![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJMXwh2KnGTnnIbyGVZzWXm9FQWCH0tS_5bAPvk-IalqhTd4S-RmTsrMgci7E7kwa_gGhI3w-L26m8YtSdkMLfA1N4bQh6tFgDG7YfwJA30dxRpM8mYeka7hLTrH_b06nCYpMF8yCeGIZ4/s320/Various+319.jpg)
We cooked the grass-fed bison steaks (from the farmers' market) on our Santa Maria BBQ Grill tonight.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202008/Various315.jpg)
These beautifiul slabs of bison meat were simply seasoned with salt and pepper and rested in the fridge for overnight. I grilled them over medium+ heat for 3-4 minutes each side.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202008/Various331-1.jpg)
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202008/Various335.jpg)
The meat was the perfect medium-rare! It was so delicious and wonderfully clean/pure. Another thing I love about bioson meat is that it has the good "bite" to it, but it's never chewy. The more I bite the meat, the juicier flavor fills my mouth. With my homemade Chimichurri sauce, the meat was an absolute delight.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202008/Various326.jpg)
All the vegetables were grilled over the charcoal, too. And, of course, we had the perfectly cooked brown rice with Kamado-san (double-lid donabe rice cooker).