Recipes

Get creative. Express yourself. Try Zatch Master's All Purpose Steak and BBQ Sauce with Practically Anything!!!

STEAK (BEEF) RECIPES:

Chateaubriand Steak — usually served for two, center cut from the large end of the tenderloin. Sometimes it's extra thick top sirloin.
A châteaubriand steak is a cut from the centre and thickest part of the fillet, weighing about 12 oz., and enough for two people. It is too thick to be grilled on an ordinary domestic cooker, as the meat will be too near the flame and will dry up before it is sufficiently cooked. The best solution is, having painted the meat with olive oil and sprinkled it with a little coarsely-ground pepper, to give it about a minute on each side close to the hot grill and then to transfer it, standing on a rack in a baking tin to a very hot oven, Gas No. 8, 445°F (230°C), and roast it for about 12 to 15 minutes. Serve it with Zatch Master’s All Purpose Steak and BBQ Sauce.

Filet Mignon with Mushroom — a cut from the small end of the tenderloin; the most tender and usually the most expensive cut by weight.
Ingredients:
For this recipe, you will need 2 1“ thick Filet Mignon cuts. The standard weight for each cut is 6 ounces. You will also be using 4-5 small white sliced mushrooms, fresh Rosemary, 2 crushed cloves of garlic, 4 tablespoons of butter, salt and pepper, 2 tablespoons of groundnut or peanut oil, and 1 small yellow onion that has been halved and sliced.
Directions: Use an iron skillet because it will heat evenly.  Cooking times will vary depending on the thickness of your meat. Filets are best cooked medium to medium well.

• Get filets out of the refrigerator and let them sit for 30 minutes to bring them to room temperature.
• Heat the pan to medium-high heat until it is nearly smoking.
• Put 2 tablespoons of butter, onions, and mushrooms in pan. Sauté them for 4-5 minutes, stirring constantly.
• Remove the mixture from the pan and set it aside in a bowl.
• Put the pan back on the fire after wiping it with a paper towel.
• Spread fresh ground pepper and salt all over the filets.
• Pour oil into the pan, and place the filets in it.
• Shake the pan so that the filets do not stick to its bottom.
• Put the onions and mushrooms back to the pan. Stir all the ingredients together.
• Let the filets cook for 3 minutes if you want it medium to medium well.
• Turn the filets over and add garlic and rosemary.
• Before you remove the filets from the fire, put in the butter.
• Let filets rest for 5-10 minutes before serving.
• Serve with Zatch Master’s Steak and BBQ Sauce

Rib Eye Steak — A rib steak consisting of the longissimus muscle and the spinalis or cap. This comes from the primal rib used to make prime rib which is typically oven roasted as opposed to grilled as is typical with rib eye. Also known as Delmonico or Spencer Steak.
Rib Eye Steak
Ingredients

• 4 choice rib-eye steaks
• Rib-eye rub, recipe follows; Rib-eye Rub: Salt and ground black pepper, Chili powder, Cayenne pepper.

In a small bowl, combine all ingredients, to taste. Adjust the ratio of spices to your preference.
Directions
Preheat a grill to high heat.
Place rib-eye steaks on a large platter and season with rub on all sides. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving. Always Serve it with Zatch Master’s Steak and BBQ Sauce.

Zatch’s Ultimate Grilled Steak
Ingredients:
1/2 cup Zatch Master’s “Original” or “Mild & Spicy” Steak and BBQ Sauce
1/2 cup Balsamic Vinaigrette Dressing
2 small cloves garlic, minced
1 tsp. dried oregano leaves
2 beef rib-eye steaks (1 lb.)
Directions:
MIX all ingredients except steaks; reserve 1/4 cup. Pour remaining steak sauce mixture over steaks in resealable plastic bag; seal bag. Turn over to coat both sides of steak with sauce. Refrigerate 30 min. to marinate.
HEAT grill to medium-high heat. Remove steak with marinade; discard bag and marinade.
GRILL steak 4 to 5 min. on each side or until done (160°F.) Serve topped with reserved dressing mixture.

Make Ahead
Place steak in large freezer-weight resealable plastic bag. Add marinade; seal bag. Freeze up to 2 months. Thaw in refrigerator, then cook as desired. The meat marinates as it thaws.

Sirloin Steak — A steak cut from the hip. Also tends to be less tough, resulting in a higher price tag.

