Raise your hand if you always go for the crunchy shrimp appetizer at parties. For those of you like me with your hands in the air, these garlic butter shrimp will rise to the top of your easy shrimp recipes list.
Our tangy twist is inspired by freakin’ delicious Hawaiian-style garlic butter shrimp, and we’re using flour to get that super crispy outer crunch. This easy garlic butter shrimp recipe makes a great appetizer for all you seafood lovers, or even as part of a main course with bread, pasta or white rice.
Hawaiian-style garlic butter shrimp is famous because of its crunch and the best flavor, with lots of fresh garlic and citrus. You can find it at food trucks all over the island! Because we want to do this recipe justice, we use all-purpose flour to get that crunch. The crunch has another purpose here: it creates lots of craggy texture for the garlic butter to cling to the shrimp.
We don’t use white wine here, which is generally in buttery shrimp recipes like this one. If you feel like you’re missing it, you can certainly add it in, or even use beer or chicken broth to deglaze the skillet.
Here’s a little secret: the “fresh” shrimp you see at your local supermarket were most likely already frozen, then defrosted at the fish counter. When fisherman catch shrimp, they freeze them on the boats within a very short time of being out of the water. That move keeps that shrimp flavor from when they were caught. So, unless you’re sure the so-called fresh shrimp you’re seeing for our garlicky shrimp are right off the boat, you’re better off buying frozen shrimp.
How to Make Garlic Butter Shrimp
Bring your fire to medium-high heat (around 350 degrees Fahrenheit) for direct cooking. Next, add a large skillet — preferably cast iron — to the fire for about a minute before you start cooking.
Pat your 1.5 pounds of shrimp completely dry, then generously season the raw shrimp with 1/4 cup Smoked Garlic Jalapeño Lager Rub (or your favorite seafood rub) and 2 tablespoons of all-purpose flour.
Next, add 2 tablespoons olive oil and 6 tablespoons of unsalted butter to melt in the skillet. Then, add the 1/4 cup minced garlic and let it brown for 90 seconds. Once the garlic has browned, add your shrimp in batches to the skillet. Make sure to not overcrowd the pan and cook those shrimp for about 90 seconds on the first side.
Flip the shrimp over, stir and continue to cook the shrimp for another 1-2 minutes until fully done. It should only take about 2-3 minutes to cook the shrimp. When the sauteed shrimp are done, pull the whole skillet off the fire to cool.
Garnish the skillet with chopped green onions, juice from 1 medium lemon and crusty bread. Serve and enjoy!
What to Serve with Garlic Butter Shrimp
These lemony garlic butter shrimp are a great appetizer, but you can easily turn them into a complete meal. For an easy and delicious dinner, serve with the crusty bread I recommend and a simple green salad. You could also serve the garlic butter shrimp white rice, cauliflower rice, your favorite pasta shape or zucchini noodles.
Leftovers and Reheating
Because you don’t want to lose that crunch, these succulent shrimp are best eaten on the day they’re made. Still, if you do end up with leftovers, store the shrimp in an airtight container in the fridge. Once you’re ready to eat, heat them in a 350-degree oven or your air fryer for 5-10 minutes. Just enough to warm them up!
What size shrimp should I use for garlic butter shrimp?
The selection for your favorite shrimp recipes can be overwhelming! You’ll see mini, medium, large, jumbo and colossal at the grocery store. All these sizes also have a number on them, which details how many shrimp you get per pound.
Smaller shrimp tend to be best for pastas or salads. For dishes like this, where the shrimp is the star, you want to go big for the size of your shrimp. For that reason, a larger shrimp like jumbo shrimp are the best, which gets you 21-25 shrimp per pound.
How do I peel and devein shrimp?
To clean the shrimp for this lemon garlic butter shrimp recipe, you’ll need to remove the shell and use a paring knife to make a small slit along the back of the shrimp. Then, use the tip of the knife to get under the vein and gently pull it out.
I can think of fewer people out there who have cooked more shrimp than Emeril Lagasse. He’s got a great step-by-step video to show you how to do it!
If I go that route, what kind of beer or wine should I use to deglaze the pan?
Because white wine is classic here, you can’t go wrong with using that liquid. If you choose beer, I think a light lager would be perfect, since the flavor would pair nicely with the Smoked Jalapeño Lager Rub!
Preheat a medium high heat fire (around 350F) for direct cooking. Add a cast iron skillet to the fire about 1 minute before cooking.
Pat your shrimp completely dry, then generously season with Smoked Garlic Jalapeno Lager Rub (or your favorite seafood rub) and your flour.
First, add your olive oil and butter to melt in the skillet. Next, add the minced garlic and let it brown for 90 seconds.
Add your shrimp in batches to the skillet (make sure to not overcrowd the pan) and cook for about 90 seconds on the first side. Flip the shrimp over.
Continue to cook the shrimp for another 1-2 minutes until fully done. When the shrimp are done, pull the whole skillet off the fire to cool.
Garnish the skillet with chopped green onions, lemon juice and crusted bread. Serve and enjoy!
Notes
Fresh or Frozen Shrimp? Here’s a little secret: the “fresh” shrimp you see at your local supermarket were most likely already frozen, then defrosted at the fish counter. When fisherman catch shrimp, they freeze them on the boats within a very short time of being out of the water. That move keeps that shrimp flavor from when they were caught. So, unless you’re sure the so-called fresh shrimp you’re seeing for our garlicky shrimp are right off the boat, you’re better off buying frozen shrimp.
There’s no party like a taco party. And I say that because every taco night feels like a party, especially with the best taco recipes. Warm tortillas, freakin’ delicious proteins, your favorite toppings — it doesn’t get much better than that.
That’s probably why I’ve made many, many taco recipes over the years. So, I’ve rounded up my favorite taco recipes so you can find your go-to Taco Tuesday dinner.
First, I’ll start with what I love about tacos. It’s because you can go all-out a special occasion, make an easy recipe for family dinner or just throw together your favorite homemade tacos for any meal. Breakfast tacos or burritos, anyone? There’s really something for everyone!
And that something for everyone extends to how much you can vary tacos. You can go with corn tortillas and flour tortillas, or even crispy shells. You can cook up steak tacos, tacos al pastor, chicken tinga tacos, a smashburger take on classic ground beef tacos, fish tacos, shrimp tacos and so much more.
Then, don’t even get me started on the ways you can create your own taco seasoning mix or put out a variety of toppings — the possibilities are endless.
Tips for Making the Best Tacos
With all this variation, you want to make sure you’re set up for success. Here are my suggestions to make sure you deliver the best taco night.
Tortillas: First, you’ve got to decide if you’re going with soft shells or hard taco shells. I’m a soft corn tortilla guy myself, given the texture, flavor and ability to prepare them according to your personal preference. Whether you’re using corn tortillas or flour tortillas, make sure you heat them up in a dry skillet first so they don’t break on you. Dumping the contents of your perfect taco all over your plate before you even take a bit is the worst!
Proteins: When you’re picking your protein, double-check the cooking time. Ingredients like pork shoulder or chicken thighs will take longer than steak (though check your marinating times!), ground beef, ground chicken or fish taco recipes. So, make sure you’re allowing the right amount of time to cook your delicious taco filling.
Toppings: Here’s where your imagination can run wild. Refried beans, sour cream, pico de gallo, cotija cheese, diced red onion, fresh cilantro, avocado — the list goes on. Don’t forget the lime wedges and your favorite FYR hot sauce!
Seasonings: For homemade taco seasoning, chili powder, garlic powder, onion powder and ground cumin are great to have on hand, plus chiles to kick up the heat a notch.
A Note on Chiles
There are tons of different types of chiles out there. To make sure you’ve got the right spice level so you hit family favorite status, you can always check the spice level of chiles on the Scoville scale. The Scoville scale, named for Wilbur Scoville, measures the heat level in hot peppers. Good old Wilbur’s scale ranges from 0 to 16 million Scoville Heat Units (SHU). Zero is no heat, 16 million is burn your mouth maximum heat. Pick your chiles accordingly!
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.
Cheesy Gordita Crunch tacos are the best copycat recipe! Insted of ground beef, a spicy grilled steak, with the best flavor, gets tucked into a a crispy tortilla stuffed into a soft tortilla with melty cheese.
This showstopper of a taco recipe features marinated pork and an infusion of fresh flavors from the chile-pineapple marinade and homemade jalapeno salsa.
Anybody else up for cooking a pile of pork slices on a rotating spit? Taking our tacos to the next level with this Hatch Chile Mezcal Pork Tacos recipe!
