Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mike's black pepper bison & garlic russets on sea salt bricks. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Mike's Black Pepper Bison & Garlic Russets On Sea Salt Bricks is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Mike's Black Pepper Bison & Garlic Russets On Sea Salt Bricks is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook mike's black pepper bison & garlic russets on sea salt bricks using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Mike's Black Pepper Bison & Garlic Russets On Sea Salt Bricks:

1. Get ● For The Meats
2. Get 2 (8 oz) Bison Fillets [room temp]
3. Prepare 2 tbsp Fresh Ground Course Black Pepper [divided]
4. Get 2 tbsp Steak Seasoning [your favorite brands - Weber or Santa Ma
5. Prepare as needed Garlic Olive Oil
6. Get ● For The Baby Red Russet Garlic Potatoes
7. Take 1 Pound Baby Russet Red Potatoes [halved]
8. Make ready 1/2 Sweet Viadailla Onion [quartered]
9. Get 1/2 tbsp Fresh Ground Black Pepper
10. Get as needed Garlic Olive Oil
11. Make ready 1/2 tbsp Granulated Garlic
12. Prepare 1 tsp Italian Seasoning
13. Take 1 tsp Course Sea Salt

Instructions to make Mike's Black Pepper Bison & Garlic Russets On Sea Salt Bricks:

1. Here's what you'll need.
2. Heat your Himalayan salt block in the oven at 350° for 1 hour. Authors Note: Williams & Sonoma makes a great salt plate for only $50.00 to $75.00 that will last you for years.
3. Rinse and chop your potatoes and onions. Pat everything totally dry. Then, coat with garlic olive oil and your seasonings. Mix well. Also, prepare your dry rub for your bison fillets.
4. Place garlic oiled - seasoned potatoes and onions on your preheated salt block in the oven. Bake for 30 minutes at 350°. Leave room for your fillets.
5. Rinse meat - pat dry - coat with garlic olive oil and press hard into your peppered seasonings.
6. Place bison on your salt slab [heaviest peppered side down first] for 3 minutes on each side. Longer if you want your meat well done. Tho, since bison is such a super lean meat - you'll want it more on the rare side. Flip meat once while cooking.
7. Serve with a quality rich red wine with fresh bread and honey butter. Enjoy!

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