Steak Bites with Smoked Chimichurri

Steak Bites with Smoked Chimichurri

Get your tastebuds ready for the ultimate comfort food because I’m making Steak Bites with Smoked Chimichurri today. This isn’t…

The post Steak Bites with Smoked Chimichurri appeared first on Over The Fire Cooking.

Steak Bites with Smoked Chimichurri

Get your tastebuds ready for the ultimate comfort food because I’m making Steak Bites with Smoked Chimichurri today. This isn’t your typical steak, egg and potato recipe—the smoked chimichurri sauce is the star. And, when I say smoked, I mean it! We’ll take a smoldering hot lump of hardwood right from the fire and place it directly in a Mason jar with the sauce.

The Smoked Chimichurri is created when a hot hardwood coal is dropped into the jar and covered.

I know it sounds risky, but trust me, some sort of alchemy happens when the smoke mingles with the ingredients. After I first saw my buddy @Salvalacocina doing it, I knew I had to give it a shot. He said it was crazy, and he was right—it’s crazy good!

Invest in the best charcoal

Here’s a pro tip for getting the best results from your backyard grilling every time: head over to Cowboy Charcoal. They make a full range of all-natural hardwood charcoals that always deliver an authentic smoky taste. Made without chemicals or additives, it’s perfect for adding smoky flavor to our chimichurri sauce and to the steak bites. Trust me, you won’t go back once you try Cowboy Charcoal!

Why You’ll Love Steak Bites with Smoked Chimichurri

The smoky chimichurri sauce is a great way to enhance the flavor of steak bites, farm-fresh eggs and potatoes. The flavorful smoky sauce on the perfectly cooked steak, eggs, and potatoes is more than a meal—it’s an epic experience! It’s also a straightforward breakfast recipe that you can turn into a simple dinner or lunch any time of year.

While I normally think of Grilled Skirt Steak with Chimichurri as the most classic use for the sauce, I’ve also stuffed chimichurri into a picanha, made a bone marrow chimichurri and used it for a chimichurri marinated tri tip recipe! It’s a very versatile sauce, and one that you should definitely add to your saucy arsenal.

Steak Recipe Ingredients Run Down 

  • Juicy Steak Bites  I went with ribeye steak for the tasty bite size pieces. To season the steaks, you’ll need your favorite vegetable oil (canola oil, avocado oil or extra-virgin olive oil all work) and my favorite Mesquite Peppercorn Lager seasoning. 

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  • Fried Eggs – Farm fresh eggs from happy free-ranging hens might cost a dollar or two more, but they are so worth it. The yolks pop with a deeper orange color, and they taste way better. Most grocery stores carry them these days. 
  • Crispy Potatoes – Your favorite variety of potatoes is seasoned with kosher salt, black pepper and garlic powder. 
  • Smoked Chimichurri – Gather up your fresh parsley, garlic cloves, olive oil, red wine vinegar, oregano, red pepper flakes, salt and pepper to make the smoked sauce that marries all the ingredients together.
Steak Bites with Smoked Chimichurri is an epic complete meal and comfort food dish.

Alrighty, now that we know which simple ingredients we need from the store, let’s dive into the step-by-step instructions for making the recipe. 

How to make Steak Bites with Smoked Chimichurri

Smoked Chimichurri Prep Time

First, let’s start by prepping the epic smoked chimichurri sauce. Grab a Mason jar (or other covered container). Add some dried oregano, a generous pinch of red pepper flakes and hot water. Let this mixture steep for about 5 minutes. This allows for a “flowering”—otherwise known as a rehydration of the herbs—to amp up their flavor. 

The Smoked Chimichuri sauce is prepared in the Mason jar.

Next, add all the chimichurri ingredients to the jar. With your tongs, grab a smoldering, white-hot piece of hardwood from the fire and place it carefully into the jar. Quickly cover the container to trap the smoke inside, and then set it aside for 20-30 minutes. This will give your chimichurri that unique smoky flavor that I can’t stop talking about—because it’s so freakin’ delicious! 

You could also use this sauce to make a Chimichurri Steak Sandwich with it’s added smoky flare! If the charcoal addition is off-putting to you, give my Steak and Eggs with Charred Scallion Chimichurri because it’s very similar to this recipe, but with a different chimichurri. If you’re a land and sea meat over, I can also say that chimichurri works well with steak and shrimp!

Steak Skillet

Now, let’s move on to making the steak bites. Slice your room temperature ribeyes into 1.5-inch steak cubes. Slather those bad boys with oil and season them generously with my Mesquite Peppercorn Lager rub.

The potatoes are cubed on the cutting board, and the ribeyes are sliced into cubes.

If you don’t have this tasty seasoning yet, sprinkle the steaks with kosher salt, black pepper and garlic powder. Set the seasoned steaks aside and fire up your grill. Let it reach a medium-high heat of around 375 degrees F. Place an oiled cast iron skillet on the fire to preheat for about 2 minutes. 

Once the skillet is ready to go, add your steak bites in a single layer and cook them for about 1.5 minutes on each side. When they’re perfectly seared, pull them off the heat and keep them warm. 

The steak is cooked in a cast-iron skilled over the Breeo grill.

Next, add the diced potatoes to the skillet. Let them cook for 15-20 minutes until they’re browned and crispy on the outside, but soft on the inside. When the potatoes are done, add the steak bites back to the skillet and make small divots for the eggs. We love a steak and egg situation, especially when it involves potatoes!

Divots are made for the farm-fresh eggs to cook alongside the potatoes.

Crack the eggs into the skillet and cook them to your desired level of doneness. Right before finishing, drizzle the smoked chimichurri over the steak, eggs, and potatoes. Just don’t forget to remove the charcoal ember from the chimichurri sauce before doing so!

Once everything is cooked to perfection, pull the skillet off the heat and let it cool slightly.

Finally, the feast is ready to devour. The only thing left to do is enjoy the complex flavors in your smoked chimichurri masterpiece. Cheers! 

What to Serve with Steak Bites with Smoked Chimichurri

The Steak Bites with Smoked Chimichurri recipe creates a complete meal unto itself, so there’s no urgent need to add more of your favorite sides. However, you could easily complement this dish with some crusty French bread and some softened garlic butter. 

If you love skillet meals as much as I do, you may want to hope over to these recipes: Country Breakfast Skillet, Grilled Steak with Skillet Potatoes, Ron Swanson Breakfast Skillet, Southwestern Breakfast Skillet, Chipotle Coffee Rub Steak & Eggs Skillet.

The completed dish sizzling over the fire.

Leftovers & Reheating

While I don’t recommend saving any leftover eggs, the steak and potatoes can be wrapped tightly in aluminum foil and stored in an airtight container for up to 3 days. Keep the chimichurri in its Mason jar and keep it up for a week to add flavor to any other meals you are making. 

Make chimichurri sandwiches with leftover steak, or reheat the steak and potatoes in a cast-iron skillet over medium heat. Add some oil to prevent sticking and cook until they are warmed through about 5-7 minutes. You could also throw them in the air fryer for 10 minutes. 

More with Chimichurri

FAQs for Steak Bites with Smoked Chimichurri

Can I use another cut of steak other than ribeye for the steak bites?

Absolutely! While ribeye is a fantastic choice due to its marbling and flavor, you can definitely use other cuts of steak. Sirloin steak tips, filet mignon, or New York strip steak are great alternatives that will work well for steak bites. Just make sure to adjust the cooking time accordingly, as leaner cuts may cook faster and can dry out if overcooked.

Should I blend the chimichurri sauce in a food processor? 

For this recipe, we’re keeping the sauce rustic, so there’s no need to make it smooth. We want to taste the pieces of hydrated oregano and leaves of fresh parsley in every bite. 

Can I use any kind of charcoal to go inside the chimichurri sauce jar? 

Great question! Make sure to avoid using charcoal briquettes that contain additives or lighter fluid, as they can impart unwanted flavors to the sauce. Instead, opt for natural lump charcoal or hardwood chunks, which will provide a clean, smoky flavor without any added chemicals. Always exercise caution when handling hot charcoal.

Get stoked for life

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Steak Bites with Smoked Chimichurri
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Steak Bites with Smoked Chimichurri

Steak Bites with Smoked Chimichurri isn't your typical steak, egg, and potato recipe – the smoked chimichurri sauce is the hero!
Course Breakfast, Brunch, Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 970kcal
Author Derek Wolf

Ingredients

Steak:

Eggs:

  • 3-4 Farm Fresh Eggs

Potatoes:

  • 1.5 cups Diced Potatoes
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper
  • 1 tsp Garlic Powder
  • Neutral Oil as needed

Smoked Chimichurri:

  • 1.5 cups Parsley chopped
  • 3-4 cloves Garlic minced
  • 1.25 cups Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1/8 cup Hot Water
  • 1 tbsp Dried Oregano
  • 1 tsp of Red Pepper Flakes
  • Salt & Pepper to taste

Instructions

Smoked Chimichurri:

  • Add the oregano, red chili flakes and hot water to a Mason jar and let steep for 5 minutes.
  • Add all the ingredients for the chimichurri to the Mason jar along with a smoldering coal from the fire (ideally white hot). Cover quickly to encapsulate the smoke, then set to the side to let the smoke infuse for 20-30 minutes.

Steak Skillet:

  • Slice your steaks into 1.5” bite sized pieces.
  • Slather your steaks with oil and season thoroughly with my Mesquite Peppercorn Lager rub or your favorite beef rub. Set to the side.
  • Get your fire for direct cooking at medium high heat (around 375F). Add a cast iron skillet with oil to preheat 2 minutes before cooking.
  • Add your steak bites to the skillet and cook for 1.5 minutes per side. Once they are done, pull them off and keep warm.
  • Add the potatoes to the skillet and let cook for 15-20 minutes until they have browned and are crispy on the outside but soft on the inside.
  • When done, add the steak back to the skillet and make 3-4 divots for the eggs.
  • Crack the eggs into the skillet and cook to your desired liking. Right before you are done, drizzle the Smoked Chimichurri over the top of the skillet and pull off to cool.
  • Serve and enjoy!

Notes

ProTip: Invest in the best charcoal
Here’s a pro tip for getting the best results from your backyard grilling every time: head over to Cowboy Charcoal. They make a full range of all-natural hardwood charcoals that always deliver an authentic smoky taste. Made without chemicals or additives, it’s perfect for adding smoky flavor to our chimichurri sauce and to the steak bites. Trust me, you won’t go back once you try Cowboy Charcoal!

Nutrition

Calories: 970kcal | Carbohydrates: 20g | Protein: 30g | Fat: 87g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 58g | Trans Fat: 0.01g | Cholesterol: 192mg | Sodium: 717mg | Potassium: 903mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2265IU | Vitamin C: 48mg | Calcium: 99mg | Iron: 6mg

The post Steak Bites with Smoked Chimichurri appeared first on Over The Fire Cooking.

Hot Smoked Salmon

Hot Smoked Salmon with a Whisky Chipotle Glaze

Get your grill out, ’cause we’re making the best Hot Smoked Salmon with some Pendleton Rye Whisky. It’s an epic recipe…

The post Hot Smoked Salmon appeared first on Over The Fire Cooking.

Hot Smoked Salmon with a Whisky Chipotle Glaze

Get your grill out, ’cause we’re making the best Hot Smoked Salmon with some Pendleton Rye Whisky. It’s an epic recipe that merges three favorites: an Old-Fashioned cocktail, BBQ seasoning, and succulent salmon with a flaky texture.

Post Sponsored by Pendleton Whisky.

Hot Smoked Salmon with a Whisky Chipotle Glaze

The final result of this culinary combo? Sweet, spicy, and smoky decadent goodness in every bite. This hot smoked salmon recipe is a variation of my Bourbon Bacon Pecan Salmon recipe. However, this time around the garlic and chipotle kick up the smoky flavor a notch or two.

