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

Tips:

• 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…