From Cibola Farms. Grab a pamphlet from the Cibola stand to learn more about cooking bison, a lean meat without intramuscular fat (know as “marbling” to the Morton’s crowd). Cooking it “low and slow” is the key. When grilling with gas, keep a low to medium flame. If grilling over coals, raise the rack up or heat tray down a notch. Definitely use a meat thermometer, and cook the bison to the following temperatures: rare is 120-130F, medium-rare is 130-135F, and medium is 140-150F. “Don’t even bother with a medium-well or well-done bison steak–have chicken instead,” the farm advises.
2/3 cup (packed) dark brown sugar
1/3 cup coarse salt
1/4 cup chili powder
1/4 cup coarsely ground black pepper
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon ground cloves
9 garlic cloves, pressed
3/4 cup corn oil
buffalo steaks (NY strip, rib eye, or sirloin)
Mix first 7 ingredients in a medium bowl. Using fork, mash in garlic. Using 3 tablespoons spice mixture for each steak, rub spices on both sides of steaks. Whisk corn oil into remaining spice mixture; set oil rub aside. Place steaks in a shallow dish, cover, and chill the steaks and oil rub at least 4 hours and up to 24 hours.
Prepare barbecue (medium heat) Brush steaks with some of the oil rub. Grill steaks to desired doneness, brushing occasionally with oil rub. Use meat thermometer to gauge when done.
