Grilled Buffalo Steaks
These delicious buffalo steaks are meant to be cooked fast and hot and served rare to medium-rare.
Ingredients
Main
- 1/2 cups (120 ml) dried pitted honey dates (approx. 6), coarsely chopped
- 4 buffalo strip loin steaks (5 to 6 ounces each), cut 11/2 inches (4 cm) thick
- 2 teaspoons (10 ml) Steak Spice
- drizzle of honey
- 1/2 cups (120 ml) sliced almonds
Honey Date Butter
- 1 tablespoon (15 ml) honey
- splash of cognac
- 1 teaspoon (5 ml) chopped fresh sage
- Kosher salt and freshly ground black pepper to taste
- pinch of nutmeg
- 1/4 cups (60 ml) butter, softened
- 1 shallot, minced
Instructions
Main
Step 1
Season buffalo steaks with the Steak Spice, pressing the seasoning into the meat. Set the egg for direct cooking at 600°F/315°C.
Step 2
Toast the sliced almonds over the hot fire in half moon cast iron griddle, flipping the almonds to keep them from sticking and burning. Remove once toasted and set aside, keeping warm.
Step 3
Grill steaks directly over the fire with the dome open for 3-4 minutes per side for rare to medium-rare doneness. After the flip, spoon a small amount of the Honey Date Butter over the steaks and brush it into the meat. Remove buffalo steaks from EGG and let rest for 5 minutes, tented loosely with a sheet of aluminum foil.
Step 4
Slice the steaks on the bias and serve with a little extra dollop of Honey Date Butter. Garnish with toasted sliced almonds and a drizzle of honey.
Honey Date Butter
Step 1
Mix the softened butter with the shallot pieces, dates, honey and sage in a bowl. Add a splash of cognac and season to taste with a pinch of nutmeg, kosher salt and black pepper. Mix and set aside at room temperature.
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