Steaks
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. 
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 recipeAugust 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!
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!
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!
View recipe
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.
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. 
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.
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!
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)
View recipe
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