Pat the bison strip loins dry with paper towels. In a small bowl, mix the cracked cubeb peppercorns and sea salt. Rub this mixture all over the bison steaks, ensuring they are evenly coated. Let them sit at room temperature for about 30 minutes.

Preheat your grill or a cast iron skillet over medium-high heat. Drizzle the ramps with a little olive oil and grill them until charred and tender, about 2-3 minutes on each side. Remove from heat and set aside.

In the same skillet or on the grill, add the remaining olive oil. Once hot, add the bison strip loins and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare). Remove from heat and let rest for 5-10 minutes.

In a small bowl, combine the softened butter, roasted garlic, fresh herbs, and lemon juice. Mix until well combined. Place the mixture onto plastic wrap, form it into a log shape, and wrap tightly. Refrigerate until firm.

Slice the rested bison strip loin and serve topped with the charred ramps and a slice of the fire-roasted herb confit butter.