Why am I recommending Pendleton Whisky? If you know, you know. And if you don’t know, then you should soon find out! Pendleton Whisky is distilled in Western Canada with glacier-fed spring water sourced from Mt. Hood, Oregon. With its exceptionally smooth texture and rich, complex flavor profile, I always keep a bottle of Pendleton Whisky in my cabinet. 

Why You’ll Love Hot-Smoked Salmon

To clarify, this is not a traditional cold smoked salmon recipe made in the Traeger Smoker. We’ll use a grill and a higher temperature so that the salmon cooks for only about 20 minutes on the grill grates. The smoke flavor in the cooking process comes from the chipotle and the fruit wood chips we’ll throw in the grill.

The hot smoked salmon is planked by orange slices.

Besides the short cooking time, Hot Smoked Salmon is always a great idea for special occasions or easy weeknight dinners. Salmon doesn’t need a long time to cook so it’s perfect for summer nights when you’re not in the mood to spend hours standing by the grill. 

Overall, wild salmon with flavor love from the barbecue seasoning and the Pendleton Rye Whisky chipotle glaze is so freakin’ delicious. Each bite is rich, flavorful and memorable!

More Salmon

Delicious Smoked Salmon Recipe Ingredients

  • Full Side of Salmon – The best type of salmon is always a personal preference. Wild-caught salmon from the Pacific Northwest is my favorite, however, Atlantic salmon, farm-raised salmon or even sockeye salmon are fine. Choose whichever one you think is the better choice and season it with your favorite BBQ rub.

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  • Whisky Chipotle Glaze – A tantalizing blend of Pendleton Rye Whisky, maple syrup, BBQ sauce, brown sugar, Chipotle puree and sesame seeds creates a sticky, flavorful coating for the salmon.
  • Oranges – Sliced navel oranges serve as a natural “plank” for the salmon during cooking, imparting another Old-Fashioned-inspired touch.

With its tantalizing blend of flavors and easy preparation, Hot Smoked Salmon is sure to become a favorite recipe in your culinary arsenal. You’ll savor every bite of the smoky sweet goodness! 

How to Make the Best Salmon on the Grill 

First, let’s get started by firing up the grill. Preheat it to medium-high heat, aiming for around 350 degrees F.

Whisky Glaze for Hot Smoked Salmon

Next, once the grill is heated up, place a cast iron skillet over the high-heat side. Toss in your minced garlic and let it sizzle and brown for about 2 minutes. Then comes the fun. Deglaze the skillet with Pendleton Rye Whisky and let it simmer for another 2 minutes. 

The Whisky Chipotle Glaze gets thick and sticky

Next, it’s time to add the rest of the ingredients for the sweet and spicy whiskey glaze. Let everything simmer away over the flames until it thickens up, usually about 4-5 minutes. Keep an eye on it, stir it often, and if it starts bubbling too high, just pull the skillet off the flames for a bit. Once it’s nice and thick, let it cool down for a few minutes to room temperature.

Glazing the salmon is a great way to add more flavor to the dish. If this specific glaze isn’t doing it for ya, check out the glazes I use in my Bourbon Bacon Pecan Salmon, Teriyaki Salmon or Honey Mustard and Chili Baked Salmon for other options.

Salmon

While the glaze is cooling off, let’s prep the surface of the salmon. With the skin side down, generously season the top of the salmon with the BBQ Rub and set it aside. 

The top of the salmon is covered with the spicy whiskey glaze

Go ahead and grab those sliced oranges and then arrange them on the cooler side of the grill as a plank. You may have seen me use this technique before in the Planked Salmon recipe. This is one of my favorite ways to cook salmon because it’s a simple and easy way to add flavor, plus it ensures the salmon won’t stick to the grill.

Carefully lay the seasoned salmon on top of the oranges. Next up, slather the salmon generously with that delicious Whisky Chipotle Glaze. Make sure to cover every inch with that sticky and flavorful sauce. 

The vibrant and spicy whiskey glaze covers the salmon.

Grilling Hot Smoked Salmon

Close the grill lid and let it work its magic, cooking indirectly at 350 degrees F for about 15-20 minutes, or until the salmon reaches an internal temperature of 135-145 degrees F. To check the temperature, make sure to use an instant-read thermometer. 

Once the salmon is done, carefully take it off the grill and sprinkle on some chopped chives and a few extra sesame seeds for good measure. All that’s left to do is serve up each piece of salmon. Lastly, enjoy every bite of that hot smoked salmon goodness!

Hot Smoked Salmon is flaky, spicy, and tasty.

For other fun salmon recipes, check out how to make Smoked Salmon Burnt Ends or even Salmon Wrapped Shrimp! Baked Wood Plank Salmon is another classic that’s easy to cook and so freakin’ delicious!

What to Serve with Fresh Salmon

Hot Smoked Salmon pairs well with many of your favorite sides. I’m thinking grilled vegetables, a fresh green salad, or garlic-infused mashed potatoes. For drinks, make a classic Pendleton Old Fashioned cocktail, because, of course, it’s the perfect complement. See the quick and easy recipe below. 

If you love seafood as much as me, check out the latest post about how to make a Grilled Seafood Platter.

Pendleton Old Fashioned Cocktail Recipe

Firstly, fill a mixing glass or cocktail shaker with a handful of ice cubes. Secondly, pour in 2 ounces of Pendleton Whisky. Next, add a quarter ounce of simple syrup. Then, add two dashes of Angostura bitters before stirring or shaking vigorously for about 30 seconds. Finally, strain the concoction into a glass filled with fresh ice. Garnish with an orange twist. 

Pendleton Whisky Old Fashioned

Leftovers & Reheating

If you happen to have a lot of salmon left over, first let it cool down. Then, store it in an airtight container in the fridge for up to 2 days.

To reheat, warm the salmon over the grill tucked inside some aluminum foil at a low temperature for about 10-12 minutes. Leftover cold salmon is great on salads or in creamy pasta dishes. 

FAQs for Hot Smoked Salmon

Can I use a different type of whisky for the glaze?

While Pendleton Rye Whisky offers the best results for this salmon recipe, feel free to experiment with other spirits like bourbon. 

Can I use a different method to cook the salmon fillet? 

Absolutely! If you don’t have a grill yet, you can achieve tasty results by baking the salmon in the oven at 400 degrees for about 14-15 minutes, depending on the thickness of the fish.

Can I adjust the spiciness of the glaze?

Yes, to do so, you only need to adjust the amount of Chipotle puree or simply leave it out. 

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All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

Hot Smoked Salmon with a Whisky Chipotle Glaze
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Hot Smoked Salmon

My Hot Smoked Salmon recipe features a Whisky Chipotle Glaze made with the finest Pendleton Rye Whisky.
Course Dinner, Lunch, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 people
Calories 150kcal
Author Derek Wolf

Ingredients

Salmon:

  • 1 Whole Side of Salmon
  • ¼ cup BBQ Seasoning
  • 4-5 Navel Oranges sliced
  • Chopped Chives for garnish

Whisky Chipotle Glaze:

  • 3 oz of Pendleton Rye Whisky
  • 2 tbsp Maple Syrup
  • 2 tbsp BBQ Sauce
  • 1.5 tbsp of Brown Sugar
  • 1 tbsp Chipotle Puree
  • 2 tsp Brown Sugar
  • 2 tsp Sesame Seeds

Instructions

  • Preheat a two zone medium-high heat fire (around 350F).
  • Add a cast iron skillet over the high heat side of the side. Add your minced garlic to brown for 2 minutes, then deglaze with Pendleton Rye Whisky and let simmer for 2 minutes.
  • Next, add the rest of the ingredients for the Whisky Glaze and let simmer over the flames until thickened (about 4-5 minutes). Make sure to stir it often, and pull the skillet off the flames if you see it start to bubble too high. Let it cool, then add it back to the flames and keep stirring. Once the glaze has thickened, pull it off and let cool for 5 minutes.
  • Generously season your salmon with BBQ Rub and set to the side.
  • Add all your sliced oranges to the cool side of the grill to create a “plank” for your salmon to lay on.
  • Place the salmon on top of the oranges and slather in the Whisky Chipotle Glaze. Thoroughly cover the top of the salmon with the glaze.
  • Close your grill lid and cook indirect at 350F for 15-20 minutes until it reaches 135-145F internal.
  • When the salmon is done, pull it off and garnish with chopped chives and more sesame seeds. Serve with a Pendleton Old Fashioned and enjoy!

Notes

Pendleton Old Fashioned Cocktail Recipe
Fill a mixing glass or cocktail shaker with a handful of ice cubes. Pour in 2 ounces of Pendleton Whisky. Next, add a quarter ounce of simple syrup. Then, add two dashes of Angostura bitters. Stir or shake vigorously for about 30 seconds. Strain the concoction into a glass filled with fresh ice. Garnish with an orange twist. 

Nutrition

Calories: 150kcal | Carbohydrates: 22g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 83mg | Potassium: 291mg | Fiber: 3g | Sugar: 13g | Vitamin A: 376IU | Vitamin C: 42mg | Calcium: 119mg | Iron: 3mg

The post Hot Smoked Salmon appeared first on Over The Fire Cooking.

The Best Tomahawk Steak

The best tomahawk steak recipe with finishing butter.

I’m not exaggerating: this is the best tomahawk steak recipe I’ve ever made. The flavor is just next level insane.…

The post The Best Tomahawk Steak appeared first on Over The Fire Cooking.

The best tomahawk steak recipe with finishing butter.

I’m not exaggerating: this is the best tomahawk steak recipe I’ve ever made. The flavor is just next level insane. This freakin’ delicious steak is all thanks to butter, butter and more butter. I have no words. 

The best tomahawk steak recipe with finishing butter.

Well, maybe just a few. I want you to love this perfect tomahawk steak as much as I do, so let’s get you all the steps you need to reach steak nirvana!

Why You’ll Love Tomahawk Steak

This recipe is a combination of a Peter Luger-style steak, based on how they cook it at the famous New York City steakhouse, and the cooking style from Ruth’s Chris Steak House, which is known for its sizzling, butter-basted, tender steak. Grilling gets us that perfect crust, then baking infuses all the herbs and butter into the crust. The finishing butter takes this perfect steak over the top. Mix and change out whatever you like for herbs, and you’ll have the best steaks ready for any special occasion.  

For more steak and butter recipes, check out Chili Butter Steak and Shrimp, Grilled Steak and Shrimp with BLK Garlic Butter and Steak Frites With Garlic Chili Butter.

Tomahawk Steak Ingredients

  • Steaks: A tomahawk steak is a big, thick-cut, bone-in ribeye steak with the long bone still attached. It’s an impressive cut that stands out on the plate, and like I’ve said before, it’s a great way to make you feel like a grilling warrior. We’ll season our tomahawk ribeye steak with kosher salt, black pepper and garlic powder. 
  • Deluxe Butter: Yes, we have two butter components in this recipe. First, our baking butter, which is flavored with rosemary, thyme and garlic. To cap it all off, we’ve got an incredible finishing butter, which has parsley and kosher salt to put this recipe over the top. 
Seasoning the tomahawk steak for grilling.

Make-Ahead Compound Butter

I know you’re going to want to make this great steak again and again, so here’s the best way to be ready whenever the craving hits: make some compound butter to stash in your fridge or freezer.

First, put a stick of butter on the counter and let it soften to room temperature. Then, place the butter in a small bowl and fold in your choice of seasonings, like garlic and herbs (dill, parsley, thyme, sage and basil all work well here). The possibilities for spices and herbs here are endless!

Once everything is thoroughly mixed in, form the butter into a log. Wrap the log in plastic wrap and chill in the fridge or freezer overnight, until it’s firm and you can slice it easily. When you’re cooking steak, put a slice on top and enjoy!

