Grilled Bison with Watercress

Instructions

1. 1

   Remove bison steaks from the refrigerator about 20 minutes before grilling to allow them to reach room temperature.

   Tip: This ensures even cooking throughout the meat and prevents cold spots on the interior.

2. 2

   In a small bowl, whisk together 40ml of olive oil, minced garlic, 2g of sea salt, and black pepper to create a marinade.

   Tip: Reserve this mixture for brushing the steaks as they cook.

3. 3

   Pat the bison steaks dry with paper towels and season both sides generously with salt and pepper about 5 minutes before cooking.

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

4. 4

   Preheat your grill to high heat, about 200 degrees Celsius, and oil the grates lightly to prevent sticking.

   Tip: Use tongs to rub a folded paper towel dipped in oil across the hot grates.

5. 5

   Place steaks on the grill and cook for 4 to 5 minutes on the first side without moving them, then flip and brush with the garlic oil mixture.

   Tip: Resist the urge to move the meat around as it creates a beautiful crust and locks in juices.

6. 6

   Grill the second side for another 3 to 4 minutes for medium rare, brushing once more with the garlic oil and fresh thyme.

   Tip: Bison is very lean, so avoid cooking past medium to prevent dryness.

7. 7

   Remove steaks to a clean plate and let them rest for 5 minutes while you prepare the watercress salad.

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

8. 8

   Toss the chopped watercress and sliced shallots with the remaining 20ml of olive oil, lemon juice, and remaining 4g of salt in a large bowl.

   Tip: Add the dressing just before serving to keep the watercress crisp and fresh.

9. 9

   Slice each bison steak against the grain into 1cm thick strips and arrange on serving plates alongside the watercress salad.

   Tip: Slicing against the grain breaks up the muscle fibers and makes each bite more tender.