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Texas Fajitas

Texas fajitas, a massive platter of meats

OK, I know what your first question is: why are they called Texas fajitas? Answer: I have no idea. But…

The post Texas Fajitas appeared first on Over The Fire Cooking.

Texas fajitas, a massive platter of meats

OK, I know what your first question is: why are they called Texas fajitas? Answer: I have no idea. But what I do know is this massive loaded platter of meat with veggies is so freakin’ delicious and is perfect to feed a crowd. Remember, everything’s bigger in Texas.

Texas fajitas, a massive platter of meats

Table of Contents

Why You’ll Love Texas Fajitas

Say goodbye to wishing you got the beef fajitas instead of chicken, or chicken fajitas instead of shrimp. Basically, these Texas fajitas have it all. Make sure to serve them sizzling hot with warm tortillas, cheese, sour cream, guacamole, lettuce, fresh pico de gallo or any of your favorite toppings.

Cooking Texas fajitas on the new FYR Grill

I grilled these fajitas on our new FYR Grill, which is incredibly versatile, easy to use and has plenty of room to cook up steak, chicken and shrimp in this recipe. Because it checks every outdoor fire box I could think of, it’s outrageously fun to cook on. 

For more Texan inspired recipes, check out my Chopped Texas Patty Melt, Texas Smoked Brisket Recipe and Texas Twinkies.

Texas Fajitas Ingredients

Chicken, steak and shrimp on the FYR Grill

Easy Guacamole

Guacamole can seem intimidating, but it’s so easy! Mash up three ripe avocados with a minced jalapeño, a couple tablespoons of chopped red onion, a couple tablespoons of chopped fresh cilantro, juice from two limes and kosher salt to taste. That’s it! If you want to play with the spice level, you can use more or less jalapeño. Or, you can leave the seeds and ribs in if you want to keep things fiery. 

How to Make Texas Fajitas

Am I allowed to say “yee-haw” now that we’re cooking these Texas fajitas? Because I am stoked for the great things to come. 

Seasoning the Proteins

First up, we’ve got to get the steak, chicken and shrimp ready for the grill. Slather your flank steak in 2 tablespoons of FYR BLK Hot Sauce and canola oil as needed, then season the steak with 1/2 cup Mesquite Peppercorn Lager rub. Set the steak the side.

Next, slather 3-4 chicken thighs in 1 tablespoon FYR GLD and canola oil as needed. Then, season with 1/2 cup Sweet Carolina Blonde Rub and mix with juice from two limes and 2.5 tablespoons of chopped cilantro to make your chicken fajita marinade. Set to the side.

Seasoning steak and chicken for fajitas

Finally, mix your 1.5 pounds of shrimp with 2.5 tablespoons achiote paste, 1 tablespoon Smoked Garlic Jalapeño Lager Rub, 2.5 tablespoons cilantro, 1 tablespoon FYR RED Hot Sauce, canola oil as needed and kosher salt to taste. Set to the side.

Grilling the Texas Fajitas

Preheat your FYR Grill to high heat, about 400 degrees Fahrenheit. Then, add a cast iron skillet over the hot coals and drizzle some canola oil in to coat the bottom. Add four sliced bell peppers and three sliced white onions with about 1.5 tablespoons Jalapeño Lime Pilsner Rub, then sauté for 5-7 minutes until softened. Remove the pepper strips and onions from the grill the cool.

Grilling chicken and steak on FYR Grill

Next on the grill: your steak and chicken. Place steak on the grill, which you’ll want to cook the steak until it reaches 120 degrees internal, about 8-10 minutes per side. You can place the chicken on the grill now too since it has the same cooking time, though you’ll want to make sure the internal temperature reaches 165 degrees before you pull it off the grill.

To cook the shrimp, place the cast iron skillet back on the grill with a little oil, then add this protein. Because we want them tender, the shrimp should only take 2-3 minutes to cook. Once everything is done, pull off and let the meat rest for 5 minutes. Did I mention how much I love having all this space to cook on the grill? 

Seasoning shrimp and grilling proteins for Texas fajitas

Serving Texas Fajitas

To finish the Texas fajitas, slice up your chicken and steak, going against the grain of the meat for the steak.

Slicing steak and chicken for Texas fajitas

Then, heat up a large skillet until it’s smoking hot, add a bed of veggies and top with steak, chicken and shrimp. Serve these freakin’ delicious fajitas sizzling hot with fresh tortillas, cheese, sour cream, guacamole, lettuce and more, just like you’d get at your favorite Tex-Mex restaurants. 

What to Serve with Texas Fajitas

Chips and salsa would be a great starter for these fajitas. For your sides, because we’ve got such a loaded plate of meats, I’d recommend a simple slaw with lots of lime or an easy green salad. 

For More Fajita (and Similar) Recipes

Leftovers and Reheating

If you have 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. I’d recommend the same for the chicken thighs.

For the shrimp and veggies, store in separate airtight containers in the fridge. When you want to eat, reheat gently on the stovetop — they won’t need a lot of time to warm up. Keep your favorite toppings on hand so you can make these anytime!

FAQs

Can I use different cuts of beef or chicken for the Texas fajitas? 

Sure! Skirt steak is a great option, though you’ll only need to cook for 2-3 minutes per side. For the chicken, you can also use chicken breasts, though they might be a little drier than the thighs.

What other toppings can I use? 

Go wild here! Fresh chiles, queso, pickled jalapeños and more would bring great flavor to these Texas fajitas.

