September 11th, 2014

End of Summer Grilling Tips

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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 8th, 2014

Sunday Dinner Ideas

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When I think of Sunday dinner, images (and aromas) of slow-cooked homestyle meals come to mind.

Roast, meatloaf. Meals that say “home” to me.

What will you be cooking this Sunday?

Sometimes I WANT a meal that takes time to prepare, but I simply don’t have the time. Or I just want to spend Sunday with my family instead of in the kitchen. On those days, these Heat & Serve Gourmet meals are ideal. Everything from Beef Wellington and twice-baked potatoes to brisket to Chicken Cordon Bleu, lobster tails and salmon.

Literally, you just put them in the oven and serve them. Even I can do that.

Want to spend some time preparing a home-cooked meal from scratch this Sunday? There’s a plethora of great recipes over here to try. May I suggest a gorgeous Chateaubriand?

Enjoy your Sunday dinner this weekend – however you plan to spend it!

Photo courtesy of KansasCitySteaks.com.


July 25th, 2014

Celebrate National Culinarians Day!

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Today is a day when we celebrate all chefs and cooks – National Culinarians Day!

So why not celebrate the home chef in you?

To me, one of the fanciest, most delicious dishes you can make at home is a beautiful Chateaubriand or beef tenderloin roast.

I mean, just look at that beauty!!! It’s tender and juicy and so, so, flavorful. I just love its delicate perfection.

Follow this Chateaubriand recipe for excellent results and impress your friends and family for National Culinarians Day!

Slow Herb Roasted Chateaubriand with Red Wine Sauce

Ingredients:
32oz Beef Tenderloin
salt and pepper to taste
20 sprigs fresh thyme
2 sprigs fresh rosemary
Sauce:
5-8 tbsp butter, unsalted, cold
5 shallots, thinly sliced
2 cups red wine, full bodied
2 tbsp red or white wine vinegar
3 sprigs thyme
4 cups beef stock
Directions: 1. Season the chateaubriand generously with salt and pepper and let rest at room temperature for about 10 minutes. While it is resting preheat a 10 inch cast iron skillet over high heat until it is searingly hot, and preheat your oven to 225 degrees
2. Quickly sear all sides of the beef and then remove from the pan.
3. Truss the beef, and then stick all of the sprigs of thyme and rosemary under the trussing. Place in a roasting pan and roast in the oven for about 45 minutes or until internal temperature is 127 degrees. Remove from oven and cover with foil.
4. For the sauce, while the roast is cooking, melt 2 T butter in a sauté pan then sauté the shallots in there until translucent.
5. Add red wine and bring to a simmer and reduce until it is a syrupy consistency, about 10 minutes.
6. Add beef stock and thyme and then simmer until it is reduced to about 1 cup of liquid.
Servings: 4-6
Source: Chef Graham

 

Photo and recipe courtesy of KansasCitySteaks.com.


June 11th, 2014

Mmmmm…USDA Prime Beef!

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The marbling!

The flavor!

The tenderness!

Oh, the magic of USDA Prime beef

What is it?

Only the top 1-2% of all beef can be labeled USDA Prime and you can taste the difference. It’s a designation reserved for only the best beef.

USDA Prime is known for its marbling – you know those little lines of fat delicately running through a great piece of meat? That’s marbling. And it makes beef tender and flavorful. Not fatty. There’s a difference.

Simply put, these steaks and meats are cut above. You can buy USDA Prime steaks of all cuts and in roast form (like the exquisite Chateaubriand).

They are more expensive, but that’s because only 1-2% of beef out there qualifies. Supply and demand, right?

In my opinion, Prime beef is worth it. After all, you want your dining experience to be the best it can be! Try it and see!

Photo courtesy of KansasCitySteaks.com.


March 5th, 2014

Prime Rib, You Temptress!

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Prime Rib is so divine, in my house, it’s usually reserved for very special occasions – Christmas, a special dinner party, Thanksgiving, New Year’s Eve … you get the picture.

I can’t ever remember a time when I decided to cook one on a regular old Tuesday night.

But why?

We love it so much, ANY day could be a special occasion. Its flavor and aroma is so, so tempting. I don’t know why we wait so long in between indulgences.

