Steak Enthusiast

Grilling this weekend? Try this KC Strip recipe with these special mashed potatoes. They’re extra-specially creamy and they melt in your mouth.

Grilled K.C. Strip with Blue Cheese Mashers
(Serves 4)

4 10 oz. K.C. Strip Steaks
Salt and Pepper

4 large Russet (Idaho) Potatoes
4 Tbsp. Cold Butter cut into pieces
1 to 1½ Cups Heavy Cream, boiling
2 oz. Blue Cheese
Salt and Pepper

Sometimes, when you have a beautiful steak like this, the best thing to do is nothing at all.  Salt and pepper both sides and grill to medium, about six minutes per side, rotating a quarter turn every three minutes to create the cross hatch grill marks.  Serve with mashed potatoes and enjoy.

Peel the potatoes and cut into thirds. Each piece should be roughly the same size and shape, to cook evenly.  Place in a pot with enough water to cover and add a Tbsp. of salt and bring to a boil.  When the potatoes are tender, drain and place on a sheet pan in a 350 degree oven for five minutes to remove any residual moisture. Start cooking the steaks at this point.  Rice the potatoes in a ricer or food mill (you can do this with a hand masher or in a mixer but the consistency is not as fine).  Add the butter and stir until the butter is melted, add the cream and blue cheese mix to combine. You may need to add a little more cream depending on the size of the potatoes.

Voila! A beautiful meal is born!

Let me know how you like it. 

Okay, folks. It’s time to play everyone’s favorite game — “What’s In My Freezer?”

That’s right. What’s in your freezer says a lot about you. And mine is probably as chaotic (yet organized) and eclectic (yet mundane) as my life.

So here we go . . .

We’ll start at the top. Note the sugar-free Blue Bell popsicles for the kids next to the Bacardi Daquiri mix.

Draw your own conclusion there.

Next, sugar, Kansas City Steaks box and Eggos. Why the heck is my sugar in the freezer?

I’m glad you asked. Someone once told me it keeps it fresh and free from creepy-crawlies. I don’t know about that. All I know is it’s always very cold.

The KC Steaks box contains a mixture of my last two orders: 2 sirloin steaks and some classic steakburgers.

The Eggos speak for themselves.

Then we have chicken nuggets, shrimp, a frozen pizza, burger buns, more chicken nuggets and some Vodka.

Those buns have been in there since 2005. I don’t know why they’re in there cuz I always buy fresh buns on the day I serve steakburgers. So I never break these open. (Note to self: Throw buns away.)

Next, we have coffee and the rest of my Vidalia onion steakburgers. Not many left, but I could make a meal of these and that other KC Steaks box.

What you don’t see are two more Starbucks coffee bags in the bottom door of the freezer.

My husband and I don’t even drink coffee. That’s for the in-laws.

The rest of the freezer includes mini-tacos and some more popsicles shaped like Spider-Man.

Hmmm, you may say. A small freezer for a family of four.

You are correct.

There’s another one in the garage. It’s full of more frozen pizzas and chicken breasts.

We’re a classy bunch.

Since we are now officially in grilling season (hallelujah!) I think it’s best to review some of the basics of grilling a great steak.

From choosing your cut of meat to making sure that yummy steak is actually cooked inside (hello, meat thermometer) this article  from fabulousfoods.com makes it all clear.

Catch up on your techniques with this article, then click here to begin your own fabulous, meaty adventure!

Here’s that article link again:

http://www.fabulousfoods.com/school/cstech/steaks.html