Herb Grilled Steaks | Our Favorite Summer Menu

About once a week I crave a really nice steak with a big glass of red wine.  So indulgent and delicious.  In the summer, I love to make use of our fresh herbs and add a seasonal flare to the steaks.  Fresh thyme and Rosemary go so nicely with beef.  I finish them with a little pat of butter as they steaks rest when they come off of the grill.  The butter mixes with the herbs on the steak and makes its own little sauce as you slice it.  Yum.

These are ribeyes.  They had a bit of fat on them so they flared up a bit when the fat started melting into the fire.  For entertaining, I like to use leaner cuts like filets because they are easier to eat - no trimming necessary.  It is also nice not to have run and throw a glass of water on the grill when guests are around.

Get all of the recipes and details from this menu, here.

Herb Grilled 
Steaks

Steaks (ribeye, filets, strips)
Fresh Rosemary
Fresh Thyme
Garlic Salt
Sea Salt
Butter

Light grill 10 minutes before grilling.  Mince fresh herbs.  Generously salt both sides of the steaks with sea salt and garlic salt.  Rub both sides with fresh herbs.

Grill over a hot grill about 6 minutes on each side.  Larger or thicker steaks might take longer, and thinner might take much less.  I like to buy steaks that are at least 1 1/2" thick.

Take meat temperature in the center of the steak.
Medium Rare = 125 degrees
Medium = 135 degrees
Well Done = 140-145

Remove from grill and top each with 1/2 tablespoon of butter and cover with foil and let rest for 5-8 minutes.

This was one of the best meals we've had all season.  I can't wait to make it again.

Get all of the recipes and details from this menu, here.

Our Favorite Steaks for the Holidays

The Kansas City Steak Company has asked me to partner with them this Holiday season.  Clearly Mike was thrilled at the thought of receiving a sampling of all of their steaks on our doorstep... and it happened to coincide with his Birthday so I was happy to oblige.   They also offered to do a giveaway for my readers (filet mignon! details below), so everyone wins.


I'm excited about this post for a couple of reasons - Beef is always the centerpiece of our Christmas entertaining, AND I love the thought of sending these "Kansas City" steaks to my sister and her family in St. Louis : )

Most of you know that I grew up on a farm near Kansas City (Lexington!) and my family raises beef (along with corn, beans & wheat).  We love high quality beef with integrity.  I especially love it when it comes in a pretty box...


Isn't this such a nice gift?  I was super impressed with the quality of the packaging that arrived on my doorstep.  We plan to give them to my family for our Christmas dinner.  Since we aren't hosting this year, it is our way of contributing!

The Giveaway

Four 6 oz. Super-Trimmed™ Filets 

This filet mignon is king — butter-tender, cut from the center of the finest aged tenderloin and hand selected from premium corn-fed Kansas beef.

To qualify for the giveaway, leave a commit with your family's favorite holiday meal.  I love hearing what other family's serve for their special Holiday dinners.

It was wrapped like a box of chocolates!

About The Kansas City Steak Company : 

Established in 1932, they are known for the highest quality steaks and luxury gourmet gifts - perfect for gift-giving or as the centerpiece for your Holiday celebration.

In this post, I'll share two separate occasions that we enjoyed the steaks - once as a test run, then once for Mike's special birthday dinner.  On both occasions, I seared them just like this :

The Best Seared Steaks

My favorite way to prepare steaks at home is to pan sear them, then finish them in the oven - especially thick cuts like these Filets.

- The Kansas City Steak Company Steaks
-2 tablespoons of butter
-steak seasoning* or sea salt & pepper

*The Kansas City Steak Company includes a seasoning with each box of steaks, used here.  It was delicious.

Preheat the oven to 350 degrees.

I like to use a cast iron skillet for steaks because it gets very hot.  Preheat the skillet over medium-high heat for 1 minute.  Season the steaks liberally with salt & pepper, or seasoning packet.  Add butter to the skillet, then add the steaks.

Cook for 3 minutes on high heat on each side.  Put the skillet in the oven for 5-8 minutes until thermometer reaches 125 degrees.  Remove from oven and let rest for 10 minutes.

