Cooking Tips for Buffalo Preparation
Although tender cuts ( tenderloin, loin steaks, rib steaks) do not require it, for best results, marinate steaks for 3-12 hours in a marinade of choice before cooking. Grill over a HOT flame only to sear and seal. Transfer to COOL side of grill for 6-15 minutes depending on thickness, turning frequently. Do not cook past medium 170°F (70°C). Buffalo meat has a tendency to continue to cook even when it has been removed from heat.
For tenderloin, loin roasts, rib roasts, top sirloin and sirloin butt, preheat oven to 275°F (140°C). Place buffalo in a shallow roasting pan. Brush lightly with oil. Roast until meat is about 10°F below the desired temperature. It is recommended that it be cooked to a rare 130°F (55°C) to medium rare 160°F (70°C) temperature. Remove meat and cover lightly with foil. (The meat will rise l0°F while sitting). After 10- 20 minutes enjoy! For roasts from lower cuts (sirloin tip, cross rib, inside round, outside round flat and eye of round, brown roast at 500°F (260°C) for 30 minutes, reduce heat to 275°F (140°C) and add ½ to 1 cup (250-500 ml) liquid to pan, cover pan or cover roast with foil, cook to medium rare 145° (63°C) or no more than medium 160°F (70°C), slice roast at right angles to grain. (With thin roasts cut diagonally across grain.)
Buffalo patties do not shrink as regular beef hamburger does. They also take less time to cook. If the grill or pan is too hot the patty may stick. Buffalo burger is foolproof when added to recipes such as chili or meatloaf.
Source: Smoke Signals, June 2001