​​When can I get the new FYR Grill? 

Good things take time, right? We expect to ship these grills in the first quarter of 2025! You can find out more info on our Kickstarter page.

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.

Flavor X Fire
Food X Fire
Texas fajitas, a massive platter of meats
Print

Texas Fajitas

This massive loaded platter of meat — steak, chicken and shrimp — lives up to its state namesake. Everything's bigger with Texas fajitas.
Course Dinner, Main Course
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 600kcal
Author Derek Wolf

Ingredients

Steak:

Chicken:

Shrimp:

Veggies:

Instructions

  • Slather you flank steak in FYR BLK Hot Sauce and oil then season with the Mesquite Peppercorn Lager rub. Set to the side.
  • Slather your chicken in FYR GLD and oil then season with Sweet Carolina Blonde Rub and mix with lime juice and chopped cilantro. Set to the side.
  • Mix your shrimp with the achiote paste, Smoked Garlic Jalapeno Lager Rub, cilantro, FYR RED, oil and salt. Set to the side.
  • Preheat your grill to a 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.
  • First add your steak and chicken to the grill to cook. Add a cast iron skillet with a little oil and add your shrimp to the skillet. Steak should be about 8-10 minutes per side or until 120F internal. Chicken should be 8-10 minutes per side or until 165F internal. Shrimp should only take 2-3 minutes to cook. Once everything is done, pull off and let rest for 5 minutes.
  • Slice up your chicken and steak. Then, heat up a large skillet till it’s smoking hot and add a bed of veggies and top with steak, chicken and shrimp. Serve sizzling hot with a side of tortillas, cheese, sour cream, guacamole, lettuce and more if you like!

Notes

Easy Guacamole
Guacamole can seem intimidating, but it’s so easy! Mash up three ripe avocados with a minced jalapeño, a couple tablespoons of chopped red onion, a couple tablespoons of chopped fresh cilantro, juice from two limes and kosher salt to taste. That’s it! If you want to play with the spice level, you can use more or less jalapeño. Or, you can leave the seeds and ribs in if you want to keep things fiery. 

Nutrition

Calories: 600kcal | Carbohydrates: 37g | Protein: 66g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 391mg | Sodium: 665mg | Potassium: 1691mg | Fiber: 11g | Sugar: 12g | Vitamin A: 10818IU | Vitamin C: 181mg | Calcium: 313mg | Iron: 10mg

The post Texas Fajitas appeared first on Over The Fire Cooking.

Garlic Butter Shrimp

Garlic butter shrimp with crusty bread

Raise your hand if you always go for the crunchy shrimp appetizer at parties. For those of you like me…

The post Garlic Butter Shrimp appeared first on Over The Fire Cooking.

Garlic butter shrimp with crusty bread

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. 

Garlic butter shrimp with crusty bread

Table of Contents

Why You’ll Love Garlic Butter Shrimp

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. 

For a roundup of my favorite seafood recipes, make sure to also check out Best Lobster Tail Recipes and Grilled Shrimp Recipes.

Garlic Butter Shrimp Ingredients

This easy recipe has an simple ingredients list to go with it!

  • Shrimp, peeled and deveined
  • Garlic, minced, and lots of it
  • My Smoked Garlic Jalapeño Lager Rub, which kicks up that delicious garlic flavor
  • Unsalted butter and a little olive oil
  • Fresh lemon juice
  • Chopped green onions for our garnish
Seasoning shrimp with Smoked Garlic Jalapeno Rub

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. 

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. 

Cooking shrimp in a skillet

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!

The served, final dish.

​

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!

For More Shrimp

​

FAQs

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!

Garlic butter shrimp with crusty bread
Print

Garlic Butter Shrimp

Garlic butter shrimp is a tangy twist on Hawaiian-style garlic butter shrimp, with great garlic-citrus flavor and a crispy crunch.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people
Calories 857kcal
Author Derek Wolf

Ingredients

  • 1.5 lbs Shrimp peeled & deveined
  • 1/4 cup Minced Garlic
  • 2 tbsp All Purpose Flour
  • 1/4 cup Smoked Garlic Jalapeno Lager Rub
  • 6 tbsp Butter unsalted
  • 2 tbsp Olive Oil
  • 1 medium Lemon juiced
  • Chopped Green Onions garnish

Instructions

  • 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. 

Nutrition

Calories: 857kcal | Carbohydrates: 35g | Protein: 74g | Fat: 51g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 638mg | Sodium: 685mg | Potassium: 1452mg | Fiber: 10g | Sugar: 2g | Vitamin A: 1225IU | Vitamin C: 34mg | Calcium: 405mg | Iron: 6mg

The post Garlic Butter Shrimp appeared first on Over The Fire Cooking.

The Best Taco Recipes

Pulled pork elote tacos

There’s no party like a taco party. And I say that because every taco night feels like a party, especially…

The post The Best Taco Recipes appeared first on Over The Fire Cooking.

Pulled pork elote tacos

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.

Pulled pork elote tacos sitting on a serving plate.

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. 

Table of Contents

Why You’ll Love These Taco Recipes

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!

Steak tacos ready to eat

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. 
Holding up the grilled steak elote!

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! 

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My Favorite Taco Recipes

Without further ado, let’s dive into these taco recipes. ​Buckle up, because we’re about to find your new favorite taco recipe!

