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grilled bison with bleu cheese butter

… in Salem, New Hampshire, of course, at the Salem NH Farmers Market.

Don Miner of Miner Family Farm convinced me to try a steak from his herd. Bison, as compared to its fellow grazer the cow, is lower in fat, calories, cholesterol, saturated fat and higher in protein and iron. It even beats out pork AND chicken. Yes, chicken! I was shocked to learn this.

MOOoove over cows. Bison is my new best friend. At least my new BFF – best farm friend.

With grilling season upon us, this was a good “star” for WMUR’s Cook’s Corner taping (episode will be aired on Saturday, June 4.). I hadn’t grilled on air before, but my new Le Creuset Bistro Grill Pan worked wonderfully.

[Big shout out to the best crew and anchors. Today I worked with Adam Sexton (l) and favorite producer Sam.]

Bison is a deeper red than beef since there’s hardly any marbling. And since there’s hardly any fat, it cooks quickly.  The trick is to not overcook it; it tastes better rare to medium rare. It’s like buttah.  Bison buttah. And with the bleu cheese butter it’s Bison buttah with buttah.

I served this with a roasted fiddlehead and blue potato salad (with ingredients from Arrowhead Family Farm) and a golden beet and apple slaw (with ingredients from Farmer Dave’s).

Leftovers were turned into empanadas and topped an arugula and feta salad.

What you need:

  • 2 bison steaks
  • Canola oil
  • Freshly ground sea salt and black pepper

What you do:

  • Allow to sit at room temp for about 30 min.
  • Season steaks with salt and pepper.
  • Heat oil on grill pan over high heat until hot.
  • Add steaks and sear, 4 min per side for rare; 5 min for med rare.
  • Remove from grill pan.
  • Top each with dollop of bleu cheese butter.
  • Transfer steaks to serving plates.
  • Let rest 5 min before serving.

Bleu Cheese Butter

What you need:

  • 1/4 c crumbled Shades of Blue Bleu Cheese (Brookford Farm)
  • 1/2 c (8 tbs) butter (Brookford Farm), softened
  • 3 sprigs fresh thyme, stripped and chopped
  • Freshly ground sea salt and black pepper

What you do:

  • Mix bleu cheese and butter until well combined.
  • Add thyme and season with salt and pepper.
  • Transfer to serving bowl, cover, and refrigerate for at least 30 min.