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Buffalo Ribeye Steak

May 8, 2012

Found these steaks at Swiss Meat Co store and wanted to give buffalo a try–heard it was a very good piece of meat!

2 buffalo ribeye steaks (individual serving size)
2 tablespoons olive oil
3 tablespoons fresh oregano, chopped
2 garlic cloves, minced

  • In a small bowl, mix olive oil, oregano, and garlic and rub over the steaks. Let the steaks sit out for about 30 minutes to get to room temperature.
  • Grill over LOW heat, 4-5 minutes on each side. Buffalo is served rare to med-rare for the most tender flavor. Internal temps should be about 125 degrees F.

The taste is very similar to beef ribeye steaks–so don’t be afraid to try something new!

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