September 26th, 2014

Fall Beef Casseroles

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It’s casserole time of year!

The weather starts to turn and our minds begin to turn to foods that bring warmth.

To celebrate the season, Southern Living has put together a tasty list of 7 beef casseroles to warm your heart and your belly.

Most use ground beef in these amazing recipes like beefy lasagna, chili hash brown bake and the classic shepherd’s pie.

Take a look at all 7 and try them out this fall. They’ll put a smile on your face and pep in your step – even when there’s a nip in the air!

Happy casseroling!

Photo courtesy of KansasCitySteaks.com.


September 25th, 2014

Steak + Kale and Spinach Recipes

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Fall flavors are upon us!

Colorful spinach and kale are especially delicious at this time of year.

Know what’s delicious all year long?

Of course, you guessed it — steak!

And steak with spinach and/or kale is a bountiful autumnal treat.

Pair the creamed spinach dish above with any steak (may I suggest a ribeye?) and you’ll find yourself in dinnertime nirvana.

Or try this squash and kale salad with mustard vinaigrette recipe. Add some flank steak or petite diced sirloin on top and you’ve got yourself a MEAL!

Gorgeous autumn dishes are not to be missed so experiment with your own combinations of fall flavors, colors and textures. This season is the perfect setting for satisfying, beautiful meals!

Photo courtesy of KansasCitySteaks.com


September 23rd, 2014

Fall Ingredients – Best Mushrooms for Steak

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Beautiful fall! It’s here and it’s time to take advantage of all of fall’s bounty.

Mushrooms are a great start! So what are the best mushrooms to accompany a beautiful steak?

Shiitake. Served with flank steak, their smoky taste really enhances the flavor in the beef.

Portobello. This is a very common steak accompaniment because they have a very similar taste to steak. A top sirloin steak is perfect prepared in a skillet with the mushrooms.

Oyster mushrooms. These mushrooms are a wonderful addition to a pepper steak dish. They’re very peppery and add delicious flavor.

The time is right so have fun playing with your own version of mushrooms and steak this fall!

Photo courtesy of KansasCitySteaks.com.

 


September 17th, 2014

Summertime Favorites

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Oh, those beautiful summer days!

They’re coming to a close. But we still have a few days to savor the tastes of wonderful, glorious summer.

My summertime favorites?

Anything light and easy.

A fresh chicken breast on the grill. A little lemon juice and some greens and I’m a happy gal.

Burgers! Adding avocado at this time of year is so refreshing and delicious.

Grilled tenderloin salad. Try this one with peaches, pecans and limes. It looks, tastes and smells like summer.

And finally … steaks! A ribeye is my fave any time of year. Just sitting outside in the summer sun, smelling the aroma of a steak on the grill puts me in my happy place fast.

How about you? What are your summertime classics? Time is running out!

Photo courtesy of KansasCitySteaks.com.


September 12th, 2014

Cooking at Summer’s End

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It’s time to make all those light and wonderful dishes that make summer so amazing – before the weather changes.

Here’s a list with recipes of some perfect “farewell summer” meals. Enjoy!

1. Caribbean Beef Tip Salad with Mango Vinaigrette. Talk about a sunny dish! Delish!

2. Grilled Tenderloin with Avocado Burre Blanc. Avocado SCREAMS summer!

3. Moroccan Pita with Couscous Salad and Mint-Parsley Yogurt Sauce. Refreshing!

4. Chipotle-Citrus Marinated Chicken Breasts with Grilled Tortillas and Avocado Salsa. Soak it in! 

5. This.

6. And this!

7. A beautiful filet mignon. Need I say more?

8. Beef kabobs. Oh yeah!

9. Jack & Coke Marinade. Send the summer off in style!

10. Lemon Herbed Top Sirloin. Nothing says “summer” like citrus!

Photo courtesy of KansasCitySteaks.com.

 


September 11th, 2014

End of Summer Grilling Tips

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Summer is coming to a close. It’s sad, but it doesn’t mean grilling has to stop!

On the contrary.

Keep those burgers, steaks, hot dogs, kabobs and whatever else you can dream up coming!

But there are a few things we’ve got to do to prepare for the coming fall grilling season.

1. Clean the grill. You might not grill as often as you did in the summer. So start off the season with a good cleaning. The grill might sit for a longer period of time so let it sit clean.

