November 28th, 2007

Giving A Little Something Extra

Homemade Steak-Rub From Your Kitchen

We’re featuring rub recipes for the next few days, submitted by Kansas City Steak
Company customers. Wouldn’t it be a thoughtful gesture to mix up one or more of
these steak rubs for the steak enthusiasts on your holiday list?  When you present
them with a box of Kansas City strip steaks or a Prime Rib Roast, include a decorative
jar filled with steak rub you made yourself.

Be sure to print out the recipe and affix it to a recipe card for their recipe box.  Punch
a hole in the corner of the card and tie it to the jar with a bit of festive ribbon or string. 
Then, each time they pull it out to make more they’ll remember how much you cared.


November 28th, 2007

Blackened Steak Seasoning

From Rick in Kansas
Blackened Steak Seasoning
Makes enough for 4 Steaks

1 T. Paprika
2 tsp. Salt
1 tsp. Onion Powder
1 tsp. Garlic Powder
1 tsp. Cayenne Pepper
1 tsp. White Pepper
1 tsp. Black Pepper
½ tsp. Dried Thyme
½ tsp. Dried Oregano

Mix together all ingredients, blend thoroughly.
Coat both sides of steaks lightly with olive oil,
then dredge steaks in the seasoning.  Grill steaks
until surface is dark (blackened) on both sides,
over high, direct heat.  When steaks are blackened,
move them to indirect heat to finish grilling to
desired doneness.


October 29th, 2007

Avocado Fetabasil Aioli

Gary Stefan
Tempe, AZ

Avocado Fetabasil Aioli

Ingredients:
1 large ripe Haas avocado
4 oz. feta cheese crumpled
1/2 c. mayonnaise
2 clove garlic, crushed
1/4 c. fresh basil, chopped
zest of one lime
juice of 1/2 lime
1 tsp kosher salt
1/2 tsp fresh ground black pepper
4 oz extra virgin olive oil
4 oz water, as needed

Directions:
To prepare the Avocado Fetabasil Aioli, combine the avocado, feta cheese, mayonnaise, garlic, basil, lime zest, lime juice, salt and pepper into a food processor or blender, and blend until smooth and creamy (scrape down sides and continue to blend).  Once creamy, slowly drizzle in the olive oil as you continue to blend.  The consistency should be a bit thinner than a mayonnaise so add some of the water to thin, as needed, while you continue to blend.  Place the mixture into a 3 squeeze bottles (8 to 10 oz size) and refrigerate until time to use.


October 1st, 2007

Ozzie’s Orleans Opus Rub

From Rosy of Florida
Ozzie’s Orleans Opus Rub
Makes enough for 6 – (8 oz.) Sirloins

2 T. Salt
2 T. Finely Ground Black Pepper
2 T. White Pepper
2 T. Lemon Pepper
2 T. Garlic Powder
2 T. Onion Powder
1 tsp. Cayenne Powder
1 tsp. Chili Powder
1/2 tsp. Curry Powder
1/2 tsp. Powdered Horseradish or Wasabi
1/2 tsp. Cumin
1/2 tsp. Finely Ground Oregano

Mix all the ingredients in a plastic, airtight
container and let stand overnight.  When ready
to grill steaks, apply rub to both sides of each one.
Grill to desired doneness.


September 27th, 2007

Mayan Steak Rub

From Karissa in Washington
Mayan Steak Rub
Makes enough for 12 to 16 (4-5 oz.) Steakburgers

10 Garlic Cloves
1 tsp. Mixed Color Peppercorns
1/2 tsp. Cumin Seeds
1/2 Cinnamon Stick, Broken into Pieces
1/2 tsp. Coriander Seeds
4 Whole Cloves
1 Dried Chipotle Chili
2 tsp. Dried Oregano
1 tsp. Salt
1/2 C. Cilantro
1 1/2 tsp. Lime Juice

Place everything in a food processor and blend
till it forms a paste.  Place in the refridgerator in
a well sealed container.  Let sit overnight before
using so that flavors can combine.  Rub on steaks
and let sit for at least 1 hour before grilling. 
Leftover rub can be stored in refrigerator up
to one week.


September 26th, 2007

Rub Me All Over

From Chris in Iowa
Rub Me All Over
Makes enough for 12 steaks

3 T. Sweet Paprika
1 T. Cayenne Pepper
1 T. Onion Powder
2 T. Garlic Powder
2 T. Sea Salt
2 T. Freshly Ground White Pepper
2 tsp. Dried Oregano
2 tsp. Dried Thyme
Combine all ingredients; store in an airtight container.  Rub generously on
your favorite steak 2 hours prior to grilling as desired.


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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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