April 30th, 2008

Do You Know Your Cuts of Steak?

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I love this little cheat sheet (below) from the Kansas City Steak Company. Brush up on the different cuts of steak and impress friends, family, clients, colleagues, neighbors, your grandmother’s cat and the mailman with your amazing skill and knowledge.

Or, just use it to help you decide what kind of steak you want to grill this weekend.

Filet Super Trimmed Filet Mignon:
A thick, boneless and extremely tender cut of beef from the tenderloin. Our filets are Super Trimmed, leaving only a perfectly aged, tender steak. Shop Now…
Strips   Kansas City Strip Steak:
Also referred to as the New York Strip this cut of meat comes from the most tender section of beef, the Short Loin. The Kansas City steak was named for the city where it originated and is our pride and joy. Shop Now…
Boneless Ribeye   Ribeye:
This cut is the perfect combination of tenderness and a rich, hearty flavor.The trademark of our Ribeyes is the ribbon of marbling that runs through the steak. Shop Now…
  T-Bone:
The T-bone is two steaks in one and consists of a T-shaped bone with meat on each side.The larger side contains a strip and the smaller side contains a filet. Shop Now…
  Porterhouse:
Like the T-bone, a Porterhouse is 2 steaks in one. The larger side of the Porterhouse contains a filet and the smaller side contains a strip. Shop Now…
Top Sirloin   Top Sirloin:
The Top Sirloin is cut from the center of the Sirloin and is lean, firm and flavorful.Top Sirloin is a tender steak and is perfect for grilling. Shop Now…
  Prime Rib:
The Prime Rib is a large cut of beef that is perfect for roasting. The “Prime” in its name does not refer to the grading; rather it refers to the cut.  Prime Rib is the most tender of all roasts and is at it’s tender and juicy best when cooked to medium rare. Shop Now… 
  Beef Tenderloin:
Also known as “the Chateaubriand”, this uncut filet mignon in roast form is decadently juicy and delicious. Shop Now…
Strips   Prime
Only the top 1-2% of all beef can be labeled USDA Prime. Our Prime selections are wet aged in a controlled environment for the most tender results. Shop Now…

April 29th, 2008

Stick ‘Em Up

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Your steaks deserve only the best. But rather than putting them on a pedestal, why not put ‘em on a stick?

Yes, “Steak on a Stick” does somehow sound like state fair food, but it’s really quite classy.

And tasty, I might add.

This Steak on a Stick recipe combines sliced sirloin strips and a tasty brown sugar, garlic and onion marinade.

Check out this recipe from the folks at BetterRecipes.com:

Steak on a Stick

Sirloin steak strips are marinated in a mixture of brown sugar, garlic, onion, oil and chili powder, skewered and cooked.

Ingredients:

  • 3/4 cup packed brown sugar
  • 3 cloves garlic, minced
  • 1/2 cup onion, minced
  • 1 teaspoon chili powder
  • Extra virgin olive oil
  • Salt & pepper
  • Sirloin steak (about 1 lb.)

Method

Mixed together brown sugar, garlic, onion and chili powder. Then add extra virgin olive oil until a thick gravy-like consistency. Add salt and pepper to taste. Slice sirloin steak across the grain. Marinate about two hours. Put steak on wood skewers and you are ready to cook.

Notes: Be sure to soak wood skewers before adding steak, to prevent burning on the grill.

Number of servings: 2-3


April 28th, 2008

This Is Why I Eat My Steaks At Home

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Here’s a steak joke from our friends over at WorkJoke.com to start your Monday off right. It’s reason #472 why I prepare my own at home. . . I know exactly where it’s been from start to finish!

A waiter brings a customer the steak he ordered with his thumb over the meat.

“Are you crazy?” yelled the customer. “With your hand on my steak?”

“What?” answers the waiter. “You want it to fall on the floor again?”

Happy Monday, steak lovers!


April 25th, 2008

Crab Meat + Filet = De-lish

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Want a treat from both the land and sea this weekend? Try this recipe for Filet Mignon stuffed with lump crab meat. 

It’s like a wonderful present. The outside is appealing enough, but then you get to what’s inside! Oh, man!

Let me know how you like it!