2. Cover the grill. We’ll get some chilly nights (and days) ahead so cover up that grill so it stays safe – and leaf-free!

3. Make sure all knobs are on the OFF position. Seems simple, but in our haste sometimes we forget one or more of the burners when we’re finished. THAT would be a disaster if left for a while so double and triple check.

4. Shift to fall recipes! Searing a roast on the grill before letting it slow cook is oh so amazing! Check out more recipe ideas here.

5. Don’t forget to continue to invite lots of friends and family over to grill. Body heat will keep you warm when the temperatures start to go down! :)

Happy continued grilling!


August 27th, 2014

Labor Day Grilling Hacks

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Wanna take the “labor” out of Labor Day grilling?

Try these tips to make your holiday grilling run smoothly!

1. Check out these “Top 10 Steak Grilling Tips” from a real-live chef. Advice like “season early” seems simple enough, but if it’s skipped it could lead to some sad steaks.

2. Sometimes seeing is believing. Watch these videos for step-by-step instructions for your specific meal. Whether you’re grilling a ribeye, a Chateaubriand or going all out with some Wagyu Kobe beef, you’re covered with these videos.

3. Brush up on your thawing skills here. Should you leave your frozen meat out in the hot sun to get it ready for the grill? Find out here!

4. Need some recipe inspiration for your Labor Day grilling extravaganza? You’re sure to find something you’ll want to try in this list of amazing recipes.

5. Find the perfect wine to go with your grilled perfection with this wine pairing chart. I like charts ’cause they do all the hard work for me!

6. Wanna know how long you should grill a specific steak cut on each side for that perfect taste? Well, speaking of charts, we’ve got one for that!

7. And not only do we have a chart for that, we’ve got an app for that, too!

Now you’re all set to hit it out of the park (or at least onto the grill) this Labor Day!

Photo courtesy of KansasCitySteaks.com.


August 20th, 2014

Campfire Cuisine

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Hot dogs, kabobs, burgers, baked beans — even s’mores! These are all campfire food favorites.

But have you ever thought maybe you’d like to step outside of the box on your next campfire excursion?

Here are some great campfire recipes that’ll help you do just that!

Heavenly Fish – this one uses the foil method and works perfectly with trout or any fish you choose.

Campers Stewground beef is used in this camping recipe, along with veggies and potatoes. Yum!

Cowboy Casserolehamburger, beans and bacon over biscuits conjures up images of the Old West!

Fajita Marinade – put your flank steak or skirt steak in this and your campers will scream, “Yahoo!”

What do all these camping recipes have in common? They’re all incredibly simple and easy to cook over hot coals. Have fun!

Photo courtesy of KansasCitySteaks.com.


August 13th, 2014

Recipes for National Filet Mignon Day!

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Today is a most revered day — National Filet Mignon Day!

It’s a day we celebrate the tender, succulent filet mignon.

Why isn’t there a filet mignon MONTH or YEAR? Just asking.

To honor this day properly we’ve just gotta cook some fabulous filet mignon meals. These recipes should help us do just that.

And these are my five suggestions for this BIG day:

Filet Poele – using a butter braising technique, this one is so, so flavorful!

Grilled Filet with Avocado Beurre Blanc – a beautiful sauce accompaniment.

Spice Rubbed Filet - you know, to spice it up a bit!

Steak Tartare – looking to walk on the wild side? This is a no-cook option!

Thai Firecracker Filet – goes great with Oriental cole slaw!

Too bad this day doesn’t come around every week. I could go on and on!!!

Photo courtesy of KansasCitySteaks.com.


August 8th, 2014

Sunday Dinner Ideas

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When I think of Sunday dinner, images (and aromas) of slow-cooked homestyle meals come to mind.

Roast, meatloaf. Meals that say “home” to me.

What will you be cooking this Sunday?

Sometimes I WANT a meal that takes time to prepare, but I simply don’t have the time. Or I just want to spend Sunday with my family instead of in the kitchen. On those days, these Heat & Serve Gourmet meals are ideal. Everything from Beef Wellington and twice-baked potatoes to brisket to Chicken Cordon Bleu, lobster tails and salmon.

Literally, you just put them in the oven and serve them. Even I can do that.

Want to spend some time preparing a home-cooked meal from scratch this Sunday? There’s a plethora of great recipes over here to try. May I suggest a gorgeous Chateaubriand?

