Cooking for 4 people
Ingredients
- 4
buffalo strip loin steaks (cut 1½ inches thick)
- 2 tsp.
Steak Spice (recipe follows)
- of
honey
- 1/2 cup
sliced almonds
-
Honey Date Butter (recipe follows)
- 1/3 cup
coarse sea salt
- 1/3 cup
whole black peppercorns
- 1/3 cup
whole white peppercorns
- 1/3 cup
Szechuan peppercorns
- 1/3 cup
dried onion flakes
- 3 tbsp.
coarse granulated garlic
- 2 tbsp.
mustard seeds
- 2 tbsp.
coriander seeds
- 1 tbsp.
crushed or flaked ancho pepper
- 1 tbsp.
dill seeds
- 1/3 cup
butter (softened)
- 1
shallot (minced)
- 1/2 cup
pitted honey dates (approx. 6), coarsely chopped
- 1 tbsp.
honey
- 1 tsp.
chopped, fresh sage
- of
cognac
- of
nutmeg
-
kosher salt and freshly ground black pepper (to taste)
-
cast iron frying pan
1Food Prep
Combine the steak spice ingredients, and fill a pepper grinder with as much of the steak spice as it can hold. Store the remaining steak spice in a cool, dry space away from heat and light.
Next, in a mixing bowl, prepare the honey date butter by mixing the softened butter with the shallot pieces, dates, honey and sage. Add a splash of cognac and season to taste with a pinch of nutmeg, kosher salt and black pepper. Then, mix and set aside.
Finally, season the buffalo steaks with the steak spice, pressing the seasoning into the meat.
2Grill Prep
Fuel: We recommend Kingsford™ Professional Charcoal Briquets for their high heat, low ash performance.*n
*Compared to Kingsford™ Original CharcoalMethod: Direct-Heat Grilling
Temp: 550°–650°F (High Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Toast the sliced almonds over the hot fire in a dry cast iron frying pan, shaking the pan to keep them from sticking and burning. Remove once toasted, set aside and keep warm.
Grill the steaks directly over the coals with the lid open, for 3–4 minutes per side for rare to medium-rare doneness. After the flip, spoon a small amount of the honey date butter over the steaks, and brush it onto the meat.
Remove the buffalo steaks from the grill and let them rest for 5 minutes, tented loosely with a sheet of aluminum foil.
Slice the steaks on the bias and serve with a little extra dollop of the honey date butter.
Garnish with the toasted, sliced almonds and a drizzle of honey. Enjoy.
Credit: From Gastro Grilling by Ted Reader. Copyright © Ted Reader, 2014. Reprinted by permission of Penguin Canada, a division of Penguin Random House Canada Limited. Photography credit: Mike McCol.
For safe meat preparation, reference the USDA website.