Crab Stuffed Filet
(serves four)
4 6oz Filet Mignon
1 Cup lump crab meat
1 Tablespoon celery minced
1 Tablespoon onion minced
3 Tablespoons Mayonnaise (or sour cream)
1 egg yolk
¼ teaspoon dried mustard flour
Juice of half a lemon
Salt and Pepper

Slice the filet through the middle of the side — three quarters of the way through the steak — and open up like a book.  This is called “butterflying” and is often used to stuff various cuts of meat.  In the meantime combine the remaining ingredients in a large bowl and mix thoroughly but gently, taking care to keep the lumps of crabmeat intact.  Place a quarter of the mixture on one half of each of the opened filets and fold the top part closed, be gentle and don’t press out the filling.  Place the stuffed filets in a baking dish or sheet and place in the oven for 20 minutes or until the meat is cooked to desired doneness.


April 24th, 2008

Here Are Some “Tips”

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Last night we cooked some awesome beef tenderloin tips in a creamy mushroom sauce.

I’m still thinking about it today.

Here’s what we did:

Browned two lbs. of the beef tips in a garlic olive oil (you could use just regular olive oil — but why?). . .

tipscooking.jpg

After those babies were good and browned, we took them out of the pan to rest and drained the grease out of the pan.

Next, we put two cans of our favorite cream of mushroom soup with a can and a half of water in the pan and returned it to the stove on medium heat to start bubbling.

We then mixed in ground black pepper, sea salt, a few cloves of garlic and some minced onions. All to taste. If we wanted more of something, we just kept adding it.

After that mixture looked good and creamy we added the beef back in. We covered the pan and let the meat cook through for about 20 minutes, stirring occasionally.

During this last step we made some white rice. If you prefer to go the healthier route, choose brown rice.

Here is the final product. . .

tipscooked.jpg

Tah dah!

Add your favorite light salad, vegetable and some iced tea and this is one your family will be requesting for years to come.

My husband likes to eat the beef and rice on saltine crackers. I let him do that only if we’re not having company.

Let me know how yours turn out — and send me some “tips” of your own!


April 23rd, 2008

Excuse Me, You’re Sitting On My Steak

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I took my kids to the mall last week and we encountered some people enjoying a bit of steak in a very strange way.

steakmalldude.jpg

Yeah, your eyes do not deceive you. That is a dude sitting on that egg next to a huge T-bone.

This is the soft play area at our local mall and it cracks me up. I’m particularly interested in the glob of ketchup plopped on the steak.

Who does that?

My kids think this place is da bomb and they love to bounce around on the food. It’s very springy and when they go from the egg to the steak back to the egg they boing in the air.

It’s great fun.

Here’s my oldest boy taking a break from putting his feet all over the food. He went a little crazy cuz he’s not allowed to do that at home. I know, I know, lighten up, Mom.

steakmallg.jpg

I took these pics on my camera phone so the quality is not the greatest. But you had to see this to believe it. People sitting on steak is hard to describe accurately.

I’m afraid this has opened up a whole new can of worms at our house. Perhaps my kids will ask, Why is it okay to jump on the steak at the mall but not at home when it’s taco night or steakburger night or meatloaf night . . . ?

I might have to write a letter to someone.

Dear Mr. Mall Man,

Not only have you desecrated a perfectly good T-bone in your play area, but you have encouraged poor behavior and disappointing food etiquette in my children.

I will be sending all of their therapy bills to you.

Sincerely,
A Concerned Citizen

Think I can get away with it?


April 22nd, 2008

Steak and Potatoes — a Little Different

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This recipe for steak and potatoes is a slight departure from the tried-and-true baked potato and grilled steak.

I absolutely LOVE a baked potato and grilled steak, but this combines chunks of red potatoes, mushrooms and shallots with a grilled, sliced sirloin. The photos are to die for.

Try it and impress yourself!

Here’s the link:

http://thebarefootkitchenwitch.typepad.com/the_barefoot_kitchen_witc/2008/02/valentines-da-8.html


April 21st, 2008

The Healing Powers of Steak (Maybe)

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Good Monday to you!

