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You’ve never had a steak like this! A savory herbed butter marinade makes this Garlic Butter Steak melt in your mouth. Find tips for making the best NY Strip steak. I am so, so thrilled to be sharing this garlic butter steak recipe with you today…
You’ve never had a steak like this! A savory herbed butter marinade makes this Garlic Butter Steak melt in your mouth. Find tips for making the best NY Strip steak. I am so, so thrilled to be sharing this garlic butter steak recipe with you today. A few years ago I set out to successfully…
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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Our teriyaki steak bites are cooked in a deliciously sweet and savory sauce that will surely become a family favorite.
If you’re looking for a mouthwatering dinner with amazing flavor that’s super fun to make, you’ve hit the jackpot with…
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If you’re looking for a mouthwatering dinner with amazing flavor that’s super fun to make, you’ve hit the jackpot with these Chimichurri Steak Pinwheels. This recipe takes a classic cowboy favorite and gives it a fresh twist with prosciutto and a vibrant chimichurri sauce. So, for your next special dinner, fire up that grill because it’s time to impress your friends and taste buds!
Chimichurri Steak Pinwheels are not only a showstopper for your special occasions but also incredibly easy to prepare. The combination of tender skirt steak, creamy Swiss cheese, savory prosciutto, and a flavorful chimichurri sauce is an epic combo. Plus, you can use flap or flank steak if that’s what you have on hand, but trust me, skirt steak is the best way to go. When grilled to perfection, these pinwheels are juicy, flavorful, and bound to be the star of your meal!
If this recipe fits your vibe, check out my roundup of The Best Steak Pinwheels Recipes! If your special guests are pescatarian, Maple Cajun Salmon Pinwheels and Green Chili Salmon Pinwheels are some great options. And if you’re as obsessed with chimichurri as I am, dive into even more inspiration with the Best Chimichurri Recipes.
This easy recipe starts with the freshest ingredients, which are easily found at your local grocery store.
If you want to score some seriously good prosciutto, look for “Prosciutto di Parma” or “Prosciutto di San Daniele.” These labels mean it’s the real deal straight from Italy, using traditional methods to get that next-level flavor.
You’ll want a deep red color with just a bit of fat and a texture that’s firm but melts in your mouth. For peak flavor, aim for prosciutto aged 18-24 months. Hit up your fave specialty markets or delis that slice it fresh for max freshness.
Pro tip: ask for a sample so you can taste that rich, buttery goodness before you buy! To source top-quality prosciutto online, start by checking out Eataly, a renowned Italian marketplace that offers authentic Prosciutto di Parma.
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Now, let’s make our killer steak pinwheels the best way I know how on the FYR Grill, my new secret weapon for making the best food in my backyard.
For starters, lay the skirt steak on a large and sturdy cutting board. Then, cover it with parchment paper, plastic wrap, or aluminum foil. Take your heavy-duty meat mallet and hammer that steak until it’s less than ½” thick. This step is key to making it tender—trust me, your future self will thank you for this!
Next up, add a luscious layer of Swiss cheese on top, followed by thin strips of prosciutto and then a generous sprinkling of chopped parsley.
Next, for the steak pinwheels, carefully roll the meat lengthwise. Secure the roll with butcher twine—two strings will do the trick—and slice between them to create two separate pinwheels.
Time to get those pinwheels ready for the grill! Slather them with oil on the outside and generously season with kosher salt, black pepper, and garlic powder. Repeat the process with your remaining skirt steak.
Preheat your grill for a two-zone high heat setup—aiming for around 400 degrees F is perfect for these steak pinwheels. Place your pinwheels on the hot side of the grill and sear each side for about 1-2 minutes or until they develop a nice crust. This sear is where the magic happens, giving your steak that incredible flavor and texture.
Once they’re beautifully seared, move the pinwheels over to the cooler side of the grill to cook until they reach an internal temperature of 125 degrees F—this should take about 10-15 minutes more. Once they’re done, next pull them off and let them rest for 10 minutes. This is crucial because letting your steak rest allows the muscle fibers to relax and retain those delicious juices.
