Santa Maria Board Sauce (a.k.a. Board Dressing)

Makes: ~¾ cup (finishes 2–3 steaks) Active: 10 min Rest: 10 min

The Meat Hook

This is a board sauce finish—leafy, garlicky, and bright so every slice gets seasoned twice: once with salt and fire, then again on the cutting board. It’s not a dip; it’s the final brushstroke that marries steak juices to herbs and oil.

Ingredients

• ½ cup extra-virgin olive oil

• 2 Tbsp red wine vinegar (or sherry vinegar)

• 1 packed Tbsp flat-leaf parsley, very finely chopped

• 1 packed Tbsp chives, finely sliced

• 1 tsp fresh rosemary, minced (fine)

• 1 small garlic clove, micro-planed

• ¼–½ tsp red pepper flakes (to taste)

• ½ tsp kosher salt, plus finishing to taste

• ¼ tsp black pepper

• Optional: zest of ½ lemon

Steps

1. In a shallow board-safe bowl, whisk oil, vinegar, garlic, flakes, salt, pepper, and lemon zest (if using). Fold in herbs. Rest 10 minutes.

Pitmaster’s Tip: Finer chop = better cling; aim for confetti, not paste.

2. After steak rests 5–10 minutes, spoon half the sauce onto a wood board. Slice steak across the grain right into the sauce; spoon the rest over the top and toss lightly.

Pitmaster’s Tip: Splash in 1–2 Tbsp warm steak jus to “marry” it on the board.

— ✦ — ✦ —

Rookie ✦ Backyard Pro ✦ Pit Legend

Rookie

✦ Use on tri-tip, strip, or flank.

✦ Taste for salt after adding steak juices.

Backyard Pro

✦ Swap ⅓ parsley for cilantro for asada.

✦ Add ½ tsp Dijon for a silkier emulsion.

Pit Legend

✦ Warm the board sauce slightly over a low burner for winter cooks.

✦ Finish with a ½ tsp beef tallow swirl for ribeye richness.

From the Fire

Cowboy-camp logic: season the board, not just the meat. Herby oil grabs juices so every slice eats like the best end piece.

Tips, Tricks & Techniques

• Keep herbs bone-dry before chopping for bright color.

• Salt at the end—meat brings saline drippings.

• Works as a hot veg finisher (grilled asparagus, mushrooms).

Pair It

• Tri-tip • Flank • Strip • Santa Maria pinquitos & green salad

• Zero-proof: Lime mineral water with a pinch of salt

• Tempranillo or a mezcal highball

 

Pitmaster/Grillmaster

Michael McDearman is a PitMaster/Grillmaster, Restaurateur, and Good Ol’ Country Boy with a Passport full of Cook-Offs and a Phone full of Grill Photos — not a backyarder playing PitMaster online. He’s represented 50+ Major BBQ & Grilling Companies, served 3 Years as Grillmaster for Beef. It’s What’s For Dinner., Won Contests Around the World, earned SIX Straight Golden Tickets to the Steak World Championship, and Judges Food Competitions on the World’s Largest Food Sport Stages.

Michael’s the BBQ Buddy who shows up with Tongs, Temps, and a Plan: Honest Temps, Natural Fats, Good Drinks & Good Times! If it’s a fake outfit or accent or just bad info, it’s OUT. Life is too short. Let’s have FUN! If it helps you win Saturday Dinner for your “Judges” — Family, Friends, and Folks — it’s IN. Steak, Brisket, Burgers, or Ribeyes for a Crowd — BBQ, Grilling, Outdoor Living is the Way.