Steak Masters, Kansas City, MO (2026)

01/29/2025

Peppercorn Steak with Garlic Fries
Ingredients
For the Steak:
2 ribeye or sirloin steaks (about 1-inch thick)
2 tbsp olive oil
1 tsp salt
1 tbsp crushed black peppercorns
2 tbsp butter
3 cloves garlic, minced
1 sprig fresh rosemary
For the Peppercorn Sauce:
1 tbsp butter
1 shallot, finely chopped
1 tbsp crushed black peppercorns
½ cup beef broth
½ cup heavy cream
2 tbsp brandy or cognac (optional)
Salt, to taste
For the Garlic Fries:
3 large russet potatoes, cut into fries
3 tbsp olive oil
3 cloves garlic, minced
½ tsp salt
½ tsp black pepper
1 tbsp fresh parsley, chopped
Instructions
Step 1: Prepare the Garlic Fries
Preheat oven to 425°F (220°C).
Toss the potato fries with olive oil, garlic, salt, and black pepper.
Spread them out on a baking sheet and bake for 30-35 minutes, flipping halfway.
Once crispy, sprinkle with fresh parsley.
Step 2: Cook the Steak
Pat the steaks dry and season with salt and crushed black peppercorns.
Heat olive oil in a skillet over high heat.
Sear the steaks for 3-4 minutes per side until browned.
Reduce heat to medium, add butter, garlic, and rosemary, and baste the steak for 1-2 minutes.
Remove from heat and let rest 5 minutes.
Step 3: Make the Peppercorn Sauce
In the same pan, add butter and shallots. Sauté for 2 minutes.
Pour in brandy or cognac (if using), and let it reduce.
Stir in beef broth and crushed peppercorns, cooking for 2 minutes.
Add heavy cream, stir, and simmer until thickened.
Season with salt to taste.
Step 4: Serve
Plate the steak with garlic fries.
Pour the peppercorn sauce over the steak.
Garnish with rosemary sprigs and serve hot!
🔥 Enjoy your gourmet steak dinner! 🔥

01/29/2025

Steak Frites with Red Wine Shallot Sauce
Ingredients
For the Steak:
2 New York strip steaks (or ribeye)
1 tbsp olive oil
1 tbsp butter
1 tsp salt
1 tsp black pepper
½ tsp garlic powder
For the Red Wine Shallot Sauce:
1 tbsp butter
2 shallots, finely chopped
½ cup red wine
½ cup beef broth
1 tsp Dijon mustard
½ tsp Worcestershire sauce
Salt & pepper to taste
For the French Fries:
2 large russet potatoes, cut into thin fries
2 cups vegetable oil, for frying
½ tsp salt
½ tsp paprika
1 tbsp chopped parsley (for garnish)
Instructions
Step 1: Prepare the Fries
Soak the potato fries in cold water for 30 minutes to remove excess starch.
Drain and pat them dry with paper towels.
Heat vegetable oil to 350°F (175°C) in a deep pan or fryer.
Fry the potatoes in batches until golden brown and crispy (about 3-4 minutes per batch).
Remove from oil, drain on paper towels, and season with salt and paprika.
Keep warm while preparing the steak.
Step 2: Cook the Steak
Pat the steaks dry and season both sides with salt, black pepper, and garlic powder.
Heat olive oil in a cast-iron skillet over medium-high heat.
When the oil is hot, place the steaks in the pan and sear for 3-4 minutes per side (adjust time for preferred doneness).
Add butter and baste the steaks with the melted butter for 1 minute.
Remove steaks from the pan and let them rest for 5 minutes.
Step 3: Make the Red Wine Shallot Sauce
In the same skillet, add butter and sauté shallots until softened.
Pour in red wine and let it reduce by half.
Add beef broth, Dijon mustard, and Worcestershire sauce.
Simmer until the sauce thickens slightly (3-5 minutes).
Season with salt & pepper to taste.
Step 4: Serve
Slice the steak and arrange on a plate.
Pour the red wine shallot sauce over the steak.
Serve with crispy fries on the side.
Garnish with chopped parsley.
🔥 Enjoy your gourmet Steak Frites with a rich, flavorful sauce! 🔥

