Category: Grilled

Steak Bites with Smoked Chimichurri

Steak Bites with Smoked Chimichurri

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

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

Steak Bites with Smoked Chimichurri

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

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

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

Invest in the best charcoal

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

Table of Contents

Why You’ll Love Steak Bites with Smoked Chimichurri

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

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

Steak Recipe Ingredients Run Down 

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

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

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

How to make Steak Bites with Smoked Chimichurri

Smoked Chimichurri Prep Time

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

The Smoked Chimichuri sauce is prepared in the Mason jar.

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

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

Steak Skillet

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

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

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

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

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

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

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

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

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

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

What to Serve with Steak Bites with Smoked Chimichurri

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

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

The completed dish sizzling over the fire.

Leftovers & Reheating

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

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

More with Chimichurri

FAQs for Steak Bites with Smoked Chimichurri

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

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

Should I blend the chimichurri sauce in a food processor? 

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

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

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

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Steak Bites with Smoked Chimichurri
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Steak Bites with Smoked Chimichurri

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

Ingredients

Steak:

Eggs:

  • 3-4 Farm Fresh Eggs

Potatoes:

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

Smoked Chimichurri:

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

Instructions

Smoked Chimichurri:

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

Steak Skillet:

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

Notes

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

Nutrition

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

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

Hot Smoked Salmon

Hot Smoked Salmon with a Whisky Chipotle Glaze

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

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

Hot Smoked Salmon with a Whisky Chipotle Glaze

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

Post Sponsored by Pendleton Whisky.

Hot Smoked Salmon with a Whisky Chipotle Glaze

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

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

Table of Contents

Why You’ll Love Hot-Smoked Salmon

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

The hot smoked salmon is planked by orange slices.

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

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

More Salmon

Delicious Smoked Salmon Recipe Ingredients

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

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

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

How to Make the Best Salmon on the Grill 

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

Whisky Glaze for Hot Smoked Salmon

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

The Whisky Chipotle Glaze gets thick and sticky

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

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

Salmon

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

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

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

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

The vibrant and spicy whiskey glaze covers the salmon.

Grilling Hot Smoked Salmon

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

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

Hot Smoked Salmon is flaky, spicy, and tasty.

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

What to Serve with Fresh Salmon

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

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

Pendleton Old Fashioned Cocktail Recipe

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

Pendleton Whisky Old Fashioned

Leftovers & Reheating

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

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

FAQs for Hot Smoked Salmon

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

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

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

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

Can I adjust the spiciness of the glaze?

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

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Hot Smoked Salmon with a Whisky Chipotle Glaze
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Hot Smoked Salmon

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

Ingredients

Salmon:

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

Whisky Chipotle Glaze:

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

Instructions

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

Notes

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

Nutrition

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

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

The Best Tomahawk Steak

The best tomahawk steak recipe with finishing butter.

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

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

The best tomahawk steak recipe with finishing butter.

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

The best tomahawk steak recipe with finishing butter.

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

Table of Contents

Why You’ll Love Tomahawk Steak

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

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

Tomahawk Steak Ingredients

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

Make-Ahead Compound Butter

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

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

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

How to Make the Best Tomahawk Steak

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

Preparing the Steak and Butter

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

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

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

Grilling the Tomahawk Steak 

Seasoned meat starting to cook on the grill.

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

Finishing the Tomahawk Steak

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

Tomahawk steaks broiling in finishing butter.

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

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

Serving the Best Tomahawk Steak

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

Sliced tomahawk steak, getting ready to serve.

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

What to Serve with Tomahawk Steak

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

For More Buttery Goodness

Leftovers and Reheating

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

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

FAQs

Can I use a different steak cut? 

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

Where should I buy my steak? 

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

How do I know when it’s done? 

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

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

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

Flavor X Fire
Food X Fire
The best tomahawk steak recipe with finishing butter.
Print

The Best Tomahawk Steak

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

Ingredients

Steak:

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

Bake:

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

Finishing Butter:

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

Instructions

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

Notes

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

Nutrition

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

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The Best Rib Recipes

Ribs on the smoker.

Everyone say it with me: RIBS! That’s always how I feel when I know they’re for dinner — all caps,…

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Ribs on the smoker.

Everyone say it with me: RIBS! That’s always how I feel when I know they’re for dinner — all caps, freakin’ stoked.. Tender ribs are so delicious, and there’s really nothing like them. It always feels like a party when a rack of ribs are on the menu. 

Some BBQ ribs cooking on the smoker.

I know cooking the barbecue ribs can be intimidating if you’re not sure of the best way to go about it, which is what I’m here for. I’ve got a roundup of my favorite recipes, along with all the tips and tricks you’ll need to make the best ones out there. 

Table of Contents

Why You’ll Love Ribs

Bone tender, juicy, flavorful, enough to scale up and feed a crowd — what’s not to love? They’re so freakin’ delicious with your favorite dry rub and homemade BBQ sauce. Just keep in mind that while the process of cooking is very easy, it does take a long time. It’s all just about heat management. 

Rotisserie beef ribs, ready to eat.

For more of my favorite saucy BBQ recipes, check out Honey Fire BBQ Wings, Pulled Pork BBQ Sandwich, Honey Bacon BBQ Chicken Lollipops and Western BBQ Burger.

How to Cook the Best Ribs

Prep Basics

Choosing Your Cut

You’ll hear the most about three types of ribs: baby back ribs, St. Louis style ribs and spare ribs. 

Baby backs are incredibly popular, and for good reason. They usually have more meat on the top of the ribs than on the sides of the ribs. The bones are more curved and they come from the upper part of the pig’s back.

