Buffalo Review

BlueSmoke

Thanks to the responses to my previous posts, I fired up the Egg to 500º and put the rib steaks on. I did 3 minutes, flipped for another 3 and dwelled for a final minute. For a rub, I sticked strictly with Penzeys mignonet pepper (a pepper/cardamon blend).
The meat was milder than a similar cut of beef would have been. It was moist and juicy. My wife commented that it was "chewy" which I think has more to do with the absence of marbeling than anything else.
To do it again, I would run the temp up another hundred degrees, and reduce the time per side to 2 minutes. Finally, if I could afford it I'd cook buffalo more often.

Tractor

Hey. Just wanted to say I've had buffalo steak 1 time and I have always told people it was at least as good as the best beef steak I've ever had. I had the opportunity to eat at the Admiral's Palace in New Orleans a few years ago and that was the main course on the chef's 7-course dinner that day. Amazing!