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Thread: Dinner tonight: buffalo rib eye steaks

  1. #1
    Susan Guest

    Default Dinner tonight: buffalo rib eye steaks

    x-no-archive: yes

    D'Artagnan had an online special so I ordered buffalo rib eye steaks and
    they were delivered yesterday (along with Berkshire pork ribs).

    There is nothing more delicious in my view than a good, well marbled,
    beef rib eye, but I knew that buffalo was going to be very lean, so I
    marinated it to impart flavor, red wine, Dijon mustard, worcestershire
    sauce, garlic, olive oil.

    I cooked it by a method suggested for thin steaks by a local food
    writer: I got a cast iron skillet smoking hot, seared each side nicely,
    then took them off the heat and covered them with foil for ten minutes.
    Perfect sear outside, completely pink but not too rare inside, perfect
    medium with no brown border all the way through.

    That's the good news, I love the new method for thinner steaks.

    Buffalo hasn't much taste. I mean, I knew it would be lean, but beef
    flank is lean and so is sirloin and they're tasty. I don't like bison;
    my marinade was delicious, so that saved the day, but none of the flavor
    I look forward from a good steak was there. I have two more of them
    left, then no more bison for moi. I often order bison burgers out, but
    I get them smothered with tasty, fatty stuff. This was juicy, but not
    flavorful.

    We had home made cole slaw with them; I'd made it days before and didn't
    really feel like cooking tonight.

    Oh, well.

    I'm sure the ribs'll be just great; I love heritage pork.

    Susan

  2. #2
    Cheri Guest

    Default Re: Dinner tonight: buffalo rib eye steaks

    "Susan" <[email protected]> wrote in message
    news:[email protected]..
    > x-no-archive: yes
    >
    > D'Artagnan had an online special so I ordered buffalo rib eye steaks and
    > they were delivered yesterday (along with Berkshire pork ribs).
    >
    > There is nothing more delicious in my view than a good, well marbled, beef
    > rib eye, but I knew that buffalo was going to be very lean, so I marinated
    > it to impart flavor, red wine, Dijon mustard, worcestershire sauce,
    > garlic, olive oil.
    >
    > I cooked it by a method suggested for thin steaks by a local food writer:
    > I got a cast iron skillet smoking hot, seared each side nicely, then took
    > them off the heat and covered them with foil for ten minutes.
    > Perfect sear outside, completely pink but not too rare inside, perfect
    > medium with no brown border all the way through.
    >
    > That's the good news, I love the new method for thinner steaks.
    >
    > Buffalo hasn't much taste. I mean, I knew it would be lean, but beef
    > flank is lean and so is sirloin and they're tasty. I don't like bison; my
    > marinade was delicious, so that saved the day, but none of the flavor I
    > look forward from a good steak was there. I have two more of them left,
    > then no more bison for moi. I often order bison burgers out, but I get
    > them smothered with tasty, fatty stuff. This was juicy, but not
    > flavorful.
    >
    > We had home made cole slaw with them; I'd made it days before and didn't
    > really feel like cooking tonight.
    >
    > Oh, well.
    >
    > I'm sure the ribs'll be just great; I love heritage pork.
    >
    > Susan



    Thanks for the heads up on the buffalo rib eyes, sorry that it wasn't as
    great as you expected, but I'm sure the pork will make up for it, also
    thanks for passin on the method of cooking thin steaks. I hadn't heard of
    that.

    Cheri


  3. #3
    Susan Guest

    Default Re: Dinner tonight: buffalo rib eye steaks

    x-no-archive: yes

    Cheri wrote:

    > Thanks for the heads up on the buffalo rib eyes, sorry that it wasn't as
    > great as you expected, but I'm sure the pork will make up for it, also
    > thanks for passin on the method of cooking thin steaks. I hadn't heard
    > of that.


    Me, neither, it was in an email with a newspaper food writer. She's
    also suggested we have dinner together sometime. We have very closely
    aligned tastebuds. Great technique, thin steaks can be hard to get
    right inside and out.

    Susan

  4. #4
    Susan Guest

    Default Re: Dinner tonight: buffalo rib eye steaks

    x-no-archive: yes

    I had two of those bison/buffalo ribeyes left over so we had them tonight.

    First of all, I'm completely in love with that pan searing, then resting
    covered with foil technique for thin steaks. Great for winter, too.

    Second of all, they're a lot better if you serve them with softened blue
    cheese/butter blend with some added pepper.

    Of course, there will be no next time; I plan to buy a new freezer and
    have a half grass fed cow from slightly upstate NY cut to my
    specifications; bone in ribeyes included, and no ground meat or cut up
    meat for stew; I'll do that myself. I can't wait to have whole brisket,
    not first cut, chuck roast, etc.

    Susan

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