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?


July 1st, 2015

What To Bring To a Cookout?

Cookout Combination

It’s cookout season!

Let’s say you’re INVITED to a cookout instead of hosting one.

It could happen.

What do you bring?

Baked Beans

You could start with a side dish like baked beans, macaroni and cheese or a trusty potato salad.

Those are always good contributions.

You could also bring wine. You can never have enough wine at a get-together.

Steak and Wine Pairings

And if you know what the main course is, try a great wine pairing from this guide. It’s always a bonus to bring the PERFECT wine!

Still not satisfied? Just ask the chef! The host may have something in mind and you can make sure what you bring will be eaten and enjoyed.

Simple!


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 26th, 2015

4th of July Cookout

4th of July Cookout Party in a Box

Have you started planning for an out-of-this-world 4th of July cookout? It’ll be here before you know it!

My family LOVES to eat outside and soak in the sun and atmosphere on July 4th.

Our cookout has GOT to include All-American favorites like all-beef hot dogs, steaks (my favorite) and steakburgers.

I love to make a dessert that’s red, white and blue like blueberries, strawberries and whipped cream in the shape of an American flag. Delish! My kids go wild for this fun-themed food and we get to celebrate the best country in the world.

What are your favorite 4th of July cookout dishes?


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 19th, 2015

Beef and Beer Pairings

Beef and beer have gone together since, well, the beginning of modern civilization.

But we’ve come a long way since then, and there are now specific beers that pair with specific beef or cuts of steak.

Ya gotta love evolution!

Wanting a steak? There’s a beer for that.

Bone-in Filet Mignon Beer Pairing

Having a burger? There’s a beer for that, too.

Blue Heaven Burger Beer Pairing

Kabobs?

Beer.

Read up on beef and beer pairings here and enlighten your mind while you fill your belly. Sounds like a win-win to me!


June 15th, 2015

The Best Grilling Tools

A human’s ability to use and master tools sets us apart from the animals. And grilling tools are no exception. Mankind rejoices when a burger is expertly flipped with a spatula. So, in a way, we owe it to mankind to get this grill thing right.

Right?

Let’s start with a good, clean grill to make this experience the best it can be. Your steaks deserve it.

Grate Scrape Grilling Tools

The tool to use for this is the Great Scrape. It’s an all-natural wooden tool that scrapes away debris from the grill without the use of mangled wire brushes. You know, those wires can get stuck on the grill and become lodged in your food. Ever bite into a piece of wire? Don’t take that chance. The Great Scrape is shaped like your grill grates and leaves nothing behind.

Chef Apron

Next, you must LOOK the part when you’re grilling steak AND protect yourself and your clothing with a bonafide chef’s apron. Hey, sometimes it can get messy. Be prepared.

Grilling App

And speaking of preparedness, make sure you informed on exactly how to grill a steak. This really cool Grilling Timer App will show you the way. It’ll tell you how long to grill each steak and so much more.

So let’s get our tools ready and show those animals how it’s done!


June 12th, 2015

Father’s Day Activity Ideas

Father's Day Cookout

Wondering what to do with Dad to let him know he’s special on Father’s Day?

Gifts are wonderful but experiences are pretty great, too!

How about taking him to a festival? If you’re in the KC area, the Boulevardia festival starts on June 19th. This event celebrates beer, food (read: steaks) and music in a vibrant locale. How can you go wrong?

Find something similar in your area or take Dad to a baseball game. Or, you can eat like you’re at the ballpark at home with the official steakburgers of the Kansas City Royals. Order ‘em and cook ‘em up!

You could also have a backyard cookout with all his favorites – Porterhouse steak, T-bones, even filet mignon. Pretty much, if steaks are on the menu, he’s bound to love it!

So, what kind of activities are YOU planning for Father’s Day?


June 10th, 2015

Best Cooking Advice from Our Own Dads

Filet Mignon and Baked Potato Cooking Advice

They say kids say the darnedest things…but apparently they haven’t met our fathers!

With Father’s Day coming up, I asked the staff at The Kansas City Steak Company to tell us their fathers’ rules/advice/ when it comes to cooking and eating. And, well, they’re pretty awesome and insightful!

Ashley M. from the communications department used to hear: “Don’t get up from that table until you finish that plate.” Smart man, Ashley! If it’s steak – any cut of steak, I ALWAYS follow this rule.

Wayne S., Director of Fulfillment, learned that “Liver is steak” from his dad. Now that’s rough, Wayne.

And Eric S., Creative Director, heard something similar to Ashley every night: “No dessert unless you eat your entire dinner.”

Hey, at least there was dessert to look forward to!

John M., President – Direct to Consumer (aka The Baron of Beef), says his dad declared, “Chutney makes everything taste better.”

