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Buffalo

BlueSmoke
BlueSmoke Posts: 1,678
edited November -1 in EggHead Forum
I was given two of the nicest looking rib steaks I've ever seen, but I've never cooked buffalo. Any tips?[p]Thanks,[p]Ken Stone
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Comments

  • RRP
    RRP Posts: 26,020
    Ken, I've been waiting for someone to reply but in the meantime I'll toss in what little I know. I've had buffalo steaks up in WI two or three times at restaruants. They were very good - sort of like beef but more mild. One thing for certain though and that's why they are touting them for health purposes - there is very little fat at all in buffalo meat. For that reason I sure wouldn't overcook them or you might be wearing them for moccasins!
    PS enjoying your summer off? I'm one of those 12 month dudes so July is like November to me. 8^)

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  • Marvin
    Marvin Posts: 515
    BlueSmoke,
    Hi Ken, I used to buy buffalo - all cuts. Everyone of them is LEAN. RRP's response is the correct one: a very hot fire and just sear them. I would probably make a madeira or hunter's sauce to go over them when served. Have fun with them and let us know how they were.
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  • BlueSmoke
    BlueSmoke Posts: 1,678
    RRP,
    Thanks for the info.[p]Summer??? Kids got out the first week in June, I was in conferences/workshops/etc. until July 1. And I go back Aug. 1. Frankly, if I'm going to get 4 weeks of vacation, I'd like to be able to spread it around during the year. (Then I could go to Eggtoberfest!)
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  • BlueSmoke
    BlueSmoke Posts: 1,678
    Marvin,
    Thanks for the advice. It's nice to learn from one who knows. I think I'll just serve these "au naturel" to try for a baseline taste.[p]I may be able to get some other cuts - sure hope so.[p]Ken
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  • Marvin
    Marvin Posts: 515
    BlueSmoke,
    Avoid the ribs. I've tried hot-n-fast, lo-n-slo and in between. Since we like beef ribs, I thought these would be an interesting change; we failed everytime. The tenderloin, rib eye and some of the sirloin works well. Have fun.
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  • BlueSmoke
    BlueSmoke Posts: 1,678
    Marvin,
    You're not going to believe this. The lady who gave me the steaks has a friend who's culling a herd of buffalo, and she asked if I might be interested in getting any more. Without even thinking twice, I wrote out "Ribs - 2 racks" and "Brisket - 2" On further consideration I want to get exactly what you recommended, but haven't caught up with her yet.
    Oh well, now we'll have a "second opinion" on ribs. Thanks again.
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  • fiver29
    fiver29 Posts: 628
    BlueSmoke,[p]There is a restaurant down the street that spcecializes in making buffalo steak, burgers, and ribs. Because the meat is so lean they don't recommend cooking the steak or burgers over medium unless you like dry meat.[p]I've tried their steak at medium and medium-well just to taste the difference. The medium was moist and juicy all the way through. The medium-well was dry.[p]Hope this helps!
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