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Ingredients
Main Ingredients
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4 buffalo strip loin steaks (cut 1½ inches thick)
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2 tsp. Steak Spice (recipe follows)
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drizzle of honey
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0.5 cup sliced almonds
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Honey Date Butter (recipe follows)
Steak Spice
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0.3 cup coarse sea salt
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0.25 cup whole black peppercorns
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0.25 cup whole white peppercorns
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0.25 cup Szechuan peppercorns
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0.25 cup dried onion flakes
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3 tbsp. coarse granulated garlic
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2 tbsp. mustard seeds
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2 tbsp. coriander seeds
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1 tbsp. crushed or flaked ancho pepper
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1 tbsp. dill seeds
Honey Date Butter
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0.25 cup butter (softened)
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1 shallot (minced)
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0.5 cup pitted honey dates (approx. 6), coarsely chopped
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1 tbsp. honey
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1 tsp. chopped, fresh sage
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splash of cognac
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pinch of nutmeg
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kosher salt and freshly ground black pepper (to taste)
Additional Tools
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cast iron frying pan
1 Food 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.
2 Grill Prep
- Fuel: We recommend Kingsford® Professional Charcoal Briquets for their high heat, low ash performance.*n
*Compared to Kingsford® Original Charcoal - Method: Direct-Heat Grilling
- Temp: 550°–650°F (High Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
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.
3 The 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.
** Cooking times are approximate and based on a 1” steak, including sear time.
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.
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