May 11th, 2015

Finishing Touches – Delicious Steak Butters

Sliced Filet Mignon with Butter

A finishing butter brings the taste of a fine steakhouse right to your backyard!

All you have to do is choose your favorite flavor (like blue cheese, sea salt and pepper, roasted garlic, honey orange, Scampi, Tuscan herb or black truffle) and place a dollop on your still sizzling steak right off the grill!

Grilling steak will never be the same again.

The smell! It’s to die for. And it adds a flavor pop that only steak butter can.

All your backyard barbecue guests can choose their favorite finishing butter and customize their own steak with whichever flavor speaks to them.

You will be the talk of the neighborhood. In a good way.

Try it this spring and your steaks will be sizzling with finishing butter all summer long, too!


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 6th, 2015

Baseball Tailgating Ideas

Burgers and Hot Dogs

We all know that baseball season is just another excuse to tailgate. And that makes me so, so happy!

Watching America’s pastime while eating a steakburger is pure heaven for me. And gathering friends to tailgate together makes it that much sweeter.

Since the weather is starting to warm up, we like to take it outside and throw some steaks on the grill. And burgers, too!

A really nice twist is some delicious sirloin steak sandwiches. Sandwiches are always a hit. But put some steaks inside there and you’ve got fans for life!

What are your favorite baseball tailgating treats?


February 27th, 2015

How To Cook a Fabulous Steak

Ribeyes on Grill

How did you learn to cook a steak? Did your parents teach you? Did a buddy in college show you the ropes?

Maybe, just maybe, they had a limited knowledge to share with you. Want to up your game a little bit?

Try using this grilling chart to customize the grilling experience depending on doneness and cut of steak. Yes, the cut makes a difference in grilling time as well.

Want to try broiling your steaks? Consult this indoor cooking chart according to type of meat and your desired doneness.

See? It’s not just a matter of eyeballing it and flipping occasionally. That’s what I used to think. But a few crispy, burned steaks later and I’m singing a different tune.

Just like anything, a little education and forethought go a long way toward cooking a fabulous steak versus a mediocre one.

Happy cooking!


February 23rd, 2015

Steak Doneness – Yep, It’s a Word!

Kansas City Strips on Grill

We all have our own opinions about how well done our steaks should be.

Like a lot of pink? Lots of people do. The rarer, the better.

But not everyone likes it that way. So…when you’re learning how to grill steaks, one element you MUST master is how to cook to doneness.

What if you’re hosting a barbecue and one guest likes her steak medium well? Do you know how to get it just right?

Do you know how to broil steaks and control the doneness? It’s all in the details, for sure.

Check out these cooking tips for instructions on how to master the art of doneness.

Your guests – and your steaks – will thank you for it!


February 20th, 2015

Meal Ideas for Beating the Winter Blues!

Strip Steak Salad

I’m a summer gal. No ifs, ands or buts about it.

I like the sun on my face and being outside. Eating.

But winter weather isn’t very conducive to patio meals. And since Punxsutawney Phil said we’ve got 6 more weeks of it, I’ve got to get creative.

I’ve just GOT to beat these winter blues.

So… I like to cook meals in the winter that remind me of summer. Hey, there’s no rule that says I can’t have a light strip steak salad with strawberries in the winter.

Or, perhaps, just grill up some ribeyes on the old barbecue and serve them with drinks with little umbrellas in them.

Steaks make me happy any time of year, but they REALLY bring to mind weekends spent outdoors, enjoying the weather and slowly grilling.

So I’m going to recall those glorious days this weekend with a grilled steak on my plate and memories of the sun in my head.

I’ll just do it indoors.

How about you?


October 9th, 2014

Fall Grilling Tips

By

steakappscreen

 

Fall grilling, while very similar to summer grilling, is a bit different. There ARE some adjustments we’ve got to make.

Here are some tips for making your fall grilling truly spectacular:

1. Tank tops and shorts? Probably not. Don’t forget to bundle up for this job. It’s getting cold out there!

2. Mix in seasonal flavors in your grilling. Fall spices, pumpkins and autumn vegetables like squash say, “Hello, fall!”

3. Use this handy dandy steak timer app. It’ll guide you along the way step-by-step. And it’s free!

4. The grilling app also includes recipes, too. Find something that gets you in an autumny mood.

Hope you have a blast grilling up fall favorites this season!

Photo courtesy of KansasCitySteaks.com.


September 11th, 2014

End of Summer Grilling Tips

By

photo

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 15th, 2014

Summer Grilling 101

By

steaksongrill

 

‘Tis the season — grilling season!