I was watching old “Seinfeld” reruns (a common theme in my life when I can’t sleep due to an overactive mind and borderline OCD) and I caught the one where Kramer gets a nice shiner and busts into Jerry’s apartment looking for a steak to heal it.

Jerry hands him a big T-bone and Kramer puts it right on his eye with a huge, “Ahhhhh!”

Now, we see this all the time in the arts — plays, movies, TV shows, cartoons — where someone puts a raw steak on their eye to soothe a black-and-blue bruise.

Is it really true? Does steak really have healing powers?

My inquiring mind wanted to know. So I set about looking for the answer. First stop, Wikipedia. Here’s what the collective wisdom was there:

Putting a raw steak on a black eye (an old wives’ tale) has long been known to have no medicinal value; doing this will lessen the bruise, but not the inflammation.

Here’s what I found at answers.yahoo.com (if it has the word “answers” in it, it must be correct, right?):

No . . . however the coldness of raw meat act like ice. 
A bag of frozen peas is better and cheaper, but to get rid of the discolouration you need an astringent like witch hazel or good old vinegar, the white one works the best.

MotherNature.com says this:

Sirloin steak is what my father used,” says Jimmy, a second-generation butcher at Richard and Vinnie’s Quality Meats in Brooklyn, New York. “When I was a kid, I used to get a lot of black eyes, and my father, being a butcher, used to put steaks on them. And it worked!”

Jimmy’s dad had the right idea, but it was the coldness of the steak, not the meat itself, that did the trick. In fact, a vegetarian would have gotten the same results by using iceberg lettuce!

So . . . looks like our steak’s coldness is its true healing power. But my belief is:  If YOU believe it helps you, then it does! 


April 18th, 2008

10 Years of Steak and Bliss

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Howdy, fellow steak lovers!

Today is my 10th wedding anniversary. My husband and I got married way back in the ’90s. Wow. Our wedding day was even in another century.

Here we are on our very special day . . .
ourwedding.jpg

Wait, that’s Katie Holmes and Tom Cruise. My bad. 

Anyway, so many things have changed for us in a decade. But one thing that has stayed the same after all these years? The way we celebrate.

For the 10th year in a row, my husband and I will be dining on two, buttery KC Strips. Yes siree, we always look forward to April 18th because we each know we’ll be chowing down on some fine food with our favorite person.

No Happy Meals, no talk of bills and no soccer balls in our peripheral vision.

Just planning for the future and laughing at the past. Now that’s my idea of a good time.

So here’s to the next decade, Snookums! (I don’t really call him that. I just wanted to use the most embarrassing name I could think of.)

This year, the steaks are on me–out of your checking account!

Photo: Robert Evans via People.com


April 17th, 2008

Can You Smell That?

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If it’s possible, I can actually smell the steak cooking in this video on YouTube.

This is a demonstration from iFoods.tv — a flavorful Steak Teriyaki using sirloin and soy sauce, among other amazing ingredients.

I think any cut of meat you like would do equally as well as sirloin.

Our chef here uses sugar in his recipe. I love that! That’s what makes the soy turn sweet. Oh, yeah.

Um, I just buy Kikkoman’s Teriyaki sauce already made. But this is so much cooler. And authentic.

Check it out!

http://www.youtube.com/watch?v=cOUtbWu0mnU#


April 16th, 2008

The Marriage of Salad and Steak

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Who else but Martha Stewart herself could create such a scrumptious recipe for combining two things we usually eat together in the same meal anyway?

Don’t you often eat a salad before your steak? Hey, save yourself some time and make this yummy combo–Thai-Style Steak Salad.

It calls for boneless ribeyes and some tasty Thai-inspired ingredients.

Here’s the link to the recipe and more:

http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=fe06ab224190f010VgnVCM1000003d370a0aRCRD&autonomy_kw=steak&rsc=header_11

One interesting sidenote:  When I pull up this page, at the very bottom is an ad for “How To Treat Constipation.”

Coincidence? You decide.

And keep it to yourself.


April 15th, 2008

Delivery Steak’s Big Break

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Last night’s episode of “Rules of Engagement” on CBS featured some dialogue that pretty much sums up what those of us who are “in the know” know.

Ya gotta get good, quality steaks or your whole meal is shot.

