November 15th, 2013

A Message From a Turkey


If you’re open to it, Mr. Turkey here has a suggestion for Thanksgiving dinner that doesn’t involve him:  Beef.

Mmmm, prime rib roast, Chateaubriand, Beef Wellington, steaks. The non-traditional choices are endless.

But, hey, I’m just the messenger. What you eat is between you and the turkey.

Happy weekend, everybody!

Photo courtesy of

December 16th, 2011

Stolen Steaks


America’s retailers have compiled a list of the country’s most shoplifted items. Want to know what was number one?

Filet mignon.

Writer John Kass questioned his friends on this topic and got this in response . . .

“Really?” asked a hard-boiled journalist who knows steak. “Filet mignon? Don’t these thieves have any taste buds? You’d think they’d steal something with flavor, like a nice Kansas City strip.”

(There they are together in the photo above. You decide. Which one is better?)

Kass then goes on to share his favorite steak sauce recipe just in case the thieves find those tender filets delicious, yet lacking in taste.

Click here to get that recipe and to read about some other steak-related mishaps from Kass’ childhood.

It’s a Steakapalooza of stories!

Have a great weekend – and if you’ve got a hankering for a steak, my advice is to BUY some!

Excerpt courtesy of John Kass via

Photo courtesy of

February 11th, 2011

Be Still My Heart-Shaped Steak


Many of us will be celebrating Valentine’s Day this weekend – even though the actual date is Monday. Why? Because Mondays are hectic and soccer practice is not romantic.

So today’s post is dedicated to all you lovers out there who will be celebrating/drooling this weekend . . . steak lovers, that is!





January 20th, 2011

Biggest Super Bowl Win? Steak!


With the Super Bowl looming near, I thought you of all people would like to know about a Big-Game-themed contest where you can win a $500 gift certificate for . . . wait for it, wait for it . . . steak!

The Kansas City Steak Company is hosting the Ultimate Super Bowl Party Contest. Tell them your best Super Bowl party stories and you could win $500 in products from their amazing selections of steaks, beef tips, roasts, etc., etc., etc.!

That way, you can truly host the Ultimate Super Bowl party!

The contest runs until Jan. 23rd and the winner will be announced on Jan. 26th to give you time to redeem that cashola for treats and eats for your ultimate party.

Click here for more details and to enter this cra-za-zay contest. Dig deep and tell them why YOU are the ultimate Super Bowl fan and you could win. Lucky duck.

Photo courtesy of

October 26th, 2010

DIY Halloween Steak Head Piece



Halloween is coming up. You wanna be Lady Gaga.

But you don’t want to walk around all night with raw meat on your head.

What’s a gal to do?

Why, make your own felt Lady Gaga meat hat, of course!

Get all the instructions you need here. And PLEASE, PLEASE send me photos! We HAVE to see this in the flesh (so to speak).

C’mon. You know you wanna do it.

Photo courtesy of

October 18th, 2010

Steak With Hashbrowns


Because I really like you, I give you THIS . . .

A thick, juicy, bone-in, Flintstones-lookin’ steak delight paired with a hunk ‘o hashbrowns.

I’m sorry, this is pure heaven.

I’d seriously rather have this over an entire chocolate cake any day. Hands down.

Plus wine? It’s too much goodness. It’s like looking right into an angel’s eyes. I’m not sure I’m worthy.

Click here to read a little more about this truly exquisite meal. But really — you know all you need to know from the photo.

You’re welcome!

Photo courtesy of Patrick Snapp via

June 16th, 2010

Cartoon Steak


So, it’s summer break here at our house. The kids are home. I work from home. And there are lots of cartoons on TV.

Mind you, not all day, but isn’t that what you’re supposed to do in the summer?

And I’ve discovered that even those clever cartoon-makers are steak lovers. This “Phineas and Ferb” episode features the bad guy in town stealing all the steaks and locking them up far, far away. The storage container of steaks blows up and steaks rain down. Yay!

WARNING:  If you are afraid of raining steaks, DO NOT watch this episode — especially at the end!

February 9th, 2010

Valentine’s Recipe: Strawberry Steak Salad


What? Strawberry Steak Salad, you say?

Yes, it sounds a bit odd to me. But wait ’til you see this baby. The red hue of the strawberries and the delicious steak makes this, quite possibly, the perfect Valentine’s Day meal.

Your sweetie will love it — and you!

So go ahead, try it!

January 15th, 2010

Ribeye Love


So, I found a song that rocks called “Ribeye Love” by Black NASA.