Beef Taco Recipes

Cowboy butter steak taco

Cowboy Butter Steak Tacos

Cowboy butter steak tacos are another way to use this spicy garlic herb butter, which is freakin' delicious on everything.
View Recipe
Grilled Steak Elote Tacos

Grilled Steak Elote Tacos

For your next cookout, make some flavor-packed Grilled Steak Elote Tacos—the popular Mexican street food you can make in your own backyard.
View Recipe
Steak tacos ready to eat

Steak Tacos with Corn Salsa

The next time you're on the road, skip the PB&Js and fire up your portable grill to make the best Steak Tacos with Corn Salsa.
View Recipe
Crispy Cheese Tortilla Beef Tacos

Crispy Cheese Tortilla Beef Tacos

Are you a flour or corn tortilla kind of person? I like both, but you know what is also amazing, Crispy Cheese Tortilla Beef Tacos!
View Recipe
Quesabirria tacos ready to devour.

Quesabirria Tacos

Nothing like these Quesabirria Tacos to brighten up a rainy day here in Nashville! Braised beef and cheese turned taco. Delicious!
View Recipe
Cheese Gordita Crunch.

Cheesy Gordita Crunch

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.
View Recipe
dirty skirt steak on the coals

Dirty Skirt Steak Tacos

Skirt steak tacos made right on the coals topped with limes, cilantro, and other delicious ingredients.
View Recipe
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.
View Recipe
Carne Asada Breakfast Tacos

Carne Asada Breakfast Tacos

Nothing like a Carne Asada Breakfast Tacos recipe to get your day started on the right foot! Topped with a fried egg, you're sure to love them!
View Recipe
Smoked Carnitas Tacos

Smoked Carnitas Tacos

Want to crush the taco world? These Smoked Carnitas Tacos are absolutely delicious when using some Reynolds Wrap® Heavy Duty Aluminum Foil!
View Recipe
Cheeseburger Tacos

Cheeseburger Tacos

View Recipe
A finished steak and egg taco, ready to eat

Steak and Egg Tacos

These steak and egg tacos are delicious for any meal, thanks to perfectly grilled ribeyes, fried eggs and smoked cilantro chimichurri.
View Recipe

Pork Taco Recipes

Tacos Al Pastor is a showstopper that adds more excitement to Taco Tuesday.

Tacos Al Pastor

This showstopper of a taco recipe features marinated pork and an infusion of fresh flavors from the chile-pineapple marinade and homemade jalapeno salsa. 
View Recipe
Al Pastor Pork Belly Tacos served on a platter.

Al Pastor Pork Belly Tacos

Al Pastor Pork Belly Tacos
View Recipe
Crispy BBQ Pulled Pork Tacos garnished and sitting on a serving platter.

Crispy BBQ Pork Tacos

Crispy BBQ Pork Tacos for a delicious treat, or meal!
View Recipe
Hatch Chile Mezcal Pork Tacos

Hatch Chile Mezcal Pork Tacos

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!
View Recipe
Pulled Pork Elote Tacos assembled so that we can go serve them.

Pulled Pork Elote Tacos

Pulled Pork Elote Tacos
View Recipe
Fried Pork Belly Tacos Recipe

Fried Pork Belly Tacos

Fried Pork Belly Tacos with a fresh salsa and avocado cream sauce are so freaking delicious.
View Recipe
A close up shot of Chorizo Smash Tacos so you can see the fixings inside.

Chorizo Smash Tacos

Chorizo Smash Tacos for a fun, Taco Tuesday dinner that can be enjoyed any night of the week.
View Recipe
Epic Chorizo Tacos

Chorizo Tacos

Want something epic? These Epic Chorizo Tacos are the ticket for some backyard deliciousness.
View Recipe

Seafood and Fish Taco Recipes

Crispy Steak and Shrimp Tacos served on a plate.

Crispy Steak and Shrimp Tacos

Crispy Steak and Shrimp Tacos for a savory, crispy taco experience.
View Recipe
grilled shrimp tacos

Grilled Shrimp Tacos

Try some delicious grilled shrimp tacos over some hot Cowboy Charcoal. They are sure to make your grilling a night to remember all year round.
View Recipe
Shrimp "Al Pastor" garnished and plated ready to eat.

Shrimp “Al Pastor” Tacos

Shrimp “Al Pastor” Tacos for an "Al Pastor" take on shrimp.
View Recipe
A Surf and Turf Smashburger Taco being held up close to the camera so you can see it's different ingredients.

Surf and Turf Smashburger Tacos

Surf and Turf Smashburger Tacos for the best of the land and sea in a taco.
View Recipe
Salmon Al Pastor Tacos are served!

Salmon Al Pastor Tacos

Salmon Al Pastor Tacos for a dinner that's sure to be a fan favorite!
View Recipe

Lamb Taco Recipes

american lamb tacos al pastor

American Lamb Tacos Al Pastor

Try my edited version of the Classic Tacos Al Pastor with Lamb meat instead. Juicy, tangy and perfect for tacos!
View Recipe
Barbacoa Lamb Tacos

Barbacoa Lamb Tacos

Barbacoa Lamb Tacos are the triple threat of deliciousness: tender, juicy and packed with flavor! Here's how to make it your next dinner.
View Recipe

What to Serve with the Best Taco Recipes

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. 

Quesabirria tacos with lime wedges and dipping sauce

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. 

More Recipe Roundups!

FAQs

Can I make these taco recipes in a slow cooker? 

​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.

Flavor X Fire
Food X Fire

The post The Best Taco Recipes appeared first on Over The Fire Cooking.

Meat Skewers Recipe

grilled meat is skewered.

