There is no such thing as tough buffalo meat, only improperly instructed cooks. You can interchange buffalo meat with almost any beef recipe if a few simple instructions are followed.
First of all, buffalo meat is lean. As a result, buffalo meat cooks extremely quick and you’re able to cook it at a lower temperature.
The golden rule is “do not overcook”.
Suitable methods for cooking filets and steaks include:
pan–frying, sautéing, grilling, broiling, baking, and stir–frying. It is best to use a non stick pan and/or cooking spray. ,
Special care should be taken not to overcook the meat.
An internal temperature of 145 degrees is recommended for filets and steaks and 160 degrees for ground buffalo.
Score meat and add to marinade. Let meat stand in refrigerator for 2 to 4 hours, turning several times. Grill to desired doneness. Cut or slice thinly against grain.