It’s got an awesome beat and melody, but I can’t figure out why exactly it’s called “Ribeye Love.”  
Can you help me?

I’m gonna download this one and listen to it while I’m on the treadmill. And I will think of steak the entire time.

Mmmmm, I love me some ribeye.

November 17th, 2009

Steak for Thanksgiving?


Oh, yes. Steak for Thanksgiving.

Why not? If the pilgrims had had access to a juicy ribeye you can bet your bottom dollar (or gold coin or whatever their currency was) that they would’ve jammed out on a nice, big steak.

Alas, turkey was the meat of the day. And although I do enjoy good turkey, must we always be followers?

I liked this discussion thread I read over at And if you’re considering steak for YOUR Thanksgiving meal this year, read on!


Steak for Thanksgiving

We’re going non-traditional this year with grilled rib eye; nice, fat, corn-fed, dry-aged, 1lb. steaks per person, grilled over mesquite. What do you suggest for side dishes? Only requirement is that they pair well with a big red wine. Thanks!


First off: what’s steak without potatoes? ?Baked potatoes are easy and can be left to their own designs, but they’re fairly uninteresting – although smearing them with butter, kosher salt, and cracked black pepper and then wrapping them in foil to bake sure helps. ?Smashed red potatoes with herbs and a dash of citrus zest are great; smashed gold potatoes with gobs of butter and cracked black pepper are also great; and you can’t go wrong with whipped Idahoes. ?Oven fries are good, too, roasted golden brown and covered in salt and herbs, but that might be difficult for a large group.?Corn:?A bit of a southwest twist never hurt corn. Saute some red onion and garlic on medium-ish heat until they start to soften, add in some chopped red bell pepper, throw the corn in once the pepper starts to cook through, and then pull it after a couple minutes. Toss it all in a big bowl with some salt & pepper, lime juice, a bit of cumin, and some chopped fresh cilantro. ?Sweet potatoes:?Another southwest suggestion: rather than traditional candied yams, make a hash of these with red onion, red bell pepper, some chili powder (I prefer chipotle or ancho for the smoky flavor, but guajillo is good too), cumin, and coriander, and salt and pepper. ?Green beans:?I see no reason to mess with tradition here – slow cooked with some bacon works well.?Asparagus:?As long as you’ve got the grill lit up, no reason not to toss some asparagus on. It’s easy and fast to cook, and you can gussy it up with some lemon juice and fresh grated Parmesan.?Salad:?Something bold with a strong vinaigrette is probably a good idea. I’d look for pears and red onion with red wine vinegar if you lean southwest on the above sides, or if you want something that’s a bit sweeter, head for balsamic with walnuts and feta. ?Hope some of that helps — most of it is stuff I make on a regular basis and I can vouch for pairing it with steak. :D

Discussion thread courtesy of

Photo courtesy of

September 18th, 2009

Strip Steak That’s Kickin’


Want to try something spicy this weekend?

TV host Sara Gore gives us her take on a tasty, tasty chimichurri sauce for a tender strip steak.

Uh, yum. Double yum.


Give it a whirl!

Grilled New York Strip Steak with Kickin’ Chimichurri

Sara Gore



• 4 New York strip steaks, patted dry

• 1 teaspoon salt

• 1 teaspoon pepper

• 1/2 teaspoon cayenne

• 1/2 teaspoon cumin

• Olive oil for pan

Kickin’ chimichurri sauce

• 2 shallots

• 2 cloves garlic

• 2 jalapenos

• 3 tablespoons lime juice

• 1 teaspoon red wine vinegar

• 2 cups parsley

• 1 cup cilantro

• 1 cup mint

• 3/4 cup olive oil

• Salt and pepper

Guaca “maiz”

• 4 ears of corn (parboiled, drained, ice bathed, and removed from cob)

• 2 avocados, medium dice

• 1 jalapeno, minced

• 1 clove garlic, mashed into paste with pinch of salt

• 1 tomato, medium dice

• 2 tablespoons cilantro, chopped

• 1/3 cup red onion, small dice

• 1 teaspoon salt, adjust to taste

• Juice of 1/2 lime


Mix together spices in a small bowl. Sprinkle evenly over strip steaks. Heat oil in a heavy sauté pan over medium-high heat. Add steaks and cook 4-5 minutes per side or until desired doneness (120 degrees for rare and 125 degrees for medium rare, using an instant-read thermometer). Transfer to a cutting board and tent with foil.
food processor, slowly adding oil in at the end. Season with salt and pepper. Set aside.

