BF purchased this, and I have never cooked or eaten it before. Any
tips?? Package reads All Natural Great Range brand buffalo steak
medallions - 2 six ounce medallions 100% American bison.

The cooking instructions on the box are rather sparse. It does indicate
that buffalo meat cooks quicker then then regular beef and tastes best
cooked rare to medium. Ok - would I be better off pan frying this or
broling it? I also have a George Foreman grill. There is a recipe for a
marinade on the package, but I don`t have all the ingredients for that.

Any suggestions would be appreciated, thank you!

DayDreamer wrote:
> BF purchased this, and I have never cooked or eaten it before. Any
> tips?? Package reads All Natural Great Range brand buffalo steak
> medallions - 2 six ounce medallions 100% American bison.
>
> The cooking instructions on the box are rather sparse. It does indicate
> that buffalo meat cooks quicker then then regular beef and tastes best
> cooked rare to medium. Ok - would I be better off pan frying this or
> broling it? I also have a George Foreman grill. There is a recipe for a
> marinade on the package, but I don`t have all the ingredients for that.
>
> Any suggestions would be appreciated, thank you!
>

I'd pick barbeque grill or cast iron pan on the stove top for buffalo
steaks. I like it with a light rubbing of coursely cracked peppercorns,
cooked with onion garlic and or shallot, deglaze the pan with sherry or
white wine and serve over the steaks for stove top prep.

For the grill I marinade in OO, garlic, onion, salt, pepper, and a
splash of balsamic vinegar. The balsamic with slightly carmelize on the
outside of the steaks. Sometimes I add some herbs to the mix as well.

Jessica