Enjoy your Sunday dinner this weekend – however you plan to spend it!

Photo courtesy of KansasCitySteaks.com.


July 30th, 2014

Summer Grilling

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Oh, how I love to play around on the grill in the summertime!

You just WANT to be outside and fill the air with the smell of something delicious grilling.

Here’s a wonderful recipe to perfect this summer. It’s so refreshing with lime juice and cilantro – Grilled KC Strip with Black Bean Sauce. Delicious!

Grilled Strip with Black Bean Sauce

Ingredients:
4 (8oz.) Kansas City Strips
1 cup black beans, canned or cooked
1 jalapeno, minced (optional)
2 tbsp. lime juice
1 tbsp. cilantro, chopped
2 tbsp. onion, minced
1 tsp. garlic, minced
1 tsp. cumin, ground
1/4 cup water or stock
salt and pepper
Directions: In a small sauce pan, sweat the onion and jalapeno if using. Add the garlic and cook another twenty seconds. Add beans, cumin and half of the lime juice and stir. Add the water and blend with an immersion blender or in a blender until smooth. Season to taste and keep warm.Grill your Kansas City Strips steak until medium, about four minutes per side. Remove from heat and let rest for five minutes. Slice the steak on a diagonal and season the slices with the lime juice and salt and pepper. Plate on top of the sauce. This is a great sauce since it has absolutely no fat. You can add some butter in the blender to make it a little creamier but if not it is a great, healthy accompaniment.
Servings: 4
Source: KC Steak Company

 

Try it out this summer!

Photo courtesy of KansasCitySteaks.com.


July 10th, 2014

Grilling Recipes

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This month we’re celebrating National Grilling Month by – what else? – grilling!

You could just wing it, but why? Try some great grilling recipes and make sure your efforts come out just right!

Ribeye is my personal favorite steak cut. Follow this amazing recipe for perfect grilled ribeye steak every time:

Grilled Ribeye Steak

Ingredients:
Ribeye Steaks
Marinade:
1/2 cup vegetable oil
2 tbs. lemon juice
1 1/2 tsp. Worcestershire Sauce
1 tsp. onion salt
1/2 tsp. seasoned salt
1/4 tsp. coarsely ground black pepper
1/8 tsp. garlic salt
Directions: Place Ribeye Steaks in shallow baking dish. Combine marinade ingredients and pour over meat, thoroughly coating both sides. Marinate 4-6 hours in refrigerator, turning once or twice. Place steaks on grill and sear both sides, then raise grill to about 5 inches from coals. Cook 15 minutes, turning once, or to desired doneness.Click here for our Steak Grilling Chart.
Servings: 4
Source: KC Steak Company

 

Want more fantabulous grilling inspiration? Take a look at these recipes and you’re sure to find something you’ll love.

Have fun celebrating National Grilling Month! I KNOW I will!

Photo courtesy of KansasCitySteaks.com.


June 20th, 2014

Guide to Grilling Summer Ingredients

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We’re all out there grilling up a storm. After all, it’s summertime!

Delicious beef is a given, but what else are you complementing it with? We’ve got to take advantage of summery favorites at this time of year – things like summer squash, zucchini and corn on the cob.

To die for.

When putting these delicate veggies on the grill, we’ve got to be careful to treat them just right. For instance, cutting the SQUASH into 1/4-inch to 1/2-inch thick horizontal slices will ensure they don’t fall through the grill. Start them off in a pan with olive oil, garlic cloves and salt and pepper. Then finish them off on the grill – about 5-10 minutes per side until they’re YOUR desired tenderness. Be sure to brush them occasionally with the oil mixture for great flavor.

On the ZUCCHINI, this recipe is a must for perfection every time:

Grilled Zucchini Medley

Ingredients:
1 lb. zucchini
1/2 lb. yellow squash
1 red pepper
1 medium onion, sliced vertically into thin strips
1 clove of garlic, minced
1/4 tsp. pepper
1/4 tsp. salt
2 tbsp. vegetable oil
Directions: Cut zucchini, yellow squash and red pepper in matchstick size pieces. On one half of a 22” x 18” sheet of heavy-duty foil, layer vegetables in order listed. Sprinkle with salt & pepper and drizzle with oil. Fold top half of foil over vegetables to meet bottom edge. Grill over hot coals for approximately 15 minutes, turning every 5 minutes.
Source: KC Steak Company

 

For great CORN ON THE COB, remove husks and silk, rinse with cold water and wrap in foil. Place on the grill for about 15-20 minutes until tender, turning occasionally. Create a butter mixture to your taste – add garlic, salt and pepper, Parmesan cheese, parsley – whatever your fancy. Then spread liberally on each ear of corn after grilling. YUM!

