Here's what you'll need.
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.
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.
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.
Rinse meat - pat dry - coat with garlic olive oil and press hard into your peppered seasonings.
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.
Serve with a quality rich red wine with fresh bread and honey butter. Enjoy!
