Bison Top Sirloin with Creamy Horseradish Dill Sauce and Herbed Potatoes

Directions

1. Preheat your Blackstone griddle to medium heat.

2. Add the baby potatoes to the griddle with a splash of water. Cover with a basting dome and steam for several minutes. Stir occasionally, adding more water and covering as needed until the potatoes begin to soften.

3. Season both sides of the bison steaks with salt, pepper, and granulated garlic.

4. In a small bowl, combine the mayonnaise, horseradish, and dried dill weed. Mix until smooth and set aside.

5. Melt a little beef tallow on the griddle, then add the steaks. Sear for a few minutes until a browned crust forms.

6. Flip the steaks and continue cooking, adding more beef tallow as needed.

7. Drizzle the potatoes with cooking oil and season with rosemary garlic seasoning. Add a few sprigs of fresh thyme, toss to coat, and cover with a basting dome. Continue cooking until the potatoes are tender, then remove from the griddle.

8. Turn the steaks as needed to sear all sides and cook to your preferred internal temperature. Reduce the griddle heat if necessary to prevent burning.

9. When the steaks are nearly finished, add the butter to the griddle. Turn the steaks in the melted butter several times to coat.

10. Remove the steaks from the griddle and let rest for a few minutes.

11. Serve the bison steaks with the herbed potatoes and creamy horseradish dill sauce.