The possibilities for taco side dishes are almost as endless as the tacos themselves. Given that, chips and salsa, Mexican rice or cilantro-lime rice, a simple slaw with lots of green onions and lime juice are all great options. Finally, add in a classic margarita and your taco party is complete.
Leftovers and Reheating
Keep your filling in an airtight container in the fridge for three days. Some proteins, like pork shoulder or brisket, taste even better the day after you make them. When you’re reheating, you want to make sure the meat doesn’t dry out. The best way to do this is to reheat in a large skillet over medium heat with a little bit of liquid.
For the longer-cooking proteins like pork shoulder, chicken thighs or brisket, definitely! But I’d stick to stovetop for quicker-cooking ones like steak, ground beef, fish or shrimp.
How do I adjust the spice level?
For chiles, you can remove the ribs and seeds to take the heat down a notch (or keep ’em in if that’s what you’re into). That’s because the ribs and seeds are where most of the spice lives. You can also reduce or increase the amount of chiles or spicy pantry ingredients like chili powder.
Should I use corn or flour tortillas?
I’m sure people could spend hours debating this one. Basically, all you need to know is that corn tortillas are firmer and have an earthier flavor. Then, flour tortillas are softer and sweeter. My opinion: you can’t really go wrong.
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.
Today, we’re diving into a showstopper that will make your next summer BBQ an epic feast – my Mixed Meat Skewers Recipe. This main dish brings together juicy steak, pork chops, and spicy chorizo sausage all on one freakin’ delicious plate. Our tasty meats are cooked to absolute perfection with a nice char, thanks to the Santa Maria feature of my recently launched FYR Grill.
Keep in mind that this easy recipe isn’t just about outdoor grilling. It’s also about mastering cook times while using multiple meats over high heat. If you’re up for the challenge, let’s get at it!
If you love beef skewers or shish kabobs, you’re gonna flip for these triple meat skewers. The variety makes these skewers the ultimate way to feed the whole fam for those easy weeknight dinners. Thanks to the Santa Maria feature of my FYR Grill, the results are gonna be straight-up amazing. Plus, these skewers cook up fast, leaving you plenty of time to chill or tackle other things.
And the flavor? Unreal. With a killer basting sauce and a bit of fire, this might just become your new favorite recipe.
Meat Skewers Recipe Ingredients Roundup
Let’s break down what you need to make these mouthwatering skewers.
The Best Meat Combo – You’ll need to grab some ribeye steak, chorizo sausage, and boneless pork chops. Feel free to also add in some chicken or even a veggie skewer! All are welcome and will taste great with our herb baste.
The Seasonings – Grab some Gaucho Steakhouse Rub for the ribeyes and some Garlic Herb Rub for the pork chops. You’ll also need canola oil, olive oil, or another vegetable oil with a high smoke point. The oil undoubtedly helps the rubs stick to the meat.
The Baste – For the basting sauce, you’ll need beef tallow, fresh rosemary, thyme, oregano, green onions, garlic, FYR BLK Hot Sauce, and then a lemon. This will create a flavorful baste to brush onto the skewers while they cook.
With these high-quality ingredients, you’ll be undoubtedly serving up the best way to delight the meat lovers at your table.
So now that you know what you need to get from the grocery store, let’s get to the how. If you’re in a rush, skip to the recipe card, or stick around while I walk you through the key steps to perfection.
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.
The Santa Maria attachment on the new FYR Grill is what allows you to raise and lower the cooking surface over the heat source, while controlling the cooking temperature. This versatility is particularly useful when cooking various types of meat, as it allows for the delicate precision needed.
How to get the best char
Let your fresh meats reach room temperature before cooking to ensure they cook evenly and retain their juiciness. This little step can make a big difference in achieving that perfect, mouthwatering char.
How to Make the Meat Skewers Recipe
The Baste
First, let’s make the rosemary-infused basting sauce. Add your beef tallow to a small skillet over medium-low heat. Toss in the rosemary, thyme, oregano, green onions, garlic, FYR BLK Hot Sauce, and a squeeze of lemon. Let it simmer for about 5-7 minutes. This will infuse the tallow with all those delicious flavors.
The Meat Prep
Next, for our Meat Skewers Recipe, let’s cube the ribeyes into manageable beef chunks. Slather them in canola oil and then season them generously with the Gaucho Steakhouse Rub. Thread the pieces onto the sturdy FYR metal skewers, making sure they’re evenly spaced.
For the pork chops, cube them, coat them with canola oil, and then season with the Garlic Herb Rub. Skewer them up just like the ribeyes.
Lastly, cube the chorizo sausage and then thread them onto skewers as well.
FYR Grill
Preheat your FYR Grill to medium heat using the Santa Maria attachment without the grill grates. Place the skewers on the grill and start cooking. Slowly rotate them, while basting regularly with the tallow mixture to build up an epic crust. For your basting brush, use a bundle of herbs.
Keep an eye on the temperatures: 120 degrees F for the internal temperature of the steak, 145 degrees F for the pork, and 165 degrees F for the chorizo. Once the meats hit their respective temperatures, remove the skewers from the grill and let them rest for a few minutes. Finally, garnish your trio of tasty meats with chopped parsley and a sprinkle of black pepper before serving. Cheers!
What to Serve with Meat Skewers
These meat skewers go with just about anything your heart desires. Serve them up with your favorite vegetables or on a bed of aromatic rice.
Or, serve them with a fresh cucumber salad or a simple green salad made with cherry tomatoes, red onion, and feta. Grilled bell peppers complement the meat perfectly, and I love adding a splash of soy sauce or Worcestershire sauce while they’re grilling for added depth.
Leftovers & Reheating
If you have any leftovers, store them in an airtight container or ziploc bag in the fridge. To reheat, you can, of course, reheat them on the girll with the meat tucked inside aluminum foil packets. Or, use an oven method by wrapping the skewers in aluminum foil and heating them at 350 degrees F until warmed through.
Absolutely, you can mix it up with different types of meat in this recipe. If you’re feeling fancy, go for the best beef cuts like filet mignon, New York Strip, or Wagyu steak. Just remember, different meats have different cooking times and temperatures. For example, chicken needs to hit an internal temperature of 165 degrees F, which is different from what beef and pork require. Adjust your cooking times to make sure everything is cooked safely and perfectly.
What’s better a digital thermometer or old school analog?
Both digital and old-school analog thermometers have their pros and cons. A digital thermometer provides quick and accurate readings, making it easy to ensure your meat reaches the perfect internal temperature. They are especially handy for grilling, where precision is key. On the other hand, old-school analog thermometers are durable and don’t require batteries, but they can be slower and sometimes less accurate. I highly recommend going with the digital thermometer for its speed and precision.
What’s so special about the new FYR Grill?
One of the best things about the new FYR Grill is its versatility including the standout feature is the adjustable Santa Maria attachment. This bad boy lets you easily raise and lower the cooking surface over the heat, making it perfect for managing high heat while getting that perfect sear on any meat. Plus, the FYR Grill is built tough and designed for top-notch functionality, making it a must-have for your outdoor cooking setup. With the FYR Grill, you’ve got the control and performance to get the best results every time.
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 Meat Skewers Recipe comes together quickly and easily using the Santa Maria attachments on my new FYR Grill. Steak, pork, and chorizo make a tasty trio for your next summer cookout.
Add a small skillet with your beef tallow to medium-low heat. Drop in the rest of the ingredients for the sauce and let simmer for 5-7 minutes. Using a brush or spoon, baste your meat with the sauce for an epic crust.
Skewers:
Begin by cubing your ribeyes, slathering in oil and generously seasoning in my Gaucho Steakhouse Rub or your favorite beef rub. Skewer onto one or two skewers.
Next, cube the pork chops, slather in oil and generously season in my Garlic Herb Rub. Skewer on to one skewer.
Finally, cube the chorizo and add to one skewer as well.
Preheat your FYR Grill with the santa maria (without the grill grates) to a medium heat.
Add your skewers and slowly cook, making sure to baste with your tallow until perfect. When the steak is 120F internal, pork is 145F internal and the chorizo is 165F internal, pull off and let rest. The steak should be done first, followed by the chorizo then the pork chops.
Garnish with chopped parsley, salt and enjoy!
Notes
How to get the perfect char
Let meats get to room temperature before cooking to ensure they cook evenly and retain their juiciness. This little step can make a big difference in achieving that perfect, mouthwatering char.
Steak Elote Nachos are my favorite way to add a Mexican street food vibe to game-day snacks. This easy recipe blends smoky grilled steak with creamy, tangy Mexican street corn, all stacked on crispy tortilla chips. Perfect for any hangout or a chill weeknight dinner, these nachos are so freakin’ delicious, they’ll fly fast off any platter.
