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This week on Wisconsin Foodie Garrett Weber-Gale & Brian Moran prepare Bison Strip Steak.


4 bison steaks
1/4 cup finely chopped fresh rosemary and thyme.
2 garlic cloves minced
1/8 cup olive oil
pepper
dash of salt to taste

Mix the fresh herbs, garlic, salt and pepper with the olive oil

Coat the mixture on the four bison steaks

Let sit for at least an hour, preferably overnight to marinade

Take steaks out of the refrigerator 30-40 minutes before cooking

Grill 3-4 minutes per side

Use a meat thermometer to see if the temperature is to about 142.

Flip steaks every two minutes if you need further cooking

Make sure you don’t over cook bison, it will get very tough.

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