Ingredients

• 2 tablespoons black peppercorns, cracked to a medium grind
• 2 tablespoons pink peppercorns, cracked to a medium grind
• 1 tablespoon kosher salt
• 4 (10-ounce) bison (buffalo) steaks, New York steak or strip loin cut
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon brown sugar
• 2 cups shallot, peeled and sliced 1/8-inch thick
• 2 cups red wine
• 1 tablespoon chopped fresh thyme
• Salt and pepper

Instructions

1. Combine the ground peppercorns and salt and liberally coat the bison steaks.
2. In a heavy-bottomed saucepan on medium-high heat melt the butter with the oil and sugar. Add the shallots and caramelize them for 10 minutes. Add the wine, turn down the heat to a simmer and reduce liquid to 1/4 of its original amount. Remove from heat. Add thyme and season.
3. On a hot grill, cook the steaks to the desired doneness.
4. To serve, top each of the steaks with a spoonful of the shallot marmalade. The marmalade can be hot, warm or room temperature.