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Delicious Chef-Inspired RecipesExpert Tipskansascitysteaks.com1
TABLE OF CONTENTSTHE KANSAS CITYSTEAK STANDARDSLEARN THE BASICSSOURCECattle from producers with known andapproved management methods04 Kansas City Steak Cook Team05 Frequently Asked Questions07 Selecting the Perfect SteakGRADEPrimarily USDA Choice, USDA Prime08 Storage & Defrosting Guide09 Carving Your Steak & Steeling Your KnifeCUTExact specifications for trim,weight, thickness, lengthA TRADITION OFQUALITYThe Kansas City Steak Company started as aMidwestern family-owned business in 1932.From the beginning, we created standardsto ensure the company’s heritage lived onthrough generations and our customersreceived the most delicious steaks possible.Over time, these standards were defined byseven distinct characteristics of quality andvalue, which became The Kansas City SteakStandards.Because we recognize that you have manychoices when it comes to buying steak,we’ll stop at nothing to ensure our offeringsand service are of the best quality and thatwe exceed your expectations. From ourhometown—Kansas City—straight to yourtable, you deserve nothing less.10 Cooking Your Steak Perfectly11 Measuring Doneness12 The Ultimate Guide to Cooking SteakCOLORConsistent, cherry redcolored stock (prior to aging)16 Flavorful Filet Mignon17 Unique & Simple Steak ToppersMARBLINGPrimarily cuts with moderateto abundant marbling18 Rubs, Marinades, Butters & SaucesENTERTAIN WITH FRIENDSTEXTUREFinely textured and firm20 Savory Centerpieces22 Grilling Roasts23 Make Every Occasion EasyAGINGUp to 28 days (where appropriate)TAKE A BREAK FROM STEAKA SHARED BELIEFIN QUALITY25 Pork26 Veal27 ChickenThe Kansas City Steak Company is proud tobe part of National Beef Packing Company,an industry leader with long-standingpartnerships with some of the bestcattle ranchers in America.28 Fish & Seafood31 Appetizers32 SidesOur distinctly unique relationship withover 2,300 ranchers sets us apart from thecompetition, and ensures top-quality cattleare raised and managed correctly. Applyingour shared beliefs and standards,we worktogether to bring the best to your table.233 Hot Dogs & Steakburgers34 Kansas City: We Own Barbecue3
MEET THEEXPERTSFREQUENTLYASKED QUESTIONSThe Kansas City Steak Cook Team is adiverse and talented group of chefs wholive all over the country. These awardwinning chefs have contributed some ofthe delicious, mouthwatering recipesand tips you’ll find in this book.WHAT IS THE DIFFERENCEBETWEEN PRIME ANDCHOICE CUTS OF MEAT?VERONICA CALLAGHANHOME COOKFive Time World Food Championship Competitor andTwo Time Mark West Wines Grilling Challenge WinnerConnecticutLOUIS ROBINSONCHEF OWNERWinner of Avocados from Mexico “Guac-n-Roll”Competition and World Food Championship CompetitorFloridaERIC HARLANDDAVE ELLIOTSTEAK EXPERTBBQ HOME COOKFood Network Star, World Food ChampionshipAmbassador, 2015 Macy’s “Grilling Guru” Championand Hormel Chili Pro2013 World Food Champion and Kansas City BBQSociety Grand Champion Pitmasterof Porky McBeef and the Cluckers BBQ TeamKansas CityKansas CityDARCI BOSSHERRI WILLIAMSCHILI HOME COOKGRILL MASTERWorld Food Championship Chili Finalist andAmbassador, 2017 Contestant on Gordon Ramsay’s“The F Word” on FOXFood Network Star, Five Time World Food ChampionshipCompetitor, 2014 Macy’s “Grilling Guru” Champion,Contestant on Guy Fieri’s “Guy’s Big Project” 2017NashvilleFloridaCORTNEY RILEYADRIAN CRUZBLOGGER, FOOD STYLIST & HOME COOKCHEF OWNERWinner of Chef Roll Super Guacamole Contest 2017 andWorld Food Championship CompetitorJames Beard Foundation Top 5 Blended Burger Winner 2016and Culinary Fight Club Champion 2017Kansas CityTexas4HOW LONG CAN IFREEZE MY STEAKS?Your steaks