August 31st, 2010

Steak Tips From Your iPhone!


Okay, this is so cool. Technology absolutely rocks.

The Kansas City Steak Company now has a free iPhone app that lets you select your favorite cut of meat (you know, T-bone, filet mignon, etc.), choose a thickness and how well done you’d like your steak and then the app’s timer will tell you how long to cook it and when to flip it.


Besides that, it has tons of recipes, grilling tips and a steak reference library. How awesome is that?

Go here, check it out, then download the app on your phone and have fun playing with it. It’s free and it’s my new obsession. 

Let me know what you think. I’m dying to know if you try it out this Labor Day weekend!!

August 27th, 2010

Where’s the Beef? Here!

If you’re a beef lover, there’s NO WAY you don’t love kabobs.

They’re bite-sized, they’re tasty, they’re perfect.

Get your beef here if you want to guarantee it’ll be top quality. Then try this fantastic kabob recipe the next time you’ve got a hankerin’ for this simple, yet delicious meal.

Recipe: Beef Kabobs


  • 2 Strip steaks, cut into 1 inch cubes
  • 16 Mushrooms, cleaned
  • 16 Pearl onions, peeled
  • 1 Zucchini, cut into ½ inch rounds
  • 1 Bell pepper, cut into ¾ inch piece
  • To taste Other vegetables you like on Kabobs
  • 3 T Kosher Salt
  • 1 t Black pepper
  • ¼ t Cayenne
  • ½ t Cumin
  • ½ t. Garlic powder
  • ½ t. Onion powder
  • 8 Wooden skewers soaked in water


  1. 1. Separate meat and vegetables into separate bowls. Mix together, the salt, pepper, cayenne, cumin, garlic, and onion powder. 2. Season the meat liberally with the seasoning mixture. Toss to coat well. 3. Season the vegetables with the remaining seasoning mix. 4. Begin to build the skewers. Make them similar in size and with the same amount of ingredients. 5. Grill over high heat turning occasionally until meat is cooked to desired doneness, and vegetables have softened slightly. 6. Serve over a bed of white rice.

August 26th, 2010

Wine With Your Ribeye?


Oh, gorgeous ribeye, you excite me.

My favorite cut. Pair it with a great glass of wine and I’m in heaven. Literally. Heaven.

Recently, a wine panel in Dallas made recommendations for the perfect pairings of wines less than $25 with herb-garlic buttered ribeyes. That sounds like a dream job to me. But I digress.

Read all about their choices here. Then get your ribeyes and steak butters here for your own feast.

And . . . check out these wine pairings, too. You’re sure to find something that strikes your fancy!!

Photo courtesy of Evans Caglage/DMN at

August 24th, 2010

How About Something Sweet With Your Steak?


Sweet and savory.

It’s a classic combination. Think Orange Chicken.

Here’s a glaze for your favorite steak that adds a touch of sweetness to a hearty, juicy cut of beef.

It’s a Cinnamon Pomegranate Glaze. And it’s absolutely scrumptious.

Want all the details? Check out Lexie’s Kitchen here. And let me know what you think!

Photo courtesy of

August 20th, 2010

Cuts of Beef Simplified


This just simply rocks.

If you’ve ever been baffled by what cut is what, this guide is for you.

Our friends at the National Cattlemen’s Beef Association and Cattlemen’s Beef Board put this together to make life easier for us. Wasn’t that nice?

Keep it bookmarked so you can refer to it again and again.

Have a great weekend, everybody!

Guide courtesy of

August 19th, 2010

Grilled Steak With Pea Hummus


Fresh peas are always a treat. Serve them with a steak and they’re magical!

This ingenious recipe lets you put those peas into a hummus and serve it as a sandwich. Perfect for hot summer days.

Read the recipe here.

And . . . you don’t even have to tell your friends you read about it anywhere. Just pretend it was your idea.

You’re welcome. :)

Photo courtesy of Larry Crowe/The Associated Press via

August 18th, 2010

Cheesy Mac ‘n Rib Sammie


Oh. My.

Isn’t this extraordinary?

Shortribs with macaroni and cheese. What absolute brilliance!

This amazing sandwich comes to us via from the guys at the Grilled Cheese Truck.

I now have a new obsession. I suspect you will too.

Enjoy . . . and remember to wipe the drool off your chin after you finish reading the recipe.

Photo courtesy of

August 13th, 2010

How Do You Like Your Steak?


This handy little guide can be found at Yes, you read right . . . Art. Of. Manliness.

Hilarious. I’ll bet that guy from the Old Spice commercials visits the site all the time.

So here’s the guide:

Isn’t it nice? A visual depiction of doneness is so handy! I’ve never seen it “done” like this. Ba dum dum.

Intrigued? Read more here at!

Photo courtesy of

August 12th, 2010

Man-Sized Steak


We visited some dear friends last weekend. To make things even better, we caught up over some hearty, juicy steaks.

One of our buds set his sights on this baby . . .

Yes, siree. That’s a 25-oz. Porterhouse. I know, I know. The photo quality leaves a lot to be desired. Cell phone. Darkly-lit restaurant. You do what you can.

Anyway, you might think our friend had a nice little doggie bag to take home with him.

Think again.

Every inch of that Porterhouse was devoured. As was everyone else’s. Ribeyes, filets — delicious meats.

I can’t think of a better way to enjoy a friendship than over a great steak — can you?

August 9th, 2010

Steak: Poetry in Your Belly


So apparently people have loved steak for such a long time that poetry about our beloved exists from as far back as the 1800s. Maybe even longer.

Here, a very wise writer waxes poetic about a luscious steak stew. Mmmmm. . .

A Steak

I surely never hope to view

A steak as luscious as a stew.

The latter is the tasty goal

Of elements in perfect whole,

A mad assemblage of legumes

Exuding warm ambrosial fumes,

Each seasoning of proper length,

Proving in Union there’s strength.

A steak is grander, it is true,

Yet needs no special skill to brew.

It is an art a stew to make,

But anyone can broil a steak.

unknown, 1880

Poetry courtesy of

Photo courtesy of

August 6th, 2010

Steak and Red Wine A Winning Combo


Did you know that it’s not only important to make good choices in what you eat, but the combination of foods you choose is important as well?

I didn’t. But Parade’s Healthy Style magazine set me straight.

An article by Nancy Kalish says this:  Drinking a glass of red wine with your steak can cut down on your body’s absorption of toxins that can lead to heart disease. But don’t overindulge: Seven ounces is all you need to benefit.

I LOVE that red wine with my steak is good for me! In fact, I’ll raise my glass to that fact the next time I, er hmmm, take care of myself.

I’m feeling the need to take care of myself this weekend. It’s been a long week!

Read the entire article here.

Photo courtesy of

August 5th, 2010

Steak On the Menu Since Day 1


I just read this article that claims humans have been eating steak for dinner ever since homo sapiens began roaming the earth.

That’s a long time.

So I’m thinking, Who am I to buck tradition?

I’ll have a steak, please. It’s in my DNA to do so.

Read the full article here and find out all the fascinating details about a scientific discovery that proves this carnivorous theory.

Then, go have a steak of your own. It’s only natural.

Photo courtesy of

August 4th, 2010

Baked Beans With Beef


Wow.  These hearty baked beans can be a meal all on their own.

They’re a meaty mix of ground beef (try this — it’s my fave), sausage, bacon and lots of other good stuff.

You can use them as a dip . . .

. . . or as a side dish with steaks, pork chops, burgers, brisket — anything!

So what are you waiting for? Check out this recipe from awesome Paula at

She rocks. And so will you if you bring this to the next neighborhood party.

Photos courtesy of

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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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