You don’t often hear these two reminders in the same breath. But if you live in select parts of our fair nation, you’re past ready for grilling season to begin — even if you can still “see” your breath. So put on your parka, brush the new snow off your grill cover, and fire it up for the new season. Stand back, though, so the fur on your hood doesn’t get singed. Ask us how we know…
Here’s a super-easy special grilled steak dinner, featuring our irresistible Buffalo Ribeye. Add some spring vegetables on the side for a healthy, delicious meal that’s a perfect way to tell winter to hit the road. We are partial to Steamed Fresh Asparagus Spears and Creamed Baby New Potatoes, but hey, it’s your preference.
Grill, Baby, Grill 2 Buffalo Ribeye Steaks!
This recipe is meant for 2 people, but of course it can be modified for a family or get-together.
- 2 Buffalo Ribeye Steaks (12 oz. each)
- Grill
- Seasoning to taste
That’s it for the entree! You’ve been dreaming about grilled steak all winter, so for the debut no marinade is necessary. Why mess with perfection, eh? Keep in mind, however, that Buffalo is very different from your everyday beef. It hates to be cooked too much, so be gentle!
Heat your grill to Medium-Low (of COURSE it’s clean — you did that the last time you used it in the fall). If you use a charcoal grill, let the coals settle to ashen for best heat, or raise the rack if you just can’t wait.
TIP: If you spray the rack with cooking oil spray before you begin to heat the grill, the meat won’t stick to the rack.
Carefully place each Buffalo Ribeye on the grill (not really, you can just plop them down) and quick-sear each side. A quick-sear should take no longer than 30 seconds on each side.
NOTES: If you want to brush the raw meat with Lemon Garlic Butter, do so now, before you sear it. But realize that the butter will make the Buffalo meat hotter, so use care not to over-grill. When both sides are seared, reduce heat to Low and grill for 1 minute at a time before turning. Use tongs to turn the meat, because stabbing it with a fork will release those succulent meat juices that you just seared in.
Turn your Buffalo Ribeye Steaks twice during cooking (or thrice, depending on thickness and preference for doneness). Unlike beef, it’s better not to let Buffalo ‘rest’ on the grill, since your tender Buffalo will continue to cook and quickly become overdone. Far better to have a Buffalo steak that’s too rare than one that’s overdone — much easier to remedy! If your steak isn’t done enough to suit, just plop it back on the grill for a minute or two on low heat.
This is the apple of any cowboy’s eye! 12 oz. average
| Package of 2 Tender Elk Ribeye Steaks – $43.00 |  |
| Package of 4 Tender Elk Ribeye Steaks – $71.00 | |
| Package of 6 Tender Elk Ribeye Steaks – $94.00 | |
Steamed Fresh Asparagus Spears
If you are blessed with a garden that grows asparagus, then you already know how to harvest the tenderest shoots. You can usually find bunches at your market, but make sure the spears aren’t any bigger around than your little finger or ring finger. Any bigger than that, and they’ll be tough. Yuck.
When you get your asparagus home, immediately cut off the lower inch and set the spears upright in a clean jar of water until cooking time. You can add just a pinch of sugar, like you do for cut flowers, but only a pinch.
If you have an asparagus steamer, you either got it for a wedding present, or you have a friend who sells cookware. In either case, start the recommended amount of salted water boiling while your grill is heating. Place the washed asparagus spears upright in the pan and steam until tender but not mushy. You’ll have to taste one… or two… more? … to test for your desired tenderness. If the asparagus is done before your steak is perfect, simply cover the pan and remove it from the heat. It should be fine.
If you don’t have a steamer, and don’t want to lose all those wonderful asparagus vitamins by boiling, use a longish microwave safe dish and place the washed asparagus spears therein. Cover the dish (but not with tinfoil, please) and microwave on High for 2 minutes. Test one of the spears (be careful of the steam). If the spears haven’t quite cooked enough, don’t worry. Cover the dish again and shut the door of the microwave to keep it all warm until you’ve taken your steak off the grill. Then microwave on High for 30 second increments until done to suit you. Serve with Lemon Garlic Butter or sprinkle slivered almonds on top.
Lemon Garlic Butter
- 1/2 stick butter, melted
- a squeeze of fresh lemon to taste (you don’t need very much, just enough to make it tangy)
- one small clove of garlic, chopped
Mix ingredients in a small microwave safe bowl or cream pitcher and warm for 20 seconds. Stir carefully, and serve separately alongside the asparagus. If you like, you can also use LGB poured over your finished steak at the table. Yummy!
Creamed Baby New Potatoes (with Fresh Chives, Parsley and/or Basil)
While researching new ways to prepare this dish, we had An Aha Moment.
We know that boiling, while it is the accepted way to cook potatoes for inclusion in cream sauce, leaches out those good vitamins. We also know there had to be a better way than using the conventional oven, unless you just want to do that. And this is when we exclaimed, ‘AHA!’ (In reality, we were pushed for time and opted for the microwave method.)
Place enough washed, small new potatoes, to equal 2 small-to-medium ordinary potatoes, in a microwave safe dish. DO NOT PEEL. Cover and cook on High for 5 minutes, more or less, depending on your altitude. Test for doneness by poking with a fork. This is one food that you can actually help by doing that, as it allows steam to escape. If the baby potatoes aren’t quite done enough, cover them again and heat for one more minute.
While the potatoes are cooking, melt 1/4 cup of butter in a heavy saucepan over low heat. Sprinkle in the same amount of flour and whisk them together to make a roux. Let it saute for a few seconds while you get the milk jug out of the fridge, then add 1 cup of milk to the roux. Whisk constantly at first to avoid lumps, then less often as the sauce thickens, to prevent it from sticking to the bottom of the pan. When the sauce has started to thicken, keep cooking and whisking until it turns to a satin finish. (You may have to add more liquid if the sauce is too thick. You can use filtered water, milk, white wine or even a little beer.) At this point you can mince a sprig of fresh parsley, a few leaves of fresh basil and a few small shoots of chives into the sauce and blend them in.
Add the cooked baby potatoes and stir gently to coat them. You’ll probably want to season with salt and pepper here. As with the asparagus, if you’re done with this before your steak is ready, just cover the pan and remove it from the heat. When the time comes to serve, transfer the creamed potatoes to a serving dish and give it 30 seconds on High in the microwave.
Enjoy!
Cowboy Free Range Meat products are processed in a certified organic facility under strict standards which always provides extremely sanitary processing conditions. All ingredients, such as spices, salt, honey etc., are natural products. Cowboy Free Range Meat products are Nitrate and MSG Free and all processed products are Wheat Free!