I can see it now. My husband walks in and smells the Prime Rib Roast cooking and he immediately is perplexed and suspicious.

“Is there something you need to tell me?” he’ll ask.

But it doesn’t have to be this way. Let’s get out of our routine-ified ruts. Let’s branch out a little!

Next Tuesday or Wednesday or Thursday why not cook a Prime Rib Roast just because?

If anything, those days need a little pick-me-up. I know mine do.

Need a little help in the preparation department? Here’s a great page of Prime Rib cooking instructions.

Enjoy your life! And sweeten the deal for the people you love. Give ‘em Prime Rib!

Photo courtesy of KansasCitySteaks.com.


February 28th, 2014

Steak Enthusiast’s Guide to the Weekend

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It’s the weekend!

Time for some great food and relaxing moments. Here’s my guide for making your weekend great — with food, of course!

Saturday Morning

Start off with some steak and eggs. A tried and true steak lover‘s breakfast. You’ll need your energy for the weekend! Might I suggest a Top Sirloin?

Saturday Afternoon

Lunch consists of tender, flavorful steak fajitas (see above). This is a meal meant to be shared so invite some neighbors and get grilling!

Saturday Night

Dinner is filet mignon and twice baked potatoes. It’s Saturday night – that’s Steak Night!

Sunday Brunch

Breakfast tacos with ground beef and sausage get the day started off in the right direction. A brunch with Mimosas and a variety of taco fixings just makes sense.

Sunday Dinner

This is the time to slow down and make family memories. A beautiful beef roast is in order. Perhaps a Chateaubriand, a Prime Rib Roast or even a Brisket. Take your time and savor this one — but leave some leftovers for Monday’s lunch at the office! :)

Now that you’ve got your menu it’s time to get planning the perfect steak enthusiast’s weekend. I know I’m ready!

Photo courtesy of KansasCitySteaks.com.


December 27th, 2013

Gorgeous Prime Rib for the New Year

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We’re all gearing up to ring in 2014 in style. So why not serve a meal that screams, “Special occasion!!!!!”

That would be prime rib. Oh, beautiful, delicious, prime rib.

We make statements with our food. We may not realize it but we do. Cheeseburgers say, “Hey, I’m being casual. Shoes are optional.” But prime rib? That says, “This is important to me and we must celebrate!”

Chef Michael Symon has some excellent advice for making YOUR prime rib the best it can be. See his prime rib tips here.

This one takes time, folks. So if you’re in a hurry the cheeseburgers might be a better option. But if you have the time to do it properly, salt overnight, let it sit after it’s done in the oven – THIS will be a masterpiece.

What better way to usher in the new year???

Photo courtesy of Chef Michael Symon via TastingTable.com.


December 24th, 2013

Christmas Eve Shopping!

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Tomorrow’s Christmas!!!

Is all your shopping done?

If not, these are my favorite go-to gifts – E-gift certificates!

Just print them out, put them under the tree and voila! Everyone’s happy!

They get to pick their favorite steak gifts and you look like a superstar. Win-WIN!

A few clicks and your friends and family can pick their favorite steaks, roasts, sides, desserts – even entire meals!

Merry Christmas and to all a good night!

Photo courtesy of KansasCitySteaks.com.


December 20th, 2013

Holiday Time Means Feedin’ Time!

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The guests are coming! The guests are coming!

Overnight guests = lotsa cooking.

And it’s not just the holiday meal we have to prepare for, it’s multiple breakfasts, lunches, dinners, snacks, appetizers, desserts – it’s non-stop eating!

I KNOW it’s not just my family.

So I like to try to be kind to myself and get a game plan ahead of time.

My go-to dinners? Burgers (always easy and always a hit) and Bake & Serve meals like the Roast Chicken with Apple and Tart Cherry you see above.

So tasty – and you just pop them in the oven! Voila! Gourmet!

Check out other tasty Bake & Serve ideas here like Beef Wellington and Chicken Cordon Bleu.

And have a merrier holiday without all the stress!

Photo courtesy of KansasCitySteaks.com.


December 17th, 2013

Holiday Tips: Don’t Start a Beef While The Beef is Cooking

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It’s time to be festive, right?

So why spend time this holiday season squabbling with cousin Mabel over that $11 she still owes you from 1974?