Peanut butter and jelly sticky ribs.

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

Which one you’ll choose depends on the recipe, but I truly believe you can’t go wrong. 

Trimming

The first thing you’ll want to do is trim the excess fat so you don’t have any flare-ups on the grill. A rack also has a silver skin on the back of the ribs, so you’ll need to remove this thin membrane before cooking.

First, flip your ribs so the bones are curled toward you. Then, use your fingers or a paring knife to slide under the membrane and lift it to remove that first piece from the bones. Finally, grab a paper towel and pull slowly but firmly across until you’ve removed the whole thing. 

Ribs ready to go on the smoker.

Some recipes may also have you cut the rack into individual ribs to cook them, so just double-check before you get started. You’ll want a sturdy cutting board and sharp knife for that job.

Seasoning

I find it best to slather them with mustard and use a spice rub before you put them in the smoker. You can also use a mop sauce or your favorite barbecue sauce while you’re cooking to keep them most, then get that delicious caramelization at the end. 

Maple Cajun ribs, seasoned and on the grill.

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Cooking & Smoking

There are a couple ways I like to do this. If I’m cooking a full rack, I use indirect heat at a low temperature for slow cooking and cook the ribs for several hours. That mop sauce or your favorite BBQ sauce every 30-45 minutes keeps them tender. 

Smoked ribs with bourbon maple mop sauce on the grill.

If I’m cooking individual ribs, a crutch is foolproof way to get tender, flavorful ribs. A crutch involves wrapping the meat in aluminum foil to concentrate the heat, reduce evaporation and speed up the cooking process.

I usually put the meat in a foil pan. Then, you can add all sorts of delicious ingredients — soy sauce, butter, beer and even whisky. I cover the whole pan tightly with a foil lid and get fall-of-the-bone ribs in no time.

Our half cooked dish, getting covered in butter, brown sugar and bbq sauce so that it can finish cooking.

Finishing and Serving

For the indirect cooking method, the racks will finish on their own since they’re already directly on the smoker. Make sure you let them rest for about 15 minutes after you take them off the grill so we can lock in those flavors and juices!

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

When I’m cooking in the crutch, once the meat is up to temp, I’ll put them back directly on the hot grill for another 20-30 minutes to get those deep flavors and caramelization. Then, it’s all about serving and enjoying these freakin’ delicious ribs. 

My Favorite Rib Recipes

Now that we’ve gone through the process to make the best ribs, here’s the roundup of my favorite recipes! Be sure to let me know in the comments which ones you tried and liked the best! 

Pork Ribs

Fried Sticky Wings looking absolutely delicious.

Sticky Fried Ribs Recipe

Fried Sticky Ribs for the win!
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Smoked party ribs ready to eat.

Smoked Party Ribs

Smoked party ribs are a freakin' delicious barbecue recipe to share with friends and family.
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Honey fire party ribs in the crutch on the smoker.

Honey Fire Party Ribs

Honey fire party ribs is a sweet and spicy take on party ribs, a viral trend recipe.
View Recipe
Finishing the Habanero Peach Smoked Ribs

Habañero Peach Smoked Ribs

These Habanero Peach Smoked Ribs are smoked until fall-apart tender, then finished off with a sweet and spicy Habanero Peach BBQ Sauce.
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Smoked Ribs with Bourbon Mop Sauce sliced and served.

Smoked Ribs with Bourbon Mop Sauce

Smoked Ribs with Bourbon Mop Sauce to showcase our Sticky Bourbon Brown Ale!
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Nashville Hot Smoke Fried Ribs on a plater ready to eat.

Nashville Hot Smoke Fried Ribs

Nashville Hot Smoke Fried Ribs for some pork ribs that pack a punch!
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Cherry Cola Spare Ribs are absolutely delicious!

Cherry Cola Spare Ribs

Cherry Cola Spare Ribs for a tangy, savory meal!
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overhead of a plate of peanut butter and jelly sticky ribs next to a smoker

Peanut Butter and Jelly Sticky Ribs

These Peanut Butter and Jelly Sticky Ribs are smoked until tender, breaded and fried, then smothered in a sweet and spicy PB&J BBQ sauce. 
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Huli Huli Ribs with Sriracha BBQ Sauce waiting to be sliced.

Huli Huli Ribs with Sriracha BBQ Sauce

Huli Huli Ribs with Sriracha BBQ Sauce for a Hawaiian inspired meal right at home.
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The ribs and potatoes assembled and plated.

Crown Rack of Ribs

Crown Rack of Ribs are pork ribs, seasoned, smoked, stuffed with potatoes and topped with beer cheese!
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Maple Gochujang Rotisserie Ribs Recipe

Maple Gochujang Rotisserie Ribs

Maple Gochujang Rotisserie Ribs for your next grilling night!
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Sweet Teriyaki Sake Smoked Ribs

Sweet Teriyaki Sake Smoked Ribs

Sweet Teriyaki Sake Smoked Ribs are all things good. Complete with a Sake BBQ glaze, these ribs are tender, juicy and so freakin’ delicious!
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Jalapeño Watermelon BBQ Ribs

Jalapeño Watermelon BBQ Ribs

Jalapeño Watermelon BBQ Ribs just in time for your 4th of July celebrations! I’ve seen a lot happening with watermelon lately, and thought I’d jump on the bandwagon but with my own spin.
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maple cajun smoked ribs

