I picked up a nice thick Buffalo Rib Eye in the fresh meat section of
Whole Foods(not frozen), and was planning on cooking it just like beef.
I am planning on searing it in a hot cast iron skillet to Med Rare.
While it is not as marbled, should this still be right? I've never had
Buf. steak, but it was a little cheaper that a beef rib eye! Anone tried it?
Frank