A good wine, a nice steak — they’ve been complementary since, well, time began.

But over the years the method of choosing just the right wine for every cut of beef has been honed and refined.

For instance, why is Pinot Noir the right choice for a beefy roast and vegetables? Experts know.

And did you know a high-acidity wine pairs beautifully with sharply-flavored red meats?

Me neither. But I’d like to know these things.

Check out these pairings and jump into the game yourself!

A little education is so refined. Perfect with a glass of wine and my favorite Kansas City steaks!

Photo courtesy of KansasCitySteaks.com.

You’ve probably heard so many tips and tricks about cooking steak that it’s hard to separate fact from fiction.

Some old wives’ tales have hung on for generations. And, well, frankly they need to disappear.

Enter this helpful blog post: “7 Old Wives’ Tales About Cooking Steak That Need to Go Away.”

Things like, “Don’t flip it with a fork – it’ll lose all its juices” and “Only season your steak after it’s cooked” NEED TO GO.

Check out all the old wives’ tales we need to do away with here. Plus, some really purdy pictures of beef. Mmmmm.

Just looking at them gets me in the mood for some Kansas City beef! Enjoy!

Photo courtesy of KansasCitySteaks.com.