Let's get grilling

1 Steak Spice Instructions:
Combine the salt, black peppercorns, white peppercorns, Szechuan peppercorns, onion flakes, garlic, mustard seeds, coriander seeds, ancho pepper and dill seeds. Fill a pepper grinder with as much of the Steak Spice as it can hold. Store remaining Steak Spice in a cool, dry space away from heat and light.
2 Honey Date Butter Instructions:
To prepare the Honey Date Butter, mix the softened butter with the shallot pieces, dates, honey and sage in a bowl. Add a splash of cognac and season to taste with a pinch of nutmeg, kosher salt and black pepper. Mix and set aside at room temperature.
3 Instructions:
Season buffalo steaks with the Steak Spice, pressing the seasoning into the meat.
4 Fire up your grill to 550–650°F (290-345°C).
5 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 and set aside, keeping warm.
6 Grill steaks directly over the fire 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 into the meat. Remove buffalo steaks from grill and let rest for 5 minutes, tented loosely with a sheet of aluminum foil.
7 Slice the steaks on the bias and serve with a little extra dollop of Honey Date Butter. Garnish with toasted sliced almonds and a drizzle of honey.
Cooking for 4 people


Main Ingredients

  • buffalo strip loin steaks (cut 1½ inches thick)
  • Steak Spice (recipe follows)
    2 teaspoons
  • honey
    drizzle of
  • sliced almonds
    1/2 cup
  • Honey Date Butter (recipe follows)

Steak Spice

  • coarse sea salt
    1/3 cup
  • whole black peppercorns
    1/4 cup
  • whole white peppercorns
    1/4 cup
  • Szechuan peppercorns
    1/4 cup
  • dried onion flakes
    1/4 cup
  • coarse granulated garlic
    3 tablespoons
  • mustard seeds
    2 tablespoons
  • coriander seeds
    2 tablespoons
  • crushed or flaked ancho pepper
    1 tablespoon
  • dill seeds
    1 tablespoon

Honey Date Butter

  • butter (softened)
    1/4 cup
  • shallot (minced)
  • pitted honey dates (approx. 6), coarsely chopped
    1/2 cup
  • honey
    1 tablespoon
  • chopped, fresh sage
    1 teaspoon
  • cognac
    splash of
  • nutmeg
    pinch of
  • kosher salt and freshly ground black pepper (to taste)

Additional Tools

  • cast iron frying pan
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 McColl

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