A pismo- which in the professional kitchen means peeled, inside meat out.  Already trimmed nicely so you just have to remove the silver skin.

"There are several ways to utilize this premium cut of buffalo. Sear (or grill)  and roast whole You can tie the head, then tuck and tie the tail. Rub with olive oil, kosher salt and pepper and sear in a smoking hot pan or over high heat on the grill. After all sides are seared, place in a 350 oven for 30 minutes. Let rest, cut the strings and slice end to end.

Center cut steaks. Cut 4 inches off the head, and 6 inches off the tail. Use the above method to cook but do not place in the oven, Chill and slice thin as capriccio. Serve with a fruit salsa, chopped ripe tomato brunoise or eggplant capanota.

Cut the remaining center cut into inch and a half  steaks.  Season and grill to your liking! Remember when you grill to put the nice X marks on each side."