And the best part? With Kroger Delivery, you can get all your ingredients dropped off at your door in refrigerated trucks, so everything stays crisp and fresh.
Steak Elote Nachos – made on my new FYR grill – are a fantastic way to enjoy Mexican street food at home. Whether you’re hosting a party or just craving some cheesy nachos on Friday night, this dish is sure to impress. Don’t forget to check out Kroger Delivery for the most convenient fresh-ingredient delivery.
These nachos are a next-level take on the classic snack, bringing together tender tri-tip steak, grilled corn (elote), and a medley of fresh toppings. The grilled corn, when combined with a mayo mixture and a hint of fresh lime juice, adds a delightful creaminess that perfectly complements the juicy steak and melted cheese.
Ingredients Roundup for Steak Elote Nachos
To prepare these elote nachos, you’ll need a few simple ingredients:
Grilled Corn (Elote) – Fresh corn on the cob, mayonnaise, sour cream, and then some lime juice form the base of the creamy elote topping.
Steak – A whole tri-tip steak seasoned with your favorite beef rub, lime juice, and hot sauce.
Nachos – Tortilla chips, queso cheese sauce, cotija cheese, chopped cilantro, diced red onions, chopped green onions, and a sprinkle of Tajin seasoning.
Now that you know what you need from the grocery store, let’s break down the easy steps to making your new favorite recipe.
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.
Tajín is the ultimate go-to spice for adding a zesty kick to your snacks and drinks. This iconic Mexican seasoning blends chili peppers, lime, and salt, thus creating a flavor explosion that’s tangy, spicy, and totally addictive. It’s surprisingly perfect on fruits like mango or watermelon, and it also adds a burst of bold flavor to popcorn, tortilla chips, and, of course, nachos.
How to Make the Best Steak Nachos
Let’s dive in and make these epic Steak Elote Nachos!
Grilled Corn
Start by preheating your grill to medium-high heat (around 375 degrees F) for the corn. Grill the corn on the cob until it’s charred and tender, about 6-8 minutes. Once done, slice the kernels off the cob and mix them in a large bowl with mayonnaise, sour cream, and fresh lime juice to create the elote mixture. This corn mixture adds a hint of sweetness and creaminess that’s absolutely irresistible.
Once prepped, you can toss it in the fridge to wait while we grill the steak.
Steak nachos Prep
First off, slather the tri-tip with your favorite hot sauce and fresh lime juice. If you love heat and haven’t tried my three FYR hot sauces, then make sure to grab some before they sell out again. Next, generously season the steak with your favorite rub. The Smoked Garlic Jalapeno Lager is undoubtedly one of my personal faves.
Now, let’s fire up the grill to high heat (about 450 degrees F) and cook the steak for 4-5 minutes per side, aiming for a perfect medium-rare with an internal temperature of 125 degrees F. After grilling, let the steak rest for 10 minutes before slicing it into bite-sized cubes.
Assembly Time
Now it’s time to assemble your tasty steak nachos with elote! Spread a layer of crispy tortilla chips on a large baking sheet pan or a large bowl. Top the chips with the juicy steak cubes, the grilled elote, and then a generous drizzle of queso cheese sauce.
Sprinkle the top of the Steak Elote Nachos with chopped cilantro, diced red onions, green onions, cotija cheese, and then a dash of Tajin seasoning. For an extra cheesy twist, consider adding some Monterey Jack cheese or queso blanco.
Now, all that’s left to do, is serve up the steak nachos and enjoy. Cheers!
What to Serve with Steak Elote Nachos
Steak Elote Nachos are a meal on their own but pair perfectly with black beans or a simple salad. For drinks, you can’t go wrong with a cold beer or a refreshing margarita. Hosting a game day or Cinco de Mayo party? Serve these nachos alongside Mexican favorites like guacamole, salsa, and then more seasoned grilled corn on the side for a full-on flavor fiesta.
Can I use leftover or frozen corn for the elote topping?
Absolutely! Leftover corn or frozen corn kernels work perfectly for the elote topping. If you’re using frozen corn, just thaw and then drain it before grilling it in a cast iron pan. It’s a great way to use up what you have on hand while still enjoying the delicious flavors of elote nachos.
What other toppings can I add to these nachos?
Feel free to get creative with your toppings for the Steak Elote Nachos. Black beans, minced garlic, caramelized onions, and then some fresh cilantro are great additions. You can also try adding a pinch of salt, black pepper, or even some Mexican crema for extra flavor.
How can I make the cheese sauce extra creamy?
For extra creamy queso on your steak elote nachos, you can melt the cheese in a double boiler and then stir in some heavy cream or cream cheese. This method helps achieve a smooth, luscious texture that’s perfect for nachos or plain tortilla chips.
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 Elote Nachos bring the Mexican street food vibes to your backyard grill. Juicy steak, creamy elote corn, perfectly spiced, and all your favorite toppings create a fiesta to remember.
Course Appetizer
Cuisine Mexican
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 4people
Calories 771kcal
Author Derek Wolf
Ingredients
Grilled Corn (Elote):
3-4Corn on the Cob
½cupMayonnaise
½cupSour Cream
2Limesjuiced
Steak:
1Whole Tri-Tip Steak
½cupFavorite Beef Rub
2medium Limesjuiced
1tbspHot Sauce
Nachos:
Tortilla Chips
2cupsQueso
2tbspChopped Cilantro
2tbspDiced Red Onions
2tbspChopped Green Onions
1.5tbspCotija Cheese
1.5tspTajin Seasoning
Instructions
Corn & Elote:
Preheat your grill to medium high temperature (around 375F) for direct cooking.
Grill your corn over the high heat for 6-8 minutes until fully cooked and slightly charred. Pull off the grill and slice the corn off the cob.
Add the corn to a bowl and mix together with sour cream, mayonnaise and lime juice for the Grilled Corn.
Steak & Nachos:
Slather your room temperature steak in hot sauce and lime juice. Generously season in your favorite steak rub, then set to the side.
Preheat your fire to high heat (around 450F) for direct grilling.
Add your steak to the grill to cook for about 4-5 minutes per side or until they are 125F internal. Once done, pull the steaks off and let them rest for 10 minutes. Once rested, slice your steaks against the grain then into bite size cubes.
Build a plate full of tortilla chips and top with steak, grilled corn, jalapeno, cilantro, cotija, green onions and tajin. Top with queso, serve and enjoy!
Notes
What is Tajin Seasoning?
Tajín is the ultimate go-to spice for adding a zesty kick to your snacks and drinks. This iconic Mexican seasoning blends chili peppers, lime, and salt, creating a flavor explosion that’s tangy, spicy, and totally addictive. It’s surprisingly perfect on fruits like mango or watermelon, and it also adds a burst of bold flavor to popcorn, tortilla chips, and, of course, nachos.
If you want to elevate your grilling game, without a doubt, you’ve come to the right place. Today, we’re diving deep into the world of chimichurri, one of South America’s most beloved cowboy cooking sauces. We’ve curated this roundup article to highlight all our best chimichurri recipes in one place!
With its tangy flavor and fresh, herbaceous vibes, chimichurri is a surefire way to level up any of your favorite grilled meats! In this post, we’re diving into the best chimichurri recipes that you’ll want to make on repeat. Whether you’re new to the game or a seasoned pro, there’s something here for everyone.
Before diving too deep into the ins and outs of chimichurri, we need to take a moment to talk about the origins of the famous sauce.
Chimichurri hails from Argentina and Uruguay, where it’s especially a staple in traditional cuisine. This herbaceous sauce is traditionally served with grilled meats, adding a burst of flavor to dishes like skirt steak and flank steak.
Authentic Argentine chimichurri combines flat-leaf parsley, garlic, vinegar and olive oil. This creates a bright green sauce that’s both savory and tangy. The addition of red pepper flakes or fresh tomatoes can turn it into a delicious chimichurri rojo, offering a slightly different, but equally awesome taste.
My Experience
I had the incredible opportunity to attend a friend’s asado while visiting South America some years back. We spend the afternoon around a fire grilling up all kinds of meats and adding chimichurri to every bite of it.
One of my favorites was enjoying the chimichurri on a choripan! The above and below photos are from that very asado in Patagonia. We cracked open a jar of my friends chimichurri that he sells to local restaurants with the community and dug in! If you want to give choripan a try, check out my Loaded Choripan and Cheese Stuffed Choripan recipes!
One thing I learned at that asado is that American’s tend to enjoy fresh chimichurri. We like to use fresh parsley and oregano and make a very bright sauce out of it. It’s actually more traditional for South American’s to make their chimichurri out of dried ingredients. They love their dried herbs and let the chimichurri sit at room temperature to marinate for a while before using it. It makes for a really flavorful and delicious sauce.
