Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Green Beans

September 10, 2019 at 6:41 PM | Posted in Wild Idea Buffalo | 4 Comments
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Today’s Menu: Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Cut Green Beans

 

 

For Breakfast this morning I prepared a couple of Scrambled Eggs, toasted 2 slices of Aunt Millie’s Whole Grain Bread, and my morning cup of Bigelow Decaf Green Tea. Sunny and 94 degrees, and very humid outside today. Summer has returned! Not a lot going on. Caught up on some little jobs around and outside the house. Too hot and humid to do a lot outside. For Dinner tonight, Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Green Beans.

 

 

 

 

I was ready for a Steak tonight! I had a Wild Idea Buffalo – 8 oz. Flat Iron Steak in the freezer, I sat it in the fridge overnight to thaw. I’m preparing it using a Cast Iron Skillet, my favorite way to prepare these Wild Idea Buffalo Steaks! I love the Cast Irons, from the stove straight into the oven! I love these Flat Iron Steaks, as I do all of the Wild Idea Buffalo Products. These are hand cut with no fat and so easy to prepare. I’ll need Extra Light Olive Oil, Dried Thyme, and McCormick Grinders of Sea Salt and Peppercorn Medley. I first rubbed the Steak with Olive Oil and then Seasoned it with the Thyme, Sea Salt, and Peppercorn Medley. I then cut the Steak in half, 1/2 for Dinner and the other 1/2 for Lunch tomorrow.

 

 

It’s a beautiful, lean, cut of Buffalo. I started by rubbing it with a light coat of Extra Virgin Olive Oil and seasoning it with Dried Rosemary, Dried Thyme, and McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it in a Cast Iron Skillet on medium high heat for about 3 1/2 minutes per side. Came out a perfect medium rare, nice outside char with a moist and juicy pink center!This was an awesome tasting Steak! A huge difference between the Beef Flat iron Steaks and Buffalo Flat Iron Steaks is how much more tender the Buffalo is. At times Flat Iron Beef can be tough, not the Wild Idea Buffalo Flat Irons! Served it with Sauteed Mushrooms.

 

 

 

For a side I prepared a Baked Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley, topped it with I Can’t Believe It’s Not Butter.

 

 

 

 

 

 

 

 

Then I also heated up a can of Del Monte Low Sodium Cut Green Beans. I also had a couple of slices of La Baguetterie Roasted Garlic Oval Bread that was leftover. For Dessert/Snack a bowl of Skinny Pop – Pop Corn along with a Sprite Zero to drink.

 

 

 

 

 

 

 

 

 


Wild Idea Buffalo – FLAT-IRON STEAK 8 OZ.

We carefully fillet our flat irons from the upper shoulder blade of the primal chuck. The flat iron has recently become a favorite on restaurant menus due to its high quality and flavor. The flat iron steak is what many chefs consider a best-kept secret of steak cuts. 8 oz.
Flat-Iron Steak 8 oz.

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Bison Chopped Sirloin Steak w/ Sauteed Mushrooms and Baked Potato

September 3, 2019 at 6:42 PM | Posted in bison, SayersBrook Ranch | Leave a comment
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Today’s Menu: Bison Chopped Sirloin Steak w/ Sauteed Mushrooms and Baked Potato

 

 

For Breakfast this morning I Scrambled a couple of Eggs and topped them with Sargento Shredded Reduced Calorie Sharp Cheddar Cheese. Next I toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, topped those with I Can’t Believe It’s Not Butter. I also had my morning cup of Bigelow Decaf Green Tea. Sunny and 87 degrees outside today. Went to Meijer after I had Breakfast. Then stopped by McDonald’s and picked up Breakfast for Mom. Later on took Mom’s car to the shop and had the oil changed. For Dinner tonight I prepared a Bison Chopped Sirloin Steak w/ Sauteed Mushrooms and Baked Potato.

