Buffalo Bistro Steak Print Email

one 10 oz rib-eye steak
2 TBS chopped shallots
2/3 cup of balsamic vinegar
1 tsp butter

Dry pan-fry buffalo ribeye to sear both sides leaving the meat that is stuck to the pan. Remove buffalo and melt butter in the pan and lightly saute shallots. Add balsamic vinegar and buffalo into pan and cook to desired temperature. It is recommended that for best results, you not cook past medium. Serve. Enjoy!!!

Bernie Peck, Corporate Chef