Idaho Mesquite-Grilled Bison Filet

Introduction

Experience the rich, smoky flavor of mesquite-grilled bison filet, brought to perfection on the Arteflame grill. This recipe highlights the unique searing power of the center grill grate at 1,000°F, locking in the natural juices of the bison for a tender and delicious result. Reverse searing ensures even cooking, while the flat cooktop allows for perfect side dishes to accompany this incredible meal.

Ingredients

• 2 bison filets (6-8 oz each)
• Salt and black pepper, to taste
• 1 tbsp unsalted butter, melted
• 1 tbsp vegetable oil (for starting the fire)
• Mesquite wood for grilling
• Fresh rosemary (optional, for garnish)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack mesquite firewood over the soaked napkins.
3. Light the paper napkins and allow the grill to heat up for about 20 minutes until the center grate reaches 1,000°F.

Step 2: Season the Bison Filets

1. Pat the bison filets dry with a paper towel.
2. Season both sides generously with salt and pepper.
3. Brush both sides with melted butter to enhance flavor and prevent sticking.

Step 3: Sear the Bison Filets

1. Place the filets directly on the center grill grate for a high-temperature sear.
2. Sear each side for about 90 seconds to develop a perfect crust.
3. Once seared, move the filets to the flat griddle cooktop to finish cooking.

Step 4: Reverse Sear to Desired Temperature

1. Place the filets on the flat cooktop section, choosing a lower heat zone to finish cooking.
2. Cook until the internal temperature reaches 15°F below the desired doneness.
3. Remove from the grill and let rest for 5 minutes, allowing carryover cooking to bring the steaks to the perfect temperature.

Tips

• Use a meat thermometer to ensure precision when cooking bison, as it is leaner than beef.
• Mesquite wood gives the filets a deep, smoky flavor; adjust based on personal preference.
• Always let the meat rest before slicing to retain juices.

Variations

1. Garlic Herb Bison: Rub the filets with minced garlic and fresh rosemary before grilling.
2. Spicy Southwest Bison: Season with cayenne, smoked paprika, and cumin for a bold flavor.
3. Maple-Glazed Bison: Brush with maple syrup and Dijon mustard before placing on the grill.
4. Blue Cheese Crust: Top the filets with crumbled blue cheese and let it melt on the cooktop.
5. Teriyaki Glazed Bison: Marinate in a teriyaki sauce for at least 30 minutes before searing.

Best Pairings

• Grilled asparagus with butter
• Roasted Idaho potatoes on the Arteflame cooktop
• Charred sweet corn with smoked paprika
• A bold red wine like a Malbec or Cabernet Sauvignon

Conclusion

The Arteflame grill makes grilling bison filets an easy, restaurant-quality experience. By utilizing the high heat of the center grill grate and the gradual cooking process of the flat cooktop, the bison stays juicy and tender, with the perfect smoky mesquite finish.