Prime Steak Strips:
These delicious, tender and easy to use steak strips come from the Cadillac cuts only, including the Tenderloin, New York, Ribeye and Sirloin. To prepare, rinse and pat dry, rub with olive oil and season with salt and pepper, then quick sauté or grill!
Tenderloin Filets, Ribeyes, New Yorks, Top Sirloins, Sirloins, Terres Major Filet, Bone-In Ribeye, Porter House, and T-Bones:
These premium cuts take minimal preparation. For basic grilling or pan-frying, rinse and pat dry, rub steaks with olive oil, salt, and pepper and let them rest at room temperature for 2 hours before cooking. Follow one of cooking instructions below, and time guidelines for tasty and tender results.
Artisan Butcher Steaks:
Fine Cut Sirloin, Round Heel Steak, Terres Major Filet, Eye of Chuck Filet, and Tri-Tip Minute Steaks
Although the names of these cuts may not be as familiar, they are loaded with taste, and tenderness. They require no-fuss preparation; simply rinse and pat dry and rub with olive oil, salt and pepper. Grill, or pan sear, following cooking times based on thickness. Note: The Tri-Tip Minute Steaks, take only one minute.
Marinating Steaks:
Flank Steak, Skirt Steak, Chuck Tender Steak, Flat Iron Steak
At an angle, pierce steak with fine tined fork. Place in marinade and massage into meat. Allow steaks to marinade for 4 to 24 hours based on thickness, to achieve maximum tenderness. Remove steak from marinade and shake off excess marinade. Allow steak to rest at room temperature for 2 hours before cooking. Grill, pan-fry or broil, following cooking times based on thickness of cut. Slice thin against the grain.
Rosemary, Dijon, and Lemon Marinade
A delicious marinade for Bison Steaks and Buffalo Roasts
* 1 tablespoon Dijon mustard
* 2 cloves garlic, chopped (1 T.)
* 1½ tablespoon fresh rosemary, chopped fine
* ½ teaspoon sea salt
* 2 teaspoons black pepper
* 1 teaspoon sugar
* 1/3 cup lemon juice
* 1/3 cup olive oil
Mix ingredients in blender in order of list, adding olive oil in a slow steady stream while motor is running. *This can be used as a salad dressing too.
Steak Cooking Instructions
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 white, for best 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.
Steak Cooking Times:
Length of cooking time depends on the thickness of steaks. Adjust to your personal preference.
* 1/2" thick: 2 minutes each side.
* 1" thick: 3 minutes first side, and 2 minutes second side for medium rare.
* 1½" thick: 4 minutes each side for medium rare.
For thicker cuts, increase cooking time by 1 minute per half inch per side, for medium rare.
Temperature Guide--Internal temperatures of meat:
* Rare – 130 degrees. Medium-rare – 140 degrees. Medium - 155 degrees.
http://wildideabuffalo.com/recipes/buffalo-basics/
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