Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, mike's black pepper bison & garlic russets on sea salt bricks. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Mike's Black Pepper Bison & Garlic Russets On Sea Salt Bricks is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Mike's Black Pepper Bison & Garlic Russets On Sea Salt Bricks is something that I’ve loved my entire life.

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

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

1. Prepare ● For The Meats
2. Make ready 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. Get as needed Garlic Olive Oil
6. Take ● For The Baby Red Russet Garlic Potatoes
7. Prepare 1 Pound Baby Russet Red Potatoes [halved]
8. Prepare 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. Take 1 tsp Italian Seasoning
13. Make ready 1 tsp Course Sea Salt

Steps 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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