Grilled Bison with Roasted Turnip and Herb Butter

Instructions

1. 1

   Start by preparing the turnips. Toss the wedges with 30ml of olive oil, half the salt, and pepper. Spread them on a baking sheet and roast at 200°C for about 25 minutes until golden and tender, stirring halfway through.

   Tip: Roasting the turnips first ensures they're perfectly cooked by the time the steaks finish grilling.

2. 2

   While the turnips roast, prepare the herb butter. Mix the softened butter with thyme, rosemary, minced garlic, lemon zest, and a pinch of salt. Set aside at room temperature.

   Tip: Make the herb butter early so it melds together and the flavors deepen.

3. 3

   Remove the bison steaks from the refrigerator and let them sit for 10 minutes to reach room temperature. Pat them dry with paper towels and brush both sides with the remaining 30ml of olive oil.

   Tip: Room temperature meat grills more evenly and develops a better crust.

4. 4

   Season the steaks generously with the remaining salt and pepper on both sides.

5. 5

   Heat your grill to high heat, around 200°C. Once hot, place the bison steaks on the grill and cook for 4 to 5 minutes on the first side without moving them. This creates a nice sear.

   Tip: Resist the urge to flip constantly. A good sear develops flavor through the Maillard reaction.

6. 6

   Flip the steaks and grill for another 3 to 4 minutes for medium rare, depending on thickness. The internal temperature should reach 55 to 60°C on a meat thermometer.

   Tip: Bison is very lean, so it dries out quickly if overcooked. Aim for medium rare at most.

7. 7

   Transfer the steaks to a cutting board and top each one with a generous dollop of the herb butter. Let them rest for 5 minutes before serving.

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

8. 8

   Plate the steaks alongside the roasted turnips, drizzle everything with the lemon juice, and serve immediately while the herb butter melts into the warm meat.