November 30th, 2009

Steaky Cyber Monday


So, I took advantage of some Black Friday sales and, like I told you, I stocked up on steak last Friday for the approaching holidays.

Well, now today is something they call “Cyber Monday.” Big online sales abound today and I wouldn’t care if they called it “Rodeo Clown Thursday,” if I can save on stuff I was already going to buy, sign me up!

Turns out, I forgot to order a couple of things last Friday so I’m going back out to to get a few more things. I’m really glad it’s Cyber Monday because they’ve got $6.99 shipping and a few other one-day specials.

My family, my stomach and my wallet thanks whoever came up with Cyber Monday.

Happy shopping to you all!

November 27th, 2009

Stockin’ Up on Steak


. . . and other things, too!


I hope you had a fantastic Thanksgiving. I sure did.

We ate ourselves silly on all the traditional Thanksgiving players:  turkey (smoked this year in the trusty SmokinTex), mashed taters, green bean casserole, two kinds of cranberry sauce — the real kind and the kind that comes out shaped like the can, pumpkin pie and so many other amazing things.

Now, it’s Black Friday and it’s time to stock up for the next holiday. It’s only just about 4 weeks away!

Where has my life gone? My youth and my sanity are slipping away. But, dangit, I’m going to eat well while it’s happening.

We’ll have lots of company again for the holidays so I’m taking advantage of the sale they’re having now at the Kansas City Steak Company. When you spend $49.95 or more you get 8 free steakburgers sent to you. I need those. My people are hungry.


I’ve got to keep a whole bunch of things on hand because when our family is here it feels like you just finished cleaning up one meal and it’s time to start the next. Ayyyy!

I’m ordering some filets, a roast and some hot dogs. With the steakburgers I’ll get, that should get us through. But ya never know.

After that, they’ll have to call the pizza joint down the street. I’ll be tired . . . but I can’t wait!

The holiday season has officially begun and my freezer is about to be well-stocked!

Photo courtesy of the

November 25th, 2009

How Much Do You Know About Steak?


This fun quiz comes to us courtesy of

Test your knowledge about all kinds of facts regarding juicy, delicious steak and then let us know how you did.


Click on the link here.

Sadly, I did not fare well. Let’s just say I would have to take this class over in summer school. I was too busy passing “check yes or no” notes to my husband and I missed a few questions.

No matter, I can still enjoy a great steak with the best of them!

Graphic and quiz courtesy of

November 23rd, 2009

Steak Gifts: Part One


Is it too early to shop for my grandkids (my kids are 7 and 5)?


Cuz this one is bound to be a classic.

I don’t know anyone who will have a newborn this holiday season. But if I did . . . well, you know what they’d be getting from me.

I’m classy like that.

Photo courtesy of

November 20th, 2009

Salisbury Steak — the Right Way


I truly love Salisbury Steak. The rich flavor of the gravy gets me every time.


But the ONE TIME I tried to make it (early in my marriage) was a disaster. Read about it here. We STILL talk about it 11 years later.

But it hasn’t soured me on the meal altogether. I just need a new recipe.

Or someone else to cook it.

So today we’re in luck because here is a fantastic recipe for Salisbury Steak and the photos were taken after someone else cooked it. Hooray!


Salisbury steak-

1 lb ground beef
1/3 cup minced onions
¼ cup cracker crumbs (or bread crumbs)
1 egg (slightly beaten)
1 ½ tablespoons prepared horseradish
1 teaspoon salt
1 teaspoon pepper
3-4 tablespoons butter


1 onion (sliced into rings)
1 teaspoon sugar
2 cups beef broth
1 tablespoon garlic (minced)
1 tablespoon tomato paste
½ teaspoon dried thyme leaves
2 tablespoons flour
¼ cup dry red wine
Parmesan Cheese (for garnish)
Minced parsley (for garnish)

Cooking Instructions:

Step 1:
Combine ground beef, minced onions, cracker or bread crumbs, egg, horseradish, and salt and pepper. Shape into oval patties.

Step 2: Heat 2 tablespoons of butter in a skillet. Cook patties until they are no longer pink inside, about 7-8 minutes on each side. Remove from pan.  (Or if you want, you can grill them.)

Step 3: Add onions and sugar to the pan and sauté for about 5 minutes. Stir in garlic and tomato paste. Sauté for 60 seconds or until paste is browned. Sprinkle the onions with flour and cook for 60 seconds. Stir in beef broth, wine, salt and thyme. Return your patties to the pan and simmer for 10 minutes.

Step 4: Serve patties on top of cheese toast and top with sauce, onions, fresh parsley and parmesan cheese.

Photo and recipe courtesy of

November 18th, 2009

Tips for a Great Steak


So you think you’ve got it down, this whole grilling thing. I mean, you just fire up the grill, stick on your steaks, turn them and eyeball when they’re done, right?

You COULD do it that way. But you might be disappointed with the results.

Here’s a handy dandy tip center to help you get the most out of each cut of steak.  Did you know that cooking a filet mignon is a bit different than cooking, say, a T-bone?


The Kansas City Steak Company gives us some pointers on the best way to cook each cut of steak here.

Here’s a sample . . . read it, follow it, enjoy!

