February 25th, 2015

It’s Chilly So Let’s Cook Some Chili!

Beef and Vegetable Soup

Did you know that February 26th is National Chili Day?

That excites me because I like warm, hearty food when it’s nippy outside. So this is one holiday I’ll definitely be celebrating!

Chili satisfies during the winter months like no steakburger or beef slider can. It just warms the soul.

BUT, there’s no reason we can’t make chili while paying homage to the Kansas City strip steak or even a beautiful roast. Just look at this delicious chili recipe and add your own twist!

Enjoy your own chili celebration on February 26th – and stay warm!


February 16th, 2015

Mardi Gras Recipe

Flank Steak

It’s almost Fat Tuesday! Mardi Gras is a time to celebrate and feast before Lent.

Food is such a big part of this fun time and we’ve gotta do it right!

When you think of traditional Mardi Gras fare there’s Chicken Andouille Gumbo, Shrimp Etouffee, Creole Fried Rice, Muffulettas and King Cake.

But what if, like me, you’re hankering for some beef this Mardi Gras? Well, lucky for us, there’s a recipe for that!

Check out this Mardi Gras steak recipe. You can create this using whichever steak cuts you love: Kobe beef, ribeyes – the choice is yours!

The Original New Orleans Bourbon Street and Mardi Gras Steak

Ingredients:
2 scallions, white and greens, thinly sliced
1/3 cup chopped red onions
2 tbsp. minced garlic
1 tbsp. grated, peeled fresh ginger
1 tsp. minced, seeded jalapeno pepper
1 tbsp. ground coriander seeds
1/4 tsp. each black and cayenne pepper
1 tsp. ground cinnamon
1/2 tsp. vanilla extract
1 tsp. each dried basil and kosher salt
1 packed tbsp. light brown sugar
1/2 cup fresh orange juice
1/2 cup white balsamic vinegar
1/4 cup each red wine, the soy sauce and bourbon into the spice mixture, vinegar, soy sauce, bourbon whiskey and olive oil
4 (8 oz.) Kansas City Strip Steaks

Directions: In a small bowl, combine the scallions, red onions, garlic, ginger and jalapeno pepper. In a large bowl combine the spices, basil, salt and sugar. Whisk the orange juice, both vinegars, soy sauce and bourbon into the spice mixture. Slowly drizzle the olive oil, whisking constantly. Add the scallion mixture and combine. Add the Kansas City Strip Steaks to the marinade and coat well. Marinate in the refrigerator overnight, turning once.

Bring to room temperature before grilling. Grill the steaks over hot coals 3-4 inches from the heat source for about 5 minutes per side for medium rare. Let rest for 10 minutes, before slicing against the grain into 1/4 inch thick slices. To serve, arrange the steaks on a large platter together with sliced tomato, onion, basil and fresh mozzarella salad.

The Salad:
2 large vine ripe tomatoes, sliced thick, 1 red onion, sliced thin, 2 cups of fresh basil leaves, 8 oz. sliced fresh mozzarella. Topped with extra virgin olive oil and sprinkled with white balsamic vinegar.

 

 


February 9th, 2015

Valentine’s Day Gifts for Him

Gift Boxed Steak Combo

Romantic gifts for men can be tricky.

But the simplest way to come up with a winner is to think, “What does he like?”

Sounds easy enough, right?

My hubby LOVES beef. A steak cooked on our backyard grill is probably the pinnacle for him.

So what are the top steak gifts men like for Valentine’s Day? Here are my suggestions:

  1. T-bone steaks. They’re hearty. And manly. And shaped like a heart!
  2. Porterhouse steaks. These babies are man-sized and so delicious.
  3. Kansas City strip steaks. You can’t go wrong with the meaty flavor of this cut. It’s my husband’s absolute favorite.

Try sending him a beautiful gift-boxed steak set. It’s sure to win his heart this Valentine’s Day.

And, if you’re lucky, he might even share with you!


January 14th, 2015

Paleo Recipes With Some Bite

Grass Fed Tri Tip Roast

A Paleo-style diet seems to be such an enjoyable way to a) lose weight and/or b) maintain a healthy body.

Grass fed beef is exactly what my body is screaming for. I’ve just GOT to eat something I love or I won’t stay the course. So choices like a grass fed Kansas City strip steak don’t feel like a restrictive diet to me.

‘Cause it’s not! I LOVE steaks!

A grass fed filet mignon also fits the bill. And it FEELS so decadent. But it’s not. It’s Paleo. And it’s delicious.

Have you tried eating the Paleo way? For a beef lover like me, it’s exactly what the doctor ordered! Check out these Paleo options and explore for yourself!


January 2nd, 2015

15 Ways to Beef Up Your 2015

By

BeefMedallions_2013_lrg

We beef lovers have so many choices when it comes to main courses. And it’s so fun to be able to explore all those options.

This is my list of 15 ways you can BEEF up the new year in style:

  1. Applewood Bacon Wrapped Filet Mignon
  2. Tenderloin Medallions
  3. Chateaubriand
  4. Flat Iron Rubbed Steak
  5. Steakburgers!
  6. Peppercorn and Sea Salt Kansas City Strips
  7. Flank Steak in Sweet BBQ Sauce
  8. Beef Brisket
  9. Caramelized Onion and Gorgonzola Sliders
  10. All Beef Hot Dogs
  11. Wagyu Kobe Beef
  12. Garlic and Herb Prime Rib Roast
  13. BBQ Beef Burnt Ends
  14. Porterhouse Steak
  15. USDA Prime Bone-In Ribeye Steak

So many choices … and only a year to get through them.

Now go get some beef and start working on this list. This’ll be fun!

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.