While your steak is resting, let’s whip up that chimichurri sauce! In a small bowl, mix together all the fresh ingredients to your desired consistency, and then salt to taste. This flavorful chimichurri sauce will elevate your pinwheels to a whole new level.
Once your pinwheels are ready, slice them up with a sharp knife, top with chimichurri, and serve. Cheers! I promise that you’re gonna love every bite. Happy grilling!
These Chimichurri Steak Pinwheels pair perfectly with grilled veggies, a fresh salad, or even some creamy mashed potatoes. And don’t forget about a nice glass of red wine to complement the meal!
If you happen to have any steak pinwheels left (though I doubt it!), store them in an airtight container in the fridge. Store steak pinwheels in the fridge for up to 3-4 days. To reheat, wrap them in aluminum foil and pop them back on the grill over medium heat for about 10-15 minutes until heated through. This will keep them juicy and prevent drying out!
Flank steak comes from the abdominal muscles and is wider and thicker, while skirt steak is cut from the diaphragm area and is thinner with more fat. Flank steak is leaner and has a more pronounced grain, making it great for marinating, while skirt steak offers a richer flavor. Both are best cooked quickly over high heat and should be sliced against the grain for tenderness.
To prevent your steak pinwheels from becoming overcooked, use a meat thermometer to monitor the internal temperature. Aim for 125 degrees F for medium-rare; anything above that can result in tougher meat. Keeping a close eye on the temperature will help ensure they stay tender and juicy.
Yes! You can prepare the chimichurri sauce ahead of time for your steak pinwheels and store it in an airtight container in the fridge. Just give it a good stir before serving to mix the flavors back together.
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If you’re looking for a food adventure and tender cut of beef to grill tonight, Brazilian Style Picanha is where…
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If you’re looking for a food adventure and tender cut of beef to grill tonight, Brazilian Style Picanha is where it’s at! This cut, also known as rump cover, is a favorite at any Brazilian steakhouse. But today, I’ll show you how to make it right here in the United States in your own backyard with the best Cowboy Lump Charcoal.
If this is your first time meeting the coulotte steak, the picanha cut of beef is rich, juicy, and packed with flavor thanks to the large fat layer. If you want more information on this cut, check out my What is Picanha? article! Paired with zesty salsa and some homemade egg farofa, this masterpiece takes you straight to South America without leaving home.
Picanha, whether you call it rump cap, culotte steak, or top sirloin cap steaks, is one freakin’ delicious cut of meat. It’s easy to cook and loaded with flavor. The thick fat cap bastes the meat as it cooks, keeping everything juicy and tender. This cut is typically prepared with minimal seasoning—just some sea salt—because the meat itself is so flavorful. Whether you’re a home cook or a seasoned grill master, picanha is sure to be a new favorite in your grilling roster. It’ll be one of your family’s favorite cuts too, for good reason!
If you want to join me in my picanha obsession, check out How to Cook Picanha, Picanha Steak Sandwich, Steakhouse Picanha, and Rotisserie Picanha with Parmesan Crust.
Before you fire up the grill, here’s your grocery list:
With these straightforward ingredients in your shopping cart, you’re already halfway to the most fantastic picanha recipe you’ve ever tasted.
For the best-grilled picanha, Cowboy Oak & Hickory Hardwood Lump Charcoal is the way to go. It burns hot and fast, giving you that perfect sear while adding a deep, smoky flavor. Plus, it’s all about controlling the heat, so lump charcoal gives you more flexibility for those quick adjustments. Perfect for nailing that crispy fat cap!
Let’s get down to business and start cooking this flavorful steak, which is as close to traditional picanha as I can get. We’ve also got the fresh salsa and farofa as fun side items that also bring Brazilian tradition to this meal.
Start by slicing your whole picanha into thick steaks, making sure to cut across the grain of the meat (this helps make it more tender). Leave that fat cap intact—it’s what makes this juicy cut of beef so flavorful.
Once your steaks are cut, bend them into a crescent shape and skewer them onto large metal skewers or long metal skewers. If you’ve got a rotisserie like the one I have on my new FYR Grill, that’s even better!
