How to Grill Buffalo Rib-Eye

by Brian Lewis

As a source of meat, buffalo has significant advantages over beef. It is high in protein, extremely low in cholesterol -- 30 percent lower than beef -- and low in fat. A perfectly grilled buffalo rib-eye has a depth of flavor, a juicy heartiness and good clean mouth feel like no steak you’ve ever had before. Keep preparation quick and easy by using a simple spice rub of cracked black pepper, salt and garlic powder.

Scrub the grill grate to remove any rough debris. Brush the grate with oil.

Preheat your grill. For charcoal grilling, arrange the briquettes on one side of the grill, light them, and wait for them to be completely covered in gray ash. For a gas grill, light one side on high for a minimum of 10 minutes.

Brush the steaks lightly with oil.

Combine e seasonings in a bowl, and rub the steaks with the mixture.

Close the barbecue lid, and sear the steaks directly over the flame for two minutes. Open the lid, turn the steaks over with tongs, and sear for two more minutes.

Move the steaks to the unheated side of the grill. Grill with the lid closed for four minutes per side for a rare steak; five minutes per side for a medium-rare steak.

Remove the steaks from gril with you tongs, and leave them on a plate for three to four minutes. The internal temperature of the meat will continue to rise.


  • Since buffalo meat is not marbled with fat like beef, it needs less cooking time for the heat to penetrate the meat. Do not cook it beyond medium-rare; well-done meat will be dry, chewy and tasteless.

    Do not pierce the meat. This can let juices out, releasing flavor and drying the meat.


Photo Credits

  • wernerimages/iStock/Getty Images

About the Author

Brian Lewis began writing in 1998. His published works appear in the "Ellensburg Daily Record," "South County Journal," "Seattle Times" and "Northwest Anglers" as well as on ESPN.com. Lewis has written concert and travel reviews and poetry and short stories. He has a Bachelor of Arts in communications from the University of Washington.