Sirloin Tip Roast with Carrots and Baby Red Potatoes


Sirloin Tip Roast with Carrots and Baby Red Potatoes
  • 1 buffalo sirloin tip roast
  • salt and pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 tablespoons cooking oil
  • 2 pounds carrots (about 8 large), cut into large pieces
  • 24 whole small baby red potatoes (about 2 pounds), scrubbed
  1. Preheat oven to 250 degrees F. Pat roast dry and season on all sides with salt and pepper. Sprinkle flour over roast and use your hands to spread it out and pat it evenly over meat.
  2. Melt butter and 1 tablespoon oil in a large roasting pan over medium-high heat on top of stove. Add roast and cook, turning with tongs, until browned on all sides.
  3. Place carrots and potatoes in a large bowl and toss with remaining 1 tablespoon of oil. Place vegetables in roasting pan all around roast. Roast, stirring vegetables often, until a meat thermometer inserted into thickest part of roast registers 115 degrees for rare, 120 degrees for medium rare, 125 degrees for mediumes.
  4. Transfer roast to a cutting board, tent loosely with foil and let rest for 30 minutes. Stick a sharp paring knife in carrots and potatoes to make sure they’re easily pierced. If they’re not, return roasting pan with vegetables to oven to continue cooking while roast rests.
  5. Thinly slice roast and serve warm with carrots and potatoes.

Prime Roast with Wild Mushroom Sauce

Prime Roast with Wild Mushroom Sauce
  • 1 tablespoon butter
  • Olive Oil
  • 2 shallots, minced
  • 2 pounds mixed mushrooms (crimini, oyster, shitake, etc.)
  • 2 fresh thyme sprigs, leaves removed
  • 1/2 cup red wine
  • 1/4 cup pan drippings, turkey stock or beef stock
  • 1/4 cup heavy cream
  • Salt & ground pepper
  1. Get roast cooking first, using the basic method: Roasting Instructions.
  2. Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and saute for 2 minutes to soften. Add the mushrooms and thyme leaves; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved pan dripings or stock. Let the liquid cook down and then take it off the heat. Stir in the cream, and season with salt and pepper.

Buffalo Roast with Miso Au Jus

Buffalo Roast with Miso Au Jus
  • 3-5 lb. Bison Roast: Rib, Loin or Tenderloin
  • salt and freshly ground black pepper
  • 1/3 cup miso paste, divided
  • 5 large carrots, halved
  • 8 stalks celery, halved
  • 2 onions, halved
  • 1 cup red wine
  • 2 cups turkey or beef stock
  1. Heat the oven to 250F. Season the roast on all sides with salt and pepper. Rub just 2-3 tablespoons of the miso (keep the rest of the miso for the Au Jus) on all sides of the roast. Place the roast in a large roasting pan. Scatter the vegetables all around the roast.
  2. Roast until temperature of the middle of the roast is 125 degrees F (medium-rare to medium), which should take about 15-20 minutes per pound, but use a meat thermometer to monitor. The roast will continue to cook to the finished temperature of 135-140 on the counter resting. Turn the broiler to high and let the roast brown a bit on the outside, for about 5 minutes. Transfer roast to cutting board and cover loosely with tin foil. Rest for a full 30 minutes.
  3. While the roast is resting, make the Miso Jus. Keep the vegetables in the roasting pan. Place the roasting pan over 2 burners set on high heat.
  4. Pour in the red wine and cook until wine is reduced by half. Use a wooden spoon to scrape up the bits. Whisk in the broth and 2 tablespoons of miso paste. Turn heat to medium-low and simmer for 15 minutes. Add any juices accumulated from the roast on the cutting board. Turn off heat.
  5. Strain the jus with mesh strainer, pressing down with wooden spoon to extract out all the juice from the vegetables. Carve the roast, serve with the jus.

Buffalo Prime Roast Basic Roasting Instructions

Buffalo Prime Roast Basic Roasting Instructions
  • 3-5 lb. Bison Roast: Rib, Loin or Tenderloin
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • 1 digital thermometer meat probe with cable
  1. Allow roast to stand at room temperature for at least 1 hour.
  2. Preheat the oven to 375 degrees F. Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan. Rub the seasoning onto the roast. Insert the temperature probe into the meat. These probes are vital to this cooking method to determine how long to leave the roast in the oven. This $20 tool will nearly guarantee amazing eating results every time.
  3. Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for anywhere from 30 minutes to 3 hours, until the probe in the roast reaches 128 degrees from rare to medium-rare. Remove from the oven and tent with foil and let rest a full 30 minutes. If dinner is to take place more than 60 minutes after removing from the oven, then preheat the oven again to 375 degrees F. and plan to put the roast back into the oven for about 30 minutes before serving. The internal temperature should be at around 140-145 degrees F. The ends will usually be closer to well-done and gradually move toward rare or medium-rare in the center. Remove from the oven and let rest for 10 minutes before carving into servings.

