Steak Enthusiast

Why Grilling, Searing and Broiling Makes a Flavorful Difference

For those of you who’ve asked, “I don’t have an outdoor grill — what other
ways are there to cook steak?” today’s post is for you.  Grilling is a great
 way to cook a steak and many of you grill year-round.  But, did you know that
 pan-frying in a skillet and oven broiling will bring out the same richness of
 flavor in steak that occurs with grilling?

There’s a complex chemical reaction that takes place whenever proteins such as
beef or other meats are subjected to a source of dry, high heat (the common term
for this is called the “browning-reaction”).  Simply put, the result of this
chemical change is a deeper, more intensely-flavored steak and that can be
achieved by searing in a skillet or broiling under a heating element, as well
as by grilling over an open flame.

Today’s recipe is another from a Kansas City Steak
Company customer.  This marinade would be good to use
with our boneless, skinless chicken breasts, as well as
our steaks.

If you’re grilling your steaks and want to use some of the
marinade to baste them with as they grill, reserve some in a
separate container, and refrigerate until time to use.

From Gina in Virginia
Five Spice Garlic Marinade
Makes enough for 6 Steaks

1 C. Dry Sherry
½ C. Olive Oil
½ C. Soy Sauce
4 Cloves Garlic, crushed
1 T. Chinese Five-Spice Powder
2 tsp. Dried Oregano
2 tsp. Sugar
2 tsp. Black Pepper

Mix together all ingredients, blend well.
Place in a large re-sealable plastic bag,
add up to 6 steaks to marinade mixture.
Marinate in refrigerator up to 2 hours,
then remove and bring to room temperature.
Grill steaks to desired doneness.

Our K.C. Strips are a top pick of grillers year-round, so if
you have anyone left on your shopping list, they’d love receiving a box.  They’re
also good to have on hand in the freezer for an impromptu get-together
with neighborhood friends, or to serve when you’re entertaining out-of-town
guests over a long weekend visit.

Today’s recipe is for a steak sauce to try with your order of K.C.
Strips: Orange Ancho Chile Sauce.  You should be able to find ancho chile
powder in the ethnic foods section of your local supermarket.  If not, try
 using minced ancho or chipotle pepper from the produce department; start
with a small amount – no more than one-half a teaspoon of minced pepper since
they’re both fiery hot!