Maple Cajun Smoked Ribs

After falling in love with how maple syrup pairs with spicy food, I decided to venture even further out with these Maple Cajun Smoked Ribs.
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Smoked Honey Teriyaki Ribs

Teriyaki Ribs

Get your offset smoker going with these Smoked Honey Teriyaki Ribs. Using my Oklahoma Joes Highland, we make some epic ribs!
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Maple Guinness BBQ Pork Ribs

Maple Guinness BBQ Pork Ribs

Crush any gameday with these Maple Guinness BBQ Pork Ribs. With malty sweetness from Guinness Draught and savory bbq sauce, these ribs will be a touchdown.
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Molasses Espresso St. Louis Style Pork Spareribs

Molasses Espresso St. Louis Style Pork Spareribs

Crush the backyard with some new spareribs recipe! This is the perfect cook to have while watching the NASCAR race!
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spicy bbq ribs

Spicy BBQ Ribs

Delicious and spicy pork ribs smoked over the fire then lathers & caramelized in bbq sauce.
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glazed ribs

BBQ Maple Bourbon Ribs

Maple syrup makes these ribs sweet and delicious.
View Recipe

Beef Ribs

The Rotisserie Beef Ribs smothered in Chimichurri.

Rotisserie Beef Ribs

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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Smoked Garlic Jalapeño Beef Ribs sliced and ready to serve.

Smoked Garlic Jalapeño Beef Ribs

Smoked Garlic Jalapeño Beef Ribs for some tender, juicy and beef.
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Gaucho Beef Ribs Recipe

Gaucho Beef Ribs

Gaucho Beef Ribs for you South American inspired dinner!
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beef back ribs

Smoked Wagyu Beef Back Ribs

Juicy and well marbled beef back ribs thrown on the smoker and cooked till they fall off the bone. Maybe add some chimichurri?
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chipotle black pepper smoked beef ribs

Chipotle Black Pepper Smoked Beef Ribs

These Smoked Beef Ribs will be the perfect outdoor cooking experience when you use high quality beef from Global Animal Partnership!
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Smoked Jack Daniels Beef Ribs

Slowly Smoked Jack Daniels Beef Ribs are perfect for a hearty and adventurous dinner. Try them out now!
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The braised beef ribs over mashed potatoes with a side of whole cooked carrots.

Braised Beef Short Ribs

The secret of this Braised Beef Short Ribs recipe is the slow cooking that happens in the Dutch oven over the elegantly designed Breeo fire pit. 
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steak and smashed potatoes being drizzled with a spoonful of chimichurri butter

Grilled Beef Short Ribs

These Grilled Beef Short Ribs with melted chimichurri butter are cooked over a smokeless firepit until tender and served with crispy smashed potatoes.
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Tomahawk Beef Short Ribs with bone marrow plated.

Tomahawk Beef Short Ribs

Tomahawk Beef Short Ribs for an epic dinner.
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short ribs ready to eat

Rotisserie Smoked Short Ribs

Try my Rotisserie Smoked Short Ribs on your grill now. They are grilled to make sure you get both smoky and savory flavors on your beef ribs!
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grilled korean bbq short ribs on the grill

Grilled Korean BBQ Short Ribs

Everyone loves some good short ribs. Try these Grilled Korean BBQ Short Ribs so that you do not miss out!
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Lamb Ribs

honey chipotle bbq lamb ribs

Honey Chipotle BBQ Lamb Ribs

BBQ Lamb Ribs like you have never had them before. Doused in a Honey Chipotle BBQ Sauce while being smoked over fire. Tender and delicious!
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delicious bbq lamb ribs

BBQ Lamb Ribs

Slowly roasted BBQ Lamb Ribs for Easter! Cannot be beaten.
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What to Serve with Ribs

Ribs are such a classic BBQ meal that it makes sense to keep it classic with the sides. The jalapeno cheddar cornbread highlighted in this recipe is so freakin’ delicious, and you can do a green salad, broccoli slaw or coleslaw as a vegetable.

For More Smoked Pork

Leftovers and Reheating

For leftovers, wrap them in foil or an airtight container and store in the fridge for 3-5 days. A low, slow oven is the best way to reheat these juicy ribs so they don’t dry out. Place the meat on a baking sheet, cover tightly with heavy-duty aluminum foil and reheat at 200-205 degrees. 

FAQs

Why do ribs take so long to cook? 

Ribs have a lot of fat and connective tissue, which means they need more time to break down and redistribute the fat and flavor. You also want to cook them at low temperatures, around 200-250 degree F, so that process can happen properly. 

What BBQ rub is best for ribs? 

​Anything with brown sugar, kosher salt, black pepper, onion powder, garlic powder and smoked paprika is so freakin’ delicious. You can also make your own or check out my rubs and blends on Spiceology!

What do you like better, beef or pork ribs? 

​They’re really different! Beef ribs are larger and have more fat, so they tend to be better when you braise them. Pork has a milder flavor, so they can be more versatile. But my favorite is whichever one is on my plate, they’re both great and full of flavor. 

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Oklahoma Onion Burger

Oklahoma Onion Burgers are ready to eat.

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

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Oklahoma Onion Burgers are ready to eat.

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

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

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

Table of Contents

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

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

Why You’ll Love the Oklahoma-Style Onion Burgers

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

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

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

The onion burger is dipped in special sauce.

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

Pro Tip: Add the onions after the smash!

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

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

How to Make the Best Onion Burgers 

Prep Time

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

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

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

Oklahoma Joe’s Grilling Time

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

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

The beef patties are formed into balls, then smashed.

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

The onions go on the smashed burger before flipping.