will still be of exceptionalquality for up to a year after receiving them,but for optimum taste and tenderness, werecommend enjoying them within six months.We’d bet the ranch that once you try your firststeak from the Kansas City Steak Company,you won’t be able to wait that long!To earn the USDA Prime designation, beefmust earn a specific quality grade at thetime of slaughter. This grade is based on acombination of marbling (the amount of fatwithin the Ribeye) and age of the animal. Lessthan 5-6 percent of all beef produced in theUnited States earns this designation. Marblingadds flavor, and younger beef cattle producethe most tender meat, which is why the Primegrade is given to younger cattle with themost abundant marbling. The Choice gradeis given to meat that comes from youngercattle with moderate marbling. It is still veryflavorful, tender and juicy.WHAT’S THE DIFFERENCEBETWEEN PORTERHOUSEAND T-BONE STEAKS?The two cuts have most everything incommon, except one detail. Both haveT-shaped bones and contain two cuts in one– a Kansas City Strip Steak and a Tenderloin,also called Filet Mignon. If you have a largerappetite, choose the Porterhouse, which has alarger Tenderloin. Because of this difference,the T-Bone Steak is considered a lean cut.WHAT DOES AGING MEAN?Beef can be wet or dry aged. In general,aging is a process which improves thetenderness and flavor of meat. Kansas CitySteak Company uses a wet-aging process,which allows the steaks to age naturally in ourvacuum-sealed packaging. During this upto-28-day process, beef flavor is intensifiedand natural tenderization takes place. Wemaintain this is the absolute best way toprepare meat for grilling, broiling, pan fryingor oven roasting.IF LEAN’S YOUR THING, HEREARE FIVE LEAN CHOICES:Top SirloinKansas City StripSirloin Craft BurgerFilet Mignon (Tenderloin)T-BoneKANSAS CITY STRIPOR NEW YORK STRIP?Not to offend New Yorkers, but the “strip”cut actually originated in Kansas City. That’swhere cattle have roamed and have beenbutchered for more than a century. In the1930s, some New York restaurant ownersdidn’t want to sell a steak named after aMidwestern “town.” The truth of the matteris that this cut is from the short loin. It canbe boneless or bone-in and is calledKansas City Strip.EXPERT“Tie up your filet mignonwith some kitchen twine.This will hold it togetherfor uniform cookingand create a beautifulpresentation. For flavor,another option is bastingand adding flavor layers ofgarlic, thyme and butter.”– Chef Eric Harland5
PRIMALS& STEAKSSELECTINGTHE PERFECT STEAKSHORT LOINPreparing a memorable meal at home starts by selecting the perfect cut for your occasion.With Kansas City Steak’s guarantee, you know that whatever cut you choose will be of thehighest quality. A great steak is not defined by a single attribute, but by a combination of allthe standards present in nearly every cut. Below are some considerations for selecting theperfect steak for any meal.Filet MignonBone-In Tenderloin FiletTenderloin Tips/StripsTenderloin MedallionsChateaubriandT-BonePorterhouseKansas City StripBone-In Kansas City StripKansas City Strip FiletTHINGS TO LOOK FOR WHEN SELECTING THE PERFECT STEAKSIRLOINTop SirloinSandwich SteaksFLANKAGING IS IMPERATIVETENDERNESS IS ESSENTIALSometimes beef is rushed to market inorder to cut costs, but the aging process isan important component in creating a fullflavored, tender steak. It’s difficult to knowhow long the steak you buy in a supermarkethas been aged, if at all. We wet-age our steaksup to 28 days, which results in great tasting,tender steaks.A key component to the tenderness of yoursteak is knowing your cuts of beef. Some cuts,such as the Filet Mignon and Ribeye, start outa more tender cut than