Before the flip.  Be sure to be generous with the seasoning - especially with very thick steaks like these.

After the flip, I put them in the oven.

Along with the steaks, I made the Barefoot Contessa's Crispy Shells & Cauliflower from her newest cookbook.  So good!  It can be made ahead of time and would be great for entertaining.

Steaks for Entertaining

We serve seared steaks for entertaining all of the time.  In fact, it was my staple when I had a small catering business.  Everyone was always impressed that I could prepare such delicious steaks without a grill.

I really don't like to do much on the stovetop when I have guests - too risky.  So, I sear the steaks earlier in the day or even the day before.  Then, I put them on a sheet pan and keep them in the fridge.  I put them in the oven for about 10-12 minutes until they've reached 130 degrees (medium rare/medium seems to suit most crowds), then remove them and let them rest.  It works perfectly because I usually put the steaks in just before we sit down, then take them out by the time I've poured the wine and served the salad.  Usually the salad takes about 10 minutes, so the rest time is just perfect.

Mike and I were both so impressed with the flavor and quality of these steaks - so, soooo good.

For this dinner, I made a simple greens salad, the Crispy Shells & Cauliflower to go with the steaks.  You can see a sneak peak at Mike's birthday dinner (also another set of filets on the menu) at the end of the post.

Of course, you know who just out of view of most of the photos but snuck in this one!

Down to the last bite.  We enjoyed these so much!

Now for Mike's Birthday dinner : we did a table setting that I felt was "handsome" and special.  I'll walk through the details how how I made the centerpiece and setting tomorrow.



My current favorite combo - Slate Wreath Block Print with my Spode Woodland Plates and fresh greens.

I love how the table turned out.  Everything always looks great with lots of candles ; )

Two more steaks for dinner... we are getting so spoiled.

And homemade truffle pasta!

Thanks to The Kansas City Steak Company for sponsoring this post (and for the delicious samples!).  Mike also thanks you : )

Don't forget the giveaway - I'll announce the winner on Monday morning.

The Giveaway

Four 6 oz. Super-Trimmed™ Filets 

This filet mignon is king — butter-tender, cut from the center of the finest aged tenderloin and hand selected from premium corn-fed Kansas beef.

To qualify for the giveaway, leave a commit with your family's favorite special holiday meal.  I love hearing what other family's traditions.

Red Wine Sauce for Steaks | Easy

There is a french bistro (Aixois, for locals) we frequent that serves Steak Frites with an amazing red wine sauce.  The sauce spills over the steak and soaks into the fries.  Pure delight.  I make the same simple red sauce at home and Mike ohs and ahs, but it really couldn't be easier to make.

I think most are daunted by making sauces, but they are so simple.  For this sauce, I seared the steaks in this saute pan, then transferred them to a baking sheet to finish in the oven.  I added red wine to the hot pan after the steaks were removed (called deglazing) and scraped the bits from the bottom.  Then, I added a bit of cream and butter to give it body.  It reduced for about 5 minutes.  So simple, but impressive.

We served it with steaks and baked potatoes on Sunday, but will definitely do Truffle Fries (this easy recipe is from frozen fries!) next time... just dreaming of those fries sopping up the wine sauce.

The Best (and Easiest)
Red Wine Sauce
for Steak

makes 2/3 cup, 4 small servings

SteaksSea Salt
Olive Oil
...
1 cup of red wine
2 tablespoons of heavy cream
2 tablespoons of butter

Preheat oven to 400 degrees.

Coat steaks in sea salt and olive oil.  Heat saute pan until warm, then add a drizzle of olive oil (1 tablespoon).  Sear steaks in a oil over high heat, 3 minutes on each side.  Remove the steaks.

Place in a warm oven until steak temp reads 125 on a meat thermometer.  This will very greatly on how thick the steaks are.  I usually go for 3-5 minutes, then take a temp.  Very large steaks can take up to 15 minutes.

