Charcoal Grilled Bison


  • 4 (5oz) Bison tenderloins
  • 1 tbs extra virgin olive oil
  • 1/4 tbs garlic, minced
  • 1 tbs fresh rosemary, coarsely chopped
  • 1 tbs kosher salt
  • 1 tsp fresh cracked black pepper
  • Wood chips and charcoal for grilling
This dish was served at the 2013 Presidential Inauguration:
  • Marinate bison steaks overnight with oil, garlic, rosemary and black pepper.
  • Remove the steaks from the refrigerator and remove the large pieces of rosemary, then season with salt and pepper on all sides.
  • Allow meat to sit at room temperature for 20 minutes to allow the salt to penetrate the meat.
  • Soak the wood chips in water for 30 minutes, meanwhile start a charcoal fire.
  • Once the coals are ready, add the wood chips and let them start smoking before adding the meat.
  • Grill steaks on each side for 5-8 minutes for a medium rare steak, depending on the thickness of the fillets.
  • Remove from the grill and allow to rest for 5 minutes before serving.


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