Saturday, 2 May 2009

Buffalo steak

I have had kangaroo steak a couple of times at a restaurant, and also had the chance to cook ostrich steaks at home a few times. Buffalo, however, was one meat that neither the husband nor myself have tried. A few months ago, we were at our local butcher's and were rather bemused at overhearing a woman who came in and asked, "Do you have any buffalo today?" Certainly not what we were used to hearing in England! And then I spotted some buffalo steaks at a local supermaket and decided to give it a try.

Buffalo steak I

Like ostrich, buffalo is very lean. Unlike ostrich, however, which has a less beefy taste, buffalo tastes richer and darker than beef. Due to its very low fat content, it is important not to overcook buffalo whether as a roast or steak. Cooking time has to be reduced and heat turned down. Marinating the meat also helps to tenderise it. Buffalo is best cooked rare or medium at the most, to avoid drying out the meat.

For the steaks, I marinated them in the morning with a bit of olive oil and steak rub and placed them in the fridge through the day. I kept the griddle pan on medium instead of medium-high for regular steaks, and shortened the cooking time by about 1/3.

Buffalo steak II

The verdict? The husband liked it and enjoyed the richer flavour. It was pretty good but I found the meat just a little too dark for my liking. It is certainly a meat worth trying. Buffalo is lean and healthy and seems to cost the same as beef here. Just remember not to overcook it!

Ingredients (serve 2):

2 buffalo steaks, about 150g each (3/4 to 1 inch thick)
1 clove garlic, finely minced
Freshly grounded salt and pepper
1 tbsp olive oil
Commercial steak rub or seasoning (optional)

1. Marinate the steaks with all the ingredients, rubbing in the seasoning well. Place in the fridge overnight or first thing in the morning.

2. Heat a griddle or frying pan until hot, with a drizzle of oil (since the buffalo steaks have little on their own). Grill the steaks over medium heat. For rare, cook for 2 minutes on each side. For medium, cook for 4 minutes on each side.

3. Remove to a warm plate and let the steaks rest for a few minutes. This allows the tense muscles to relax and a more juicy flavour. Serve with vegetables and other side dishes.

Buffalo steak III

You may also enjoy reading:
How to cook steak
Sirloin steak with mashed potatoes with mushroom and onion topping and broccoli

2 comments:

noobcook said...

Just looking at those beautiful grilled marks is enough to make me very hungry =P

Mrs Ergül said...

Woooo! good stuff! Buffalo meat is new to me too!

Post a Comment