GRILLED BUFFALO STEAK
This grilled buffalo steak is simple to make and is just as hearty and flavorful as (but much leaner than) beef.
Provided by Derrick Riches
Categories Entree
Time 22m
Number Of Ingredients 13
Steps:
- Gather the ingredients.
- Place steaks in a resealable plastic bag. Combine remaining ingredients and pour over steaks. Seal bag and allow steaks to marinate in the refrigerator for 4 to 8 hours.
- Preheat grill for medium heat. Remove steaks from bag and discard marinade. Place steaks on the grill and cook for 6 minutes per side.
- Remove from heat, tent with aluminum foil, and let steaks rest for 10 minutes before serving.
- To prepare onion sauce, heat olive oil in a large skillet. Cook onions on high for 1 minute.
- Add red wine, reduce heat to medium and cook for 2 to 3 minutes.
- Add remaining ingredients and cook for an additional 5 to 6 minutes. Reduce heat to medium-low or low if necessary.
- Once cooked, remove from heat and serve on top of buffalo steaks.
- Enjoy!
Nutrition Facts : Calories 455 kcal, Carbohydrate 7 g, Cholesterol 60 mg, Fiber 1 g, Protein 23 g, SaturatedFat 6 g, Sodium 931 mg, Sugar 2 g, Fat 32 g, ServingSize Serves 4, UnsaturatedFat 0 g
RANCH HAND BUFFALO STEAK
I haven't tried this, but plan to soon. This came off the package of ground buffalo meat, from Great Range Brand
Provided by Fancy Free
Categories Wild Game
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine buffalo, egg, cayenne, celery, onion and crackers.
- Form into 4 patties.
- Brown on both sides and place ina shallow baking dish.
- Pour soup and water over top.
- Cover and bake for 30 minutes at 350 degrees.
Nutrition Facts : Calories 264.6, Fat 8.9, SaturatedFat 1.9, Cholesterol 105, Sodium 554.5, Carbohydrate 17.9, Fiber 1.3, Sugar 2.2, Protein 27.1
BUFFALO STEW
Buffalo Stew for the slow cooker. Free Range Buffalo is lower in fat and cholesterol than even chicken breast. The general rule for cooking buffalo is "Lower, Slower"; lower temperatures for longer time than beef.
Provided by Souzette
Categories Stew
Time 6h20m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Dredge Buffalo in Flour, set aside.
- Slice Sweet Potatoes, place in bottom of the slow cooker.
- Cut onions into large pieces and layer over potatoes.
- Clean Mushrooms thoroughly, cut in half, and layer over onions.
- Layer Baby Carrots over mushrooms.
- Layer floured Buffalo over carrots.
- Pour Diced Tomatoes and liquid evenly over Buffalo.
- Season with Bay Leaf, Oregano, and Pepper.
- Pour Vegetable Broth evenly over all.
- Cook on low for 6-8 hours, stirring towards end.
Nutrition Facts : Calories 389.1, Fat 4.8, SaturatedFat 1.9, Cholesterol 110.7, Sodium 411.3, Carbohydrate 41.6, Fiber 7.3, Sugar 14.2, Protein 45.2
OVEN-FRIED RANCH STEAK
I've made this recipe with chicken instead of beef, and the results were equally good. The combination of ranch salad dressing and cajun seasoning also is great as a dip for fresh veggies.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a shallow dish, combine salad dressing and seasoning; add the beef and turn to coat. Cover and refrigerate for at least 8 hours or overnight. Drain and discard marinade. In a shallow plate, combine the cornmeal, bread crumbs and garlic powder. Coat both sides of beef in cornmeal mixture., Place in a greased 13x9-in. baking dish. Bake at 350° for 30-35 minutes or until a meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts :
RANCH ROUND STEAK
Make and share this Ranch Round Steak recipe from Food.com.
Provided by truebrit
Categories Steak
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Trim excess fat from meat; slash edges to prevent curling.
