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Posts tagged ‘buffalo steak’

Top 5 Reasons to Grill with D’Artagnan

With Memorial Day kicking off the start of grill season, it’s time to start thinking about the meat you choose … because quality matters. Everything we do at D’Artagnan is based on the idea that when you raise animals well – responsibly, with room to roam, natural feed, and no antibiotics or hormones – you get tastier meat in the end.

Here are the top 5 reasons you can count on D’Artagnan for your grilling needs this season.

1. Marbling: ultra-marbled, succulent meats give you great results every time. They are less likely to dry out, which give you more wiggle room with cooking time. This is a boon for the host with perpetually late friends, or even the grilling novice. With better meat, you get better results.

Pork Chops

Look at the marbling on these Berkshire pork chops.

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Featured Recipe: Buffalo Steak au Poivre

Shake up your weeknight dinner routine with Ariane’s recipe for Buffalo Steak au Poivre. This quick and easy recipe is a fun twist on the classic French bistro staple that is sure to become a family favorite.

Add some crispy duck fat french fries and a bottle of your favorite red wine for a fabulous bistro-style dinner at home. By the way, this technique and basic sauce recipe can be used on traditional beef steak, as well as venison, veal, pork or lamb. Give it a try!

Buffalo Steak au Poivre

Serves 2


2 D’Artagnan Buffalo Buffalo Ribeye Steaks, about 8 oz each

4 tablespoons coarsely-ground black pepper

1 tablespoon vegetable oil

3 ounces Armagnac

6 1/2 ounces D’Artagnan Duck and Veal Demi-Glace

2 tablespoons green peppercorns

6 ounces heavy cream



Pre-heat oven to 425 degrees F.

Season steaks on both sides with salt and coarsely-ground black pepper. Heat vegetable oil in oven-proof skillet over high-flame until smoking.

Sear steaks until brown and crusted on both sides. Put skillet into oven, cook for 4 minutes until medium-rare. Remove steaks from skillet and allow to rest.

Over medium-high heat deglaze the skillet with Armagnac, add demi-glace and reduce by half. Add green peppercorns, heavy cream and cook until sauce is thick enough to coat the back of a spoon. Season to taste with salt.

Remove skillet from heat, add steaks and any drippings. Spoon sauce over steaks.

Serve with duck fat french fries and your favorite bottle of red wine!