Hello Friends,

 Whew!  That summer heat is dissipating a little and I’m not sad about that.  Labor day may signal that summer is winding down, but the long weekend just seems to be made for luxuriating in summer.  You can bet I will be outside celebrating it too, and I imagine we'll be grilling a steak with family and friends.  Then, of course, I will try to convince my husband to sleep outside with me!
 
Just in case you're thinking of similar plans, I wanted to share some thoughts on cooking a great steak.  AND my FAVORITE steak sauces to enjoy it with.  
 
First, and most importantly, start with a good steak cut 1-11/4 in thick. This makes for a good cooking and eating experience.  My favorite steaks are our New York Strip Steaks. 
 
Thaw your steak out the day before in the fridge.  This is the hardest step for me to remember or think of ahead of time.  So if you’re like me and need to thaw it in the microwave only thaw it for half the time on defrost, it won’t be completely thawed, then let it sit for about 30 min and you should be ok. 
 
I keep the spices pretty simple.  I want to accentuate the flavor of the beef, not cover it up.  I really like salt with a little pepper and maybe a hint of onion powder.  Sprinkle it on both sides and rub it in a bit.  Let the steak sit with the rub for a few minutes, even up to 30 minutes, before cooking it. 
 
While your steak is cooking consider grilling over charcoal.  The. Best. Flavor.  Charcoal takes about 30 minutes to get going, so start it right away and if you have a chimney it will help speed it up. You can get disposable charcoal grills if you don’t have one or just pile up some rocks and stick a grate over it.  Please check if there is a fire ban on in your area.  Charcoal is prohibited under these conditions. 
 
When cooking your steak, Sear each side quickly, then cook it on each side for about 6-8 minutes for a medium.  Depending on thickness of your steak and heat of your grill etc. you may need to repeat for a few minutes on each side.  Cut into it to check doneness.  Dark red is rare, red/pink is medium, and pink/clear is well done.  I’m not a technical cook.  So no thermometer for me, but if you like to check internal temp – go for it. And know that your steak will cook a little more even after you remove it from the heat.
 
Finally, my favorite steak sauces are a horseradish sauce, or the locally made F&J Brand Steak Sauce by Scaff Bros. in La Junta, CO.  What is it about horseradish that goes SO WELL with meat, especially steak?  I love it!  My dad introduced me to this wonderful way to eat steak when I was a teenager.  So give this recipe a try.  It’s SUPER easy to mix up.  
 
Horseradish Steak Sauce:
Grated Horseradish - you want the hot stuff!
Sour Cream & Ranch Dressing (Hidden Valley Mix is best)

Directions: 
I really like to add a bit of Hidden Valley ranch dressing mix powder to the sour cream and thin it a bit with some cream or milk.  Not too much though.  Then add the horseradish to the ranch mix.  The hotter the better!  Mix to your desired taste and serve on the side.  You can leave out the ranch mix and just use sour cream and horseradish as well.  I often do this for a more pure flavor.  Enjoy!

Happy Labor Day Weekend Friends!

May You Have Fun with Your Food,

Laneha