October 31st, 2011

Halloween: Grilled Anti-Vampire Steaks

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Today is one of those days where you don’t want to get tangled up with a vampire.

It’s Halloween, man!

So to protect us against those nasty neck-biters, here’s a recipe with lots of garlic – you know, ’cause they hate garlic.

Grilled Anti-Vampire Steak – Halloween Recipe

Prep Time: 8 hours, 15 minutes
Cook Time: 20 minutes
Total Time: 8 hours, 35 minutes
Ingredients:
  • 1 Bottle of Zesty Italian Dressing
  • 4 Cloves of fresh garlic; crushed
  • 1 or 2 Grilling steaks
Preparation:
To make the marinade mix together the dressing and garlic. Marinade the steaks in the refrigerator for 8 hours. Remove the steaks from the marinade and grill to your liking, for me it’s medium-well.

Click here to see the entire recipe in all its glory. And have a safe and vampire-free Halloween. . . muahahahahahhhahahahhhhaaaaa!!!!

Photo courtesy of Denise D. Witmer via parentingteens.about.com. Recipe courtesy parentingteens.about.com.

 

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October 28th, 2011

Steak Muffins?

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I truly had never considered this one before. But now? Well, the possibilities are endless!

This recipe for Philly Cheesesteak Muffins defies all boundaries of what a muffin should be. And yet, it doesn’t.

Why NOT serve tender meat in muffin form?

I am broadening my horizons and realizing that just because I’ve never done something before doesn’t mean it shouldn’t be done.

I’m growing.

Shall we grow together?

The recipe’s author, Gloria Hander Lyons, espouses the view that basically anything can be made into a muffin. Her booklet, Your Favorite Meals in a Muffin, is sheer genius.

Try it and let me know the verdict. Think of how handy these babies would be when you’re on the go!

I’m dying to know what you think!

Photo courtesy of MealsInAMuffin.blogspot.com.

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October 27th, 2011

Cooking Filet Mignon Video

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Filet Mignon from Kansas City Steak Company on Vimeo.

The corporate chef at the Kansas City Steak Company has some great tips for us on how to cook a fantastic filet.

Thank goodness. I’m going to be listening up because I don’t always know what I’m doing at the helm of a grill. Any advice he has would be a good thing for me to pay attention to.

And I certainly wouldn’t want to ruin a perfectly beautiful filet mignon! That would be a crime.

Check out the video here and get the perfect filet to grill while you’re at it!

Happy grilling, everybody!

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October 25th, 2011

Steak: An Act of Love

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See that steak up there?

That’s what love looks like.

My honey prepared that beautiful ribeye for me this weekend – complete with mood lighting, ’80s music (because nothing says “love” like Tone Loc) and clearing of the dishes. All of the things I like.

That’s why I made that photo look like it was in a dream sequence. It was.

After a week-full of “Can you do this?” and “Mom, where’s my _____?” and “You owe me $XXX.XX” – I needed a display of affection.

Apparently, it showed.

Because the hubs planned this meal just for me.

Funny how food is a way to show love, but we know it’s been that way for thousands and thousands of years. Who am I to question it now? It works for me.

And hey, I got a steak out of the deal. It’s not exactly “The Notebook,” but I’ll pray for more nights like those – and I’ll be thankful every single time!

Who in your life could use a steak?

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October 21st, 2011

Selecting Ribeye Steaks

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This short video gives us a few pointers on selecting a good ribeye steak.

I love what she has to say but I must add one more tip of my own.

Trust your steak vendor first. If you know you continually get quality steaks from somewhere – go back to them!

THEN, follow the tips in this video!

Have a fantastically steaky weekend!

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October 20th, 2011

Baseball Steak

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THIS, my friends, is what’s known as baseball steak.

And with the World Series revving up between the Rangers and Cardinals, what better time to serve them as a nod to America’s pastime?

