July 3rd, 2015

A Cookout With the Good ‘Ol Red, White and Blue

Bring in the colors of Independence Day when planning your 4th of July menu.

A visual presentation with red, white and blue makes the day even more festive, I say!

Serving steaks?

Try this tangy steak sauce. It’s red (hey, it counts!) and it adds such great flavor to your ribeye or filet mignon.

Boneless Ribeye Steak on Grill

For white and a bit of blue, serve Spicy Ribeyes Topped with Blue Cheese. You can knock out two colors at once!

Strawberries and Cream Cheese Cake

And for the finale, make a fresh berry topping for cheesecake. Strawberries and blueberries make it so patriotic!

What are some other colorful ideas you can incorporate into your 4th of July celebration?


June 29th, 2015

4th of July Recipes – Marinated Beef Tenderloin on the Grill

4th of July Recipe

Summertime is here!

I’m out there every weekend cooking up a storm in my happy place. I wasn’t meant to be stuck inside and freezing.

I need to be free – and warm!

Speaking of freedom… it’s almost time to celebrate this country’s Independence Day. And as with all celebrations in my house it MUST involve food.  Grilling steak HAS to happen at some point in the weekend. But I might mix it up a little and go for a Chateaubriand on the grill for the 4th.

This year I’m going to prepare some Deviled Eggs and Creamy Coleslaw as sides and then serve this scrumptious recipe – a slight departure from my beloved steaks.

What are you serving for July 4th?

Marinated Beef Tenderloin (on the grill)

Ingredients:
1 (32 oz.) Chateaubriand
1 bay leaf
sea salt, to taste
2 onions, sliced
1/2 cup vegetable oil
1 clove garlic
freshly ground pepper, to taste

Directions: Rub the Chateaubriand on both sides with salt and pepper. Place meat in shallow pan; add bay leaf, onions, and garlic. Drizzle with oil. Cover and marinate in refrigerator 2 to 3 hours, turning meat once or twice. Drain meat and discard marinade. Grill over medium-hot charcoal, turning to brown evenly. Continue cooking over indirect heat in covered grill, about 25 minutes, turning frequently, until meat is desired degree of doneness.


June 24th, 2015

Grilled Ribeye with Pancetta Butter Recipe

Grilled Ribeyes

Oh, man, does a steak butter give steaks an amazing flavor or what?

Nothing beats that butter-drenched flavor when you bite into a ribeye steak.

So fire up the grill and try out this delicious pancetta butter recipe on some grilled ribeye. It’s rich and buttery and it really brings out the meaty flavor of the ribeye steak.

Pancetta butter and ribeyes are a match made in heaven!

Grilled Ribeye with Pancetta Butter

Ingredients:

4 10 oz. ribeyes
2 3 slices pancetta (or bacon)
1 stick unsalted butter, room temp.
1 tbsp. chopped shallot
1/4 tsp. chopped garlic
1 tsp. chopped parsley
juice and zest of 1 lemon
salt and freshly ground pepper

Directions: Cook pancetta in a pan, saving rendered fat. After it’s cooled, chop pancetta and mix with reserved fat and butter in a bowl. Add shallot, garlic, parsley, lemon juice and zest. Mix and season with salt and pepper to taste. Place on parchment paper or plastic wrap, rolling to create a tube. Put in refrigerator until ready to use.

Grill steaks to desired doneness. Let steaks rest for 5 minutes. Remove butter tube from refrigerator and slice, placing a palette of butter on each steak.

Servings: 4

Source: The Kansas City Steak Company


June 22nd, 2015

Recipe for Blueberry Port Sauce and Grilled Bone-in Ribeye Steaks with Arugula and Roasted Tomato Salad

Grilled Bone-in Ribeye

Time to break out some new recipes!

Ribeye steaks are my favorite so this particular recipe speaks to me — LOUDLY.

Bone-in ribeye has that extra punch of flavor I crave, but if you’re – say – a filet mignon fan – this recipe could easily be used on that or any cut you like.

The blueberry port sauce is so different and refreshing for eating outdoors and enjoying the scenery.

So get out and enjoy!

Grilled Bone-in Rib Eye Steaks with Arugula and Roasted Tomato Salad

Ingredients:

4 Bone-In Ribeye Steak
20 cherry tomatoes
1 tsp. Dijon mustard
1 tbsp. minced shallot
1 tbsp. balsamic vinegar
2 tbsp. extra virgin olive oil
2 cups arugula
salt and pepper to taste

Directions:

For Bone-in Rib Eye Steaks

Pre-heat charcoal or gas grill to high. Season steaks generously with salt and pepper.

