Grilled Bison with Pea and Herb Butter

Instructions

1. 1

   Remove bison steaks from refrigeration 15 minutes before cooking. Pat them dry with paper towels and season generously on both sides with salt and pepper.

   Tip: Dry meat develops a better crust when it hits the hot grill.

2. 2

   Make the herb butter by mixing 40g softened butter with minced garlic, chopped parsley, and fresh thyme in a small bowl. Season with a pinch of salt and set aside.

   Tip: You can prepare this earlier and chill it until needed.

3. 3

   Heat your grill to high temperature. Brush the grates with oil to prevent sticking. Place the bison steaks on the grill and cook for 4 to 5 minutes per side for medium doneness. Bison cooks faster than beef, so watch carefully.

   Tip: Use an instant read thermometer to check doneness at 54 to 56 degrees Celsius for medium rare.

4. 4

   While the steaks cook, bring a pot of salted water to a boil. Add frozen peas and cook for 3 minutes until tender. Drain well.

   Tip: Don't overcook peas or they'll become mushy and lose their vibrant color.

5. 5

   Heat 20g butter in a saucepan over medium heat. Add the diced shallot and cook for 2 minutes until softened. Add the cooked peas and stir gently until heated through, about 1 minute.

   Tip: The gentle butter coating keeps peas creamy without adding cream.

6. 6

   Remove steaks from the grill and place on a warm plate. Top each steak with a generous dollop of herb butter and let it melt over the meat for a minute.

   Tip: Resting the meat allows juices to redistribute, keeping it tender and moist.

7. 7

   Divide the peas among serving plates alongside the steaks. Squeeze fresh lemon juice over everything just before serving.

   Tip: The bright lemon cuts through the richness of the butter and complements bison beautifully.