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)
#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!)
#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)
#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.

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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.

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Steak Widget