I like to use a knife to create a hole for the rotisserie spit. As you can see above, I plunge the knife down the middle of the picanha so that it slides easier onto the rotisserie spit. Then, rub the picanha with canola oil and generously season the steaks with coarse sea salt.
Now for the fun part! Preheat your grill for indirect heat around 300 degrees F. Rip open your Cowboy Charcoal bag and make space for the hot charcoal on one side to create a two-zone heat source. This allows the picanha to slow-cook without burning the outside too quickly.
Once the hot grill is ready, get your skewered picanha on there and let them roast over the hot coals. Cook the steaks until they reach an internal temperature of 120 degrees F for medium-rare, which should take about 45-60 minutes. A meat thermometer is helpful to ensure that the steak reaches the perfect temperature. After cooking, rest the meat for 15-20 minutes before slicing.
For a bright, zesty salsa, combine diced tomatoes, red onion, jalapeño, and then the parsley in a bowl. Drizzle with olive oil, splash in some champagne vinegar, and squeeze the juice of a lemon. Season with kosher salt to taste, and your salsa is ready to go. You can prepare this while the picanha is on the rotisserie.
After the our Brazilian Style Picanha is cooked, you can move to preparing the farofa. Melt some butter in a cast iron skillet and then toss in the sliced onions. Sauté them for a few minutes until they’re soft, then scramble the eggs right in the pan. When the eggs are almost set, stir in the cassava flour and season to taste with salt. Garnish with scallions, and voila, your savory egg farofa is ready!
Once your picanha has rested, slice it straight off the skewers or into thin slices. Serve with a spoonful of salsa on top and a side of egg farofa. Remember, this flavorful steak is perfect for any special occasion, and your guests are sure to fall in love with this flavorful cut of beef.
Picanha is a showstopper on its own, but if you want to go all out, serve it with some traditional Brazilian sides like black beans, grilled vegetables, or garlic rice. Also, a cold Caipirinha pairs perfectly with this beef cut, making it the ultimate special occasion meal.
Got leftovers? Heck yes! Store any extra picanha in an airtight container in the fridge for up to 3 days. Reheat the slices in a cast iron pan over medium-high heat on the grill for a few minutes on each side and serve with your favorite sides.
Egg Farofa is a Brazilian side dish made by toasting cassava flour and mixing it with scrambled eggs, onions, and garlic. It’s got a crunchy texture and is usually served with grilled meats or stews. You can also toss in some bacon or veggies if you’re feeling creative.
No! You can cook picanha directly on the grill using long skewers. The key is to keep that fat side up so the fat melts down into the meat as it cooks.
Absolutely. Just make sure you create a two-zone setup, where one side of the grill is hot for searing and the other is cooler for indirect cooking.
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If you want quick, simple, freakin’ delicious tacos for dinner, these steak bite tacos are it. With tender steak and…
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If you want quick, simple, freakin’ delicious tacos for dinner, these steak bite tacos are it. With tender steak and your favorite toppings, they’re buttery and savory all at once. This steak taco recipe is also a great make-ahead meal for a busy weeknight taco night or big parties because you can prep a massive batch of steak at one time. When you’re ready to make your steak bite tacos, just pop the steak in your warmer oven while you prep your fixings!
In my opinion, Taco Tuesday should be a national holiday. I love tacos and have made lots of variations because there’s just something about easy steak tacos that is so satisfying.
The best thing about these flavorful steak tacos is the bite size steak pieces make them super easy to eat. No more taking a bite and having all the taco filling fall right out! Also, the garlic butter in this recipe is insane. It makes this recipe next level.
Because the butter and steak combo is so freakin’ delicious, I’ve got plenty of recipes with these two ingredients. Check out Steak Pinwheels with Cowboy Butter, Chili Butter Steak and Shrimp and Steak Frites With Garlic Chili Butter.
We all know it’s a good idea to warm up tortillas for tacos, because no one wants a tortilla that flakes and falls apart while you’re eating. But what’s the best way to do it?
Here’s my favorite method, which you can use any time you’re making tacos. Place a dry cast iron skillet on the grill while I’m making the other components of the recipe. For corn tortillas, keep the skillet dry; for flour tortillas, add a little bit of butter to the skillet so they brown up.
