January 11th, 2008

Are You Ready For Some . . . Steak?


The weekend is almost here and I am impatiently awaiting my order of filets, strips and T-bones that is supposed to arrive today. We plan to have them Sunday for dinner after we watch the Cowboys trample the Giants (that is, if Jessica Simpson doesn’t make an appearance).

I like to put some seasoning on the steaks that my mother-in-law gave us for Christmas in a little glass shaker jar. It’s to die for. She gave us some a few years ago and we went through it very quickly and we’ve been asking for more ever since we ran out.

I can’t quite identify all of the ingredients. It has an overall orangish tint with green flecks that I would bet are oregano flakes. Is the orange color cayenne? Not sure. It definitely has salt mixed in.

I’ve asked her for the recipe before and she casually changed the subject. I will have to pin her down and post the ingredients here when I get them. It’s tasty.

We mix the seasoning with a little Worcestershire, salt and pepper on both sides of the steaks, refrigerate them for a bit and then put ’em on the grill when we’re ready.

I can’t wait.

I’ll let you know how the steaks (and the game) turn out!

January 10th, 2008

What’s On Your Dinner Table?


Hi! Dena here. The holidays just passed and, if you’re like me, you’re still coming down from the high of continuous Christmas music, family bonding and an exhorbitant amount of food.

We had a fantastic time being surrounded by loved ones, but secretly, our favorite part of the holidays is the food.

For Christmas, we smoked a turkey in our smoker which we rubbed with a bbq seasoning and served it with hickory smoked spiral-cut ham and all the fixings — mashed potatoes, gravy, green bean casserole, cranberry sauce, dinner rolls and various other sides.

So what if my kids had ham and Cheezits? We’ll work on refining their palates next year.

But our favorite holiday meal, hands down, was New Year’s Eve. My husband and I put our kids to bed and sat together at the dining room table to enjoy two amazing steaks, baked potatoes and a bottle of wine.

Michael (that’s my husband) likes a KC Strip, thick and juicy. So that’s what he got. I, on the other hand, must have a T-bone, medium well with Teriyaki sauce. It may sound kind of strange but I love it! We would rather sit at our own table with the steaks we love than go to any restaurant in town.

I mean, what steakhouse is going to have Teriyaki sauce on hand?

The wine? A bottle of White Zinfandel. Yeah, I know. Now you can see where our kids got their love of Cheezits.

We’ll have to be better about branching out and trying other wines that may be better suited.

I’m going to check out the Wine Pairings section on www.KansasCitySteaks.com next time. We need help in that department.

So, how about you? What were your holiday dinners like? Were they traditional like mine? Or did you serve something amazingly original that we need to know about? I’d love to hear about it!

January 8th, 2008

Mack’s Smoky Lipsmakin’ Steak Rub

From Renee in California
Mack’s Smoky Lipsmakin’ 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

January 7th, 2008

Turkish Delight Rub for Steaks

From Michael in California
Turkish Delight Rub for Steaks
Makes enough for 6 Steaks

2 T. Ground Turmeric
2 T. Brown Sugar
2 T. Kosher Salt
1 T. Paprika
1 T. Coriander Seeds
1 T. Cumin Seeds
1 T. Fennel Seeds
1 T. Red Cayenne Pepper
1 T. Granulated Garlic
1 T. Granulated Onion
1 T. Ground Dried Thyme
1 tsp. Black Pepper

Toast the coriander, cumin, fennel and sesame seeds in a
small, heavy skillet over medium-high heat for about 1 minute.
Shake the pan as the seeds toast to avoid burning.  Remove
the toasted seeds from the skillet and allow to cool.  When
they’ve cooled, grind seeds together in a spice mill or food
processor until well blended.  Mix ground seeds together
with the remaining ingredients; blend well.  Use to coat
both sides of steak before grilling.

January 6th, 2008

Superb Eastern Rub for Steaks

From Mindy in Kansas
Superb Eastern Rub for Steaks
Makes enough for 4 steaks

2 T. Ground Turmeric
2 T. Ground Sumac
2 T. Kosher Salt
1 T. Ground Coriander Seeds
1 T. Ground Thyme
1 T. Garlic Powder
1 T. Ground Cumin
1 T. Ground Fennel
1 T. Ground Sesame Seeds
1 T. Ground Black Pepper

Mix all ingredients together in an ovenproof
dish.  Toast in the oven at 250° F for about 15
minutes, stirring every 5 minutes to avoid scorching.
Remove from oven and allow to cool.  Use to coat
both sides of 4 steaks, then grill to desired doneness.

January 5th, 2008

Colorado Mayan Steak Rub

From Paul of Colorado
Mayan Steak Rub
Makes enough for 4 Steaks

2 T. Unsweetened Cocoa Powder
2 T. Brown Sugar
2 tsp. Chipotle Chili Powder
2 tsp Garlic Powder
2 tsp. Cinnamon
1 tsp Cayenne Pepper
1 tsp. Ground Allspice
1 tsp. Paprika
1 tsp. Black Pepper
½ tsp. Salt

Mix together all ingredients; blend well.
To use, apply rub to both sides of steak before
grilling or broiling.  Extra rub can be stored
in an airtight container.

January 4th, 2008

Sarge’s Zone 6 Steak Rub

From Brad in Kentucky
Sarge’s Zone 6 Steak Rub
Makes enough for 4 steaks

3 T. Kosher Salt
4 tsp. Dark Brown Sugar
4 tsp. White Pepper
4 tsp. Garlic Powder
4 tsp. Onion Powder
2 tsp. Smoked Paprika

Whisk together ingredients listed until well blended.
Divide evenly into 4 portions and apply to each portion
to both sides of 4 steaks.  Broil or grill steaks to
desired doneness.

January 3rd, 2008

Tasty Rubs

This week we’re featuring some recipes submitted from our Kansas City Steak Company customers!  Each of these rubs can be used on your favorite cut of steak.  A rub is generally made by combining dry ingredients:  spices, salts and herbs are the most common ones, although sometimes a rub will call for a liquid ingredient, such as lemon juice.

Rubs add flavor and a somewhat-crunchy crust to the steaks’ exterior; this is often the result of some type of sugar in the rub.  The sugar caramelizes (liquefies)  as it heats up then becomes brittle as it cools down — for that reason, its a good idea when grilling a rubbed steak to watch it carefully as it cooks to prevent a charred, gooey mess.   The longer a rub is allowed to penetrate the surface of the steak before cooking, the more pronounced the flavor will be.

Try these tasty rubs, and let us know what you think!

January 3rd, 2008

Jack’s Cajun Steak

From Eric in Ohio
Jack’s Cajun Steak
Makes enough for 4 to 6 Steaks

2 T. Paprika
2 T. Garlic Powder
2 T. Onion Powder
2 T. Raw Sugar
1 T. Kosher Salt
1 T. Ground Dried Rosemary
1 T. Red Cayenne Pepper
1 T. Ground Dried Thyme
1 tsp. Black Pepper

Mix together all ingredients and blend well.
Apply rub to both sides of steak; can refrigerate
rubbed steaks overnight for more intense flavor.
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.

Read More About Me »

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