Oil both sides of the steak with five teaspoons of olive oil, evenly distribute two heaped teaspoons of RUBY ROAST (for instance) on each side, then use your fingers to rub-a-dub dub.

The suggested amount of spices is about half of what the meat can take, but it’s important not to go overboard at this stage: believe it or not, the spices aren’t just there to make the meat look pretty. Above all, they serve to set the MAILLARD Reaction (i.e. the formation of the roasting and browning aromas) into motion. Google it – it’s a complex series of reactions that make browned food so wonderfully delicious. So take care not to put too much seasoning on the meat before grilling, otherwise it might burn later on. Got it? Good!

Lay the steaks on a hot grill and brown nicely on both sides for 60 to 90 seconds, depending on the cut’s thickness and grill’s temperature. Take a moment to marvel at your new-found skills and cook the meat until it’s reached the desired state of doneness. Whether rare, medium rare, or well done, it’s all up to you; different strokes for different folks!

Now onto the plate: spread the rest of the RUBY ROAST or CRUSTY DUST garlic butter (recipe inside!) on your dish and combine with bread, potatoes, or whatever else is on the grill –KARL KONRAD’S Kindeskinder seasoning mixes also work marvelously to marinate fish, tofu, grilled cheese, and vegetables. There’s something for everything!

And if it’s raining, simply move your setup to the frying pan in your kitchen. Want it extra-hot? Then marinate with ROADHOUSE and let your taste buds do the talking.

Let KARL KONRAD’S Kindeskinder turn you into a marinade-renegade!



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