 

 

 

For Dinner tonight it’s the always delicious SayersBrook Ranch Bison Chopped Sirloin Steak. I love this Chopped Steak. To start I preheated the oven on 400 degrees. To prepare it I’ll need McCormick Grinder Sea Salt and Peppercorn Medley, McCormick Crushed Rosemary, and McCormick Thyme Leaves (all seasoning to taste). I got the Cast Iron Skillet out to prepare it. I first sprayed it with a very light coat of Pam Cooking Spray and then added a tablespoon of Extra Light Olive Oil. Heated it on medium heat. When the pan was heated I added the Chopped Steak. I cooked each side 2 minutes.Then finished it in the oven, at 400 degrees for 7 minutes. It cooked up beautifully, perfect medium rare! Had a nice little char on the outside and moist and juicy inside. These are so tender you could slice them with a spoon and have an excellent taste to them. Another very good item from SayersBrook Ranch! I topped the Chopped Steak with some A-1 Sauce Thick/Hardy. Also cooked up some Sauteed Mushrooms.

 

 

For a side I prepared a Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. I also baked a slice of the New York Bakery Garlic Texas Toast Light. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Sprite Zero to drink.

 

 

 

 

 

 

 

 

 

SayersBrook Ranch Bison Chopped Sirloin Steak

Chopped Bison Sirloin

If you like the flavor of the sirloin, love the Bison Burger but want to take it up a notch, then the Chopped Sirloin Steak is for you! 4 lbs (4 packages each with 2-8oz chopped sirloin steaks).
Great flavor of the sirloin but also extremely tender and juicy.

http://www.sayersbrook.com/bison-chopped-sirloin-steak-4-lbs/

Bison Chopped Sirloin Steak w/ Sauteed Mushrooms and Baked Potato

August 17, 2019 at 6:40 PM | Posted in bison, potatoes, SayersBrook Ranch | 1 Comment
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Today’s Menu: Bison Chopped Sirloin Steak w/ Sauteed Mushrooms and Baked Potato

 

For Breakfast this morning I Scrambled a couple of Eggs and topped them with Sargento Shredded Reduced Calorie Sharp Cheddar Cheese. Then I made some Simply Potatoes Shredded Hash Browns and toasted a slice of Aunt Millie’s Light Whole Grain Bread. I also had my morning cup of Bigelow Decaf Green Tea. I was starved this morning! 94 degrees and partly cloudy today, and very humid with rain showers moving in later. My allergies kept me in most of the day. Sneezing along with one bad headache. For Dinner tonight I prepared a Bison Chopped Sirloin Steak w/ Sauteed Mushrooms and Baked Potato.

 

For Dinner tonight it’s the always delicious SayersBrook Ranch Bison Chopped Sirloin Steak. I love this Chopped Steak. To start I preheated the oven on 400 degrees. To prepare it I’ll need McCormick Grinder Sea Salt and Peppercorn Medley, McCormick Crushed Rosemary, and McCormick Thyme Leaves (all seasoning to taste). I got the Cast Iron Skillet out to prepare it. I first sprayed it with a very light coat of Pam Cooking Spray and then added a tablespoon of Extra Light Olive Oil. Heated it on medium heat. When the pan was heated I added the Chopped Steak. I cooked each side 2 minutes.Then finished it in the oven, at 400 degrees for 7 minutes. It cooked up beautifully, perfect medium rare! Had a nice little char on the outside and moist and juicy inside. These are so tender you could slice them with a spoon and have an excellent taste to them. Another very good item from SayersBrook Ranch! I topped the Chopped Steak with some A-1 Sauce Thick/Hardy. Also cooked up some Sauteed Mushrooms.

For a side I prepared a Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. I also baked a slice of the New York Bakery Garlic Texas Toast Light. For Dessert later a Jello Sugarless Dark Chocolate Pudding.