How to Make the Best Tomahawk Steak

Get ready for the most flavorful cut of beef that’s ever hit your tastebuds. I’m stoked for you to try this delicious tomahawk steak!

Preparing the Steak and Butter

Quick note: for best results, take your steaks out of the fridge an hour before you plan to grill so they can come up to room temperature. 

First up, mix 1/4 cup melted unsalted butter, 1.5 tablespoons of chopped parsley and kosher salt to taste in a small bowl. This mixture will be our finishing butter. 

Next, pat your steaks dry with a paper towel, then slather your 2-3 room temperature tomahawk steaks with beef tallow. Season steak generously with 1.5 tablespoons of kosher salt, 1.5 tablespoons of black pepper and 1.5 tablespoons of garlic powder. 

Grilling the Tomahawk Steak 

Seasoned meat starting to cook on the grill.

Preheat your charcoal grill to 400 degrees Fahrenheit for direct cooking. Once the grill is up to temperature, place steaks on the grill and cook until the internal temperature reaches 110 degrees F, which will take about 15-20 minutes for this thick steak. While the steak cooks, make sure to flip them occasionally to develop a nice crust. Pull them off the grill when they reach temperature and let the meat rest for 10 minutes. 

Finishing the Tomahawk Steak

To finish, preheat your oven to 500 degrees F for direct cooking. You can also do this step in a broiler or salamander grill. Place your rested tomahawk steaks in a heavy skillet (preferably cast iron) with 2-3 tablespoons of unsalted butter, 3-4 rosemary sprigs, 3-4 thyme sprigs and 3-4 crushed garlic cloves. Then, slide the skillet into the oven to broil for 3-4 minutes, until the butter is sizzling and popping. Carefully pull the hot cast iron skillet out of the oven and top each steak with the finishing butter. 

Tomahawk steaks broiling in finishing butter.

This cooking process is like the reverse of reverse searing a steak because we first get a good crust on the steak and then bake it so that it can finish cooking. If you want to try more with this style of cooking, check out my Grilled Tuscan Steak or my Steakhouse Picanha! I’ve also written an article about the Best Steaks for Reverse Searing, if that style of cooking is more your thing!

If you really want to get wild, I can also show you how to hang the tomahawks over the fire or how to cook a tomahawk steak on the coals!

Serving the Best Tomahawk Steak

Let your steak rest for a couple more minutes once you’ve pulled it out of the oven. Slice against the grain on a sturdy cutting board, serve and enjoy!

Sliced tomahawk steak, getting ready to serve.

If you enjoyed this tomahawk recipe, then give this Hanging Tomahawk Steaks and Tomahawk Beef Short Ribs recipe a try!

What to Serve with Tomahawk Steak

When I serve an impressive cut like this, I like to create my own steakhouse atmosphere at home. Mashed potatoes, creamed spinach or a wedge salad are some of my favorite steakhouse sides. Let me know yours in the comments!

For More Buttery Goodness

Leftovers and Reheating

Leftovers? With this recipe, I highly doubt it. If by some miracle you haven’t finished this steak the night you cook it, then store your steak in an airtight container in the refrigerator for 3-5 days. You can store the finishing butter in a small bowl with plastic wrap in the fridge for up to a week, or wrapped in plastic wrap in the freezer for up to 3 months. 

To reheat your leftovers, arrange them on a baking sheet covered in a sheet of parchment paper or aluminum foil. Then, place them in the oven at 375 degrees F until warm!

FAQs

Can I use a different steak cut? 

Definitely! That long rib bone makes tomahawk steak a showstopper, but you can adapt this recipe to your preferred cut. Ribeye or porterhouse steaks work well for a similar experience. Just make sure you adjust your cooking times accordingly.

Where should I buy my steak? 

The quality of steak you can source from your local grocery store or butcher shops is pretty amazing. Another great option is to go online and buy some of the best pasture-raised beef you’ll ever taste. White Oak PasturesUS Wellness Meats, and Primal Pastures are some popular sites. If you know of another high-quality meat supplier I should know about, drop a comment below.

How do I know when it’s done? 

Use a meat thermometer! The Thermapen from ThermoWorks is terrific. The company also makes a BBQ remote alarm one for longer grill sessions.

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

The best tomahawk steak recipe with finishing butter.
Print

The Best Tomahawk Steak

The best tomahawk steak recipe I've ever made. It's impressive, feeds a crowd and is so freakin' delicious.
Course Dinner, Lunch, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 407kcal
Author Derek Wolf

Ingredients

Steak:

  • 2-3 Tomahawk Steaks
  • 1.5 tbsp Kosher Salt
  • 1.5 tbsp Black Pepper
  • 1.5 tbsp Garlic Powder
  • Olive Oil as needed

Bake:

  • 3-4 Rosemary Sprigs
  • 3-4 Thyme Sprigs
  • 3-4 Crushed Garlic Cloves
  • 2-3 tbsp Unsalted Butter

Finishing Butter:

  • ¼ cup Unsalted Butter Melted
  • 1.5 tbsp Chopped Parsley
  • Kosher Salt to taste

Instructions

  • In a bowl, mix together all the ingredients for the finishing butter and set aside until ready to use.
  • Slather your room temperature steaks with beef tallow then generously season with salt, pepper and garlic powder.
  • Preheat your grill to 400F for direct cooking.
  • Add the steaks to cook for 15-20 minutes until 110 internal. Make sure to flip occasionally to develop a good crust.
  • Once done, pull off and rest for 10 minutes.
  • Preheat your oven to 500F for direct cooking. You can easily do this in a broiler or salamander grill as well.
  • Add your rested tomahawks to a skillet with unsalted butter, smashed garlic, thyme and rosemary. Add to the oven to broil for 3-4 minutes until the butter is sizzling and popping. Carefully pull them out and top each with the finishing butter.
  • Rest for 2 more minutes then slice, serve and enjoy!

Notes

Make-Ahead Compound Butter
I know you’re going to want to make this great steak again and again, so here’s the best way to be ready whenever the craving hits: make some compound butter to stash in your fridge or freezer. First, put a stick of butter on the counter and let it soften to room temperature. Then, place the butter in a small bowl and fold in your choice of seasonings, like garlic and herbs (dill, parsley, thyme, sage and basil all work well here). The possibilities for spices and herbs here are endless! Once everything is thoroughly mixed in, form the butter into a log. Wrap the log in plastic wrap and chill in the fridge or freezer overnight, until it’s firm and you can slice it easily. When you’re cooking steak, put a slice on top and enjoy!

Nutrition

Calories: 407kcal | Carbohydrates: 5g | Protein: 24g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 2681mg | Potassium: 397mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 723IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 3mg

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BBQ Bacon Burger

BBQ bacon burgers fully assembled with onion rings.

Nothing says summer like sitting outside during golden hour, the smell of charcoal in the air, a juicy burger in…

The post BBQ Bacon Burger appeared first on Over The Fire Cooking.

BBQ bacon burgers fully assembled with onion rings.

Nothing says summer like sitting outside during golden hour, the smell of charcoal in the air, a juicy burger in your hand and a cold brew to wash it all down. You can picture it, right? Now, get ready to taste it with this recipe for BBQ bacon burgers! It’s a classic smashburger, which we all know is the best burger. It’s a great recipe for summertime (or really any season). Add in crispy bacon, barbecue sauce, melty cheese and Samuel Adams beer-battered onion rings, and you’ll never want to leave that picnic table. 

Post sponsored by Samuel Adams.
BBQ bacon burgers fully assembled with onion rings.

Samuel Adams is an OG when it comes to craft brewing in the U.S. The company is celebrating 40 years in business this year and just rolled out a limited release Beers of Summer variety pack. Summer Ale is one of my favorites, and we’re using it for the crispy beer-battered onion rings that will top our burger, but you could also use it to try my Steak Sliders with Beer Cheese! So freakin’ delicious. Be sure to sample Cherry Wheat, Pool Party and Porch Rocker while you’re at it — they’re all right at home at a backyard barbecue. 

Why You’ll Love BBQ Bacon Burger

I love to grill burgers, and this BBQ burger recipe is off the charts. Because we smash the thick patties in a cast iron skillet, that sears the outside of the meat, locking in all the juiciness and flavor. A smashed burger is a delicious burger. Plus, every barbecue is better with bacon, cheese and onion rings. The Samuel Adams Summer Ale is an American wheat ale with a citrus blend of orange, lemon and lime peel, which complements the rest of our flavors perfectly. 

For more recipes featuring onions, check out Burger-Stuffed Onion Rings, Grilled Steak with Cheese Stuffed Onions, Oklahoma Onion Patty Melt and Steak Onion Skewers.

BBQ Bacon Burger Ingredients

  • Burger Patties: We keep things simple for the base of our barbecue bacon burger with ground meat, kosher salt, black pepper and garlic powder. 
  • Beer-Battered Onion Rings: These onion rings make the dish more than your average BBQ bacon burger recipe. To make the beer-battered onion rings, we’ll use yellow onions, Sam Summer, flour, cornstarch, kosher salt, black pepper, garlic powder, cayenne pepper and frying oil. 
  • Toppings: Slices of cheese, strips of bacon, tangy BBQ sauce and your favorite hamburger buns finish this recipe out strong. 
BBQ bacon burgers with onion rings and Samuel Adams Summer Ale.

Quick Homemade Barbecue Sauce

There’s no shortage of delicious BBQ sauces at your local grocery store, but if I have time, I’m always extra stoked when I make my own. You can check out my recipe for Guinness BBQ sauce or follow this simple method.

Combine 1.5 cups ketchup, 1.5 cups brown sugar, 1/2 cup apple cider vinegar, 1/2 cup water and 1 tablespoon of Worcestershire sauce in your food processor or blender. Then, add 2 tablespoons mustard powder, 2 teaspoons smoked paprika, 2 teaspoons kosher salt, 1 teaspoon of black pepper and a couple dashes of your favorite hot sauce. Blend until smooth.

Finally, put the sauce in a medium saucepan on the stove, bring to a boil, reduce the heat and let it simmer for about five minutes. Serve with burgers, hot dogs, fries and more! 

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

How to Make BBQ Bacon Burger

Ready for the best burgers of your life? Let’s get cooking!

Making the Onion Rings

First, take the stems off your onions and peel the skin. Then, slice the onions into 1.5” thick rings, making sure to separate them into individual onion rings. As a final step, soak them in ice water, which will remove some of the onion pungency and soften the flavor.

Onions sliced and soaked in ice water.

Preheat your outdoor grill fire to a medium-high heat (around 375-400 degrees F). Then, place a deep dish cast iron skillet or large Dutch oven over the fire with at least 2-3” of frying oil in the cast iron. Bring the oil up to 375 degrees F.

In a large bowl, add 1.5 cups of flour, along with the 1 tablespoon cornstarch, 1 tablespoon kosher salt, 1 tablespoon black pepper, 1 tablespoon garlic powder and 1 tablespoon of cayenne. Slowly pour in 12 ounces of Sam Summer, beer, while also mixing, until you have a smooth batter with the consistency of pancake batter. Finally, add the remaining 1/2 cup flour to a separate bowl. 

Making the beer batter for onion rings.

Pull the onion slices out of the fridge. Begin by adding one onion ring to the 1/2 cup of flour and coat it evenly. Next, add that floured onion to the beer batter and coat evenly. Take the battered onion ring and add it directly to the frying oil to cook for about 2 minutes per side, or until golden brown.

Frying beer-battered onion rings in a cast iron skillet.

Repeat this process until all the onion rings are battered and fried. You can cook 3-5 onion rings at a time, but try not to overcrowd the skillet. Once the onion rings are done, place on a wire rack over a baking sheet with paper towels on it.

