Steak Enthusiast

Six Special Items at Six Special Prices

Holiday shopping is in full swing and steak enthusiasts everywhere are hoping they’ll
receive something delicious from the Kansas City Steak Company!  Just in time to fulfill
their wishes, there’s six specially priced items you can order for them without leaving
your comfortable chair.

Save on these terrific Kansas City Steak favorites:

There’s two items priced at $49.95:
#5160 / 8 – 5 oz. Filets Mignon with Bacon
(everyone loves these tender filets)
    and
#7056 / 7 – 8 lb. Spiral Sliced Hickory Smoked Ham
(ideal for holiday parties and family get-togethers)

Two items priced at $59.95:
#5081 / 3 Slabs of Rubbed Baby-Back Ribs
(show them how Kansas City does barbecued ribs!)
    and
#2022 / 6 – 10 oz. Kansas City Strip Steaks
(for the grillmeisters in your life)

And two items priced at $89.95:
#4211 / 8 – 6 oz. Filets & 8 – 3 oz. Crabcakes
(send them a feast of surf ‘n turf)
     and
#9044 / 8 – 16 oz. T-Bone Steaks
(really big steaks with really big flavor)

Click on the item numbers above to go directly to the specials on the Kansas City
Steaks website.  Happy shopping!

Alternative to Grilling Steak: Broiling Method

Oven Broiled Steak

Both gas and electric ovens have broiler units or settings that can be used to broil steak.  If you’ve never used your broiler, read your oven manufacturers directions before you try the broiler method for cooking your steaks.

Be sure to use a broiler pan, not a cooking sheet or other cooking pan to broil your steak.  A broiler pan has a flat, perforated cooking surface that channel
the drippings away from the steak as it cooks, into the shallow pan that fits underneath.

Spray the cooking surface of the broiler pan with non-stick cooking spray.  Pour water in the bottom of the broiler pan to a depth of one-inch (this cuts down on smoke from oil splatters).  Fit together the broiler pan’s cooking surface to the bottom.

The following directions apply to steaks that are about 1-inch thick, and cooked to medium-rare doneness.

1. Position the top rack in your oven 3 to 4 inches from the broiler element.
2. Turn the broiler on and allow to heat fully.  (Again, follow your oven manufacturer’s directions, but typically, an electric oven’s door should be left ajar when broiling; a gas oven’s door should be shut).
3. Your steaks should be barely cool, and patted dry with a paper towel to remove excess moisture.
4. Apply a little oil to both sides of each steak and lay on the broiler pan.  Slide it carefully into the oven, under the broiling element.  The steaks will smoke a bit as they cook; watch them carefully so they don’t blacken!
5. When they appear dark brown and shiny (this takes about 8 – 10 minutes) slide out the rack and turn your steaks.
6. Slide the rack back into the oven and repeat the process, until you see the surface turn dark brown and shiny (again, about 8 – 10 minutes).
7. Remove from the oven, and allow steaks to rest about 10 minutes before serving.

Pan seared steak is easier than you might think.  You’ll need a heavy skillet, olive or other vegetable oil, tongs and, of course, your favorite steak. Be sure to turn on your kitchen ventillator to remove smoke and airborne oil that occurs while cooking.  The cooking times given are for steaks that are about 1? to 1-1/4? thick.

First, the skillet: Well-seasoned cast-iron is ideal, if you have one.  The next best choice is heavy aluminum (can be non-stick, but doesn’t have to be).  The two main things to remember is that searing a steak requires steady, even heat; the other is that the skillet should be large enough to avoid crowding your steaks.

Steaks should be barely cool or close to room temperature.  Pat them well with a paper towel to remove excess moisture.  Otherwise, the steaks will steam instead of sear.  Heat skillet over a medium-high heat until very hot, then add enough oil to cover the bottom of the pan to a depth of about one-quarter inch.  When the oil begins to smoke, use your tongs to place each steak in the skillet at least one-half inch apart.

Now, leave them alone!  The point is to allow the surface of the steak to brown evenly and thoroughly.  An easy way to see if they’re ready to flip is to try moving them a bit with your tongs.  If they don’t move fairly easily, then wait a little longer.  Gently shake the pan (away from you, then towards you) to move the oil around.  When the steaks move easily with your tongs, pick them up one at a time, shake the pan to redistribute the oil and then place them back in the skillet, uncooked side down.

Repeat the browning step after flipping the steaks, until the other side is seared.  If you like your steak cooked rare, they’ll almost be done when both sides have been seared.  For medium-rare, turn the heat down to medium and flip them over to the side that seared first.  Cook about 4 to 5 minutes, then flip and cook an additional 4 to 5 minutes.  Remove from heat, and let them rest about 10 minutes before serving.

Tomorrow, broiling steak in your gas or electric oven.