01/29/2025

Filet Mignon with Red Wine Mushroom Sauce
Ingredients
For the Filet Mignon:
2 filet mignon steaks (6-8 oz each)
1 tbsp olive oil
1 tbsp butter
1 tsp salt
1 tsp black pepper
½ tsp garlic powder
For the Red Wine Mushroom Sauce:
1 tbsp butter
1 cup cremini mushrooms, sliced
2 cloves garlic, minced
½ cup red wine
½ cup beef broth
1 tsp Worcestershire sauce
½ tsp thyme (fresh or dried)
Salt & pepper to taste
For the Sides (Optional):
1 lb baby potatoes, roasted
1 cup mashed potatoes, seasoned
1 tbsp chopped chives for garnish
Instructions
Step 1: Prepare the Steaks
Pat the filet mignon dry with a paper towel.
Season both sides evenly with salt, black pepper, and garlic powder.
Let the steaks sit at room temperature for 30 minutes.
Step 2: Sear the Steaks
Heat olive oil in a cast-iron skillet over medium-high heat.
When the oil is hot, place the steaks in the pan.
Sear without moving for 3-4 minutes until a golden-brown crust forms.
Flip and cook for another 3-4 minutes for medium-rare (adjust timing for preferred doneness).
Add butter to the pan and baste the steaks with the melted butter for 1-2 minutes.
Remove steaks from the pan and let them rest for 5 minutes.
Step 3: Make the Red Wine Mushroom Sauce
In the same skillet, add butter and sauté mushrooms over medium heat until golden brown.
Add garlic and cook for 1 minute until fragrant.
Pour in red wine and let it reduce by half.
Stir in beef broth, Worcestershire sauce, and thyme.
Simmer until the sauce thickens slightly (about 3-5 minutes).
Season with salt & pepper to taste.
Step 4: Serve
Place the filet mignon on a plate.
Spoon the red wine mushroom sauce over the steaks.
Serve with roasted baby potatoes, mashed potatoes, and garnish with chopped chives.
🔥 Enjoy your perfectly seared filet mignon with a rich, flavorful mushroom sauce! 🔥

01/29/2025

Filet Mignon with Peppercorn Sauce and Roasted Potatoes
Ingredients
For the Filet Mignon:
2 filet mignon steaks (about 6 oz each)
1 tbsp olive oil
1 tbsp butter
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
2 sprigs fresh rosemary or thyme
For the Peppercorn Sauce:
2 tbsp butter
1 tbsp crushed black peppercorns
½ cup beef broth
½ cup heavy cream
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
Salt to taste
For the Roasted Potatoes:
2 cups baby potatoes, halved
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
½ tsp salt
½ tsp black pepper
1 tbsp chopped parsley (for garnish)
Instructions
Step 1: Prepare the Roasted Potatoes
Preheat oven to 425°F (220°C).
Toss potatoes with olive oil, garlic powder, paprika, salt, and pepper.
Spread on a baking sheet and roast for 30 minutes, flipping halfway.
Garnish with chopped parsley.
Step 2: Cook the Filet Mignon
Pat the filet mignon dry and season with salt, black pepper, and garlic powder.
Heat olive oil in a pan over medium-high heat.
Sear the steaks for 3-4 minutes per side until a golden crust forms.
Add butter and rosemary/thyme to the pan.
Baste the steaks with melted butter and cook to your preferred doneness:
Rare: 120°F (49°C)
Medium Rare: 130°F (54°C)
Medium: 140°F (60°C)
Remove from heat and let rest for 5 minutes.
Step 3: Make the Peppercorn Sauce
In the same pan, melt butter over medium heat.
Add crushed black peppercorns and stir for 30 seconds.
Pour in beef broth and let reduce for 2 minutes.
Stir in heavy cream, Dijon mustard, and Worcestershire sauce.
Simmer for 3-4 minutes until the sauce thickens.
Season with salt to taste.
Step 4: Assemble the Dish
Slice the filet mignon and plate with roasted potatoes.
Drizzle the peppercorn sauce over the steak.
Garnish with fresh rosemary.
🔥 A luxurious and flavorful steak dinner! Enjoy! 🔥

