{"id":10594,"date":"2010-02-17T12:07:23","date_gmt":"2010-02-17T16:07:23","guid":{"rendered":"http:\/\/foodembrace.com\/?p=10594"},"modified":"2010-02-18T01:36:36","modified_gmt":"2010-02-18T05:36:36","slug":"thoughts-on-bison-steaks","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2010\/02\/thoughts-on-bison-steaks\/","title":{"rendered":"Thoughts on Bison Steaks"},"content":{"rendered":"

\"\"<\/a>It’s Scott’s birthday week, so this means we get to eat some super special meals.\u00a0 One of the things Scott wanted for sure was some steak.\u00a0 We don’t eat red meat often, not because we think it’s The Devil Meat but just because we don’t eat all that much meat in general.\u00a0 Everything in moderation, ya know.<\/p>\n

When my husband asks for something he gets it or at least I try my best to provide it for him.\u00a0 We were at the butcher and none of their steaks looked very appealing.\u00a0 I felt really awful having to tell Scott that none of the steak was worth purchasing.\u00a0 He explained that he understood as the meat didn’t look too nice and it was no big deal.<\/p>\n

I, however, was totally bummed.<\/p>\n

We moved on to another butcher, one who provides bison (buffalo) meats and they just happened to have some bison steaks on sale.\u00a0 Both of us have only ever had ground bison so steaks seemed intriguing!\u00a0 We bought two and brought those little babies home with us.<\/p>\n

I originally had plans of grilling them even during our nasty-ass<\/span>, most awesome winter weather we are currently having.\u00a0 However, by the time we were ready to eat it was too dark outside to bust open the grill.\u00a0 If we had better backyard lighting we might have pushed on through.<\/p>\n

I handled these steaks the way I handle all steaks, which is by covering them liberally with a dry rub and letting them hang out in the fridge for several hours.\u00a0 The dry rub I used on these steaks was pretty basic:<\/p>\n