To make the sauce, pour 1 cup (or more!) of red wine in the hot skillet.  Set heat to medium and deglaze the pan with a wooden spoon, scraping all of the bits into the wine.  Add cream and butter.  Let the sauce bubble and reduce for 5 minutes or more until desired consistency is reached.

Feel free to add more cream for a creamier sauce.  You can also at Thyme, Rosemary, Cracked Pepper or Dijon Mustard for great variations.

See more details on how we like to do Sunday Family Dinners, here >

For more details on Searing Steaks, visit this post I wrote years ago - one of my most popular posts of all time... boy that saute pan looks a lot cleaner 5 years ago : )

Brown Sugar & Sesame Steak Kebab Marinade

 

I probably sound like a broken record - but I love Kebabs.  You can read more about my testaments (love affair?), here in my Brown Sugar Chili Lime Chicken Kebabs post.  Really, I think a great kebabs are all about the marinade.  During the fall and winter months, we love searing our steaks on the stove-top seasoned with just salt and pepper, but... during the warm months we start craving more flavor.  Because kebabs are cut into smaller pieces, then marinaded, you end up with really flavorful steak.  This is a simple recipe - you don't even have to use the sesame oil if you don't have it, any oil will work.

For the more details about our Outdoor Dinner Party, including table setting and the menu, click here.

Brown Sugar & Sesame
Steak Kebab Marinade


2 pounds of steak (I used strip steaks)
Vegetables (I used squash)
1/3 cup soy sauce
1/3 cup of brown sugar
1/3 cup toasted (dark) sesame oil
2 tablespoons minced garlic
Sea Salt & Pepper
Wooden Skewers

Soak skewers in water for 30 minutes.

Trim fat from steaks and cut into 1 1/2 inch cubes.  Slice squash into thin rounds. 

In a large bowl, stir together soy, brown sugar, oil and garlic.  Add vegetables and steak.  Toss to coat.  Let marinade in the refrigerator (if you have time - up to overnight).

Skewer before grilling.  Grill on high flame for 2 minutes on each side until hot pink in the middle - it will not take very long!

I served our kebabs with simple grilled fingerling potatoes... recipe to come!

Thai Steak & Vegetable Noodles in Peanut Sauce... Again

This is the 3rd time I've shared a recipe similar to this on the blog.  The first was in 2010, and the second in 2011.  Now that it is 2014, I've perfected it - and simplified it.  Perhaps it is my lack of time or brain power to make sure that I had all of the ingredients that the first two included... I think there were 18?  Now, when we're at the grocery store, I'm pushing a giant red car cart, feeding Emma grapes and cleaning up the carton of pink milk we just drizzled down Aisle 4.

It seems like I always end up forgetting a couple of things we need to make dinner happen.  But, dinner always does happen anyway - maybe not the way I intended, but sometimes it turns out for the better.  In this case, I've simplified the ingredients to make the entire dish work better together.



You can see the old recipes, here, and grimace at my photography like I did.

I like to serve this with warm steak and noodles, but you can also serve it cold, more like a salad... which is how I had the left overs for lunch today. 

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Thai Steak Noodles in Peanut Sauce


1 pound Flank Steak
1/2 box Linguine, cooked
1 small head savoy or napa cabbage, shredded
1 1/2 cups carrots, matchsticks
1/4 cup of cilantro, fresh, torn into pieces
1 red pepper, matchsticks
3 tablespoons of peanut butter
2 tablespoons of vegetable oil
1 teaspoon siracha (more for spicier)
1 clove garlic, minced
1 tablespoon of brown sugar
1 lime, cut in wedgest

Salt the steak on both sides, then sear it in a hot pan for 3 minutes on each side.  Cover with foil and let rest for 15 minutes, then slice thin.

Meanwhile, cook the linguine in salted boiling water until al dente.  Drain.

To make the sauce, combine the peanut butter, oil, siracha, brown sugar and garlic in a small bowl.

Mix with whisk or fork until smooth. 

Add pasta, steak, shredded cabbage, carrots, cilantro and red pepper. 

 Serve with a squeeze of lime and chopped peanuts (if you can remember them... I forgot!).