If you really get into chimichurri, you should give both a try! Then drop a comment below and let me know if you prefer the fresh herbs vs the dried herbs when it comes to your chimichurri.
Why You’ll Love Chimichurri
My best chimichurri recipes are all about those fresh ingredients, mostly because the fresh version of chimichurri is my favorite. Chimichurri is an easy sauce made with a mixture of several things.
Fresh parsley, fresh cilantro and fresh oregano tend to be the mainstays that get combined with the zing of red wine vinegar or apple cider vinegar. The addition of garlic cloves, red pepper flakes and a good dose of extra virgin olive oil creates a sauce that’s bursting with flavor.
It’s the perfect way to add zesty and vibrant flavor to your dishes, and it doubles as a great marinade for your favorite cuts of meat like picanha, skirt steak, flank steak, sandwiches and lamb chops. Plus, it stores well in an airtight container, making it a great make-ahead option for your next gathering or backyard BBQ.
Best Chimichurri Recipe Basics
The basic ingredients for chimichurri include fresh parsley, fresh cilantro (optional) and then fresh oregano (also optional), which form the herbaceous base of the sauce. I mention the optional piece of the sauce because it’s all about your preferences! Most of my chimichurri recipes consist of a base that’s just parsley, but if you’re a fan of cilantro and oregano then definitely add them in.
Garlic cloves and red pepper flakes add a punch of flavor and heat. For the acidic component, red wine vinegar or apple cider vinegar is used, providing the tangy flavor that balances the herbs and spices.
To bring everything together, extra virgin olive oil is essential, giving the chimichurri its smooth and cohesive texture. Lemon juice or lime juice adds an additional layer of acidity and brightness. Season with kosher salt or sea salt and black pepper to taste. Red onion can also be added for an extra burst of flavor, though it is optional. These simple ingredients create a vibrant and versatile sauce perfect for enhancing a variety of dishes.
Tips for Making Chimichurri
Dried vs Fresh Herbs: For me, the fresh parsley, cilantro and oregano are the key to getting that authentic chimichurri flavor. However, you might like the dried herbs more! Give both a try to decide your favorite before getting too adventurous with the sauce.
Balance the Acidity: Adjust the vinegar (red wine vinegar, white wine vinegar or apple cider vinegar) and citrus (lemon juice or lime juice) to taste. This balance gives chimichurri its signature tangy flavor.
Storage: Keep your chimichurri in a Mason jar or an airtight container at room temperature for a few hours to let the flavors meld. For longer storage, of course, refrigerate and then consider using ice cube trays to freeze individual portions for easy use.
Variety: Experiment with chimichurri verde and chimichurri rojo. The green chimichurri is classic, while the red version adds a kick with red chili peppers or Fresno chiles.
Best Chimichurri Recipes for Picanha Steaks
The Best Chimichurri Recipes roundup would clearly be incomplete without these picanha steak recipes.
Skewered Picanha with Bone Marrow Chimichurri
Why is bone marrow chimichurri gaining popularity? This recipe will show you why!
Perfectly seared steak bites in a skillet then paired with farm-fresh eggs and potatoes? Yes! And then for the final touch, they are finished with a zesty chimichurri sauce.
Steak Bites with Smoked Chimichurri
This isn’t your typical steak, egg and potato recipe—the smoked chimichurri sauce is the star.
This recipe knocks it out of the park with juicy steak, tender chunks of potato and fluffy scrambled eggs all topped off with homemade charred scallion chimichurri.
Fire up the grill and get ready to enjoy juicy, flavorful steaks topped with vibrant chimichurri sauce. These recipes combine the smoky char of perfectly grilled steaks with the fresh, herbaceous kick of chimichurri. The result? A mouthwatering experience that elevates any barbecue or dinner gathering.
Brazilian Steaks with Habanero Chimichurri
These Brazilian steaks are topped with a habanero chimichurri for an extra spicy kick that is so freakin' delicious.
American Wagyu is the best of the best when it comes to steak. Grilled over an open flame and then topped with roasted chimichurri, it's next-level perfection.
Rotisserie Beef Ribs brings the best of slow cooking to your backyard, yielding fall-off-the bone tender beef smothered in a flavor-packed chimichurri sauce.
Elevate your sandwich game with the fresh, tangy flavors of chimichurri. These recipes combine the bold, herbaceous sauce with a variety of delicious fillings, creating mouthwatering sandwiches that are perfect for any meal. Whether you’re packing lunch or making a quick dinner, chimichurri sandwiches are an absolutely delicious way to enjoy the sauce.
Chimichurri Burger
Tender slices of picanha beef help create a totally unique and different way to make an insanely satisfying, over-the-top juicy burger.
Grab a win this football tailgating season with the Smoked Sausage Chimichurri Sandwich. This zesty and smoky sandwich is all you need in your winning ritual!
If you follow me, you know how excited I was after experimenting with smoked chimichurri. It’s a weird and crazy way to make this sauce even more delicious. After I made the traditional sauce with a hot coal from the fire, I couldn’t wait to try smoked butter—and it turned out spectacularly! It should be obvious, but when it comes to depth and flavor, a smoky chimichurri sauce is unbeatable!
Seafood is a fantastic match for these smoked chimichurri sauces. They effortlessly level up grilled shrimp, salmon, or a robust fish like swordfish. Moreover, the chimichurri’s smoky and herbaceous notes provide an insanely good contrast.
Additionally, don’t forget the vegetables! Roasted or grilled vegetables like bell peppers, zucchini, eggplant, and asparagus become even more freakin’ delicious when paired with smoked chimichurri butter. The sauce enhances their natural sweetness, adding a rich, smoky undertone.
FAQs
Can I use dried herbs instead of fresh?
Definitely! While fresh herbs give the best flavor, you can nevertheless use dried herbs in a pinch. Just remember to adjust the quantity, because dried herbs are more concentrated.
How long does the sauce last?
Chimichurri can last up to a week in the fridge when stored in an airtight container, such as a Mason jar. Alternatively, you can also freeze it in ice cube trays for up to three months.
Can the sauce be made in advance?
Absolutely! In fact, chimichurri tastes even better after sitting for a few hours. Make it ahead of time and then store it in a Mason jar or an airtight container at room temperature or in the fridge.
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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.
If you’re always splurging on pricey steaks and wondering how to get a crust on steak, step up to my new FYR Grill. Today, I’ll show you how to nail the perfect crust on your favorite cut of steak every single time.
This recipe is inspired by the legendary Ox restaurant in Portland, Oregon. They’ve illustrated the path to perfection, which helped me create this killer recipe. Get ready for steaks with a mouthwatering, crispy crust but tender juicy center. If you’re a home cook, this guide will walk you through achieving steak crust perfection just like celebrity chefs.
Why You’ll Love Learning How to Get a Crust on Steak
For obvious reasons, one of the most frustrating challenges in cooking for unpracticed cooks is the crust. A good crust on the surface of the meat isn’t only about looks. It’s more about flavor and texture while creating the ultimate steak experience.
Mastering how to get that nice crust packed with flavor will up your cooking game, wow your guests, and turn every steak into an unforgettable meal. Plus, it’s super straightforward and delivers epic results. Trust me, this is absolutely one technique every meat lover needs in their arsenal.
Perfect Steak Crust Ingredients Roundup
Here’s what you’ll need to create the best crust on the surface of your steak.
For the Steak:
Favorite cuts of Steak – Choose from your favorites like ribeye steak, filet mignon, or New York strip. These cuts have good marbling and are ideal for a crispy crust.
Kosher Salt – Generously season your steaks with kosher salt to draw out moisture and enhance flavor. For extra flavor, I hit mine with some Bourbon Prime before grilling.
For the Black Gold Baste:
Beef Tallow – This high-smoke point fat is perfect for basting, while it also gives the steak an incredible flavor and great crust.
Herbs and Aromatics – Fresh rosemary, thyme, oregano, green onions, and then garlic infuse the tallow with all the best extra flavors.
Lemon – A squeeze of lemon undoubtedly adds a fresh, tangy note to the baste.
Now that you know what to grab at the grocery store, let’s get to the step-by-step rundown of how to make the grilling magic happen – reliably.
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.
First, let’s make the Black Gold baste. In a cast iron skillet, bring your beef tallow to medium-high heat, aiming for around 325 degrees F. Once heated, pour it over the herbs, green onions, garlic, and lemon in a heat-safe bowl. Let this mixture sizzle, then cover and set it aside for 10 minutes to steep. This allows the flavors to meld together beautifully.
