April 30th, 2008

Do You Know Your Cuts of Steak?

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…
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…
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

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.


  • 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.)


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

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!

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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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