Grilling the Burgers

Reheat your fire to medium-high heat (around 375-400 degrees F). Place a cast iron skillet or flat skillet oven over the fire.

First for these BBQ bacon burgers, add your 8-10 strips of bacon to the skillet. Cook until they are done to your liking. Once done, pull the bacon strips off and set aside. 

Smashing ground meat to make smashburgers.

Form your ground beef into loose 2-ounce balls. Then, place the balls in the fridge to set until ready to use.

Next, add your burger balls to the skillet and season with kosher salt, black pepper and garlic powder. Let those burger balls crisp up for 30 seconds. Then, place the parchment over one ball and firmly press it with the spatula until the burger is “smashed” on the skillet.

Repeat this for each burger and let cook for another 1-2 minutes. Carefully flip each burger over and then season the new side with salt, pepper and garlic powder. Top each burger with a slice of cheese and let melt for the last minute of cooking. Once melted, pull each burger off the grill and let them rest.

Topping the smashburgers with slices of cheese.

I love a smash burger. Whether it’s a classic Cheesy Onion Smash Burger, Animal Style Burger or beer cheese burger; I am in… Always! I’ve even given the good old peanut butter and jelly smash burger a go! For another walk on the wild side, check out the Elvis Smash Burger or the Flying Dutchman Smashburger!

Building the BBQ Bacon Burger

Finally, let’s start building this mighty bacon cheeseburger. Add some mayonnaise to the bottom bun and then add a single or double patty on top. Next, add the bacon slices, beer-battered onion rings, a drizzle of BBQ sauce and the top bun to finish. Serve and enjoy!

Assembling the BBQ bacon burgers.

What to Serve with BBQ Bacon Burger

This burger has it all, so you can go easy with the sides. Some optional toppings include tomato slices, a lettuce leaf and pickles. A broccoli or cabbage slaw or simple green salad on the side would be a great addition to this summer BBQ spread. 

Leftovers and Reheating

To store leftover onion rings, put them in an airtight container in the fridge for 3-4 days. To reheat, bake them in a 350-degree oven for 5-7 minutes. You can use the oven method to reheat your bacon strips too. 

Store any leftover burgers in aluminum foil or an airtight container in the fridge for 3-4 days. You can reheat the burgers by putting them in a cast iron skillet on the stove top at medium heat for 7-10 minutes, flipping halfway through. 

For More Burgers

FAQs 

What’s the advantage of smashing the burgers? 

When you smash a beef patty, you supercharge the sear on that burger. The extreme heat and pressure seals in the juices and flavor, giving us a crispy crust on top of it all.

What’s your favorite cheese for BBQ bacon burgers?

I love slices of American cheese here for their superb melting properties. You can’t go wrong with melty cheddar cheese or slices of pepper jack either!

What should I use for burger buns? 

Potato buns are classic here, but go for a brioche bun if you’re feeling fancy. 

If you’re not a fan of buns, you could swap them for Texas toast and make a patty melt! Give my Animal Style Patty Melt, Oklahoma Onion Patty Melt and Chicken Bacon Ranch Patty Melt a try!

Where can I find Samuel Adams Beer?

Samuel Adams is based in Boston but sells its delicious beers nationwide. Check out the Find a Sam locator for a store that sells it near you!

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

BBQ bacon burgers fully assembled with onion rings.
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BBQ Bacon Burger

This BBQ bacon burger recipe takes the dish to new levels with Sam Adams beer-battered onion rings, making for a delicious summertime dinner.
Course Dinner, Lunch, Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 people
Calories 945kcal
Author Derek Wolf

Ingredients

Beef:

  • 1.5 lbs Ground Beef
  • 1.5 tbsp Kosher Salt
  • 1.5 tbsp Black Pepper
  • 1.5 tbsp Garlic Powder

Beer Battered Onion Rings:

  • 2 whole Yellow Onions sliced into rings
  • 12 oz Sam Adams Summer Ale
  • 2 cups White Flour
  • 1 tbsp Cornstarch
  • 1 tbsp Kosher Salt
  • 1 tbsp Garlic Powder
  • 1 tbsp Black Pepper
  • 1 tbsp Cayenne
  • Frying Oil

Burgers:

  • 6-8 Sliced Cheese
  • 8-10 Bacon Slices
  • Favorite BBQ Sauce
  • Burger Buns toasted

Instructions

Onion Rings:

  • Take the stems off your onions and peel the skin. Slice into 1.5” thick rings making sure to separate them into individual onion rings. Put the rings in ice water to soak.
  • Preheat your fire to a medium high temperature (around 375-400F). Add a deep dish cast iron skillet or dutch oven over the fire with at least 2-3” of frying oil in the cast iron. Bring the oil up to 375F.
  • In a bowl, add 1.5 cups of your flour along with the cornstarch, salt, pepper, garlic and cayenne. Slowly add in your beer, while also mixing, until you have a smooth batter with the consistency like pancake batter. Add the rest of your flour to another separate bowl.
  • Pull the onion rings out from the fridge. Drain the water and gently pat the onion rings dry.
  • Begin by adding one onion ring to the flour and coat evenly. Next, add it to the beer batter and coat evenly.
  • Take the battered onion ring and add it directly to the frying oil to cook for about 2 minutes per side or until golden brown. Repeat this process until all the onion rings are battered and fried.
    You can cook 3-5 onion rings at a time, but try not to overcrowd the skillet. Once the onion rings are done, place on a wire baking sheet with paper towels underneath.

Burger:

  • Reheat your fire to a medium high temperature (around 375-400F). Add a cast iron skillet or flat skillet oven over the fire.
  • First, add your bacon to the skillet and cook until they are done to your liking. Once done, pull them off and set aside.
  • Form your ground beef into loose 2 oz balls and place in the fridge to set until ready to use.
  • Next, add your burger balls to the skillet, season with SPG and let crisp up for 30 seconds.
  • Next, place the parchment over one ball and then firmly press with the spatula until the burger is “smashed” on the skillet. Let cook for another 1-2 minutes.
  • Carefully flip each burger over and then season the new side with salt, pepper and garlic. Top each burger with a slice of cheese and let melt for 1-2 minutes. Once melted, stack one burger on top of another to create a double patty. Then pull each double patty off the grill to rest.
  • Now let’s start building the burger. Add some mayonnaise to the base burger bun and then add double patty burger on top.
  • Next, add the bacon slices, beer battered onion rings, drizzle of bbq sauce and then the top bun. Serve and enjoy!

Notes

Quick Homemade BBQ Sauce
There’s no shortage of delicious BBQ sauces at your local grocery store, but if I have time, I’m always extra stoked when I make my own. You can check out my recipe for Guinness BBQ sauce or follow this simple method. Combine 1.5 cups ketchup, 1.5 cups brown sugar, 1/2 cup apple cider vinegar, 1/2 cup water and 1 tablespoon of Worcestershire sauce in your food processor or blender. Then, add 2 tablespoons mustard powder, 2 teaspoons smoked paprika, 2 teaspoons kosher salt, 1 teaspoon of black pepper and a couple dashes of your favorite hot sauce. Blend until smooth. Finally, put the sauce in a medium saucepan on the stove, bring to a boil, reduce the heat and let it simmer for about five minutes. Serve with burgers, hot dogs, fries and more! 

Nutrition

Calories: 945kcal | Carbohydrates: 65g | Protein: 44g | Fat: 53g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 2g | Cholesterol: 151mg | Sodium: 4786mg | Potassium: 853mg | Fiber: 4g | Sugar: 3g | Vitamin A: 573IU | Vitamin C: 5mg | Calcium: 94mg | Iron: 7mg

The post BBQ Bacon Burger appeared first on Over The Fire Cooking.

Steak with Tennessee Onions

Steak with Tennessee onions, ready to eat.

I’ve lived most of my life in Tennessee and I had never heard of steak with Tennessee onions, but this dish…

The post Steak with Tennessee Onions appeared first on Over The Fire Cooking.

Steak with Tennessee onions, ready to eat.

I’ve lived most of my life in Tennessee and I had never heard of steak with Tennessee onions, but this dish is so freakin’ delicious. I’m glad we can claim it for the Volunteer State! What’s not to love about juicy steak and sweet onions coated in Cajun seasoning and lots of cheese? The flavor profile is off the charts.

Steak with Tennessee onions, ready to eat.

You can make our steak with Tennessee onions recipe loads of different ways. It’s super simple and you can easily cook it in a pizza oven if you don’t want to use the smoker. You can also pair this Tennessee onions dish with chicken or pork chops (even hot dogs!) if that’s what you have on hand for your summer BBQ. I wish I knew about these cheesy onions sooner! 

Why You’ll Love Steak with Tennessee Onions

Tennessee onions make the most of simple ingredients — melty cheese, butter and seasoning — to bring a unique flavor to a humble ingredient. When you pair a fabulous Tennessee onion bake with a tender grilled steak, like the filet we use in this recipe, you can’t go wrong. We take this dish up a notch with the great addition of garlic butter (steak and garlic butter, a match made in heaven), which brings fresh herbs into the mix. Who would have thought an onion dish could bring so much to the table?

For more steak and cheese recipes, check out Steak Sliders with Beer Cheese, Grilled Steak with Lobster Mac and Cheese, Blue Cheese Crusted Steaks and Pizza Cheesesteak.

Steak with Tennessee Onions Ingredients

  • Steak: Filets, kosher salt, black pepper, garlic powder. Enough said. 
  • Tennessee Onions: Behold, the mighty onion. We’ll slice two yellow onions and pair them with unsalted butter, shredded cheddar cheese, shredded Monterey Jack cheese and Cajun seasoning. The doubter at your table will become the most ardent onion fan with one bite.
  • Garlic Butter: Tennessee onions traditionally use fresh herbs, so we’ll combine chopped parsley, butter, garlic, chili flakes and Dijon mustard to add a real punch of flavor to this dish.
Steak with Tennessee onions, finished outside a pizza oven.

Simple Whiskey Sour

Tennessee is known for lots of great things, but we do take great pride in our whiskey. If you want to sample another Tennessee flavor while you’re cooking, look no further than the whiskey sour. First, combine 2 ounces of your favorite Tennessee whiskey, 1 ounce of simple syrup and 1 ounce of lemon juice in a cocktail shaker. Then, add a few ice cubes, shake it all together and strain into a glass. Sip while you’re grilling and start humming along to Chris Stapleton

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

How to Make Steak with Tennessee Onions

I’m stoked to introduce you to my new favorite way to cook onions. Let’s get after it!

Cooking the Tennessee Onions

First up, preheat your pizza oven or grill to 400 degrees Fahrenheit for indirect cooking. While the oven or grill is heating up, slice your 2 yellow onions into onion rings. Add those onions to a cast-iron skillet, then top the onions with 4 tablespoons cubed unsalted butter and 1 tablespoon of Cajun seasoning. Put that skillet in the oven or grill to cook for 20 minutes, or until the onions are softened and browned.

Tennessee onions sliced and with butter on top.

Make sure to stir the onions every 3-4 minutes because we want to keep them from burning! Right at the end, top the onions with 1/4 cup of shredded cheddar cheese and 1/4 cup of shredded Monterey Jack cheese and cook until the cheese is melted. Finally, pull the onions out of the oven and keep them warm.

Tennessee onions, browned and topped with melted cheese.

Prepping the Steaks

Next, slather 3-4 steak filets with oil or beef tallow. Generously season the steaks with salt, pepper and garlic powder or your favorite steak rub. 

Filets seasoned, then cooked in cast iron on the grill.

Making the Garlic Butter

In a bowl, mix together all the ingredients for the garlic butter: 1/4 cup chopped parsley, 1/4 cup melted butter, 1 tablespoon minced garlic, 1 teaspoon red chili flakes, 1 teaspoon of Dijon mustard and 1 teaspoon of kosher salt. Then, set aside the mixture. We’re doing this now because we want to make sure the butter is ready when we finish grilling the steaks.