Asian Wrap

Asian Wrap
  • 2 pounds sirloin or London broil, scored with a knife
  • 3/4 cup soy sauce
  • 2 tablespoons minced garlic
  • 1 tablespoon plus 1 teaspoon sesame oil
  • 2 teaspoons mirin or rice wine vinegar
  • 1 teaspoon red pepper flakes
  • 1/2 cup julienned green onions (scallions)
  • 2 teaspoons hot red chili powder
  • 2 tablespoons toasted sesame seeds
  • 40 very thin slices garlic
  • 20 large green or red lettuce leaves
  1. In a large, non-reactive bowl, combine 1/2 cup soy sauce, the minced garlic, 1 tablespoon of the sesame oil, 1 teaspoon of the mirin, and the red pepper flakes. Add the meat toss to coat. Cover and refrigerate overnight, turning occasionally.
  2. Preheat the grill. Mix the remaining 1/4 cup soy sauce with remaining 1 teaspoon of sesame oil. Add the green onions (scallions), and garlic, and toss to combine. Set aside. In a small bowl, combine the remaining teaspoon of mirin, the chili powder and sesame seeds.
  3. Remove the steak from the marinade and pat dry. Grill for about 5-7 minutes on each side for medium-rare. Let rest for 10 minutes. Slice the meat thin across the grain. For more flavor, heat the marinade in a sauce pan and toss the thinly sliced meat in the hot marinade before serving.
  4. Lay the lettuce leaves on a flat work surface and rub the mirin mixture on the insides of the leaves. Set aside.
  5. Lay several slices of cooked steak in center of each leaf, drizzle with about 1 tablespoon of the seasoned green onions (scallions), and top with 2 garlic slivers. Fold the lettuce over the steak and wrap tightly. Repeat with the remaining ingredients and serve immediately.

Spicy BBQ Buffalo Steaks

Spicy BBQ Buffalo Steaks
  • Buffalo steaks- NY strip, rib eye or sirloin
  • 2/3 cup (packed) dark brown sugar
  • 1/3 cup coarse salt
  • 1/4 cup chili powder
  • 1/4 cup coarsely ground black pepper
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cloves
  • 9 garlic cloves, pressed
  • 3/4 cup olive or grapeseed oil
  1. Mix first 7 ingredients in medium bowl. Using fork, mash in garlic. Using 3 tablespoons spice mixture for each steak, rub spices onto both sides of steaks. Whisk oil into remaining spice mixture; set oil rub aside. Place steaks into shallow dish. Cover; chill steaks and oil rub at least 4 hours and up to 24 hours.
  2. Prepare BBQ (medium-high heat). Brush steaks with some of the oil rub. Grill steaks to desired doneness, brushing occasionally with oil rub. Use a meat thermometer to gauge when done.

Coffee-Rubbed Steak

Coffee-Rubbed Steak
  • 2 boneless rib-eye or NY strip steaks (or any other steak type)
  • 1/4 cup chili powder
  • 1/4 cup finely ground esspresso
  • 2 tablespoons paprika
  • 2 tablespoons dark brown sugar
  • 1 tablespoon dry mustard
  • 1 tablespoon kosher salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon ground coriander
  • 1 tablespoon dried oregano
  • 2 teaspoons ground ginger
  • Canola or olive oil
  • salt and coarsely ground black pepper
  1. Combine all spices in a bowl. This rub is very flexible and can accommodate many alterations.
  2. Preheat oven to 425 degrees F. Preheat an oven safe fry pan over high burner heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down for 2 minutes. Flip the steak over, cook for 2 more minutes and then transfer pan to oven and cook in the oven to medium-rare doneness, about 5-8 minutes, but use a meat thermometer! Remove and let rest outside of the pan for 5 minutes, then slice and serve.

Steak with Herb Butter

Flat Iron Steak with Herb Butter
  • 4 8 oz. flat iron steaks
  • 8 tbsp. butter, softened
  • 3 tbsp. chopped flat leaf parsley
  • 1 shallot, finely choppeds
  • 4 tbsp. cooking oil
  • Salt and freshly ground pepper
  1. Rub steaks generously with salt and pepper. Set aside for at least 30 minutes at room temperature. Combine the butter, parsley, chives, and shallot with a fork in a medium bowl. Season lightly with salt and pepper, cover with plastic wrap and set aside.
  2. Heat 2 tbsp. oil in a 12″ cast-iron skillet over medium-high heat. Add 2 steaks and cook, flipping once, until seared and medium rare, about 8 minutes. Transfer steaks to a plate and let rest for 5 minutes. Repeat with the remaining oil and steaks. To serve, smear each steak with 2 tbsp. of the herb butter.

Steak With Wine Merinade

Flat Iron With Wine Merinade
  • 2 1 lb Flat Iron steaks
  • 2 tablespoons olive oil
  • 2 cloves garlic mashed
  • 1 teaspoon chopped Italian parsley
  • 1 teaspoon chopped rosemary
  • 1/4 cup red wine
  • 1/2 teaspoon dry mustard
  • Generous amount of ground pepper
  • Pinch of salt
  1. Mix all ingredients thoroughly and marinate steak for one hour. Grill over hot coals 4 minutes per side. This steak is best cooked rare to medium rare.

Steak with Red Wine Sauce

Flat Iron Steak with Red Wine Sauce
  • 4 8 oz. flat iron steaks
  • 3 tbsp. extra-virgin olive oil
  • 6 tbsp. butter
  • 1 onion, thinly sliced
  • 1 tbsp. minced garlic
  • 1 tsp. dried oregano
  • 1/4 cup tomato paste
  • 2 1/2 cups dry red wine
  • Salt and freshly ground black pepper
  1. Prepare the grill or barbecue (medium high heat). Sprinkle the steaks with salt and pepper, then drizzle with 3 tablespoons of olive oil. Grill about 5 minutes per side for medium rare. Transfer the steaks to a cutting board. Tent with foil and let stands 10 minutes.
  2. Meanwhile, melt 2 tablespoons butter in a heavy large sauce pan over medium-high heat. Add the onions and saut�© until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saut�© until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2 inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
  3. Thinly slice the steaks across the grain. Drizzle the sauce and a little olive oil over the steaks and serve.