For Arugula and Roasted Tomato Salad

Preheat oven to 350 degrees. Slice cherry tomatoes in half. Drizzle with a little Extra Virgin Olive Oil, season with salt and pepper and toss to coat. Place on a sheet pan and roast in the oven for 15 minutes. Remove from oven and set aside. Place Dijon mustard, shallots and Balsamic in a small bowl and wisk to combine, season with salt and pepper, slowly drizzle in Extra Virgin Olive Oil to combine.

Place room temperature rib eyes on the pre-heated grill. Sear on each side for 4 minutes for medium-rare or longer for desired temperature. Remove from grill and let rest for 10 minutes. While steaks are resting, place arugula and tomatoes in a medium sized bowl, and toss with balsamic vinaigrette. Season with salt and pepper to your taste. To serve, place salad on large platter and top with grilled rib eye steaks. Serves 4.

Filet Mignon with Blueberry Port Sauce

Ingredients:
2 slices Bacon
2 tbsp. minced shallots
2 tbsp. unsalted butter, divided
1/2 cup dried blueberries
1/2 cup port
1/4 cup beef stock
1 1/2 tsp. balsamic vinegar
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. minced tarragon, plus extra for garnish
4 (6 oz.) Filet Mignons

Directions: In a 10-inch skillet, cook Bacon over moderate heat until crisp (about 4 minutes) and transfer to paper towels to drain. Pour off excess fat from skillet. Crumble bacon and reserve.

In same skillet, melt 1 tablespoon butter over medium heat. Cook shallots in butter stirring until softened. Add dried blueberries, port and beef stock. Simmer over medium-low heat until liquid is reduced by half (about 4 minutes). Stir in balsamic, 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and 1 tablespoon of remaining butter. Transfer sauce to a small bowl and stir in reserved bacon and minced tarragon. Keep sauce warm.

Cook Filet Mignons to medium rare. Place each filet on a plate and spoon over the top. Garnish with tarragon. Serves 4.


June 3rd, 2015

Steakburger Recipes

Burger Recipes

Grilling time is in full swing now. How many times have you grilled burgers this season?

Well, make it feel like the first time with some new, inspiring steakburger recipes that introduce a splash of new taste to an old friend.

This Bistro Burger recipe tastes just like a great steakhouse burger. Made with Wagyu Kobe beef, it’s mixed with Dijon mustard and some other tasty surprises.

Or, try a Caprese Burger for something totally different. Melted mozzarella cheese and basil pesto? Heck yeah!

Finally, a Stuffed KC Steak House Burger is pure magic. Burgers stuffed with blue cheese, garlic and mushrooms then basted with steak sauce … just the thought makes my mouth water!

Have fun with these and other steakburger recipes in the upcoming weeks!


May 25th, 2015

Memorial Day Recipes

Memorial Day Recipes

Sunny barbecues in the backyard – my happy place! And Memorial Day is the quintessential “barbecue in the backyard” day.

It’s almost upon us, so let’s get our ducks in a row and plan some amazing meals out on the patio with these delicious Memorial Day recipes!

Steaks are first up on my list. But the long, leisurely weekend gives us a bit more time to explore something new so why not go for this Memorial Day recipe for Grilled Kansas City Strip Steak and Blue Cheese Mashers? While you’re grilling steak, get your helpers to dive into making the mashers. Everybody wins!

For us, burgers are ALWAYS on the sunny holiday menu. This time, we’re going to mix it up a bit with this Tropical Burger recipe. Pineapple and mango chutney will make you feel like you’re in the tropics!

It’s a long weekend, right?

Serve it with this Fresh Cilantro Picnic Salad – perfect for a group of hungry holidaymakers!

Enjoy good food and relaxation this Memorial Day weekend – I know I will!


May 20th, 2015

Ribeye Cooking Tips

Ribeye Cooking Tips

My absolute favorite steak is the ribeye. It’s meaty, it’s loaded with flavor and I crave it.

High heat and quick grilling is the best method for these yummy steaks. You can check out more cut-specific cooking tips here. The ribeye deserves respect and attention so I always give it what it deserves – you know, before I devour it.

You can do the same. Try this amazing Grilled Ribeyes w/Chipotle Lime Paste and Flavored Butter recipe. This is a great enhancement to the flavor of the cut and it’s absolutely delicious! Respect the meat!

Ribeyes are special. And when you’ve got the right process and the right recipe, grilling steak has never been so fun!