- Combine flour, dry mustard, salt, and pepper; use to coat meat.
- Reserve remaining flour mixture.
- In skillet, brown meat, half at a time, on both sides in hot shortening.
- Push meat to one side; stir in reserved flour mixture.
- Combine water and Worcestershire sauce; stir into skillet mixture.
- Cook and stir until thickened and bubbly, reduce heat.
- Cover and simmer for 1 to 1 1/4 hours or until meat is tender.
- Remove meat to platter.
- Skim excess fat from gravy.
- Drizzle gravy over meat and serve.
Nutrition Facts : Calories 75.1, Fat 6.6, SaturatedFat 1.6, Sodium 457.4, Carbohydrate 3.6, Fiber 0.2, Sugar 0.3, Protein 0.5
BUFFALO FLANK STEAK
Make and share this Buffalo Flank Steak recipe from Food.com.
Provided by Iowahorse
Categories Wild Game
Time 2h15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter in a heavy frying pan.
- Dust the steak with flour and brown well.
- Add enough boiling water to just cover the meat.
- Cover and cook very slowly, until the meat is fork tender.
- Remove to a warm platter, season with salt and pepper.
- Sprinkle with parsley.
- Cut in thin slanted slices against the grain of the meat to improve tenderness of the slices.
- Variation: After browning the flank steak, remove to a baking dish and bake in a slow oven (300 F.) for 1 1/2 hours or until meat is tender.
- Watch carefully that it does not become dry.
Nutrition Facts : Calories 232.9, Fat 23.1, SaturatedFat 14.6, Cholesterol 61.1, Sodium 165.1, Carbohydrate 6.1, Fiber 0.3, Sugar 0.1, Protein 1.1
RANCH STEAK WITH VEGGIES IN THE CROCK POT
This is a really good fast, kinda, recipe that instead of using a roast, you use thinly cut steaks as the meat. My husband and I just wash the potatoes and then just put them directly into the crock pot, so we leave out the water without drying them. I hope you will try this and let me know what you think.
Provided by Miss Diggy
Categories One Dish Meal
Time 8h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Put all in crock pot, making sure that meat gets covered in the ranch dressing mix.
- Cook on low for 7-8 hours on low.
Nutrition Facts : Calories 730.3, Fat 22.6, SaturatedFat 8.7, Cholesterol 77.1, Sodium 147.2, Carbohydrate 99.2, Fiber 12, Sugar 9.9, Protein 32.2
BUFFALO STEW
I'm always on the lookout for recipes using buffalo meat as there is a buffalo ranch near us at our place in N. Wisconsin. Here's one that I found that we really liked....it's quick and easy and perfect after a day of fishing when the husband, once again, catches no fish! Adapted from a Sunset recipe.
Provided by Hey Jude
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a 5-6 quart pan over medium heat, combine onions and 1 tablespoon of the oil; stir often until onions are light golden and sweet to taste, about 20 minutes.
- Add mushrooms and stir occasionally until liquid evaporates, about 10 more minutes; remove from pan, set aside.
- Add remaining 1 tablespoon oil to pan along with buffalo; stir frequently over high heat until meat is well browned and crumbly, about 10 minutes.
- Return onion mixture to pan along with tomatillos (break them up with a spoon) and their liquid; stir to free up the browned bits.
- Add hominy, corn, cilantro, oregano and chiles; bring to a boil; reduce heat, cover and simmer for about 15 minutes, stirring occasionally to blend flavors.
- If you're making this ahead of when you'll serve it, let it cool at this point then cover and refrigerate until the next day.
- Reheat to serve and REMOVE and discard the HOT CHILES before serving, unless you like getting a'jolt'.
Nutrition Facts : Calories 438.9, Fat 8.4, SaturatedFat 1.5, Cholesterol 52.2, Sodium 318.3, Carbohydrate 64.3, Fiber 11.5, Sugar 17.5, Protein 33.5
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