others. Cooking timesand techniques also affect tenderness; findtips and tricks throughout this book to helpyou cook your Kansas City Steak perfectly. Nomatter the cut you select, our perfectly agedsteaks ensure optimum tenderness.Flank SteakRECOGNIZE MARBLINGPROPER FREEZING AND THAWINGMarbling refers to the intermingling ordispersion of fat in the muscle of the meat.Flavor and juiciness are directly connectedto marbling, which keeps the meat moist.Because this fat doesn’t evaporate whilecooking, the result is flavorful, juicy steak.RIBBoneless RibeyeFrenched Bone-In RibeyePrime Rib RoastBone-In Prime Rib RoastRibeye Cap SteakCenter-Cut Ribeye FiletEye of Rib RoastTomahawk SteakOur Flavor Lock System is our scientificallytested, state-of-the-art rapid freezingprocess. Perfectly aged, freshly cut steaksare subzero frozen, vacuum packed andshipped with dry ice straight to your doorin perfect condition. Buying fresh beef andslowly freezing it at home does not createthe same result. Our system stops the agingprocess at its peak and prevents moisture lossduring thawing. Vacuum-sealed packagingprotects our premium steaks from freezerburn. We strongly recommend slowly thawingour premium steaks in the refrigerator toguarantee the best results.PERSONAL PREFERENCESelecting which type of steak to enjoy is trulya personal decision. While bone-in steaks cancreate a dramatic presentation and boast alot of flavor, boneless steaks tend to be easierto cut, which some find more convenient.(However, on page 9, we offer advice oncarving, and- with a little practice- cuttingbone-in steaks is a breeze.) So, whether it’sa Kansas City Strip or Porterhouse, we saythat the best type of steak is the one youprefer. Perfect for any occasion, our steaksare available in a variety of cuts and can beprepared in a variety of ways.PLATESkirt SteakBRISKETBrisketCHUCK Flat Iron67
HOW TOSTEEL A KNIFESTORAGE GUIDELEARN HOW TO STORE YOUR FLAVOR LOCK BEEFMAINTAIN YOUR KNIFE’S PERFECT CUTTING QUALITIESKansas City Steak Company has perfected the unique process of freezing steaks at theirpeak freshness: we call it Flavor Lock . This method locks in flavor and juices and ensuresyour steak is of the utmost deliciousness.Contrary to popular belief, the purpose of steeling your knife is not tosharpen it by removing metal, but to restore its edge, or raise a new one.Follow these steps to help maintain your knife’s cutting abilities:STORAGE GUIDERefrigerator (35 F to 40 F)Freezer (0 F or Colder)Steaks, Roasts3 to 5 Days6 Months (for maximumflavor) to 12 MonthsSteakburgers, TenderloinTips/Medallions1 to 2 Days3 to 4 MonthsDEFROSTING GUIDEFREEZE FAST, THAW SLOW14A simple rule to remember is: ‘Freeze Fast, Thaw Slow.’ Our Flavor Lock system guaranteesour steaks are frozen at their peak. We recommend thawing slowly to maintain that quality.For best results, our recommendation is that all steaks and roasts be thawed underrefrigeration. Place our vacuum-sealed frozen beef on a plate or tray.Steaks and other frozen meat are best prepared immediately after thawing.Hold the sharpening steelwith a firm grip at arms’length in front of you.2Hold the knife by thehandle with the tip of theblade pointing upward.Move the blade fromthe back (wider part ofthe knife) to the point,by moving your armbut not the wrist.5After 10-20 strokes of the knifeover the steel, you can testits sharpness with a piece ofpaper. If your knife easily cutsthin ribbons, it’s good to go.3Place the knife at a 20degree angle with lightpressure over the steel.HOW TOCARVE YOUR STEAKDEFROSTING GUIDETHE ART OF CARVINGRefrigerator (35 F to 40 F)Bone-in cut? Don’t let it intimidate you! Follow these simple steps for the perfect carve:Steaks, BurgersRoastsAt Least 24 HoursUp to 3 Days Depending On The SizeThawing at room temperature or in the microwave is not recommended.Please visit kansascitysteaks.com or check individual product packaging for thawing instructionsfor each product. If items feel warm to the touch upon arrival, please contact Customer Service at800.524.1844. Discard any remaining dry ice carefully. Do not touch dry ice with your bare hands.12Start with asharp knife.EXPERT8Cut along the T bone,separating thetwo steaks.3Carve each steakcrosswise into slices.Always carve across the grain, not with it.9