Steak Preparation
Next, generously season your favorite cuts of steak with kosher salt and place them in the fridge uncovered overnight. This step is crucial for drawing out excess moisture and intensifying the steak’s flavor. The next day, pat the steaks dry with paper towels to ensure a good crust. If you can, let them come up to room temperature for the best results.
Grilling Time
Preheat your grill for high-heat direct cooking, about 400-450 degrees F. This high-temperature direct heat source is key to achieving that crispy crust (aka the Maillard reaction). Place your thick steak on the grill and then flip every 60-90 seconds to develop an even crust. During the grilling, baste the steaks with the Black Gold sauce every couple of flips.
If you notice flare-ups, crank the steaks up with the Santa Maria or move them to a cooler part of the grill while the flames die down. Continue grilling until the steaks reach an internal temperature of 120 degrees F for medium-rare. For the desired doneness, use your digital meat thermometer to get the perfect temperature. The total cooking time should be about 4-5 minutes per side.
Finally, let the steak rest for 10 minutes before slicing. This resting period allows the juices to be redistributed, ensuring a juicy steak. Slice, serve, and enjoy the most freakin’ delicious cooked steak with an incredible crust.
What is the Maillard Reaction?
The Maillard Reaction is named after French chemist Louis-Camille Maillard, who first explained it way back in 1912. It happens when amino acids and sugars mix under high heat (like above 285 degrees F). This reaction is what gives cooked foods, including steak, their complex, mouthwatering flavors and that awesome brown crust. So, when you’re grilling up a steak, the Maillard Reaction is your best friend for creating those rich, savory flavors and the perfect texture and color.
Now that you’ve mastered it, you may want to check out some of my other steak recipes. I have so many favorites that it’s hard to choose. That’s why I created a roundup with The Best Grilled Steak Recipes ever. If you’re looking for another way to take your steaks to the next level, you also have to try my Smoked Steak Butter.
What to Serve with the Steak
A perfectly crusted steak deserves equally awesome sides. Consider pairing your steak with grilled vegetables like bell peppers and asparagus, a fresh cucumber salad, or classic mashed potatoes. A simple yet flavorful side of roasted cherry tomatoes with a drizzle of olive oil complements the steak’s rich flavors beautifully. For an extra touch, serve with a side of garlic butter or blue cheese sauce for added depth and richness.
Leftovers & Reheating
If you have any leftover steak, wrap it tightly and store it in an airtight container in the fridge. To reheat, wrap the steak in aluminum foil and heat it at 250 degrees F on the grill or in the oven until warmed through.
Do I need to layer on a good steak rub for better results or is the baste enough?
While the Black Gold baste packs a punch and helps get that perfect crust, adding a steak rub can take your flavor game to the next level. A good rub with salt, black pepper, and then your fave spices amps up the taste and gives you an even bolder crust. I went with the Bourbon Prime spice rub for a touch of smoky savoriness.
What happens when I use a cast iron skilletto cook my steak instead of the grill?
Using a cast iron pan to cook your steak can produce an incredible crust and evenly cooked meat. The skillet’s also has excellent heat retention properties ensuring consistently high temperatures, which are crucial for a flavorful, crispy crust. Additionally, a cast iron skillet allows you to easily control the heat and quickly sear the steak on all sides. This method is perfect for those who don’t have access to a grill or prefer cooking indoors. Plus, you can easily add aromatics like garlic, herbs, and butter to the skillet for extra flavor.
What type of oil should I use if I don’t have beef tallow?
If you don’t have enough time to source beef tallow, a high-smoke point vegetable oil like grapeseed oil or avocado oil is a great alternative. These oils won’t yield quite the same results but they can handle the high heat required to achieve a good crust without burning.
Add a small skillet with your beef tallow to medium-high heat. Bring the oil up to about 325F.
Add all of the other ingredients to a high heat safe skillet or bowl. Add the hot tallow over the ingredients to let sizzle, cover and set to the side for 10 minutes to steep.
Steak:
Generously season your favorite cut of steak with salt all over (I also added in some of my Bourbon Prime Rub but this is optional), then place in the fridge uncovered overnight. Next day, pat dry with a paper towel.
Preheat your grill for high heat direct cooking (about 400-450F).
Add the steaks to the grill and flip every 60-90 seconds to slowly but evenly develop a crust. Baste the steaks with the Black Gold sauce every couple of flips. If you begin to have flare ups, pull the steaks to the cooler side of the grill off pull off the grill for 1-2 minutes to let the flare ups die down.
Once the steaks are 120F internal and have a great crust, pull off and let rest for 10 minutes. Slice, serve and enjoy!
Notes
What is the Maillard Reaction?
The Maillard Reaction is named after French chemist Louis-Camille Maillard, who first explained it way back in 1912. It happens when amino acids and sugars mix under high heat (like above 285 degrees F). This reaction is what gives cooked foods, including steak, their complex, mouthwatering flavors and that awesome brown crust. So, when you’re grilling up a steak, the Maillard Reaction is your best friend for creating those rich, savory flavors and the perfect texture and color.
I’ve professed my love for tacos many times, which is why I’m stoked to introduce you to my recipe for steak and egg tacos. Beyond tacos being so freakin’ delicious, they’re also so freakin’ versatile. Any meal, any topping, any filling — it’s happiness wrapped in a tortilla. That’s why these steak and egg tacos can be a fun breakfast tacos recipe, or really for any time. Breakfast for dinner, anyone?!
The steak in these tacos is next level thanks to Cowboy Charcoal, which burns super hot and clean and is really simple to use. Because it burns so cleanly, the company’s lump charcoal works perfectly for the smoked cilantro chimichurri in this recipe. I’ve gotten really into making smoked butters and chimichurri to boost the smoke flavor in my grilling recipes. When it comes to dropping in coals to flavor the butter, I’m always reaching for Cowboy Charcoal.
These steak tacos get extra oomph in the flavor department thanks to fried eggs, shredded cheese and smoked cilantro chimichurri. Overall, the chimichurri sauce is a great way to add fresh, herby notes to the steak and eggs. A salsa verde would be delicious on these tacos as well!
Steak: We’ll grill a whole ribeye steak (or two, depending on the size of your crowd or your hunger), seasoned with my Bourbon Prime Rub and FYR BLK Hot Sauce as a binder.
Eggs: Grab three or four fresh ones, canola oil for frying, and Everything Bagel Rub for a pit of flavoring, if that sounds good to your tastebuds.
Smoked Cilantro Chimichurri: This version of one of South America’s most beloved cowboy cooking sauces uses parsley, cilantro, red wine vinegar, garlic cloves, red onion, red chili flakes and olive oil to pack an extra flavor punch.
Taco Fixings: Because you can’t have proper tacos without corn tortillas, shredded cheddar cheese and FYR Red Hot Sauce.
Easy Salsa Verde
I know you’re going to love the smoked cilantro chimichurri in this recipe. But, if it’s your fourth or fifth time making these tacos and you want to try a different sauce, here’s a simple take on salsa verde. First, place your cast iron skillet on the grill on medium-high heat, then throw in about a pound of tomatillos (take the husks off first!), half an onion and a sliced jalapeño. Let those veggies grill roast for about 5 minutes, until they’re nice and caramelized. Once they’re finished cooking, blend in a food processor with a handful of cilantro, a couple tablespoons of lime juice and a couple garlic cloves. Serve and enjoy with these tacos, scrambled eggs, chips 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.
These are way more than just egg breakfast tacos. Let’s get grilling, frying and smoking!
Grilling the Steak
First, slather your 1-2 ribeye steaks with 3 tablespoons of Bourbon Prime Rub and enough FYR BLK Hot Sauce to act as a binder. Then, season the ribeye steak with kosher salt, black pepper and garlic powder.
Next, preheat your fire to high heat (around 450 degrees) for direct grilling. Place beef on the grill for about 4-5 minutes of cooking time per side, or until your meat thermometer reads 125 degrees internal temperature. Once the steaks reach temperature, pull the steaks off and let them rest for 10 minutes. Once the resting time is up, thinly slice your steaks.
Frying the Eggs
Add a heavy nonstick skillet — preferably cast iron — to the grill and wait until it’s smoking hot. Then, add some canola oil to coat the pan and let the oil heat until it’s smoking as well. Drop in your 3-4 eggs and fry ’em up to your liking. Finally, top the eggs with Everything Bagel Rub if you desire.
Making the Chimichurri Sauce
First, add all the ingredients for the chimichurri — 1/2 cup chopped parsley, 1/2 cup chopped cilantro, 1/4 cup red wine vinegar, 4-6 minced garlic cloves, 2 tablespoons of finely diced red onion, 1 tablespoon of red chili flakes, kosher salt to taste and olive oil to reach your desired consistency — to a mason jar. Then, toss in a smoldering Cowboy Charcoal coal from the fire (ideally white hot). Cover the jar quickly to encapsulate the smoke, then set it to the side to marinate for 20-30 minutes. Once you’ve reached the end of the marinating time, remove the coal.
