Our buffalo are raised on vast pastures in Canada and the U.S. to exacting specifications on a 100% vegetarian diet, in a clean and natural environment, without the use of chemicals, hormones, antibiotics or steroids. These indigenous animals, technically bison (though we use the more common name buffalo), are raised with minimal human interaction, and are left alone to graze and behave as they have done for centuries. This is the original free-range, good-for-you red meat.
Buffalo meat is quite lean –leaner than beef, pork, turkey and even chicken—and never leaves a greasy or gamey taste in the mouth. Buffalo offers nutritionally-dense red meat with 25% to 30% more protein than beef, 25% less cholesterol and about half the calories. High in iron and protein, buffalo is often described as having a sweet and intense flavor.
The ribeye is a steak for serious steak lovers. And this buffalo ribeye is a tender and flavorful alternative to beef. Since it is so lean, buffalo is best prepared using lower temperatures than you would for beef; cook it rare to medium rare for best flavor and texture. With so little fat, there is nothing to protect from the heat, so keep a close eye on buffalo when cooking it for the first time, as it’s easy to overcook.
We like to brush the ribeye lightly with oil and cook over the cooler part of the grill. Black pepper, garlic, onions and potatoes make great accents for this succulent steak, which is perfectly satisfying when prepared simply.
"Onion and garlic help mellow the rich flavor of buffalo steak and sweet brown sugar helps temper the vinegar in a delightful onion confit. "
"Make this classic preparation, steak with black pepper, using our lean yet succulent buffalo."
"Grilled buffalo ribeye is a hearty reminder of how satisfying a juicy piece of meat can be. This lightened version of an Old World classic, Yorkshire pudding, pairs well with the New World meat."
"There is perhaps nothing more satisfying than a simple steak grilled over fire with a syrupy red wine sauce."
"Marcus serves marbled rib eye steak with his version of the classic steakhouse side, creamed spinach. In his recipe, kale and bok choy are cooked with lemongrass, cilantro and mint."
