November 29th, 2007

Gourmet Food Gifts Are Truly Appreciated!

Posted: 29 Nov 2007 03:45 PM CST

Remembering the Steak Lovers on Your List!

Have you placed your online gift orders on the Kansas City Steak Company website yet?
Just a reminder – ordering by December 15th will ensure delivery before Christmas. 
We’ve still got specially priced favorites for everyone on your list, available now
through Sunday, December 2nd (until 11:59 p.m. CST).

Click on the item numbers below to check them out:

Specially priced at $49.95:
#5160 / 8 – 5 oz. Filets Mignon with Bacon
          and
#7056 / 7 – 8 lb. Spiral Sliced Hickory Smoked Ham

Specially priced at $59.95:
#5081 / 3 Slabs of Rubbed Baby-Back Ribs
     and
#2022 / 6 – 10 oz. Kansas City Strip Steaks

Specially priced at $89.95:
#4211 / 8 – 6 oz. Filets & 8 – 3 oz. Crabcakes
     and
#9044 / 8 – 16 oz. T-Bone Steaks

We’ve got another steak rub recipe for you today.  The steak enthusiasts on your gift
list will love receiving some along with their steaks, so plan to make extra!


November 29th, 2007

Smoky Lipsmackin’ Steak Rub

Posted: 29 Nov 2007 03:36 PM CST

From Renee in California
Mack’s Smoky Lipsmackin’ Steak Rub
Makes enough for 4 steaks

4 T. Seasoned Salt
4 tsp. Finely Ground Bold Coffee
2 tsp. Dark Brown Sugar
½ tsp. Ground Nutmeg

Blend ingredients together and mix well.  Sprinkle
on both sides of 4 steaks, then grill or broil to desired
doneness.


November 28th, 2007

Giving A Little Something Extra

Homemade Steak-Rub From Your Kitchen

We’re featuring rub recipes for the next few days, submitted by Kansas City Steak
Company customers. Wouldn’t it be a thoughtful gesture to mix up one or more of
these steak rubs for the steak enthusiasts on your holiday list?  When you present
them with a box of Kansas City strip steaks or a Prime Rib Roast, include a decorative
jar filled with steak rub you made yourself.

Be sure to print out the recipe and affix it to a recipe card for their recipe box.  Punch
a hole in the corner of the card and tie it to the jar with a bit of festive ribbon or string. 
Then, each time they pull it out to make more they’ll remember how much you cared.


November 28th, 2007

Blackened Steak Seasoning

From Rick in Kansas
Blackened Steak Seasoning
Makes enough for 4 Steaks

1 T. Paprika
2 tsp. Salt
1 tsp. Onion Powder
1 tsp. Garlic Powder
1 tsp. Cayenne Pepper
1 tsp. White Pepper
1 tsp. Black Pepper
½ tsp. Dried Thyme
½ tsp. Dried Oregano

Mix together all ingredients, blend thoroughly.
Coat both sides of steaks lightly with olive oil,
then dredge steaks in the seasoning.  Grill steaks
until surface is dark (blackened) on both sides,
over high, direct heat.  When steaks are blackened,
move them to indirect heat to finish grilling to
desired doneness.


November 27th, 2007

Gifts For Everyone From Kansas City Steaks

Six Special Items at Six Special Prices

Holiday shopping is in full swing and steak enthusiasts everywhere are hoping they’ll
receive something delicious from the Kansas City Steak Company!  Just in time to fulfill
their wishes, there’s six specially priced items you can order for them without leaving
your comfortable chair.

Save on these terrific Kansas City Steak favorites:

There’s two items priced at $49.95:
#5160 / 8 – 5 oz. Filets Mignon with Bacon
(everyone loves these tender filets)
    and
#7056 / 7 – 8 lb. Spiral Sliced Hickory Smoked Ham
(ideal for holiday parties and family get-togethers)

Two items priced at $59.95:
#5081 / 3 Slabs of Rubbed Baby-Back Ribs
(show them how Kansas City does barbecued ribs!)
    and
#2022 / 6 – 10 oz. Kansas City Strip Steaks
(for the grillmeisters in your life)

And two items priced at $89.95:
#4211 / 8 – 6 oz. Filets & 8 – 3 oz. Crabcakes
(send them a feast of surf ‘n turf)
     and
#9044 / 8 – 16 oz. T-Bone Steaks
(really big steaks with really big flavor)

Click on the item numbers above to go directly to the specials on the Kansas City
Steaks website.  Happy shopping!


