Grilled Buffalo Steak with Blue Cheese Ramp Butter

TCL is Your Town is in Buffalo! Chef Mary Jane Miller coincidentally calls the lovely town of Buffalo home. She’s grilled up some buffalo steaks!

2 (8 oz.) buffalo steaks, like New York Strip
olive oil, salt and pepper
Blue Cheese Ramp Butter

  1. Heat grill until very hot. Rub steaks with a little olive oil. Season with salt and pepper.
  2. Grill steaks 4 to 5 minutes or until juices just begin to show on the top, about 4 to 5 minutes. Turn and grill another 4 to 5 minutes for medium rare. Do not overcook or steaks will be dry and chewy.
  3. Remove to serving platter and let rest.
  4. Slice steak and top with a slice or a dollop of ramp butter.

Makes 2 servings

Blue Cheese Ramp Butter

1 stick butter, softened
2 oz. crumbled blue cheese
1 tsp. Dijon mustard
1 or 2 fresh ramps, finely chopped or 4 1/2 tsp. chopped fresh chives
salt and pepper

  1. In a medium bowl, mash together butter, cheese and mustard until smooth.
  2. Stir in ramps and season with salt and pepper.
  3. Use immediately or refrigerate. Will keep refrigerated for 2 weeks, frozen for a year.

Makes about 3/4 cup


  • To make neat compound butter logs scrape onto parchment paper or plastic wrap roughly in a log shape. Roll up and shape further with hands. Twist ends to seal. Chill until firm, about 1 hour.
  • Make this even easier by tossing all ingredients into your food processer, pulse until blended.
  • Serve ramp butter any way you’d use butter: spread on bread or toast, toss with pasta, spread on a burger bun, or onto hot cooked potatoes, drizzle melted over popcorn, stir into rice, top cooked veggies…
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