November 12th, 2010

Steak. Broiled Steak.


You know you want it.

It’s calling out to you.

“It’s the weekend,” the steak says. “You can’t get through it without me.”

“But it’s cold outside and it’s November and I’m tired and football will be on,” you say.

“Exactly,” says the steak. “You need me. Just put me in the broiler. Piece of cake.”

“All right,” you say. “But if you’re high maintenance, so help me…”

“You won’t regret it. Seriously,” steak says. “Have I ever steered you wrong?”

As if in a trance, you walk to the freezer to defrost some strip steaks.

Now that the steak has convinced you to give it a try and you’ve gotten over the fact that you just had a conversation with a steak and it used the word “steer,” you might need some instructions.

Here’s an amazing recipe for broiled steak with garlic and mustard. Mmmmmm.

It calls for Kansas City strips, so give your taste buds a Kansas City treat this weekend.

Photo courtesy of

October 29th, 2010

Hungry for Halloween?


She spends all day running four Kansas City haunted houses — making sure the ghouls are grotesque enough, the props are bloody enough and visitors will be sufficiently frightened.

But all Sherri Petz really wants is a great home-cooked meal. And she knows just what she wants.

Soups, stroganoffs and stews are on the menu this time of year and Sherri’s meals always get rave reviews.

Want to try a Spooky Stroganoff? Click here for Sherri’s recipe and other ghoulishly delicious dishes from her haunted kitchen. And try using this beef next time – it’s to die for!

No snakes or eyeballs necessary. Unless you really want to add them, that is.

Have a wonderful, safe and appetite-satisfying Halloween!

Photo courtesy of

August 31st, 2010

Steak Tips From Your iPhone!


Okay, this is so cool. Technology absolutely rocks.

The Kansas City Steak Company now has a free iPhone app that lets you select your favorite cut of meat (you know, T-bone, filet mignon, etc.), choose a thickness and how well done you’d like your steak and then the app’s timer will tell you how long to cook it and when to flip it.


Besides that, it has tons of recipes, grilling tips and a steak reference library. How awesome is that?

Go here, check it out, then download the app on your phone and have fun playing with it. It’s free and it’s my new obsession. 

Let me know what you think. I’m dying to know if you try it out this Labor Day weekend!!

December 28th, 2009

Snowy, Snowy Steak



‘Twas the night before Christmas . . . and we were starving.

Can you guess — in a house full of carnivores — what we ate?

Wait for it.

Yes, my friends, steak.

Like many other families across this great land, we decided to dine on a Christmas Eve meal of strip steaks, baked potatoes, and all the wine related people can indulge in without looking like we have some problems we need to talk about.

We prefer to keep it light around the holidays. No talk of the sagging economy, world destruction or personal issues. Just Santa, anything positive and the kids in our lives.

This Christmas we found ourselves with a lot to be thankful for — despite what the news shows have been telling us. And the steak? Well, the steak set the tone for a Christmas Eve full of corny holiday classics, thick anticipation and pure excitement.

We decided to try a new seasoning this time. It was Christmas Eve, so we thought, What the heck, let’s go for it.

This steak seasoning, made by SuckleBusters, was just the right amount of spicy hot and flavorful.


We put it on the steaks before my hubby braved the Blizzard of ’09 and ventured outside to grill the steaks IN THE SNOW.

As he said, “You gotta want it.”

And we did.


That is real, actual, honest-to-goodness snow coming down behind the grill there.

Sure, we could have pan fried them inside or put them on the George Foreman in the comfort of our warm kitchen. But what would be the fun in that?

The kids wrote their names in the snow on the patio table while Dad flipped the steaks sans gloves. It was all part of his “get tough” theme for the evening. Very Christmasy.

But, I gotta tell you, this Christmas Eve was one to remember for us. Family with only a minimum of dysfunctional issues, great steaks from my favorite place, a new seasoning and the Christmas night countdown. What could be better than that?

I hope your holidays were just as special!

December 17th, 2009

What a Difference a Steak Makes


Er, I mean, what a difference a year makes.

Last year at this time, I was preparing to go on a road trip to Florida where we spent a week with family celebrating the holidays.

You can read about our adventures here, here, here, here, here, here and here.

I’m telling ya, there was lots of good food to be had. Like this . . .


Beef tenderloin tips. Good stuff.

But this year, there will be no road trip. There’s a little thing called a recession going on. I don’t know if you’ve heard about it.

But after saving up for a very long time for last year’s beachside holiday adventure, it seemed out of the question this year. And indeed it is.

We had our food shipped to our door in Florida last year. And what a treat it was to have good, quality food right there at our fingertips. We KNEW the meat would be fabulous. And it was.

I hate playing a guessing game with the meat at the local supermarket in a town I’m not too familiar with. Heck, I don’t like it in towns I AM familiar with. So, we ordered what we wanted and it all came to us when we needed it. Like magic.

The good thing is, I can get that same quality anywhere I am in the country. So now that I’m home for the holidays this year, I’m having it delivered to my house. Um, which is not beachside in Florida. Boo.

