August 31st, 2011

Labor Day Steak Menu



It’s almost Labor Day. And somewhere it’s written that one must eat beef on Labor Day weekend.

Hey, I don’t write the rules, I just enforce them.

So, why not treat yourself to a gorgeous, grilled steak on your day of rest?

Click here to see a fantastic marinade recipe and get other great ideas for your weekend lineup.

Then, come back here and share with us how it went! Happy eating!

Photo courtesy of

August 26th, 2011

Hurricane Hanger Steak


I don’t normally make requests, but this seems very necessary right about now. So here goes . . .

I would like for Hurricane Irene to leave us all alone and go about her business elsewhere – like, out in the middle of the ocean.

There, I have put my request in to the universe and for extra good mojo I give you this tasty recipe for Hurricane Hanger Steak. Do not use it this weekend if you are in the path of the storm. Please seek shelter!  Save this meal for when you have your “we’re-okay-the-hurricane-didn’t-get-us” story to tell over dinner.

And, when everybody’s safe and ya wanna try this, just remember “hanger” is in the name, but you can use any cut you like, really.

A word of caution about the recipe, the marinade is quite sweet so be prepared for that.

Then, go and cook this meal in good health and may it bring good karma to our friends in Irene’s path this weekend.

Irene, you are not welcome here. But your steak is.

Stay safe, friends!

Photo courtesy of


August 25th, 2011

Healthy Steaks


Love steak?

Who doesn’t?  (Don’t answer that.)

Like being healthy?

Who wouldn’t?

Oprah, over at (via Dr. Katz), gives us tips on cooking a healthier steak.

I like that. I think we’re all trying to find ways to stay healthy and cook healthier.

Hint:  Use beer for your marinade.

Hey, if cooking with beer makes my steak healthier – sign me up!

Check out the recipe and special tips here.

And then go cook that healthy steak!

Photo courtesy of

August 24th, 2011

Steaky Labor Day Choices


I like great quality meat. But I like a good bargain, too. And I have to start planning for Labor Day now. It will sneak up on me.

So this Labor Day holiday I’m going to stock up on some of our neighborhood favorites – because inevitably, the neighborhood ends up in our back yard.

I really love that because I like being in control. I’m neurotic that way. We have burgers, steaks and chicken. Everyone’s happy.

We eat the food I like, listen to the music I enjoy – you get the picture. So why wouldn’t I want the festivities at my house? What’s a few crumbs on the counter among friends when I can make sure I have Teriyaki sauce for my ribeye? See how that works?

I’m looking forward to Labor Day because it’s that last grasp at a summer feeling. People are off work, it’s still warm out where we live and folks are in the mood to have fun. I like that.

So come on, Labor Day! I’m ready for ya!

I’m just not ready for you to be over.

Photo courtesy of Kansas City Steak Company.

August 19th, 2011

How to Broil a Steak in the Oven



Sometimes you want to do something different. And sometimes you just want to pop that steak in the oven instead of firing up the grill.

This link shows you step-by-step how to do that and get great results.

It’s especially helpful if you live in a small apartment without access to an outdoor grill.

One thing, though, the post states that a Porterhouse is otherwise known as a T-bone. That is not true. They are different cuts (one has more filet side and one has more strip side). Different. Similar, but different.

Check out descriptions of cuts of beef here for everything you ever wanted to know about the different steak cuts.

But do check out this process and let me know how your broiled steak turns out!

Photo courtesy of



August 18th, 2011

5 Simple Steps to the Perfect Steak



Oh, how I love the ribeye.

It makes me happy. Gives me joy. Satisfies my meaty urges.

I’m gonna guess you like them too. Wanna make yours “perfect?”

Southtier has compiled five easy steps to achieve just that.

Knowing me, I’ll mess one up and achieve a pretty great steak – just missing the perfect mark.

But hey, a “pretty great” steak still surpasses anything else I could possibly eat. So there.

Maybe you’ll fare better.

Check out Southtier’s five steps here. And let me know if yours turns out perfect also!

Photo courtesy of

August 17th, 2011

Steak on the Water



We went to the river with family this weekend. And as we do not happen to live anywhere near a river, that required a five-hour drive.

With two boys.

Under the age of 10.

Plus a dog.

Once we arrived we felt we deserved something yummy – and to us, that means steak!

We fired up that old charcoal grill down by the river and grilled away while the kids and dog frolicked.


And, as we were on a RIVER, the serveware left a lot to be desired. A piece of aluminum foil had to do as our platter.

Because we’re classy like that, we set it on top of a cooler.

Come and get it!

