Steak Enthusiast

Baseball? Preseason football? Your kid’s soccer tournament? Badminton?

It doesn’t matter. It’s tailgatin’ time all around the U.S.A.!

Wherever you live, whoever your team, we all have one thing in common – we need to cheer on our players and we need to eat.

Preferably at the same time.

Whether you’re actually set up out of the back of your truck or car or you’re in your living room or basement, the food has GOT to be right!

And this takes planning, my friends.

Portable grills are perfect for grilling steak in a parking lot. I’ve been known to dig in to the finest steaks in parking lots all around the country.

It’s about dedication, people.

So be sure to pack up the portable grill, a cooler full of steak and accompaniments and all your sides. Plates, napkins, beverages and trash bags are must-have also. Plus containers to transport the leftovers – if there are any.

So what are the best steak cuts for tailgating?

For us, it’s Kansas City Strips and Sirloin steaks, hands down. No question.

Why?

They’re hearty and meaty and perfect for creating Steak Sandwiches. For tailgating, sandwiches are king! Everybody can personalize their sandwich with their own choices – sauces, lettuce, pickles, tomatoes, etc.

Delish!

Plus, the smell of steaks grilling is enough to get any fan riled up – whether it’s in the stadium lot or your own backyard. There’s just something in the smoke.

Maybe throw on some filets for the purists who prefer not to create a sandwich and just want the full steak experience.

I can appreciate that, too.

While you’re planning, take a look at these Tailgating Favorites including the all-important Steak Sandwiches, all-beef hot dogs, burgers, brats, brisket, ribs and more.

You’re sure to find some inspiration for creating the perfect tailgating experience for your crew. Go team!

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?