Dry-Brined Grilled Bison Round Steak

Method

1. 1Set the steak on a wire rack, dry brine it with Spruce Tip Sea Salt, and refrigerate for 4–6 hours to enhance the natural flavour.
2. 2Fire the charcoal grill's cast iron grates up to a scorching 600°F.
3. 3Sear the steak hot and fast for a steakhouse-level crust, cooking it only to rare to keep this lean cut moist and tender.
4. 4Rest, slice, and serve.

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