Grilled Ribeyes w/Chipotle Lime Paste and Flavored Butter

Ingredients:
2 tbsp. vegetable oil
1 tsp. ground coriander
1 tsp. ground cumin
2 tsp. minced chipotle chilies in adobo sauce
1/2 cup frozen limeade concentrate, thawed
1 tsp. seasoned salt
1/2 cup chopped fresh cilantro
1/4 cup softened butter
4 (1″ thick) Ribeye Steaks
lime wedges

Directions: Heat a small skillet over medium heat. When hot, add oil, coriander and cumin; cook until spices sizzle. Add chipotles, limeade, salt and cilantro; simmer (uncovered) until reduced to a thick paste about 3 to 4 minutes. Cool. Remove 2 teaspoons paste and stir into softened butter. Place on plastic wrap and form into a 1/2″ thick square. Cover and place in freezer until needed. Rub remaining paste into both sides of Ribeyes Steaks; place in gallon-sized zipbags (2 steaks per bag) and seal, forcing air out of bags. Refrigerate for 4 hours, turning bags occasionally. Remove bags from refrigerator 1/2 hour before grilling and keep at room temperature. Place steaks on hot grill and sear both sides; reduce heat slightly ( or raise grill rack for charcoal) and cook until desired doneness, turning once. Remove butter square from freezer and cut into 4 equal parts. Top each steak with a flavored butter pat and garnish with lime wedges.

Servings: 4

Source: The Kansas City Steak Company


May 4th, 2015

Mother’s Day Recipes

Beef Wellington

Do you like to go all out and pamper your mom on her special day? How about cooking something delicious she’ll love this Mother’s Day?

Enjoy perusing these recipes to find her favorite dishes.

You can never go wrong with steaksfilet mignon is a mom favorite. Try these delicious filet recipes like Crab Stuffed Filet Mignon. Then add some delicious Twice Baked Potatoes and you’re on your way to a complete meal she’ll adore.

Beef Wellington is a filet-based entrée that’s tucked away in a flaky crust. Try this Beef Wellington recipe for a real treat! A bonus to all this cooking? YOU get to enjoy it, too!

Have fun showing Mom all the love she deserves this Mother’s Day!


April 27th, 2015

Primo Prime Rib Roast Recipe

Prime Rib Roast

It’s finally time to get outdoors!

If you’re like me, you’re firing up the grill every chance you get. Preparing great food while enjoying the great outdoors is a one-two punch of happiness for me.

How about mixing it up with this Grilled, Smoked Prime Rib recipe that takes a traditionally inside meal – outside!

Ingredients:
1 (5 lb.) Prime Rib Roast
2 cloves of garlic minced
2 tbsp. ancho chile powder
1 tbsp. ground cumin
1 tbsp. paprika
1 tbsp. oregano
1 tbsp. sage
salt and pepper
wood chips for smoking, such as hickory, apple or cherry

Directions: Combine the spices and garlic in a bowl with the garlic, salt and pepper and mix to combine. Coat the Prime Rib Roast heavily and evenly and set aside until the coals are ready. Get coals ready for grilling and soak wood chips in water, wine or apple juice for smoking. When the coals are extremely hot, sear the roast over the hottest part of the grill evenly on all sides. Add the wood chips and move to the coolest part of the grill. In a flat smoker, this is farther from the firebox. In a column smoker, this is higher up from the coals. The ideal smoker heat and time is 300 degrees for two hours.

If you don’t have a thermometer on your smoker, continue checking the coals and wood chips. Use a meat thermometer until your roast has an internal temperature of 130 degrees. Remove from the smoker and let rest thirty minutes before slicing.

Servings: 6 to 8

Source: The Kansas City Steak Company

Want more ideas on how to incorporate a rib roast into your springtime cooking? Check out these prime rib roast recipe ideas and cook up something great!


April 15th, 2015

Steak Sandwich Recipes

top sirloin sliced

A delicious steak sandwich works any time of day at my house. And usually we use sirloin sandwich steaks in between the bread, but there are so many variations of amazing steak sandwiches that’s it’s best not to limit oneself to just one cut.

I mean, if we only stuck to one cut of beef like sirloin steak, we’d leave out something incredible like this Peppercorn Steak Hoagie with Watercress, Aged Cheddar and Horseradish Mayonnaise that calls for Kansas City strip steak.

Check here for more great steak sandwich recipes and create some of your own with your favorite cuts!


April 13th, 2015

Spring Ingredients

Top Sirloin with Bacon

Oh, sweet spring! The seasonal flavors are what I live for!

There’s just something about spring that’s, well, refreshing.

Carrots! Asparagus! Blueberries!

So many fresh ingredients to incorporate into, say, a Porterhouse steak to springitize it. (I know it’s not a word, but stay with me.)

Instantly turn steaks into springtime fare with citrus accents. So delicious!

Try this recipe for Lemon Herbed Top Sirloin to really ring in the springtime. It’s filled with fresh herbs and refreshing lemon. Just what spring is all about!

