Blackened Sirloins - Make'm Dance 

6 to 10 (6 to 8 oz) bison sirloins, cut 1/2" to 3/4" thick	3/4 lb. unsalted butter, melted & kept warm in skillet
SEASONING MIX:
1 T Salt 1 T + 2 tsp White Pepper 1 T + 3/4 tsp Black Pepper 2 1/2 tsp Dry Mustard	2 1/2 tsp Ground Red Pepper    (preferably cayenne) 2 tsp Garlic Powder 3/4 tsp Dried Thyme Leaves
Blackening: Let the steaks come to room temperature before blackening.  Combine the seasoning mix ingredients thoroughly in a medium-size bowl.  Heat a large cast-iron skillet over very high heat until it is extremely hot and just short of the point at which you see whits ash or a white spot forming in the skillet bottom, about 8 minutes. (The time will vary according to the intensity of the heat source)       Heat the serving plates in a 250º oven.    Just before cooking each steak, dip it in the melted butter so that both sides are well coated, then sprinkle each side generously and evenly with the seasoning mix (use between 1/4 and 1/2 teaspoon on each side), patting it in with our hands. (If you lay the steak on a plate or other surface to season it, be sure the surface is warm so the butter won't congeal and stick to the surface instead of the steak. Wipe the surface clean after seasoning each steak. Use any remaining seasoning mix in another recipe.)    Immediately place the steak in the hot skillet. The steak is very lean; pour about 1 teaspoon butter on top. (Be careful, as the butter may flame up.) If you cook more than 1 steak at a time, place each steak in the skillet before buttering and seasoning another one. Cook, uncovered, over the same high heat until the underside forms a crust, about 2 minutes (the time will vary according to the thickness of the steak and the heat of the skillet or fire). Turn the steak over and pour about 1 teaspoon more butter on top of each, if needed. Cook just until meat is done, about 2 minutes more. Serve the steak, crustier-side up, while piping hot. Clean the skillet after cooking each batch and repeat the blackening procedure with the remaining steaks.    To serve, place 1 or 2 steaks on each heated serving plate. If you use a serving platter, do not stack the steaks.
	Rod and Emily Sather, Mosquito Park Enterprises