Teriyaki Buffalo Rib-eyes

In Asian, BBQ - Grilling - Smoking by Mark MaskerLeave a Comment

This teriyaki buffalo rib-eye recipe came to us from Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books. It originally appeared on our sister site.

bison rib eye steak story
Teriyaki Buffalo Rib-eyes
Print Recipe
Heat Scale: None
Servings
4 steaks
Servings
4 steaks
bison rib eye steak story
Teriyaki Buffalo Rib-eyes
Print Recipe
Heat Scale: None
Servings
4 steaks
Servings
4 steaks
Ingredients
Servings: steaks
Instructions
  1. Combine soy sauce, garlic, brown sugar, lemon juice, oil, onion and pepper. Pour over the steak, cover and refrigerate for 6 hours or (ideally) until the next day.
  2. Lift steaks from the marinade and drain briefly, save marinade and boil it for 10 minutes in a small saucepan. Place the rib-eyes on a barbecue and grill for 6-8 minutes for medium rare, turning once and basting with reserved marinade.
  3. Serve the buffalo rib-eye steaks with barbecued beans, barbecued corn on the cob, and Indian fry bread.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.

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