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Blackened Buffalo Ribeye w/ Corn and Black Bean Salsa

Monday, 26 May 2008


When cooking the steaks you will have intense smoke, make sure you have proper ventilation.


At a glance
Cooking Method
Heat Level
Main Course

For the Ribeye:

  • 8-10 Ounce farm raised buffalo ribeye steaks
  • ¼ pound unsalted butter (melted)
  • Galena’mite Blasting Powder
For the Salsa:
  • 4-5 ears fresh corn on the cob
  • 1 medium diced onion
  • 3 cloves diced garlic
  • Juice from 1 fresh lime
  • Juice from 1 fresh lemon
  • 2 – 3 cups cooked black beans
  • 2 fresh tomatoes, seeded and chopped
  • Fresh cilantro, chopped, to taste
  • Salt and pepper, to taste
  • Ground cumin, to taste
  • Chipotles in Adobo, to taste
  • 3-4 tablespoons apple cider vinegar
  • 1 – 2 tablespoons olive oil



For the Ribeye:

Take ribeyes and brush with melted butter, then dust with Galena’mite Blasting Powder, place ribeyes into skillet pressing down (you will have intense smoke, make sure you have proper venting). Let ribeyes cook approximately 2-3 minutes, then turn over. Blacken this side until done approximately 2-3 minutes more. Should be medium rare to medium. Cook a little more if you desire medium to medium well.

 For the Salsa:

With a sharp knife remove corn kernels from cob, preheat saute’ pan over high heat, add fresh corn and drizzle olive oil. Tossing mixture continuously so not to burn. When corn is roasted (approximately 4-5 minutes) add in onion and garlic and tomatoes, continue to cook 2-3 minutes, then add in black beans, apple cider vinegar, lemon and lime juice, let mixture cook 2-3 minutes. Then add in 2 tablespoons chipotles in adobo, pinch of cumin, salt and pepper to taste and finish with fresh cilantro.

To Finish the Plate:

Take a large dinner plate, spoon salsa into center (approximately 1 cup). Then take blackened ribeye and place towards edge, or you may cut the ribeye into 1 inch strips and fan across salsa, garnish plate with fresh cilantro.



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