You know how to grill. You know how to broil. But are you an expert on pan searing steaks?
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.
We welcomed the brisk fall air this weekend with a sizzle . . .
. . . and it turned into this . . .
Pure greatness.
We grilled up some thin-cut ribeyes and this beauty above is a thick Kansas City strip steak. Oh, the joy.
The smells of the grill, the steaks and the fall air were absolutely divine.
Welcome, autumn. You can stop by my house any time.
Oh, gorgeous ribeye, you excite me.
My favorite cut. Pair it with a great glass of wine and I’m in heaven. Literally. Heaven.
Recently, a wine panel in Dallas made recommendations for the perfect pairings of wines less than $25 with herb-garlic buttered ribeyes. That sounds like a dream job to me. But I digress.
Read all about their choices here. Then get your ribeyes and steak butters here for your own feast.
And . . . check out these wine pairings, too. You’re sure to find something that strikes your fancy!!
Photo courtesy of Evans Caglage/DMN at DallasNews.com.
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.
