Keep you eye on beefalo steaks. A steak may change from rare to medium in only one minute of cooking time. After searing on all sides and edges, cover and add liquid when cooking. Use your meat thermometer, cooking at 350 degrees until the internal temperature of the roast reaches 140 to 150 degrees. If you don't have a meat thermometer, cook about two hours for a 4-pound roast.
Beefalo continues cooking longer after it's removed from heat.
Don't overcook Beefalo. Beefalo is tasty with little or no salt or pepper added. This way you get the full benefit of a natural flavor. Frying Fry at a lower heat and use a little water as a starter to prevent sticking. Grilling When grilling Beefalo, you can prevent overcooking by turning more frequently, by using a lower heat, and by raising your rack to the next higher level.