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Steak

August 13, 2019

Buffalo Steak with Blistered Tomato Sauce

Many food items can stand on their own, but sometimes you hit a trifecta, where the equal balance of each emulsifies with the other and creates a party in your mouth.

You are going to love this dish. Simple. Delicious. And... easy.  Note: I used the Hanger Steak/ Hanging Tender for this recipe, but any of our premium steaks would work as well.

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August 31, 2018

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 buffalo to perfection! View recipe

August 31, 2018

Cooking With Jill O'Brien - How to Pan Sear Buffalo

This video from our "How to Cook Buffalo Meat" series will ensure your pan searing is a success! View recipe

August 22, 2018

Sensational Steak Salads

Here are a couple of salad recipes you'll want to keep on file. So fresh, so easy, and so good!

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July 31, 2018

Grilled Tenderloin Steak Tips with Heirloom Tomatoes and Avocado Dressing

Steak and tomatoes are always a winning combination! Drizzled with avocado dressing makes it that much better. Super simple, super delicious, and super beautiful!
Steak  & Tomatoes

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November 03, 2017

Bison Steaks with Chimichurri Sauce

Chimichurri sauce is an aromatic herb sauce that originated in Argentina. Although there are many variations on the proportions of herbs and garlic, you should adjust to your own liking. Red wine vinegar or white or red wine may also be substituted also, but in making many varieties I feel the white wine vinegar compliments the grass-fed bison a bit more. The one thing you should not adjust is using more oil than vinegar or wine, as it will leave you with an oily sauce.

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September 14, 2017

Grilled 14 oz. Ribeye with Gorgonzola Port Sauce

With the size of this steak you will want to increase your grilling time. Here's what I did.
Grilled Buffalo Ribeye Steaks

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May 25, 2016

Steak Au Poivre

This classic is timeless in taste and in elegance, and perhaps one of the all time greatest preparations that ever happened to a steak. Any fine cut steak will work, but my cooking time in this recipe is based on Wild Idea Buffalo’s 5 oz. Top Sirloin. Adjust your cooking time based on the size of your steak. I also use more cognac than broth as I prefer the richness and the aromas of the cognac, this too can be adjusted to your liking.

Steak Au Poivre

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February 12, 2016

Grilled Steak Tournedos with Sauce Bearnaise

This classic, timeless favorite is simple to prepare, delicious and elegant. A great entree to serve for a dinner party or for a romantic dinner for two!

Grilled Buffalo Steak Tournedos with Bearnaise Sauce

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January 14, 2016

Seared Flat Iron Steaks with Bagna Cauda

A good Flat Iron steak can be a hit or miss experience. This is based on two general principles, first is the quality of the meat, which if bad, you cannot fix, and second is the care that went into cutting the steak. Wild Idea’s Flat Iron steaks are the best quality and they are cut with specific care, giving you assured success. The recipe below for Bagna Cauda, which is an Italian dipping sauce, is terrific on meat or with grilled or blanched veggies, and crusty bread. An assortment of all makes a great party tray when entertaining. (Makes 2 entrée portions, or 6 hors d’oeuvres portions)
Prepared 8oz. Bison Flat Iron Steak
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