Step away from the steak sauce. Do this instead…

Beef, Grilling, Kelly B's 101, Steak

Using steak sauce is blasphemy. It ruins your meat, and your meal. If you find yourself reaching for the steak sauce, stop and search out a stray dog to gnaw on that piece of meat. (I’m assuming you love your own dog too much). Then get back to the grill and start over because you obviously did something wrong.

If you’re serving up charred bricks of cow (poor cow), you can do better. It takes a little time and a little practice, but the art of preparing great steak can be learned.

It all starts with a good cut of beef. Pick out a T-bone, ribeye, filet, sirloin, flank, or my personal favorite, a Kansas City Strip.

Prime beef is always optimal. If steaks with that “USDA PRIME” label give you sticker shock, there are still plenty of Choice grade options that can deliver great flavor and texture. Look for cuts with plenty of marbling (those white lines in the lean part of the meat.) Those white lines are the fat that will help you achieve that juicy, tender end-product you’re looking for.

Don’t confuse marbling with the fat around the edge of the steak. Marbling solely refers to the specks scattered in the red sections of your meat. The more, the better. Don’t be afraid to ask your local butcher to help you pick out the best cut in your budget.

Next, flavor the meat properly. Here’s where your dry rubs or marinades come in to play.

My go-to rub recipe only requires a few basic ingredients: onion powder, garlic powder, lemon pepper, and olive oil.

If a marinade is more your style, you can let your steak soak in the juices for a few hours to overnight before tossing it on the grill.

The important thing here is to choose either a rub OR a marinade. Don’t overwhelm your steak with both. A good piece of meat will stand up on its own. You don’t want to get carried away with too much extra and lose that natural beef flavor.

Fire up your grill, add some water-soaked Mesquite or Hickory chunks, then grill up your steak uncovered for 3-4 minutes per side, per inch of thickness. In the last 2 minutes, cover the grill with the lid to enhance the smoke flavor and seal in the juices. Viola! Perfect steak, no sauce needed.

So what are you waiting for? Get out there and use your carnivore chompers for what they’re made for- tearing into a beautiful. well-seasoned steak sans sauce.

May neighbors respect you
Trouble neglect you,
The angels protect you,
And heaven accept you.”