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!


February 25th, 2015

It’s Chilly So Let’s Cook Some Chili!

Beef and Vegetable Soup

Did you know that February 26th is National Chili Day?

That excites me because I like warm, hearty food when it’s nippy outside. So this is one holiday I’ll definitely be celebrating!

Chili satisfies during the winter months like no steakburger or beef slider can. It just warms the soul.

BUT, there’s no reason we can’t make chili while paying homage to the Kansas City strip steak or even a beautiful roast. Just look at this delicious chili recipe and add your own twist!

Enjoy your own chili celebration on February 26th – and stay warm!


February 16th, 2015

Mardi Gras Recipe

Flank Steak

It’s almost Fat Tuesday! Mardi Gras is a time to celebrate and feast before Lent.

Food is such a big part of this fun time and we’ve gotta do it right!

When you think of traditional Mardi Gras fare there’s Chicken Andouille Gumbo, Shrimp Etouffee, Creole Fried Rice, Muffulettas and King Cake.

But what if, like me, you’re hankering for some beef this Mardi Gras? Well, lucky for us, there’s a recipe for that!

Check out this Mardi Gras steak recipe. You can create this using whichever steak cuts you love: Kobe beef, ribeyes – the choice is yours!

The Original New Orleans Bourbon Street and Mardi Gras Steak

Ingredients:
2 scallions, white and greens, thinly sliced
1/3 cup chopped red onions
2 tbsp. minced garlic
1 tbsp. grated, peeled fresh ginger
1 tsp. minced, seeded jalapeno pepper
1 tbsp. ground coriander seeds
1/4 tsp. each black and cayenne pepper
1 tsp. ground cinnamon
1/2 tsp. vanilla extract
1 tsp. each dried basil and kosher salt
1 packed tbsp. light brown sugar
1/2 cup fresh orange juice
1/2 cup white balsamic vinegar
1/4 cup each red wine, the soy sauce and bourbon into the spice mixture, vinegar, soy sauce, bourbon whiskey and olive oil
4 (8 oz.) Kansas City Strip Steaks

Directions: In a small bowl, combine the scallions, red onions, garlic, ginger and jalapeno pepper. In a large bowl combine the spices, basil, salt and sugar. Whisk the orange juice, both vinegars, soy sauce and bourbon into the spice mixture. Slowly drizzle the olive oil, whisking constantly. Add the scallion mixture and combine. Add the Kansas City Strip Steaks to the marinade and coat well. Marinate in the refrigerator overnight, turning once.

Bring to room temperature before grilling. Grill the steaks over hot coals 3-4 inches from the heat source for about 5 minutes per side for medium rare. Let rest for 10 minutes, before slicing against the grain into 1/4 inch thick slices. To serve, arrange the steaks on a large platter together with sliced tomato, onion, basil and fresh mozzarella salad.

The Salad:
2 large vine ripe tomatoes, sliced thick, 1 red onion, sliced thin, 2 cups of fresh basil leaves, 8 oz. sliced fresh mozzarella. Topped with extra virgin olive oil and sprinkled with white balsamic vinegar.

 

 


February 4th, 2015

Homemade Soup Recipes

Steak Soup

Need something to really warm you up this time of year?

A good homemade soup will do the trick!

I like to make mine with different cuts of steak. Sirloin steak is especially good and holds up well in soup. And beef tenderloin tips are the perfect size for adding bite-sized bits of goodness to your creation.

This homemade soup recipe is exactly what I need right now.

Beef and Mushroom Soup

Ingredients:

1 lb. package Beef Tenderloin Tips
2 onions, minced
4 cups fresh mushrooms, minced
2 cloves garlic, minced
1/2 brandy or sherry
4 oz. dried shitake mushrooms
4 oz. dried morel mushrooms
3 cups, heavy cream
2 tbsp. butter
2 tbsp. flour
6 cups beef stock
salt and pepper

Servings: 8

Directions: Bring six cups of water to a boil and pour over dried mushrooms. Let stand ten minutes. Strain mushrooms, chop and reserve liquid. In a heavy bottomed stock pot, sauté Beef Tenderloin Tips in butter, remove and reserve. Add onions and sauté. Add fresh mushrooms and cook for five minutes. Add garlic and cook for three more minutes. Add flour and cook for five minutes. Deglaze pan with brandy. Add stock a little at a time and until soup becomes smooth. Add reserved mushroom liquid and reduce by half. Puree soup in a blender or with a stick blender. Add beef, cream and reconstituted mushrooms and season to taste.

