Bring in the colors of Independence Day when planning your 4^th of July menu.

A visual presentation with red, white and blue makes the day even more festive, I say!

Serving steaks?

Try this tangy steak sauce. It’s red (hey, it counts!) and it adds such great flavor to your ribeye or filet mignon.

For white and a bit of blue, serve Spicy Ribeyes Topped with Blue Cheese. You can knock out two colors at once!

And for the finale, make a fresh berry topping for cheesecake. Strawberries and blueberries make it so patriotic!

What are some other colorful ideas you can incorporate into your 4^th of July celebration?

Summertime is here!

I’m out there every weekend cooking up a storm in my happy place. I wasn’t meant to be stuck inside and freezing.

I need to be free – and warm!

Speaking of freedom… it’s almost time to celebrate this country’s Independence Day. And as with all celebrations in my house it MUST involve food.  Grilling steak HAS to happen at some point in the weekend. But I might mix it up a little and go for a Chateaubriand on the grill for the 4^th.

This year I’m going to prepare some Deviled Eggs and Creamy Coleslaw as sides and then serve this scrumptious recipe – a slight departure from my beloved steaks.

What are you serving for July 4^th?

Marinated Beef Tenderloin (on the grill)

Ingredients:
1 (32 oz.) Chateaubriand
1 bay leaf
sea salt, to taste
2 onions, sliced
1/2 cup vegetable oil
1 clove garlic
freshly ground pepper, to taste

Directions: Rub the Chateaubriand on both sides with salt and pepper. Place meat in shallow pan; add bay leaf, onions, and garlic. Drizzle with oil. Cover and marinate in refrigerator 2 to 3 hours, turning meat once or twice. Drain meat and discard marinade. Grill over medium-hot charcoal, turning to brown evenly. Continue cooking over indirect heat in covered grill, about 25 minutes, turning frequently, until meat is desired degree of doneness.

Oh, man, does a steak butter give steaks an amazing flavor or what?

Nothing beats that butter-drenched flavor when you bite into a ribeye steak.

So fire up the grill and try out this delicious pancetta butter recipe on some grilled ribeye. It’s rich and buttery and it really brings out the meaty flavor of the ribeye steak.

Pancetta butter and ribeyes are a match made in heaven!

Grilled Ribeye with Pancetta Butter

Ingredients:

4 10 oz. ribeyes
2 3 slices pancetta (or bacon)
1 stick unsalted butter, room temp.
1 tbsp. chopped shallot
1/4 tsp. chopped garlic
1 tsp. chopped parsley
juice and zest of 1 lemon
salt and freshly ground pepper

Directions: Cook pancetta in a pan, saving rendered fat. After it’s cooled, chop pancetta and mix with reserved fat and butter in a bowl. Add shallot, garlic, parsley, lemon juice and zest. Mix and season with salt and pepper to taste. Place on parchment paper or plastic wrap, rolling to create a tube. Put in refrigerator until ready to use.

Grill steaks to desired doneness. Let steaks rest for 5 minutes. Remove butter tube from refrigerator and slice, placing a palette of butter on each steak.

Servings: 4

Source: The Kansas City Steak Company