Ingredients for garlic butter in a bowl.

Grilling the Steaks

Add a cast iron skillet with oil to preheat in the oven. Once that skillet is nice and hot, add your steaks and cook for 4 minutes per side or until they reach 120 degrees internal temperature. Right at the end, top the steaks with some of the garlic butter and finish cooking. Finally, pull off the steaks and let the meat rest for 10 minutes.

Adding the butter to the filets and getting the onions ready on a serving plate.

Finishing the Steak with Tennessee Onions

To finish, add the Tennessee onions to a plate with the steak. Slice, serve and enjoy!

What to Serve with Steak with Tennessee Onions

​A simple green salad or vegetable, like steamed broccoli with lots of lemon juice, would be great here. 

For More Oniony Recipes

Leftovers and Reheating

Place any leftover steak tightly wrapped in aluminum foil inside an airtight container for 3-5 days. To reheat grilled steak, keep it in the aluminum foil and take it back to your grill. Feel free to add some butter, seasonings, and some beef broth or beer for moisture while it heats up again.

For the Tennessee onions, store them in an airtight container for 3-5 days. When you’re ready to eat, put them in an oven-safe dish and reheat in a 250-degree oven for about 15-20 minutes.

Diving into a plate of steak with Tennessee onions.

FAQs

Why are they called Tennessee onions? 

​The best answer I can give you (since I’m not totally sure) is that it’s a nod to the great BBQ culture we have here in Tennessee. These onions would be at home at any summer barbecue spread!

How do I stop my eyes from watering with all these onions?!

​Tennessee onions can make us all very emotional! Use a sharp knife while you’re cutting, since that will release fewer enzymes into the air. You can also soak the onion in cold water before cutting or wear kitchen goggles. 

Can I use a different cut of steak?

Sure! Honestly, it’s easy because Tennessee onions work with any type of meat. A ribeye, T-bone or whatever steak you have on hand would be great here.

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

Steak with Tennessee onions, ready to eat.
Print

Steak with Tennessee Onions

Steak with Tennessee onions is a simple, delicious barbecue recipe that combines filets with cheesy, buttery yellow onions.
Course Dinner, Lunch, Main Course, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories 886kcal
Author Derek Wolf

Ingredients

Steak:

  • 3-4 Filets
  • 1 tbsp Kosher Salt
  • 1 tbsp Black Pepper
  • 1 tbsp Garlic Powder
  • Beef Tallow as needed

Tennessee Onions:

  • 2 Yellow Onions sliced
  • 4 tbsp Cubed Unsalted Butter
  • ¼ cup Shredded Cheddar Cheese
  • ¼ cup Shredded Jack Cheese
  • 1 tbsp Cajun Seasoning

Garlic Butter:

  • ¼ cup Chopped Parsley
  • ¼ cup Melted Butter
  • 1 tbsp Minced Garlic
  • 1 tsp Red Chili Flakes
  • 1 tsp Dijon Mustard
  • 1 tsp Kosher Salt

Instructions

  • Preheat a pizza oven or grill to 400F indirect cooking.
  • Slice your onions into rings.
  • Add the onions to a cast iron skillet topping with butter and cajun rub.
  • Add to the oven to cook for 20 minutes or until softened and browned. Make sure to stir every 3-4 minutes to prevent burning. Right at the end, top the onions with your shredded cheese and melt. Pull off and keep warm.
  • Next, slather your steaks with oil and generously season with salt, pepper and garlic powder or your favorite steak rub.
  • In a bowl, mix together all the ingredients for the garlic butter and set aside.
  • Add a cast iron skillet with oil to preheat in the oven.
  • Add your steaks to the skillet once hot and cook for 4 minutes per side or until 120F internal. Right at the end, top the steaks with some of the garlic butter and finish cooking.
  • Pull off and let rest for 10 minutes.
  • Add the Tennessee Onions to a plate with the steak, slice, serve and enjoy!

Notes

Simple Whiskey Sour
Tennessee is known for lots of great things, but we do take great pride in our whiskey. If you want to sample another Tennessee flavor while you’re cooking, look no further than the whiskey sour. First, combine 2 ounces of your favorite Tennessee whiskey, 1 ounce of simple syrup and 1 ounce of lemon juice in a cocktail shaker. Then, add a few ice cubes, shake it all together and strain into a glass. Sip while you’re grilling and start humming along to Chris Stapleton

Nutrition

Calories: 886kcal | Carbohydrates: 17g | Protein: 126g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 364mg | Sodium: 2912mg | Potassium: 3127mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2437IU | Vitamin C: 20mg | Calcium: 275mg | Iron: 4mg

The post Steak with Tennessee Onions appeared first on Over The Fire Cooking.

Oklahoma Onion Burger

Oklahoma Onion Burgers are ready to eat.

The Oklahoma Onion Burger is a classic all-American recipe. During the hard times of the Great Depression, when jobs were…

The post Oklahoma Onion Burger appeared first on Over The Fire Cooking.

Oklahoma Onion Burgers are ready to eat.

The Oklahoma Onion Burger is a classic all-American recipe. During the hard times of the Great Depression, when jobs were scarce, locals in El Reno, Oklahoma had a bright idea. Onions were plentiful and cheap, but meat? Well, that was a different story. So, they figured, why not pile on the onions and skimp a little on the meat? Fast forward, this humble burger recipe is now a national treasure.

post sponsored by Oklahoma Joe’s
Oklahoma Onion Burger ready to eat.

While the days of five-cent burgers are long gone, this Dust Bowl-era depression burger is now one of my favorite comfort foods. On any day or night of the week, a thin, crispy, and juicy burger patty topped with melted cheese and lots of caramelized onions always warms my soul!

Before breaking down how to make the best onion burgers, a quick shout out to Oklahoma Joe’s Judge Charcoal Grill. This is my go-to rig for making all kinds of magic happen in my backyard. I love this grill. It’s built like a tank. And the size? It’s freakin’ huge! You can grill, smoke, and sear all at once.

Plus, it’s got adjustable dampers that let you dial in the perfect temperature. Oh, and did I mention it’s got handy extras like a built-in temperature gauge and storage shelves? It’s basically a backyard BBQ lover’s dream come true, which is why I can’t stop talking about it!

Why You’ll Love the Oklahoma-Style Onion Burgers

I love this smashed onion burger recipe because it’s more than just a burger. It honors the past. Every tasty mouthwatering bite reminds us of the power of simple food made well. I’ll never know what it was like to endure the Depression, but the sound of sizzling beef with onion vapors filling the air is a comfort that cannot be underestimated.

  • Hamburger Patties – For the ground beef, I’d go with 15 percent beef fat for the tastiest and juiciest patties. 
  • White Onions – You’ll need lots of onions for this recipe. You can also use yellow onions. 
  • Hamburger Seasoning – Seasoned meat is just the start of what makes this burger so freakin’ delicious. Don’t skip the kosher salt, black pepper, and garlic powder.  
  • Condiments – Each burger gets a slice of American cheese. You can add some sliced dill pickles directly to the burger or serve them on the side.
  • Hamburger Buns – Brioche burger buns are the perfect complement to seasoned beef and sweet caramelized onions. However, feel free to use your favorite buns.
  • Special Burger Sauce (Optional) – This tasty sauce is easy to make with your favorite mayo, ketchup, relish, white vinegar, and sugar. 

For another fun take on beef and onions, check out this Flying Dutchman Smashburger, where the onions take the place of the buns! I’ve even made Burger-Stuffed Onion Rings… So this combo is really proving to be an obsession of mine.

The onion burger is dipped in special sauce.

It’s amazing how the most delicious recipes, come together with simple ingredients. You’ll be amazed at how good these burgers taste, especially when dipped in that special sauce!

Pro Tip: Add the onions after the smash!

While some smash burger recipes might instruct you to smash the hamburger meat directly onto the caramelized onions, like my Cheesy Onion Smash Burgers and Oklahoma Onion Patty Melt, this recipe respectfully differs. Adding the onions after the smash delivers a crispy beef patty that is so freakin’ delicious! 

If you love the combo of beef and onions, check out these OTFC recipes: Patty Melt with French Onion Au Jus, Steak Onion Skewers, and Grilled Steak with Cheese Stuffed Onions.

How to Make the Best Onion Burgers 

Prep Time

Alright, let’s get grilling, sizzling, and smashing! First things first, start by making the special sauce recipe. You’ll want to mix all the ingredients in a small bowl or Pyrex measuring cup. Place in the fridge until it’s time to slather it on each Oklahoma Onion Burger. Chili cheese is another good dipping option, if that’s something you’d be more interested in.

Now, onward to the hot griddle. Fire up your Oklahoma Joe’s Judge Charcoal Grill, aiming for a super high heat temperature of around 450° degrees F for direct cooking. 

Grab your ground beef and form beef into burger balls for each hamburger patty. You should end up with about 6-8 patties when using about 2 pounds of ground beef. 

Oklahoma Joe’s Grilling Time

Next, it’s time to make our beef patties from the prepped balls. If you’d like to switch it up, give this same recipe a go but with chorizo and make a chorizo smash burger, or add some seafood for some surf and turf action!

Now, add a cast iron skillet or large plancha to the preheated grill. Place a burger ball on the large skillet, cover it with parchment paper, and smash the top of the burger with a sturdy spatula. Season each single patty with salt, pepper, and garlic. Then, let it sizzle for about a minute and a half. 

The beef patties are formed into balls, then smashed.

Before flipping, add your sliced onions on top of the patty, then carefully, without smashing, turn the patty over and season the second side. Slap a slice of cheese on top and let it melt into gooey goodness for another minute or two.

The onions go on the smashed burger before flipping.

While that cheese is melting, warm up your buns on the grill. Place the top of the bun on the melted cheese and then the bottom bun on top of the top bun. This might sound confusing, but all it’s doing is allowing the buns to warm and become soft. Placing the bottom bun on top of the top bun while on the grill allows the bottom bun to warm but also prevents it from becoming too soft.

Once everything’s nice and melty, pull off your burger and let it rest. Repeat the process for the rest of your patties.

Assembly Time

Now comes the best part: putting it all together! Stack those juicy patties on your warmed buns, slather on that special sauce, toss on some pickles, and get ready to devour the best burgers ever made using the epic smash technique! 

The smash burgers are assembled.

What to Serve with the Oklahoma Onion Burger 

You can’t go wrong with a side of some crispy golden brown fries with some spicy ketchup for dipping. If you’re feeling up for something a little extra, sweet potato fries or tater tots would work too. If you want to double down on the onion theme, grab some frozen onion rings and heat them up in your air fryer while the burgers are cooking. 

What to do with Leftovers & Reheating

Wrap the cooled-down patties tightly in foil and keep them in an airtight container in the fridge for 3-5 days. When it’s time for seconds, make more caramelized onions and then heat the patties on the plancha again, adding more cheese, as needed.

More on Smash Burgers

FAQs for the Oklahoma Onion Burger

Where is the home of the Onion Burger? 

The original home of the Onion Burger is El Reno, Oklahoma. If you find yourself in The Sooner State, Sid’s Diner, which opened in 1989, is now famous for making the iconic burger.

​What’s the taste difference between white onions and yellow onions?

White onions tend to have a milder taste with a slightly sweeter flavor profile, especially when caramelized. Yellow onions have a more robust and pronounced sharp “oniony” flavor. 

What’s the best way to avoid crying while slicing onions? 

I’ve tried all the tricks, including refrigerating the sweet onions for 30 minutes before slicing, cutting them under running water, and wearing goggles, but, ultimately, I power through it and cry if I want to!

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

Oklahoma Onion Burger with special sauce.
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Oklahoma Onion Burger

This classic burger recipe celebrates Oklahoma in a big way with the Oklahoma Onion Burger made with an Oklahoma Joe's Grill!
Course Dinner, Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 578kcal
Author Derek Wolf

Ingredients

Beef

  • 1-2 lbs Ground Beef 85/15
  • 2 cups White Onions sliced
  • 1.5 tbsp Kosher Salt
  • 1.5 tbsp Black Pepper
  • 1.5 tbsp Garlic Powder

Special Sauce (Optional)

  • ½ cup Mayonnaise
  • ½ cup Ketchup
  • 2.5 tbsp Relish
  • 2 tbsp White Vinegar
  • 1 tbsp White Sugar

Burger

  • Brioche Burger Buns
  • Sliced American Cheese
  • Dill Pickles chips

Instructions

  • In a bowl, mix all the ingredients for the special sauce then place in the fridge until ready to use.
  • Heat your Oklahoma Joe’s Judge Charcoal Grill high heat (around 450F) for direct cooking.
  • Grab a handful of ground beef (around 1/4 lbs… ish) and gently roll it into a ball. Repeat this for 6-8 balls or until you’re out of meat.
  • Add a cast iron skillet or plancha over the flames to heat until it's slightly smoking (about 450 on the skillet).
  • Add a burger ball to the skillet. Place a piece of parchment over one ball and then firmly press with the spatula until the burger is “smashed” on the skillet.
  • Season the patty with salt, pepper, and garlic. Let cook for another 1-1.5 minutes.
  • Before flipping, top with a handful of sliced onions on the unflipped patty. Carefully flip the burger patty over and then season the new side.
  • Top with a slice of cheese and let melt for 1-2 minutes.
  • Top each burger with the ton bun on the cheese and the bottom bun on the top bun. Helps to warm up the buns!
  • Once the cheese has melted, pull off and rest. Repeat for the rest of your patties.
  • Build your burger with the special sauce, pickles and 1-2 burger patties. Serve and enjoy!

Notes

Pro Tip: Add the onions after the smash!
While some smash burger recipes might instruct you to smash the hamburger meat directly onto the caramelized onions, my recipe respectfully differs. Adding the onions after the smash delivers a crispy beef patty that is so freakin’ delicious! 

Nutrition

Calories: 578kcal | Carbohydrates: 25g | Protein: 22g | Fat: 44g | Saturated Fat: 12g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 3250mg | Potassium: 587mg | Fiber: 2g | Sugar: 13g | Vitamin A: 202IU | Vitamin C: 7mg | Calcium: 60mg | Iron: 3mg

The post Oklahoma Onion Burger appeared first on Over The Fire Cooking.

Honey Fire Party Ribs

Honey fire party ribs in the crutch on the smoker.

Our recipe for smoked party ribs was such a hit, so we decided to kick things up a notch. Say…

The post Honey Fire Party Ribs appeared first on Over The Fire Cooking.

Honey fire party ribs in the crutch on the smoker.

Our recipe for smoked party ribs was such a hit, so we decided to kick things up a notch. Say a big barbecue hello to honey fire party ribs, which feature our brand-new HNY FYR BBQ Sauce! I’m so stoked for you to try this sauce — it’s spicy, it’s sweet, it does it all. If you missed out on the original party ribs, it’s one of those viral trend recipes you see all over TikTok, but this one is actually worth it. Party ribs and its spicy but sweet sibling are like smoked pork belly burnt ends, but the best thing is these recipes use individual ribs instead.

Honey fire party ribs in the crutch on the smoker.

Why You’ll Love Honey Fire Party Ribs

I said it in my recent roundup about burnt ends, but this type of meat candy is the very definition of barbecue. When we combine those flavors with baby back ribs — which are always great for a crowd — we’ve got the best of all worlds. Adding this new barbecue sauce when we cook the ribs in the crutch makes it so freakin’ delicious. 

For more rib recipes, check out Smoked Ribs with Bourbon Mop Sauce, Smoked Garlic Jalapeño Beef Ribs, Rotisserie Beef Ribs and Cherry Cola Spare Ribs.

Honey Fire Party Ribs Ingredients

  • Baby Back Ribs: We’ll use two racks so you’re definitely ready for a party, plus my Maple Bourbon Rub and FYR BLK Hot Sauce to get some incredible flavor. 
  • Crutch: So, this is where the magic happens for the most tender ribs. Butter, the HNY FYR BBQ Sauce, brown sugar, sliced jalapenos, garlic and honey? Doesn’t get much better. 

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

Simple Honey Slaw

Ribs aren’t the only thing that benefit from hot sauce and honey — slaw does too! To make a simple side for these honey fire party ribs, combine a bag of coleslaw mix (or half a head of red cabbage, shredded, plus a couple grated carrots) with three thinly sliced scallions, the juice from one lime and about a teaspoon of salt. Then, toss that veggie mixture together and let it sit for about five minutes. Finally, add a dollop or two of mayo, a few dashes of hot sauce, a teaspoon of honey and a handful of chopped cilantro. Serve and enjoy with these ribs!

Honey Fire Party Ribs

The stoke level is high on this one, so let’s get these ribs fired up!

Preparing the Ribs

First, get a good grip and begin by removing the membrane on the back of the ribs. Cut the racks into individual ribs, then slather with 1/4 cup of FYR BLK Hot Sauce. Season generously with 1 cup of my Maple Bourbon Rub and set to the side.

Honey fired party ribs seasoned and ready for the grill.

Smoking the Ribs

Preheat your smoker for 250 degrees Fahrenheit to cook these ribs indirectly. Add wood chips or wood chunks if you desire. Then, add the ribs to cook indirectly until they reach 165 degrees F internal temperature (about 1.5 hours).

Honey fired party ribs on the smoker.

Cooking in the Crutch

Once the ribs hit temperature, add to a foil bin with your Pendleton Whisky and all the ingredients for the crutch: 2 ounces Pendleton Whisky, 6 tablespoons of unsalted butter, 1 cup of HNY FYR BBQ Sauce, 3 tablespoons brown sugar, 3 tablespoons sliced jalapenos, 2 tablespoons minced garlic and 1.5 tablespoons of honey. Cover in foil and place back on the smoker for one more hour.

Preparing the crutch ingredients for honey fired party ribs.

Caramelizing the Honey Fire Party Ribs 

After your hour, uncover the ribs and let them cook on the smoker for another 20-30 minutes to caramelize. Once you’re good with the texture, pull them off the smoker and let cool for 10 minutes. Serve and enjoy!

One of our honey fired party ribs, ready to eat.

What to Serve with Honey Fire Party RIbs

​Classic BBQ sides are the way to go here. The simple honey slaw is so freakin’ delicious with these ribs, and you can try the jalapeno-cheddar cornbread from my original smoked party ribs recipe too. A simple green salad would be great too. 

Leftovers and Reheating

If you’ve got leftovers, wrap them in foil or an airtight container and store in the fridge for 3-5 days. A low, slow oven is the best way to reheat these juicy ribs so they don’t dry out. Place your leftover ribs on a baking sheet, cover tightly with heavy duty foil and reheat at 200-205 degrees. Make sure you’ve got extra barbecue sauce for this next meal!

For More Pork BBQ

FAQs

What’s the difference between baby back ribs, St. Louis style ribs and spare ribs? 

Baby back ribs usually have more meat on the top of the ribs than on the sides of the ribs. That’s why they work well in this honey fire party ribs recipe.

The bones are more curved and they come from the upper part of the pig’s back. St. Louis style ribs and spare ribs are actually two names for the same cut. They have more meat between the bones and fat between the ribs and come from the belly of the pig. The meat on St. Louis style ribs isn’t always as tender as baby back ribs, but the flavor is awesome. 

I don’t have your new sauce yet! What do I do? 

No worries! You can use your favorite homemade barbecue sauce instead. Because we want to get that extra honey flavor, I’d bump up the amount of honey in the crutch to about 3 tablespoons. 

What do I do with the rest of the Pendleton Whisky? 

Make a Gold Rush cocktail. It’s basically a whiskey sour with honey syrup in place of the simple syrup. See? Honey’s great with everything!

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

Honey fire party ribs in the crutch on the smoker.
Print

Honey Fire Party Ribs

Honey fire party ribs is a sweet and spicy take on party ribs, a viral trend recipe.
Course Dinner, Lunch, Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 6 people
Calories 781kcal
Author Derek Wolf

Ingredients

Ribs:

Crutch:

  • 6 tbsp Unsalted Butter
  • 1 cup HNY FYR BBQ Sauce
  • 3 tbsp Brown Sugar
  • 3 tbsp Sliced Jalapenos
  • 2 tbsp Minced Garlic
  • 1.5 tbsp Honey

Instructions

  • Begin by removing the membrane on the back of the pork ribs.
  • Cut the ribs into singles then slather in FYR BLK Hot Sauce. Season generously with my Maple Bourbon Rub and set to the side.
  • Preheat your smoke for 250F cooking indirectly. Add wood chips or wood chunks if you desire.
  • Add the ribs to cook indirectly until 165F internal (about 1.5 hours).
  • Once they hit temperature, add to a foil bin with your Pendleton Whisky and all the ingredients for the crutch (including my new HNY FYR BBQ Sauce).
  • Cover in foil and place back on the smoker for one more hour.
  • After your hour, uncover the ribs and let cook for another 30 minutes to caramelize. Once good, pull off and let cool for 10 minutes.
  • Serve and enjoy!

Notes

Simple Honey Slaw
Ribs aren’t the only thing that benefit from hot sauce and honey — slaw does too! To make a simple side for these honey fire party ribs, combine a bag of cole slaw mix (or half a head of red cabbage, shredded, plus a couple grated carrots) with three thinly sliced scallions, the juice from one lime and about a teaspoon of salt. Then, toss that veggie mixture together. Let it sit for about five minutes. Finally, add a dollop or two of mayo, a few dashes of hot sauce, a teaspoon of honey and a handful of chopped cilantro. Serve and enjoy with these ribs!

Nutrition

Calories: 781kcal | Carbohydrates: 58g | Protein: 26g | Fat: 53g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 3g | Cholesterol: 130mg | Sodium: 841mg | Potassium: 729mg | Fiber: 5g | Sugar: 28g | Vitamin A: 1617IU | Vitamin C: 22mg | Calcium: 437mg | Iron: 17mg

The post Honey Fire Party Ribs appeared first on Over The Fire Cooking.

Fajita Steak Pinwheels

Fajita steak pinwheels, grilled and ready to eat.

Steak pinwheels are so fun, easy and freakin’ delicious that I just can’t stop making them. There are so many…

The post Fajita Steak Pinwheels appeared first on Over The Fire Cooking.

Fajita steak pinwheels, grilled and ready to eat.

Steak pinwheels are so fun, easy and freakin’ delicious that I just can’t stop making them. There are so many flavor bomb options out there! These fajita steak pinwheels are a new spin on our classic grilled steak pinwheels, since they add fajita vegetables and shrimp on top of the steak.

Fajita steak pinwheels, grilled and ready to eat.

The key to making fajita steak pinwheels is flattening out the skirt steak before you start rolling it. The thinner you can make the steak, the easier it will roll and the better the steak fajita pinwheels will stay together. 

Why You’ll Love Fajita Steak Pinwheels

You know that feeling you get when you’re at a restaurant, you order steak fajitas, and they bring out that sizzling cast iron skillet? Everything smells, looks and tastes just incredible. These fajita steak pinwheels are all that, and the pride of knowing these are homemade. Also, the butter we’ll make in this recipe is out of this world. 

For more pinwheels, check out Spanish Garlic Steak Pinwheels, Italian Beef Pinwheels and Green Chili Salmon Pinwheels.

