Pastured American bison is salted and allowed to air-dry overnight, then rolled in cracked, tri-color peppercorns before being grilled over an open wood fire. Served over a bed of caramelized onions with crimini mushrooms, melted blue cheese and fresh sage..
For the Steaks
American bison sirloin steak(s), cut 1 inch-thick
approx. 1 tablespoon coarse sea salt per 8oz steak
approx. 2 teaspoons freshly-cracked black, green and pink peppercorns per steak
Coat both sides of each steak with sea salt, wrap loosely in butchers’ paper and refrigerate. Remove steaks from refrigerator, then rub off any remaining salt (the surface should feel dry to the touch). Coat each steak with cracked pepper and allow to come to room temperature as you prepare the fire.
Once the flames have died down and the embers are glowing red, lightly oil the steaks then grill for about 5 minutes on the 1st side and 4 minutes on the 2nd side for medium rare. Remove steaks and allow to rest a full 5 minutes before serving on top of sauce.
For the Sauce (inspired by a recipe by Ree Drummond)
2 tablespoons pastured butter
1 tablespoon bacon drippings
1 small yellow onion, halved and sliced
1/2 cup fresh crimini mushrooms, sliced
1 clove garlic, minced
1/3 cup fresh, heavy cream
1/3 cup crumbled blue cheese
1 teaspoon Worcestershire sauce
1 tablespoon fresh sage leaves (substitute 1 teaspoon rubbed sage)
Melt butter and bacon drippings in a heavy skillet over medium heat. Add slices onions and stir to coat. Stirring only often enough to prevent burning, cook onions until deep golden brown, about 30 minutes.
Add mushrooms and garlic and sauté 5 minutes, stirring continuously. Add cream, Worcestershire and sage, reduce heat and simmer 5 minutes. Taste and adjust for salt and pepper.