It’s time to say goodbye to summer and hello to fall, cooler weather, sweaters, football and falling leaves.

But before we do, let’s give summer one last hurrah, shall we? With food, of course!

Let’s head outside one last time, wearing our swimsuits and sleeveless shirts, shorts and floppy hats. And let’s have an end-of-summer cookout!

Think of it as a goodbye tour for your grill. If yours is anything like mine, it got quite a workout this summer and it’s about to get a bit of well-earned rest. Not totally. But it won’t be working overtime anymore.

So what do we think of when we think summer recipes?

Steaks are always on my list! (But you knew that.)

I’ll be grilling up some filet mignon and ribeyes for my End-of-Summer Steakfest. And maybe try some of these delicious steak recipes like Grilled Ribeye Steak in a juicy marinade or this fabulous Grilled Filet with Shellfish Butter. What a refreshing mix of surf and turf!

Have you ever tried a Medeira Butter Sauce for Filet Mignon? Now might be the time! Just grill up some filet mignon and drizzle this excellent sauce over your steaks and some mashed potatoes. Dine al fresco and it’ll be an end-of-summer treat!

Don’t forget to follow the Grilling Chart and Cooking Tips for each cut you choose. They really help guide you to a perfect finished product. And don’t forget the Grilling Timer App, too, if you’re a smartphone junkie! It’s so easy to use.

I like it when some of the thinking is done for me. I’m still hanging on to those lazy days of summer.

What will you be cooking for your summer send-off? I hope it includes some fresh summer fruit, a tasty salad and lots and lots of grilled beef!

Bye bye summer and hello fall!

Time to break out some new recipes!

Ribeye steaks are my favorite so this particular recipe speaks to me — LOUDLY.

Bone-in ribeye has that extra punch of flavor I crave, but if you’re – say – a filet mignon fan – this recipe could easily be used on that or any cut you like.

The blueberry port sauce is so different and refreshing for eating outdoors and enjoying the scenery.

So get out and enjoy!

Grilled Bone-in Rib Eye Steaks with Arugula and Roasted Tomato Salad

Ingredients:

4 Bone-In Ribeye Steak
20 cherry tomatoes
1 tsp. Dijon mustard
1 tbsp. minced shallot
1 tbsp. balsamic vinegar
2 tbsp. extra virgin olive oil
2 cups arugula
salt and pepper to taste

Directions:

For Bone-in Rib Eye Steaks

Pre-heat charcoal or gas grill to high. Season steaks generously with salt and pepper.

For Arugula and Roasted Tomato Salad

Preheat oven to 350 degrees. Slice cherry tomatoes in half. Drizzle with a little Extra Virgin Olive Oil, season with salt and pepper and toss to coat. Place on a sheet pan and roast in the oven for 15 minutes. Remove from oven and set aside. Place Dijon mustard, shallots and Balsamic in a small bowl and wisk to combine, season with salt and pepper, slowly drizzle in Extra Virgin Olive Oil to combine.

Place room temperature rib eyes on the pre-heated grill. Sear on each side for 4 minutes for medium-rare or longer for desired temperature. Remove from grill and let rest for 10 minutes. While steaks are resting, place arugula and tomatoes in a medium sized bowl, and toss with balsamic vinaigrette. Season with salt and pepper to your taste. To serve, place salad on large platter and top with grilled rib eye steaks. Serves 4.

Filet Mignon with Blueberry Port Sauce

Ingredients:
2 slices Bacon
2 tbsp. minced shallots
2 tbsp. unsalted butter, divided
1/2 cup dried blueberries
1/2 cup port
1/4 cup beef stock
1 1/2 tsp. balsamic vinegar
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. minced tarragon, plus extra for garnish
4 (6 oz.) Filet Mignons

Directions: In a 10-inch skillet, cook Bacon over moderate heat until crisp (about 4 minutes) and transfer to paper towels to drain. Pour off excess fat from skillet. Crumble bacon and reserve.

In same skillet, melt 1 tablespoon butter over medium heat. Cook shallots in butter stirring until softened. Add dried blueberries, port and beef stock. Simmer over medium-low heat until liquid is reduced by half (about 4 minutes). Stir in balsamic, 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and 1 tablespoon of remaining butter. Transfer sauce to a small bowl and stir in reserved bacon and minced tarragon. Keep sauce warm.

Cook Filet Mignons to medium rare. Place each filet on a plate and spoon over the top. Garnish with tarragon. Serves 4.

It’s time to make all those light and wonderful dishes that make summer so amazing – before the weather changes.

Enjoy the taste of summer with these delicious summer dinner recipes.

1. Caribbean Beef Tip Salad with Mango Vinaigrette. Talk about a sunny dish! Delish!
2. Grilled Tenderloin with Avocado Burre Blanc. Avocado SCREAMS summer!
3. Moroccan Pita with Couscous Salad and Mint-Parsley Yogurt Sauce. Refreshing!
4. Chipotle-Citrus Marinated Chicken Breasts with Grilled Tortillas and Avocado Salsa. Soak it in! 
5. This.
6. And this!
7. A beautiful filet mignon. Need I say more?
8. Beef kabobs. Oh yeah!
9. Jack & Coke Marinade. Send the summer off in style!
10. Lemon Herbed Top Sirloin. Nothing says “summer” like citrus!

Photo courtesy of KansasCitySteaks.com.