I probably wouldn’t have done a post featuring this particular meal except for the fact that this is the first time I have ever eaten ‘Buffalo’ and I thought it might be interesting to share the experience.
First, I used quotes around the ‘Buffalo’ because when you encounter it on a menu in North America it almost invariably means the animal more properly called ‘Bison’, which, I gather, is only distantly related to the true Buffalo. Buffalo is eaten in some parts but I have yet to see it on a menu here, or in stores either, for that matter.
The cut I was served here was the rib-eye. I won’t comment on the vegetables except to say that the roasted carrot and green beans were unremarkable and the braised red cabbage not at all well-executed. The steak, however, was very nice. The cut was not perfect, a bit gristly in places but it was cooked to a good medium rare as ordered. I was surprised that it was as juicy as it turned out to be. Being largely grass-fed and relatively lean, I had been expecting something a bit drier, but it turned out to be quite as succulent as many a good beef steak I have had. I have read where others describe the meat as being a bit sweeter than beef but I didn’t really get that at all. It did, however, have a pronounced earthy taste that I really enjoyed. Beyond that though, had this been served to me as beef, I wouldn’t have cocked an eye and would have accepted it as such. In short, I would happily order a Buffalo/Bison steak again and I can pretty confidently state that you could substitute the meat in any recipe calling for beef without changing the result over much.
For many years, I worked at the Regional Hospital in Fredericton, New Brunswick, and, despite the general reputation of awfulness for hospital food, the meals served at the staff cafeteria there were mostly pretty good. One item they did from time to time was a pan-fried flank steak that was cooked with, if not also marinated in, lemon juice. It was served under the rather spurious name ‘London Broil’ but was always nicely tender and delicious.
For those unfamiliar, a London Broil refers not to a particular cut of steak, although this mistake is often made, but rather to the fact that the cut, usually a tougher one like flank steak or top-round, is first marinated and then served in slices after grilling or broiling. The version served at the hospital in Fredericton failed to meet these criteria in a couple of ways… it was pan-fried and served in one piece… but it was definitely a flank steak, which is very fibrous and can often be very tough if not carefully prepared. Today, I am going to try and reproduce the general effect of the dish I enjoyed all those years ago… Continue reading “Experiment: Lemon Marinated Flank Steak”
There are countless recipe book entries and web-pages promising to reveal the secret for cooking the perfect steak. Most involve complicated preparations and procedures and generally repeat certain ‘wisdoms’ which, for the most part, are largely nonsense. In my experience, most seasoning and ‘special’ techniques are mere window-dressing and, really, all that is required for a great result is choosing a good cut and avoiding over-cooking.
I love to barbecue but, often, pan-frying is the only practical method available. Some people pooh-pooh this as an appropriate cooking method for steak at any time, while others grudgingly suggest it may be okay for lesser cuts. In truth, however, as long as you are careful, you can begin with a pricey, top-quality piece of beef and produce some excellent results just using a pan… Continue reading “Pan-Frying Good Quality Steak”
9990 Jasper Avenue, Edmonton – Website
Date of Visit: July 5, 2015
After a rather disappointing steak meal at the Chop Steakhouse I was looking for something a little better. I had already put this establishment on my list of possibilities and when I saw the inside I had a good idea that it would be a) very expensive and b) very good. It turned out I was right on both counts… Continue reading “Review: Ruth’s Chris Steakhouse”
10235 101 St NW, Edmonton – Website
Date of Visit: July 4, 2015
The Chop Steakhouse, located in the Sutton Place Hotel in downtown Edmonton is one of a chain of 6 restaurants. There are two in both Alberta and British Columbia, one in Manitoba, and one in Toronto. I usually avoid chain restaurants for the most part but I was determined to have several steak dinners whilst visiting the Canada’s cattle country and gave this place a try. Unfortunately, I was a bit disappointed… Continue reading “Review: Chop Steakhouse and Bar”
1650 Bedford Row – (902) 421-1116 – Website
Date of Visit: July 10, 2014.
Many years ago, a friend of mine took my wife and me and some others out to dinner at Ryan Duffy’s Steakhouse when it was located on the Spring Garden Road. That friend passed away just a few months ago and, when I saw Ryan Duffy’s at its new location down by the waterfront, I decided to have a sort of memorial meal in his honor, notwithstanding the fact that I had just had my steak-fix for the week just a couple of nights earlier. As it turned out, the meal I had was fairly decent but the Ryan Duffy’s on Bedford Row was not the Ryan Duffy’s I recall from years past… Continue reading “Review: Ryan Duffy’s, Halifax”
5120 Salter Street – 902.429.5120 – Website
Date of Visit: July 8, 2014
Describing a restaurant as being both a ‘steakhouse and grill’ sounds a bit redundant at first but, as it turns out, ‘Cut’ is two quite different dining establishments in one. I was in the mood for a decent steak on the evening of my visit but when I was given a menu after being seated on the lovely downstairs patio I was disappointed to see only two, rather uninteresting, steak choices available. I then discovered that the ‘steakhouse’ part of the operation is on the upper floor and, after hastening up the stairs, I enjoyed a really terrific meal… Continue reading “Review: Cut Steakhouse and Grill, Halifax”
I have had a number of ongoing spice blend projects underway for quite some time now. This summer, I continued on with a steak spice recipe I have been working on but I am still not quite satisfied with as yet. I took as a starting point two previous blends I have featured in previous posts; the first being one I used for an Oven-baked Beef Ribs recipe (which I liked very much), and the second a rather exotic blend for Barbecue Beef Ribs (which I didn’t care for nearly as much). The work in progress thus far takes a little for each but it needs something else so I thought I would share my progress thus far and invite some input from my readers… Continue reading “The Ongoing Steak Spice Project”
While I was having lunch at a restaurant in Yellowknife a while ago, an interesting item on the menu caught my eye. I forget the name of it now, but basically it was a rib-steak marinated in a Chimichurri sauce and then given a Cajun style rub before grilling. It sounded terrific and I would love to have tried it but the steaks on the menu were only available after 5pm. In any event, the idea was quite intriguing and though I can’t really recreate it (not having been able to taste it), I thought I might try something along the same lines at home… Continue reading “Chimichurri Steak”
If you have never heard of a ‘Chicken-fried Steak’ before, you may quite likely be as mystified as I was when I came across it for the first time. For the uninitiated, this particular culinary delicacy, originating in the American South, consists of a steak that is battered, or breaded, and then deep-fried (or pan-fried in lots of fat) much the same way as is Southern-fried Chicken.
My first, and thus far only, experience with this dish was at a roadside restaurant in Virginia during a road-trip to Florida my wife and I undertook a year or so before we were married. It was served, as I recall, with some sort of potato (whether mashed or fried I can no longer say) and a veggie of some sort. It was also topped with a creamy, white gravy that is more or less traditional in the south. The steak, I thought was pretty decent, but I really didn’t care for the gravy at all and, for this experiment, I think I will give that particular addition a miss… Continue reading “Chicken-Fried Steak”