Bison Steaks with Fig-Balsamic Sauce
At Maison Troisgros in France, Garrett Weber-Gale learned how to cook steak in a pan, which helps retain the juices. "Grilling," he says, "sucks the moisture out of meat." He's a big fan of bison, because it's leaner and higher in iron than beef, but beef tenderloin also works well here.
Frozen demiglace, a kind of concentrated stock, is available at Whole Foods.