The main character, Jeff, takes his wife Audrey away for the weekend but forgets that his order of steaks will be delivered to his home while they are gone. He scrambles around trying to find a responsible friend to rescue his steaks from his front door and put them in the refrigerator. (I’d freeze them, but that’s just me.)

He ends up asking his irresponsible friend Russell (played by David Spade) and hilarity ensues. 

Here’s the conversation between Jeff and Audrey:

Jeff: Oh, crap, our steaks are coming!

Audrey: Why do we have steaks shipped to us? They have perfectly good ones at the supermarket.

Jeff: That’s why you’re in charge of salad.

All right, it’s not a side-splitting slapstick scene but it was funny to me. I’ve loved Patrick Warburton since he played Elaine’s dingy boyfriend David Puddy on “Seinfeld.” His deadpan delivery is right on.

You can watch the entire episode right here:

http://www.cbs.com/primetime/big_bang_theory/video/video.php?cid=446409487&pid=ci4s2_G0Dhtm5s8X5zZK7S81cQNx1i04&play=true&cc=0

If you do, note the unapologetically generic box the steaks come in. And even though they’re supposed to be from “Company X” the box looks suspiciously like one from the Kansas City Steak Company.

I’m just saying . . .


April 14th, 2008

Taco Delight

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Hope you had a great weekend!

Saturday night was Taco Night at our house. That’s always very popular. But it was a little different this time.

I used this Vidalia onion ground beef for the taco meat and it was so good! That sweet onion taste is perfect for tacos.

We had a spread of different cheeses, lettuce, tomatoes and the ever-popular taco sauce. Plus rice, too.

I just needed some meat that night. Have you ever felt that way? Like you just need some beef?

It could have been because I had popcorn for dinner the night before.

So tacos saved the day.

But the next time I use this Vidalia onion ground beef will be for meat loaf. The onions are built right in so I can check that off the list when I’m going through my recipe.

I like it when some of the work is already done for me.

Maybe I’ll have popcorn again the night before I make it so I’ll be extra hungry for it. Oh, yeah, I can taste it now . . .


April 11th, 2008

Birthdays? Graduations? Celebrate With a Meat Cake

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I think I’ve seen it all now. I have found a recipe for a cake made with ground beef, mashed potatoes, ketchup or Worcestershire sauce.

There are even photos. I dare not show them here lest you vomit and blame me.

It is actually kind of cute. It has an artistic rendering of a what might possibly be a T-bone or ribeye on the top.

But then you remember what’s inside it. This is for serious meat lovers, folks.

The very helpful people over at Instructables.com have step-by-step instructions for you so you can make that special birthday boy or graduate or anyone else you’d like to fete a very unusual treat that they will never forget.

I have a feeling they won’t let you forget it, either.

Check it out — if that kind of thing floats your boat! And have a great weekend!

http://www.instructables.com/id/Make-your-very-own-Meat-Cake!/


April 10th, 2008

Cook to Impress

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This recipe will make you look like a fancy-Dan chef. So make sure you do it while your guests are mingling in the kitchen. They always do, don’t they?

But follow the instructions about the bourbon carefully or you won’t look so fancy-Dan anymore.

Enjoy!

Bourbon Butter Pecan Strip

4 10 oz. K.C. Strip Steaks
1 Cup Bourbon
½ Cup Pecans, shelled
3 Tbsp. Butter
1 Tbsp. Shallot
Salt and Pepper

Season both sides of each steak and cook over high heat in a heavy bottom pan, preferably cast iron, usually about six minutes per side for medium. While the steaks are cooking, toast the pecans in a hot oven, about 4 minutes at 400 degrees F. Remove steaks from pan and take the pan away from the flame and add the bourbon. Return the pan to the flame (see note) and reduce the bourbon to ¼ cup (at this point the bourbon may flame up, that is okay, it will cook itself out shortly, just ensure you are not leaning over the pan and there is nothing hanging over the pan). Add the shallots and cook about 1 minute. Add the pecans and remove from the heat. Add the butter in six pieces and swirl the pan until melted. Divide the sauce evenly over the steaks and serve. 

Note:  Never add liquor to a hot pan over a flame as it may ignite and never add liquor straight from the bottle. The flame may travel up the pouring liquid.


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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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