Today, we’re diving into a showstopper that will make your next summer BBQ an epic feast – my Mixed Meat…

The post Meat Skewers Recipe appeared first on Over The Fire Cooking.

grilled meat is skewered.

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.

The meat being basted by a herb brush.

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!

Table of Contents

Why You’ll Love the Meat Skewers Recipe

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.

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  • 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.

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It’s not my first time making skewered meats and it won’t be my last. If you’re up for more, check out Skewered Picanha with Bone Marrow Chimichurri or Simple Skewered Flap Steak. Another fave of mine is the Cheesy Skewered Skirt Steak with Salsa Verde.

What is a Santa Maria attachment?

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.

The Santa Maria attachment is used in this recipe.

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 Basting Sauce with tallow, rosemary, lemon and other herbs.

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.

The beef and pork get seasoned by Derek Wolf.

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.

The three meats on the grill.

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.

The meat lovers recipe is finished and ready to eat!

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.

More Skewers!

FAQs for Meat Skewers

Can I use different kind of meat in the recipe?

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.

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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.

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grilled meat is skewered.
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Meat Skewers Recipe

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.
Course Dinner, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 people
Calories 760kcal
Author Derek Wolf

Ingredients

Meat:

Baste:

  • 2 cups Beef Tallow
  • 3 sprigs Rosemary
  • 2 sprigs Thyme
  • 2 sprigs Oregano
  • 2 Green Onions
  • 1 head of Garlic halved
  • 1 tbsp FYR BLK Hot Sauce
  • 1/2 Lemon

Instructions

Baste:

  • 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.

Nutrition

Calories: 760kcal | Carbohydrates: 4g | Protein: 27g | Fat: 73g | Saturated Fat: 53g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 101mg | Sodium: 99mg | Potassium: 398mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 425IU | Vitamin C: 15mg | Calcium: 72mg | Iron: 4mg

The post Meat Skewers Recipe appeared first on Over The Fire Cooking.

Steak Elote Nachos

Steak Elote Nachos are served.

Steak Elote Nachos are my favorite way to add a Mexican street food vibe to game-day snacks. This easy recipe…

The post Steak Elote Nachos appeared first on Over The Fire Cooking.

Steak Elote Nachos are served.

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.

Steak Elote Nachos with a queso sauce on top.

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.

Post Sponsored by Kroger

Nachos are always a favorite in my house. They are easy to make and easy to devour. The medley of flavors and textures never fails to hit the spot. If you want to live off nachos for the next little while, then check out Steak Nachos, Surf and Turf Nachos, Grilled Trash Can Nachos, Pulled Pork Loin Nachos, and BBQ Brisket Nachos.

Table of Contents

Why You’ll Love Steak Elote Nachos

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

All the ingredients for the steak nachos from Kroger are assembled.

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.

Shop provisions

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, 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.

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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.

The steak is perfectly cooked and cubed. The elote corn adds a creamy compliment to the dish.

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.

The nachos are assembled.

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!

The final dish is ready to eat!

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.

More with Elote

FAQs for Steak Elote Nachos

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.

Flavor X Fire
Food X Fire
Steak Elote Nachos are served.
Print

Steak Elote Nachos

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 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Calories 771kcal
Author Derek Wolf

Ingredients

Grilled Corn (Elote):

  • 3-4 Corn on the Cob
  • ½ cup Mayonnaise
  • ½ cup Sour Cream
  • 2 Limes juiced

Steak:

  • 1 Whole Tri-Tip Steak
  • ½ cup Favorite Beef Rub
  • 2 medium Limes juiced
  • 1 tbsp Hot Sauce

Nachos:

  • Tortilla Chips
  • 2 cups Queso
  • 2 tbsp Chopped Cilantro
  • 2 tbsp Diced Red Onions
  • 2 tbsp Chopped Green Onions
  • 1.5 tbsp Cotija Cheese
  • 1.5 tsp Tajin 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. 

Nutrition

Calories: 771kcal | Carbohydrates: 39g | Protein: 29g | Fat: 58g | Saturated Fat: 24g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 2320mg | Potassium: 813mg | Fiber: 5g | Sugar: 15g | Vitamin A: 1800IU | Vitamin C: 29mg | Calcium: 614mg | Iron: 5mg

The post Steak Elote Nachos appeared first on Over The Fire Cooking.

Best Chimichurri Recipes

A close up shot of chimichurri.

If you want to elevate your grilling game, without a doubt, you’ve come to the right place. Today, we’re diving…

The post Best Chimichurri Recipes appeared first on Over The Fire Cooking.

A close up shot of chimichurri.

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!

The classic chimichurri sauce mixed together in a serving bowl.

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.

Table of Contents

Sauce Origins

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

Adding chimichurri to a choripan.

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!

A cutting board full of sliced steak, topped with chimichurri.

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.

Chimichurri marinated tri-tip getting placed on the grill.

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.

My mainstay ingredients for this sauce all set out on a cutting board.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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 served on a cutting board.

Skewered Picanha with Bone Marrow Chimichurri

Why is bone marrow chimichurri gaining popularity? This recipe will show you why!
View Recipe
Chimichurri and Cheese Stuffed Picanha

Chimichurri and Cheese Stuffed Picanha

How about throwing some cheese in the mix for a stuffed picanha? Let’s freakin’ gooooo!
View Recipe
Smoked Picanha with Spicy Smoked Chimichurri

Smoked Picanha with Spicy Smoked Chimichurri

This amazing Smoked Picanha with Spicy Smoked Chimichurri is your ticket to Brazilian steakhouse flavor.
View Recipe
Skewered Picanha with Chimichurri Butter made on the FYR Grill.

