With summer in full swing, it seems like you can’t walk down the street without catching a mouth-watering whiff of steak sizzling on someone’s grill. It’s pretty much our favorite thing about the season. Well, aside from actually eating steak, that is. The great thing about grilling steaks in the summer is that it’s really pretty simple. You don’t need a lot of ingredients or prep time. Our friend The Kicheneer breaks it down for us in this elegant yet oh-so-easy recipe for perfectly grilled bison steaks.

Perfect Grilled Steak with Roasted Garlic Herb Butter

Recipe & Photography by Amanda “The Kitcheneer”

 

Words can not describe how good a perfectly cooked grilled steak is. As the internet will tell you, it’s officially grilling season. Time to remove the grill cover and turn up the flames. (my cover doesn’t exist as we never stop grilling). But searing the PERFECT grilled steak is something you need to learn ASAP. Unless you like a nice black char… (I do not).

Grilled bison NY strips plus melty roasted garlic compound clarified butter and some grilled asparagus and a fresh tomato salad makes this the best kinda summer dinner. All done in 15 minutes!

And I am ALL about quick healthy dinners. Especially in the summer time. Just the IDEA of standing in front of the hot stove just makes me start to sweat. No thanks. k?

As I have mentioned before, Jake and I are in serious training mode for the Marine Corps Half Marathon in less than a month! EEEEEKKKK. So I have been spending less time in the kitchen and more time creating a a cage for my heart with my rib cage. I swear sometimes as I am gasping for air (repeat I am NOT a runner; I simply like the idea of running) that my heart is like “Why me???” And Jake with his long giraffe legs are way ahead of me….Super jealous of his gait. Don’t get me wrong, I have improved SO much in the running department. But I haven’t really got to the point of that “runner’s high” it’s more of a very long and painful mental thread of “this hurts, this hurts, this hurts” LOL But the days where we have good runs and I feel like a flying unicorn are what make the awful ones worth it.

Which means when I return from said run, I REALLY do not want to cook. Therefore, grilling or slow cooking become my go to cooking methods. And this recipe (per usual) is Whole30 compliant! I still continue to eat this way 80% of the time and LOVE it. I honestly don’t miss any of the crap food I ate 2 years ago. And if juicy savory new york strip with a garlic infused herb compound butter isn’t your thing. Then look away…

I dare you.

And this steak couldn’t be any simpler to make.

For great cuts of steak like a strip, I keep it simple with a sprinkle of salt and pepper and a brush of olive oil and it’s on the grill alongside the asparagus.

While it’s grilling just add all compound ingredients to a food processor and give it a whirl.

Serve alongside a fresh tomato salad, asparagus, and this makes the perfect quick weeknight dinner that also will be great for entertaining at your next summer dinner party.

Have I convinced you yet that you NEED to try this steak??

Now how do you make the PERFECT grilled steak?

It’s all about the temperature!

The best steaks are those that are at the right temperature when they go on the grill. If it’s too cold, it will take longer to cook and thus you will miss that perfect medium pink steak.

But allowing the steak to come room temperature then searing it on the hot grill allows it to get that nice brown seared crust but letting the inside gradually warm up to desired color.

I love medium steaks and always aim for the pink middle.

I had 5 oz steaks so they didn’t take long at all on the grill. about 3-4 minutes per side!

Show off your new grilling skills this weekend with this steak and you won’t be sorry!

Ingredients:

For Steaks: 

2 5 oz Bison New York Strip Steaks

1 tbsp olive oil (to be brushed on both sides of the steaks)

pinch of salt

pinch of pepper

For Butter: 

1/4 cup chilled ghee or clarified butter

4 cloves roasted garlic

2 tbsp parsley

1/4 tsp red pepper flakes

pinch of salt

pinch of pepper

For Asparagus: 

1 bunch asparagus

1 tbsp olive oil

pinch of salt

pinch of pepper

Directions:

1. Chop 1-2″ off the asparagus stems
2. Toss asparagus in olive oil and salt and pepper
3. Roast garlic in oven at 405F for 20 minutes
4. Season steak with salt and pepper and brush with olive oil
5. Preheat grill to medium heat
6. Add steaks and asparagus together on the grill
7. Grill steaks for about 3-4 minutes per side or until desired color
8. Grill asparagus for 10 minutes or until nicely browned
9. In a food processor, combine all ingredients for butter and pulse until smooth
10. To serve, let steaks rest for 10 minutes and place on plate alongside asparagus

You can view the original post here and be sure to check out The Kitcheneer for more amazing recipes like this one.

Cooking Tip from The Honest Bison: Use a meat thermometer to ensure that your steak is always cooked perfectly and follow these general temperature guidelines:

Rare: 110-120 degrees       Medium Rare: 121-125 degrees      Medium: 126-130 degrees

For more tips on how to cook bison, click here.