Grilled Bison T-Bone Steaks with Balsamic-Rosemary Steak Sauce
I was watching one of my favorite shows, BBQ addiction with Bobby Flay and I was watching him do this Bistecca Alla Florentine Beef Steak, and thought “Wow, that looks pretty good Bobby, let’s try this with one of my Bison T-Bones from the freezer”. I spent two days thawing these beauties in the fridge, and pulled them out to rest at room temperature for 45 minutes while I prepared the BBQ and the steak sauce.
I salt and pepper the steaks, and let sit. Then prepared this rub:
- 2 tablespoons of olive oil
- 2 tablespoons of canola oil
- 2 tablespoons of chopped Rosemary
- 6 garlic cloves finely chopped.
Whisk in a small bowl and apply to steaks. You can do this the day before if you want too. I only marinated for an hour.
While the steak sit, I get the Green Egg rocking. You really want to get a good sear and burn the rosemary off. Bison is meat that you need to cook fast over lots of heat by searing the meat quickly. While the Marinade sets in I work on the sauce.
Balsamic-Rosemary Steak Sauce:
- 1 cup of Balsamic vinegar
- 1 garlic clove smashed
- 1 sprig of rosemary
- 2 large red bell peppers, grilled, peeled, seeded and diced.
- 2 tablespoons of honey
- 2 tablespoons of horseradish
- 1 tablespoon of molasses
- 1 tablespoon of red wine vinegar
- 2 teaspoons of Worcestershire sauce
- 1 teaspoon of sea salt
- 1/2 teaspoon of pepper.
First thing I do is char my red bell peppers. You can do this on the bbq, which is the easiest but I just was trying to get my charcoal lit so I did it on the gas fire on the stove.
Once the peppers are charred. Remove them and seal them in a plastic bag. This will allow the moisture to help you peel the outside of the pepper.
Once the peppers are ready, take out and scrape the skin and black off the pepper, then cut in half and remove seeds and cut the peppers into inch squares, doesn’t really matter you are going to put them into a blender.
Combine the balsamic vinegar, garlic, and rosemary sprig into a small saucepan and cook over high heat until reduced by half, about 10 minutes. Remove the rosemary and let cool to room temperature.
Place the honey, peppers, horseradish, red wine vinegar, Worcestershire sauce, salt, and pepper into the blender, and add half of the balsamic mixture. Blend, taste and season with salt and pepper, and add remaining balsamic vinegar.
Grill the steaks over high heat until Medium rare, I use the push on the meat method, but I strongly suggest a meat probe. Sear one side, then the other and cook until 135 degrees and pull and let rest for at least 5-7 minutes.
Add sauce over the steaks and serve.
Buffalo/Bison can be the best meat to consume as long as it is butchered correctly and is a good cut of meat. We hand select our Bison in Eastern Oregon and we always get a great product.
Hope you enjoy.
Hunting Chef
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