Making Your Steaks the Envy of the Neighborhood

It's that time of year again! Smoke is rising and filling the skies across America with the mouth-watering aromas of charcoal and wood chips. Boastful grill masters from your neighboring homes are making their way to their patios to fire up the grill for a relaxing Saturday afternoon meal shared with friends and family. And as you grab your bag of charcoal and your extra long metal spatula, you are filled with assurance knowing that while your neighbors are grilling hamburgers, hotdogs, or pork chops, you will be grilling steaks!

Steak not only tastes delicious, but is also incredibly versatile. By pairing each steak with a particular steak sauce, the meat can be flavor-enhanced to balance any style of cooking. There is a perfect steak sauce recipe that complements every cut of meat.

T-bone

T-bone, nearly identical to the porterhouse, is considered to be highly valuable because of its large size and because the meat comes from two of the most delectable cuts of beef: the short loin and the tenderloin. The flavors created at fancy restaurants can be recreated at home by bathing the meat in a quality marinade such as Dr. Pepper More than Mesquite Marinade. Interestingly, because the bone conducts heat it helps cook the steak evenly and keeps it from drying out. A perfectly grilled T-bone can be paired with grilled vegetables and a loaded baked potato. After experimenting with different marinades and steak sauces, trips to the local steakhouse will be a thing of the past.

New York Strip Steak

The New York strip steak is cut from the short loin. This cut of meat is particularly tender do to the fact that it consists of a muscle that is used very little. This melt-in-your-mouth tenderness can be enhanced by serving it with the perfect steak sauce. Many home chefs are unaware of the selection that is available within the steak sauce market. An unbelievable steak sauce to pair with a New York strip is Dave's Steak Sauce, a sauce carefully blended with the freshest molasses, tamarind paste, tomatoes and select spices. Serve with grilled asparagus basted with olive oil and homemade candied beans for a meal that will leave your guests craving more.

Filet mignon

Because this filet is the tenderest cut of all beef, it is also the most expensive. Purchasing a quality grade filet and preparing it at home can save money. Filet mignon is often wrapped in bacon and grilled to perfection. It is best served rare or medium-rare and is delicious when served with a cognac cream sauce or cognac based steak sauce with glazed petite carrots and green beans.

Flank Steak

A flank steak is a favorite because it is synonymous with fajitas. Because the cut isn't particularly tender, it is often cut across the grain, soaked in a marinade, and sprinkled with tenderizer. After being grilled, the undeniable goodness of a fajita dinner is exposed. The strips of steak are traditionally wrapped in a tortilla and garnished with a variety of trimmings. Grilled onions and peppers, cheese, pico de gallo, guacamole, and sour cream are the most common. Before the fajita taco can be considered complete, it must be doused with salsa or a pepper steak sauce such as Arizona Gunslinger Smokin' Hot Jalapeno Pepper Sauce.