This recipe uses beef tenderloin tips and just thinking about this soup makes my mouth water!

Treat yourself and your family to a tummy-warming homemade soup!


January 30th, 2015

Celebrate the Big Game Arizona Style – Chimichangas!

Chimichanga

The folklore goes that in 1922, a restaurateur in Arizona accidentally dropped a pastry into the deep fryer and exclaimed, “Chimichanga!”

That’s Spanish for thingamajig.

Fill it with some sour cream, cheese and beef and you’ve got yourself today’s version of the chimichanga.

Now, since Sunday’s big game is being played in Arizona, it only feels right to honor that venue by serving up some beef chimichangas while you watch!

Check out this incredible beef chimichanga recipe: http://allrecipes.com/recipe/beef-chimichangas/

Many versions of this recipe call for ground beef like you’d find in steakburgers, but you can experiment and use shredded Wagyu beef or any cut of shredded steak you love.

Have fun with your chimichangas and the big game this weekend! I know I will!


January 21st, 2015

Beef Soup Recipe

Beef and Vegetable Soup

My toes are perpetually frozen this time of year. So a hearty, beefy soup makes perfect sense right now.

I need a meal that’ll thaw me out!

This Beef and Vegetable Soup recipe uses bite-sized beef tenderloin tips made from Filet Mignon and it really does the trick.

Ingredients:                                                                
1 lb. package Beef Tenderloin Tips, minced
2 onions, minced
2 carrots, minced
3 celery stalks, minced
2 cups, diced tomatoes
1 cup barley
1/2 cup lentils
6 cups beef stock
1 tbsp. oil
salt and pepper

Directions: Sear Beef Tenderloin Tips in oil and remove from pan. Add carrot, celery and onion and sweat. Add barley and cook for three minutes. Add tomato and beef stock and bring to a simmer, cook for 30 minutes and add lentils. Continue to simmer for another 10 and add reserved beef. Cook for 10 minutes, season to taste and serve.

Servings: 8

A soup that includes bites of steak? Yes, please! This one’s a winner!


December 31st, 2014

New Year’s Meal Pairing Ideas

By

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I like meal ideas that are quick, but don’t cut corners. These full meal pairings help to get the dinner on the table fast without sacrificing quality and flavor. Plus, they’re not the same old same old.

Try ‘em in the new year!

  1. 3 Cheese Arancini (can be an appetizer or a side), Chicken Spiedini and Lemon Coconut Cake.
  2. Crabcakes, Filet Mignon and Red Velvet Cake.
  3. Lobster Flatbread, Veal Cutlets and Hand-Dipped Chocolate Macaroons.

Want more full meal ideas? Create your own customized meals here!

Happy (tasty) New Year!

Photo courtesy of KansasCitySteaks.com.


December 26th, 2014

Those Glorious Christmas Leftovers

By

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It’s that time!

Leftover time!

The holiday dishes have all been put away, but there’s a delicious reminder in the fridge of all that merriment and cheer.

It’s turkey and Chateaubriand and prime rib roast and spiral ham all tucked in their Tupperware beds. Just waiting to be called upon for the Leftover Parade.

There are two ways to go about this.

One: Reheat and serve.

I’m partial to this one because I’m usually exhausted.

-OR-

Two: Repurpose those leftovers into equally dazzling second meals.

My sister-in-law Chef Sandy is a master at this.

Roast turkey becomes turkey soup, turkey stew, turkey enchiladas.

Spiral ham becomes ham omelettes and ham soup.

Chateaubriand? Why, beef sliders, of course!

What are your favorite leftover ideas? Time to whip them up!

Photo courtesy of KansasCitySteaks.com.


October 29th, 2014

Halloween Dinner and a Movie

By

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Want something delicious – and deliciously creepy – this Halloween?

Try feet loaf! It’s meat loaf in the shape of ghoulish feet. But, hey, it’s still the same, wonderful ground beef you love. Just Halloweenitized!

With garlic toes and ketchup blood, you’re sure to be grossed out and satisfied at the same time!

Click here for this perfect Halloween meal recipe.

Then, watch a scary movie like Halloween, Halloween 2, Halloween 3… for the full effect.

With a deliciously creepy theme in all you do – and eat – this Halloween will be one to remember!

Photo courtesy of instructables.com.


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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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