December 11th, 2007

5 Easy Gourmet Gifts Under $50

We want to help make your holiday shopping easy! Check out these gift ideas — each for only $49.95!

12 4 oz. Super-Trimmed Filets with Hickory Bacon
1 3.75-4.25 lb. Seasoned Prime Rib Roast
1 7-8 lb. Hickory Smoked Spiral Sliced Ham
6 10-oz. Boneless Ribeyes
6 10-oz. Kansas City Strip Steaks

You can see all the details for these and all the outstanding Kansas City Steak Company selections at www.kansascitysteaks.com.


December 8th, 2007

Food: The Perfect Gift!

Food is something we all need; and let’s face it—we all love!  So what gift could be better than a carefully chosen selection of food?

Gourmet food is an online shopping category that has enjoyed tremendous growth in recent years.  That’s because it’s high-quality, amazingly delicious and there are so many choices.

At the Kansas City Steak Company’s new Web site (www.kansacitysteaks.com), you’ll find so many choices for everyone on your holiday list.  From tender filets, to rich, thick Porterhouses to light poultry and decadent desserts.

Food brings a feeling of warmth to the holiday season.  And the Kansas City Steak Company is here to help. 

Can’t decide?  Give the lucky people on your list a gift certificate and let them decide for themselves.

Want to know more about gourmet gifting trends?  Read this article from Feature Article World.


December 7th, 2007

These Are a Few of Our Favorite Things

At the Kansas City Steak Company, our employees are customers, too.  So we asked them to name their favorite KC Steaks item.  Who knew it would be such a hard decision? 

Here are a couple of their responses. . .

It’s hard to choose just one item as my favorite item.  So many of the items that we sell I would consider a favorite.  There’s Chicken Spiedini, the new Stuffed Pork Chop, the new St. Louis Style Ribs, our Ribeye Steaks. . . I could go on and on.

But if I had to pick just one item, it would be our Filet Mignon.  Our filets are the most tender steaks.  They are trimmed to perfection.  Wrap them with bacon for extra flavor or not.  For sure, top them off with our Steak and Prime Rib Seasoning before cooking.  They will melt in your mouth.
–Victoria, 1 ½ years with Kansas City Steaks

Tender Tips because they are so versatile.  Can be used in many different recipes or grilled by themselves.  Kansas City Strips have great beef flavor.  12 oz. strip, baked potato, salad, favorite beverage . . . what more can I say?
–Wayne, 8 years with Kansas City Steaks


December 4th, 2007

Southwest Sirloin Rub

Mary Shivers
Ada, OK
Serves 4

Ingredients:
1/2 teaspoon ground cumin
1/4 teaspoon sweet smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon chili powder
1 teaspoon freshly ground black pepper
1 teaspoon sea salt

Directions:
Stir rub ingredients together in a small bowl. 
Rub into both sides of sirloin steaks.  Cover
and chill for 2-3 hours.  Let steaks rest at room
temperature for 30 minutes before grilling.  Heat
a charcoal or gas grill to medium-high heat.  Grill
steaks for 6-8 minutes per side or to desired doneness.


December 2nd, 2007

Blackened Steaks with Carmelized Onion Sauce

V. Whittier
Chelmsford, MA

Blackened Steaks with Carmelized Onion Sauce

Ingredients: Sauce
1 large onion, chopped
2 T olive oil
2 T lemon juice
2 T worcestershire sauce
2 tsp dijon mustard
4 T chopped parsley

Blackened Seasoning:
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
1/2 tsp dried thyme
1/2 tsp dried oregano

Steak:
1 T olive oil
4 Kansas City Strip Steaks (2 inches thick)

Directions:
In a saute pan, add 1 T of olive oil and the sliced onions.  Saute the onions until
brown and carmelized.  Add the lemon juice, worcestershire sauce, and dijon mustard. 
Keep warm until steaks are ready.  Stir in the chopped parsley at the last minute. 

Mix together blackened seasoning and rub the steaks with the mixture.  Lightly brush
the steaks with olive oil.

Preheat grill or grill pan.  Place steak over direct high heat and sear for 1 to 2
minutes.  Lift the steak and turn 90 degrees and sear for 2 more minutes.  Flip and
sear the reverse side for 1 to 2 minutes, and then turn 90 degrees and sear for 2
minutes more.  Continue to cook over indirect medium heat until steaks have reached
desired doneness(remove at 13-145 degrees for medium rare).

Serve steaks with the onion sauce. Serves 4-6


December 2nd, 2007

Steak Pizzaiola

Francesca Mione
Allentown, PA
Serves 4 hungry steak lovers.

Steak Pizza Style

Ingredients:
3 tsp salt
3 tsp black pepper
4 1 lb Rib Eye Steaks
1/2 cup olive oil
4 large cloves crushed garlic
1 16 oz can crushed tomatoes
4 tsp oregano

Directions:
Heat a non-stick grill pan on high heat. 
Salt and pepper the steaks.  Add to pan. 
Cook 5 minutes on each side.  Remove steaks
from pan and set aside.  Turn down heat to med
heat.  Add olive oil, garlic, tomatoes and oregano, 
and cook 10 minutes.  Add steaks back in pan.  Cook 15
minutes more. 


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.


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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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