Beef — Grill

INSTRUCTIONS:

Step 1: Bring steak to room temperature. Rub meat with olive oil and season all sides of the ribeye steak generously with Kosher salt and pepper. You may also substitute your favorite steak seasoning (but we don’t recommend that!).

Step 2: Prepare grill for 2 zone cooking if possible.

Step 3: Cook steak over the hot side of the grill for 5 minutes on each side – careful not to flip more than once.

Step 4: After tomahawk steak has cooked, move steak to the indirect heat side of the grill and let cook until just prior to preferred doneness.

Step 5: Meanwhile, as steak is cooking, soften butter and combine with FlavorMaster® - set aside.

Step 6: For last 5-10 minutes of cooking - baste steak with the butter and FlavorMaster® mixture every couple minutes until the tomahawk steak reaches your desired doneness and a perfect steak crust has formed.

Step 7: Once steak reaches its desired doneness, remove from the grill, baste one last time with the butter and FlavorMaster® mixture and let stand for 10-15 minutes prior to cutting/serving.

INSTRUCTIONS:

For the topping:

Step 1:

Warm olive oil and 2 tbsp FlavorMaster® in a large saute pan on medium low heat. Add the onions into the pan until translucent, then add the mushroom. Sprinkle with salt and pepper. Cook until soft.

For the burgers:

Step 2:

Preheat your grill. Mix ground beef and FlavorMaster® together in a large bowl. Shape the beef into hamburger patties. Salt and pepper the the patties. Move the burgers to the grill and cook them to your desired temperature.

Heat hamburger buns quickly on the grill or in the oven.

Step 3:

Top burgers with sliced Gouda, caramelized onions and mushrooms, and any other desired toppings.

Now let's eat!

INSTRUCTIONS:

1. In large bowl, stir together FlavorMaster®, soy sauce, hot sauce, vinegar, sesame oil, ginger and garlic; add ribs, toss to coat.

2. Divide marinade and ribs into two re-sealable bags, in a single layer. Refrigerate for up to 4 hours or overnight.

3. Remove ribs from marinade; drain and discard liquid. Allow ribs to sit at room temperature for one hour prior to grilling.

4. Preheat grill to medium-high heat; grease grates well. Grill ribs for 2 to 3 minutes per side or until lightly charred and heated through.

5. Sprinkle with green onions and sesame seeds before serving.

Tip: Korean-style beef short ribs, also known as flanken short ribs, are a strip of beef cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to 10 inches in length. The thin slices make for fast cooking on the grill.