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2" Thick, Grass Fed/Hormone and antibiotic free New York Buffalo Steaks

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  • 2" Thick, Grass Fed/Hormone and antibiotic free New York Buffalo Steaks

    I just picked these up from a local vendor. I'm cooking supper for the wife tonight. How do I cook these? The vendor told me not to cook them like beef. Should I put anything on them? I need something that will blow my wife's panties right off when she eats it.
    "Guess what?! I got a fever, and the only prescription...is more cowtongue!!"

    Started my PB Journey April 15th 2010
    Stats: 6', 258 lbs
    Total weight lost: 30 lbs
    Current weight: 228 lbs
    Goal 200 lbs

  • #2
    What the heck does that mean "don't cook them like beef?"

    If I had them, I'd BBQ them.

    Take them out of the fridge about an hour before you plan on cooking them.

    Slather with oil, S&P if you're a purist (or you could use mesquite, or any other spice concoction). Heat up the grill, then shut off the burners on the side you'll cook on, leaving the otherside at med/high.

    Cook 2 min, and flip. Keep flipping till you get to desired doneness. Just a tad under where you like it.

    DO NOT PEIRCE to check for doneness, do the hand trick.

    Remove, cover with foil and let sit 10 minuntes. THIS is a must. It makes the meat happy and reabsorbs the juices.
    SW: 235
    CW:220
    Rough start due to major carb WD.

    MWF: 1 hour run/walk, 1.5 hours in the gym - upper/lower and core
    Sat/Sun=Yard/house work, chasing kids, playing
    Family walk every night instead of everyone vegging in front of the TV
    Personal trainer to build muscle mass & to help meet goals

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    • #3
      I need to look up that hand thing. But I'll give it a shot. I'll let you know how it turns out. Thanks!
      "Guess what?! I got a fever, and the only prescription...is more cowtongue!!"

      Started my PB Journey April 15th 2010
      Stats: 6', 258 lbs
      Total weight lost: 30 lbs
      Current weight: 228 lbs
      Goal 200 lbs

      Comment


      • #4
        I like to pat them dry with a paper towel, put on a generous amount of sea salt prior to cooking.. and make sure I don't overcook it. MMM beef!

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        • #5
          Put your index finger to your thumb loosely, thats rare, your middle finger to your thumb med-rare, ring finger to thumb - med and pinky to thumb well done.

          Poke the meat with your finger and compare to your hand.

          Get what I'm saying? I'm never sure if I explain that correctly.
          SW: 235
          CW:220
          Rough start due to major carb WD.

          MWF: 1 hour run/walk, 1.5 hours in the gym - upper/lower and core
          Sat/Sun=Yard/house work, chasing kids, playing
          Family walk every night instead of everyone vegging in front of the TV
          Personal trainer to build muscle mass & to help meet goals

          Comment


          • #6
            I agree the best way to make these is on the BBQ. However, the exact time is going to depend on your grill and the size of the cuts. Some general guidelines that should work for a perfect medium rare 2 inch steak (assuming you have a decent grill).

            Turn BBQ to highest setting and allow it to come up to temperature >400 degrees, usually 5-10 minutes
            Add steaks to grill and cover immediately
            Turn steaks 90 degrees after 90 seconds, Flip after 90, and turn again after 90
            Total Cooking time should be about 7 minutes (since it takes a few seconds to turn all of the steaks and cover the grill again)

            Enjoy and tell us how they turned out!
            Nutty Kitchen

            cook for life!

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