Heat the tortillas for about 30 seconds per side. Once they start to bubble up, they’re ready to flip or pull off. You can also place your tortillas directly on the grill grates and heat them for 15 to 30 seconds per side. Once you’ve heated up all your tortillas, keep the warmed tortillas in foil, or wrapped in a damp dish towel inside an airtight container.
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First thing: that freakin’ delicious butter. In a small bowl, mix together 12 ounces of unsalted butter (which equals 24 tablespoons of butter), 2 tablespoons minced garlic, 1.5 tablespoons chopped chives, 1.5 tablespoons red pepper flakes and 1 teaspoon kosher salt. Then, set the garlic butter to the side until you’re ready to use it.
Next, cut two New York strip steaks or ribeye steaks into bite-sized cubes. Slather those small pieces of steak with oil, then generously season with a steak rub. I’m testing out a new rub today, but you can alternatively use 1 tablespoon kosher salt, 1 tablespoon black pepper and 1 tablespoon garlic powder. Place the steak bites in the fridge until you’re ready to grill.
Preheat your grill to medium-high heat, about 375 degrees Fahrenheit. Place a cast iron skillet on the grill, then add in the steak. Sear the steak on all sides, then add in 2 tablespoons minced garlic and 1.5 teaspoons chopped parsley. Cook for 2-3 minutes until the steak is tender and done to your liking, then pull off the heat.
To finish our steak bite tacos, place a cast iron skillet on the grill over medium heat. Add a tortilla to the pan, warm for 30 seconds, then flip and top with a handful of shredded Jack cheese. Place the steak, diced white onion, chopped cilantro and butter sauce on the tortilla, then fold it over to crisp up. Cook the steak bite taco until the cheese is melted and the tortilla is crispy.
Pull off, finish with a squeeze of lime juice, serve and enjoy!
Since this steak bite taco recipe is quick and easy, you’ll want to do the same with your sides. Everyone’s always stoked about chips and salsa or guacamole, which would be a great starter for these steak tacos. You could do a simple slaw on the side, with lots of lime and scallions, or some blistered shishito peppers. Refried beans and rice are also simple staples!
If you’ve got leftovers of these steak bite tacos, store the steak in an airtight container in the fridge for up to 3 days. When you’re ready to eat, reheat them in a large skillet on the stovetop or grill at medium heat. Store the garlic butter in an airtight container in the fridge for up to 2 weeks. To reheat, warm up in a small saucepan over medium-low heat, then slather over everything.
Skirt steak, flank steak and sirloin steak are all great options. You’ll get great beefy flavor whatever you choose!
Another reason I love tacos: they’re so versatile! If you’re looking for other toppings, sour cream, cotija cheese, corn salsa, salsa verde, red onion, and homemade salsa or pico de gallo would all be great additions to your taco bar.
You can use either in this steak bite taco recipe! Basically, all you need to know is that corn tortillas are firmer and have an earthier flavor. Flour tortillas are softer and sweeter. My opinion: you can’t really go wrong.
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This collection of favorite dishes by the 2024 Presidential nominees, Kamala Harris and Donald Trump, will leave you wanting more. From Tacos to Meat Loaf, there’s a delicious recipe for everyone.
This collection of favorite dishes by the 2024 Presidential nominees, Kamala Harris and Donald Trump, will leave you wanting more. From Tacos to Meat Loaf, there's a delicious recipe for everyone. 
Now that we’re deep into football season, all my favorite game day foods — like this smoked beer cheese —…
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Now that we’re deep into football season, all my favorite game day foods — like this smoked beer cheese — are getting their time in the spotlight. We take this smoked queso to the next level by adding beer, steak and shrimp!
Because we’re using Samuel Adams Just the Haze IPA, we get a nice tang in our smoked beer cheese without any of the alcohol. Samuel Adams has been brewing freakin’ delicious beers since 1984, so you know the company’s nonalcoholic options won’t disappoint.