Fajita Steak Pinwheels Ingredients

  • Steak: The star of the show. We’ll use 2-3 whole skirt steaks, seasoned with my Jalapeno Lime Pilsner Rub, slices of Monterey Jack cheese and lime juice. 
  • Fajita Vegetables: We’re going especially classic here for fajita steak pinwheels, with sautéed onions and bell peppers seasoned with Jalapeno Lime Pilsner Rub
  • Shrimp: Who doesn’t love a good surf and turf? We’ll flavor our peeled and deveined shrimp with sliced jalapenos and yes, more Jalapeno Lime Pilsner Rub
  • Butter: Ah, the spicy butter. Chopped cilantro, jalapeno paste, my FYR RED Hot Sauce and kosher salt are a great way to take butter to the next level. 

Add flavor to everything you’re cooking

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Easy Roasted Tomato Salsa

I don’t know about you, but a homemade fajitas recipe doesn’t feel complete to me without a bowl of chips and salsa.

To make this easy roasted tomato salsa, cut 2 pounds of Roma tomatoes lengthwise, then put them on a foil-lined baking sheet skin side down with 1 onion (peeled and halved), 1 jalapeno (halved lengthwise, ribs and seeds removed if you don’t want it too spicy) and 4 unpeeled garlic cloves. Then, turn on your oven’s broiler and broil all the veggies for 6-8 minutes.

To finish the salsa, process all the roasted ingredients in a blender with 1 tablespoon of lime juice, 1/2 cup of fresh cilantro and kosher salt to taste. Serve with your favorite tortilla chips. 

How to Make Fajita Steak Pinwheels

Get your senses ready for some sizzling steak fajitas — but even better. 

Cooking the Fajita Vegetables

Preheat your grill for a two-zone cooking at high heat (around 400 degrees Fahrenheit). Then, place a cast iron skillet over the hot coals and add some olive oil or beef tallow. Sauté your bell peppers and onions with 1.5 tablespoons of Jalapeno Lime Pilsner Rub for 5-7 minutes until softened. Once the fajita vegetables are done, pull them off the grill to cool for 5 minutes.

Fajita vegetables in a cast iron skillet and flattening skirt steak for pinwheels.

Making the Steak Pinwheels

First, lay one of your 2-3 skirt steaks out on a cutting board, slice them in half and cover with parchment paper or a sheet of plastic wrap. Using a heavy mallet or food mallet, hammer the skirt steak until it is less than 1/2 inch thick. Then, slather the surface area of your steak with beef tallow and season both sides with 1/4 cup of my Jalapeno Lime Pilsner Rub. Next, add a layer of sliced Monterey Jack cheese, followed by your sautéed veggies.

Preparing the steak pinwheels with cheese and fajita vegetables.

Carefully roll the skirt steak up lengthwise to create the pinwheel. Secure the roll with two strings of butcher’s twine and slice between them to make two separate pinwheels. Repeat this process with the rest of the skirt steak for all of the pinwheels.

Grilling the Pinwheels

Add your pinwheels to the hot side of the grill. Then sear each side for 1 minute per side, or until they have developed a nice crust. Once they have a nice crust on the outside, pull the pinwheels over to the cool side of the grill. Cook until they reach 125 degrees F internal temperature (about 10-15 minutes more). When the steaks are done, pull them off the grill and let rest for 10 minutes. 

Grilling the fajita steak pinwheels.

Cooking the Shrimp

For the shrimp, place a cast iron skillet on the medium-high heat side of the grill with a little beef tallow. In a large bowl, season your shrimp with 2.5 tablespoons of my Jalapeno Lime Pilsner Rub and 1.5 tablespoons of sliced jalapenos, then add to the skillet. Cook for 4-5 minutes until the shrimp are no longer translucent but an opaque white. 

Cooking the shrimp in a skillet on the grill.

Serving the Fajita Steak Pinwheels

Finally, place the cooked shrimp on top of your pinwheels. Mix together 1 cup of melted butter, 2.5 tablespoons of chopped cilantro, 1 tablespoon of jalapeño paste and 1 tablespoon of my FYR Red Hot Sauce for your spicy butter and garnish over everything. Serve and enjoy!

Topping the fajita steak pinwheels with shrimp and getting ready to eat.

What to Serve with Fajita Steak Pinwheels

​Basically anything that goes with steak fajitas goes with fajita steak pinwheels! Think arroz rojo (Mexican rice) or even a corn salsa if you’re feeling fancy. 

Leftovers and Reheating

If you have any leftover fajita steak pinwheels, wrap them up tightly in aluminum foil. Then, place them in an airtight container in the fridge for 3-4 days. When it’s time to reheat, open the aluminum foil and add a little beef tallow to keep the meat moist while warming over the grill or in a 250-degree oven for 10-12 minutes.

For More Pinwheels

FAQs

How do I adjust the spice level? 

There are plenty of ways you can adjust the spice level up or down in this fajita steak pinwheels recipe. You can change the amount of sliced jalapeños in the shrimp, or play with how much jalapeño paste and FYR Red Hot Sauce you want in the spicy butter. 

I can’t find skirt steak. Can I use other cuts of beef? 

Sure! Flank steak is a solid option for fajita steak pinwheels. Just make sure you butterfly it and pound it to that 1/2 inch thickness so it’s easy to roll into flank steak pinwheels.

What are some other cheese options for these pinwheels? 

​I love a good pepper jack cheese for these fajita steak pinwheels, or you could even use slices of provolone cheese if you want something milder. 

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

Fajita steak pinwheels, grilled and ready to eat.
Print

Fajita Steak Pinwheels

Fajita steak pinwheels are a fun, easy take on surf and turf that make for real crowd pleaser. The spicy butter is out of this world!
Course Dinner, Lunch, Main Course
Cuisine American, Mexican
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4 people
Calories 3723kcal
Author Derek Wolf

Ingredients

Steak:

Veggies:

Shrimp:

Spicy Butter:

  • 1 cup Melted Butter unsalted
  • 2.5 tbsp Chopped Cilantro
  • 1 tbsp Jalapeno Paste
  • 1 tbsp FYR RED Hot Sauce
  • Kosher Salt to taste

Instructions

  • Preheat your grill for a two zone high heat temperature (around 400F).
  • Add a cast iron skillet over the hot coals with oil. Add your bell peppers and onions with some Jalapeno Lime Pilsner Rub to saute for 5-7 minutes until softened. Pull off once done to cool for 5 minutes.
  • Lay your skirt steak out on a cutting board, slice it in half and cover it with parchment paper or plastic wrap. Using a heavy mallet or food mallet, hammer the skirt steak until it is less than ½” thick.
  • Slather your steak with beef tallow and season both sides with my Jalapeno Lime Pilsner Rub. Next, add a layer of sliced jack cheese followed by your sauteed veggies.
  • Carefully roll the skirt steak up lengthwise to create the pinwheel. Secure the roll with two strings of butcher twine and slice between them to make two separate pinwheels. Repeat this with the rest of the skirt steak for all of the pinwheels.
  • Add your pinwheels to the hot side of the grill to sear each side for 1 minute per side or until they have developed a nice crust.
  • Once they have a nice crust on the outside, pull the pinwheels over to the cool side of the grill to cook until they reach 125F internal (about 10-15 minutes more).
  • When the steaks are done, pull them off and let rest for 10 minutes.
  • Add a cast iron to medium high heat with a little beef tallow.
  • Season your shrimp with my Jalapeno Lime Pilsner Rub, sliced jalapenos and add to the skillet.
  • Cook for 4-5 minutes until the shrimp are no longer translucent but an opaque white.
  • Serve the pinwheels with the shrimp on top. Mix together your Spicy Butter and garnish over everything. Serve and enjoy!

Notes

Easy Roasted Tomato Salsa
I don’t know about you, but a homemade fajitas recipe doesn’t feel complete to me without a bowl of chips and salsa. To make this easy roasted tomato salsa, cut 2 pounds of Roma tomatoes lengthwise, then put them on a foil-lined baking sheet skin side down with 1 onion (peeled and halved), 1 jalapeno (halved lengthwise, ribs and seeds removed if you don’t want it too spicy) and 4 unpeeled garlic cloves. Then, turn on your oven’s broiler and broil all the veggies for 6-8 minutes. To finish the salsa, process all the roasted ingredients in a blender with 1 tablespoon of lime juice, 1/2 cup of fresh cilantro and kosher salt to taste. Serve with your favorite tortilla chips. 

Nutrition

Calories: 3723kcal | Carbohydrates: 106g | Protein: 302g | Fat: 246g | Saturated Fat: 140g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 72g | Trans Fat: 10g | Cholesterol: 2023mg | Sodium: 3181mg | Potassium: 5883mg | Fiber: 26g | Sugar: 40g | Vitamin A: 22205IU | Vitamin C: 751mg | Calcium: 1136mg | Iron: 32mg

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The Best Grilled Steak Recipes

Welcome to the Best Grilled Steak Recipes Round Up! At Over the Fire Cooking, we’re all about creating memorable moments over epic…

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Welcome to the Best Grilled Steak Recipes Round Up! At Over the Fire Cooking, we’re all about creating memorable moments over epic food dishes. Nothing does this better than a juicy steak with the perfect char, tasty sides, and a glass of red wine shared with friends.

Grilled ribeye steaks belong in the Best Grilled Steak Recipes.

Grilling the perfect steak is simpler than you think, and we’re always here to show you how. So, let’s fire up those grills and start exploring my all-time favorite steaks!

The next time you’re looking for the best steak for all your special occasions, look no further than the recipes below. For the best results, always follow the recipe card, but also never fear experimenting and making this food truly your own.

Why You’ll Love Grilled Steak Recipes

There are endless reasons to love these Grilled Steak Recipes. First things first, a perfectly cooked steak with an insane amount of flavor is easy to achieve on the charcoal grill. The smoky essence from some aromatic wood chips is hard to beat.

Secondly, these recipes are incredibly versatile for any special occasion, whether it’s date night or family time. If you’re new to my site, y’all are going to love how my bold and adventurous grilled steak recipes set your taste buds on fire. 

Grilled Steaks with sear marks.

Lastly, when you have the right equipment, grilling steak is surprisingly simple. With just a few basic techniques and ingredients, you can achieve the perfect grilled steak right in your backyard.

Tips for Cooking the Best Steak

Steak Prep Basics

  • Cut of Steak – If you take nothing else from this post, remember to invest in good steak. The right steak, such as a good filet mignonribeye steak, or New York Strip Steak can make all the difference from an alright meal to an unforgettable one.  
  • Avoid Cold Steak – For perfectly grilled steak, bring your raw steak to room temperature before grilling. This ensures even cooking throughout the center of the steak and also gets you a better crust.
  • Simple Seasonings –  A simple blend of sea salt, black pepper, and garlic powder is sometimes all you need to season steak. However, there are endless creative ways to kick up the flavor and the heat and these recipes will show you how. 

Add flavor to everything you’re cooking

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Grilling Basics

  • Cooking Temperature – When it comes to cooking, the key is to use high heat and cook the steak for the right amount of time. Without the heat, you won’t get those iconic grill marks that make you feel like a cowboy.  
  • Clean the Grill Grates – Before you grill, push all laziness aside and make sure all the crud from the last time is completely gone so that your new recipe flavors don’t get sabotaged.   
  • Steak Recipe Cooking Times – For thicker steaks, generally aim for 3-4 minutes per side over direct heat, then finish cooking over indirect heat until the steak reaches your desired level of doneness. On the other hand, thinner steaks only take about 1-2 minutes per side. 

Serving Time

  • Let the Steak Rest – I say it often enough but don’t forget to let your great steak rest before you slice it with a sharp knife.
  • Cut Against the Grain – With some exceptions, depending on the cut of steak, you will get a tender juicy steak bite when you slice it against the grain. This is especially important for skirt steak and flank steak.
  • Garnish – Some chopped parsley, chives, or cilantro can give your dish a pop of flavor and color to level up the steak’s presentation.

