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
- 1 lb. Halperns' Kansas City Strip Steak, Dry Aged, Bone-In
- 1 oz. GFS Canola Extra Virgin Olive Oil Blend
- to taste Trade East Ground Black Pepper
- 7 oz. Recipe: Creme De Brie Fondue, warmed
- ½ oz. Roasted Yellow Tomato
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