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

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

Assembly Time

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

The smash burgers are assembled.

What to Serve with the Oklahoma Onion Burger 

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

What to do with Leftovers & Reheating

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

More on Smash Burgers

FAQs for the Oklahoma Onion Burger

Where is the home of the Onion Burger? 

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

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

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

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

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

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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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Oklahoma Onion Burger with special sauce.
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Oklahoma Onion Burger

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

Ingredients

Beef

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

Special Sauce (Optional)

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

Burger

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

Instructions

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

Notes

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

Nutrition

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

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Birria Egg Rolls

Birria Egg Rolls

Your taste buds are about to do a mariachi dance because we’re grilling up the most epic Birria Egg Rolls…

The post Birria Egg Rolls appeared first on Over The Fire Cooking.

Birria Egg Rolls

Your taste buds are about to do a mariachi dance because we’re grilling up the most epic Birria Egg Rolls you’ve ever tasted. Tender and spicy shredded beef plus oozy melted cheese in a crunchy egg roll wrapper? Yes, please! Beef Birria tucked inside the crispy goodness of Chinese egg rolls is so freakin’ delicious!

Post sponsored by Cowboy Charcoal.
Birria Egg Rolls are dipped in the braising liquid for the perfect bite.

This rich and tasty flavor explosion happens with the magic touch of my favorite Cowboy Charcoal. Made from natural hardwood with no added chemicals or fillers, their hard lump wood charcoal never robs your food of its authentic flavor. If you haven’t switched over yet, now is the time!

Table of Contents

Why You’ll Love Delicious Birria Egg Rolls

Birria originated in the state of Jalisco in western Mexico, near Guadalajara. That’s the same city that gave us tequila and mariachi music, so you know anything with birria meat is gonna be good! Variations of birria are everywhere now and have thus made a permanent home in my backyard cooking.

I love birria, and have made it a plethora of times. It goes great on everything from fries to potatoes, added to burgers or even stuffed in a grilled cheese sandwich! However, my favorite of all has to be Quesabirria Tacos!

Birria is popular for good reason: the tender and spicy meat is a great way to elevate tacos, quesadillas and burritos. In other words, when you slow-cook beef with chili peppers and spices, something magical happens.

Additionally, Birria Egg Rolls can be paired with some Smoked Chorizo Queso and BBQ Wings to make a delicious appetizer table for game day or your next gathering. Skip to the recipe card or keep scrolling to find out what ingredients you’ll need to pull this dish together. 

Birria Egg Rolls Ingredients

  • Beef – Firstly, these tasty appetizers start with a whole chuck roast, sliced and seasoned with kosher salt, black pepper and garlic powder. My FYR BLK Hot Sauce kicks up the heat index! 

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This sauce is FYR!

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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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  • Chili Paste – The signature birria flavors in the water-based paste come from charred ancho and guajillo chiles and garlic, which are then combined with chipotle in adobo. 
  • Braising Liquid – Beef broth is infused with deep flavor from white onion, Mexican oregano, black pepper, sea salt, cinnamon and bay leaves. After braising, the seasoned broth is strained and used for dipping.
  • Other Recipe Essentials – Finally, to complete this recipe, you’ll need to grab some egg roll wrappers, jack cheese, cilantro, a red onion and frying oil. 
The egg rolls are stacked and sprinkled with cilantro and red onion.

How to Make Birria Egg Rolls

Birria

Alright, let’s get cooking! First up, birria. Add your Cowboy Charcoal and get your grill’s fire up to medium-high heat, roughly 375 degrees F. Grab your Dutch oven and let it warm up over the fire for a few minutes. 

Next, toss into the Dutch oven your ancho and guajillo chiles, along with those garlic cloves. Let them get a nice char, about 30-45 seconds per side. Next, pour in some water and let everything simmer over the fire for about 7-8 minutes. When that’s done, take the Dutch oven off the heat.

The chile paste is created and then combined with beef broth, onions, cinnamon, and bay leaves.

Next, grab a food processor (or immersion stick blender). Combine the sautéed chiles with some chipotle in adobo. Blend until it’s all nice and smooth, before pouring the spicy paste into a bowl.

Chuck Roast

Now onto the beef. Slather the sliced chuck roast with FYR BLK Sauce and season it with salt, pepper, and garlic powder. Get that Dutch oven back on the fire. Sear off each side of the beef until it’s nice and browned.

the beef is sliced and covered with hot sauce.

Next, add the chile paste, beef broth and seasonings. Cover everything up. Let the seasoned broth simmer over medium-high heat until it is fork-tender, which could take up to 4-5 hours.

When the beef is easily shredded, take it out of the braising liquid. Remove the bay leaves, onions, and cinnamon sticks. Strain the braising sauce until it’s nice and clean. Then pour it into a new bowl to make a flavorful consomé for dipping. 

Start shredding your beef and place it in the fridge to cool for about 30 minutes.

Birria Egg Rolls

The beef and cheese is rolled into the egg roll wrappers.

Alright, finally onto those egg rolls! Grab your cooled shredded beef and shredded cheese, and mix them in a bowl. Lay out an egg roll wrapper and spoon some of the beef mixture into the center. Wet the edges with water, then roll and fold it into an egg roll.

Heat some frying oil to about 350 degrees F in a cast iron pan. Carefully add your egg rolls to cook for 1-2 minutes per side until they’re golden brown and crispy. Once they’re done, take them out, and then set them on a paper towel. Let them cool for a bit.

The egg rolls are fried in a cast iron pan.