While that luscious roast is in the oven, here are my top 10 things to do to pass the time with the fam INSTEAD of arguing:

1. Drink wine.

2. Talk about how big the kids are getting.

3. Brag about the 92 Billy got in Home Ec (I believe they call it “Skills For Living” now. :))

4. Drink more wine.

5. Discuss the menu so anticipation can build.

6. Avoid the topic of politics at all costs.

7. Lay out your plans to make 2014 “YOUR YEAR.”

8. Drink some more.

9. Brag about your kids again (no one will remember – see #1, 4 & 8).

10. Be sure to tell your loved ones how happy you are that you are together!

Photo courtesy of KansasCitySteaks.com.


November 6th, 2013

Fall Beef Side Idea: Corn & Squash Casserole

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It’s the time of year when we can take advantage of the amazing fall harvest foods like squash that are in abundance right now.

This recipe is a fantastic side for any kind of beef dish — roast, beef tips, even steak!

Made with delicious corn, squash, cheddar cheese and other goodies, this is one you’ll get requests for again and again!

It may even be your new Thanksgiving go-to side. Click to see the corn and squash casserole recipe here and make it this fall!

Photo courtesy of CDKitchen.com.


October 15th, 2013

Beefy Fall Recipes

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Oh, autumn, how I love thee!

This time of year makes me want to break out all the yummy fall recipes that make us feel warm and cozy inside.

And this autumn recipe is a wonderful way to spend a chilly fall evening — Baked Stuffed Squash with Beef, Black Beans and Chili Seasonings.

Anything baked at this time of year is absolutely perfect to me. And baked beef? Perfecto!!!

This one comes to us from SouthernFood.About.com’s “Top 15 Fall Recipes” collection. Click here to peruse it and find other yummy fall fare like pork loin, sweet and tart pot roast and beef stew with red wine.

Try them all and you’ll be covered this fall!

Photo courtesy of Diana Rattray via About.com.


December 25th, 2012

Merry Christmas Roast!

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Or is it . . . Merry Christmas, Roast!

Either way, you can be sure to find something your heart desires in Saveur.com‘s photo gallery of “34 impressive, satisfying roasts.”

My favorite is the Rosemary-Rubbed Beef Tenderloin above. Subtle, tender, juicy. Perfect.

But you can find your favorite among the delectable items like Roast Beef with Yorkshire Pudding and Prime Rib.

Mmmmmm!

It’s fun to just click through the gorgeous photos and drool.

Have a very merry, Christmas, everyone!

Photo courtesy of Todd Coleman via Saveur.com


December 12th, 2012

Meaty 12-12-12!

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Okay, it’s 12-12-12 and you know how we celebrate everything in my house, right?

Steak!

But, let’s come up with some creative ways to do this every-100-years thing right! Invite some people over, then try these festive ideas:

1. Serve 12 different cuts of steak – come on, you can do it!

2. Combine 12 cool spices and create an awesome rub for your roast.

3. Easy. Just invite 12 friends to eat steak. Boom.

4. Everyone gets a 12-ounce ribeye.

5. Serve whatever steak you want, but then go around the table and collectively come up with 12 things you’re thankful for.

6. Ask a 12-year-old to recite the “12 Days of Christmas” while you eat your steak.

And if you’re celebrating Hanukkah on this spectacular day, you’ve totally got this celebration thing under control.

Okay, now you come up with the next 6 to make 12 cool things to do on this awesome day. I need a 12-minute breather.

It’s amazing how something that had nothing to do with steak turns into a steak-related holiday in my mind.

Really, aren’t all special days steak-related in some way?

Happy 12-12-12, everyone!

Photo courtesy of KansasCitySteaks.com.


December 6th, 2012

Chef Tips: How To Cook a Prime Rib Roast

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As a beef lover, holiday time is a time to be treasured. So much good food — it’s a gift for the senses!

And in this simple how-to video the corporate chef at the Kansas City Steak Company shows us the best way to cook a gorgeous prime rib roast.

Just in time for guests at the holidays!

Watch how easy it is to make a beautiful beefy roast for your next get-together. Order yourself one of these amazing roasts and have it in time for the holidays this year.

Magnifique!


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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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