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

Frank Mancuso wrote:
>
> 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



I've had it frequently at local restaurants. The flavor is
very nice, but texture-wise buffalo makes a better roast than
steak. It's VERY lean.

gloria p

Sqwertz writes:
>
>These were given to me in exchange for sex

You suck dick for food...? duh


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

On Mon, 08 Dec 2003 23:08:53 +0000, Frank Mancuso wrote:

> 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

We just enjoyed these last week!! Often we gas grill or use a griddle,
but for these at 20$/lb, we built a real wood (oak fire. They were better than
wonderful!! Went back for the ground Buffalo and they make the best
hamburgers I ever had.. better than Dirty Martins ever were..even when JT
would hand squeeze the beef..(:

le0

nathan wrote:
> On Mon, 08 Dec 2003 23:08:53 +0000, Frank Mancuso wrote:
>
>
>>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
>
>
> We just enjoyed these last week!! Often we gas grill or use a griddle,
> but for these at 20$/lb, we built a real wood (oak fire. They were better than
> wonderful!! Went back for the ground Buffalo and they make the best
> hamburgers I ever had.. better than Dirty Martins ever were..even when JT
> would hand squeeze the beef..(:
>
> le0
I gotta admit, the buffalo ribeye was great! Very tender, and I will
cook it on the grill next time.

In article >, "nathan" > wrote:
>On Mon, 08 Dec 2003 23:08:53 +0000, Frank Mancuso wrote:
>
>> 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
>
>We just enjoyed these last week!! Often we gas grill or use a griddle,
>but for these at 20$/lb, we built a real wood (oak fire. They were better than
>wonderful!! Went back for the ground Buffalo and they make the best
>hamburgers I ever had.. better than Dirty Martins ever were..even when JT
>would hand squeeze the beef..(:

Had some buffalo at the Billagio casino in Vegas at Halloween. It was very
good. It was cooked and served like a prime rib.


--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein