What’s the best way to grill a steak?

Depends on the cut.

A filet mignon, for instance, requires extra loving care.

It’s tender and should be juicy. Overcooking it is a total waste of time.

Why do it? It ruins an exquisite piece of meat.

Want to know how long to cook a filet to perfection? Check out this informative Steak Grilling Chart. It’ll tell you exactly how long to grill each side according to how thick your filet mignon is.

Looking to try a complementary wine? Consult this Wine and Food Pairing Guide. It’ll steer you in the right direction, for sure.

I’m thinking something red and sophisticated.

Need tips on how to broil, pan sear or measure doneness? Got your info right here. Along with specific tips for preparing filet mignon like grilling the sides as well as the top and bottom. I know I never thought about that until I read these chef tips.

And once you’ve become thoroughly educated on the intricacies of the beautiful filet mignon, try this amazing filet recipe for Grilled Filet With Avocado Buerre Blanc. Grilled is how I prefer my filet mignon. How about you?

Grilled Filet With Avocado Buerre Blanc

Ingredients:
4 (6oz.) Filet Mignon
1 cup dry white wine
1/2 cup white wine vinegar
1 shallot minced
1 stick cold, unsalted butter cut into small pieces
1/2 ripe avocado

Directions: Season both sides of steaks with salt and pepper and place on the grill, after three minutes turn a quarter turn. After three more minutes flip and after three more minutes, one more quarter turn and cook for a final three minutes, this will give your steaks perfect “cross-hatch” grill marks and a medium steak.

Using a fork or food processor, mash the avocado into a smooth paste. Put vinegar, wine and shallot in a small sauce pan and reduce over high flame until only a ¼ cup of liquid remains, remove from flame. Strain out the shallot and dispose. Return the liquid to the pan and add the cold butter a piece or two at a time and whisk to melt evenly. Once the butter is incorporated, add the avocado and stir to create a smooth and creamy sauce. If the sauce is too thick, thin with a little white wine. Strain out any lumps and serve with the grilled Filet Mignon.

Servings: 4

Ever wonder how to season a steak?

Honestly, whatever flavors YOU like are the ones you should use.

But sometimes we need some guidance. That’s when I turn to recipes. When they’ve been created by a chef I know they’re gonna be good.

I’m getting in the spirit of National Filet Mignon Day (all month long) and making sure we eat our fair share of filets.

Here is a filet rub recipe I like to use:

Spice Rubbed Filet Mignon

Ingredients:
4 (5 oz.) Filet Mignons

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.

Servings: 4

It’s spicy and delicious and especially created for a filet mignon.

Delicious! Wanna try it?

If you follow the chef tips for cooking and select a high-quality Kansas City Strip Steak, you’re now ready for an amazing recipe to top it off.

As far as steak recipes go, the one that’s the best is the one YOU like.

Recipes for steaks are designed for the cut. So make sure you find a recipe created to highlight the qualities of the Kansas City Strip if that’s what you’re cooking.

For instance, this recipe for Black Pepper Coffee Strip is tailor made for the KC Strip. And you’ll notice that the recipe calls for grilling your steaks. There’s an alternate cooking method, but grilling these steaks is always best.

Maybe you don’t have access to a grill, then go ahead and use the alternate method. But always grill if you can.

Not a coffee fan? Try these Wild Strips. They’re a heavenly blend of wild mushrooms, onions, Dijon mustard and other seasonings.

Nothing too overpowering. Just enough flavor to bring out the taste of the KC Strips.

And notice the recipe calls for grilling. Notice a pattern here?

Check out a whole array of Kansas City Strip Steak recipes  and try some out. You’ll have a blast. How could you not? You’ll be eating KC Strips!