Summer is the most glorious time to fire it up and tend to some beautiful cuts of meat.

BUT, it can be not so pleasurable if you don’t know what you’re doing.

If you’re a newbie or just need a little refresher, here’s a quick Grilling 101 course for your summertime enjoyment…

1. Selecting the best cut for the job depends on what you’re going for. Meaty and hearty or buttery tender? Make your cut decision after perusing this lesson on steak cuts and you won’t go wrong.

2. Season it early. Don’t just throw a piece of meat on the grill naked. The art of seasoning is important. Read about its artistry and other steak grilling tips from a chef here.

3. Searing your steak is very important. But don’t just take it from me. Check out these steak grilling videos from the experts.

After you’ve read these lessons and watched the videos, you should ace the true test — grilling a steak that passes with flying colors!


August 11th, 2014

Beach Cookout Checklist

By

steakkabobs

 

You’re grilling out at the beach!

Fun times!

What are you going to take?

Well, if there’s not already a grill set up down there, you’ll need a GRILL!

Plus, all the accompaniments — charcoal, lighter, etc. — whatever heat source it requires.

Then, I suggest something customizable like the KABOBS above or BURGERS.

You can marinate or season either before bringing them onto the sand and then just pop them onto the grill when you’re ready.

Everyone can create exactly the kabob or burger they like with the fixings you provide. So offer plenty.

You’ll need a CLEAN PLATTER to serve your main entree on, plus plates for each person.

Ensure that all of your serving trays and plastic tubs are COVERED or coverable. There are lot of flying critters out there by the water and we don’t want them feasting on your beautiful meal.

And aside from all the things we know you’ll remember (sides, utensils, condiments) make sure to bring lots and lots of BEVERAGES. A large quantity and a large variety. The beach is dehydrating so bring tons of liquid!

Summer goes by fast, so have a wonderful time on your next beach cookout — and when you’re prepared it’s easy as pie!


July 31st, 2014

Picnic Packin’ Foods

By

Tender-Strips-4x3-lrg_Detail

Since it’s National Picnic Month (what, you didn’t know that?) let’s get outside and pack a picnic!

Now, there’s all sorts of ways we can do this.

1. You can go the safe route and pack bologna sandwiches and chips. Boring.

2. You can grill something delicioso, pack it up and head outdoors.

-OR-

3. You can bring along a portable grill to your picnic destination, grill up some goodies (see those tenderloin kabobs above?) and have yourself a real PICNIC!

I choose #2 or #3.

Honestly, the enjoyment of the picnic is proportionate to the quality of the food you bring.

Your picnic spot may not be conducive to portable grilling. I get that. So #2 is your best bet. Just be sure to grill JUST BEFORE you leave, pack those kabobs/steaks/burgers/what have you in airtight containers and enjoy right away.

Don’t forget all the proper utensils, condiments, plates, drinks, napkins etc. for your picnic. Sometimes a change of scenery makes us lose our minds. Just think through your meal as if you were sitting down at your own table. Only this time, you’ll be sitting on a blanket. Outside. Enjoying nature.

Oh. And pack a blanket.

You really can enjoy just about any meal in picnic form. I’m pretty sure I wouldn’t try spaghetti out there. But grilled foods are perfect! Especially ones you can eat with your hands.

So get out there and enjoy your own customized picnic this month and join all the other revelers outdoors who are celebrating National Picnic Month, too!

Photo courtesy of KansasCitySteaks.com.


July 30th, 2014

Summer Grilling

By

kc strip_2014

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 15th, 2014

Grilling on the Go

By

FilStrpRibTbn_grill_10_lrg

Taking your show on the road? At the beach, lake or campsite?

Don’t get caught up in making your grilling on the go experience too complicated. Keep it simple with this advice!

1. Marinade/rub ahead of time. Pack it up in a cooler, then just throw it on the grill when you get there. Prep before.

2. Bring seasoning (salt, pepper, etc.) that you can throw away. The less you come back with, the better.

3. Expanding on that theory, pack everything in things you can throw away – ziplock bags, foil.

4. Be sure to pack paper plates that are sturdy enough to withstand your meal. Nothing worse than looking forward to a beautiful steak, then trying to figure out how to cut it on a flimsy plate. Yick.

5. Bring trash bags!

6. Whatever power source you use for your grill, make sure to check that you have enough charcoal/propane/other BEFORE you leave.

7. Have lots of fun! Grilling in the great outdoors is one of the greatest joys in the world! :)

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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