- (4 Steaks, 5 oz each) Bison Tenderloin Steak
- (1 Tbsp) Extra Virgin Olive Oil
- (1/4 Tbsp Minced) Garlic
- (1 Tbsp Roughly Chopped) Rosemary
- (1 Tbsp Coarse) Sea Salt
- (1 Tsp Freshly Cracked) Black Pepper
- (1 Quart for Grilling) Hickory Wood Chips
Marinate Bison Steaks overnight in the refrigerator with oil, garlic, rosemary, and pepper.
Remove the steaks from the refrigerator, and remove the large pieces of rosemary. Then season with salt and pepper on all sides of bison. Allow the steaks to sit at room temperature for twenty minutes to allow the salt to dilute and penetrate the meat.
For grilling of the steaks, you will need to soak the wood chips in warm water for 30 minutes prior to grilling. The wood chips should be added to your charcoal 5 minutes prior to grilling to allow them to burn and produce the necessary smoke you will need for flavor in the steaks.
Grill steaks on each side for 2.5-3 minutes per side for a medium rare steak, for a 3/4" thick steak. Thicker cuts will need more time per side side, up to 4 minutes for very thick steaks. Grill longer for more doneness. Remove from grill and allow to rest 5 minutes prior to serving.