TIP: Slice the steaks into strips and serve them family style on a wooden cutting board or platter.
Two 20-ounce boneless bison rib-eye steaks
1 teaspoon kosher salt
1 teaspoon harissa powder
1/4 teaspoon cumin seeds
1/2 teaspoon freshly cracked black pepper
2 teaspoons avocado oil
Flake salt (optional)
Preheat a grill or grill pan to medium-high heat. Prepare a section of the grill for indirect heat or, if using a grill pan, preheat the oven to 400°F.
Dry the rib-eyes very well with paper towels. Season each steak evenly on both sides with the salt, harissa powder and cumin seeds. Rub the seasoning into the meat. Drizzle evenly with the oil and grill over medium-high heat, undisturbed, until deep golden brown on the first side, 3 to 4 minutes. Flip the steaks and cook for 4 minutes on the second side. Check the internal temperature. You are looking for around 135°F for medium. Depending on the thickness of your steak it may already be there but if not, move the steak to indirect heat and cover it, or roast in the oven until it reaches the desired temperature, up to an additional 10 to 13 minutes.
Remove the steaks to a plate or board and squeeze the juice of the lemon half over them. Allow to rest for 5 minutes then slice and serve with a sprinkling of flake salt, if desired.