Buffalo Steak Recipes
From five-minute weeknight sears to weekend showpieces — these recipes are tested, refined, and ready for your table.
Classic Cast-Iron Buffalo Ribeye
The definitive indoor buffalo steak. High heat, butter basting, and a 10-minute rest.
Ingredients
- 2x buffalo ribeye (1.25" thick)
- 2 tsp coarse kosher salt
- 1 tsp cracked black pepper
- 2 tbsp avocado oil
- 3 tbsp unsalted butter
- 4 garlic cloves (crushed)
- 4 sprigs fresh thyme
Method
Dry-brine steaks uncovered in fridge for 8–24h. Pat completely dry and season with pepper just before cooking. Heat cast iron until smoking. Add oil, then steaks. Sear 3.5 min per side. Add butter, garlic, thyme; baste continuously for 90 sec. Pull at 130°F internal. Rest on wire rack 10 min.
Buffalo Flank Fajitas
A citrus-marinated, sizzling-hot weeknight feast with smoky peppers and warm tortillas.
Ingredients
- 700g buffalo flank steak
- Juice of 2 limes + 1 orange
- 3 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 2 bell peppers (sliced)
- 1 white onion (sliced)
- Flour or corn tortillas
- Salt & black pepper
Method
Combine citrus juice, oil, and spices; marinate flank 2–4h. Grill on screaming-hot grill 3–4 min per side. Rest 8 min. Sauté peppers and onion in same pan with a splash of marinade. Slice flank thinly against grain at 45° angle. Serve in warm tortillas with avocado and crema.
Chimichurri Buffalo Strip
The bright, herbaceous Argentinian sauce is the perfect counterpoint to buffalo's earthy depth.
Ingredients
- 2x buffalo New York strip (1")
- 1 cup flat-leaf parsley (packed)
- 4 garlic cloves
- 2 tbsp fresh oregano
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp chilli flakes
- Salt & pepper
Method
Blend parsley, garlic, oregano, oil, vinegar, and chilli until coarse. Season and rest 30 min. Sear strips in hot cast iron 3–4 min per side. Pull at 130°F. Spoon chimichurri generously over resting steaks. Serve extra sauce alongside.
Reverse-Sear Buffalo Tomahawk
The most dramatic presentation in buffalo cooking — for those who want to make an impression.
Ingredients
- 1x buffalo tomahawk (2–2.5")
- 3 tsp kosher salt
- 2 tsp coarse black pepper
- 1 tsp garlic powder
- 2 tbsp high-smoke oil
- 4 tbsp cultured butter
Method
Dry-brine 24h. Set oven to 225°F. Place on wire rack; cook until 120°F internal (~75–90 min). Remove, rest 5 min. Get cast iron screaming hot with oil. Sear all sides including the fat cap — 60–90 sec per side. Add butter in final 60 sec, baste. Rest 12 min. Slice off the bone and present bone-side at the table.
Buffalo Tenderloin with Herb Butter
The most elegant buffalo cut deserves the most refined preparation.
Ingredients
- 2x buffalo tenderloin (6oz each)
- Kosher salt
- Black pepper
- 2 tbsp ghee
- For herb butter: 4 tbsp softened butter, 1 tbsp chives, 1 tsp thyme, 1 tsp lemon zest, 1 garlic clove (minced)
Method
Mix herb butter ingredients; roll in cling wrap, refrigerate. Season tenderloins generously. Sear in hot ghee 2.5 min per side. Add a slice of herb butter; let melt over steak. Roast in 400°F oven 5–6 min to 125°F. Rest 8 min with remaining herb butter on top.
Smoked Buffalo Sirloin
Low, slow, and smoke-kissed. This preparation transforms sirloin into something extraordinary.
Ingredients
- 1.2kg buffalo sirloin roast
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tsp smoked paprika
- Cherry or applewood chips
Method
Rub sirloin with all dry seasonings; rest uncovered in fridge overnight. Set smoker to 225°F with soaked cherry wood. Smoke roast to 130°F internal (~2.5–3h). Remove; rest 15 min loosely tented. Slice against grain into thick steaks and serve with au jus from collected drippings.