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

Why not try:

• Grilled Ribeye Steak: Season the buffalo with salt, pepper, and your favourite steak seasoning. Preheat the grill to high heat. Grill the ribeye to your desired level of doneness, flipping it once. Let the steak rest for a few minutes before slicing. Serve the grilled ribeye with roasted vegetables or a fresh garden salad.
• Pan-Seared Ribeye with Herb Butter: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Add a little olive oil and sear the buffalo for a few minutes on each side until browned and cooked to your liking. For an extra touch, prepare a compound butter by mixing softened butter with chopped fresh herbs like rosemary, thyme, and parsley. Place a dollop of the herb butter on top of the hot ribeye to melt. Serve the pan-seared buffalo ribeye with garlic mashed potatoes and steamed asparagus.
•  Ribeye Steak Fajitas: Marinate buffalo ribeye slices in a mixture of lime juice, garlic, cumin, and chilli powder for at least 30 minutes. Sauté sliced peppers and onions in a hot skillet until softened. Add the marinated buffalo slices and cook until browned. Serve the fajita filling in warm tortillas with toppings like guacamole, salsa, and sour cream.
• Ribeye Steak Salad: Grill or pan-sear the buffalo to your desired doneness. Let it rest before slicing. Toss mixed greens with cherry tomatoes, sliced cucumber, red onion rings, and crumbled feta cheese. Dress the salad with a balsamic vinaigrette. Arrange the sliced buffalo on top of the salad and sprinkle with toasted pine nuts or sliced almonds.
• Buffalo with Red Wine Reduction Sauce: Grill or pan-sear the ribeye until cooked through. Set it aside and keep it warm. In the same skillet, sauté shallots and garlic until softened. Deglaze the pan with red wine, scraping up any browned bits. Add beef broth, a sprig of thyme, and a splash of balsamic vinegar. Simmer the sauce until it reduces and thickens slightly. Serve the buffalo with the red wine reduction sauce, accompanied by roasted baby potatoes and green beans.
• Ribeye Steak with Mushroom Cream Sauce: Grill or pan-sear the buffalo to your desired doneness. In a separate skillet, sauté sliced mushrooms with garlic until tender. Add heavy cream and simmer until the sauce thickens slightly. Season with salt, pepper, and fresh thyme. Serve the buffalo with the creamy mushroom sauce, along with a side of mashed potatoes and sautéed spinach.