SELECTING YOURSTEAK TYPECOOKING YOUR STEAKPERFECTLYCooking the perfect steak is simple when you start with our premium, highquality Kansas City Steaks, fully defrosted (according to individual productinstructions). Then choose one of our recommended cooking methods:GRILL MASTER (CHARCOAL/GAS)1. Season, as desired: We recommend Kansas City Steak Original Steak Seasoning.Wait for the steak to come to room temperature for 30-40 minutes. Place steaks overmedium, ash-covered coals, or, preheat gas grill on HIGH, then reduce to mediumheat while cooking steaks.2. Grill to desired doneness, according to times listed on page 12, turning once for1-inch thick steaks, occasionally for thicker steaks.STOVETOP SKILLET1. Heat a heavy nonstick skillet over medium heat until hot, for about 5 minutes.2. Season, as desired. We recommend Kansas City Steak Original Steak Seasoning.Wait for the steak to come to room temperature for 30-40 minutes. Place steak(s) inpreheated skillet (do not overcrowd). Do not add oil or water. Do not cover. Cook todesired doneness according to the times listed on page 12, turning once for 1-inchthick steaks, occasionally for thicker steaks.BROIL1. Set oven for broiling; preheat 10 minutes.2. Season, as desired. We recommend Kansas City Steak Original Steak Seasoning.Wait for the steak to come to room temperature for 30-40 minutes. Place steakson rack in broiler pan. Position broiler pan so that the surface of the beef is 3 to4-inches from the heat. Broil to desired doneness, according to times listed on page12, turning once.USDA PRIMEOnly the top 5 to 6 percent of allbeef earn the industry rating ofUSDA ‘Prime.’ The marbling inPrime Beef, which gives the steakits juiciness, tenderness and flavor,is simply exceptional. Our PrimeSteak meets even higher standardsto be called Private Stock .USDA CHOICEUSDA Choice Beef is high-qualityand has moderate marbling. Itis juicy, extremely tender andfull-flavored, making it ideal forgrilling, roasting or broiling.VEALMost veal comes from youngmales of dairy breeds whichare not used for breeding.Veal is extremely tender andis ideal for a savory meal.KOBEBred from the world-famous lineof Wagyu cattle in Japan, ourWagyu American Kobe Beef isexquisitely marbled for peakflavor. Because it is a delicate cut, itshould be seared at extremely hightemperatures and should be cookedto medium-rare to enjoy at its best.RARECenter is bright red; pinkishtowards the outside125 FMEDIUM RARE135 FMEDIUM145 FMEDIUM WELL155 FWELL165 FCenter is very pink; slightlybrown towards the outsideCenter is light pink;outer portion is brownCenter is slightly pink; outerportion is brownUniformly brown throughoutCheck outkansascitysteaks.comfor seasonal offerings.RTEXPERT10MEASURINGDONENESSSteaks are juicier and more tender when cooked to no more thanmedium-rare doneness. The USDA recommends steaks androasts be cooked to 145 F and ground beef to 160 F. Be sure tocheck with a thermometer, as color alone is not a foolproof indicator.11
