December 3rd, 2014

Holiday Gift Guide – Gifts for Him

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TBone_2012_lrg

It’s pretty stereotypical that men love steaks.

Why?

Because it’s true!

That’s why a gift of tasty T-bone steaks or Porterhouse steaks say “I love you” like nothing else.

Has he ever tried a bone-in ribeye? Send him some!

This holiday, give him what he craves – steaks he can sink his teeth into.

This is one present he would NEVER return. And if you’re lucky, he might share!

Happy shopping!

Photo courtesy of KansasCitySteaks.com.


November 14th, 2014

T-Bone: I’ll Drink To That!

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Tbone_2_Fall2014_lrg

When I’m enjoying a very, hearty, beef cut like a T-bone or a Porterhouse a great wine is a must!

A smooth red blend will do the trick nicely!

I always need help choosing the right wine for my cut of beef so I reference this list of pairing suggestions.

It gives me choices but helps guide me along the way.

Plus, it’s just fun!

My favorite thing is to try them all at different sittings to come up with a winner.

And when I find the right wine, my big, beautiful steak tastes THAT much better!

Photo courtesy of KansasCitySteaks.com.


April 16th, 2013

Steak – So Many Choices, So Little Time

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You’ve seen this handy dandy grilling chart, right? It makes it simple to figure out how long to cook your steak depending on the cut and how well done you like it.

But how do you decide which cut you want?

That’s the hard – and fun – part.

Check out this little steak decoder. It takes the guesswork out of choosing the right cuts for you – complete with pros and cons!

Like a little tender filet AND strip? The T-bone is for you.

Want full body flavor? Ribeye‘s your cut.

It goes on and on. It’s like a steak-flavored dream.

Check it out and let it guide you to your ultimate cut.

Happy eating!

Chart courtesy of KansasCitySteaks.com.

 


March 2nd, 2012

Knitted Steak

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Like to knit?

Here’s something your grandma probably never attempted. You could try knitting a tasty, tasty steak. This one here looks like a T-bone perhaps. Note the “T” in the center.

Very creative.

It’s always fun when you can combine two loves at the same time:  Steak and knit artistry in this case.

Steak lovers never cease to amaze me with the incredible ways they come up with to showcase their love of beef.

Inspiring.

Have a happy weekend everybody!

Photo courtesy of CMYBacon.com.


January 6th, 2012

Beefy 12 Month Plan

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I’m thinking this might be for me. It might take all the guesswork out of meal planning and ensure that I have something tasty on hand at all times.

It’s a 12 Month Plan with pretty awesome choices like Beef Wellington, T-bones, Prime Rib Roast, Bacon Wrapped Filet Mignon…

But…I am going to send them to myself. It’s a gift to myself that will keep on giving.

Seems like a smart way to make sure I’m ready to go with some amazing menu items. I’m all about making life easier for myself this year and this seems like a great option.

Pre-planning. What a concept! I wish I had fully embraced it before. I might have saved myself a whole lot of heartache – and scrambling. Check it out here if you want to try it, too.

Here’s to a less-harried 2012!!!

Photo courtesy of KansasCitySteaks.com.


December 1st, 2011

Steak Ink

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Source: flickr.com via Sammie on Pinterest

Whether you’re into tattoos or not – THIS is pretty cool.

Maybe it’s because it’s steak.

Or maybe it’s because it’s a brave statement about a person’s love for steak. . . they love it so much they want the world to know!

Now THAT I can relate to.

What do you think of this steak art?

By the way, I found this on Pinterest.  If you haven’t visited that site, you MUST. There’s something for everyone!


October 5th, 2011

Birthday Steak

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Yesterday was my birthday. Which one is not important. Okay, it was kinda big.

Anyway, this is what magically appeared at dinnertime . . .

It was like a dream. A gorgeous T-bone always lifts the spirits! Happy birthday to me!

Just thought I’d share a little eye candy with you. The great thing is – you can get one too!


February 10th, 2011

Celebrating With Steak? You’re Not Alone

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So, according to a recent survey done by the Cattlemen’s Beef Promotion and Research Board, 62% of us want BEEF! for Valentine’s Day.

Self-serving? Maybe. But most definitely true.