Grilled Sirloin Steak

Ingredients

• 1 cup soy sauce
• 1/3 cup red wine vinegar
• 1/4 cup Crisco® Pure Olive Oil
• 4 garlic cloves, chopped
• 1 tablespoon pepper
• 1 tablespoon ground ginger
• 1 tablespoon honey
• 1 beef top sirloin steak (about 3 pounds and 2 inches thick)

Directions

1. In a large resealable plastic bag, combine the first seven ingredients; add beef. Seal bag and turn to coat; refrigerate for at least 3 hours or overnight.
2. Drain and discard the marinade. Prepare grill for indirect heat. Grill steak, covered, over indirect medium heat or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 8 servings.
3. Serve it with Zatch Master’s Steak and BBQ Sauce.

Oven Broiled Steak Sirloin
Ingredients:

• 1 1/2 pounds sirloin steak, 1 to 1 1/4-inches thick
• 2 teaspoons olive oil
• Salt and freshly ground black pepper

Directions:
Preheat oven on broiler setting. Make foil 'snake' out of aluminum foil to use to keep oven door slightly ajar so that broiler won't turn off if it gets too hot. Brush steak with oil and salt and pepper, to taste. Place a piece of foil on the bottom rack as a drip pan. Place another rack in the position above this and put the steak directly on this rack. Cook steak in this position for 5 minutes. Flip steak and cook for another 5 minutes. Move rack with steak to top position in oven, moving rack with foil and drippings just underneath, and cook for 3 minutes. Flip 1 last time and cook for another 3 minutes. Transfer steak to wire rack and rest for 3 to 5 minutes. The above times are for medium doneness. Adjust cooking times up or down as desired. Serve with Zatch Master’s Steak and BBQ Sauce.

Zatch’s Style Steak House Grilled Sirloin

Ingredients:

1/3 cup Zatch Master’s “Original” or “Mild & Spicy” Steak and BBQ Sauce. (or half and half)
1/4 cup finely chopped onion
3/4 tsp. hot pepper sauce
1 beef sirloin steak (1-1/2 lb.), 3/4 inch thick
Directions:
PREHEAT grill to medium heat. Mix steak sauce, onion and hot pepper sauce; set aside.
GRILL steak 4 minutes on each side or until cooked through, turning occasionally and brushing with the steak sauce mixture.
CUT steak into 6 pieces to serve.

Use Your Broiler
Cook steak under the broiler instead of on the grill.

Substitute
Prepare as directed, using Zatch Master’s Steak and BBQ Sauce.

Strip Steak — (Steak may be known as strip steak, Kansas City steak, New York Strip steak, Ambassador Steak, boneless Club Steak, Delmonico, or Entrecote, in your region. ), A high-quality steak cut from the strip loin,  it's the perfect balance of flavor and tenderness, so it is particularly tender. This center cut offers the truest beef flavor, heightened by grilling.

Grilled New York Steak
Ingredients:

• 212 oz. New York Strip Steaks
• 6 T. fresh parsley, chopped
• 1 T. fresh rosemary (1 teaspoon dried)
• ½ C. rough-chopped onion
• 1 T. chopped garlic
• ¼ C. red wine
• 1 t. black pepper
• 1 T. salt

Directions:

1.Purée the parsley, rosemary, onion, garlic, wine and black pepper in a food processor. Rub the paste all over the steaks. Place the meat in a plastic bag or covered container, and allow to marinate overnight.
2. Fire up the grill. When ready to cook the steaks, sprinkle each side with some kosher salt. The salt will help draw out the juices needed for caramelization.
3. Cover the grill, making sure to maintain a good air flow to the coals. If the steak seems to be cooking too quickly - too much smoke or too much sizzle will alert you - uncover and move the steak to a cooler area of the grill.
4. Grill the steak for about 3 to 4 minutes, and then turn. Cover again, and cook 3 to 4 minutes more for a medium-rare steak.
5. Serve and compliment it with Zatch Master’s Steak and BBQ Sauce.
BBQ NY Strip Steak

Ingredients

• 1/2 cup extra virgin olive oil
• 1/2 cup Zatch Master’s Steak and BBQ Sauce
• 1/4 cup minced garlic
• 1/4 cup steak seasoning
• 1 tablespoon red wine vinegar
• 1/2 teaspoon dried basil
• 1/2 teaspoon Italian seasoning
• 4 (1/2 pound) New York strip steaks

Directions:

• In a bowl, mix the olive oil, Zatch Master’s sauce, garlic, steak seasoning, red wine vinegar, basil, and Italian seasoning. Pour into a large resealable plastic bag. Pierce steaks on all sides with a fork, and place in the bag. Gently shake to coat. Seal bag and marinate steaks a minimum of 2 hours in the refrigerator.
• Preheat grill for high heat.
• Lightly oil the grill grate. Discard marinade. Place steaks on the grill, and cook 7 minutes on each side, or to desired doneness.
• Serve it with Zatch Master’s Steak and BBQ Sauce.