01/29/2025

Grilled Lamb Chops with Mashed Potatoes and Asparagus
Ingredients
For the Lamb Chops:
6 lamb chops, frenched
2 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh chives, chopped (for garnish)
1 tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp balsamic vinegar
For the Mashed Potatoes:
4 russet potatoes, peeled and cubed
½ cup heavy cream
4 tbsp butter
2 cloves garlic, minced
Salt & pepper to taste
For the Asparagus:
1 bunch asparagus, trimmed
1 tbsp olive oil
1 tsp lemon zest
1 clove garlic, minced
Salt & pepper to taste
Instructions
Step 1: Prepare the Lamb Chops
In a bowl, mix olive oil, garlic, rosemary, thyme, salt, pepper, and paprika.
Coat the lamb chops with the marinade and let sit for 30 minutes.
Heat a grill pan or outdoor grill over medium-high heat.
Sear the lamb chops for 3-4 minutes per side for medium-rare.
In the last minute of cooking, add butter and balsamic vinegar, basting the chops.
Remove from heat and let rest for 5 minutes.
Step 2: Make the Mashed Potatoes
Boil potatoes in salted water until tender, about 15 minutes.
Drain and mash the potatoes.
Mix in heavy cream, butter, garlic, salt, and pepper until smooth.
Step 3: Grill the Asparagus
Toss asparagus with olive oil, garlic, lemon zest, salt, and pepper.
Grill for 3-5 minutes, until slightly charred but still crisp.
Step 4: Serve & Enjoy
Plate the mashed potatoes and place grilled lamb chops on top.
Drizzle with pan juices and serve with grilled asparagus.
Garnish with chopped chives and enjoy!
A rich, flavorful, and elegant meal! 🥩🔥

01/29/2025

Braised Beef Short Ribs with Red Wine Sauce
Ingredients
For the Short Ribs:
3 lbs bone-in beef short ribs
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp paprika
1 small onion, diced
2 carrots, peeled & chopped
2 stalks celery, chopped
4 cloves garlic, minced
2 tbsp tomato paste
For the Braising Liquid:
2 cups red wine (Cabernet Sauvignon or Merlot)
2 cups beef broth
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
1 tbsp Worcestershire sauce
For Thickening the Sauce:
1 tbsp butter
1 tbsp flour
Instructions
Step 1: Prepare the Short Ribs
Preheat oven to 325°F (165°C).
Pat short ribs dry, then season with salt, black pepper, and paprika.
Heat olive oil in a Dutch oven over medium-high heat.
Sear ribs on all sides until browned (about 3 minutes per side). Remove and set aside.
Step 2: Sauté the Vegetables
In the same pot, add onion, carrots, celery, and garlic.
Sauté for 3-4 minutes until softened.
Stir in tomato paste and cook for 1 minute.
Step 3: Deglaze & Braise
Pour in red wine, scraping up any browned bits. Let simmer for 5 minutes.
Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
Return the short ribs to the pot, ensuring they're submerged. Cover with lid.
Transfer to preheated oven and braise for 2.5 to 3 hours, until meat is fork-tender.
Step 4: Make the Sauce
Remove short ribs and strain the sauce. Discard herbs and vegetables.
In a small pan, melt butter, then whisk in flour to make a roux.
Slowly pour in the strained sauce, whisking constantly, until thickened.
Step 5: Serve & Enjoy
Plate short ribs and spoon the rich red wine sauce over the top.
Garnish with fresh thyme sprigs.
Serve with mashed potatoes, polenta, or crusty bread.
Enjoy your tender, fall-off-the-bone braised short ribs! 🍷🥩