Here’s more of what that survey found:

When you’re cooking up romance for your Valentine’s Day dinner, the numbers indicate you should pony up for the tiny but tender filet mignon. The Cattlemen’s survey says 53 percent of Americans associate this cut with candelight dinners, and 50 percent with saying “I love you” over a meal.

Still suffering a little bit from that big holiday spend? The less expensive ribeye got 35 percent of the vote, with a tasty T-bone grabbing 32 percent of American tastebuds for a romantic Valentine’s Day dinner. And you can always cook it at home to save some cash, and up the romance.

Seriously, go here if you haven’t already and order some steaks. Apparently, your sweetie is expecting it.

And you don’t want to disappoint.

Excerpt and photo courtesy of News.Holidash.com.


January 21st, 2011

Are You a Cold Steak Fan?

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There is a debate raging out there over whether steak is just as good (or better) straight out of the fridge.

Which side do you fall on?

Now, usually these are leftovers we’re talking about — last night’s grilled filet mignon, strip steak cut up and served as a steak salad, London Broil no longer hot out of the oven.

Are you the “get it while it’s hot” kind or do you prefer the sealed in taste of a refrigerated masterpiece?

Read the debate here and let me know where you stand. Do you LOVE cold steak or is it best hot off the grill (after at least 5 minutes resting, of course)?

Tell me your thoughts!

Photo courtesy of CharlesPhoenix.com.


October 20th, 2010

Honey, I Feel Like a Steak

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Ever have one of those conversations that goes something like this????

YOU:  “I really want a steak and baked potato.”

SPOUSE:  “Cool. How ya gonna make that happen?”

YOU:  “Uh. I haven’t gotten that far.”

SPOUSE:  “Let me know what you come up with.”

Yeah. Those are the days when you hope you have a supply of steaks on hand in the freezer because those urges can be a real bear.

Some folks I know did.

And those T-bones you see are proof.

Buy steaks in bulk; save a marriage. Good stuff.


October 13th, 2010

Pan Searing Steaks

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You know how to grill. You know how to broil. But are you an expert on pan searing a delicious, exquisite steak?

Here are a few tips on this yummy cooking method from the Kansas City Steak Company. Don’t forget that there are slightly different methods for different cuts. Did ya know that?

Me neither.

Check out the article here and let me know how it goes for you!

Photo courtesy of KansasCitySteaks.com.


September 24th, 2010

T-Bone Steak Sings…

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I leave you on this gorgeous Friday with this…

It’s Boom Jay and T-Bone Steak singing everyone’s favorite – “It’s Crazy.”

And you thought T-Bones were just for eating.

I’m pretty sure whenever they show T-Bone in this video, there’s a glowing grill graphic behind his head. That’s some classic stuff there.

One word of warning:  If you watch this, you will be singing it for the rest of the day.

But go ahead and do it anyway. You might pick up some great moves to use in ‘da club this weekend. Or ‘da living room. Whichever. Point is, PEOPLE WILL BE IMPRESSED.

Have a fabulous, steaky weekend!


August 20th, 2010

Cuts of Beef Simplified

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This just simply rocks.

If you’ve ever been baffled by what cut is what, this guide is for you.

Our friends at the National Cattlemen’s Beef Association and Cattlemen’s Beef Board put this together to make life easier for us. Wasn’t that nice?

Keep it bookmarked so you can refer to it again and again.

Have a great weekend, everybody!

Guide courtesy of BBQGuide.com.


June 28th, 2010

8 of the Most Expensive Cuts of Beef You Never Knew You HAD to Have!

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8 of the Most Expensive Cuts of Beef You Never Knew You HAD to Have!

You love steak, and even in a recession you want the best that money can buy.  But how much money are you really willing to drop to buy the “perfect” steak?

Let’s say you have an unlimited budget…what would be the best steak that your money could buy?  Here’s a list of the 8 most expensive types of beef.  The prices listed below are based on USDA Prime quality beef, but prices will vary according to your geographic location, the portion size, and grade of beef selected.

Not all beef is created equal.  If you want to eat the best steak of your life, it’s gonna cost you…and it’ll be worth every penny.

