by David Olson


Elevating Your Tailgates with Homemade Steak Sauces

With summer now gone, and the fall football season in full swing – the time is urgent to begin considering how to simply, yet effectively elevate your tailgate party to the next level!

So. You’ve purchased the beverages, buffalo wings, pretzels, chips & dips. What’s next?

Step One – Save & consume the beverages.

Step Two – Clear your grill immediately – serve those boring finger foods and bland sodium snacks to the unfortunate, uneducated saps wearing jerseys of the opposing team!

Step Three – If your intention is to be the patriarch of the parking lot barbeque – it’s time to up your game – nothing sizzles outside the stadium like a white-hot grill loaded with massive hunks of tender, mouth-watering, well-marbled & fire-encrusted New York strip steaks, double-thick t-bones, or cowboy-cut ribeyes!

Step Four – Read below. In this post I’ll share 3 of my favorite, tested, proven and devoured Steak Boss Sauces. Crowd-pleasing, big and bold flavors. Complementing and enhancing of Omaha Steaks meats being seared to mouthwatering perfection over the grates of your tailgate grill.

Sidenote: Be it steaks, seafood, chicken, or other proteins, Omaha Steaks has a number of sauces including Wasabi Mango, Lemon Dill Tartar, Steak Gravy and more that you can find here.

51. Argentinian Chimichurri

• 1 cup each parsley & cilantro, chopped
• ¼ cup oregano, chopped
• Handful of garlic cloves, minced
• ½ red onion, chopped
• ½ cup olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon lime juice
• Red pepper flakes, sea salt & fresh ground pepper, to taste

Method to the Madness
1. In a large bowl, combine all prepared fresh ingredients with oil, vinegar, lime juice and seasonings.
2. Whisk to thoroughly combine & serve immediately at room temperature.

62. Rosemary & Shallot Red Wine Sauce

• Canola oil
• 3-4 shallots, chopped
• 3-4 cloves garlic, minced
• A few rosemary sprigs
• ¼ cup balsamic vinegar
• 1 tablespoon brown sugar
• 1 ½ cups Cabernet wine
• A knob of butter
• Kosher salt and fresh ground peppercorn, to taste

Method to the Madness
1. Over medium heat sauté shallots & garlic for 7-10 minutes, until fragrant & just beginning to caramelize.
2. Add vinegar & sugar, then turn down heat & simmer until syrup-like in consistency.
3. Add Cabernet wine & continue cooking until volume reduced by ½.
4. Lob in knob of butter, season to taste & whisk until desired consistency achieved.
5. Pour into a food processor, blending until smooth. Set aside to cool, then serve.

43. Blue Cheese & Wild Mushroom Sauce

• 1 tablespoon canola oil
• 1 small sweet yellow onion, finely diced
• 3-4 cloves garlic, minced
• 8 ounces wild mushrooms, rough chopped
• A few sprigs of rosemary & thyme leaves, minced
• 1 ½ cups blue cheese, crumbled
• ¾ cup heavy cream
• ¼ cup chicken stock, plus additional as needed to thin sauce
• 1 tablespoon unsalted butter
• Kosher salt and fresh ground peppercorn, to taste

Method to the Madness
1. Over medium heat sauté shallots & garlic for 3-5 minutes, until just fragrant.
2. Add mushrooms & cook for additional 5 minutes, until tender & moisture released.
3. Turn down heat, add herbs, cheese, cream & chicken stock, cooking until desired consistency achieved.
4. Fold in butter, season to taste & serve immediately.

Step Five – Crank up the flame of your stainless steel grill machine, load up those medium-rare sizzling steaks with your favorite homemade steak sauce & assume your throne as undisputed Boss of the Tailgate Barbeque!

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About the Author

Hello, I'm David from ABachelorAndHisGrill.com. I’m madly in love with creating amazing food, tossing back a fantastic chilled beverage (or 2), laughing loudly, & traveling the Globe in search of epic adventure!

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