Picanha with Chimichurri Butter

Skewered Picanha with Chimichurri Butter, cooked rotisserie-style, is one of the easiest ways to make picanha steaks taste phenomenal.
View Recipe

Skillet Steaks

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

Steak Bites with Smoked Chimichurri

This isn’t your typical steak, egg and potato recipe—the smoked chimichurri sauce is the star.
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a skillet next to a fire filled with fried eggs, sliced steak, and potatoes topped with charred scallion chimichurri

Steak and Eggs with Charred Scallion Chimichurri

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.
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Best Chimichurri Recipes for Grilled steaks

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 sliced and topped with the chimichurri.

Brazilian Steaks with Habanero Chimichurri

These Brazilian steaks are topped with a habanero chimichurri for an extra spicy kick that is so freakin' delicious.
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closeup of a pile of cubed steak topped with tomato herb chimichurri

Parmesan Crusted Steak Skewers with Tomato Herb Chimichurri

These Parmesan Crusted Steak Skewers are juicy bites of grilled steak crusted in parmesan and served with fresh Tomato Herb Chimichurri. 
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steak and smashed potatoes being drizzled with a spoonful of chimichurri butter

Beef Short Ribs with Chimichurri Butter

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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Wagyu Secreto Steak with Roasted Chimichurri

Wagyu Secreto Steak with Roasted Chimichurri

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.
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The Rotisserie Beef Ribs smothered in Chimichurri.

Rotisserie Beef Ribs with Chimichurri

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.
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Chimichurri Steak & Shrimp Cooked Over the Fire

Chimichurri Steak and Shrimp

Perfectly grilled filet mignon, smoky bacon and succulent shrimp are leveled up by our delicious chimichurri sauce.
View Recipe
grilled skirt steak

Grilled Skirt Steak with Chimichurri

With a nice crusted outer layer and a tender, juicy inner layer, this cut is a fan favorite, especially because of the chimichurri sauce on top.
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beef back ribs

Beef Back Ribs with Chimichurri

Juicy and well marbled beef back ribs thrown on the smoker and cooked till they fall off the bone. Maybe add some chimichurri?
View Recipe

Steak Sandwich Recipes

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.

The epic Chimichurri Burger.

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.
View Recipe
Smoked Sausage Chimichurri Sandwich

Smoked Sausage Chimichurri Sandwich

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!
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Chimichurrie Steak Sandwich being held close to the camera to show the assembly of the sandwich.

Chimichurri Steak Sandwich

The Chimichurri Steak sandwich is my idea of the perfect meal, whether for lunch or dinner.
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side view of buns layered with ground sausage, egg, and chimichurri on a plate

Cheese Stuffed Sausage Sandwich with Chimichurri

This Cheese Stuffed Sausage Sandwich is stuffed with gooey cheddar and layered with Italian sausage, a fried egg, and fresh chimichurri.
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two halves of a cheese stuffed choripan sandwich held over a fire

Cheese Stuffed Choripan with Tomato Chimichurri

This Cheese Stuffed Choripan is made of provolone-stuffed hoagie rolls topped with chorizo sausage, tomato chimichurri, and spicy habanero.
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Chimichurri Marinated Tri-Tip with Grilled Fries

This delicious cut of meat is best served with a homemade chimichurri sauce full of fresh herbs and French fries on the side.
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Viral pizza sandwich made with chorizo and chimichurri

Pizza Sandwich with Chimichurri Sauce

The Pizza Sandwich features spicy chorizo, melted mozzarella, and homemade chimichurri on a pizza bun.
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Choripan Burger

Loaded Choripan with Spicy Serrano Chimichurri

Loaded Choripan for a delicious, hand held kind of dinner.
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The steak frites sandwich prepared and ready to serve.

Steak Frites Sandwich with Chimichurri

Steak Frites Sandwich for a delicious way to enjoy the best of steak and freshly fried French fries all in one bite!
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Chimichurri steak sliders.

Chimichurri Steak Sliders

Chimichurri Steak Sliders are my mouthwateringly delicious take on the classic beef burger sliders with onion rings.
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Best Chimichurri for Lamb Recipes

Mint chimichurri anyone?! Check out the below recipes to see how I customize my chimichurri recipes to pair with all types of lamb!

A close up shot of Rotisserie Leg of Lamb.

Rotisserie Leg of Lamb with Chimichurri

Rotisserie Leg of Lamb is an epic recipe that pairs marinated and roasted lamb with a zesty chimichurri sauce.
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white wine herb lamb skewers

Lamb Skewers with Mint Chimichurri

St. Patrick’s Day, here we come! For this year’s celebration I made a White Wine Herb Lamb Skewers with Mint Chimichurri recipe.
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Spiced Lamb Kebabs with Mint Chimichurri on the grill with flames in the background.

Spiced Lamb Kebabs with Mint Chimichurri

Spiced Lamb Kebabs with Mint Chimichurri is the perfect dinner switch up.
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More Chimichurri-Inspired Recipes

Discover the endless possibilities of chimichurri. These recipes, in particular, prove just how incredibly adaptable and delicious chimichurri can be.