Ingredients:
4 Top Sirloin Steaks
1 tbsp. lemon zest
1 lemon, juiced
1 garlic clove, minced
1/2 tsp. dried thyme
1/2 tsp. dried parsley
1/2 tsp. dried basil
1 tsp. Worcestershire Sauce
1/2 tsp. kosher salt
1/8 tsp. black pepper
1 tbsp. olive oil

Directions: Combine all of the ingredients in a medium sized bowl. Mix well. Rub Top Sirloin Steaks with mixture. Allow steaks to marinate for 30 minutes to one hour. Place the steaks on a preheated grill. Sear on each side on high heat for 2 -3 minutes. Turn down the heat and cook to your desired doneness.

Servings: 4


April 3rd, 2015

Fish Fridays: Crabcake Sauce, Anyone?

Crab Cake

We’ve arrived at another Fish Friday and we’ve got to keep it fresh. Literally.

How about some delicious crabcakes with several sauce choices?

You know, sauces aren’t just for steaks.

But if you absolutely love a certain steak sauce, there’s no reason you can’t try it on your crabcakes. You just might discover a new flavor sensation you didn’t know you were missing in your life!

Or try this amazing Sweet Orange Sauce on for size:

Sweet Orange Sauce

Ingredients:
1/4 tsp. salt
1/4 tsp. pepper
1 tbsp. & 1 tsp. Dijon Mustard
4 tbsp. honey
1/2 cup orange juice
1/2 cup olive oil
2 large garlic cloves, minced

Directions: Whisk ingredients in a large microwave safe bowl and microwave for about 1 1/2 to 2 minutes.

Have fun testing out a variety of sauces with your crabcakes this Fish Friday!


March 25th, 2015

Kabob Ideas

Beef Kabobs

Kabobs are such fun because they allow you to get really creative on the grill.

For me, beef is always a part of a kabob. It’s just the other elements that change.

I like to use sirloin steak (Top Sirloin, to be exact) or beef tenderloin tips. They really work well on a skewer. Filet mignon cut into bite-sized pieces also works beautifully.

Want some extra flavor on your beef kabobs? Try this recipe for Pistachio Crusted Steak Kabobs, then add whatever veggies you like to your skewers – corn, onions, peppers, anything!

Have fun kabobing! Kabobling? Kabobicizing…

Pistachio Crusted Steak Kabobs

Ingredients:
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. black pepper
1 tsp. seasoned salt
1 tsp. sugar
1/4 cup finely crushed pistachios
4 Top Sirloin Steaks, each cut into 8 cubes
16 (10 in.) wooden skewers, soaked in water for 30 minutes

Directions: Place the first 5 ingredients into a ziplock freezer bag. Shake to combine. Place Top Sirloin Steaks cubes into ziplock bag, a few at a time, and shake to coat completely. Thread 4 steak cubes onto each skewer. Grill kabobs over medium heat for 6 to 8 minutes or until done. Remove from grill; quickly roll kabobs into finely crushed pistachios. Serve immediately.

 


March 23rd, 2015

Burger Recipe Time!

Burgers on Grill

Spring is here! Spring is here!

The official start to spring makes me insanely happy. It signals sunnier days and, truthfully, better moods in my house.

With warm weather naturally comes lots of grill time and that means BURGERS!!!

I prefer steakburgers – made from ground beef of steaks – because they just taste better. Plain and simple.

And you know I adore my steaks, so it only makes sense that my burgers follow suit.

I’m always on the lookout for ways to spice up my burgers and the beginning of a new season seems like a great time to try out some new recipes. Like this Tropical Burger made with Wagyu Kobe beef:

Tropical Burger

Ingredients:
4 Wagyu Kobe Beef Steakburgers
salt and pepper
4 buns, toasted
4 fontina cheese slices
4 pineapple slices
1/2 cup prepared mango chutney
1 red onion, sliced
4 lettuce leaves

Directions: Season burgers with salt and pepper, and then grill on a hot grill. While the burgers are grilling, also place the slices of pineapple, and red onion on the grill, and grill them as well, to cook them slightly. When the burgers are almost done, place 1 slice of fontina cheese on each burger, and melt slightly. Remove burgers from heat and let them rest for five minutes. To build, place one slice of grilled red onion, on the bottom half of the bun, place burger on top with a slice of pineapple, and lettuce leaf on top, and the mango chutney on the top half of the bun.

Servings: 4

Wanna try more steakburger recipes? Check out these equally delicious recipes and tell me your favorites!


March 13th, 2015

Fish Friday Idea

Jumbo Shrimp

Fish Fridays can mean almost anything from the sea. And it’s the one day where I’ll allow a break from my beloved steaks.

One. Day.

I’m thinking about some jumbo shrimp. You know, since we aren’t having steak.

Ever tried shrimp pizza? It’s pizza so it HAS to be good!

Check out this incredible recipe for Grilled Shrimp Pizza with Cilantro Pesto.

It’s amazing. And jumbo shrimp on a pesto sauce pizza is an excellent Fish Friday option.

Let me know what YOU think of this yummy Friday dish!


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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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