Whether you’re making it for the big game or as a party appetizer, this smoky beer cheese goes with everything. Soft pretzels and smoked beer cheese dip? Basically a match made in my football heaven. In this beer cheese recipe, we beef things up (literally) by adding steak and shrimp. Why? Because it’s fun and adds more flavor! Don’t let anyone tell you that you can’t have a dip recipe for dinner.
For more beef and cheese, check out Steak Sliders with Beer Cheese, Beer Braised Beef Melt and Grilled Steak with Cheese Stuffed Onions.
Each of our cheeses in the smoked beer cheese recipe has an important role to play. Velveeta has superior melting powers, so it keeps our beer cheese smooth. Then, we add the cheddar cheese and Jack cheese because they bring a ton of flavor to the mix. The cream cheese acts as a binder, helping to add to that smooth and creamy texture.
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Preheat your smoker to 250 degrees F for indirect cooking. Add some wood chips or wood chunks for extra smoke flavor.
Then, slather your 2-3 cubed New York strip steaks with oil and season generously with 2.5 tablespoons of your favorite steak rub. Set the steak to the side.
Next, slather you shrimp in oil as well and generously season with 2.5 tablespoons of your favorite seafood rub. Set to the side.
Add a cast iron skillet or foil cooking pan to the smoker, along with 16 ounces cubed Velveeta Yellow Cheese, 2 cups shredded cheddar cheese, 2 cups shredded Jack cheese, 6 ounces of Just the Haze IPA, 2 ounces canned Hatch chiles, 2 tablespoons Dijon mustard and 1 block of cubed cream cheese. Then, close the lid and let that incredible queso smoke for 45 minutes, until the cheese has softened and is almost melted.
Once the cheese is looking good, add 1.5 cups whole milk and use a spoon to stir up the queso until the liquid is fully incorporated. If the queso is too thick for your liking, add more milk or beer to thin it out, then keep stirring until fully incorporated again. Close the lid and let the queso continue cooking for 20-25 more minutes or until it is to your liking. When the queso is done, pull it off and keep warm.
To make the steak and shrimp, add a skillet with oil and sear your proteins for 2-3 minutes until done. Add 1.5 tablespoons minced garlic and some chopped parsley to the cast iron pan with the steak and shrimp, then let it cook for another 1-2 minutes. Pull the steak and shrimp off and keep warm.
Top the finished dip with the steaks and shrimp, then garnish with chopped parsley and serve. Enjoy!
The steak and shrimp make this smoked beer cheese recipe a real meal, so you can round it out with a simple green salad or vegetable, like sauteed spinach, grilled asparagus or a side of kale. If you want to treat the smoked beer cheese sauce more like an appetizer, serve with soft pretzels or tortilla chips.
If you’ve got leftover smoked beer cheese, allow it to cool, then store it in an airtight container in the fridge and consume it within 2-3 days. For reheating, you can warm the cheese in a skillet or Dutch oven, stirring and adjusting the consistency as needed. Add a splash of milk if it thickens. If you’ve got leftover steak and shrimp, store them in separate airtight containers in the fridge for up to 3 days. Reheat gently in a skillet on the grill or stove at medium heat.
Depends on your tastebuds! Sharp cheddar is aged longer than regular cheddar cheese; the longer the cheese is aged, the sharper and more pronounced the flavor becomes. Also, there’s no real difference between white cheddar and orange cheddar except for the color. Orange cheddar’s color comes from annatto, the seed from the achiote tree of Central and South America.
Because it’s got hits of garlic, peppercorn and salt, along with dried vegetables like red bell pepper, this Gaucho Steakhouse rub is one of my favorites. Spiceology also carries Mermaid’s Trident Seafood Seasoning, which would be so freakin’ delicious on the shrimp. If you’ve got a favorite rub to share, leave a note in the comments — I’d be stoked to try it!
Samuel Adams has a great feature on the company’s website that allows you to filter your location, what type of beer you want and what size you’d like. Be sure to check it out and find your favorite beer here!
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All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
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This plate of cheese fries with chimichurri steak is seriously loaded. That’s because we’ve got the works here: hanger steaks,…
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This plate of cheese fries with chimichurri steak is seriously loaded. That’s because we’ve got the works here: hanger steaks, my favorite smoked chimichurri sauce, crispy shallots, an insanely delicious cheese sauce and crispy fries. You’ll never look at fries the same way again.
