Let the bison steaks rest at room temperature for 20-30 minutes until they are ambient temperature. Drizzle on Worcestershire on both sides of each steak then rub on the salt and pepper. Rest for another 15 minutes while preheating the grill.
Meanwhile, in a small bowl whisk together the plum sauce, white balsamic and liquid smoke. Set aside, do not chill.
On a grill preheated to 500-600 F, sear each steak for 3-4 minutes per side, rotating 90 degrees halfway through each side to create crisscross grill marks (as desired). (For well-done, grill 4-5 minutes per side for inch thick steaks.)
Brush the top of each steak generously with the plum glaze. Close the grill to broil the steaks for an additional two minutes, until the sauce is warmed through and bubbling.
Rest the steaks for at least 10 minutes prior to slicing for best results. Serve with your favorite cookout sides like potatoes, coleslaw and baked beans. Enjoy!