Pancetta Empanadas with Citrus Herb Chimichurri

It is time to dive into these Fried Pancetta Empanadas. Fried them up, paired with Citrus Herb Chimichurri & we are ready to go!
View Recipe

Beef Empanadas with Chimichurri

Flavorful meat and melted cheese in a crispy dough are paired with my favorite chimichurri dipping sauce.
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fire baked chimichurri wings

Fire Baked Chimichurri Wings

If you’re looking for a fun twist on regular old chicken wings, then you need to try these Fire Baked Chimichurri Wings!
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A sliced shot of the pizza bread being held up to the camera.

Chorizo Pizza Bread with Tomato Chimichurri

Chorizo Pizza Bread is everything you love about pizza on a delicious piece of Italian bread!
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Surf and Turf Jalapeño Poppers with Cilantro Chimichurri plated and served

Surf and Turf Jalapeño Poppers with Cilantro Chimichurri

Surf and Turf Jalapeño Poppers for a seafood twist on a griller's favorite appetizer.
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How to Smoke Chimichurri

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!

Chimichurri getting added on top of a sandwich.

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.

Garnishing a skillet of streak, potatoes and eggs.

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.

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.

Flavor X Fire
Food X Fire

The post Best Chimichurri Recipes appeared first on Over The Fire Cooking.

How to Get a Crust on Steak

A grilled steak with the perfect crust.

If you’re always splurging on pricey steaks and wondering how to get a crust on steak, step up to my…

The post How to Get a Crust on Steak appeared first on Over The Fire Cooking.

A grilled steak with the perfect crust.

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.

A close up shot of the steak to show its crust.

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.

Table of Contents

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.
The meat is seasoned and the baste is prepped.

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.

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How to Make the Steak with a Perfect Crust

Black Gold Baste

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.

The tallow is infused with flavors that make the steak insanely delicious.

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.

The steak are grilled and brushed with the basting sauce.

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.

The thick cut of steak is sliced and served.

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. 

More Steak Recipes

FAQs for How to Get a Crust on Steak

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 skillet to 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. 

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A grilled steak with the perfect crust.
Print

How to Get a Crust on Steak

Today I'll show you how to get a crust on steak that is so freakin' delicious thanks to the tallow infused with extra flavor.
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Minimum time in fridge for brine 4 hours
Total Time 4 hours 40 minutes
Servings 4 people
Calories 4738kcal
Author Derek Wolf

Ingredients

Steak:

Black Gold:

  • 2 cups Beef Tallow
  • 3 sprigs Rosemary
  • 2 sprigs Thyme
  • 2 sprigs Oregano
  • 2 Green Onions
  • 1 head of Garlic halved
  • 1/2 Lemon

Instructions

Black Gold:

  • 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.

Nutrition

Calories: 4738kcal | Carbohydrates: 10g | Protein: 93g | Fat: 500g | Saturated Fat: 384g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 80g | Cholesterol: 276mg | Sodium: 242mg | Potassium: 1422mg | Fiber: 4g | Sugar: 2g | Vitamin A: 536IU | Vitamin C: 38mg | Calcium: 118mg | Iron: 10mg

The post How to Get a Crust on Steak appeared first on Over The Fire Cooking.

Steak and Egg Tacos

Steak and egg tacos

I’ve professed my love for tacos many times, which is why I’m stoked to introduce you to my recipe for…

The post Steak and Egg Tacos appeared first on Over The Fire Cooking.

Steak and egg tacos

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?!

A steak and egg taco being held up to the camera so you can see the egg yolk running down the taco.

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.

Post sponsored by Cowboy Charcoal

Table of Contents

​Why You’ll Love Steak and Egg Tacos

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!

For more delicious recipes with chimichurri, check out my Chimichurri Burger, Chimichurri Steak Sliders, Chimichurri Steak and Shrimp and Chimichurri Steak Sandwich. I’ve also compiled a list of my best chimichurri recipes, if you want to take a gander at all different variations of chimichurri and the ways I’ve used it!

Steak and Egg Tacos Ingredients

Seasoning ribeye steaks with FYR BLK Hot Sauce and Bourbon Prime seasoning.
  • 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.

Shop provisions

How to Make Steak and Egg Tacos

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. 

The ribeye on the grill over the coals and then it being sliced up on a cutting board.

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.

Frying eggs and toasting tortillas on the grill with some cowboy charcoal.

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.

Smoked chimichurri and steak and egg taco assembly

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!

How ‘Bout Eggs?!

Leftovers and Reheating

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. 

A finished steak and egg taco, ready to eat

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.

Where can I find Cowboy Charcoal? 

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.

Flavor X Fire
Food X Fire
Steak and egg tacos
Print

Steak and Egg Tacos

These steak and egg tacos are delicious for any meal, thanks to perfectly grilled ribeyes, fried eggs and smoked cilantro chimichurri.
Course Breakfast, Dinner, Lunch, Main Course
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 192kcal
Author Derek Wolf

Ingredients

Steak:

Eggs:

  • 3-4 Fresh Eggs
  • Everything Bagel Rub optional
  • Canola Oil as needed

Smoked Cilantro Chimichurri:

  • ½ cup Parsley chopped
  • 1/2 cup Cilantro chopped
  • ¼ cup Red Wine Vinegar
  • 4-6 Garlic Cloves minced
  • 2 tbsp Red Onions finely diced
  • 1 tbsp Red Chili Flakes
  • Olive Oil to desired consistency
  • Salt to taste

Tacos:

Instructions

Steak & Eggs:

  • 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 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!

