Steak "Fondue" for Two. Delicious blend of flavors for the steak! A fun way to cook and conversate. The Best Steak Fondue Recipes on Yummly
It's hosted by Brittany and features her cat Lord Tubbington and, since Season Four, her other cat Lady Tubbington. She has done two more videos as well before Mercedes. With long-handled fondue forks, spear meats and vegetables; place in hot broth. You can cook Steak "Fondue" for Two using 9 ingredients and 9 steps. Here is how you cook that.
Ingredients of Steak "Fondue" for Two
- Prepare 2 each of Ribeye Steak.
- You need 3/4 cup of worcestershire sauce.
- It’s 1/2 tbsp of garlic powder.
- It’s 1/2 tbsp of onion powder.
- Prepare 1/2 tbsp of montreal steak seasoning.
- You need 2 tsp of smoked paprika.
- It’s 1 of Canola Oil.
- You need 1 of Fondue Pot or Deep Fryer.
- Prepare 4 of Skewers.
Cover and refrigerate sauces until serving. Pat meat dry with paper towels. With fondue forks, cook meat in oil until it reaches desired doneness. To cook fish or seafood in a broth fondue: Cut the fish fillet into ¼-inch strips and clean any seafood thoroughly.
Steak "Fondue" for Two step by step
- Cut steak into bite sized peices and place in a large bowl..
- Add the Worcestershire Sauce and seasonings to the bowl..
- Shake well until throughly mixed and marinate in the fridge for 3 hours to bring out the best flavor..
- Add Canola Oil to the fondue pot or deep fryer and heat oil to 375°F degrees..
- Plate and prepare the marinated steak.
- Place 1 or 2 peices of steak on each skewer and submerge in oil for approximately 30 seconds for medium cooked steak..
- Remove from oil, plate, and eat! You can serve with your favorite steak sauce..
- Repeat steps 5 and 6 until full to your hearts desire :).
- I suggest adding in a fun game while cooking your steak..
Place the fish or seafood on a fondue fork or skewer. Put it in the hot broth to cook—one to two minutes for fish. For shrimp, cook until they turn pink. To cook beef steak in broth fondue, trim the fat from the steak and cut the meat into ¼-inch-thick strips to allow for quick cooking. Each strip can be cut to any length, but less than two inches is best for bite-sized pieces.