Grilled Bison with Rosemary Garlic Butter
Recipe type: Game, Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 2+
  • Bison sirloins, one per person
  • salt and pepper, to taste
  • 1/2 cup salted butter, cut into chunks
  • about a 5-inch stem of fresh rosemary, rinsed and stripped of leaves
  • 2 cloves garlic, peeled and coarsely chopped
  1. I like to let my steaks rest at room temperature for about fifteen minutes after they are seasoned, as it makes it easier to cook evenly on the grill. Pat your steaks dry with some paper towels, then sprinkle with salt and pepper on both sides and let them rest.
  2. Heat the grill to medium-high heat, and cook the steaks for 3-5 minutes per side (this will depend on the how thick they are), or until medium rare. Remove from heat and top each steak with a pat of the butter.
  3. For the butter:
  4. In a food processor or blender, pulse the butter with the rosemary and garlic until blended. Use a rubber spatula to scoop the butter onto a piece of wax paper and form it into a "log" shape (for easy cutting). Roll it up in the wax paper and refrigerate or freeze until ready to use.
  5. Note: If you want to freeze the remaining butter, refrigerate in the wax paper until firm, and then place the butter log in a plastic freezer bag, remove excess air, and freeze for up to six months. The butter will still be safe after six months, but it starts to taste like "freezer" if you keep it too long.
Recipe by Seasonal & Savory at