Kickin’ Chimichurri Sauce
Pulse first three ingredients until well combined. Wipe down sides. Add remaining ingredients in.

Guaca “Maiz“ — A Corn and Guacamole Salsa
Gently fold all ingredients together in a bowl, keeping the avocado intact. Season to taste.

Plating options: Slice the steaks across the grain and fan out on plate. Spoon chimichurri over the steaks. Use a metal round or tuna can with both sides removed with can opener, and fill with guaca “maiz.” Remove metal round. Top with a piece of cilantro. Enjoy!

Recipe and photo courtesy of

June 10th, 2009

The Almighty Steak Sandwich


Adored by millions, loved by all who come into contact with it, it’s incredible that the steak sandwich has not lost its humble essence.

And that’s what we love about it.

It may start out as a snooty filet mignon, but slap it between 2 slices of bread and slather it with mayo and it becomes a simple steak sandwich — the filet’s more casual, unshaven cousin. You know the type. He’ll make inappropriate jokes about your sister and eat way too many pork rinds but he’d give the shirt off his back to you. And you inexplicably always want him around.

That’s the steak sandwich. Unassuming, jovial — awesome at Wii golf.


See what I mean? What’s not to like?

Check out for a rockin’ steak sandwich recipe . . . plus a walk down memory lane filled with sack lunches and first grade angst.


Photo courtesy of

February 21st, 2009

Steaks in the Oven — MMMM


The New York Times always has something cool in store when it comes to food.  True to form, Mark Bittman shares his thoughts on creating the best-tasting steak in the oven (cuz if you live in NY right now, you ain’t gonna go on your balcony and grill a steak).

February 5, 2009, 11:40 am

Recipe of the Day: Oven-Grilled Steak

Maybe you don’t have a grill, maybe it’s freezing outside, maybe you don’t want to eat dinner in the choking cloud of smoke that stove-top steak cookery unfailingly produces. Fear not: this is a minimalist preparation if ever there was one.

Oven-“Grilled” Steak

Yield 4 servings

Time 30 minutes


It’s certainly not necessary, but if you equip your oven with a pizza stone or ceramic cooking tiles, you can produce the kind of strong, even bottom heat that chefs gain by putting their skillets directly on the floor of their ovens.


  • 1 1/2 to 2 pounds strip or rib-eye steaks (2 large steaks should do it)
  • Salt and freshly ground black pepper


  • 1. Preheat the oven to its maximum, 500 degrees or more, for at least 20 minutes; if it is equipped with a pizza stone, so much the better. About 10 minutes before you’re ready to eat, put a cast-iron or other ovenproof heavy skillet large enough to hold the steaks (or use 2) over high heat. Wait 2 or 3 minutes, until the pan is beginning to smoke.
  • 2. Add the steaks and let them sit on top of the stove as long as you can before the smoke becomes intolerable — probably no more than a minute. Immediately transfer the pan to the oven. Roast the steaks for about 4 minutes, or until nicely browned on the bottom, then turn and cook on the other side for another 3 or 4 minutes, until done. Sprinkle with salt and pepper and serve immediately.

Source: Mark Bittman’s “Bitten” blog for The New York Times

January 31st, 2009

Oh Wise One


Thought for the day from the amazing Julia Child . . .

Words to live by!

Quote attributed to Julia Child via

November 22nd, 2008

Tiger Likes His Steak


I receive Tiger Woods’ periodic newsletter by e-mail. I know it’s weird. Especially since I don’t play golf.

But he’s a cool dude and I admire his athletic ability, his dedication and perfectionism and how he has used his celebrity.

He’s just a good guy. And he does some really great things for causes he believes in.

I’m not trying to get all sappy on you. Just check out this little excerpt from his latest newsletter and tell me — as a steak lover — you don’t love him, too.

We held our fourth annual Block Party and raised about $700,000 for our Learning Center. I want to thank Fred Couples and Chris Riley for helping me with the morning clinic at Pelican Hill. Freddie also helped out with our live auction and is one of the nicest guys you will ever meet.

I also want to thank world-renowned chef Mario Batali for preparing a three-course gourmet meal – yes, I ate two steaks – and special thanks to Seal for putting on a great concert. Just seeing him perform again was absolutely incredible. He’s a nice guy, too. 

Yeah, famous people were there, blah, blah. And Tiger Woods eats two steaks in one sitting. In public.

And then writes about it.

Ya gotta admire a man who can put away the beef. Maybe that’s his secret to success? Couldn’t hurt.

Tiger, you had me at “hello.” YOU HAD ME AT HELLO.

Photo courtesy of

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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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