Coffee Rubbed Bison Striploin with Chocolate Stout Gravy
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 munites | Serves: 2
Created By: Maddie & Kiki, Canada's Favourite Female Grillmasters
This delicious Coffee Rubbed Bison Striploin is very easy to put together, yet special enough to serve on a romantic date night at home. You can easily substitute Noble Premium Bison Top Sirloin or Bison Ribeye - just don't cook past Medium for the best taste experience! Tip: If you are sensitive to caffeine in the evening, decaffeinated espresso is a suitable substitution. Similarly, non-alcoholic stout works as well as its alcoholic counterpart!
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Directions
- About 20 minutes before cooking, remove bison steak from the refrigerator and let sit, covered, at room temperature.
- Combine all the spices for the coffee rub in a small bowl. Lightly pat the steak dry with paper towel. Coat the steak evenly on both sides with the rub, making sure to get the sides as well.
- Preheat a cast iron skillet over high heat for about 5 minutes, then reduce the heat to medium high. Add the avocado oil.
- Place the steak in the pan, and cook until slightly charred, 4-5 minutes. Turn the steak over and continue to cook for 3-5 minutes for Medium-Rare (an internal temperature of 135° F/57° C), 5-7 minutes for Medium (140° F/60° C). Because the rub is so dark, it’s difficult to determine doneness based on looks alone – be sure to use an instant read thermometer for best results, and don’t cook past Medium.
- Transfer steak to a cutting board, tent loosely with foil and let rest while you make the gravy.
- Add the butter and flour to the cast iron skillet. Cook, stirring constantly for 2-3 minutes.
- Add the stout, beef stock, and stir until thickened. Add the dark chocolate and season with salt and pepper to taste. Stir until the chocolate is melted. Remove from heat.
- Slice the steak across the grain. Serve half a steak per person, with the gravy over mashed potatoes, or with fresh cut french fries.
Entertain with Bison!
Ingredients
226g (8oz) Noble Premium Bison Striploin Steak
2 tbsp (30 mL) avocado oil
For the Coffee Rub:
1 tbsp (15 mL) finely ground espresso
1/4 tsp (1.25 mL) chipotle powder
1/4 tsp (1.25 mL) salt
1/4 tsp (1.25 mL) pepper
1/2 tsp (2.5 mL) garlic powder
1 tsp (5 mL) coconut sugar
For the Chocolate Stout Gravy:
2 tbsp (30 mL) butter
2 tbsp (30 mL) flour
1 cup (250 mL) stout
2/3 cup (160 mL) beef stock
2-3 squares of dark chocolate
Salt and pepper to taste
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