01/29/2025

Garlic Butter Steak and Shrimp (Surf and Turf)
Ingredients
For the Steak:
2 ribeye or filet mignon steaks (8-10 oz each)
1 tbsp olive oil
1 tbsp butter
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
For the Shrimp:
½ lb large shrimp, peeled and deveined
1 tbsp olive oil
1 tbsp butter
2 cloves garlic, minced
½ tsp paprika
Salt & black pepper to taste
1 tbsp lemon juice
For the Garlic Butter Sauce:
2 tbsp butter
2 cloves garlic, minced
½ cup heavy cream
¼ cup beef broth
1 tsp Dijon mustard
½ cup Parmesan cheese, grated
½ tsp black pepper
1 tbsp chopped parsley (for garnish)
Instructions
Step 1: Cook the Steak
Pat the steaks dry and season with salt, black pepper, and garlic powder.
Heat olive oil in a pan over medium-high heat.
Sear steaks for 3-4 minutes per side for medium-rare (adjust for desired doneness).
Add butter and baste the steaks. Remove from heat and let rest for 5 minutes.
Step 2: Cook the Shrimp
In the same pan, add olive oil and butter.
Toss in garlic, shrimp, paprika, salt, and pepper.
Cook for 1-2 minutes per side, until shrimp is pink and opaque.
Squeeze lemon juice over the shrimp and remove from heat.
Step 3: Make the Garlic Butter Sauce
In the same pan, melt butter and sauté garlic for 30 seconds.
Pour in beef broth and heavy cream, stirring well.
Add Dijon mustard, Parmesan cheese, and black pepper.
Simmer until the sauce thickens (3-4 minutes).
Step 4: Assemble the Dish
Plate the steak, top with shrimp, and drizzle with garlic butter sauce.
Garnish with fresh parsley and serve hot.
Enjoy your ultimate Surf and Turf! 🥩🦐🔥

01/29/2025

Steak and Shrimp Alfredo Pasta
Ingredients
For the Steak:
1 ribeye or sirloin steak (about 10-12 oz)
1 tbsp olive oil
1 tbsp butter
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
For the Shrimp:
½ lb large shrimp, peeled and deveined
1 tbsp olive oil
1 tbsp butter
2 cloves garlic, minced
½ tsp paprika
Salt & black pepper to taste
For the Alfredo Sauce:
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
1 cup Parmesan cheese, grated
½ tsp black pepper
¼ tsp nutmeg (optional)
For the Pasta:
8 oz fettuccine pasta
2 tbsp fresh parsley, chopped (for garnish)
Instructions
Step 1: Cook the Steak
Pat the steak dry, season with salt, black pepper, and garlic powder.
Heat olive oil in a pan over medium-high heat. Add steak and sear for 3-4 minutes per side for medium-rare (adjust for desired doneness).
Add butter, let it melt, and baste the steak. Remove from heat and let it rest for 5 minutes before slicing.
Step 2: Cook the Shrimp
In the same pan, add olive oil and butter.
Toss in garlic, shrimp, paprika, salt, and pepper.
Cook for 1-2 minutes per side, until shrimp is pink and opaque. Set aside.
Step 3: Prepare the Alfredo Sauce
In the same pan, melt butter and sauté garlic until fragrant (1 minute).
Pour in heavy cream and simmer for 2 minutes.
Stir in Parmesan cheese, black pepper, and nutmeg.
Simmer until the sauce thickens (2-3 minutes).
Step 4: Cook the Pasta
Cook fettuccine according to package instructions. Drain and toss into the Alfredo sauce.
Step 5: Assemble the Dish
Plate the pasta with Alfredo sauce.
Arrange sliced steak and shrimp on top.
Garnish with fresh parsley and serve hot!
Enjoy your creamy, rich Steak and Shrimp Alfredo! 🥩🦐🍝