November 26th, 2007

Alternative to Grilling Steak: Broiling Method

Alternative to Grilling Steak: Broiling Method

Oven Broiled Steak

Both gas and electric ovens have broiler units or settings that can be used to broil steak.  If you’ve never used your broiler, read your oven manufacturers directions before you try the broiler method for cooking your steaks.

Be sure to use a broiler pan, not a cooking sheet or other cooking pan to broil your steak.  A broiler pan has a flat, perforated cooking surface that channel
the drippings away from the steak as it cooks, into the shallow pan that fits underneath.  Spray the cooking surface of the broiler pan with non-stick cooking spray.  Pour water in the bottom of the broiler pan to a depth of one-inch (this cuts down on smoke from oil splatters).  Fit together the broiler pan’s cooking surface to the bottom.

The following directions apply to steaks that are about 1-inch thick, and cooked to medium-rare doneness.  Position the top rack in your oven 3 to 4 inches from the broiler element.  Turn the broiler on and allow to heat fully.  (Again, follow your oven manufacturer’s directions, but typically, an electric oven’s door should be left ajar when broiling; a gas oven’s door should be shut).

Your steaks should be barely cool, and patted dry with a paper towel to remove excess moisture.  Apply a little oil to both sides of each steak and lay on the broiler pan.  Slide it carefully into the oven, under the broiling element.  The steaks will smoke a bit as they cook; watch them carefully so they don’t blacken!

When they appear dark brown and shiny (this takes about 8 – 10 minutes) slide out the rack and turn your steaks.  Slide the rack back into the oven and repeat the process, until you see the surface turn dark brown and shiny (again, about 8 – 10 minutes).  Remove from the oven, and allow steaks to rest about 10 minutes before serving.


November 25th, 2007

Alternatives to Grilling Steak: Skillet Method

Pan-Seared Steak

Cooking steak in a skillet is easier than you might think.  You’ll need a heavy skillet, olive or other vegetable oil, tongs and, of course, your favorite steak. Be sure to turn on your kitchen ventillator to remove smoke and airborne oil that occurs while cooking.  The cooking times given are for steaks that are about 1? to 1-1/4? thick.

First, the skillet: Well-seasoned cast-iron is ideal, if you have one.  The next best choice is heavy aluminum (can be non-stick, but doesn’t have to be).  The two main things to remember is that searing a steak requires steady, even heat; the other is that the skillet should be large enough to avoid crowding your steaks.

Steaks should be barely cool or close to room temperature.  Pat them well with a paper towel to remove excess moisture.  Otherwise, the steaks will steam instead of sear.  Heat skillet over a medium-high heat until very hot, then add enough oil to cover the bottom of the pan to a depth of about one-quarter inch.  When the oil begins to smoke, use your tongs to place each steak in the skillet at least one-half inch apart.

Now, leave them alone!  The point is to allow the surface of the steak to brown evenly and thoroughly.  An easy way to see if they’re ready to flip is to try moving them a bit with your tongs.  If they don’t move fairly easily, then wait a little longer.  Gently shake the pan (away from you, then towards you) to move the oil around.  When the steaks move easily with your tongs, pick them up one at a time, shake the pan to redistribute the oil and then place them back in the skillet, uncooked side down.

Repeat the browning step after flipping the steaks, until the other side is seared.  If you like your steak cooked rare, they’ll almost be done when both sides have been seared.  For medium-rare, turn the heat down to medium and flip them over to the side that seared first.  Cook about 4 to 5 minutes, then flip and cook an additional 4 to 5 minutes.  Remove from heat, and let them rest about 10 minutes before serving.

Tomorrow, broiling steak in your gas or electric oven.


November 24th, 2007

Cooking Steak: Alternatives to Grilling

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.