Assembling the Steak and Egg Tacos
For the finishing touch on our steak and egg tacos, add a cast iron skillet to the grill over medium heat to preheat. Next, add a tortilla and cook one side, then flip and top with a handful of shredded cheese. Fold the tortilla with cheese over in half, then cook both sides until slightly crispy and the cheese is melted.
Pull the tortilla off the skillet and open it up. Add sliced steak, a fried egg and drizzle the chimichurri on top. Finish with some FYR RED Hot Sauce if you desire. Serve and enjoy!
What to Serve with Steak and Egg Tacos
You could go full breakfast here with hash browns! Or, if it’s lunch or dinner time, try Mexican rice or cilantro-lime rice, tangy slaw or even some grilled shishito peppers.
If you love tacos, make sure to check out my roundup of all my best tacos recipes!
If you have leftover steak tacos, store the steak and individual components separately in airtight containers in your fridge. To reheat, warm up slices of steak and tortillas in a hot skillet until heated through. Assemble your tacos with more of your favorite taco toppings. Enjoy within 2-3 days.
Store the smoked chimichurri sauce in its mason jar in the fridge. Keep it up for a week to add flavor to any other meals you’re making.
FAQs
Can I use a different type of steak?
Definitely! Skirt steak, flank steak, top sirloin steak are all good options for steak and egg tacos. Check out my recommendations for how to cook other types of steak in The Best Grilled Steak Recipes.
I think cilantro tastes like soap. What other herbs can I use instead?
This is totally a thing! If you don’t like cilantro, feel free to use all parsley in this steak and egg taco recipe. You can also toss in some fresh oregano for extra flavor.
Cowboy Charcoal has built a well-earned reputation as some of the cleanest and best stuff around, so you can find it almost anywhere. Check out the company’s store locator to see which hardware stores carry 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.
Begin by slathering your steak in FYR BLK Hot Sauce and seasoning with salt, pepper and garlic powder.
Preheat your fire to high heat (around 450F) for direct grilling.
Add your steaks to the grill to cook for about 4-5 minutes per side or until they are 125F internal. Once done, pull the steaks off and let them rest for 10 minutes. Once rested, thinly slice your steaks.
Add a cast iron skillet to the grill and wait until it’s smoking hot. Add some neutral oil to coat the pan and let heat until smoking as well. Drop in your eggs and fry up to your liking. Top with everything bagel rub if you desire.
Smoked Cilantro Chimichurri:
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 marinate for 20-30 minutes. Pull out the coal once done.
Tacos:
Add a cast iron skillet over medium heat to preheat.
Add a tortilla and cook one side then flip and top with a handful of shredded cheese. Fold the tortilla with cheese over in half, then cook both sides until slightly crispy and the cheese is melted.
Pull the tortilla off and open up. Add sliced steak, fried and drizzle the chimichurri on top. Add some FYR RED Hot Sauce if you desire. Serve and enjoy!
Notes
Easy Salsa VerdeI know you’re going to love the smoked cilantro chimichurri in this recipe. But, if it’s your fourth or fifth time making these tacos and you want to try a different sauce, here’s a simple take on salsa verde. First, place your cast iron skillet on the grill on medium-high heat, then throw in about a pound of tomatillos (take the husks off first!), half an onion and a sliced jalapeño. Let those veggies grill roast for about 5 minutes, until they’re nice and caramelized. Once they’re finished cooking, blend in a food processor with a handful of cilantro, a couple tablespoons of lime juice and a couple garlic cloves. Serve and enjoy with these tacos, scrambled eggs, chips and more!
To all my seafood lovers, welcome! This post rounds up all my favorite fresh salmon recipes in one convenient spot. If some flaky and juicy salmon with insanely good flavors sounds like your vibe, then keep on scrolling!
From small bites to full-side salmon feasts and grilled fillets, salmon is always perfect for weeknight dinners or special occasions. Whether you’re a salmon newbie or a seasoned grilling pro looking for fresh inspiration, there’s a simple recipe here for you to try. Who needs a fancy restaurant when you can make the best salmon right in your own backyard?
Salmon is seriously one of the most versatile proteins you can cook. It’s loaded with healthy fatty acids and, undoubtedly, always delivers a juicy, tender bite.
It’s also one of those types of fish that can taste amazing with simple ingredients. An easy go-to recipe for a quick dinner could be grilling with some olive oil (or unsalted butter), dijon mustard, salt, black pepper, fresh garlic and then a squeeze of lemon juice. Or, you can amp up the flavors in any number of ways, as you will soon see in my salmon recipes.
My reliable recipes make it easy to whip up restaurant-quality meals at home without breaking the bank. Plus, salmon is a nutrient-packed, healthy meal option that’s good for your heart and brain.
Tips for Cooking Salmon Recipes
Internal Temperature: To ensure your salmon cooks perfectly, invest in an instant-read thermometer. Aim for an internal temperature of 145 degrees F.
Skin Side Down: Start cooking your salmon with the skin side down to get that crispy skin and then to protect the flesh from overcooking.
Thickness Matters: Adjust your cooking times based on the thickness of your salmon fillet. Thicker pieces will need a bit more time.
Room Temperature: Let your salmon come to room temperature before cooking for even results.
Different Types of Salmon
Alright, let’s talk salmon! Not all salmon is created equal, and knowing the different types makes you feel a little smarter. Each type has its own unique flavor, texture and best uses. Plus, where your salmon comes from can make a big difference in quality.
Here’s a quick overview of the different types of salmon and where they’re sourced, so you can make the best choice for your next meal. You can usually find high-quality salmon at your local grocery store, or, you can order online through Wild Alaskan Company or Wild Alaska Salmon & Seafood.
Wild-Caught Salmon: Wild salmon is rich in flavor and has a firm texture. This is a great choice for those who prefer a robust taste. Some examples are King Salmon (Chinook), Sockeye and Coho Salmon, most often sourced from the Pacific Ocean, especially Alaska.
Farmed Salmon: This type of salmon is usually the most affordable. It’s generally milder and fattier, making it very tender and moist. Atlantic Salmon is the most common variety, farmed in Norway, Chile and Canada.
Let’s dive in and discover all the ways we can make salmon taste so freakin’ delicious!
Whole Side of Salmon Recipes
Whether it’s fire-roasted, smoked or grilled; salmon sides are always satisfying to make. They feed a large crowd with minimal effort but then also with maximum results in terms of flavor and presentation. Whether you’re cooking for a backyard BBQ or a cozy dinner at home, these recipes are always a hit.
Roasted Salmon with Horseradish Sauce
This easy recipe features grilled salmon with a creamy horseradish sauce.
Baked, grilled and pan-fried salmon fillets never disappoint. There’s nothing like the crispy, golden exterior and tender, juicy interior that these cooking methods bring out. They’re easy to make, packed with flavor and perfect for any occasion.
Baked Wood Plank Salmon
These salmon fillets are literally smoked on wood planks over the coals – so freakin' delicious!
Salmon bites are seriously one of my all-time favorite snacks. They’re bite-sized, packed with flavor and, ultimately, always perfect for any occasion. Whether you’re looking for a quick, healthy snack or a crowd-pleasing appetizer, salmon bites never disappoint. Trust me, once you try them, you’ll be hooked!
Hot Honey Salmon Bites
Tender, bite-sized salmon pieces grilled to perfection and glazed with a sweet and spicy hot honey sauce.
When it comes to serving salmon, the options are endless. Pair it with brown rice for a hearty, fiber-packed side that complements the richness of the fish. For something lighter, go with fresh spinach or bok choy for a nutritious and refreshing balance.
Craving comfort food? Mashed potatoes are a go-to, with their creamy texture perfectly matching the salmon. Elevate your dish by drizzling it with fresh garlic butter, making each bite even more flavorful. Roasted veggies like asparagus, carrots, and bell peppers add a colorful and tasty side that rounds out the meal perfectly.
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.
Storing and reheating salmon properly is key to enjoying it even after the initial meal. Place your leftover salmon in an airtight container to keep it fresh and refrigerate it for up to three days.
When it’s time to reheat, the goal is to retain the moisture and avoid drying out the fish. Reheat your salmon in the oven at a low temperature, around 275 degrees F, until it warms through. This gentle reheating method helps maintain the tender texture of the salmon.
If you have any extra sauce from the original recipe, adding it when reheating can help keep the salmon juicy and flavorful. Properly stored and reheated, your leftover salmon can be just as delightful as when it was first cooked.
