Buffalo Steak Preparations

Premium Steaks: Tenderloin Filets, Ribeyes, New Yorks, Top Sirloins, Terres Major Filet, Eye of Chuck Filet, Bone-In Ribeye, T-Bone, Porterhouse, Hanger Steak

The above listed cuts take minimal preparation. For basic grilling, rub steaks with olive oil, salt, and pepper and let them rest at room temperature for 2 hours before cooking.

Artisan Steaks:  Sirloin Steak, Round Heel Steak, Tri-Tip Steak-Roast

Pierce steaks with a fine tined fork and then continue with preparation listed above.

Marinading Steaks: Flank Steak, Skirt Steak, Flat-Iron Steak

For best results these steaks require marinading. Pierce steaks with a fine tined fork, and place in a marinade to achieve maximum tenderness for 8 to 24 hours. Allow steaks to rest at room temperature for 2 hours before grilling. Shake off excess marinade before cooking. Follow one of the cooking preparations below. Slice thin on the bias.

Gas Grilling:

Insure grill grate is clean. Preheat grill to high heat and close lid. Temperature should be 500*.
Brush grill grate with oil. Place prepared steaks on grill, close grill lid during grilling and follow cooking times below. Remove steak from grill and place on plate. Cover tightly with foil and let steak rest for 5 minutes before serving.

Char Grilling:

Insure grill grate is clean. Pile coals high in center. Allow coals to become slightly white, for hottest heat. Using tongs spread coals around evenly. Oil grill grate and place low and close to coals. Place prepared steaks on grill, close grill lid during grilling and follow cooking times below. Remove steak from grill and place on plate. Cover tightly with foil and let steak rest for 5 minutes before serving.

Pan Searing:

Heat seasoned (rubbed with oil) cast iron skillet over medium high heat and allow pan to become very hot. Place prepared steaks in hot pan and follow cooking times below. Remove steak from pan and place on plate. Cover tightly with foil and let steak rest for 5 minutes.

Grilling Time:

• 1/2″ thick: 2 minutes each side for medium rare.
• 1″ thick – 3 minutes on the first side, and two minutes on second side for medium rare.
• 1 1/2″ thick – 4 minutes each side for medium rare.

Increase or decrease time according to steaks thickness and your personal preference.

Temperature Guide–Internal temperatures of meat:
Rare – 130 degrees. Medium-rare – 140 degrees. Medium – 150 degrees.