 

 

 

 

 

 

 

 

SayersBrook Ranch Bison Chopped Sirloin Steak

Chopped Bison Sirloin

If you like the flavor of the sirloin, love the Bison Burger but want to take it up a notch, then the Chopped Sirloin Steak is for you! 4 lbs (4 packages each with 2-8oz chopped sirloin steaks).
Great flavor of the sirloin but also extremely tender and juicy.

http://www.sayersbrook.com/bison-chopped-sirloin-steak-4-lbs/

5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Mixed Chili Beans

August 3, 2019 at 6:42 PM | Posted in Wild Idea Buffalo | 2 Comments
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Today’s Menu: 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Mixed Chili Beans

 

 

For Breakfast I made an Egg White Ham and Cheese Omelet. I used Egg Beater’s Egg Whites for the Omelet, Meijer Diced Ham, and Sargento Off the Block Sharp Cheddar Cheese. I also toasted a slice of Aunt Millie’s Light Whole Grain Bread and had my morning cup of Bigelow Decaf Green Tea. Sunny and 89 degrees out, humidity isn’t too bad. After I had Breakfast I went to Kroger for Mom. Later on went to see my cousins their Mom, my Aunt passed away yesterday. Just seeing if I could do anything for them. Got the cart out and took a spin around the neighborhood. So for dinner tonight I prepared a 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Mixed Chili Beans.

 

 

 

I’ll be using Wild Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the Steak with a 1 teaspoon of Extra Virgin Olive Oil. Then seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated the oven on 400 degrees and heated up a small Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 1 minute per side. Then moved the skillet to the oven and cooked it another 4 minutes to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So tender and juicy and the best flavor of any Steak, Beef or Buffalo, I’ve ever had.

 

 

 

For one side I had a baked Russet Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. Perfect side for any Steak Dinner!

 

 

 

 

 

 

For a 2nd side I prepared a can of Bush’s Mixed Chili Beans – Kidney and Pinto Beans in Mild Chili Sauce. These are fairly new and as all the Bush’s Bean Products Delicious! For me you just can’t beat Bush’s Beans. I’ve prepared these a couple of times now and really like them, nice combo using the Kidney and Pinto Beans. To prepare them just empty the Beans into a small sauce pan. Cover and heat to a simmer. Done! Being new they are sort of hard to find. The only store I have found them is Meijer so far. I had also baked a loaf of Multi Grain Oval Loaf Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Sprite Zero to drink.

 

 

 

 

 

 

Wild Idea Buffalo – 5 oz. Petite Top Sirloin Steak

Famous for their flavor, these juicy steaks are perfect for the grill. The steaks are cut from the middle and upper part of the primal sirloin and their smaller size makes a great meal for one. 5 oz.

https://wildideabuffalo.com/collections/steaks/products/petite-top-sirloin-steaks

Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Green Beans

July 16, 2019 at 6:32 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Cut Green Beans

 

 


For Breakfast this morning I prepared a Jimmy Dean Simple Scramble Cup – Crumbled Turkey Sausage, Egg Whites, Shredded Cheddar Cheese. Also had my morning cup of Bigelow Decaf Green Tea. Partly cloudy, 94 degrees and humid out today. After Breakfast I went to Kroger for Mom and stopped by McDonald’s to pick up Breakfast for her. Did some laundry and cleaned the house today. Waited around for the cable repair to show up. Still having problems with the picture freezing up and having to reboot it. For Dinner tonight, Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Green Beans.

 

 

 


I had a Wild Idea Buffalo – 8 oz. Flat Iron Steak in the freezer, I sat it in the fridge overnight to thaw. I’m preparing it using a Cast Iron Skillet, my favorite way to prepare these Wild Idea Buffalo Steaks! I love the Cast Irons, from the stove straight into the oven! I love these Flat Iron Steaks, as I do all of the Wild Idea Buffalo Products. These are hand cut with no fat and so easy to prepare. I’ll need Extra Light Olive Oil, Dried Thyme, and McCormick Grinders of Sea Salt and Peppercorn Medley. I first rubbed the Steak with Olive Oil and then Seasoned it with the Thyme, Sea Salt, and Peppercorn Medley. I then cut the Steak in half, 1/2 for Dinner and the other 1/2 for Lunch tomorrow.

