Yesterday in Whole Foods I spotted some buffalo ribeye steaks and thought what the hell, a little lean protein never hurt anyone. A few things to keep in mind. The reason buffalo is such a healthy option is because it’s super lean—almost no fat, which means almost no flavor (relative to a Nebraska cornfed dry aged 35 day bone-in ribeye at CUT). So seasoning is key with buffalo. We used a liberal rub of cayenne and ancho chile powders, salt and pepper. You want to grill them at high heat, and quickly, or they will be tough. Err on the side of rare (and they will still be more done than you think). My husband grilled them for 3 1/2 or 4 minutes a side. And guess what? They were great! We are going to add them to the weekly lineup.