About Product

What's it like? Our buffalo ribeye has a bold and hearty flavour, offering a lean, tender, and nutritious alternative to traditional beef.

Our Buffalo meat is sourced directly from Italy.
It's butchered by us here at Kezie
Includes 1x 225g (8oz) Ribeye

Buffalo, Ribeye, 1 in a 225g pack

Name: Buffalo, Ribeye, 1 in a 225g pack
SKU: MBURIFP01
Availability: InStock

£10.21

In stock

SKU: MBURIFP01 Categories: Buffalo Meat, Butcher's Shop, Exotic Meats, Steaks

About Product

What's it like? Our buffalo ribeye has a bold and hearty flavour, offering a lean, tender, and nutritious alternative to traditional beef.

Our Buffalo meat is sourced directly from Italy.
It's butchered by us here at Kezie
Includes 1x 225g (8oz) Ribeye

Nutritional Information

VALUES OF COOKED PRODUCT	PRODUCT (PER 100G)
Energy (kJ)	602
Energy (kcal)	143
Fat (g)	4.5
of which Saturates (g)	2.0
Carbohydrates (g)	0
of which Sugars (g)	0
Fibre (g)	0
Protein (g)	28.5
Salt (g)	0.13

Cooking Instructions

For best results pan fry from defrost. The following instructions are guidelines only. Ensure that the product is thoroughly cooked before serving.

Do NOT refreeze after defrosting.

PAN FRY

Defrost in a refrigerator for 12 hours
Remove from all packaging before cooking.
Allow steak to rest at room temperature for 10 minutes before cooking.
Rub the steak with a little oil and season with salt and pepper.
Heat a heavy based frying pan over a high heat for 2-3 minutes.
Place the steak in the dry pan and cook over a high heat for 1 minute each side.
Add additional timing for preferred steak:
- 2 minutes each side for rare.
- 3 minutes each side for medium.
- 4 minutes each side for well done.
Once cooked, rest for at least 5 mins.

BBQ

Defrost in a refrigerator for 12 hours
Remove from all packaging before cooking.
Allow steak to rest at room temperature for 10 minutes before cooking.
Rub the steak with a little oil, and season with salt and pepper.
Ensure the BBQ is hot, place gently on the griddle & cook for 2-3 minutes each side.
Add additional timing for preferred steak:
- 2 minutes each side for rare.
- 3 minutes each side for medium.
- 4 minutes each side for well done.
Once cooked, rest for at least 5 mins.

Keep frozen at -18°C. Use by date indicated on the pack. Should this product defrost, keep refrigerated and consume within 2 days.

Recipes & Videos

Why not try:

Buffalo Ribeye with Crispy Potatoes and Chimichurri: Season the buffalo ribeye with salt and pepper and sear in a hot skillet with olive oil until browned on both sides and cooked to your liking. Allow the steak to rest before slicing. Serve with crispy roasted potatoes, a fresh green salad and homemade chimichurri made with parsley, garlic, olive oil and lemon juice.
Buffalo Ribeye Steak with Blue Cheese Sauce: Season the ribeye and sear in a hot skillet until browned and cooked to your liking. Remove from the skillet and allow to rest. Add cream and crumbled blue cheese to the pan and stir until melted and smooth. Serve the ribeye with chunky chips, roasted tomatoes and the blue cheese sauce.
Buffalo Ribeye Steak Tacos: Season the ribeye with smoked paprika, cumin, garlic and a little lime juice, then sear in a hot skillet until cooked to your liking. Allow the steak to rest before slicing thinly. Fill warm tortillas with the buffalo, shredded lettuce, avocado, red onion and tomato salsa. Finish with lime juice and sour cream.
Buffalo Ribeye with Creamy Parmesan Gnocchi: Season the buffalo ribeye and sear in a hot skillet until browned and cooked to your liking. Allow to rest before slicing. Cook gnocchi until golden, then add garlic, cream and grated Parmesan to the pan and simmer until creamy. Serve the sliced buffalo ribeye over the gnocchi with fresh parsley and a side of green vegetables.
Buffalo Ribeye Steak Salad: Season the ribeye with salt and pepper and sear in a hot skillet until cooked to your liking. Allow the steak to rest before slicing thinly. Arrange mixed leaves, cherry tomatoes, cucumber, avocado and red onion on a plate and top with the sliced buffalo. Finish with a honey and mustard dressing and serve with crusty bread.
Buffalo Ribeye Steak with Onion Rings and Slaw: Season the ribeye and sear in a hot skillet until browned on both sides and cooked to your liking. Allow the steak to rest before slicing. Serve with crispy homemade onion rings, creamy coleslaw and seasoned potato wedges for a simple steakhouse-style meal.
Buffalo Ribeye Stir-Fry: Slice the buffalo ribeye into thin strips and quickly sear in a very hot wok or skillet. Remove and set aside, then stir-fry broccoli, peppers, carrots and spring onions. Return the buffalo to the pan with soy sauce, ginger, garlic and a little honey. Serve with egg noodles or steamed rice.