Cooking with Jill O'Brien - How to Gas Grill a Buffalo Steak

In this video from our "How to Cook Buffalo Meat" series, Jill will show you how to gas grill our Buffalo Steaks to perfection!

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  • Nice vlog! I am glad that I saw and read this, also a lot to make when you have Rapid Grill Cart it is way more easy and convenient. Thank you for sharing this!

    2 Rapid Grill Cart
  • Jill, You’re the hostess with the mostest 👌

  • You are absolutely beautiful and your steaks and bison products are the best I have ever had
    LOVE what you are all doing ,,

    Deborah Salisbury
  • We’ve used a gas grill for years on our WildIdea filets. My wife prefers hers more “medium” but I consider mine burnt if its internal temperature exceeds 120F. Truly great meat and we keep a lot in stock. As Pennington County residents, it’s convenient to just swing by the store in E Rapid and pick up new steaks when we start running low. Sometimes we do sautéed shallots with bearnaise as a topping. (Yes, I cheat and use a Knorr packet.) Even just plain, your filets are the best red meat we’ve consumed. My advice? Get a “quick read” internal temperature probe to determine meat doneness.

    Chuck Ellington
  • Jill, you are adorable and so helpful. Thank you for this video and for the great meat! We ordered the starter pack just last month after I finished reading Dan’s book “Buffalo for the Broken heart”. It was a birthday present from my aunt and uncle. I loved it and I’m recommending to anyone who will listen.

    I was extra excited to hop online and find your company has grown and be able to place an order with you. What wonderful work you area all doing. It’s such a panacea for us city dwellers (Seattle WA) to feel connected to your work of healing the land. Thank you, thank you, thank you!!

    Erika Malone
  • In the July special package, I have now gas grilled 2 different kinds of steaks. I followed Jill’s instructions and both kinds of steak were EXCELLENT!! :-)

  • Thank you Jill for the recipe and tips! I’ll be cooking our first one up tonight, I can hardly wait!
    I’ll let you know how it turned out.

    James A Sisco
  • Thanks for the help Jill. We had purchased a bunch of your New York Strip loin steaks, and ruined the first couple in an overcooked stew. So today we tried them on a Weber charcoal grill. We’ve never had steak so good and tender and juicy! Our ten year old son said he wanted this every night, and my Italian wife and I knew no one on our block was eating as well as we were tonight.

    First we let the steaks sit covered, in olive oil, pepper, and salt for 1.5 hours to warm to room temp. Then with charcoal hot (real wood, not brickets), we put them on the grill and let the flame lick them good for about one minute on one side (the olive oil drips down to create a flame). Put lid on and let cook for about 4 minutes, then remove lid, turn 180 degrees, and let the heat build up again (the charcoal runs hotter without the lid) to sear the other side, about 2 minutes with lid off. Then turn 90 degrees another minute, then lid back on for about 2-6 minutes (my wife doesn’t like too much red, so she got the 6 minute steak, but even that was tender). Remove from grill and let sit covered for 10 minutes on outdoor table, then eat with mashed potatoes, and asparagus we slow-cooked on a skillet with olive oil, onions, and garlic – and some home-made sourdough we threw on the coals to toast while the meat was resting. And of course some good Malbec. With restaurants closed for Covid, best dinner in Minneapolis tonight! Thanks Jill and Dan for bringing the buffalo back to where they belong.

    Bill Bray
  • We followed all directions exactly as presented, including the written instructions which appear throughout the video. The results were sheer perfection. Any seasoning other than olive oil, salt and pepper might hide the amazing flavor of the bison to some degree (in our opinion). Many thanks for your help, Jill O’Brien!

    Team Stemler
  • Thanks for the tips! I ruined the first one B4 I watched this!

    Paul Martin

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