Grilled Bison with Leek and Herb Butter
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Let me share one of my favorite weeknight dinners that never fails to impress. Bison steaks are beautifully lean and packed with iron, making them a nutritious choice that tastes absolutely luxurious. What I love most is how quick this comes together in just 40 minutes total, so it's perfect for busy evenings when you still want something special. The magic happens with a simple herb butter dotted over grilled leeks and tender bison, creating an elegant meal that feels restaurant quality but requires minimal effort. This is the kind of dish that reminds me why I love cooking at home.
Ella x
Ingredients
- 4bison steaks(about 200g each, room temperature)
- 4leeks(white and light green parts, halved lengthwise)
- 75 gbutter(softened)
- 15 gfresh thyme(chopped)
- 3garlic cloves(minced)
- 30 mlolive oil
- 5 gsea salt
- 3 gblack pepper(freshly ground)
- 1lemon(halved)
- 60 mlred wine
Detail level
Instructions
- 1
Mix softened butter with minced garlic, chopped thyme, salt and pepper to create an herb butter. Set aside at room temperature.
Tip: Making compound butter ahead means you can top the hot meat just before serving for maximum flavor impact.
- 2
Pat the bison steaks dry with paper towels and season generously with salt and pepper on both sides about 10 minutes before grilling.
Tip: Letting the seasoning sit helps it penetrate the meat rather than just sitting on the surface.
- 3
Toss the halved leeks with olive oil, salt and pepper. Place them cut side down on a preheated grill over medium-high heat.
Tip: Starting leeks cut side down creates beautiful caramelization and makes them easier to flip.
- 4
Grill leeks for 8 to 10 minutes until golden and tender, then move to the cooler side of the grill to keep warm.
- 5
Place bison steaks on the hot part of the grill and cook for 5 to 6 minutes per side for medium-rare, depending on thickness.
Tip: Bison cooks faster than beef because it's so lean, so don't walk away or you'll end up with overcooked meat.
- 6
Remove steaks from the grill and place on a warm plate. Top each steak with a generous spoonful of herb butter while still hot.
- 7
Arrange grilled leeks alongside the steaks, squeeze fresh lemon juice over everything, and drizzle with any red wine around the plate.
Tip: The wine adds a subtle richness that complements the leek sweetness beautifully.
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