Grilled Bison Strip Steaks

Grilled Bison Strip SteaksMy husband and I love bison strip steaks.  Bison is just so much leaner than a cut of beef.  The thing you need to be aware of, though, is that you must not cook it past medium in doneness.  You will have a hockey puck for dinner.  A few years ago, my husband and I went for our first visit to Ted's Montana Grill.  I swear there were more buffalos on the hoof than on the table.  Here's a very simple way to prepare them.  For two:

2 bison strip steaks
1 large lemon
sea salt
freshly ground pepper

I am going to prepare this as if it's cold outside and I don't want to go out there to the grill.  Heat your oven to 500 degrees.  Take your strip steaks out about 30 minutes prior to cooking.  The thing about cooking anything like a strip or filets is to get them close to room temp.  Why?  It helps the meat cook more evenly.  If they're cold, you'll have cooked outsides and rare inside.  Generously salt and pepper strips.  If you have a griddle pan, griddle or cast iron skillet, add a tablespoon or so of canola oil or tea oil, anything that has a high flash point.  Heat the griddle until shimmering and almost smoking.  Add your strips steaks.  Now don't fuss with them.  Leave for 2-3 minutes to get a really good carmelization.  Check to see if it's good and carmelized and then turn.  Slice the lemon horizontally.  Place cut side down on the griddle.  This is the Tuscan way to fix steak.  Grilled and with a nice squeeze of grilled lemon.  Grilling the lemon carmelizes the sugars and takes the tartness out.  Grill the lemon until it's nice and charred.  Don't let it get too mushy.  After the second side is carmelized, take your griddle pan, skillet, whatever, and put in the 500 degree oven.  Bake for 5 minutes.  This helps to evenly cook the strips without them drying out.  Remove from oven, tent loosely with foil and let them rest for 10 minutes.  Squeeze your lemon on top and um baby that's some healthy eating.