From a cabin in the middle of nowhere in Utah, grilled bison and eggs.
1/2 teaspoon EACH salt, pepper and sugar
One 6 - 8 ounce bison steak
1 large onion, peeled and cut into 1 thick slices
2 tablespoons whiskey
1 tablespoon butter
tomato wedges for garnish
Season one side of the bison steak with 1/4 teaspoon EACH salt, pepper and sugar. Place on hot grill, seasoned side down, along with onion slices. After a few minutes, flip bison and season the second side. Flip the onions. Sear bison a couple of minutes, pour whiskey over, then cook 5 - 10 minutes more until medium well. When it's almost done, melt a couple of tablespoons of butter in a small skillet and fry up an egg. To serve: Place onion slices on plate, top with bison and finish off with the egg. Garnish with tomato wedges. Serves 1.