What we learned is that we don’t care what it’s served on as long as we cook it ourselves and we can fix it up the way each of us likes it.

It was heavenly and we didn’t want it to end. But, alas, summer always does.

We made some great memories while it lasted.

And we’ll always have the steak . . .

August 12th, 2011

The “Ultimate” Steak?



Is there really an elusive “ultimate” steak?

That is up for debate. Who’s to say what the ultimate steak is? To me, it’s a matter of opinion.

Here is one version of the ultimate steak. See if it’s in line with YOUR version . . .

Click here to see the recipe and instructions – and try it for yourself!

Photo courtesy of



August 9th, 2011

Steakburger Steakburger



This was a little middle-of-the-week pick-me-up. (Did I use enough hyphens for ya?)

We were blowing and going like we always do (and like most of America does). And we just needed to sit and eat something that made us happy.

This was it.

We pan fried some delicious steakburgers and then we all topped them with whatever we thought would bring out the flavor best.

Some of us used mayo, others opted for ketchup and cheese and others – who will remain nameless – drenched theirs in Teriyaki sauce.

The fries were an added bonus.

For us, there’s nothing like a good, hearty meal to fill our bodies and our souls. And this beefy one did the trick!


August 8th, 2011

Is It a Cake or Is It a Steak?



It really is a work of true craftsmanship.

It is indeed a steak . . .

. . . but a steak that is a cake.


This is a gorgeous creation from Debbie Does Cakes. And it just may be my favorite.

Forget all the confectionery, snowball, princess-looking ones – bring on the one that looks like a hunk ‘o meat!

This kind of artistry just blows my mind. I can’t even begin to understand how you could create something that looks so lifelike out of sugar, flour and all those ingredients.

The detail is so out of this world, it almost fooled me.


Click here to see more amazing creations . . . like a roast beef cake!

Photo courtesy of



August 4th, 2011

Mediterranean Steak


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Oh, the joy of something new!

It would never occur to me to pour a tangy tomato sauce over a steak. My mind doesn’t work that way.

But why doesn’t it? Why must I live in a tiny little box where steaks are one way and tomato sauce is reserved only for pasta?

This video shows us how to expand our mind – Sicilian style.

And THIS is the recipe to follow when you want to try this at home!

Recipe: Steak Sicilian-style

Dominique Rizzo

  • 100 ml extra-virgin olive oil
  • 4 × 150 g sirloin steaks
  • Sea salt and freshly ground black pepper
  • 2 cloves garlic, sliced
  • 1 stalk (40g) of celery, finely chopped
  • 40 g split green olives, pitted and sliced
  • 1/2 red capsicum, seeded and cut into 1-cm cubes
  • 1 × 400g tin peeled tomatoes, diced
  • 15 g capers in brine, drained
  • 1/2 teaspoon dried oregano
  • Crusty bread and green salad, to serve

Preheat oven to 200 C.

To peel the tomatoes, bring a saucepan of water to boil. Score the base of the tomatoes with a cross and remove the eye, then place the tomatoes into the boiling water for approximately 30 seconds until the skin starts to come away from the flesh. Remove the tomatoes from the boiling water and place in a bowl of iced water to cool. Peel the skin, remove the seeds, roughly chop the flesh and set aside.

Heat the olive oil in a frying pan large enough to fit all the steaks over a high heat. Season the steaks with salt and pepper and fry for 30 seconds on each side. Remove from the pan and set aside.

Add in the garlic and fry for 30 seconds or until just colored. Add the celery, olives and capsicum to the pan and cook for 5 minutes until the capsicum and celery have softened. Add the tomatoes, oregano and capers, lower the heat and simmer for 5 minutes. Place the steaks into a casserole or ceramic baking dish, pour over the sauce and bake for 10 minutes. Taste and adjust the seasoning if necessary, then serve the steak and sauce with crusty bread and green salad.

Serving Size

Serves 4

August 3rd, 2011

Steak Etiquette


Is it okay to ask for steak sauce at a steakhouse?

Does it insult the chef if you order your steak well done? (Well, that’s why I like my steak at home – I never insult myself. But that’s another story.)

These steak questions and more are answered by celebrity chef Bobby Flay in this enlightening video (click on photo).

Click here for video. Then go cook a steak at home – where no one will judge you. Well, except maybe the cat.



Photo courtesy of

August 2nd, 2011

What Does Steak Mean?


Is this a deep, philosophical question?

An inquiry from a visitor to our planet?

Nope, just a “Who’s on first?” type of comedy skit from our friends at BBC.

Steak style.

Funny? You decide!

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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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