New York Strip Chicago Style

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 clove garlic, minced
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon white sugar
• 2 tablespoons apricot preserves
• 2 (1/2 pound) New York strip steaks, 1 inch thick
• salt and pepper to taste

Directions

• In a shallow glass dish, mix the olive oil, garlic, cinnamon, sugar, and apricot preserves. Mix well, as the preserves tend to stick until warm.
• With a knife, make several shallow slashes in both sides of the steaks. Sprinkle with salt and pepper. Place steaks in the dish with the sauce, and turn to coat. Cover with plastic wrap, and refrigerate for at least 1 hour.
• Preheat grill for high heat. Lightly oil the grill grate. Place steaks on the grill, and discard any remaining sauce. Grill steaks 10 minutes, turning occasionally, or to desired doneness. Serve it with Zatch Master’s Steak and BBQ Sauce.

T-bone Steak and Porterhouse - A cut from the tenderloin and strip loin, connected with a T-shaped bone (lumbar vertebra). The two are distinguished by the size of the tenderloin in the cut. T-bones have smaller tenderloin sections, while the Porterhouse – though generally smaller in the strip – will have more tenderloin. T-bone and Porterhouse steaks are among the most expensive steaks on a menu because of the large individual portion size.

Perfect T-Bone Steak

Ingredients:

• 4 - 24 oz. T - bone steaks cut 1 1/2 inches thick
• 1 small onion
• 4 cloves of garlic
• 1 cup Zatch Master’s Steak and BBQ Sauce
• 1 stick of butter
• Salt and Pepper to taste
• 1 tbs. vinegar
• Zatch Master’s Mild & Spicy Sauce to taste

Directions:

1. NOTE: Please allow your steaks to come to room temp - this is very important.
2. Start the Grill...must be cooked on an outdoor grill (Charcoal or mesquite). Cook steaks on high heat.
3. In a small sauce pan add your butter, onions and garlic - saute til they are translucent.
4. Add the vinegar, Zatch Master Sauce (Original) and (Mild and Spice) sauce - bring to a simmer.
5. Cook steaks 7 minutes PER SIDE. This will get you a medium to medium-rare steak.
6. Brush your steaks down with the sauce mixture.
7. Place steaks on the grill, directly over the heat.
8. Brush liberally and very often with the rest of the sauce mixture while your steak is cooking.
9. After 7 minutes turn your steak over ONLY ONCE and do the same on the other side.
10. This will get you a medium rare to medium steak that will melt in your mouth!
11. Serve with a big baked potato and a fresh garden salad (Optional)

Grilled T-Bone Steaks
Ingredients:

• 2 (1 1/2-inch-thick) T-bone steaks (3 pounds total), flaps cut off if necessary, at room temperature 30 minutes
• 1 1/2 to 2 teaspoons fine sea salt
• 1 teaspoon coarsely ground black pepper

Directions:

• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
• Pat steaks dry and sprinkle all over with sea salt and pepper. Grill steaks on lightly oiled grill rack, covered only if using a gas grill, turning over once, until thermometer inserted horizontally 2 inches into meat (do not touch bone) registers about 120°F for rare, 9 to 11 minutes.
• Transfer steaks to a cutting board and let stand, uncovered, 10 minutes before slicing. (Internal temperature will rise to 125-128°F while steaks stand.)

Serve and compliment it with Zatch Master’s Steak and BBQ Sauce.

Where to Buy

Available at these retail locations:

Sprouts Farmers Market
878 Eastlake Parkway
Chula Vista, CA 91914
www.sprouts.com

Sprouts Farmers Market
690 3rd Avenue
Chula Vista, CA 91910
www.sprouts.com

Seaside Market (Cardiff)
2087 San Elijo Ave
Cardiff, CA 92007 
www.seasidemarket.com

About Zatch Master

Zatch Master Company is owned and operated by Zach Lao, San Diego, CA.

Zatch Master's All Purpose Steak and BBQ Sauce (Original) was developed in Atlanta Georgia.

The secret formula of the "Original" Sauce has been with Zach Lao for years. With his background of chemistry and business, it was perfected in Athens, and Atlanta, Georgia in 2004.
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For general information, inquiry for whole sale distribution, please contact:
Zatch Master Company: San Diego, CA. Phone: (706) 254 5775 Email: zach@zatchmasters.com