Speaking of Buffalo....steak!

Buffalo steak is my favorite of all steaks.  Next comes dry aged beef, but it usually contains more fat (marbling) than that of the buffalo.  That fat that you do see is easily cut off the meat you want to eat.  So, how do you make a buffalo steak tender?  Well, I turned to a professional chef and friend, Henri (French).  He marinades them in olive oil!  Ah ha!  Ok... so I also like some good flavors, like pepper freshly ground, a good salt, and maybe even some seasonings of another kind.  What kind?  Well, there are many ways you can go with that.  Some that I like a lot are the dipping spices that you'll find for using with olive oil to dip bread in.  They work quite well and are so very easy!  When I use one of these however, I'll use less or no salt.  Another is the little "grinders" that you find in the spice department of the grocery store.  There are several good ones to choose from.  I like the "steakhouse" and the "Italian"  for steaks.  Many more seasonings are out there to try, and you just need to think of what kind of seasonings you like.  Also take into account what kind of wine you will have with it if you go for something exotic. 

Now that we have the seasonings figured out, let's get to fixing.  Get a large zip bag, put the seasonings in, then pour about 1/3-1/2 cup of good olive oil in (and as I've said before, the Spanish oil is my favorite).  Squish the ingredients together using one hand while holding the top of the bag with the other.  Place the steaks in and let them rest in the bag for up to 4 days in the refrigerator, turning and rearranging the bag occasionaly each day so the steaks are getting the full benefit of the seasonings.  Take the bag out of the refrigerator at least 30 minutes before cooking if possible.  This allows the meat to warm a bit before being placed on the grill. 

Place the steaks on a paper plate to allow some to the oil to be shaken off or patted dry, if you prefer, with a paper towel.  I usually just take mine straight from the bag, however a bit of practice is involved to keep from getting a lot of flame.  If you want a nice "cross-hatching" burn on your steak like you get in finer eating establishments, turn the steaks 1/4 turn after the first minute on one side, then do the same for the other side after you flip them.  Buffalo is best served medium-rare but medium will work ok also if you like yours done more.  A medium heat is all you need once the grill is good and heated.  If you get too much flame, just move the steaks.  Let every steak you serve "rest" for 2 minutes before putting a knife to them.  The juices will stay in the meat this way, instead of flowing onto the plate.  No one likes dry steaks!

Ah the wine!  This was a pretty special "Cab."  Click to make the picture larger, and then click on the bottle if you would like to see the label better.  It is one of my favorite California wineries to visit, and the wine is pretty darn good too!  This 2006, Sterling Vineyard, multi-county blend, is made from three different counties in California.  88% of the grapes come from Napa, 8% from Sonoma, and 4% from Lake.  I want a case please!  What a great wine with this meal.  It not only went well with the steak, but also the scalloped eggplant and potato casserole.  A bold, brawny, juicy, berry-lishous wine!  This wine was opened 30 minutes prior to the meal in order to let the wine "brethe" in the fresh air and lose some of the tannin flavor.  A well rounded wine that could go for many more years of cellar aging, ..... if you can keep your hands off of it that long.