The Best of the Best

1)    Kobe Beef

This beef comes only from Kobe, Japan; therefore, costs more the further you travel from Japan.  What makes it so special?  Well, it comes from Wagyu cows that have been massaged with sake-fed grain fodder and given one beer a day.  This makes the beef tender, flavorful and wonderfully marbled.  You can find this in most of the top, high-end steakhouses in the U.S. like Japonais in Chicago.

At the Renga-tei Restaurant in Kobe, a cut of Wagyu, wrapped in rice paper and seared on an iron grill, then served with salmon and salad is $206.  Chef Varley’s “Triple Seared” Japanese Kobe in Las Vegas costs $33 an ounce.  So, an eight-ounce serving is $264.

www.jenius.com.au

2)    American Wagyu

This type of beef comes from Wagyu cows imported from Japan but raised here in the U.S.  They are rare (there aren’t very many of them) so they are expensive.  They, too, are tender and very flavorful.  You can find this type of beef at BLT Steak in New York City.  There, an American Wagyu 12-oz. ribeye runs $92.

3)    Tenderloin

Typically, the most expensive cuts of beef are taken from the most tender parts of the cow.  These are the parts that don’t get “overworked” in the animal’s lifetime.  Therefore, they’re tender.  Tenderloin is an amazing example of this.  Try The Tenderloin Room in St. Louis.

The “Pepperloin a la Tenderloin” dish at the Tenderloin Room (which consists of slices of specially seasoned, marinated tenderloin) costs $38.

4)    Filet Mignon

Now, this is exquisite.  Filet mignon is taken from the small end of the tenderloin (called the short loin) and is known as the “king of steaks.”  It can often be cut with a fork, it’s so tender.  My mouth is watering just thinking about it.  You can find delectable filet mignon at most any upscale steakhouse, but I prefer an at-home version delivered by the Kansas City Steak Company.  They’re widely known for their corn-fed beef – especially the filet mignon.

A 12-oz. filet at BLT Steak in NYC is $42.  Six 6-oz. filets from Kansas City Steak Company run $64.95.  Definitely a better buy.

www.kansascitysteaks.com

5)    Kansas City Strip

Strip steaks, taken from the short loin, are particularly tender, but not as tender as the tenderloin.  They can, however, but cut into thicker portions which is appealing to lovers of more rare beef.

Sometimes called New York Strip or Delmonico, you can find strip steaks just about everywhere!

www.ruthschris.com

6)    Porterhouse

Ahhh, the Porterhouse!  Part tenderloin and part strip steak, this hefty favorite divides the two with a bone that helps provide amazing flavor.  The Porterhouse has a larger side of tenderloin than the strip.  A T-bone is just the opposite.  Peter Luger Steak House in Brooklyn, NY, is famous for its 2-person Porterhouse.  Newsday describes it as “Fibrous, mineral-sweet beef, crusty and tender.”  Yum!

A single Porterhouse at the Tenderloin Room in St. Louis runs $39.

www.peterluger.com

7)    T-Bone

The yin to the Porterhouse’s yang, the T-bone is a more conventional favorite, yet still pricey in upscale restaurants.  The fact that this type of steak comes from the short loin section of the cow (and, thus, the most tender) makes it expensive.  Find a great T-bone at Ruth’s Chris Steak Houses across the country.  A good bet.

8)    Bone-in Ribeye (Cote de Boeuf)

It’s the bone that gives this cut its flavor.  Leave the bone in and you leave the rich flavor intact.  The ribeye comes from the rib section of the cow, which gives it its hearty flavor.  Bob’s Steak and Chop House in Dallas, TX, has a bone-in beauty to die for!

www.tenderloinroom.com


January 22nd, 2010

Slap Your Granny Steak

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Okay, I hate the name. Slapping anyone’s granny sounds like a horrible idea to me. But that’s what it’s called so we’ll go with that.

This steak is apparently “so good you’ll wanna slap your granny.” You marinate your steaks in a yummy Worcestershire/soy concoction inside a bag until it’s good and infused with flavor. Then you grill them.

Hold onto your Hoverround chair, cuz this stuff is good!

Don’t those look brimming with flavor???

Here’s the skinny on this recipe from “Stay At Home Dad” over at Hubpages.com.  Enjoy! (And please, don’t really slap your granny. She’s a nice lady.)

