You all know my affinity for beef steaks — especially ribeye — on the grill. Why? Because of the healthful animal fat content that we evolved and — are perfectly adapted — to eat. Actually, that's a secondary reason. The fat just makes them delicious.
One thing I'm really thankful to my mom & dad for is that when we were kids, having steaks was just the ultimate dinner. Nothing in the world could top it, with the possible exception of lobster tail. That's not all. Dad was a medium rare guy, mom was an only-half-dead rare gal, so I got my share of taste for both, and can handle it either way — except for breakfast. For some reason, a rare steak for breakfast turns my stomach, though I can eat a seared rare steak for dinner, completely raw in the middle. The other thing is that they completely eschewed any sorts of rubs or steak sauces. They saw those as just hiding the flavor of the meat. Better to get good tasting meat. A bit of salt, pepper, and perhaps a bit of garlic, of maybe a garlic butter after the grilling.
The other day I went to whole food and their buffalo ribeyes just looked fantastic. I know I've had buffalo before, long time ago, but I think it was ground, or something. Here's what they looked like for prepping.
And after the grilling.
They were quite different in taste than beef, but I must say: spectacular.