There's just nothing quite like that first bite of a hot and juicy steak, and providing that bliss is something venues specialize in across the Montgomery area.

Much of the work happens before the meat hits the grill.

"We're doing our own trimming and cutting," said Steven Gerken, a recent transplant to the area. He's the new director of hospitality at Wind Creek Wetumpka, home of Fire Steakhouse, 100 River Oaks Drive. "What's nice about that is that we can control the quality of the cuts."

That's also the case at Vintage Year, 405 Cloverdale Road in Montgomery, where their hand-cut fillet mignon and ribeye steaks are the most popular sellers, according to general manager Lenard Flennoy.

"The fillet is going to come from the tenderloin, which is right above where the ribs start," said

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