with salt, pepper, and smoked paprika.
Tip: Dry meat browns better than wet meat, so don't skip this step.
- 3
Toss the corn with a little olive oil, salt, and pepper, then place on the grill alongside the steaks.
- 4
Grill the bison steaks for 4 to 5 minutes on the first side without moving them, then flip and cook for another 3 to 4 minutes for medium-rare. The internal temperature should reach 60 degrees Celsius.
Tip: Bison cooks faster than beef, so watch carefully to avoid overcooking.
- 5
While the meat rests, turn the corn frequently with tongs, cooking until the kernels are golden and tender, about 12 to 15 minutes total.
- 6
In a small bowl, mix the softened butter with minced garlic and fresh thyme, then set aside.
Tip: This compound butter adds richness when melted over the hot corn.
- 7
Remove the steaks and corn from the grill and let the steaks rest for 5 minutes before serving.
- 8
Top each piece of corn with a generous dollop of the herbed butter and serve alongside the bison steaks with lemon wedges.
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