For another epic egg roll recipe, check out my Jalapeno Popper Egg Rolls.

Perfect egg roll TIPS

Don’t Overstuff: While it’s tempting to pack in as much filling as possible, overstuffing can lead to messy egg rolls that are difficult to roll and cook evenly.

Fry to Perfection: Make sure the oil is hot enough (use your thermometer) so that the egg rolls cook quickly without absorbing too much oil and avoid burning.

What to Serve with Birria Egg Rolls

Now that the egg rolls are ready, go ahead and serve them up with that reserved dipping sauce. Sprinkle on some chopped cilantro and diced red onions into the sauce and over the rolls.

To create a Mexican feast to go with the tastiest egg rolls ever, consider making some Mexican rice, refried black beans, guacamole, and fresh salsa. A fresh green salad would be the perfect complement to the deep-fried egg rolls.

More Latin American Inspired Recipes

How to Store Leftovers & Reheating Steps

To store leftover birria egg rolls safely, allow them to cool to room temperature before wrapping them tightly in aluminum foil or placing them in an airtight container. Refrigerate them for up to 3-4 days. If freezing, ensure they are tightly wrapped to prevent freezer burn, and they can last for 1-2 months. 

The final result: juicy, cheesy, crunchy egg rolls.

When ready to reheat frozen egg rolls, let them unthaw in the refrigerator, then warm them in the grill, oven or air fryer at 350 degrees F for 10 minutes or until heated through. Always check the internal temperature to ensure the beef reaches 165 degrees F before serving.

FAQs

Can I make birria egg rolls ahead of time?

Yes! You can assemble them, wrap them tightly, and then store them in the refrigerator until you’re ready to cook them. Alternatively, you can also freeze them for longer-term storage. Just make sure to thaw them before reheating.

Can I customize the filling of birria egg rolls?

Absolutely! While traditional birria egg rolls typically contain shredded beef cooked in a spicy broth, you can customize the filling. Experiment with different meats such as chicken or pulled pork.

What other dipping sauces pair well with birria egg rolls?

Birria egg rolls pair well with a variety of dipping sauces. A creamy avocado crema made with sour cream provides a cooling contrast. Experiment with different sauces to find your favorite combo!

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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
Birria Egg Rolls
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Birria Egg Rolls

These Birria Egg Rolls are the perfect appetizer. They balance spicy beef flavor, cheesy goodness, and an insanely good crispy texture from the egg roll wrapper.
Course Appetizer
Cuisine American, Asian, Mexican
Prep Time 45 minutes
Cook Time 6 hours
Total Time 6 hours 45 minutes
Servings 6 people
Calories 528kcal
Author Derek Wolf

Ingredients

Beef:

  • 1 Whole Chuck Roast cubed
  • 1.5 tbsp Kosher Salt
  • 1.5 tbsp Black Pepper
  • 1.5 tbsp Garlic Powder
  • FYR BLK Hot Sauce

Chiles:

  • 3 ancho chiles stemmed & seeded
  • 3 guajillo chiles stemmed & seeded
  • 2 tbsp Chipotle in Adobo
  • 8-10 garlic cloves
  • 2 cups of Water

Braising + Seasonings:

  • 2-3 cups beef broth
  • 1/2 white onion sliced
  • 1.5 tablespoons mexican oregano
  • 2 tablespoons black pepper
  • 1 tablespoons sea salt
  • 2 cinnamon sticks
  • 2 bay leaves

Egg Rolls:

  • 8-10 Egg Roll Wrappers
  • 1.5 cups Jack Cheese shredded
  • Chopped Cilantro garnish
  • Diced Red Onions garnish
  • Frying Oil

Instructions

Birria:

  • Preheat your fire to medium high temperature (around 375F). Add a Dutch oven over the fire to preheat for 3-4 minutes.
  • Add your ancho chile, guajillo chile and garlic cloves to your Dutch oven and let char for 30-45 seconds per side. Once charred, add your water to the skillet and let simmer over the fire for 7-8 minutes.
  • Once simmered, pull the Dutch oven off of the heat. Add your sauteed chiles and your chipotle in adobo to a food processor (or use an immersion stick blender). Blend until completely smooth. Pour your paste into a bowl.
  • Slather your chuck roast pieces with FYR BLK Sauce and liberally season with salt, pepper and garlic powder.
  • Place them in the Dutch oven along with the chile paste, beef broth and all of the seasonings.
  • Cover and let simmer over medium-high heat until the beef is fork-tender (about 4-5 hours). Skim any fat off of the top, as needed, throughout the cooking process.
  • Once the beef is tender, pull it off and dispose of the bay leaves, onions and cinnamon sticks.
  • Strain your braising sauce from the meat until it is a clean consomme. Add the consomme to a new bowl.
  • Begin to shred your beef then place in the fridge to cool for 30 minutes.

Egg Rolls:

  • In a bowl, add your cooled shredded beef and shredded cheese. Mix thoroughly.
  • Lay out an egg roll wrapper and place a scoop of the beef mixture in the center.
  • Wet the outer edges of the wrapper with water, then roll and fold into an egg roll.
  • Preheat some frying oil to 350F in a cast iron pan and add your egg rolls to cook for 1-2 minutes per side. Once golden brown and crispy, pull off and let cool.
  • Serve with the consume topped with chopped cilantro and diced red onions. Enjoy!

Notes

Perfect egg roll tips
Don’t Overstuff: While it’s tempting to pack in as much filling as possible, overstuffing can lead to messy egg rolls that are difficult to roll and cook evenly. 
Fry to Perfection: Make sure the oil is hot enough (use your thermometer) so that the egg rolls cook quickly without absorbing too much oil and avoid burning. 

