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Grilled Bison Steak

Choose rib eye or New York strip steaks. Use tongs to turn the steaks to keep all the juices in. If you add mesquite chips to the grill coals, the steaks will take on a Southwestern flavor.

Rub 6-ounce cuts of bison steak with olive oil. Rub the meat liberally with a combination of kosher salt and cracked pepper. Grill the steaks 4 to 6 inches above medium hot coals for the following times depending upon the thickness of the steak.

1 inch thick rare: about 6 to 8 minutes a side

1 1/2 inches thick rare: about 8 to 10 minutes a side

Marlene Parrish

Thursday, October 14, 1999



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