Review: Andria's Steak Sauce

When I first moved to the St Louis metro area over 20 years ago, a friend introduced me to Andria's restaurant in O'Fallon, IL. They lived up to their reputation then and now by preparing one of the best steaks in the area. Their signature steaks are basted in their own sauce, and I have to tell you that the sauce is well worth adding to your backyard endeavors.

I really enjoy using this sauce as a marinade for steaks, but it goes equally well on chicken breasts and pork chops. It's unique flavor adds a bit of salt & garlic goodness to the meat whether you "brush it on" as they apparently do in the restaurant or choose to marinade as I do.

I recently grilled two whole beef tenderloins for a Christmas gathering. I marinated each of them for 4 hrs in a zip lock bag full of Andria's sauce. When I placed them on the grill, I used the leftover marinade as a basting sauce throughout the cook. I received rave reviews from the diners at our party. I've never met anyone who didn't enjoy steaks prepared in this manner.

If you're in the St. Louis area, the local grocery stores carry the product. If not, it's available online here .

Cheers,
Braddog

Recipe: Steaks on the Bubba Keg

Now I do a lot more lo 'n' slow than I do high temp grilling, but my daughter has been asking for steak so I obliged. And since the Bubba Keg is at its best at high temps, I fired it up Sunday night for steaks on the grill.  I had picked up 4 filets at Sam's for ~$17.

I raked the ashes out of the bottom of the BK and had it at 500 degrees in about 20 minutes with a fresh load of lump charcoal. The cast iron grate put really nice grill marks on the steaks and except for having to butterfly them (my wife and kids like their steak well-done), these came out perfect. They were juicy and fork tender.

Here's how I prepped them:

• 4-5 tablespoons of olive oil
• 1/2 tablespoon of minced garlic
• 1/2 tablespoon of Kosher salt
• 1/2 tablespoon of cracked black pepper
• 1/4 tablespoon of rosemary

I heated this mixture in the microwave for about a minute to thin the olive oil and help to dissolve the salt.  I wisked the mixture together and then poured it into a square baking dish.  I then dipped each steak into the mixture, taking care to turn each one over to get good coverage.  Then, I covered the dish with cling wrap and and let them marinate in the refrigerator for about 90 minutes.

This simple marinade had a great flavor to compliment the steaks grilled over a hot charcoal fire.  I see more steaks in my future!

Cheers,
Braddog