The baseball steak is most often Top Sirloin, at least 2 inches thick, and it gets its name from the puffed up shape it has when it’s cooked. Much like a baseball!

Yours can be served with or without bacon, but really, when there’s a choice do you really say no to bacon?

Livestrong.com has a great page on several different ways to cook a baseball steak – complete with all the steps and ingredients you’ll need. Check it out here.

So get your Top Sirloin out (you can order some great beef here) and let’s play ball!

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October 19th, 2011

Steak Quiz

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You think you know steak?

I thought I knew steak. Then I took this quiz.

I didn’t know everything I thought I knew.

I demand a re-quiz!

Okay, I can take it again now that I know all the answers. That’s fair, right?

How about YOU take the quiz and let me know how well you did.

There’s apparently more to steak than MEATS the eye.

Yes, I went there.

Take the fun little quiz here!!! And don’t take it as seriously as I did. It’s unsportsmanlike.

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October 14th, 2011

Steak Recipes Galore

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So, it’s the weekend (almost) and you’re itching to try something new in the kitchen.

Well, you’re in luck! There’s an awesome site with tons of steaky recipes to make your heart sing and tastebuds dance.

Here it is:  http://www.steakrecipesonline.com/

Yep, Steak Recipes Online. Straightforward, but anything but boring!

I saw recipes for steak butters (yum!), rubs, marinades and tons more. Heaven. Steak heaven.

You can even download a cute little widget (see picture above) to keep these babies at your disposal. How handy!

But ya gotta go to the website and download it from there. Easy peasy. Here’s the site again:  http://www.steakrecipesonline.com/

Check it out and let me know what masterpieces you create!

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October 13th, 2011

Steak Widget!

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Have you noticed the new Steak Widget on this site? Just scroll down and you’ll see it on the left-hand sidebar. It looks like this:

You can use it on your site to keep up with all the tips, posts and recipes going on over here at Steak-Enthusiast.com. You know how we like to talk about steak in all its many facets. And seriously, you don’t want to miss anything!

Just press the “Get Widget” button there at the bottom of the actual widget on this page and you can upload it where you like!

Steak tips at your fingertips. Yeah, feel free to use that one. It’s on the house.

Happy widgeting, steak lovers!

 

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October 12th, 2011

Steak and Eggs Song

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Family Guy is a funny show to me and it never ceases to create catchy phrases – and songs – that stick in my brain and won’t leave until I do an hour-long class of bikram yoga.

This is one of those.

Yeah, you’re welcome.

Steak and eggs and eggs and steak . . . just watch – you’ll be singing it for the next six weeks.

 

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October 6th, 2011

Chinese Five-Spice Steak with Rice Noodles

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It’s National Noodle Day!

Yum. Noodles.

So in honor of those tender, scrumptious, carb-loaded strips of goodness, I give you this incredible recipe for noodles . . . with STEAK!

It’s spicy. It’s noodly. It’s steaky. What a combo!!!

Absolutely scrumptious! Happy National Noodle Day!

Photo courtesy of MyRecipes.com.

 

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October 5th, 2011

Birthday Steak

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Yesterday was my birthday. Which one is not important. Okay, it was kinda big.

Anyway, this is what magically appeared at dinnertime . . .

It was like a dream. A gorgeous T-bone always lifts the spirits! Happy birthday to me!

Just thought I’d share a little eye candy with you. The great thing is – you can get one too!

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October 3rd, 2011

Steak Recipes Slideshow

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Like the looks of that salt-and-pepper ribeye up there? Well, Bon Appetit has a slideshow of many more delectable delights.

You know you wanna look. So go ahead and do it!

Flank steaks, ribeyes, barbecued steaks, blackened steaks – they’re all there!

In between eating steaks, it’s always fun to look at them. It’ll give you some ideas for your next meal.

So click here to start the show!

Photo courtesy of BonAppetit.com.

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You are currently browsing the Steak-Enthusiast.com weblog archives for October, 2011.

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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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