FAQs for Salmon Recipes
How do I know when my salmon is done?
Use an instant-read thermometer to check the internal temperature. It should read 145 degrees F in the thickest part of the fillet.
Can I freeze cooked salmon?
Yes, you can freeze cooked salmon. Wrap it tightly in aluminum foil or parchment paper and place it in an airtight container. Or, use a good vacuum sealer. Freeze for up to 3 months.
What’s the best way to cook salmon for crispy skin?
Start by patting the skin dry with a paper towel. Cook the salmon skin side down in a hot pan with a little olive oil over medium-high heat until the skin is crispy and golden brown.
What’s a typical serving size for salmon?
A typical serving of salmon is about 4 to 6 ounces, so if you’re feeding a big crowd, make sure to pick up a couple of pounds of salmon.
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.
Get your taste buds ready for the ultimate, mouthwatering and perfect Rotisserie Chicken recipe made on the best backyard grill! The juiciest meat and the most flavorful chicken skin you’ve ever tasted are coming straight from the skewers of my new FYR Grill.
This durable and versatile grill that I just launched has everything you need to grill like a pro. And I mean everything. After two years of engineering and dozens of prototypes, my team of outdoor grilling experts nailed it. Oh, and did I mention it’s portable too?
When I designed the skewer system, the cordless rotisserie attachments were a must-have—and you won’t find that feature anywhere else. They’re insanely perfect for making this Peruvian-style whole chicken effortlessly with my creamy, fresh aji verde sauce.
This rotisserie chicken isn’t just any chicken. It’s juicy, flavorful, spicy and has that perfectly crispy skin that’s impossible to resist. Whether you’re cooking for a family dinner or a weekend BBQ, you’ll want to add this recipe card to your favorite recipes.
With minimal preparation, you can relax and enjoy yourself while the chicken takes care of itself for a few hours. The best part? The taste of this homemade rotisserie chicken beats the store-bought kind any day.
Whole Roaster Chickens –Make sure to choose two (or three if you want leftovers) fresh, good-sized chickens for even cooking. Salt brining overnight is not necessary but optional.
Canola Oil – Helps the spice rub adhere to the chicken and contributes to the crispy skin.
Seasoning – A bold mix of smoked paprika, garlic powder, brown sugar, ground cumin, onion powder, dried coriander, dried oregano, black pepper, aji amarillo powder (or cayenne) and kosher salt.
Aji Verde Sauce – This fresh and tangy sauce is easy to make with sour cream, mayonnaise, chopped cilantro, a jalapeño, minced garlic cloves, lime juice and kosher salt.
Now that you know what to grab from the grocery store, let’s make the best chicken in the best way I know how. As I said before, rotisserie chicken is perfect for dinner time or any occasion.
Wet Brining vs. Dry Brining Chicken
When choosing between wet brining and dry brining, it all comes down to preference. Wet brining involves soaking the chicken in a salty, flavorful liquid overnight to ensure maximum moisture and tenderness. Dry brining involves rubbing the chicken with salt and spices before letting it rest for a few hours to overnight. This method draws out the natural juices before they are reabsorbed, intensifying the flavor without the added water content. Both methods result in juicy, flavorful chicken, so on your cooking adventures experiment to see which method you like best.
If you want to dive deeper into the world of brining then you should check out my article: The Benefits of Brining
If you’re craving different flavor profiles for your rotisserie chicken – I have a round up of all my favorite Chicken Leg Recipes, so make sure to check them out for inspiration.
How to Make the Perfect Whole Rotisserie Chicken
Prep
First, preheat your FYR Grill or any rotisserie grill set up for indirect heat. Aim for a temperature of around 325-350 degrees F. While the grill is heating up, mix all the ingredients for the seasoning in a bowl.
Pull out your whole chickens, pat them dry with paper towels and then slather them with canola oil. This helps achieve that coveted crispy skin. Generously season the chickens all over with the spice mixture, ensuring every part is covered.
Cook Time
Next, skewer the chickens and truss the wings and legs with kitchen twine. This undoubtedly helps the chickens cook evenly. Place the chickens on the rotisserie attachment and let the slow-cooking process begin.
Ultimately, you’ll need to maintain a steady temperature and rotate the chickens for about 3-4 hours. The key is to reach an internal temperature of 165 degrees F in the breast and 170-175 degrees F in the dark meat. Using a meat thermometer probed into the thickest part of the thigh ensures perfect doneness.
Aji Verde Sauce
While the chickens are cooking, prepare the aji verde sauce. In a food processor, blend the cilantro, garlic, jalapeño and lime juice until smooth. Mix this blend with mayonnaise and sour cream in a bowl.
Once the temperature is reached, let the chicken rest for at least 10-15 minutes before slicing. Finally, serve with the aji verde sauce on the side for a truly flavorful rotisserie chicken experience.
What to Serve with the Rotisserie Chicken
The versatile flavors of this chicken make it easy to match with a variety of sides. Pair this rotisserie roast chicken with a fresh cucumber salad, roasted vegetables or even some garlic mashed potatoes. For a lighter option, a simple green salad works too.
Leftovers & Reheating Instructions
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Here are some quick ideas for leftover chicken: make some chicken soup in the crock pot, chicken salad sandwiches, or layer the roasted chicken on a bed of greens and add your favorite olive oil and vinegar dressing.
If you simply want to reheat the chicken, cover it with aluminum foil and warm it in a 350-degree F grill or oven until heated. Alternatively, use an air fryer for quick reheating that keeps the skin crispy. If you want to freeze the leftovers, wrap them tightly in plastic wrap and then aluminum foil. Store them in the freezer for up to 3 months, and then thaw in the refrigerator before reheating.
Can I use a rotisserie oven instead of a FYR Grill?
Absolutely! A rotisserie oven works well for making rotisserie chicken. Just ensure you maintain an indirect heat setup.
Do you buy organic chicken?
Organic chicken, raised without synthetic pesticides, antibiotics, or growth hormones, is always my first choice, followed by free-range.
Can I use olive oil instead of canola oil?
Sure! You can use olive oil instead of canola oil for this recipe. However, I’d recommend oils with a higher smoke point, such as avocado oil or grapeseed oil as the better alternatives. This will certainly help avoid any burnt flavors on your rotisserie chickens.
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.
Thanks to my new FYR Grill, cordless rotisserie skewers make preparing the perfect Rotisserie Chicken with a Peruvian green sauce easy.
Course Dinner, Lunch, Main Course
Cuisine American, Peruvian
Prep Time 20 minutesminutes
Cook Time 3 hourshours30 minutesminutes
Servings 4People
Calories 2509kcal
Author Derek Wolf
Ingredients
Chicken:
2Whole Roaster Chickens
Canola Oilas needed
Seasoning:
⅔cupSmoked Paprika
½cupGarlic Powder
¼cupBrown Sugar
¼cupGround Cumin
2tbspOnion Powder
1.5tbspDried Coriander
1.5tbspDried Oregano
1.5tbspBlack Pepper
1tbspAji Amarillo Powderor Cayenne
Kosher Saltto taste
Aji Verde:
⅔cupSour Cream
⅔cupMayonnaise
¼cupChopped Cilantro
1Jalapeñode-seeded
4Garlic Clovesminced
1medium Limejuiced
Kosher Saltto taste
Instructions
Preheat your FYR Grill or a rotisserie grill for an indirect rotisserie setup (2 zone or 3 zone depending on what you have). Heat should be around 325-350F for cooking.
In a bowl, mix together the ingredients for the seasoning. Pull out your chicken, slather with oil and generously season all over. Skewer chicken and truss the wings and legs with string.
Add the chicken to your rotisserie and cook for 3-4 hours until the breast is 165F and the dark meat is 170-175F internal. Make sure to maintain temperature the whole time. Move the chicken away from the heat as needed to prevent burning. Once the chicken is done, pull it off and let it rest for at least 10 minutes.
Add the cilantro, garlic cloves, jalapeno and lime juice to a food processor and blend until smooth. Add the mixture to a bowl with the mayonnaise and sour cream. Mix together until smooth.
Slice up your chicken and garnish with chopped cilantro. Serve with the aji verde sauce on the side for dipping enjoy!
Notes
Wet Brining vs. Dry Brining Chicken
When choosing between wet brining and dry brining, it all comes down to preference. Wet brining involves soaking the chicken in a salty, flavorful liquid overnight to ensure maximum moisture and tenderness. Dry brining involves rubbing the chicken with salt and spices before letting it rest for a few hours to overnight. This method draws out the natural juices before they are reabsorbed, intensifying the flavor without the added water content. Both methods result in juicy, flavorful chicken, so on your cooking adventures experiment to see which method you like best.