01/29/2025

Garlic Butter Steak with Herb Sauce
Ingredients
For the Steak:
1.5 lbs sirloin or ribeye steak (about 1-inch thick)
1 tbsp olive oil
Salt and black pepper, to taste
3 tbsp butter
4 cloves garlic, smashed
2 sprigs fresh thyme or rosemary
For the Herb Sauce:
2 tbsp butter, melted
2 tbsp chopped fresh parsley
1 tbsp chopped chives
1 tsp red pepper flakes (optional)
1 tbsp balsamic vinegar
1 tsp Dijon mustard
Instructions
Step 1: Prepare the Steak
Pat steaks dry and season with salt and black pepper on both sides.
Heat olive oil in a cast-iron skillet over high heat until smoking hot.
Step 2: Sear the Steak
Add the steak and sear for 3-4 minutes without moving.
Flip and cook for another 3-4 minutes for medium-rare (adjust time for preferred doneness).
Step 3: Baste with Garlic Butter
Reduce heat to medium-low, add butter, garlic, and herbs.
Tilt the pan and spoon the melted butter over the steak for 1-2 minutes.
Remove from heat and let the steak rest for 5 minutes.
Step 4: Make the Herb Sauce
In a small bowl, whisk together butter, parsley, chives, red pepper flakes, balsamic vinegar, and Dijon mustard.
Step 5: Serve
Slice the steak against the grain.
Drizzle with herb sauce and serve with roasted vegetables or green beans.
Enjoy your perfect garlic butter steak! 🥩🔥

01/29/2025

Title: Surf and Turf with Garlic Butter Shrimp, Sautéed Spinach, and Mashed Potatoes

Ingredients:
For the Steak:
2 filet mignon steaks (6-8 oz each)
1 tbsp olive oil
Salt and freshly ground black pepper, to taste
1 tbsp unsalted butter
2 cloves garlic, minced
1 sprig fresh rosemary (optional)
For the Garlic Butter Shrimp:
10-12 large shrimp, peeled and deveined
1 tbsp olive oil
½ tsp garlic powder
½ tsp paprika
Salt and black pepper, to taste
1 tbsp unsalted butter
1 tbsp fresh parsley, chopped
For the Mashed Potatoes:
2 large russet potatoes, peeled and cubed
¼ cup unsalted butter
½ cup heavy cream or milk
Salt and black pepper, to taste
1 tbsp fresh chives, chopped (for garnish)
For the Sautéed Spinach:
2 cups fresh spinach
1 tbsp olive oil
1 clove garlic, minced
Salt and black pepper, to taste
For the Garlic Herb Sauce:
½ cup beef broth
¼ cup unsalted butter
2 cloves garlic, minced
1 tsp Dijon mustard
½ tsp crushed black pepper
1 tbsp fresh parsley, chopped
Instructions:
1. Prepare the Mashed Potatoes:
Boil potatoes in salted water for 15-20 minutes until fork-tender.
Drain and mash with butter, heavy cream (or milk), salt, and black pepper.
Stir in fresh chives and keep warm.
2. Cook the Steak:
Remove steaks from the refrigerator 30 minutes before cooking. Pat dry and season with salt and black pepper.
Heat olive oil in a skillet over medium-high heat.
Sear steaks for 3-4 minutes per side for medium-rare or adjust based on preference.
Reduce heat, add butter and minced garlic, and baste the steak for another minute.
Remove from heat and let rest for 5 minutes.
3. Cook the Garlic Butter Shrimp:
Toss shrimp with olive oil, garlic powder, paprika, salt, and black pepper.
Heat a skillet over medium heat and melt butter.
Add shrimp and cook for 2-3 minutes per side until opaque and slightly charred.
Sprinkle with fresh parsley and set aside.
4. Sauté the Spinach:
Heat olive oil in a pan over medium heat.
Add minced garlic and cook for 30 seconds.
Toss in spinach, season with salt and pepper, and cook until wilted (about 2 minutes).
5. Make the Garlic Herb Sauce:
In the same skillet, melt butter over medium heat and sauté minced garlic for about 30 seconds.
Pour in beef broth and bring to a simmer.
Stir in Dijon mustard, crushed black pepper, and parsley.
Let simmer for 2-3 minutes until slightly thickened.
6. Assemble and Serve:
Plate a scoop of mashed potatoes as the base.
Place the steak on top of the mashed potatoes, followed by the sautéed spinach.
Top with grilled shrimp and drizzle with garlic herb sauce.
Garnish with extra parsley and serve immediately.
Enjoy!