Preparing Filet Mignon

  • This cut is so tender that it should never be cooked beyond medium-rare. The longer you cook it, the less tender and drier it becomes 

  • Use a dry, high heat method such as grilling, roasting, pan-frying, or broiling 

  • Cutting into the meat to check doneness lets juice escape. Use the touch method. Touch the meat. If it feels soft and leaves an imprint, it is rare. If it is soft but slightly resilient, it is medium-rare. When it feels firm, it is overdone 

  • Filets are a thick steak, so grill the sides as well as the top and bottom

Excerpt and photo courtesy of

November 17th, 2009

Steak for Thanksgiving?


Oh, yes. Steak for Thanksgiving.

Why not? If the pilgrims had had access to a juicy ribeye you can bet your bottom dollar (or gold coin or whatever their currency was) that they would’ve jammed out on a nice, big steak.

Alas, turkey was the meat of the day. And although I do enjoy good turkey, must we always be followers?

I liked this discussion thread I read over at And if you’re considering steak for YOUR Thanksgiving meal this year, read on!


Steak for Thanksgiving

We’re going non-traditional this year with grilled rib eye; nice, fat, corn-fed, dry-aged, 1lb. steaks per person, grilled over mesquite. What do you suggest for side dishes? Only requirement is that they pair well with a big red wine. Thanks!


First off: what’s steak without potatoes? ?Baked potatoes are easy and can be left to their own designs, but they’re fairly uninteresting – although smearing them with butter, kosher salt, and cracked black pepper and then wrapping them in foil to bake sure helps. ?Smashed red potatoes with herbs and a dash of citrus zest are great; smashed gold potatoes with gobs of butter and cracked black pepper are also great; and you can’t go wrong with whipped Idahoes. ?Oven fries are good, too, roasted golden brown and covered in salt and herbs, but that might be difficult for a large group.?Corn:?A bit of a southwest twist never hurt corn. Saute some red onion and garlic on medium-ish heat until they start to soften, add in some chopped red bell pepper, throw the corn in once the pepper starts to cook through, and then pull it after a couple minutes. Toss it all in a big bowl with some salt & pepper, lime juice, a bit of cumin, and some chopped fresh cilantro. ?Sweet potatoes:?Another southwest suggestion: rather than traditional candied yams, make a hash of these with red onion, red bell pepper, some chili powder (I prefer chipotle or ancho for the smoky flavor, but guajillo is good too), cumin, and coriander, and salt and pepper. ?Green beans:?I see no reason to mess with tradition here – slow cooked with some bacon works well.?Asparagus:?As long as you’ve got the grill lit up, no reason not to toss some asparagus on. It’s easy and fast to cook, and you can gussy it up with some lemon juice and fresh grated Parmesan.?Salad:?Something bold with a strong vinaigrette is probably a good idea. I’d look for pears and red onion with red wine vinegar if you lean southwest on the above sides, or if you want something that’s a bit sweeter, head for balsamic with walnuts and feta. ?Hope some of that helps — most of it is stuff I make on a regular basis and I can vouch for pairing it with steak. 😀

Discussion thread courtesy of

Photo courtesy of

November 13th, 2009

I Need Steak


Maybe it’s because it’s lunchtime.

Maybe it’s because I had yogurt for dinner last night.



Beautiful, beautiful steak. Do you see that bacon? Oh, I need bacon, too.

Excuse me, I have to make a phone call. No, not to the Steak Fairy. To my husband.

I know what we’re having for dinner tonight.

Photo courtesy of

November 10th, 2009

Glow-in-the-Dark Steaks



They’re not real.

Would you WANT them to be?

I, personally, think it’s amazing when people can meld two passions into one to create something so off-the-wall it’s quite inspiring.

What would one do with these glow-in-the-dark steak replicas?

I guess it really doesn’t matter. Art is a matter of interpretation.

I feel like this artist is saying, “Yeah, I made this. Deal with it.”

So, tell me, what does this piece of “art” say to you?

Photo courtesy of Becky Stern (CC)

November 9th, 2009

Beef Trivia


What’s the most popular cut of beef?

Want to know how ground beef is used in most American households?

And the most popular side dishes?

You’re in luck!

Check out these “Beef Bytes” from  All the little tidbits you’d ever want to know about beef are included.


November 5th, 2009

Steak + Matthew McConaughey = Yummy



Well, old Matty turned 40 yesterday and all is right with the world.

He spent his birthday whoopin’ it up with his buddies, his family and his blue, blue eyes, er, I mean, keen intellect.

So how will he spend today — his first full day at 40? Here’s what he said:

“Spend some more time with my family and friends today, grillin’ steaks and sippin’ beers, celebratin’ more to live for.”

Sounds good to me, Matt. Sounds good to me.

Quote and photo courtesy of

November 4th, 2009

Steak Night Dance


This video pretty much sums up how I feel when it’s Steak Night around here. You just wanna get up and dance and sing!

Now I’m gonna have We’re gonna eat it right! in my head all day long.

Thanks, Scrubs.

Video courtesy of

November 3rd, 2009

Stolen Steaks — Where’s Your Moral Compass?


So, a man and a woman were caught red-handed with a truck full of stolen steaks a couple of weeks ago.

This makes me want to cry.


Those steaks were meant for someone else — and they will never see them!

Times are tough, but stealing someone’s steaks? It’s unthinkable.

If there is ONE THING in this world that should be sacred, it’s someone’s steak. Recession or no recession.

Read here if you want to know more about the misery these two brainiacs inflicted:

Let this be a lesson to all would-be steak burglars — HANDS OFF!

Photo courtesy of

You are currently browsing the weblog archives for November, 2009.


Subscribe in a reader
(or) Subscribe via Email

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 »

Steak Widget