Beef Tenderloin With Black Olive Roasted Red Pepper Butter
Grilled T-Bone Steaks With Gorgonzola Butter
Teriyaki Grilled Beef Kabobs

• Grilling is a simple way to cook.
• Grilling is the most all-American culinary activity.
• Grilling adds lots of flavor to foods while adding no calories.
• Grilling makes an instant good-time outdoor party.

• Plan ahead: Always preheat your grill!
• Apply seasoning, whether salt and pepper or a rub of various herbs and spices, before grilling.
• Take the "fridge chill" off steak by letting it sit for up to 30 minutes before grilling.
• Grill steaks over medium high heat for browning, which adds flavor and eye appeal.
• Judging doneness can be learned through experience; if you're a beginner, use a meat thermometer (160°F for well done).
• As a rule of thumb, 10 to 12 minutes on medium high will cook a steak rare, 12 to 14 minutes will cook a steak rare to medium and 14 to 18 minutes will cook a steak well to well done.
• Let steaks rest for 5 to 10 minutes after removing from the grill; this allows juices to redistribute for a nice 'n' juicy steak. If cut too soon, juices will run from steak.
• Remember that a steak will continue to cook while it is resting.

1. Preheat grill or broiler.
2. Combine butter, black olive bruschetta topping and peppers in small bowl and mash together with fork to combine well. Season to taste with black pepper.
3. Brush steaks with a little olive oil and season liberally on both sides with steak seasoning.
4. Grill or broil steaks to desired doneness.
5. While still hot, top each steak with dollop of prepared butter and serve as it melts over steak.

1. Preheat grill or broiler.
2. In small bowl, combine butter, Gorgonzola cheese and chives. Mix well to combine thoroughly. Season with pepper and reserve.
3. Season steaks liberally on both sides with steak seasoning. Grill 4 to 5 minutes on each side or to desired doneness (alternately steaks can be broiled).
4. Remove steaks from grill and immediately top each with large dollop of Gorgonzola butter. Serve with baked potatoes.

1. Preheat grill or broiler.
2. Place kabobs in shallow baking dish and coat with marinade.
3. Grill kabobs about 10 minutes, turning over once or twice, until beef is cooked to desired doneness.
4. Serve kabobs over steamed white rice.

• Lean toward "loin." Look for the word "loin" or "round" on beef packaging. These words are your clue to beef cuts high in taste and low in fat.
• Palm your portion. In general, the size of your palm approximates the amount of meat that's the right portion for your body size.
• Let savory flavors rule. Use marinades, rubs and sauces that are low-fat flavor boosters. Sutton & Dodge offers a world of flavors in rub and marinade products.
• Fresh is key for food safety. Sutton & Dodge uses new packaging technology, which keeps meat fresher longer in the refrigerator than conventionally wrapped meat.
• Add color for nutrition, eye and taste appeal. Make kabobs with lean beef and add fruits and veggies. Host a "cook your own kabob" party by offering cubes of steak and a colorful array of vegetables cut for kabobs. Cherry tomatoes, summer squash, onion, colored bell peppers — all offer color, taste and nutrition.
• Finish off your menu with fruit from the grill. Pineapple, peaches, nectarines, plums, even pitted cherries can be grilled briefly to enhance their natural sweetness. Serve with a dollop of whipped cream. The beauty of grilled fruit is its intense sweetness.