November 20th, 2007

Five-Spice Garlic Marinade

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.


November 20th, 2007

Hearty Holiday Gift

Kansas City Strips Free Ship Item

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!


November 19th, 2007

Orange-Ancho Chili Sauce

From Cheryl of North Carolina
Orange Ancho Chile Sauce
Makes 6 Servings

2 C. Orange Juice
1 C. Orange Sections, chopped; white membrane
   removed (about 1 large or 2 medium oranges)
2 T. Butter
2 T. Chopped Shallots (about 1 – 2 shallots)
1 T. Cornstarch
2 tsp. Ancho Chili Powder
1 tsp. Grated Orange Zest
½ tsp. Ground Cumin
½ tsp. Kosher Salt (or other coarse salt)

In a medium saucepan, melt the butter over medium
heat and add shallots; sauté shallots until softened.
Whisk cornstarch into the orange juice, then pour into
the saucepan with the butter and onions.  Simmer,
stirring occasionally for 5 minutes (mixture will begin
to thicken).  Add the remaining ingredients to pan,
stir to combine well.  Continue to cook and stir over
medium heat for 10 minutes.  Mixture will be thickened
and syrup-y.  Serve warm with grilled steaks.


November 18th, 2007

Cranberry Teriyaki Sauce

From Michael in New Mexico
Cranberry Teriyaki Steak Sauce
Makes about 1 Cup

2/3 C. Diced White Onion
½ C. White Wine
½ C. Brown Sugar
½ C. Chopped Dried Cranberries
¼ C. Teriyaki Sauce
¼ C. Soy Sauce
1 tsp. Minced Garlic
¼ tsp. Cayenne Pepper

In a medium saucepan, stir together all ingredients
except cranberries, and heat over medium-high
heat.  Stir occasionally until mixture begins to
boil; reduce heat to low and simmer for 5 minutes.
Add cranberries; cook and stir over low heat for
15 minutes.  Remove from heat and keep warm
until ready to serve.


November 17th, 2007

Everyone Likes Appetizers

Appetizers Make Any Occasion Festive!

Even Saturday night dinner at home can be special when you
take time to prepare something special, like an appetizer or
fancy dessert.  Seafood appetizers are a good foil with steak,
and you can find both at Kansas City Steak Company.

Our jumbo shrimp are just that – jumbo in size and flavor -
and they’d be perfect for the recipe we’ve posted for
you today.  Dates for holiday parties will soon fill everyone’s
calendar, from neighborhood get-togethers to office potlucks.
If you stock up now on our jumbo shrimp, you’ll have it on hand
for the busy holiday season ahead.  Click here to see our jumbo shrimp:
http://www.kansascitysteaks.com/Jumbo-Shrimp.3.htm


November 17th, 2007

Bacon-Wrapped Shrimp

From Sarah in Oregon
Shrimp Appetizer
Makes about 45 pieces

1 Pound Medium Shrimp, peeled and deveined
    (about 45 pieces)
1 lb. Bacon, cut into thirds crosswise
½ tsp. Garlic Powder
Salt and Black Pepper, to taste

Pre-heat broiler in oven.  Sprinkle shrimp with garlic
powder, salt and pepper.  Wrap each shrimp in one-third
of a piece of bacon.  Arrange shrimp on a broiler pan, and
broil 3 to 4 inches away from broiler element.  Watch
carefully, and turn shrimp over when bacon begins to
sizzle.  Continue to turn shrimp as it cooks, for about
8 to 10 minutes.  Bacon should be crisp and shrimp
should be opaque and easy to cut with a fork.  Serve
on picks.


November 16th, 2007

A Unique Pesto

A Pesto For Any Special Occasion

Today’s pesto recipe calls for mint leaves and hazelnuts-
not the usual basil leaves, pine nuts and parmesan cheese.
We thought this original recipe with its uncommon mix
of ingredients would be an interesting one to try, and
perhaps serve, with your upcoming holiday meals.

We’d love to hear about more pesto recipes using ingredients
that are unexpected and unique! Post them here to share
with all our visitors, and let us know what meat or main
dish they compliment.


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About Me

Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.

I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.

Read More About Me »

Steak Widget