Buffalo Steaks with Grilled Mushroom and Garlic Gravy
The showpiece of the collection. Buffalo (bison) is leaner and slightly sweeter than beef, and it carries a warm cardamom-paprika rub beautifully - especially under a gravy built from grilled portobellos, a head's worth of garlic and a reduction of red wine.
Ingredients
- For the steaks: 4 tsp soy sauce
- 2 tsp peanut oil
- 1 tsp freshly ground pepper
- 1 tsp cardamom
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 4 buffalo strip steaks, about 10 oz each
- For the gravy: 2 portobello mushrooms, about 3 oz each
- 4 Tbsp extra virgin olive oil, divided
- 1/2 tsp lemon-pepper seasoning
- 1/2 tsp salt, divided
- 2 Tbsp minced onion
- 6 to 8 cloves garlic, minced
- 1/8 tsp freshly ground pepper
- 1/2 cup red wine
- 1 1/2 cups brown gravy
Method
- Combine all steak ingredients except the steaks. Rub the mixture on both sides of the steaks, cover, and refrigerate 2 to 4 hours.
- For the gravy: rub the portobellos with 2 Tbsp of the olive oil, the lemon-pepper seasoning and 1/4 tsp of the salt. Grill the mushrooms 8-10 minutes over direct medium heat. Remove, cut into small dice, and set aside.
- Sauté the minced onion and garlic in the remaining 2 Tbsp oil for 1 to 2 minutes; add the wine and reduce until the wine is gone. Add the brown gravy and the reserved mushrooms. Stir to blend and simmer 15 minutes, stirring occasionally.
- Grill the steaks over direct high heat 8 to 12 minutes, turning once halfway through, to your preferred doneness.
- Serve the steaks under a generous spoonful of the mushroom-garlic gravy.
Notes from the Grill
Bison's leanness means it cooks faster than beef and punishes overcooking - pull at 130-135°F and let the gravy supply the richness. If buffalo is hard to source, beef strip steaks take the same rub and gravy without complaint. High heat means a two-second hand count: get the sear, then get out.