Grilling Up Gourmet Food with Kansas City Steaks
We are fresh in the new year and that generally coincides with a multitude of New Year’s resolutions. Have you decided to travel more, lose weight or maintain a healthy budget? Whatever your muse may be, I’d love to offer another strategy for trying something new: Cook like you’ve never cooked before!
I’ve decided to take my own advice. Thanks to a generous donation of twelve filet mignon steaks from Kansas City Steaks! This allowed for me the opportunity to put my new year’s resolution into action.
For many years, the idea of a grill, stove or any other kitchen appliance was overwhelming to me. Only in recent years did I begin to cook consistently for myself. I found that when my efforts matched my results, I typically remained at ease with my cooking techniques. Also, I had been inspired by cooking shows to try a new recipe and dedicate myself to becoming a better chef. Kansas City Steaks allowed me to experiment even more and increase my cooking skills.
Upon receiving these delectable steaks, I perused the Kansas City Steaks website and saw that filet mignon, top sirlions, t-bones only began the list of delectable food possibilities, not to mention the variety of ways they are able to be cooked. Kansas City Steaks provide you with the necessary quality and ingredients for a glorious meal for you and your guests.
Just last week, I was able to see what flexibility I had with cooking these steaks. I managed to pull something together by following a fun recipe provided on the website. The filet mignon steaks were an ideal ingredient for experimenting with a new recipe. I wanted to add some spice to the steaks, so I went ahead and utilized the Spice Rubbed Filet recipe pulled from the Kansas City Steaks site.
4 6 oz. Filet Mignon
For the spice:
1 Tbsp. sweet paprika
1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. chipotle chile powder
1 tsp. salt
1 tsp. pepper
1/2 tsp. cocoa powder
for the sauce:
1/2 cup brown sugar
1 Tbsp. vinegar
1 Tbsp. yellow mustard
1 Cup tomato sauce
Directions: Combine all of the spice ingredients in a mortar and pestle or in a spice grinder and mix until evenly combined. Rub the mixture evenly into all sides of the filet and let rest for at least a half of an hour. In a heavy bottomed pan over high heat, sear the filets until done, about four minutes per side for medium. Add the brown sugar, vinegar, mustard and tomato sauce and reduce until thickened.
The filet was cooked “medium rare” and was exactly the size/texture I craved. I know that this venture was only the tip of the iceberg in experimenting with the world of cooking steak. This saved me the cost of having to fork out some big money at a premier steakhouse! I was able to cook in the comfort of my own home, wearing whatever I wanted and eating with some great company! No gas was used, no traffic and no reservations.
Comparatively, typically shelling out $50-70 on average at a high-end steakhouse would be the norm for many.
Now that I’ve taken a stab at cooking a quality steak and experimenting with a new recipe, I may be tempted to move on to other options featured at Kansas City Steaks. Perhaps seafood, desserts or even steakburgers?