Nutrition

Calories: 192kcal | Carbohydrates: 5g | Protein: 17g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 157mg | Sodium: 117mg | Potassium: 334mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1626IU | Vitamin C: 12mg | Calcium: 78mg | Iron: 4mg

The post Steak and Egg Tacos appeared first on Over The Fire Cooking.

Cowboy Butter Burgers

The Cowboy Butter Burger is the ultimate bite.

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…

The post Cowboy Butter Burgers appeared first on Over The Fire Cooking.

The Cowboy Butter Burger is the ultimate bite.

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.

Post sponsored by Pendleton Whisky

The Cowboy Butter Burger is an epic combo of steak and a beef patty.

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.

Pendleton Whisky is smooth and goes perfectly with mint.

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.

Table of Contents

Why You’ll Love Cowboy Butter Burgers

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 burgers and the steaks are cooked on my new grill.

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.

The steak being pulled from the snake river farms bag along with the Pendleton whiskey.

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.

The cowboy butter is easy to make and so freakin' delicious to eat.

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.

If you’re really into cowboy butter, you should also check out how I used it in Cowboy Butter Steak Tacos recipe! I’ve also made some pretty awesome Cowboy Butter Sliders, but if you’re into the classics… It’s pretty hard to beat a Grilled Ribeye with Cowboy Butter.

Steak & Burgers

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.

The meat is prepped with seasonings.

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.

The steaks are sliced and the Cowboy Butter Burgers are assembled.

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.

Derek Wolf pours some Pendleton Whisky over ice.

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!

For more Big Burgers

Leftovers & Reheating

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.

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By Derek Wolf

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The Cowboy Butter Burger is the ultimate bite.
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Cowboy Butter Burgers

Cowboy Butter Burgers bring the best of beef and butter together for one epic bite!
Course Dinner, Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 People
Calories 3821kcal
Author Derek Wolf

Ingredients

Steak:

  • 2 Ribeyes
  • 1.5 tbsp Kosher Salt
  • 1.5 tbsp Black Pepper
  • 1 tbsp Garlic Powder
  • Canola Oil as needed

Beef:

  • 3-4 Burger Patties
  • 1.5 tbsp Kosher Salt
  • 1.5 tbsp Black Pepper
  • 1 tbsp Garlic Powder
  • Canola Oil as needed

Cowboy Butter:

  • 2 sticks Unsalted Butter melted
  • 2 tbsp Minced Garlic
  • 2 tbsp Dijon Mustard
  • 1.5 tbsp Chopped Parsley
  • 2 tsp Red Chili Flakes
  • 1 tsp Cayenne Powder
  • 1 tsp Lemon Juice

Caramelized Onions:

  • 2 cups Sliced White Onions
  • 2 tbsp Beef Tallow
  • Kosher Salt to taste

Burgers:

  • Burger Buns toasted
  • 8-10 White Cheddar Cheese Slices
  • Mayonnaise as needed

Pendleton Military Julep

  • 2 oz Pendleton® Whisky Military Edition 
  • 1 oz Pomegranate Juice
  • 0.5 oz Simple 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.

Nutrition

Calories: 3821kcal | Carbohydrates: 64g | Protein: 156g | Fat: 335g | Saturated Fat: 191g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 107g | Trans Fat: 7g | Cholesterol: 951mg | Sodium: 21921mg | Potassium: 3351mg | Fiber: 15g | Sugar: 16g | Vitamin A: 8467IU | Vitamin C: 40mg | Calcium: 418mg | Iron: 20mg

The post Cowboy Butter Burgers appeared first on Over The Fire Cooking.

Hot Honey Butter

Hot honey butter

After making smoked chimichurri and smoked butter, I had to do the next logical thing: keeping expanding our sauce horizons with hot honey…

The post Hot Honey Butter appeared first on Over The Fire Cooking.

Hot honey butter

After making smoked chimichurri and smoked butter, I had to do the next logical thing: keeping expanding our sauce horizons with hot honey butter. This spicy honey butter hits all the right notes, as it’s sweet, spicy and smoky from the coals. Call it a trifecta of flavor! Trust me, it’s a 10/10, a so freakin’ delicious recipe that you’ll want to make over and over again. 

Smoke rising from the hot honey butter in a mason jar.

Table of Contents

Why You’ll Love Hot Honey Butter

I know I don’t need to sell you on the merits of butter, but here goes. Hot honey butter combines the sweetness of honey, a healthy spice kick from red pepper flakes and FYR Red Hot Sauce, fresh and dried herbs and smoke flavor to round it out. This perfect balance is fantastic with beef and seafood, so it makes the perfect topping for surf and turf. But really, you can use this honey butter sauce on any dish, like chicken wings or even spicy salami pizza. 

Steak and oysters topped with butter.

For more steak recipes that would be perfect with this hot honey butter, check out The Best Grilled Steak Recipes.

Hot Honey Butter Ingredients

The biggest thing here is you want high-quality natural charcoal from your grill to drop into the jar. ***Please note, you should not make this recipe with a briquette!*** The natural, lump charcoal plays a very important role in taking this spicy butter to the next level. Here’s what goes in the rest of the jar:

  • Clarified, Melted Butter: Don’t stress, I’ve got a recipe tip for you for clarified butter below! Alternatively, you can also find it at most major grocery stores.
  • Local Honey: Obviously. 
  • Pantry Ingredients: My FYR Red Hot Sauce, kosher salt, smoked paprika, black pepper, onion powder, dried oregano, dried thyme, cayenne pepper and red chili flakes bring the heat to this butter.
  • Fresh Ingredients: We add freshness with minced garlic, chopped parsley and lemon juice. 
Ingredients for hot honey butter.

