Our local meet market just started carrying locally raised buffalo. I purchased a tenderloin and a couple thick ribeyes. I have never had it before so any tips on best ways to cook these? I was told it is fairly lean like venison and to not over cook it. Plan was to smoke the buffalo tenderloin like I have done a beef tenderloin. Not sure on the ribeyes yet, but they are cut pretty thick. I typically reverse sear my steaks on our Yoder. Thoughts?

Cook it similar to venison, lean but super good

I used to stock up on buffalo steaks once a year, from a farm in Nebraska. I recommend cooking hot & fast and don't overcook. Very lean but I LIKE it.