 

 

 


It’s a beautiful, lean, cut of Buffalo. I started by rubbing it with a light coat of Extra Virgin Olive Oil and seasoning it with Dried Rosemary, Dried Thyme, and McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it in a Cast Iron Skillet on medium high heat for about 3 1/2 minutes per side. Came out a perfect medium rare, nice outside char with a moist and juicy pink center!This was an awesome tasting Steak! A huge difference between the Beef Flat iron Steaks and Buffalo Flat Iron Steaks is how much more tender the Buffalo is. At times Flat Iron Beef can be tough, not the Wild Idea Buffalo Flat Irons! Served it with Sauteed Mushrooms.

 

 

 


For a side I prepared a Baked Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley, topped it with I Can’t Believe It’s Not Butter.

 

 

 

 

 


Then I also heated up a can of Del Monte Low Sodium Cut Green Beans. I also baked a 1/2 loaf of a Mini French Bread Loaf. Bought this at the Kroger Bakery. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Dr. Pepper to drink.

 

 

 

 

 

 

Wild Idea Buffalo – FLAT-IRON STEAK 8 OZ.

We carefully fillet our flat irons from the upper shoulder blade of the primal chuck. The flat iron has recently become a favorite on restaurant menus due to its high quality and flavor. The flat iron steak is what many chefs consider a best-kept secret of steak cuts. 8 oz.
https://wildideabuffalo.com/collections/steaks/products/flat-iron-steaks

Chopped Bison Sirloin and Sauteed Mushrooms w/ Baked Potato and Texas Toast (Light)

July 4, 2019 at 6:44 PM | Posted in bison, SayersBrook Ranch | Leave a comment
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Today’s Menu: Chopped Bison Sirloin and Sauteed Mushrooms w/ Baked Potato and Texas Toast (Light)

 

 


For Breakfast this morning I Scrambled a couple of Eggs, fried a couple Johnsonville Turkey Breakfast Sausage Links, toasted a slice of Aunt Millie’s Light Whole Grain Bread, I also had my morning cup of Bigelow Decaf Green Tea. Rain, 90 degrees, humid, and a very high Pollen count out there today. I can’t take that high Pollen count so it was indoors with the A/C on all day. My head was pounding all day with my allergies. So not a lot going on today. For Dinner tonight its Chopped Bison Sirloin and Sauteed Mushrooms w/ Baked Potato and Texas Toast (Light).

 

 

 

 


We love these Chopped Bison Steaks from SayersBrook Bison Ranch! I had them in the freezer so I grabbed a package of 2 of it and let it thaw in the fridge overnight. To start I preheated the oven on 400 degrees. To prepare it I’ll need McCormick Grinder Sea Salt and Peppercorn Medley, McCormick Crushed Rosemary, and McCormick Thyme Leaves. I got the Cast Iron Skillet out to prepare it. I first sprayed it with a very light coat of Pam Cooking Spray and then added a tablespoon of Extra Light Olive Oil. Heated it on medium heat. When the pan was heated I added the Chopped Steak. I cooked each side 2 minutes.Then finished it in the oven, at 400 degrees for 8 minutes. It cooked up beautifully, perfect medium rare! Had a nice little char on the outside and moist and juicy inside. These are so tender you could slice them with a spoon and have an excellent taste to them. Just another very good item from SayersBrook Ranch!

 

 


I topped the Chopped Steak with some A-1 Sauce Thick/Hardy. Also cooked up some Sauteed Mushrooms.

 

 

 

 

 

 


I also prepared a Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. I also baked a slice of New York Bakery Lite Texas Toast, One delicious meal tonight. For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

 

 

Chopped Bison Sirloin

SayersBrook Ranch Bison Chopped Sirloin Steak

If you like the flavor of the sirloin, love the Bison Burger but want to take it up a notch, then the Chopped Sirloin Steak is for you! 4 lbs (4 packages each with 2-8oz chopped sirloin steaks).
Great flavor of the sirloin but also extremely tender and juicy.
http://www.sayersbrook.com/bison-chopped-sirloin-steak-4-lbs/