Not sure about EVERYTHING, but this is subjective.

Cassie A., Director of Corporate Sales heard this gem over and over: “Real men don’t use measuring cups… they use their gut.”

“Whoever eats the fastest gets the most” is what drove Marcy J., Director of Brand Marketing, to perfect her eating style.

While Keziah B., Director of Merchandising (aka The Menu Maker) learned the all-important “The key to juiciness, Pumpkin, is a good sear.”

But I prefer the simplicity of Director of Marketing Bob D.’s father – “Stick to what you know.”

Ya gotta love dads! They keep us on our toes.

Tell me, with Father’s Day coming up, what are some of your dad’s nuggets of wisdom?


June 8th, 2015

Steak Grilling Times

Steak Grilling Combo

You’ve got your steak marinated, it’s on the grill and your mouth is watering. But wait!

How long does it stay on the grill?

I don’t panic about this question because I use this clever grilling app that comes with a steak timer. It tells you the perfect steak grilling times for all your steaks – filet mignon, ribeye, Porterhouse steak, strip steak and more.

Want it rare? It’ll tell you!

Medium? Follow the instructions and you’ll have the steak you want.

Take it easy this summer and use all the tools at your disposal and you’ll have the perfect steaks every time!


June 5th, 2015

Steak Cuts Guide

Steak Cuts Guide

Do you wonder what’s the difference between a Filet Mignon and a Sirloin steak? A Ribeye or a T-bone steak?

What the heck is Top Sirloin?

This Steak Cuts Guide will show you the way.

Each steak cut comes from a different place on the steer and that means a distinct texture, marbling and taste. When you know what to expect you can adjust your cooking times and your taste buds’ expectations.

Educate yourself on these cuts – everything from origin to cooking tips – and you’ll be an expert in no time!

Impress your friends, family and colleagues! Makes an excellent party trick! Steaks sold separately.


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!


June 1st, 2015

Father’s Day Cookout

Father's Day Cookout Strip Steaks

Celebrating Dad is a joy! The weather is great and cooking outdoors is a perfect fit for June.

A Father’s Day cookout is a celebration I can absolutely get behind!

We love this weekend where we get to say THANKS to Dad for all he does. And for us, it’s always steaks. Dad needs to be honored well and a steak is what is called for. Period.

The dads in my life unwaveringly go for a thick Kansas City strip steak. And how can you argue with that?

We’ll pair them with a nice Cabernet Sauvignon to bring out the beefy taste. Because wine makes it a special affair.

Then this year, I’m going to mix it up a little by serving delicious Twice Baked Potatoes on the side. I just pop them in the oven and all the hard work is already done for me.

And some little Molten Chocolate Cakes are the best way to end this fantastic meal. I mean, come on, a liquid chocolate center? Yes, please!

THIS is the ultimate Father’s Day cookout to us. How about you?


May 29th, 2015

Burger Toppings

Burger Toppings on Classic Steakburger

Afternoons spent outside get me thinking – how can I make my burger experience different?

I mean, you don’t want to just melt a piece of cheese over the top and call it a day every time. A variety of burger toppings keeps it interesting.

Fun thing is, a lot of these toppings work well on steaks, too, so let’s get creative!

Here’s a list of burger toppings I’m going to test out this summer. And not only will the toppings change, but I’ll be using Wagyu beef at times, too. It’ll be flavor combinations galore!

1. This Smoke ‘N Peppa Burger Sauce. It gives a smoky, BBQ taste to the beef that I really dig.

Smoke N Peppa Burger Sauce

2. Blue Heaven Powder®. Love the kick of blue cheese? You’ll love this on your burger or steak. It’s so easy!

Blue Heaven Blue Cheese Powder

3. Blue Cheese Crumbles. You know, when you just HAVE to have the real thing!

Blue Cheese Crumbles

What burger toppings will you be trying this summer???


May 27th, 2015

Father’s Day Favorites

Father's Day Porterhouse Steak

Thinking about Dad’s big day yet? Father’s Day is right around the corner!

Show him some love the foodie way – with steaks, of course!

The Big Daddy Combo for dear old dad is a no-brainer. It comes with T-bone steak, bacon-wrapped filet mignon and Kansas City strip steak. A nice variety.

But maybe you know Dad needs more than that. Try a 3-, 6- or 12-month gift club. Pick exactly what he likes and either send him a new cut like a Porterhouse steak or even Wagyu beef each time – or send him his favorite every month. You choose!

Not sure if he likes ribeye steak or maybe would like to try something new? A gift card will make his day! Then DAD can choose what he likes and everyone’s happy.

The whole point of Father’s Day is celebrating Dad. So give him something he’ll love and you will have done your job!


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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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