01/29/2025

Title: Surf and Turf with Garlic Herb Butter Sauce

Ingredients:
For the Filet Mignon:
2 filet mignon steaks (6-8 oz each)
1 tbsp olive oil
Salt and freshly ground black pepper, to taste
1 tbsp unsalted butter
2 cloves garlic, minced
1 sprig fresh thyme
For the Shrimp:
10 large shrimp, peeled and deveined
1 tbsp olive oil
½ tsp garlic powder
½ tsp paprika
Salt and black pepper, to taste
1 tbsp unsalted butter
1 tbsp fresh parsley, chopped
For the Garlic Herb Butter Sauce:
½ cup heavy cream
¼ cup unsalted butter
2 cloves garlic, minced
½ cup beef or chicken broth
1 tsp Dijon mustard
½ tsp crushed black pepper
½ tsp fresh thyme leaves
Salt, to taste
Instructions:
1. Cook the Filet Mignon:
Remove steaks from the refrigerator 30 minutes before cooking. Pat dry and season with salt and black pepper.
Heat olive oil in a skillet over medium-high heat.
Sear steaks for 3-4 minutes per side for medium-rare or adjust based on preference.
Reduce heat, add butter and minced garlic, and baste the steak for another minute.
Remove from heat and let rest for 5 minutes.
2. Cook the Shrimp:
Toss shrimp with olive oil, garlic powder, paprika, salt, and black pepper.
Heat a skillet over medium heat and melt butter.
Add shrimp and cook for 2 minutes per side until opaque and slightly charred.
Sprinkle with fresh parsley and set aside.
3. Make the Garlic Herb Butter Sauce:
In the same skillet, melt butter over medium heat and sauté minced garlic for about 30 seconds.
Pour in broth and bring to a simmer.
Stir in heavy cream, Dijon mustard, crushed black pepper, thyme, and salt.
Let simmer for 2-3 minutes until thickened.
4. Assemble and Serve:
Plate the filet mignon and top with grilled shrimp.
Drizzle with garlic herb butter sauce.
Garnish with extra thyme and serve immediately.
Enjoy!

01/29/2025

Title: Seared Steak and Scallops with Roasted Sweet Potatoes

Ingredients:
For the Steak:
2 filet mignon or sirloin steaks (6-8 oz each)
1 tbsp olive oil
Salt and freshly ground black pepper, to taste
1 tbsp unsalted butter
2 cloves garlic, minced
1 tsp fresh thyme, chopped
For the Scallops:
10-12 large sea scallops, patted dry
1 tbsp olive oil
1 tbsp unsalted butter
Salt and black pepper, to taste
1 clove garlic, minced
1 tbsp fresh parsley, chopped
For the Roasted Sweet Potatoes:
2 medium sweet potatoes, peeled and cubed
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika
½ tsp garlic powder
1 tbsp fresh parsley, chopped
Instructions:
1. Roast the Sweet Potatoes:
Preheat oven to 400°F (200°C).
Toss sweet potatoes with olive oil, salt, black pepper, smoked paprika, and garlic powder.
Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
Sprinkle with fresh parsley and set aside.
2. Cook the Steak:
Remove steaks from the refrigerator 30 minutes before cooking. Pat dry and season with salt and black pepper.
Heat olive oil in a skillet over medium-high heat.
Sear steaks for 3-4 minutes per side for medium-rare or adjust based on preference.
Reduce heat, add butter and minced garlic, and baste the steak for another minute.
Remove from heat and let rest for 5 minutes.
3. Sear the Scallops:
Pat scallops dry with a paper towel and season with salt and black pepper.
Heat olive oil in a skillet over medium-high heat.
Sear scallops for 1.5-2 minutes per side until golden brown.
Add butter and garlic, then baste the scallops for another 30 seconds.
Remove from heat and sprinkle with fresh parsley.
4. Assemble and Serve:
Plate the steak and scallops with roasted sweet potatoes.
Garnish with fresh herbs and serve immediately.
Enjoy!

Steak Masters

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