My Favorite Grilled Steak Recipes

Without further ado, let’s get to the list of my favorite grilled steak recipes. While there is no single best way to make steak taste delicious, these recipes are pretty freakin’ close! Let me know your favorite way to enjoy grilled steak in the comments.

The Grilled Steak with Skillet Potatoes served in a cast iron pan.

Grilled Steak with Skillet Potatoes

This classic grilled hanger steak recipe gets even better with the tastiest skillet potatoes.
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The grilled steak with lobster Mac and cheese assembled and served.

Grilled Steak with Lobster Mac and Cheese

This recipe levels up some filet mignon steaks with some tasty lobster mac and cheese.
View Recipe
Grilled Steak and Shrimp with BLK Garlic Butter assembled on a cutting board and ready to serve.

Grilled Steak and Shrimp with BLK Garlic Butter

This recipe takes two of my favorites, ribeye steak and shrimp, and smothers them in spicy garlic butter.
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The grilled steak with cheese stuffed onions sliced and served.

Grilled Steak with Cheese Stuffed Onions

For a truly satisfying meal, this flap steak recipe knocks it out of the park with the cheesy stuffed onions and garlic-infused oil.
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The Grilled Steak and Oysters plated and ready to serve.

Grilled Steaks and Oysters

For some surf and turf action with oysters, this is my go-to recipe.
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Grilled Steaks and Creamy Chipotle Shrimp

Grilled Steaks with Creamy Chipotle Shrimp

This NY Strip Steak recipe had me at "creamy chipotle shrimp" – so freakin' delicious!
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grilled steaks with board sauce

Grilled Steaks with Board Sauce

This incredible steak recipe with porterhouse steaks gets a punch of rustic flavor from the cutting board.
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NY Strips with garlic chili sauce.

Grilled NY Strips with Garlic Chili Sauce

These New York Strip Steaks topped with a garlic chili sauce are so freakin' delicious.
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Steak with Peppercorn Cream Sauce and Pendleton Midnight Whisky served up.

Steak with Peppercorn Cream Sauce

Sometimes a steak recipe is all about the sauce. This is one of them!
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Steak Bites with Mashed Potatoes is comfort food at its best.

Steak Bites with Mashed Potatoes

Steak Bites with Mashed Potatoes is comfort food at its best. The whole family is going to fall in love with the combo of juicy steak bites, cheesy mashed potatoes, and a savory pan sauce.
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The Carne Asada Baked Potato is a culinary masterpiece.

Carne Asada Baked Potato

My Carne Asada Baked Potato recipe features the tastiest grilled skirt steak and the best toppings, like cheddar cheese, pico de gallo, sour cream, and queso.
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Chimichurri Steak & Shrimp Cooked Over the Fire

Chimichurri Steak & Shrimp

Chimichurri Steak & Shrimp is not your father's version of the classic Surf & Turf dish. Instead, perfectly grilled filet mignon, smoky bacon, and succulent shrimp are leveled up by a zesty chimichurri sauce. 
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Steak Moco Loco made on the grill.

Steak Loco Moco

This is a twist on the Hawaiian Classic, Loco Moco. Instead of a ground beef patty, we are using a massive ribeye steak for a huge boost in flavor!
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Steak with spicy oysters are the perfect feast for two!

Steak with Oysters

Steak with Oysters smothered in spicy garlic Cowboy Butter is a fantastic recipe that's perfect for the holidays or any special occasion. Thanks to the Breeo Y Series the cooking process is a breeze.
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Garlic Herb Beef Tenderloin

When the air is cool and festivities are in the air, adorn your holiday table with Garlic Herb Beef Tenderloin with Loaded Baked Potatoes. 
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Steak with Béarnaise Sauce

Steak with Béarnaise Sauce is one thick cut ribeye drizzled in a zesty, smooth, butter sauce and served along with some roasted potatoes.
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Chili Butter Steak and Shrimp plated and served.

Chili Butter Steak and Shrimp

Chili Butter Steak and Shrimp for a spicy, savory surf and turf experience.
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Milanesa Napolitana sliced and ready to devour.

Milanesa Napolitana

Milanesa Napolitana for a delicious stuffed and fried steak situation.
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Bacon Wrapped Filets with Bacon Fat Fries sitting on a cutting board so that we can slice and serve them.

Bacon Wrapped Filets with Bacon Fat Fries

Bacon Wrapped Filets with Bacon Fat Fries for a delicious meal of steak and fries.
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Steak with garlic confit plated and served!

Steak with Garlic Confit

Steak with Garlic Confit for an easy and delicious meal!
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Carne Asada Pizza assembled and ready for slicing.

Carne Asada Pizza

Carne Asada Pizza for an elevated, protein packed pizza experience.
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Steak Frites with Garlic Chili Butter displayed on a serving platter.

Steak Frites with Garlic Chili Butter

Steak Frites with Garlic Chili Butter for your elevated steak and fries dish.
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The Grilled Trash Can Nachos assembled and served.

Grilled Trash Can Nachos

Grilled Trash Can Nachos for a mountain of delicious nachos!
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Grilled Steak Potato Wedges garnished and served.

Grilled Steak Potato Wedges

Grilled Steak Potato Wedges for a fun, sharable dinner or appetizer.
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Bacon Wrapped Filet with Mushroom Cream Sauce sliced and sitting with a knife through the stack of steak.

Steak and Creamy Mushroom Sauce

Next date night, consider making my Steak and Mushroom Sauce recipe. Tender filets, wrapped in crispy bacon are smothered in a creamy mushroom sauce that will leave you and your person breathless.
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Basting the steaks with the herb tallow.

Grilled Tuscan Steak

Grilled Tuscan Steak is a delicious steak made even better with a herb infused, melty beef tallow.
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Pan Seared Steak with Crispy Potatoes plated and ready to serve.

Pan Seared Steak with Crispy Potatoes

Pan Seared Steak with Crispy Potatoes
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Steak in Beef Tallow sliced and topped with the Hatch Chile Blue Cheese Sauce.

Steak in Beef Tallow

Steak in Beef Tallow for a fun way to cook some steaks and lock in that beefy flavor we all know and love.
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A plated shot of Bacon Wrapped Filet Mignon with Garlic Shrimp.

Bacon Wrapped Filet Mignon

Bacon Wrapped Filet Mignon with delicious garlic shrimp on top is easy to make anytime on the grill.
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Close up of a Grilled Steak Vampiro Taco ready to eat!

Grilled Steak Vampiro Tacos

Grilled Steak Vampiro Tacos for the vampires… and humans too! Happy Halloween.
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Grilled Steak Crostini assembled and sitting on a cutting board in front of the fire.

Grilled Steak Crostini

Grilled Steak Crostini for some bite size slivers of steak on top of a cheesy baguette with chili oil!
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Stuffed Skirt Steak

Stuffed Skirt Steak

Stuffed Skirt Steak using all the ingredients from Jalapeno Poppers, but better! What is not to love about this epic meal?
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The grilled ribeye with beef tallow fries on a cutting board.

Grilled Ribeye and Beef Tallow Fries

Grilled Ribeye and Beef Tallow Fries for a delicious meal!
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steak and smashed potatoes being drizzled with a spoonful of chimichurri butter

Grilled Beef Short Ribs

These Grilled Beef Short Ribs with melted chimichurri butter are cooked over a smokeless firepit until tender and served with crispy smashed potatoes.
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a skillet filled with steak and chili oil eggs by a fire

Steak and Chili Oil Eggs

These Steak and Chili Oil Eggs are tender marinated and grilled ribeye steaks served alongside chili oil fried eggs.
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The finalized grill tri-tip meal.

Grilled Tri-Tip with Charred Corn Salsa

This Grilled Tri-Tip with Charred Corn Salsa is made with juicy grilled steak, spicy pinquito beans, and homemade charred corn salsa!
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Sliced steaks ready to eat.

Coffee Crusted Ribeyes with Honey Chili Butter

These Coffee Crusted Ribeyes are coated in a smoky coffee spice rub and topped with a sweet and spicy homemade honey chili butter.
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Brazilian Steaks with Habanero Chimichurri sliced and topped with the chimichurri.

Brazilian Steaks with Habanero Chimichurri

Brazilian Steaks with Habanero Chimichurri for a delicious, fire kissed dinner!
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Peppercorn Crusted Steaks with Duck Fat Fries

Peppercorn Crusted Steaks with Duck Fat Fries for your classic steak dinner with a fancy fry twist.
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Salt Bae Steaks sizzling on the plancha.

Salt Bae Steak

Salt Bae Steak recipe for a delicious dinnertime meal.
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Sirloin Skewers

Steak Gorgonzola

There's something undeniably satisfying about making Steak Gorgonzola on the grill. With a creamy mushroom sauce, turn dinner tonight into an Italian restaurant experience!
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Grilled Steak Burrito Bowl

Grilled Steak Burrito Bowl

This Grilled Steak Burrito Bowl to enjoy all your favorite flavors wrapped together in a glorious tortilla! If a burrito isn't your thing, try it in a bowl!
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Grilled Santa Maria Tri-Tip

Santa Maria Tri-Tip

I love this Santa Maria Tri-Tip for any occasion, and created this incredible Artichoke Cream Sauce to top it all off!
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Savory Steak and Potatoes

Steak and Potatoes

My Steak and Potatoes recipe is simplicity done right. Grilled steaks are paired with crispy skillet potatoes and a homemade chipotle steak sauce that is so freakin' delicious.
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Pro Tip: Temperature of the Steak

The ideal internal temperature when cooking steak varies depending on the level of doneness you prefer. While I prefer rare to medium-rare steak, here is your guide for every preference. Instead of eye-balling it, invest in an instant-read thermometer for the most accurate reading. 

  • Rare: 120-125°F (49-52°C)
  • Medium Rare: 130-135°F (54-57°C)
  • Medium: 140-145°F (60-63°C)
  • Medium Well: 150-155°F (66-68°C)
  • Well Done: 160°F (71°C) or higher

What to Serve with Grilled Steak 

Grilled steak pairs wonderfully with a variety of side dishes to create a well-rounded and satisfying meal. Grilled carrots or asparagus are a favorite of mine. Creamy mash with tons of garlic butter and cream also never disappoints. In summer, corn on the cob grilled with some spices is always a good idea. And, don’t forget the crusty French bread to mop up all your tasty steak juices.

More Grilled Steak

Leftovers & Reheating

Steak is easy to store and reheat later on for more satisfying meals. Place any leftover steak tightly wrapped in aluminum foil inside an airtight container for 3-5 days.

To reheat grilled steak, keep it in the aluminum foil and take it back to your grill. Feel free to add some butter, seasonings, and some beef broth or beer for moisture while it heats up again.

​Where do I find the best steaks?

You’ll be amazed at the quality of steak you can source from your local grocery store. Another great option is to go online and buy some of the best pasture-raised beef you’ll ever taste. White Oak Pastures, US Wellness Meats, and Primal Pastures are some popular sites. If you know of another high-quality meat supplier I should know about, drop a comment below.

What kind of grill do you recommend? 

When it comes to choosing a grill for your outdoor cooking adventures, I always want to give a shout-out to the Oklahoma Joe’s Judge Grill. This workhorse of a grill offers exceptional quality, durability, and versatility. With its spacious cooking surface, efficient heat distribution, and precise temperature control, you can achieve perfect results every time. 

What kind of charcoal do you recommend for the grill? 

When it comes to charcoal for grilling, you can’t go wrong with Cowboy Charcoal. Made from natural hardwood, you’ll get a clean and consistent burn that imparts a delicious smoky flavor to your grilled food. It’s free from additives and chemicals, ensuring a pure grilling experience without any unwanted flavors or odors. 

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