Nutrition

Calories: 528kcal | Carbohydrates: 32g | Protein: 42g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 3619mg | Potassium: 1060mg | Fiber: 9g | Sugar: 9g | Vitamin A: 5385IU | Vitamin C: 8mg | Calcium: 320mg | Iron: 6mg

The post Birria Egg Rolls appeared first on Over The Fire Cooking.

The Best Steak Pinwheels Recipes

French onion steak pinwheels, plated.

Here it is: the best steak pinwheels recipes roundup! I’m a huge fan of steak pinwheels because they’re really impressive,…

The post The Best Steak Pinwheels Recipes appeared first on Over The Fire Cooking.

French onion steak pinwheels, plated.

Here it is: the best steak pinwheels recipes roundup! I’m a huge fan of steak pinwheels because they’re really impressive, so freakin’ delicious and don’t take a lot of work in the kitchen. Because of their beautiful presentation and how easy they are to make, grilled steak pinwheels recipes are a huge hit everywhere. You can make them for your next backyard BBQ with friends or a special occasion like holiday parties. 

Fajita steak pinwheels, grilled and ready to eat.

Steak pinwheels may look intimidating, but I’ll give you all the tips and tricks you need to make these beef pinwheels with confidence and style. You’ll also have a solid list of delicious recipe after delicious recipe to choose from!

Table of Contents

Why You’ll Love Steak Pinwheels

Once you start making steak pinwheels, you won’t be able to stop. They hit all the flavor profiles thanks to the cheese, vegetables and other pieces we can roll in, and the sauces we can put on top of the steak rolls. Because of these endless variations, the sky’s the limit. I can walk into the grocery store and see what looks good, then turn it into a freakin’ delicious steak pinwheels recipe. 

Spanish garlic steak pinwheels, served and ready to eat.

The key is having the right step-by-step instructions to get you started, so next time — and every time you hit the grill after — you’ll be rolling steak pinwheels like a pro. 

For more pinwheel style recipes, check out my Pork Belly Cinnamon Rolls and Steak Frites With Garlic Chili Butter. They’re still meat rolled into a spiral, but not the classic “pinwheel” that we refer to in this round up. There’s also this Tomahawk Beef Short Ribs recipe, where we roll the short rib on top of itself to look something like a hatchet. Pretty cool, and even tastier!

How to Cook the Best Steak Pinwheels

​Pinwheel Prep Basics

  • Choosing your cut: I like to make steak pinwheels with long, flat steaks that are easy to pound thin and roll. Skirt steak is my favorite, but you can use butterflied flank steak too (see Steak Milanesa Napolitana for another butterflied flank steak recipe). 
  • Flattening the steak: If you’re having a rough day, here’s a great way to take out all your anger. Put your steaks on a cutting board, use a very sharp knife to slice them in half, and cover with parchment paper or a sheet of plastic wrap. Using a heavy mallet or specific meat mallet, hammer the steak until it is less than 1/2 inch thick. The thinner you can make the steak, the easier it will roll and the better your separate pinwheels will stay together. 
  • Seasoning the steak: Once you’ve got your butterflied steak nice and thin, you’ll want to season both sides of the steak according to your steak pinwheels recipes with vegetable oil or beef tallow and your seasoning of choice, like kosher salt or one of my Spiceology rubs, which you can find in our shop. Then, you can add in your fillings. Slices of provolone cheese or mozzarella cheese, bell peppers or fresh spinach, and chorizo are all great options. Finally, you’ll secure the individual pinwheels with butcher’s twine so they hold up on the grill. 
Preparing and rolling steak fajita pinwheels.

Add flavor to everything you’re cooking

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Shop all of the spices

Grilling Steak Pinwheels

  • Searing: I’m a fan of a two-layer fire for grilled steak pinwheels. First, we’ll sear the pinwheels on the hot side of the grill, about one minute of cooking time per side. That’s how we get a nice crust on these steak roll ups. 
  • Finishing: Once we’ve got that nice crust, I’ll move the pinwheels to the cool side of the grill to cook at medium heat for another 10-15 minutes, until they reach 125 degrees Fahrenheit internal temperature. Your meat thermometer is your friend here.
Grilling the fajita steak pinwheels.

Serving Steak Pinwheels

  • Resting: I say it all the time: let your steak rest! About 10 minutes after you pull them off the grill is best. When the meat rests, the muscle fibers have time to relax and the juices can redistribute throughout the red meat. 
  • Toppings: You can go as big as grilled shrimp or as simple as balsamic glaze or a little lemon juice, black pepper and kosher salt. Whatever you choose, it’ll be so freakin’ delicious. 
Surf and turf pinwheels with lobster.

My Favorite Grilled Steak Pinwheels Recipes

​Now that you’ve got the basics down, here’s the roundup of my favorite grilled steak pinwheels recipes! Be sure to let me know in the comments which ones you tried and liked the best. 

cheesy steak pinwheels

Cheesy Steak Pinwheels

As a child, I was always told not to play with my food. Little did they know that I would do that as an adult all the time! These Cheesy Steak Pinwheels are no exception to that rule.
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Spanish Garlic Steak Pinwheels on a plate.

Spanish Garlic Steak Pinwheels

Perfectly seasoned tender skirt steak, pounded thin, rolled with Spanish Manchego cheese, chorizo, and parsley is fun to grill and delicious to eat!
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French Onion Steak Pinwheels sliced and ready to eat.

