Melt two tablespoons of butter in a skillet over medium-high heat until it is just starting to brown. Season the bison strip loin steaks on both sides with salt and pepper. Sear the bison strip loin steaks for 3-4 minutes per side, including 1-2 minutes on the short sides to melt down the fatty caps (alternatively, trim off any excess fat prior to cooking). Sear 4-5 minutes per side for medium; 5-6 minutes per side for medium-well.

Remove the steaks from the skillet and set aside to rest on a plate while preparing the rest of the ingredients.

Wipe the skillet clean. Add the remaining two tablespoons of butter. Once bubbling, add the eggs to the skillet and fry the eggs until the yolks reach the desired doneness. Season with salt and pepper, to taste. Alternatively, for a more classic eggs benedict, poach the eggs in simmering water.

Make the hollandaise by melting four tablespoons of butter in a microwave-safe bowl until boiling - about 90 seconds to 2 minutes. It should be steaming hot.

In a small bowl or tall glass, add the egg yolks, hot sauce and lemon juice. Use a hand blender to lightly blend together until pale, then slowly pour the boiling butter into the yolks in a constant stream while blending constantly. The hot butter will cook the egg yolks. Continue to blend until pale and slightly thickened, about 90 seconds.

Assemble by toasting the sourdough muffins, adding the seared steak, placing a fried egg on top then pour the hollandaise over the top as desired. Add a sprinkling of red pepper and parsley for a pop of color. Serve immediately and enjoy!