ULTIMATE GUIDETO COOKING STEAKPORTERHOUSETo provide you with exact weight steaks, the thickness of each steak may vary. Below are cookingguidelines for several measures of thickness. If your steak is slightly thicker or thinner, adjustthe cooking times accordingly. Cooking times are based on fully thawed steaks. We recommendcooking to 135 F-145 F for medium-rare to medium doneness.Bring thawed steaks to room temperature and pat dry. Season generously with Kansas City SteakCompany Original Steak Seasoning. Sear steaks 1-2 minutes per side on high heat; reduce heat tomedium. Move steaks to indirect heat and continue grilling using times from chart below, flippingstreak halfway through grilling. Remove 5 F below desired doneness. Let stand for 5 minutes to allowjuices to be absorbed into the meat and bring steak to desired temperature.Gas GrillCharcoal GrillSkilletBroil1" 10-13 min1½" 14-17 min1" 10-13 min1½" 14-17 min1" 13-15 min1½" 15-17 min1" 13-15 min1½" 16-18 minGas GrillCharcoal GrillSkilletBroil1" 10-13 min1½" 14-17 min1" 10-13 min1½" 14-17 min1" 13-15 min1½" 15-17 min1" 13-15 min1½" 16-18 minT-BONE STEAKSCooking times are based on fully-thawed steaks. We highly recommend using a meat thermometer for additional accuracy.TOP SIRLOIN STEAKSFILET MIGNONGas GrillCharcoal GrillSkilletBroil1" 7-8 min1½" 9-11 mins1" 7-8 min1½" 9-11 mins1" 7-8 min1½" 9-11 mins1" 9-12 min1½" 14-16 minKANSAS CITY STRIP STEAKS BONELESSGas GrillCharcoal GrillSkilletBroil1" 9-12 min1½" 12-14 mins1" 9-12 min1½" 12-14 mins1" 12-13 min1½" 13-15 mins1" 10-12 min1½" 12-15 minKANSAS CITY STRIP STEAKS BONE-INGas GrillCharcoal GrillSkilletBroil1" 10-13 min1½" 13-15 mins1" 10-13 min1½" 13-15 mins1" 13-15 min1½" 14-15 mins1" 12-14 min1½" 14-16 minGas GrillCharcoal GrillSkilletBroil1" 9-12 min1½" 12-15 min1" 9-12 min1½" 12-15 min1" 12-14 min1½" 14-16 min1" 10-12 min1½" 12-15 minGas GrillCharcoal GrillSkilletBroil½" 7-9 min¾" 10-12 min½" 7-9 min¾" 10-12 min½" 8-10 min¾" 11-13 min½" 7-10 min¾" 10-12 minSTEAKBURGERS*USDA recommends all burgers be cooked to an internal temperature of 160 F.Be sure to check with a thermometer as color alone is not a foolproof indicator.TENDERLOIN TIPS/MEDALLIONSGas GrillCharcoal GrillSkilletBroil4-7 mins4-7 mins3-5 mins5-7 minsGRILLING INSTRUCTIONS FOR STEAKS THICKER THAN 1½"RIBEYE STEAKS BONELESSGas GrillCharcoal GrillSkilletBroil1" 9-12 min1½" 12-15 mins1" 9-12 min1½" 12-15 mins1" 12-14 min1½" 14-16 mins1" 10-12 min1½" 12-15 minRIBEYE STEAKS BONE-INGas GrillCharcoal GrillSkilletBroil1" 10-12 min1½" 13-17 mins1" 10-12 min1½" 13-17 mins1" 13-15 min1½" 15-17 mins1" 12-14 min1½" 14-16 min121. Thaw under refrigeration for at least 24 hours.2. Bring thawed steaks to room temperature,approximately 30-40 minutes.3. Pat dry and season steaks as desired on allsides. We recommend Kansas City SteakOriginal Steak Seasoning.4. Lightly brush steaks with a neutral oil.5. Position your coals to form a hot side and acool side in your grill or, on gas grill, preheatone side to high and one side to low.6. Sear steaks on the high-heat side of the grilluntil they develop a rich brown crust, about2-3 minutes. Flip steaks and sear second sidefor an additional 2-3 minutes. For a cross-hatch pattern, rotate steaks ¼ turn halfwaythrough searing.7. Move steaks to indirect heat and cook todesired doneness adding 1-2 minute peradditional ½” of thickness,8. Check the internal temperature of the steak. Ifnot done, move the steaks to the low-heat sideand close the grill. Remove from grill whensteaks are 10 F below desired doneness (135 Ffor medium-rare/145 F for medium).9. Sprinkle with additional seasoning (optional)and rest for 5-10 minutes to allow juices to beabsorbed into the meat and bring steak todesired temperature.13
