Dry Age KC Strip Fondue | Gordon Food Service
1. Brush the steak with oil and season with salt and pepper. 2. Grill the steak, making cross-hatch marks on each side with the bone closest to the hottest
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Cooking tools:
- Grill
- Pastry brush
- Chef's knife
- Cutting board
- Serving bowl
- Plate
Ingredients
- 450 g Kansas City Strip Steak, Dry Aged, Bone-In
- 30 ml GFS Canola Extra Virgin Olive Oil Blend
- to taste Trade East Ground Black Pepper
- 210 ml Recipe: Creme De Brie Fondue, warmed
- 14 g Roasted Yellow Tomato
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