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Grilled Buffalo Steaks

6 New york strip buffalo steaks; 6 to 8 oz. each


Red Wine Marinade
1 1/2 c Fruity olive oil
3 Cloves garlic; minced
1/4 c Dry red wine
1 ts Ground black pepper


Place the steaks in a non-aluminum pan and pour the marinade over, turning to coat each peice evenly. Marinate the steaks for at least 6 hours or overnight, turning several times. Drain slightly before cooking


Light a fire on an open grill. When the coals are medium hot, place the steaks on the grill and cook on one side for 2 to 3 minutes, turning the steaks at a right angle halfway through to make a cross-hatch pattern with the grill grids. Flip the steaks and cook on the second side till the desired doneness is achieved, preferably medium-rare (1 to 2 minutes)


The amount of time required to cook the steaks depends on the thickness and size of the meat and the intensity of the coals. Remove from the grill and let stand for 5 minutes before serving.


Red Wine Marinade: This basic marnade is good for most red meat and more flaverful wild birds. Use a green or gold colored extra virgin olive oil for this recipie. Place the oil and garlic in a small bowl. Slowly add the red wine, whisking all the while with a wire whisk to form an emulsion. Add the pepper, mis well. Store in a covered container in the refrigerator for up to 2 weeks. Makes 2-1/4 cups.


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