Buffalo Bone-In Ribeye Steak w/ Baked Potato and Roasted Asparagus

June 14, 2019 at 6:43 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Bone-In Ribeye Steak w/ Baked Potato and Roasted Asparagus

 

 

For Breakfast I had a Poached Egg, a toasted slice of Aunt Millie’s Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Big change in the weather, is was down right Chilly out yesterday but today its sunny and 76 degrees out. After Breakfast went and picked up Breakfast for Mom at McDonald’s. After Lunch I went with a High School friend of mine and we went to the Hospital to spend some time with another old classmate of ours. He had a heart transplant last week. He’s doing real good with all the tests coming back positive! So good news there. For Dinner tonight I prepared a Buffalo Bone-In Ribeye Steak w/ Baked Potato and Roasted Asparagus.

 

 

 

I had purchased a couple of Wild Idea Buffalo – Bone – In Ribeye Steaks (Cowboy Steak) 16oz. while they were on sale a couple of weeks ago. I had them in the freezer and I took one out and let it thaw overnight in the fridge. To prepare it I’ll need; Extra Light Olive Oil, McCormick Grinder Sea Salt and a Grinder of Peppercorn Medley and Dried Rosemary.

 

 

 

 

 

I first turned the oven to 400 degrees. Next I got the large Cat Iron Skillet out and added a 1/2 tablespoon of Extra Light Olive Oil to it. Heated the Skillet on medium. As that was heating up I Seasoned the Ribeye with a rub of the Extra Light Olive Oil, seasoned with the Sea Salt and peppercorn Medley Grinders, and the Dried Rosemary. Let it sit until the Skillet was fully heated. When ready I added the Ribeye. I cooked it 2 minutes per side and then into the oven. I cooked it for 4 minutes and then turned it over to the other side and continued to cook it for minutes. Checked it with the Meat thermometer and had it at 147 degrees, perfect temperature.

 

 

 

 

The Ribeye came out a perfect medium rare! This has to be Big Boss of Ribeyes! Love cooking Steak with Bone – In. The Steak is so tender and moist, it cuts so easy! Wild Idea Buffalo as always just incredible! The Steak was 16 oz. so plenty of leftovers for Breakfast or Lunch tomorrow!

 

 

 

 

 

 

For one side I had a baked Russet Potato for a side with the Oysters. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.

 

 

 

 

 

 

 

For another side I prepared Roasted Asparagus. I love pairing Asparagus with Potatoes! To prepare it I’ll need; 1 bunch of Purple Asparagus (fibrous bases removed), 1 Tablespoon of CrumbledBacon or Bacon Bits, Ground Garlic Salt, Sea Salt, Freshly Ground Black Pepper, and 1 tbsp Extra Light Olive Oil. To prepare it is easy; Preheat the oven to 400F. Place the Asparagus in a baking tray sheet. Add the Bacon, Garlic Salt, Salt, Pepper, and Extra Light Olive Oil and toss to coat. Bake for 10 minutes. Remove from oven. Cool a couple of minutes and serve! Comes out tender and delicious!

 

 

 

 

 

At the last minute I also made some Fried Cornbread Cakes (Johnny Cakes). To prepare them all you’ll need is: Pam w/ Olive Oil Non – Stick Spray, 1/4 cup Extra Light Virgin Olive Oil, 1 3/4 cups Low Fat Buttermilk, and 2 cups Martha White Self Rising Enriched White Corn Meal Mix. Just mix all your ingredients in a large bowl. Spray your Pam on a Flat Top Griddle or large Skillet and preheat on medium low, I use the Flat Top Griddle. When the Griddle is heated add your batter. You can make the Cakes any size you want from half-dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. For Dessert later a Jello Sugar Free Dark Chocolate Pudding Cup.

 

 

 

 

 

 

 

WILD IDEA BUFFALO – BONE-IN RIBEYE STEAK (COWBOY STEAK) 16 OZ.