How to Make Clarified Butter

Clarified butter has a higher smoke point than regular butter, making it perfect for high-heat cooking and grilling. It’s worth the extra time to get this recipe right for the hot honey butter!

First, grab your unsalted butter — you’ll want about four sticks. Melt the blocks of butter slowly over direct heat (low setting) in a small saucepan. The goal is to let the butter melt gradually and completely without boiling it. As it melts, you’ll notice the milk solids start to separate from the butter “oil”. Next, pour the liquified butter into a clear glass container and let cool for two minutes. As it cools, the milk solids will sink to the bottom of the jar.

Then, pour the top portion of the butter into a new jar. That is the golden, pure yellow portion of the butter, aka the clarified butter. Try to keep any of the white, milk solids from getting poured into the new jar. That’s all there is to it! Now, you have your very own clarified butter.

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How to Make Hot Honey Butter

Super easy, super flavorful. The effort to results ratio doesn’t get much better than this. Whisk butter and all your ingredients in a mason jar, then add a smoldering coal (not a briquette, real charcoal only) from your grill fire. Ideally, you want this coal to be white hot. So, use tongs to grab one! Cover the jar quickly to capture the smoke, then set to the side to marinate for 20-30 minutes. 

Letting the coal smoke in the jar.

If you want to adjust the amount of smoke flavor in the hot honey butter, then just reduce or increase up the amount of time the coal sits in the butter. I found the 20-30 minute time range to be the sweet spot, but figure out what works best for your taste buds. 

What to Serve with Hot Honey Butter

Oh man. The better questions is what NOT to serve with hot honey butter. This little miracle takes steaks, seafood, burgers and other meats to the next level. I also think it’s a great dipping sauce for cornbread or a slice of hearty sourdough. Let me know how you use it in the comments!

Another favorite sauce of mine is chimichurri. If you want another sauce to add to your meals that’s fresh and herby, then make sure to check out my Best Chimichurri Recipes!

Mixing the hot honey butter in the mason jar.

Storing and Reheating

Once you’ve made your hot honey butter, let it cool to room temperature (no longer than a couple of hours) before placing it in the fridge for up to two weeks. You can also freeze the butter in ice cube trays for up to six months.

For More Butter Flavor

FAQs

Do I have to use clarified butter? 

Clarified butter is definitely better in high-heat cooking and grilling recipes because of its higher smoke point. You can use regular butter for the hot honey butter recipe, but just keep in mind that the milk solids and water in regular butter can burn during smoking, which leaves you with some odd flavors. 

What type of charcoal should I use for hot honey butter? 

If you’ve been here a while, you know I think Cowboy Charcoal is the best thing. The coals get super hot and burn really clean, which is ideal here.

What smoked sauce are you making next? 

You tell me! I think this charcoal method can work in a variety of settings, so I’d love to hear your ideas. Smoked pesto butter over grilled chicken seems like a solid possibility…

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.

Flavor X Fire
Food X Fire
Hot honey butter
Print

Hot Honey Butter

Hot honey butter combines sweet, spicy and smoky flavors, and it's so freakin' delicious on steak, seafood and more.
Course Sauce
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories 677kcal
Author Derek Wolf

Ingredients

  • 1.5 cup Unsalted Butter clarified & melted
  • 2.5 tbsp Local Honey
  • 2 tbsp Minced Garlic
  • 2 tbsp Chopped Parsley
  • 1.5 tbsp FYR RED Hot Sauce
  • 2.5 tsp of Kosher Salt
  • 2.5 tsp of Smoked Paprika
  • 1 tsp of Black Pepper
  • 1 tsp of Onion Powder
  • 1 tsp of Dried Oregano
  • 1 tsp of Dried Thyme
  • 1 tsp of Cayenne Powder
  • 1 tsp Red Chili Flakes
  • 1 small Lemon juiced

Instructions

  • Add all the ingredients for the butter to the mason jar and mix.
  • Then add a smoldering coal from the fire (ideally white hot) to the mason jar. Cover quickly to encapsulate the smoke. Then set to the side to marinate for 20-30 minutes.
  • Remove coal from mason jar before stirring the butter one more time and serving with your meal of choice.

Notes

How to Make Clarified Butter
Clarified butter has a higher smoke point than regular butter, making it perfect for high-heat cooking and grilling. It’s worth the extra time to get this recipe right for the hot honey butter!
First, grab your unsalted butter — you’ll want about four sticks. Melt the blocks of butter slowly over direct heat (low setting) in a small saucepan. The goal is to let the butter melt gradually and completely without boiling it. As it melts, you’ll notice the milk solids start to separate from the butter “oil”. Pour the liquified butter into a clear glass container and let cool for two minutes. As it cools, the milk solids will sink to the bottom of the jar.
Pour the top portion of the butter into a new jar. That is the golden, pure yellow portion of the butter, aka the clarified butter. Try to keep any of the white, milk solids from getting poured into the new jar. That’s all there is to it! Now, you have your very own clarified butter.

Nutrition

Calories: 677kcal | Carbohydrates: 17g | Protein: 2g | Fat: 70g | Saturated Fat: 44g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 3g | Cholesterol: 183mg | Sodium: 1.604mg | Potassium: 168mg | Fiber: 2g | Sugar: 12g | Vitamin A: 3.317IU | Vitamin C: 23mg | Calcium: 59mg | Iron: 1mg

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