If you’re craving a good burger that’s next-level delicious, step up to my grill while I cook up some epic Cowboy Butter Burgers. Summer nights are all about enjoying good food, fantastic drinks, and great company. These perfectly seasoned steaks and juicy burgers with melty cheese, caramelized onions and a rich cowboy butter sauce are the perfect complement to whatever you have planned. Pair it with a Pendleton Military Julep and you’re set for an epic experience.
Why am I so loyal to Pendleton? First off, their smooth, oak barrel-aged whisky finished with glacier-fed spring water from Mt. Hood is a must-have in your liquor cabinet. It only gets better, because their Limited Edition Military Appreciation Bottle supports a cause I care about deeply: the well-being of military personnel.
A portion of each sale supports The Bob Woodruff Foundation, which benefits over 20.5 million veterans, service members and their families. If this whisky sells out, you can also donate directly to the Bob Woodruff Foundation here.
I get it, a hot burger straight from the grill is always a tasty bite, but sometimes you just gotta go all out. Seasoned ribeye steak slices and beef patties on the same sandwich? Yup, you heard that right. Cowboy Butter Burgers are next level.
The cowboy butter, a rich and savory mix of unsalted butter, garlic, Dijon mustard, fresh parsley, red pepper flakes, cayenne pepper and lemon juice, makes every bite more decadent. Topped with caramelized onions and cheddar cheese, these burgers are beyond satisfying.
Are you more of a cheeseburger or smash burger person? I am both. This is a great burger recipe, but if smashed patties are more your style make sure to check out all my Best Smash Burger Recipes! I’ve also gathered all my Best Patty Melt Recipes too, if you find Texas toast better than a burger bun. Check them out!
Ingredients Breakdown
Ribeye Steak – Grab some ribeye steaks to start this cowboy butter burger recipe. You’ll season them generously with kosher salt, black pepper and garlic powder.
Beef Patty – You’ll also need 3-4 burger patties. Like the steaks, you’ll season them with kosher salt, black pepper and then some more garlic powder, ensuring a robust and savory base for the burger.
Cowboy Butter – To make the compound butter mixture, you’ll need two sticks of unsalted butter, minced garlic, Dijon mustard, chopped parsley, red pepper flakes, cayenne pepper and a touch of lemon juice.
Caramelized Onions – We’ll season some thinly sliced white onions with kosher salt and then caramelize them in beef tallow.
Additional Ingredients – To tie everything together, you’ll need toasted burger buns, 8-10 slices of cheddar cheese (or pepper jack for a spicy twist) and then your favorite mayonnaise.
How to Make Cowboy Butter Burgers
Caramelized Onions
To begin, start by preheating your grill to medium-high heat, around 350 degrees F, for direct cooking. Place a large skillet on the grill for a couple of minutes before adding the beef tallow. Once melted, toss in the thinly sliced white onions and then season them with salt and pepper.
After that, cook the onions on medium heat until they are deeply caramelized, turning dark brown. This process certainly takes patience and can take about 45-60 minutes. Once done, set them aside and then keep them warm.
Cowboy butter
Next, prepare the cowboy butter. Combine the melted unsalted butter, minced garlic, Dijon mustard, chopped parsley, red pepper flakes, cayenne pepper and lemon juice in a small bowl. Mix well and set it aside until you’re ready to use it.
Cowboy Butter Tip
For the best flavors, first, don’t pop the cowboy butter in the fridge. Instead, let it rest at room temperature for about 15-20 minutes before slathering it on the burgers. This way, the flavors can fully meld and mingle, undoubtedly giving your Cowboy Butter Burgers an even richer taste.
Now, it’s time to focus on the meat. First, slather the ribeye steaks and burger patties with the canola oil (or a bit of olive oil) and then season them generously with kosher salt, black pepper and garlic powder. Next, go ahead and let them sit in the fridge until you’re ready to cook.
Preheat your grill to medium-high heat, about 375 degrees F, for two-zone indirect cooking. Place the steaks and burgers on the grill and then cook them for 3-4 minutes per side. Aim for an internal temperature of 120 degrees F for the steaks and 165 degrees F for the burgers. Finally, just before the burgers are done, top each patty with a slice of cheddar cheese to melt. Once everything is perfectly cooked, drizzle a generous amount of cowboy butter over the meat and let it rest for 10 minutes.
Assembling the Burgers
To assemble, start with toasted buns and spread a layer of mayonnaise. Place the burger patty first, followed by slices of the ribeye steak. Add a generous helping of caramelized onions and drizzle more cowboy butter on top. Close the burger with the top bun and get ready to enjoy.
Enjoy these Cowboy Butter Burgers at your next summer cookout and don’t forget to toast with a Pendleton Military Julep!
What to Serve with Cowboy Butter Burgers
These cowboy burgers pair perfectly with a refreshing Pendleton Military Julep. The julep’s minty, sweet and strong notes cut through the richness of the cowboy butter, creating a balanced and delightful dining experience.
To round out the meal, consider serving these burgers with crispy French fries, onion rings or fresh, tangy coleslaw.
If you’re a fan of Pendleton Rye Whisky I also did a salmon recipe with them! Check it out here: Hot Smoked Salmon!
If you have any leftovers, store the burgers (without the buns) in an airtight container in the refrigerator. They will keep for up to three days. To reheat, place the burgers in a preheated oven at 350 degrees F for about 10 minutes or until warmed through. The cowboy butter can be reheated separately in a small pot and then drizzled over the burgers just before serving with fresh buns. Cheers to another fantastic meal!
FAQs for Cowboy Butter Burgers
Can I use a different cut of steak?
Absolutely! While ribeyes are recommended for their flavor and tenderness, you can use other cuts like strip steak or filet mignon.
What kind of beef is best for these burgers?
For the juiciest and most flavorful Cowboy Butter Burgers, I’d recommend using 80/20 ground beef. While lean ground beef is a popular choice, the 80/20 blend strikes the perfect balance between fat and meat, ensuring your burgers stay as juicy and tasty as possible.
Can I make the cowboy butter ahead of time?
Yes, you can prepare the cowboy butter in advance and store it in a sealed container in the refrigerator. Just reheat it gently before drizzling over the burgers.
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.
Cowboy Butter Burgers bring the best of beef and butter together for one epic bite!
Course Dinner, Lunch
Cuisine American
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 4People
Calories 3821kcal
Author Derek Wolf
Ingredients
Steak:
2Ribeyes
1.5tbspKosher Salt
1.5tbspBlack Pepper
1tbspGarlic Powder
Canola Oilas needed
Beef:
3-4Burger Patties
1.5tbspKosher Salt
1.5tbspBlack Pepper
1tbspGarlic Powder
Canola Oilas needed
Cowboy Butter:
2sticks Unsalted Buttermelted
2tbspMinced Garlic
2tbspDijon Mustard
1.5tbspChopped Parsley
2tspRed Chili Flakes
1tspCayenne Powder
1tspLemon Juice
Caramelized Onions:
2cupsSliced White Onions
2tbspBeef Tallow
Kosher Saltto taste
Burgers:
Burger Bunstoasted
8-10White Cheddar Cheese Slices
Mayonnaiseas needed
Pendleton Military Julep
2ozPendleton® Whisky Military Edition
1ozPomegranate Juice
0.5ozSimple Syrup
Fresh Mint
Instructions
Caramelized Onions:
Preheat your grill to medium high heat (about 350F) for direct cooking. Add a cast iron skillet to the grill 2 minutes before cooking.
Melt beef tallow in the skillet and add your thinly sliced white onions. Season the onions with salt and pepper and begin cooking on a medium heat until they are caramelized (dark brown). This should take about 45-60 minutes to achieve. When the onions are done, pull off and keep warm.
Steak & Burgers:
Next, add all the ingredients for your cowboy butter to a bowl and mix. Set to the side until ready to use.
Finally, slather your steaks and burgers with oil and generously season with salt, pepper and garlic powder or your favorite steak rub. Set in the fridge until ready to cook.
Preheat a grill to medium-high heat (about 375F) for two zone indirect cooking.
Next, add your steaks and burgers to the grill and cook for 3-4 minutes per side or until the steaks are 120F and the burgers are 165F. Before the burgers are done, top each with a slice of cheese to melt. Once everything is done, top with a little of the cowboy butter and pull off to let rest for 10 minutes.
Slice the steaks up and begin building the burgers. Start with your buns, mayonnaise, burger patty, sliced steak, caramelized onions and cowboy butter. Serve and enjoy!
Military Julep
Combine ingredients and ice into a cocktail mixing tin. Shake well and pour into an ice-filled rocks glass or julep mug. Garnish with fresh mint.