And then try these VEGGIE KABOBS…

Vegetable Kabobs

Ingredients:
Marinade:
1/2 cup light corn syrup
1/4 cup oil
1/4 cup cider vinegar
1 tbsp. minced parsley
1 tsp. salt
1 tsp. dried basil
1/8 tsp. pepper
1 clove garlic, mincedKabobs:
2 large green peppers
3 small zucchini, sliced 3/8 inch thick
1 qt. fresh mushrooms
1 large red onion
Can of potatoes
Directions:Stir together marinade ingredients and pour over vegetables. Toss to coat. Cover and marinade several hours or overnight. Soak skewers in water for 30 minutes. Put vegetables on skewers and broil 6 inches from source of heat for 10 minutes, turning and brushing occasionally with marinadeServes 8-10 skewers.
Source: KC Steak Company

 

With these tips and recipes at your fingertips, you CANNOT go wrong at the grillside this summer! Enjoy!

Photo and recipes courtesy of KansasCitySteaks.com.


June 18th, 2014

Planning a Cookout? Use This Checklist

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It’s COOKOUT time of year!!!

You want to invite the whole gang over to beat the heat and share some good, grilled grub.

With a little planning, your cookout can be the Greatest Cookout of All Time. And everyone – including you – will have lots of fun.

How does this happen? Follow this simple checklist for a fantastic cookout!

1. INVITATIONS

You can obviously just verbally invite folks over but if you do that you don’t have a concrete RSVP list. And that makes food and supplies hard to judge. My advice is good, old-fashioned invitations in the mailbox. Guests can RSVP by e-mail, but go all out and send ‘em some paper!

2. MENU PLANNING

Think about the number of people who’ll be there, but also WHO will be there. Does everyone like filets? Burgers? Chicken? Seafood? Make sure there is something for everyone to enjoy. And load up on sides and desserts, too, like gourmet mac ‘n cheese and red velvet cake. Check out these recipes for inspiration. Hey, variety is the spice of life!

DRINKS

Don’t forget to quench their thirst! Make sure if you’re going to have alcoholic drinks, you also have non-alcoholic drinks. And have lots of water on hand. It’s hot out there!

DECORATIONS

You can really give your cookout a special feel if you decorate just for the occasion. Go Hawaiian or decorate with a down-home Southern twist. Really make it special!

ENTERTAINMENT

This can be as simple as setting out a game of horseshoes or croquet to play while the food is grilling. Or, even designating a DJ. Just give ‘em something to focus on before, during and after the food makes its grand entrance!

 

If you plan it all out ahead of time, you can just go with the flow and enjoy your friends and family at your cookout. And THAT is what summer’s all about!

Photo courtesy of KansasCitySteaks.com.


June 5th, 2014

Everything Ribeye!

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Oh, the glorious ribeye! How I love you!

It’s my absolute favorite cut. It’s tender, but rich and hearty. Just the way I like it!

With or without the bone, it’s sliced from the prime rib. And so, so succulent.

The bone has been rumored to give the meat even more flavor, but for me, I prefer the simplicity of boneless. Beauty is, you get to decide for yourself!

Want to pair a ribeye with a nice wine? Try a Merlot or Cabernet Sauvignon for maximum impact. This wine pairing chart is fun to peruse when cooking a beautiful steak dinner.

Trying out a ribeye soon? Watch the ribeye video on this page. It’s a wonderful resource for chef tips and advice on cooking your ribeye perfectly. Check it out and heed this advice! :)

And when you’re ready to dive in, the ribeye recipes here are to die for! Try your hand at whipping up some Chipotle Buttered Ribeye Steaks or even Spicy Ribeyes Topped with Blue Cheese. You’ll be a pro in no time!

All this ribeye talk is making me hungry. I know what I’m having for dinner. How about you?

Photo courtesy of KansasCitySteaks.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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