June 5th, 2013

Steak: It’s Got Father’s Day Written All Over It

By

I like to give my dad something manly every year for Father’s Day:  gorgeous, satisfying steak. (Clarification:  I don’t feel manly when I eat MY steak, but the kind my dad likes, well, is pretty manly.)

Nothing makes his eyes light up more than when he discovers he will soon be one with a steak. So why wouldn’t I want to give that to him on a day to honor Dad?

I’m going to cook mine a lovely, thick, Kansas City strip steak. It’s his fave.

But you could check out these Father’s Day gift options and give your Pops a gift-boxed steak combo, some USDA Prime beef or even a gift card to let him choose what strikes his fancy.

Either way, your dad will know you love him. ‘Cause where I come from, nothing says love like a great steak.

Happy gifting, everybody!

Photo courtesy of KansasCitySteaks.com


November 30th, 2012

Trio of Beef

By

Tasting menus are popular at fine restaurants. But why not try them at home?

This amazing thought had never occurred to me before. And I can’t wait to try this at my next dinner party.

The gorgeous photo above is the Tasting Trio of Beef from the Fairmount Scottsdale Princess in Arizona. It features a wood-grilled ribeye, flat iron American Wagyu and a NY strip — all paired with complementary sides. Who wouldn’t love this at a dinner party?

It’s mix and match beef! Genius!

Read all about this gorgeous steak dinner and then create your own version at home. Try your favorite cuts of beef and sides and totally impress your guests.

You heard it here, beef lovers!

Photo courtesy of : Dean Stevenson, Arizona Business Magazine November/December 2011


October 12th, 2012

Strip Cheese Steaks – Yes Please!

By

Oh, my! Cheese + strip steaks + bacon? A magical combination, to be sure.

There’s BACON under that there cheese! Mmmmm.

Check out the how-to video for these delectable strip steaks by the BBQ Pit Boys. And add your own touches as well!

This recipe combines Kansas City strip steaks, sharp cheddar cheese and delicious smoked bacon, plus lots of other flavorful additions.

Simply beautiful.

I love how the video’s narrator keeps saying, “Man!”

My sentiments exactly.

Enjoy!


August 10th, 2012

New Steak Cut? Vegas Strip Steak

By

In April, meat specialists unveiled a “new cut of beef steak” at the Protein Innovation Summit in Chicago.

It’s called the Vegas Strip steak.

So was this an overdue April Fool’s joke? Or the real deal?

Apparently it’s real. The new cut is said to be as tender as a New York (or Kansas City) Strip but requires no aging or marinating to achieve that tenderness.

The cut can be anywhere from 4-12 ounces and I, for one, will be testing it out as soon as it’s available to the general public (i.e. me).

Sounds intriguing, no?

Read more about this new development here and here and at its own website here.

Photo courtesy of VegasStripSteak.com.


May 17th, 2012

Kansas City Strip Steak Video

By

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!


March 20th, 2012

Spring Steak!

By

It’s the first day of spring! This day makes me so happy every year.

It signals warmer weather ahead and that makes me utterly giddy.

And in honor of the spring season, just last week, we took a spring break trip with the kids to the Bahamas. They were off school for a week.  We’ve never done such a thing before and we didn’t know what to expect.

We usually travel to such exotic locales as:  Oklahoma City, Houston and Pearl, Mississippi. Don’t get me wrong, we have mad love for all those places – but let’s just say they aren’t featured on the Travel Channel very often.

We had been saving up for quite a while and when the day finally came for us to leave on our big trip, we were anxious, excited and thrilled.

While there, my husband and I decided we couldn’t leave without sampling a Bahamian steak. It had to happen.

What you see above is a Bahamian Kansas City strip steak. Medium.

Exquisite.

THIS made the trip even more memorable. And it proved to us that a quality steak is a quality steak no matter where you go in the world.

It all starts with a great cut of beef. If you don’t have that, it’s over.

Thank goodness this was incredible. They know how to do steak right on the island!

What an amazing way to welcome spring!!!


March 1st, 2012

Steak At Home

By

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!


December 30th, 2011

Strip Steak to Ring in the New Year

By

Get ready to welcome 2012!

To me, the best way to celebrate ANYTHING is with a steak. In fact, that’s what I will be doing Saturday night.

In this great article by the great Wolfgang Puck he refers to the strip steak as “beef’s equivalent to the tuxedo, clean-lined and elegant.”

THAT, he says, is the way to ring in the new year.

And I couldn’t agree more.

Click here to read Puck’s descriptive tale of the beautiful strip and take special note of his recipe for roasted strip steak with port wine mustard sauce.

Any time you can get your hands on a Wolfgang Puck recipe, you know it’s going to be good!

Have a wonderful new year celebration and I’ll catch you again in 2012 — after you’ve enjoyed an AMAZING strip steak!

Excerpt courtesy of Wolfgang Puck via ArkansasOnline.com.

Photo courtesy of KansasCitySteaks.com.


December 16th, 2011

Stolen Steaks

By

America’s retailers have compiled a list of the country’s most shoplifted items. Want to know what was number one?

Filet mignon.

Writer John Kass questioned his friends on this topic and got this in response . . .

“Really?” asked a hard-boiled journalist who knows steak. “Filet mignon? Don’t these thieves have any taste buds? You’d think they’d steal something with flavor, like a nice Kansas City strip.”

(There they are together in the photo above. You decide. Which one is better?)

Kass then goes on to share his favorite steak sauce recipe just in case the thieves find those tender filets delicious, yet lacking in taste.

Click here to get that recipe and to read about some other steak-related mishaps from Kass’ childhood.

It’s a Steakapalooza of stories!

Have a great weekend – and if you’ve got a hankering for a steak, my advice is to BUY some!

Excerpt courtesy of John Kass via ChicagoTribune.com.

Photo courtesy of KansasCitySteaks.com.


Subscribe

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



Archives