Rosemary Marinated Steak

Looking to do something different with your steak? We have just the thing! Rosemary marinated steak is deliciously juicy and flavorful.

What you will need:

• 1 Buffalo steak of your choice
• 1 tbsp. dried rosemary
• 1/2 cup red wine (dry red wine, or a wine of your choice)
• 1/4 cup olive oil

You will marinate the steak in sauce for about 2 hours and leave the meat out so all can come to room temperature.

When the steak is finished marinating cook on a grill, hot coals, or pellets whichever you prefer.

To get the perfect “Hot Steak” here are some guidelines you can follow:

• Preheat grill 5 minutes before you grill the steak.
• Use long handled tongs to turn steaks on the grill. (A fork will cause all the flavorful juices to escape.)
• Cooking time is important as you don’t want to overcook your steaks.
  • 1″ thick             Rare: 6-8 minutes                  Medium: 10-12 minutes
  • 1 1/2″ thick       Rare: 10-12 minutes               Medium: 14-18 minutes
  • 2″ thick             Rare: 14-20 minutes              Medium: 20-25 Minutes

Preparation:

Rub your favorite cut of Buffalo Steak with a combination of a little garlic salt, cooking oil, and lemon pepper. Grill steaks 4-6 inches above medium hot coals (325°) for the following times, depending on thickness –

1”         Rare: 6-8 minutes                        Medium: 8-10 minutes

1 ½”     Rare: 8-10 minutes                      Medium: 10-12 minutes

2”        Rare: 10-12 minutes                    Medium: 14-18 minutes

Tips: Use tongs for turning to keep those wonderful juices in the steak.

Ingredients:

2 pounds Buffalo short ribs

Marinade & Sauce: 

1/2 Bottle of dark beer

4 Tbs honey

2 Tbs pureed chipotle in adobo sauce

1 teaspoon each: salt, pepper & garlic powder

1/2 cup of soy sauce

1/4 cup of Worcestershire sauce

Preparation:

Wrap ribs loosely in foil adding ½ bottle of beer, tightly seal the foil. Place on grill away from the pile of coals (indirect heat). Cook for 1 ½ hours with the lid on at low heat.

 After 1 ½ hours add water-soaked, hickory wood chips on top of the coals. Open the foil on the ribs. Smoke for 30 minutes with the lid closed. You may have to add more chips once.

After 30 minutes remove the ribs from the foil and sauce up your ribs. Add them directly to the grill, but away from the coals. Close the lid and smoke/brown for another 20 to 30 minutes or until done.

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