Grilled Buffalo Steak Food

GRILLED BUFFALO STEAK

Steps:

• Gather the ingredients.
• Place steaks in a resealable plastic bag. Combine remaining ingredients and pour over steaks. Seal bag and allow steaks to marinate in the refrigerator for 4 to 8 hours.
• Preheat grill for medium heat. Remove steaks from bag and discard marinade. Place steaks on the grill and cook for 6 minutes per side.
• Remove from heat, tent with aluminum foil, and let steaks rest for 10 minutes before serving.
• To prepare onion sauce, heat olive oil in a large skillet. Cook onions on high for 1 minute.
• Add red wine, reduce heat to medium and cook for 2 to 3 minutes.
• Add remaining ingredients and cook for an additional 5 to 6 minutes. Reduce heat to medium-low or low if necessary.
• Once cooked, remove from heat and serve on top of buffalo steaks.
• Enjoy!

EDDIE'S GRILLED BUFFALO STEAK

Steps:

• 1. In a uncovered saucepan, simmer onion in water until the water evaporates, DO not let the mixture brown or discolor.
• 2. Cool the onion and mash with the oregano into the butter. Put the butter mixture onto a long roll on the waxed paper.
• 3. Fold the waxed paper around the butter and chill.
• 4. Prepare grill, Dip steak into soy oil. Grill about 5 minutes each side Salt and pepper to taste as they cook
• 5. Remove steak to plate and top each steak with a slice of the herb butter.
• 6. Serve with a fresh garden salad and a baked potato.

GRILLED BUFFALO-STYLE RIB EYE WITH BLUE CHEESE BUTTER

Steps:

• In a medium bowl, whisk together hot sauce, soy sauce, 1/4 cup vegetable oil, chopped garlic, chili powder and 2 teaspoons black pepper. Place steaks in a large zipper-locking plastic bag and pour in 1/2 of marinade. Seal and refrigerate for at least 30 minutes, or up to 3 hours.
• Combine butter, blue cheese, granulated garlic and 1/2 teaspoon black pepper. Roll with plastic wrap into a log shape, 1-inch in diameter; refrigerate 2 hours or until butter is firm.
• Preheat grill or broiler to high (450°F). If using grill, keep one third of grill off. Trim root end from celery stalks, keeping any leaves at top of stalks intact. Toss celery stalks and carrots, in remaining marinade and season with salt and pepper. Reserve marinade. Grill or broil until vegetables are lightly charred but still retain some crispness; set on cool side of grill or turn oven off.
• Warm reserved marinade in a small saucepan over low heat. Set aside.
• Remove steaks from marinade (disgarding meat marinade), pat dry with paper toweling and grill to desired doneness; about 3-4 minutes per side for medium rare (internal temperature of 125°-130°F). Remove steaks from grill and rest for 5 minutes.
• Serve steaks over carrots and celery, topping with warmed sauce and sliced blue cheese butter. (Reserve extra blue cheese butter for another use and can be frozen.).