We’re going to have a turkey, ham and all the trimmings on Christmas Day — and steaks! on Christmas Eve. And I will not be standing in line at the supermarket with the rest of humanity for it all.

Merry Christmas to me!!!

And happy holidays to you. The countdown at our house has begun . . .

December 4th, 2009

Poll: Christmas Dinner Meals (Hint: Beef)


roast beef

Our friends over at always have interesting things to stimulate our brains as well as our taste buds. Right now, they’ve got a poll going asking YOU (and me) what we typically eat for our holiday meal.

My beloved steaks are in the running, but take a look at what meal is the front runner. *Wink, wink* it’s one of my favorites, too!

What’s your vote?

Take the poll here.

Oh, and where can you get the most popular items in this poll? Right here of course.

Photo courtesy of

November 30th, 2009

Steaky Cyber Monday


So, I took advantage of some Black Friday sales and, like I told you, I stocked up on steak last Friday for the approaching holidays.

Well, now today is something they call “Cyber Monday.” Big online sales abound today and I wouldn’t care if they called it “Rodeo Clown Thursday,” if I can save on stuff I was already going to buy, sign me up!

Turns out, I forgot to order a couple of things last Friday so I’m going back out to to get a few more things. I’m really glad it’s Cyber Monday because they’ve got $6.99 shipping and a few other one-day specials.

My family, my stomach and my wallet thanks whoever came up with Cyber Monday.

Happy shopping to you all!

November 27th, 2009

Stockin’ Up on Steak


. . . and other things, too!


I hope you had a fantastic Thanksgiving. I sure did.

We ate ourselves silly on all the traditional Thanksgiving players:  turkey (smoked this year in the trusty SmokinTex), mashed taters, green bean casserole, two kinds of cranberry sauce — the real kind and the kind that comes out shaped like the can, pumpkin pie and so many other amazing things.

Now, it’s Black Friday and it’s time to stock up for the next holiday. It’s only just about 4 weeks away!

Where has my life gone? My youth and my sanity are slipping away. But, dangit, I’m going to eat well while it’s happening.

We’ll have lots of company again for the holidays so I’m taking advantage of the sale they’re having now at the Kansas City Steak Company. When you spend $49.95 or more you get 8 free steakburgers sent to you. I need those. My people are hungry.


I’ve got to keep a whole bunch of things on hand because when our family is here it feels like you just finished cleaning up one meal and it’s time to start the next. Ayyyy!

I’m ordering some filets, a roast and some hot dogs. With the steakburgers I’ll get, that should get us through. But ya never know.

After that, they’ll have to call the pizza joint down the street. I’ll be tired . . . but I can’t wait!

The holiday season has officially begun and my freezer is about to be well-stocked!

Photo courtesy of the

November 18th, 2009

Tips for a Great Steak


So you think you’ve got it down, this whole grilling thing. I mean, you just fire up the grill, stick on your steaks, turn them and eyeball when they’re done, right?

You COULD do it that way. But you might be disappointed with the results.

Here’s a handy dandy tip center to help you get the most out of each cut of steak.  Did you know that cooking a filet mignon is a bit different than cooking, say, a T-bone?


The Kansas City Steak Company gives us some pointers on the best way to cook each cut of steak here.

Here’s a sample . . . read it, follow it, enjoy!

Preparing Filet Mignon

  • This cut is so tender that it should never be cooked beyond medium-rare. The longer you cook it, the less tender and drier it becomes 

  • Use a dry, high heat method such as grilling, roasting, pan-frying, or broiling 

  • Cutting into the meat to check doneness lets juice escape. Use the touch method. Touch the meat. If it feels soft and leaves an imprint, it is rare. If it is soft but slightly resilient, it is medium-rare. When it feels firm, it is overdone 

  • Filets are a thick steak, so grill the sides as well as the top and bottom

Excerpt and photo courtesy of

September 24th, 2009

Steak Stories: Julie and Julia? Meet Dena and . . .


. . . well, Dena.

It doesn’t have quite the same ring to it, but it’s reality.

I saw the movie Julie and Julia and I found myself really, really hungry the whole way through it. The cooking and the recipes and the talking about food nearly put me over the edge.

My tub o’ popcorn just wasn’t doing it.

So I decided I’m going to be more adventurous and work my way through a rockin’ cookbook I have — Julie and Julia-style.


That’s the cookbook. Inside are gems like Steak Teriyaki, “Poor Man” Steak, Fuzzy Navel Steak, Sunday Night Steak, plus pork, seafood and chicken recipes, too. And sides. Lots of sides.

I HAVE to experiment with these, if not just for the names.

Now, I’m a real person with kids, a husband and a job and stuff.  So . . . I don’t see myself working my way through the cookbook every night for a year like Julie did.

God bless her. I don’t have the stamina.

BUT, I’ll be cooking a bunch of these and I’ll share my photos and thoughts with you. Hint: the “Fuzzy Navel” one involves orange juice.


Have YOU ever done what Julie in the movie did? How did you survive it? And are you better for it?

Let me know — and happy cooking!