Slap Your Grandma Good!

I am not an advocate of violence and I have never actually slapped my grandmother, but this steak recipe is so good I wanted to make sure the title would get your attention.

This recipe is a variation of the one my mom taught me. I have spent years perfecting it and my wife loves it. I have designated it my ‘go to recipe’ when I have done something to upset her. It is quick and easy and guaranteed to produce the best steak you’ve ever had!

Prep time: 5 minutes

Marinate time: 1-3 hours (depending on the cut of beef)

Cook time: 10-15 minutes (depending on the cut of beef and thickness)

The Marinade

1/2 cup Worcestershire sauce (I think Lea & Perrin’s is best)

1/3 cup soy sauce ( I use Kikkoman’s)

1/2 cup A-1 steak sauce

3 Tbls. McCormick Grill Mates Montreal Steak seasoning

*A little fresh minced garlic is optional- but also very good!

I should say that I NEVER measure anything when I put this together. The measurements here are merely suggestions. My only advice is to go a little lighter on the soy than the Worcestershire. I use the soy to take a little of the ‘sweetness’ out of the Worcestershire.

Marinating in the Bag

The Steak

If you don’t have a favorite steak, I highly recommend the Ribeye. It isn’t the most expensive cut, but you cannot beat the flavor. This recipe is for two ribeye steaks- adjust accordingly if you are cooking more.

How to put it all Together

In a large zip lock bag combine all the ingredients and slosh around a bit to mix thoroughly. Add the steaks and zip the bag closed. Slosh around a bit more and be sure to coat each steak completely and refrigerate. For ribeyes, it is best not to marinate for more than two hours. I have marinated for 30 minutes if I am in a hurry, but a 1-2 hours is best.

You may need to experiment a little with the marinade times on other steaks. The following times are what I use when I splurge for more expensive cuts:

1-3 hours are best for strips

1-2 hours for Porterhouse and T-bones

30 minutes or less for Filets

I normally turn the bag over 2 or 3 times while they marinate, but it isn’t necessary. About 20 minutes before you put them on the grill, remove the steaks from the refrigerator and allow them to warm to room temperature.

Time to Light the Grill

I use a Weber charcoal grill when I cook steaks. After you light the grill and allow the coals to begin to ash on each corner, push all the coals to the outside edge of the grill. I have found the best results when I cook the steaks over the center of the grill, not directly above the coals. I have heard this referred to as ‘indirect’ cooking. If you use a gas grill, preheat on highest setting, then reduce to low heat. You may need to adjust your cook times on a gas grill.

*I never cook steaks without baked potatoes. I recommend using large russets and I have a great way to prepare them while the steaks are cooking. I’ll let you in on my secret at the bottom of this post…

Grill set up

Cooking Tips and Times

After many years of trial and error, I broke down and bought a meat thermometer. It was the best $10 I ever spent.

For best flavor, do not remove any fat prior to cooking. Place steaks in the middle of the grill. We prefer our ribeyes cooked medium rare. For steaks cut ¾ inches thick, do not cook more than 5 minutes per side. I try to only turn my steaks once during cooking. ALWAYS use tongs to handle steaks. To insure juiciness, never pierce the steaks while cooking. Keep the lid on the grill as much as possible. After approximately 8 minutes, I use a meat thermometer to check the temperature. Steaks will heat up to an additional 10 degrees after you remove them from the grill, so for medium rare remove the meat from the grill when the temperature at the thickest section reaches 135F. If you do not have a meat thermometer, DO NOT cook more than 10 minutes. You can always put them back on if they are not cooked enough.

On the grill

Suggested Temperatures for Doneness

145F for medium rare

160F for medium

170F for well done

Serve with your favorite sides and enjoy!

Baked Potato Secret

For two large baked potatoes:

Pierce each potato through with a knife in 2-3 places

Microwave two potatoes for 5 minutes on each side (10 minutes total)

Wrap with aluminum foil and place directly on the coals about 10 minutes before the steaks go on

Turn the potatoes once about the same time you turn the steaks

There is no set amount of time to leave the potatoes on the coals, but a minimum of 20 minutes is what I recommend. Top with your favorite toppings and enjoy!

Recipe and photo courtesy of Hubpages.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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