Buffalo Steaks with Grilled Mushroom and Garlic Gravy

Buffalo Steaks with Grilled Mushroom and Garlic Gravy

Buffalo (bison) steaks are leaner, richer, and slightly sweeter than traditional beef, making them ideal for high-heat grilling. Pairing with grilled mushrooms and a garlic-infused gravy elevates the dish into a sophisticated, yet hearty meal. Cooking buffalo requires attention because of its low-fat content, ensuring it stays tender and juicy.

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🧠 Key Principles

1. Lean Meat Management

   • Buffalo cooks faster than beef due to low fat.

   • Aim for medium-rare to medium (125–135°F / 52–57°C) to retain moisture.

2. Flavor Layering

   • Grilling adds smoky depth, complementing earthy mushrooms.

   • Garlic and aromatics in the gravy enhance richness without overpowering the natural meat flavor.

3. Balance of Texture

   • Juicy, tender steak

   • Caramelized, slightly crispy mushrooms

   • Silky, garlicky gravy

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🥩 Ingredients (Serves 2–4)

Ingredient	Quantity	Notes
Buffalo steaks	2 x 8–10 oz (225–280 g each)	Ribeye, striploin, or sirloin
Olive oil	2 tbsp	For brushing steaks & mushrooms
Salt & black pepper	To taste	Generous seasoning
Garlic	4–5 cloves	Minced for gravy, whole for roasting optional
Mushrooms	8 oz (225 g)	Cremini or portobello, sliced or halved
Shallots	2 medium	Minced
Butter	2 tbsp	For gravy and mushrooms
Beef or buffalo stock	1 cup	Low-sodium
Fresh thyme	2 sprigs	Optional, flavor infusion
Worcestershire sauce	1 tsp	Optional, deepens flavor
Cornstarch slurry	1 tsp cornstarch + 1 tsp water	To thicken gravy if needed
Fresh parsley	1 tbsp	Chopped, for garnish

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🔥 Step-by-Step Cooking Method

1. Prepare the Buffalo Steaks

• Pat steaks dry with paper towel.

• Brush with olive oil, season with salt and black pepper.

• Let sit at room temperature 20–30 minutes before grilling.

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2. Preheat the Grill

• High heat (450–500°F / 230–260°C) for direct searing.

• For charcoal: allow coals to become white-hot.

• Optional: Soak wood chips for smoky flavor.

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3. Grill the Mushrooms

• Toss mushrooms with olive oil, salt, and pepper.

• Place on grill-safe pan or foil tray over indirect heat.

• Grill 6–8 minutes, turning occasionally until tender and caramelized.

• Optional: Add whole garlic cloves to grill alongside for roasting.

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4. Grill the Buffalo Steaks

• Sear over direct heat 2–3 minutes per side for 1-inch thick steaks.

• Move to indirect heat if needed, and cook until medium-rare (125–130°F / 52–54°C).

• Remove from grill and rest 5–10 minutes under foil.

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5. Make the Garlic Gravy

1. In a skillet, melt butter over medium heat.

2. Sauté minced shallots and garlic until fragrant and translucent.

3. Add grilled mushroom juices and stock.

4. Simmer 5–7 minutes until slightly reduced.

5. Add cornstarch slurry if thicker consistency is desired.

6. Finish with Worcestershire sauce and fresh thyme.

7. Adjust seasoning with salt and pepper.

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6. Combine & Serve

• Slice buffalo steaks against the grain.

• Plate with grilled mushrooms.

• Pour garlic gravy over steaks and mushrooms.

• Garnish with fresh parsley.

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🧠 Chef’s Tips

1. Do not overcook buffalo: The low-fat content means it becomes dry if overdone.

2. Use indirect heat for thicker cuts: Avoid burning while ensuring the inside cooks evenly.

3. Rest meat: Resting 5–10 minutes allows juices to redistribute.

4. Enhance umami: Grilled mushrooms absorb smoke and intensify sauce flavor.

5. Optional finishing: A knob of butter or splash of cream in the gravy enriches the sauce.

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🔥 Flavor Enhancements

• Add smoked paprika or chipotle powder for a smoky kick.

• Deglaze mushrooms with red wine before adding stock.

• Use a mix of wild mushrooms for earthy complexity.

• Finish with truffle oil for luxury variation.

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🥂 Suggested Pairings

Wine: Malbec, Syrah/Shiraz, Zinfandel
Beer: Robust porter or amber ale
Sides: Roasted vegetables, garlic mashed potatoes, polenta, grilled asparagus

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⭐ Why Buffalo Steaks with Grilled Mushrooms & Garlic Gravy Works

• Combines lean, flavorful meat with smoky grill notes.

• Mushrooms provide earthy umami, enhancing steak richness.

• Garlic gravy ties the dish together, delivering comfort and elegance.

• Perfect for gourmet outdoor grilling or special occasions.

OTHER RECIPES

WEBER GRILL RECIPE INGREDIENTS
Paste

• 4 teaspoons soy sauce
• 2 teaspoons peanut oil
• 1 teaspoon freshly ground pepper
• 1 teaspoon cardamom
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 4 buffalo strip steaks, about 10 ounces each

Gravy

• 2 portabello mushrooms, about 3 ounces each
• 4 tablespoons extra virgin olive oil, divided
• 1/2 teaspoon lemon-pepper seasoning
• 1/2 teaspoon salt, divided
• 2 tablespoons minced onion
• 6 garlic cloves, minced
• 1/2 cup red wine
• 1-1/2 cups brown gravy
• 1/8 teaspoon freshly ground pepper

WEBER GRILL RECIPE INSTRUCTIONS

1. In a small bowl combine the paste ingredients. Rub on both sides of the steaks, cover, and refrigerate for 2 to 4 hours.

2. Rub the mushrooms with 2 tablespoons of the olive oil, the lemon-pepper seasoning, and 1/4 teaspoon salt. Grill the mushrooms over direct medium heat (350°F to 450°F), with the lid closed as much as possible, for 8 to 10 minutes, turning as needed. Remove from the grill, cut into small dice, and set aside.

3. Sauté the onion and garlic in the remaining 2 tablespoons of oil for 1 to 2 minutes; add the wine and reduce until wine is gone. Add the brown gravy and reserved mushrooms. Stir to blend; simmer for 15 minutes, stirring occasionally. Taste and season the gravy with the remaining 1/4 teaspoon salt and the pepper.

4. Grill the steaks over direct high heat (450°F to 550°F), with the lid closed as much as possible, for 8 to 12 minutes, turning once....enjoy the weber grill recipe of bufalo steak !
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