The ribeye cap and bone add the extra richness to this classic cut. Our bone-in ribeyes make for a perfect presentation, and luckily they aren’t just for cowboys. Our bone-in ribeye was a featured winner of the 2012 Cooking Light Artisan Products Award. Cut to 16 oz. each.

https://wildideabuffalo.com/products/bone-in-ribeye

8 oz. Buffalo Top Sirloin Steak w/ Baked Potato and Texas Toast (Light)

May 25, 2019 at 6:41 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: 8 oz. Buffalo Top Sirloin Steak w/ Baked Potato and Texas Toast (Light)

 

 

For Breakfast this morning I prepared some Simply Potatoes Shredded Hash Browns, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Outside had a shower early this morning and one later on in the afternoon. Partly cloudy, humid, and 89 degrees. our yard is like a magnet for leaves and limbs. I had to get the rake out and rake the front and side yards. Way to early in the year to be raking! Pretty quiet Memorial Day Weekend around here. My neighbor across the street was out mowing his lawn and doing some raking also. We combined the piles of leaves and gave each other a hand in picking them up. I told you it was quiet out! For Dinner tonight I prepared a 8 oz. Buffalo Sirloin Steak w/ Baked Potato and Texas Toast Light.

 

 

 

 

I just got my order in from Wild Idea Buffalo. It came in a couple of days ago. I had a Buffalo Burger yesterday and having the Buffalo Top Sirloin Steak 8 oz. for Dinner tonight. I purchased the Buffalo Burger Patties, Buffalo Top Sirloin Steak 8 oz., a 8 oz. Flat Iron Buffalo Steak, (2) Fine Cut Sirloin Steak 6 oz., (2) Petite Top Sirloin Steak 5 oz., and a Teres Major Filet – Teres Major Filet 6 oz. There’s some good eating ahead!

 

 

 

 

 

I prepared one of the Wild Idea Buffalo 8 oz. Top Sirloin Steak tonight. I had it in the freezer so I let it thaw overnight in the fridge. So easy to prepare these. I start by rubbing a very light coat of Extra Virgin Olive Oil on it and then season it with McCormick Grinder Sea Salt and Peppercorn Medley. I pan fried in a medium size skillet. I added a 1/2 tablespoon of Extra Virgin Olive Oil to the pan and preheated the skillet on medium heat, added the Steak and fried it about 4 minutes per side. I topped it with some Sauteed Mushrooms that I prepared. Love the combo of Steak and Mushrooms! Came out a perfect Medium Rare, nice char on the outside with a pink moist and juicy center. You just can’t beat the Wild Idea Buffalo Steaks.The Steak was nice size so with the leftovers I’ll have Steak and Eggs in the morning for Breakfast. Topped it with some Sauteed Mushrooms.

 

 

 

To go with the Steak I prepared a Baked Potato. Served the Potato Seasoned with McCormick Grinders of Sea Salt and Peppercorn Medley and I Can’t Believe It’s Not Butter. Love them Potatoes! I also baked a slice of the New York Bakery Light Texas Toast. I think a Buffalo Steak along with a Baked Potato and Texas Toast has to be my favorite Steak Dinner! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

 

 

 

Wild Idea Buffalo – Buffalo Top Sirloin Steak 8 oz.
Famous for their flavor, these juicy steaks are perfect for the grill. 8 oz. each.
https://wildideabuffalo.com/products/8-oz-top-sirloin-steak

6 oz. Buffalo Sirloin w/ Baked Potato and Texas Toast

May 3, 2019 at 6:24 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: 6 oz. Buffalo Sirloin w/ Baked Potato and Texas Toast

 

 

 


To start the day off I toasted a Thomas Light English Muffin, topped it off with Smucker’s Sugar Free Blackberry Jam. Also had my morning cup of Bigelow Decaf Green Tea. Showers and thunderstorms on and off with a high of 73 degrees. Managed to go to Meijer to get some grocery shopping done. We needed quite a few things, I had not been to the store in a while. Stopped by the ATM and then to McDonald’s and picked up Breakfast for Mom. Did a few things around the house and outside swept the shed out. For Dinner tonight its a 6 oz. Buffalo Sirloin w/ Baked Potato and Texas Toast.

