Oh. Yum.

It’s time to get outside and grill! Here’s a great video to help you get the most out of your Kansas City Strips.

It’s amazing how different cuts should be cooked slightly differently to enhance the cut’s flavor. You can really take it to a whole other level if you take the time to really know your beef.

Follow these instructions and see how it works for you!

Or…just watch and enjoy the beauty of a gorgeous steak. I just like to watch it sizzle and cook and imagine the smell.

Then, of course, it makes me want to go grill one.

Happy grilling!

This is genius and filled with meaty, tasty goodness.

Have you tried Meat Wheels?

This was a new one for me, but looks oh so delicious.

These grilled Meat Wheels contain bacon (yum), flank steaks, white onion and herbs and spices.

Can you think of anything more enticing? I can just imagine what that smells like sizzling on the grill. Holy cow.

Click here for full instructions and the recipe for these beautiful AND tasty treats.

It doesn’t get much better than Meat Wheels, my friends!

Photo courtesy of Instructables.com.

Do you know Ree Drummond, Pioneer Woman?

If you don’t, you’ll want to get to know her. She’s something of a sensation, cooking up amazing recipes and sharing them with the world.

Her recipe for grilled ribeye steak with onion-blue cheese sauce has to be the richest, creamiest steak accompaniment out there.

So. Yeah. You have to try it.

Click here for the full recipe and the most beautiful photographs that will have your mouth watering before you even begin cooking.

Enjoy your steak – frontier style!

Photo courtesy of ThePioneerWoman.com.

Ever wonder what happens when you turn your back on the grill after you put your steak on?

First of all, NEVER turn your back on the grill!

But here’s an artistic interpretation of what goes on if you do…

Enjoy the weekend – and watch those steaks!

I love it when this . . .

…and this…

…is the evening’s entertainment.

Seriously, give us a ribeye and a Kansas City strip steak and my hubby and I are occupied for hours.

Preparing a marinade, letting them sit, grilling and anticipating, eating and THEN talking about how good the steaks were.

That takes, what, all day long?

Oh, the joy of eating a beautiful meal! It’s one of life’s best gifts. And when I can enjoy it at home – it’s even better.

Here’s to simple pleasures!

P.S. Do you like the blue lights on the grill? They don’t do anything but they sure are cool at night!

Check out this quick little video claiming to know the secret to “the world’s most delicious steak.”

Is this so? Well, you be the judge. The process is simple enough – so try it and let me know what YOU think!

Happy grilling!

It’s not Beethoven.

But this “music video” is good for a few laughs. Note the fine clothing choices and animated facial expressions from these guys with fantastic culinary taste.

Just so you know you’re not alone in your obsession with steak. I’m here for ya.

And so are these guys.

This informative video shows us a simple method of how to grill a great steak. This guy is a purist and I really like that about him.

Sometimes you just want a simple, great steak. If so, this is your video.

I disagree about the boxed steaks from the freezer statement – convenience is key in my life! And. . . my steaks are always perfect from the freezer! But other than that, he’s got some great insights and tips.

Check it out and let me know how your grilled steaks turn out!

This is the sight that made me happy last weekend.

Gimme a steak on a grill and I’m a contented gal. A ribeye and a couple of Kansas City strips have such an effect on me.

What is it about the prospect of eating a beautiful steak that just sends me into orbit? Maybe it’s because I’m pretty much guaranteed I’m gonna like it.

That’s something I don’t find in my everyday life very often.

Plus, things just don’t bother me as much if I’m eating a steak. My kids could be chasing each other around, making extremely high-pitched noises – and I just don’t care as much as I would if I were eating, say, a Lean Cuisine.

I’m looking at this meal as an investment in my mental health. And it’s doing the trick.

Whatever gets you through the day, right?

There is something in the U.K. called the “Steak Appreciation Society.” I must delve into this more deeply.

But for now, here is something they have unearthed that may revolutionize your steak cooking from this day forward. . .

Or not. You decide.

It’s called the Perfect Steak cooker and it has a grill and timer to help you cook – you guessed it – that perfect steak every time.

It’s available on Amazon.com here:  http://www.amazon.co.uk/Perfect-Steak-temperature-vegetables-perfection/dp/B001644WLM

Note the U.K. URL. Apparently they have really good stuff over there that we don’t have. Jealous.

Check out this device and let me know what you think. In the meantime, I shall investigate this Steak Appreciation Society and report back.

Is it weird that I’m starting to talk like Harry Potter now? Hmmpf. I can’t help myself.

Photo courtesy of SteakAppreciationSociety.com.

Don’t let this be you . . .

Keep your steaks and other grillable goodies safe this holiday weekend.

Because a steak is a terrible thing to waste.

Have a safe and relaxing Labor Day, everyone!

This holiday weekend is a fun time to try out something new on the barbie!

This recipe is for a Spicy Lime-Cilantro Marinated Flank Steak. But, you know you can use this marinade on any cut of beef – just pick your favorite!

I love the mix of onions, garlic and jalapeno chile pepper with lime and honey. This gets my mouth watering thinking of all the flavors infusing my steak.

Heaven.

So take some time this extended weekend and give this one a try. And have a fun, experimental holiday weekend!

Click here to go directly to that spicy recipe!

Photo courtesy of AllRecipes.com.

It’s almost Labor Day. And somewhere it’s written that one must eat beef on Labor Day weekend.

Hey, I don’t write the rules, I just enforce them.

So, why not treat yourself to a gorgeous, grilled steak on your day of rest?

Click here to see a fantastic marinade recipe and get other great ideas for your weekend lineup.

Then, come back here and share with us how it went! Happy eating!

Photo courtesy of AllRecipes.com. 

I like great quality meat. But I like a good bargain, too. And I have to start planning for Labor Day now. It will sneak up on me.

So this Labor Day holiday I’m going to stock up on some of our neighborhood favorites – because inevitably, the neighborhood ends up in our back yard.

I really love that because I like being in control. I’m neurotic that way. We have burgers, steaks and chicken. Everyone’s happy.

We eat the food I like, listen to the music I enjoy – you get the picture. So why wouldn’t I want the festivities at my house? What’s a few crumbs on the counter among friends when I can make sure I have Teriyaki sauce for my ribeye? See how that works?

I’m looking forward to Labor Day because it’s that last grasp at a summer feeling. People are off work, it’s still warm out where we live and folks are in the mood to have fun. I like that.

So come on, Labor Day! I’m ready for ya!

I’m just not ready for you to be over.

Photo courtesy of Kansas City Steak Company.

We went to the river with family this weekend. And as we do not happen to live anywhere near a river, that required a five-hour drive.

With two boys.

Under the age of 10.

Plus a dog.

Once we arrived we felt we deserved something yummy – and to us, that means steak!

We fired up that old charcoal grill down by the river and grilled away while the kids and dog frolicked.

Paradise.

And, as we were on a RIVER, the serveware left a lot to be desired. A piece of aluminum foil had to do as our platter.

Because we’re classy like that, we set it on top of a cooler.

Come and get it!

What we learned is that we don’t care what it’s served on as long as we cook it ourselves and we can fix it up the way each of us likes it.

It was heavenly and we didn’t want it to end. But, alas, summer always does.

We made some great memories while it lasted.

And we’ll always have the steak . . .