Are you grilling or barbecuing?

Who can tell the difference?

It is subtle, but there is a difference.

A slight difference.

When you’re grilling steak, that’s simply grilling.

Steaks require direct heat cooking. That’s grilling.

You may use indirect heat AFTER the direct heat, but you need the direct heat first.

Barbecuing often refers to using indirect heat to slowly cook, leaving the meat juicy and tender.

See? I told you it was subtle.

Often, just using a barbecue sauce will turn a meal into a barbecue. Barbecue beef results from adding the BBQ sauce.

Ever heard of grilling sauce?

Didn’t think so.

That alone can turn it into “barbecuing.”

Whichever you choose to do, I support you 100%.

Just please invite me the next time you grill OR barbecue!

Over at the Kansas City Steak Company, August is Filet Mignon Month.

The filet is their most popular of all the steaks they offer.

And you can imagine why.

Filet Mignon is delicate and tender and buttery smooth. So smooth you can cut it with a fork.

That notion is wildly popular with both men and women alike.

Who can resist that tender taste?

I can easily get on board with celebrating this beautiful cut of steak all August long. Can you?

You may have heard the Kansas City Strip Steak referred to as a New York Strip.

They are the same.

Folklore goes that a fancy chef in NYC felt the need to rename the KC Strip the NY Strip. But, hey, who was the original?

It’s all the same as far as types of steak goes.

A Kansas City Strip Steak comes from the short loin. It’s thick and juicy and can be ordered bone-in or boneless.

Grilling is the best cooking method, but when you’re cooking at home YOU choose how you want to prepare it. Broil it, grill it, pan fry – however you like!

But don’t cook your steaks too long. It’ll remove that delicious juicy flavor that comes from the pink center.

Thinking of cooking some KC Strips this weekend? Fire up the grill and enjoy!

Just remember where they’re from.