1
["In a small bowl, combine the oil and Essence on a plate and mix into a paste.", "Spread both sides of the steaks completely with the mixture.", "Place in a shallow dish, cover tightly with plastic wrap, and refrigerate for at least 4 hours and up to 24 hours.", "Remove from the refrigerator and bring the meat to room temperature before grilling, about 30 minutes.", "Preheat the grill.", "Slice the butter into 1/2-inch thick pieces and keep refrigerated until ready to use.", "Place the steaks on the grill and cook to desired temperature, about 4 minutes per side for medium-rare.", "During the last 2 minutes of cooking, place 1 to 2 pats of herb butter on each steak.", "NOTE: As bison cooks more quickly than beef, it is best to measure the thickness to cook:", "1 inch thick - Rare: 6 to 8 minutes, Medium: 8 to 10 minutes", "1 1/2-inch thick - Rare: 8 to 10 minutes, Medium: 10 to 12 minutes", "2 inches thick - Rare: 10 to 12 minutes, Medium: 14 to 18 minutes", "Remove from the grill and place on 4 plates.", "Garnish with the thyme sprigs and serve immediately with the Grilled Vegetable Ratatouille and Grilled Sausages.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"
