Foodie news: Five Easy Steps to Buff Up Your Buffalo

Five Easy Steps to Buff Up Your Buffalo The Wild Mushroom’s Chef Jerrett Joslin Shares his Tips to Grilling Buffalo Looking to switch up a stale dinnertime routine? Instead of buying the typical slab of beef to grill, venture out and experiment with the tasty flavors of buffalo. An extremely juicy option that is extremely versatile, buffalo can easily be incorporated into many different dishes. Chef Jerrett Joslin, chef and owner of The Wild Mushroom Steakhouse, explains his tips for grilling the perfectly cooked buffalo. “Buffalo is a very lean meat, so making sure you watch it closely and cook it correctly is vital. It is also super tender and can be made for many dishes, but grilling a nice big ribeye is the ticket to a great meal,” says Chef Jerrett Joslin. · What to look for- It is very important to find the best quality buffalo at your local grocery store or butcher so you can appreciate the meat’s natural flavor. Look for a deep blood red (almost red brown) piece of meat to ensure preservatives were not used to make the meat look artificially red, as buffalo meat does not marble. · Seasoning the meat- Buffalo is already a flavorful meat and seasoning it excessively is not necessary. Dash it with salt and pepper and throw it on the grill for the best results. · Finding the right temperature- Since buffalo is so lean, it cooks very quickly on the grill and it is important to cook it very slowly on low to medium temperatures. The heat should range from 300-355 degrees Fahrenheit. · Grilling is everything- Buffalo can be very juicy and flavorful, if cooked properly. You want to be patient with grilling, and make sure not to cook it too quickly, or else the meat will become rubbery. Cook on the grill for about 6-7 minutes on each side for a medium-rare texture. · Patience is a virtue- It is extremely tempting to cut into the piece of buffalo right away and start tasting the flavors, but it’s important to be patient and let the meat rest. The key is to let it sit for about 10 minutes after you take it off the grill so that the juices stay in the steak and you get the full effect. At The Wild Mushroom Steakhouse, Chef Joslin tops his Buffalo Ribeye with a black truffle butter sauce and a side of mashed Yukon Gold garlic mashed potatoes and asparagus before serving.