For Father’s Day I went to Whole Foods to pick up a big juicy Porterhouse steak for my husband. But the last porterhouse sitting in the case didn’t appeal to me. I’m probably way to finicky about the way beef is trimmed and the amount and thickness of the marbled fat in the beef. Anyway, my eyes started wondering around the meat case when I suddenly spotted bison and buffalo. Never having either, I thought it was time to try one of them out. I purchased a big bison sirloin steak and took it home. It was extremely lean with almost no visible marbling. I asked the butcher how to cook it, and he confirmed what I thought, cook it quickly over medium to high heat and not more than medium rare to keep it tender.
When I got home with it, I went back in forth with so many marinating ideas; I just couldn’t make a decision. I talked with a few other bloggers and came up with some wonderful red and white wine marinades with different fresh herbs and shallots. But because of indecision, and waiting too long to make up my mind, I used my old reliable steak recipe. It’s my mom’s steak recipe, minus the Accent. Yes Accent, aka MSG, and I love the stuff. However, I haven’t used it in years because it makes me retain even more water than salt. But if you don’t mind Accent, and your not sensitive to it, by all means add a light sprinkle and you’ll have the best steak ever.
You can use this recipe with any red meat. I’ve had it with beef, venison, and now bison, and it tastes amazing every time.
Yield: Serves 4
1 - 2 1/2 lb bison sirloin steak
1/4 cup Worcestershire sauce
1 tablespoon soy sauce
freshly cracked pepper to taste
1 - 2 tablespoons butter
1. Preheat grill to medium high heat. Add soy sauce, Worcestershire sauce and pepper to steak. Cover and let sit unrefrigerated until grill is ready, about 30 minutes or so. This will help the meat come to room temperature and marinate for a little while.
2. Cook meat over medium-high to high heat until no more than medium rare. Cooking it beyond this temperature will make it tough.
3. When done, remove from grill and top with butter. Cover with foil and let rest the same amount of time it cooked. So if it was on the grill 15 minutes, let it rest for 15 minutes.
4. To serve, cut the same way you would a London broil, against the grain.