September 10th, 2009

Delectable Ribs



These pork ribs are welcome on my table any day.

They’re St. Louis-style ribs which means they’re pork and they aren’t slathered with BBQ sauce – yet. We took care of that ourselves after we cooked them.

They came to us (we had them delivered) cryo-vac sealed and packed in dry ice. I put them in the refrigerator to thaw overnight and then cooked them the next day. I took them out of the packaging, wrapped them up in foil and placed them in the oven on about 335 degrees F for a little over an hour.

They were already marinated in a mix of spices and the smell of those ribs in the oven was almost too much! My husband and I kept peeking our heads in there to get a bigger whiff.

These puppies were divine. Tender, flavorful and so, so easy.

This was as easy as making a frozen pizza. But I got much bigger props than I do for my $1.89 pepperoni special.

I got these ribs from my fave — KC Steaks. The quality is always unbeatable and they do all the hard work for me.

Seriously, that’s the kind of partner I need in my life.

August 7th, 2009

Amazing Steak in No Time


Sometimes I’m feeling saucy and I want to experiment with flavors and sauces and techniques. I want to try a new recipe or perfect an old one.

Other times, I just want a great steak, but I don’t want to spend a whole lotta time on it.

For those times, I like a preseasoned steak. You know, where someone has done all the heavy lifting for me.

I just put it over a flame and suddenly I’m a brilliant chef!


This baby is an already seasoned garlic and herb ribeye. I can totally see the flavor spilling out on top of it.

Okay, I’m hungry.

I’m thinking this weekend might be a preseasoned weekend. How about you???

Photo courtesy of

July 23rd, 2009

Cuts of Steak



I LOVE trying new cuts of steak because it gets me out of my comfort zone. I tend to gravitate toward my old standby favorite, the ribeye.

But, sometimes, I won’t try something because I don’t exactly know what I’m trying.

That’s why I like this handy-dandy little guide to all the different cuts of steak. It tells you just what you’re eating . . . and why.

Like ’em extremely tender? You need a filet mignon.

Want a firm, lean cut? Try a top sirloin.

You get the picture.

And speaking of pictures . . . that one at the top? It’s a Porterhouse.

Nice, huh? It’s got the best of both worlds, baby — strip and filet.

Click on the guide above and you can be edumacated too!

Photo courtesy of the Kansas City Steak Company.

July 13th, 2009

Easy Sweep”steaks”


Thought I’d share a little sweepstakes I came across with you since if you’re reading this YOU probably love steaks and grilling as much as I do.

It’s the “So Close So Easy Sweepstakes” sponsored by Fox Sports Radio, Blue Rhino (you know, the propane people) and the Kansas City Steak Company.

Basically, you send them your contact info for a chance to win this awesome stuff:

  • Gas grill
  • Blue Rhino propane
  • $500 Kansas City Steaks gift certificate
  • Prize package from Fox Sports Radio

You can go here for all the particulars on how to enter. You don’t have to buy anything, but send in your entry by July 19th or you’re out of luck!!

If YOU win (and that means I don’t) you HAVE to let me know so you can gloat and I can secretly pierce little kabobs into your skull in my mind congratulate you.

May the best enter-er win!!!

March 19th, 2009

The Steak Escape


Oh New York, you little minx you.

You lure me in with your amazing food, your Broadway shows, your action-packed lifestyle.

Then you hit me over the head with your walking — THE. CONSTANT. WALKING. — your curiously angry cab drivers, your incredibly massive crowds and your sky-high prices.

But, oh, I love you so.

I can’t help it.

The hubby and I are still reminiscing about our time in the big city. And if I concentrate really hard I can still taste the decadent food we were fortunate enough to sample.

First, I told you we’d be going to BLT Steak on the advice of reader Joe who sang its praises.

Well Joe was so, so right.

Check out the amazing strip steak that was presented to us . . .


I love the iron skillet each steak is served in. It keeps the meal really warm. Plus, it’s really cute.

We devoured our steaks in no time flat and the ambiance was lovely. Now, the bill was high and this is what always keeps me coming back to my own steaks at home.

I KNOW I can make just as good a meal at home. And I think I’ve discovered one of the most overlooked secrets to a great, juicy steak that ALL the good steakhouses know.

Steak butter.

Yes.  Steak butter.

You knew it was on there. Just look at that photo. It’s prominently placed right there on top.

They’re not trying to trick us by melting it first and calling it a “secret seasoning.” It’s just steak butter.

It flavors it and keeps the beef moist.


So, my next steak dinner at home will include these:


I will be buying flavored steak butters to try at home.

It’s pure genius.

And I’m getting them here. It’s the only place I know that carries them. I’m sure there are others.

So thank you, New York. Thank you for your stomach-churning cab rides, your overpriced sodas, your incredible pizza pies and your non-stop energy.

But mostly, thanks for your inspiration and the steak butter idea. You’re the best.

I’ll be back.

Steak butter photo courtesy of Kansas City Steak Company.


Subscribe in a reader
(or) Subscribe via Email

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 »

Steak Widget