French Onion Steak Pinwheels

French Onion Steak Pinwheels for a steak rollup kind of dinner.
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grilled steak pinwheel being lifted off of a cutting board with more pinwheels

Grilled Steak Pinwheels

These Grilled Steak Pinwheels are made with juicy steak layered with pesto, prosciutto, and provolone. Served with Charred Scallion Gremolata! 
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Skirt Steak Pizza Pinwheels sliced and served.

Skirt Steak Pizza Pinwheels

Skirt Steak Pizza Pinwheels for a protein forward pizza!
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A slice of Italian beef pinwheels.

Italian Beef Pinwheels

Italian Beef Pinwheels for a flavor packed steak with a bit of Italian flair.
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flank steak fajita pinwheel

Fajita Pinwheel

This Fajita Pinwheel recipe is gonna have your taste buds spinning as soon as you dig in. Juicy, well-seasoned steak, gooey cheese, and tasty fajita veggies are an unbeatable combo!
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Fajita steak pinwheels, grilled and ready to eat.

Fajita Steak Pinwheels

Fajita steak pinwheels are a fun, easy take on surf and turf that make for real crowd pleaser. The spicy butter is out of this world!
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Final Surf and Turf Pinwheels

Surf and Turf Pinwheels

Rolled and stuffed skirt steak cooked all on the Breeo sear plate till perfect. Surf and Turf Pinwheels is the best of both worlds.
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Stuffed Lomo Al Trapo is a twist on the classic dish from Colombia.

Stuffed Lomo Al Trapo

This savory creation, made with pounded whole beef tenderloin, seasoned mushrooms, and spinach, is truly a showstopper that belongs at any special occasion feast!
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salmon pinwheels on a citrus plank overhead

Green Chili Salmon Pinwheels

These Green Chili Salmon Pinwheels are layered with green chili cream cheese, smoked with citrus fruit, and finished with agave nectar glaze.
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Maple Cajun Salmon Pinwheels

Maple Cajun Salmon Pinwheels

Maple Cajun Salmon Pinwheels for a skillet full of deliciousness! What’s not to love about a cream cheese filling and maple syrup finishing glaze?
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What to Serve with Grilled Steak Pinwheels

The great thing about steak pinwheels is they can really stand on their own. If you want to feel extra depending on the occasion, you can serve these flavor bombs with rice, roasted potatoes or crusty bread as a starch and a simple garden salad or green veggie. 

For More Skirt Steak

Leftovers and Reheating

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

French onion steak pinwheels, plated.

FAQs

Where should I buy my steak? 

Your local grocery store is a great option, especially if you can get to know the butcher and ask questions! You can also buy some of the best pasture-raised beef you’ll ever taste online. White Oak Pastures, US Wellness Meats, and Primal Pastures are a few popular sites. If you have your own high-quality meat supplier, let me know in the comments. 

Since skirt steak has a lot of connective tissue, should I marinate the steak for my steak pinwheels recipes?

You won’t need to marinate the steaks here, since you’ll be pounding it and breaking down the fat with a meat mallet.

​What spice rubs do you recommend for steak pinwheels? 

​It all depends on the other flavors you’ve got in the beef roll. You can use your favorite homemade rub, one you find at the store or one of my Spiceology rubs. I really love the Jalapeno Lime Pilsner for Tex-Mex dishes!

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 Steak Pinwheels Recipes appeared first on Over The Fire Cooking.

The Best Grilled Steak Recipes

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

The post The Best Grilled Steak Recipes appeared first on Over The Fire Cooking.

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

Grilled ribeye steaks belong in the Best Grilled Steak Recipes.

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

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

Table of Contents

Why You’ll Love Grilled Steak Recipes

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

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

Grilled Steaks with sear marks.

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

Tips for Cooking the Best Steak

Steak Prep Basics

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

Add flavor to everything you’re cooking

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Shop all of the spices

Grilling Basics

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

Serving Time

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

My Favorite Grilled Steak Recipes

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

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

Grilled Steak with Skillet Potatoes

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

Grilled Steak with Lobster Mac and Cheese

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

Grilled Steak and Shrimp with BLK Garlic Butter

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

Grilled Steak with Cheese Stuffed Onions

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

Grilled Steaks and Oysters

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

Grilled Steaks with Creamy Chipotle Shrimp

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

Grilled Steaks with Board Sauce

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

Grilled NY Strips with Garlic Chili Sauce

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

Steak with Peppercorn Cream Sauce

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

Steak Bites with Mashed Potatoes

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

Carne Asada Baked Potato

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

Chimichurri Steak & Shrimp

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

Steak Loco Moco

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

Steak with Oysters

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

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

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

Chili Butter Steak and Shrimp

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

Milanesa Napolitana

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

Bacon Wrapped Filets with Bacon Fat Fries

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

Steak with Garlic Confit

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

Carne Asada Pizza

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

Steak Frites with Garlic Chili Butter

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

Grilled Trash Can Nachos

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

Grilled Steak Potato Wedges

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

Steak and Creamy Mushroom Sauce

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

Grilled Tuscan Steak

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

Pan Seared Steak with Crispy Potatoes

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

Steak in Beef Tallow

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

Bacon Wrapped Filet Mignon

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

Grilled Steak Vampiro Tacos

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

Grilled Steak Crostini

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

Stuffed Skirt Steak

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

Grilled Ribeye and Beef Tallow Fries

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

Grilled Beef Short Ribs

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

Steak and Chili Oil Eggs

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

Grilled Tri-Tip with Charred Corn Salsa

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

Coffee Crusted Ribeyes with Honey Chili Butter

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

Brazilian Steaks with Habanero Chimichurri

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

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

Salt Bae Steak

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

Steak Gorgonzola

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

Grilled Steak Burrito Bowl

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

Santa Maria Tri-Tip

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

Steak and Potatoes

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

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

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

What to Serve with Grilled Steak 

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

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Leftovers & Reheating

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

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

​Where do I find the best steaks?

