Sticky, Buttery Buffalo Steaks With Sea Salt and Thyme

Wondering how to cook buffalo steak? Here's a tasty recipe for buffalo rump steak, pan fried simply with butter, sea salt and herbs. 

I received a contribution towards the cost of the ingredients, along with the buffalo steaks, from Farmer's Choice. We thank them for their ongoing support!

Ever cooked buffalo steaks? 

The first thing to know about buffalo steaks is that they're much leaner than beef, but have a really intense, rich flavour. You cook it just like a beef steak, but with a little bit of extra care. 

Buffalo Rump Steaks Cooked in Butter and Thyme

The second thing you need to know, is that if you have a really good quality buffalo steak, you don't need to do a lot to it to make it taste amazing. Because it already is. 

When Farmer's Choice sent me a pack of their buffalo steaks, I knew it was going to be good, and there would be no need for me to be drenching it in sauces or serving lots of complicated stuff on the side. Their buffalo are raised in straw-bedded yards or grassy paddocks and they're fed a diet of hay, straw GM free cereals and grass. There also also no routine antibiotics. All good. 

So I decided I would keep it really simple and serve up the steaks cooked up old-fashioned style, in a little butter, some sea salt and herbs. This makes it even easier for you too, if you're a bit nervous about cooking buffalo meat for the first time. And you'll get to taste how amazing the meat is without covering it up with other flavours. Perfect. 

But which herbs? I was thinking something woody, aromatic. And although I have huge great bushes of rosemary growing in my garden, I couldn't get the fragrant, almost-citrus flavour of thyme out of my head. Thyme it was. And it was epic. 

Note: The butter's not strictly paleo, so if you want to make this totally paleo, fry the steaks in a little coconut oil or avocado oil instead. 

Buffalo Rump Steaks Cooked in Butter and Thyme

Sticky, Buttery Buffalo Steaks with Sea Salt and Thyme
Serves 2
2 x buffalo rump steaks, defrosted if frozen (mine are from Farmer's Choice)
1 tsp olive oil
2 tablespoons butter
good pinch of sea salt
30g bunch of thyme sprigs

First of all, leave your buffalo steaks out at room temperature for half an hour or so, to take the chill off. When you're ready to cook, heat a frying pan on the hob to about medium heat and drizzle the steaks with the olive oil. Season with the salt. Once the pan is hot, lay the steaks in the pan and leave to cook there for about 1 minute. Add the butter and half the thyme sprigs (leave them whole) and leave the steaks to cook for another 3 minutes.  After the three minutes, and when the underside of the steak is golden and caramelised, turn them over and cook for another 4 minutes or so, or until the steaks are cooked to your preference. As buffalo is so lean, it's recommended to cook the steaks up to medium, to keep them juicy. 

As they cook, allow the butter to bubble up the steaks. It will darken slightly and the thyme will infuse its flavour into the butter as it wilts down. Just before serving, add the rest of the fresh thyme sprigs to the hot pan and just swirl them around, to give a different level of flavour to the steaks. Serve with the buttery juices spooned over. Great with chips, mash or sweet potato wedges. 

Have you ever cooked buffalo steaks? How do you like them? Let me know in the comments below... 

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