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1 tbsp dried oregano
½ tsp each black, green and white peppercorns
1 tsp sea salt
4 dried cascabel chilies, roughly chopped
1 dried ancho chili, roughly chopped
4 bison strip-loin steaks, each roughly 12 ounces and 1¼ inch thick
To make the dry spice rub, place the first 5 ingredients in a small food processor.
Sprinkle each side of steak with 1/2 tbsp of spice rub. (Any remaining rub can be stored in an airtight container for future use.)
Heat the barbecue to 475 to 500 degrees. Place steak on the hot grill, close lid and sear for 2 minutes. Open lid and turn steaks over, close lid and sear for another 2 minutes. Once steaks are seared, reduce heat to medium high. Grill with lid closed for 5 minutes on each side for a medium-rare steak. Remove from the grill and allow steaks to rest for at least 3 minutes before slicing. Serve hot.