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!




Archives