buffalo steaks

H

Hayden_Horn

1,000+ Posts
i grilled one up on sunday night and, my god, it was amazing.

the meat is more tender than regular steak, and it cooks faster, so you gotta keep an eye on that, but oh, my, it is GOOD.

i just gave it some salt and pepper, a splash of worcestershire sauce and red wine and threw it on the grill with a bit of butter on top. it only took about 15-20 minutes to cook. i like to smoke my steaks a bit before i put them directly over the fire, so i gave it about 6 minutes a side "in the oven" - my term for indirect heat - and then about 3-4 minutes a side right over the heat. the result was a ******* awesome steak.

i highly recommend the buffalo if you haven't tried it yet.

as sides, i sautted some mushrooms in a garlic red wine butter sauce, and roasted some potatoes on the grill.

overall, it was quite the outstanding meal.
 
A few months ago, I picked up some bison steaks at HEB when they had marked them down. Thought they were worth a shot.

Were they ever. Unbelievably tender, with a clean, grass-fed flavor. In short, they were as close to Argentine beef as I've had in the US.

This past week, I bought some bone-in beef strips. They were good, but not as good as the bison.

You can keep your prime beef -- for an excellent steak (and a reasonable portion -- they're usually cut into 8 oz steaks) at home, I highly encourage the bison.

My parents followed my advice (and they are snobs about Argentine beef -- they whined incessantly when they moved back to the US). They are now bison converts.
 
Not gamey. Beefy.
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We order direct from friends who raise buffalo. It's pretty lean, so steaks are better when grilled no more than medium-rare. Ground buffalo as a substitute for ground beef is fine for just about anything but hamburgers, imho.

The reason I don't like it as well as for hamburgers is since it is so lean, it dries out quickly (I don't like any gound meat cooked less than medium-well). I've tried adding some olive oil or mixing in some regular ground beef (which, I guess, defeats the purpose), both of which help, but I still prefer ground beef for hamburgers. One person I know recommended mixing in French salad dressing, but all I can say is
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.

I'm not too wild about buffalo roasts, either, because I don't like cool centers in my roasts, and it's easy to let the roast get way past medium if you aren't careful. It's better going the slow cooker route so it's at least tender.

I had some good buffalo patty sausage for breakfast at a restaurant once, but I suspect it was mixed with pork fat. I might experiment some time in the future and make my own. I"m also curious about buffalo brisket.

Not only is buffalo lean, it is as low in cholesterol as white meat chicken or turkey. It doesn't seem to have much marbling, just exterior fat. If you get it in butcher paper like we do, the cuts can be deceptively small in terms of what's edible. Next time we order, I might just buy a side and have the butcher trim it closer.

I pay roughly $4.00-$5.00 a pound (fully processed) direct from the rancher. I paid less than $2.00 once during a drought when they were selling off animals. What are they selling it for at HEB?
 
I tried Buffalo steak for the first time at Wildfire Grill in Georgetown. I was skeptical at first for fear it would have a "gamey" taste, but it knocked my socks off. Tender and full of flavor! A fan ever since.
 
I actually ate a buffalo cheeseburger in Cloudcroft, NM, once. It was really good, and not too dry. Not sure how they achieved that, and I haven't tried it myself.
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I too have had buffalo burgers and thought they were pretty good, but I'm glad to hear such positive reviews of the steaks.

I'm gonna pick some up this weekend at the farmer's market.
 
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