ULTIMATE GUIDETO COOKING STEAKCONTINUEDRIBEYE CAP STEAK BONELESSAlso known as a rib cap, we've taken the most prized part of the Ribeye, amuscle known as spinalis dorsi, and cut it into 6 oz mouthwatering steaks.Gas GrillCharcoal GrillSkilletBroil1" 7-8 min1½" 9-11 minsNew and Exciting ProductsBring thawed steaks to room temperature and pat dry. Season generously with Kansas City SteakCompany Original Steak Seasoning. Sear steaks 1-2 minutes per side on high heat; reduce heat tomedium. Move steaks to indirect heat and continue grilling using times from chart below, flippingsteaks halfway through grilling. Remove 5 F below desired doneness. Let stand for 5 minutes toallow juices to be absorbed into the meat and bring steak to desired temperature.Cooking times are based on fully-thawed steaks. We highly recommend using a meat thermometer for additional accuracy.Charcoal GrillSkilletBroil1" 8-9 min1½" 10-12 mins1" 8-9 min1½" 10-12 mins1" 8-9 min1½" 10-12 mins1" 10-13 min1½" 15-17 min1½" 12-14 mins1" 9-12 min1½" 14-16 min1½" 12-14 minsmins. Then Indirect heat for:Remove at 115 After resting 125 Remove at 125 After resting 135 Sure to provide a jaw dropping experience, these 34 oz Tomahawk Steaksare deliciously marbled and perfect for the most special occasions.Gas GrillCharcoal GrillSkilletBroilRemove at 135 After resting 145 MediumMedium-Well141½" 13-15 minsRareTOMAHAWK STEAK BONE-IN2" 19-21 min1½" 12-14 minsCut from the center of the rib, our Eye of Rib Roast has no bone, nocap and all the rich flavor of a Prime Rib Roast. Easy to prepare,this 3 lb roast is perfect for roasting (and boasting.)GrillSear all sides approx. 10Oven (375 F)Medium-Rare2" 12-14 min1" 10-12 min1½" 12-15 minEYE OF RIB ROASTKANSAS CITY STRIP FILET BONELESS2" 20-22 min1" 12-14 min1½" 14-16 minsAlso known as a Top Blade Steak, our juicy 6 oz Flat Iron is second intenderness to the filet mignon. Wonderfully versatile, this cut can beused for anything from a steak dinner to tasty steak sandwiches.Gas GrillCharcoal GrillSkilletBroilCut from the center of the flavorful strip loin, our Kansas City Strip Filetis exceptionally tender and marbled to perfection. This extra thickcut Kansas City Strip delivers bold, meaty flavor in every bite.Gas GrillCharcoal GrillSkilletBroil2" 20-22 min1" 9-12 min1½" 12-15 minsFLAT IRON STEAK BONELESSGas Grill1" 7-8 min1½" 9-11 mins1" 9-12 min1½" 14-16 minCENTER-CUT RIBEYE FILET BONELESSFILET MIGNON BONE-INBack by popular demand, this 12 oz Bone-in Filet Mignon is typicallyonly found at exclusive steakhouses. With even more buttery-richflavor, this premium filet offers impressive presentation and taste.1" 7-8 min1½" 9-11 mins1" 7-8 min1½" 9-11 minsFor a leaner option with the same bold Ribeye flavor try our Center-CutRibeye Filet. With the rib cap removed this 10 oz cut has just theright amount of marbling for an exceptional eating experience.Gas GrillCharcoal GrillSkilletBroil1" 9-12 min1½" 12-15 mins1" 7-8 min1½" 9-11 mins1" 7-8 min1½" 9-11 minsRemove at 145 After resting 155 45-55 mins45-55 mins55-65 mins55-65 mins65-75 mins65-75 mins75-85 mins75-85 mins15
UNIQUE & SIMPLESTEAK TOPPERSOnce you’ve grilled up the perfect steak, add an unexpected,unique flavor twist with one of these simple toppers.FLAVORFUL FILET MIGNONFILET MIGNON GRILLING INSTRUCTIONS FORPREHEATED GAS GRILL OR RED -HOT CHARCOALBASIL PESTOSpread a spoonful of basil pesto on topof hot grilled steaks; top with dicedtomato and shredded Parmesan cheeseBLUE CHEESE Bring thawed steaks to room temperature. Sprinkle generously with ourKansas City Steak Original Steak Seasoning.Sprinkle crumbled blue cheese on hot steaks Sear steaks over maximum heat: on a charcoal grill, sear 1 minute eachside; on a gas grill, sear 2 minutes each side, then reduce heat to medium.HORSERADISH Move steaks to indirect heat and continue grilling using times based onthickness: 7 to 8 minutes if 1” thick or 9 