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

What kind of grill do you recommend? 

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

What kind of charcoal do you recommend for the grill? 

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

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Grilled Asparagus

Make perfectly tender grilled asparagus in minutes! Here are the secrets to achieving smoky char and bright flavor to this…

Make perfectly tender grilled asparagus in minutes! Here are the secrets to achieving smoky char and bright flavor to this delicious side dish.

Grilled asparagus with Parmesan cheese and lemon.

Usually we make roasted asparagus or broiled asparagus, but here’s our warm-weather favorite: grilled asparagus! Grilling might be the very best way to cook asparagus: it’s easy, requires only a few ingredients, and comes out tender and charred, with a hint of smoke.

Spritz it with lemon juice for a little brightness, and it’s a fresh and healthy side dish you won’t be able to stop eating! Alex and I have now added asparagus to our regular rotation for grill recipes for the season.

Ingredients for grilled asparagus

Two pluses to grilled asparagus: you only need a few ingredients and it’s extraordinarily quick to grill! Here’s what you’ll need:

  • Asparagus: Look for thin or medium thick spears, which have a sweet flavor and cook faster.
  • Lemon: Fresh citrus brings a zingy pop to the flavor.
  • Olive oil: This heart-healthy oil is ideal for grilling.

If you’d like you can sprinkle with some Parmesan cheese as a garnish, but it’s not necessary flavor-wise. It’s perfect with just a spritz of lemon!

Brunch of asparagus that is trimmed.

How to grill asparagus: step by step

You don’t need anything special for grilled asparagus like a grill basket: just place it right on the grill grates! The only thing to keep in mind is that thinner spears of asparagus cook faster. You may even want to cut off more of the tough thick ends that you usually would, because they’ll take longer to cook than the thin tops.

How to cut asparagus

Step 1: Trim the woody ends from the asparagus. Toss it with olive oil, salt and pepper.

Grilled asparagus

Step 2: Place the spears directly on the oven grates. Grill about 3 to 4 minutes until charred and tender.

Grilled asparagus

Step 3: Spritz with fresh lemon juice and serve. If desired, top with grated Parmesan cheese.

For exact steps and quantities, go to the full recipe below.

Variations: For a spicy kick, add a sprinkle of red chili flakes before serving. Or, serve topped with a sauce like lemon dill sauce or mustard sauce, or sprinkle with fresh herbs like basil, chives, or mint.

Ways to serve grilled asparagus

Since grilled asparagus is so easy to prepare, it’s a natural pairing with all sorts of grilled meals! Once you’ve got the grill fired up for the main dish, it’s easy to toss on some spears. Here’s what we’d recommend serving with it:

Grilled SalmonGrilled SalmonGrilled ChickenGrilled ChickenGrilled tofuGrilled TofuGrilled tilapiaGrilled Tilapia

Firing up the grill?

🔥For more grilled recipes from proteins to vegetables, try our top 40 Grill Recipes for the Season. Some favorites are grilled green beans and grilled corn.

A few more asparagus recipes

Love asparagus? Check out how to cook asparagus and our favorite asparagus recipes below!

Dietary notes

This grilled asparagus recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.

How thick should my asparagus be for grilling?

Asparagus spears come in various thicknesses. Choose thin or medium-thick spears for best results on the grill. They’ll cook evenly without getting mushy.

How long does it take to grill asparagus?

Grilling time depends on the thickness of your asparagus. Most spears take about 3 to 4 minutes per side.

How can I tell when my grilled asparagus is done?

The asparagus is ready when it turns bright green, becomes tender-crisp to the bite, and develops slight char marks. You can also gently pierce a spear with a fork – it should give slightly with minimal resistance.

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Grilled asparagus

Easy Grilled Asparagus

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  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4
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Description

Make perfectly tender grilled asparagus in minutes! Here are the secrets to achieving smoky char and bright flavor to this delicious side dish.

Ingredients

  • 1 pound asparagus (thin stalks preferable)
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  • 1/2 lemon
  • Shredded Parmesan cheese to garnish, optional

Instructions

  1. Preheat a grill to medium-high heat (375 to 450°F or 190 to 230°C).
  2. Cut off the tough ends of the asparagus.
  3. In a bowl, mix the asparagus with the olive oil, kosher salt, and plenty of fresh ground black pepper.
  4. Place the asparagus directly on the grill grates and grill for about 3 to 4 minutes until charred and tender, turning once.
  5. Remove from the grill and spritz with lemon juice from wedges from half of the lemon. If desired, top with Parmesan cheese and serve.

Notes

Variations: For a spicy kick, add a sprinkle of red chili flakes before serving. Or, serve topped with a sauce like lemon dill sauce or mustard sauce.

  • Category: Side Dish
  • Method: Grilled
  • Cuisine: Vegetables
  • Diet: Vegan

Keywords: Grilled asparagus, how to grill asparagus

The 5 Best Grill Pans of 2023

I love grilling for my family when the weather is nice, and recipes like my Grilled Chicken Sandwiches and Grilled Chicken and Tomato Kebabs are part of our regular weeknight dinner rotation during the summer. Even after I put away the grill for the se…

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