I seasoned the Buffalo Sirloin with Sea Salt and Ground Black Pepper. I then pan fried it in Extra Virgin Olive Oil, fried it about 3 1/2 minutes per side. Nice char outside and moist and pink in the middle. These are the most tender and delicious Buffalo Steaks there are! I could eat these for any meal. I also made a 1 Egg Scrambled Egg that I topped with a sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar. To finish everything I toasted a couple of slices of Klosterman Wheat Bread topping with I Can't Believe It's Not Butter. With the morning papers and a hot cup of Bigelow Decaf Green Tea I was ready for that cold and blustery Saturday!
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