 

 

I had a Wild Idea Buffalo 6 oz. Sirloin Steak in the freezer and I set it in the fridge overnight to thaw. I love these Wild Idea Buffalo Steaks, always lean and so delicious! To prepare the it I rubbed the Steak with a teaspoon of Extra Light Olive Oil. Then seasoned it with Dried Rosemary and McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated a Cast Iron Skillet. When the Skillet was heated I added my Buffalo Sirloin, I cooked it 4 minutes on 1 side and flipped it over and cooked it another 4 minutes to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So juicy and tender.

 

For one side I had a baked Russet Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. Perfect side for any Steak Dinner!

 

 

 

 

 

 

I also baked a slice of New York Bakery Lite Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 

Wild Idea Buffalo – FINE CUT SIRLOIN STEAK 6 OZ.

We cherry-pick only the finest cuts of the sirloin. These sirloin steaks are a great choice for steak sandwiches, or steak and eggs. Cut from the primal sirloin, these steaks are versatile and delicious. 6 oz.

https://wildideabuffalo.com/products/fine-cut-sirloin-steaks

5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato, Salad, and Baked Texas Lite Toast

April 17, 2019 at 6:32 PM | Posted in potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato, Salad, and Baked Texas Lite Toast

 

 

For Breakfast I toasted a Thomas Light 100% Multigrain English Muffin. Also had my morning cup of Bigelow Decaf Green Tea. Outside its finally starting to fill like Spring around here! Cloudy but a high of 77 degrees! I finally found a handyman and someone to mow the lawn! He lives about 2 streets from me and he’s great references and lives close by. I went to Home depot after Breakfast. I needed some paint, paint brushes, and picked up a bag grass seed. I’ve got a couple places in the yard that need to be seeded. Then I’m the deck painted next week. Go the old homestead looking good! For dinner tonight I prepared a 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato, Salad, and Baked Texas Lite Toast.

 

 

 

 

I’ll be using the Wild Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the Steak with a 1 teaspoon of Extra Virgin Olive Oil. Then seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated the oven on 400 degrees and heated up a small Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 1 minute per side. Then moved the skillet to the oven and cooked it another 5 minutes to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So tender and juicy and the best flavor of any Steak, Beef or Buffalo, I’ve ever had.

 

 

 

 

For one side I had a baked Russet Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. Perfect side for any Steak Dinner!

 

 

 

 

 

 

For another side I had a Salad. I used a bag of Dole Greener Selections Salad Mix. For the Dressing I used Kraft Classic Catalina Lite Dressing. I also baked a slice of the New York Bakery Light Texas Toast. For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with a dab of Cool Whip Free.

 

 

 

 

 

 

Wild Idea Buffalo – 5 oz. Petite Top Sirloin Steak

Famous for their flavor, these juicy steaks are perfect for the grill. The steaks are cut from the middle and upper part of the primal sirloin and their smaller size makes a great meal for one. 5 oz.
https://wildideabuffalo.com/collections/steaks/products/petite-top-sirloin-ste

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Backyard Blooms & BBQ

Your guide to backyard living and dining

Stuff Rater

Where Stuff Gets Rated

Louisiana Woman Blog

It all started with my Momma's gumbo recipe!

Miranda Intentionally

Mindfully Vegan

Easy Peasy Lemon

Squeezing not necessary

Orangelolls

Cook, Tan, Eat, Repeat.

Peas And Crayons

Veggie-centric recipes and more!

Kenny's Camera, Cooking & Crazy Confessions!

It's photography, recipes and madness. It's laughter, it's lessons, it's life...

Wholesome Joy

Wellness & Health + Whole-Food Recipes + Budget Minded

Hettie's Reflections

On family history, parenting, education, social issues and more

Theheliophile24

A Bong girl's cooking diary

Sunshine and Savory

Sharing My Love of Cooking and Home With Others

Heart Your LifeStyle

Getting back to the basics

Plowing Through Life

A thirty-something mom raising farm kids

Food and Festivities

Where food and fun come together!

the frozen biscuit

family style food, whole ingredients