to 11 minutes if 1-1/2” thick.Remove from grill 5 F before desired doneness and allow meat to rest 5minutes before serving. Juices will be absorbed into the meat and bringmeat up to desired temperature. For more information on grilling, visitkansascitysteaks.com/grilling-101.CHEF’S TECHNIQUE FOR KCS CROWN FILET MIGNON Please take special care when preparing our Crown Filet Mignon steaks.They are thicker than average, and are best enjoyed when cooked accordingto our own chef’s technique. Heat oven to 350 F. Heat heavy, ovenproof nonstick or seasoned cast ironskillet over medium heat on stove top until hot. Sear the steaks on one side, about 2 minutes, then turn steaks and placeskillet in 350 F oven. Cook, uncovered, 17 to 22 minutes for medium-rare doneness; 23 to 28minutes for medium doneness. Remove from oven when steaks are 5 F below desired doneness.“Tie up your filet mignon with some kitchen twine.Remove from skillet and let stand 5 minutes.This will hold it together for uniform cooking and createa beautifulpresentation.flavor, theanotheris bastingMake a simplepan sauceor simplyFordeglazepanoptionwith somebeef stock andaddingf lavor layers of garlic, thyme and butter.”pour over theandsteaks.Enjoy!– Chef Eric HarlandDrizzle hot steaks with horseradish sauce;sprinkle with chopped celery leavesMEXICAN TWISTSpoon on fresh Pico de Gallo andsprinkle with crumbled Queso FrescoFRIED EGGTop with a fried eggCARAMELIZED ONIONSCaramelized onions and crispyprosciutto or baconRANCH STYLEDrizzle with ranch dressing; sprinklewith blue cheese crumbles andcrispy onionsGREEK STYLEChopped cucumbers, tomatoes andgreen onion; drizzle with tzatziki sauceCAPRESE MIXChopped tomatoes, pearl-size freshmozzarella and thinly sliced fresh basilEXPERT16What is umami? (pronounced oo-MOM-ee)is the fifth taste - sweet, salty, bitter, sour andumami. Umami is described as meaty andsavory. Beef is a natural source of umami, otherumami-rich ingredients include: ripe tomatoes(and canned tomato sauces, paste, ketchup),mushrooms, aged cheeses, fermented fishsauces, soy sauce and Worcestershire sauce.17
RUBSCOMPOUND BUTTERSDry rubs contain herbs, spices and other dry seasonings and add flavor to steaks. Paste rubs typicallycontain oil-based ingredients such as mustard, olive oil or crushed garlic. Below are some of ourfavorites. Visit your local spice market or check online for ingredients that might be difficult to find.Compound butters are highly seasoned and a simple way to add flavor. Try one of our finishing buttersor create your own. Shape butter into a log on wax paper. Fold paper over butter, twisting ends.Refrigerate for 2 hours. This can be frozen for later use. Slice thinly and put on freshly prepared steaks.SOUTHWESTCombine 2 tsp. sea salt, 2 tsp.freshly ground black pepper,1 tsp. chili powder, 1 tsp.ground cumin, ½ tsp. garlicpowder, ½ tsp. onion powderand ½ tsp. sweet smokedpaprika in a small bowl. Storein cool dry place in an airtightcontainer.BLOODY MARYSTEAK RUBTHE FARMHOUSE RUBCombine 3 Tbsp. celery salt,2 Tbsp. Worcestershire powder,1 Tbsp. paprika, 1 Tbsp. horseradish powder, 2 tsp. blackpepper, 1 tsp. granulatedonion, 1 tsp. granulated garlic,1 tsp. tomato powder, 1 tsp.brown sugar, ½ tsp. cayenne,½ tsp. celery seeds, ¼ tsp.vinegar powder in a small bowl.– Chef Eric HarlandCombine 6 Tbsp. kosher salt,2 Tbsp. onion powder, 2 Tbsp.garlic powder, 2 Tbsp. celerysalt, 4 tsp. smoked paprika,2 Tbsp. coarse ground blackpepper, 2½ Tbsp. Turbinadosugar, 1 tsp. nutmeg in a smallbowl. This Midwestern farmto-table rub is enough for 12KC Strip Steaks.– Chef Eric HarlandHERBEDGORGONZOLASPICY CHIVEPANCETTA BUTTERIn a food processor, finelychop ¹/ ³ cup (packed) flat leafparsley and 1 tsp. fresh thymeleaves. Add ½ cup (1 stick)unsalted butter, softened;process until smooth. Add 3oz. gorgonzola, 3 Tbsp. thinlychopped chives, ½ tsp. saltand ¼ tsp. freshly groundpepper; pulse until blended.Combine ¼ cup unsalted butter,softened, 1 Tbsp. finely choppedfresh chives, ½ Tbsp. finelychopped fresh parsley, 1 tsp.garlic salt, ½ tsp. fresh groundblack pepper, ½ tsp. paprika,½ tsp. red pepper flakes and,if desired, ½ tsp. curry and½ tsp. chili powder in asmall bowl.Cook 2 to 3 slices pancetta orbacon and save the renderedfat. Chop the pancetta.Combine pancetta, reservedfat, ½ cup (1 stick) butter,softened, 1 Tbsp. choppedshallot, 1 tsp. choppedparsley, ¼ tsp. choppedgarlic, the juice and zest of 1lemon in small bowl. Seasonwith salt and pepper to taste.MARINADESSAUCESSteaks can be marinated for flavor or tenderness. Tenderizing marinades must contain an acidicingredient (wine, lemon or lime juice) or a natural tenderizing enzyme (ginger, pineapple, papaya) anda longer marinating time. Place steak(s) in a resealable plastic bag. Pour marinade into bag and seal.Marinate in refrigerator for up to 2 hours (tender steak cuts), 6 to 8 hours or overnight (less tender steakcuts). Please keep in mind that over-marinating with acidic ingredients may make your steak mushy.One secret to making a great steak is serving it with a sauce.Start from scratch using one of these easy recipes.GARLIC HERBMUSTARD JALAPEÑOCombine ¼ cup extra virginolive oil, ¼ cup mincedgarlic, ¼ cup minced freshoregano, 3 Tbsp. Fleur de Sel,3 Tbsp. fresh ground blackpepper, 1 red onion, slicedand ¼ cup Worcestershiresauce in small bowl.Combine ½ cup vegetableoil, ¼ cup Worcestershiresauce, ¼ cup spicy brownmustard, 2 Tbsp. soy sauce, 1small white onion, minced, 1jalapeño pepper, minced, 1Tbsp. salt and 1 garlic clove,minced in small bowl.18SWEET & SPICYASIAN MARINADEWhisk together ½ cup soysauce, 2 Tbsp. Worcestershiresauce, 2 Tbsp. brown sugar,1 Tbsp. hot mustard, 1 tsp.minced garlic, 1 tsp. sesameoil, ½ tsp. pepper, ½ tsp. redpepper flakes in a mediumbowl.– Chef Darci BosCHIMICHURRIWICKEDWASABI AVOCADOPlace 1 cup extra virgin olive oil,²/³ cup sherry vinegar, 2 Tbsp.fresh lemon juice, 1 cup choppedflat leaf parsley, ¼ cup choppedfresh basil, 1 Tbsp. choppedfresh oregano, 3 Tbsp. mincedgarlic, 2 Tbsp. minced shallot,2 tsp. kosher salt, 1 tsp. crackedblack pepper and ½ tsp. crushedred pepper in a food processor;pulse to finely chop. Reserve 1cup to serve as sauce. Marinatesteaks in remaining chimichurrifor up to 2 hours before grilling.Place 1 avocado, peeled, coredand chopped, 1½ tsp. wasabipaste, 1 tsp. roasted garlicpaste, 1 Tbsp. mayonnaise, 1Tbsp. sour cream, 1 serranopepper, finely chopped, zestand juice of 1 lime, 2 Tbsp.chopped cilantro and ½ tsp.smoked sea salt. Put ingredientsinto a blender; blend untildesired creaminess. Seasonwith salt to taste. Refrigerateuntil serving.– Chef Sherri Williams19SUPER GARLIC STEAKPlace 6 cloves peeled garlic,¾ cup extra virgin olive oil,¼ cup balsamic vinegar, 1Tbsp. white vinegar, 1 Tbsp.Worcestershire sauce and1 Tbsp. soy sauce in blender;process until smooth. Seasonwith ground ginger, salt andblack pepper to taste. Servewith grilled steaks.
BEEF TENDERLOIN ROAST (2 LBS.)SAVORY CENTERPIECESIMPRESS YOUR GUESTS WITH A DELICIOUS CENTERPIECEWhether cooking for family and friends, a celebration, or simply to indulge,these simple roasting steps will set you up for a successful, savory meal.THAW TIME: 2
CHILI HOME COOK World Food Championship Chili Finalist and Ambassador, 2017 Contestant on Gordon Ramsay’s “The F Word” on FOX Nashville The Kansas City Steak Cook Team is a diverse and talented group of chefs who live all over the country. These award-winning chefs have contributed some