To make our smoked chimichurri the safe and healthy way, we only use real wood or natural lump charcoal. Because of that, I’m always reaching for Cowboy Charcoal. Cowboy Charcoal is the perfect charcoal for making the smoked chimichurri recipe, since it burns really clean and has no chemicals in it. I like it better than other charcoals for all-purpose grilling as well!
These chimichurri steak fries are a great season-to-taste recipe for all the food lovers in your life. Pile as much steak as you want on top of the French fries. Dial up the heat or acidity in the fresh chimichurri. You can even adjust the cheese sauce to your liking. If the sauce is too runny for your taste buds, just add more cheese. If it’s too thick, then slowly add milk until it’s good to go!
I’ve recently become a huge fan of smoked sauces for grilled meats, like smoked butter and chimichurri, because they’re super easy to make and ridiculously versatile. These sauces pair perfectly with everything: beef, seafood, chicken, roasted veggies or even just a slice of warm French bread.
For more ideas about what to do with chimichurri, check out my Best Chimichurri Recipes!
Whether you buy a bag of frozen fries or make your own, here are a couple tips to remember for any loaded fries recipe. To ensure your French fries cook evenly and get that freakin’ delicious crisp, spread your fries out in a single layer on a baking sheet or in the air fryer basket.
Also, make sure you choose the right fries! Crinkle-cut fries, steak fries, waffle fries or even sweet potato fries all work great. If you’ve got extra time and want to make your own fries, cut them evenly for consistent cooking. You’ll also want to soak them in cold water and a teaspoon of baking soda to get rid of excess starch and achieve crispy fries perfection. Check out my beef tallow fries or these regular fries for more detail on how to execute homemade fries!
Get stoked for life
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.
Add all the ingredients for the chimichurri —1/2 cup chopped parsley, 1/2 cup chopped cilantro, 1/4 red wine vinegar, 4-6 minced garlic cloves, 2 tablespoons chopped green onions, 1 tablespoon red chili flakes, olive oil to your desired consistency and kosher salt to taste — to a mason jar. Give it a good mix.
Then, drop in a smoldering Cowboy Lump charcoal from the fire (ideally white hot). If you don’t use Cowboy Charcoal, please only use real wood or natural lump charcoal. Do not use briquettes or any charcoal that has been treated with chemicals. Cover quickly to encapsulate the smoke, then set to the side to marinate for 20-30 minutes. Fish out the piece of charcoal once you’re done marinating.
To make the steak for our cheese fries with chimichurri steak recipe, first preheat your grill to high heat (about 400 degrees Fahrenheit) for direct cooking. Then, slather your 1-2 hanger steaks in FYR BLK Hot Sauce to serve as a binder for the rub. Then season generously with 3 tablespoons of my Gaucho Steakhouse Rub or your favorite beef rub.
Next, add the steaks to the grill to cook for 3-4 minutes per side or until 120 degrees F internal temperature. Once they’ve reached temperature, pull them off and let the steak rest for about 10 minutes. Once the rest is complete, slice the steak against the grain into bite-sized cubes.
For an extra crispy topping on our cheese fries with chimichurri steak, add a skillet to the grill with 2 cups of canola oil. When the oil is nice and hot, add 1/2 cup of finely sliced shallots and fry for 1-2 minutes, or until crispy golden brown. Once they’re done, pull the shallots off the grill and let them cool. The crunch and added flavor is next level.
To finish, add your favorite cooked fries to a plate and then top with the cheese sauce. Let cook in an oven at 350F for 2-3 minutes or until the cheese is very melted. Add the steak, chimichurri, fried shallots and FYR RED hot sauce on top. Serve and enjoy!
With a plate of loaded fries like this, you’ll want to keep your sides simple and fresh. A lime-scallion slaw on the side would be great, or a simple garden salad.
If you have leftover cheese fries with chimichurri steak, store all the ingredients separately in the fridge for no more than 3 days. Reheat them in the oven by spreading the fries on a baking sheet, covering with aluminum foil and then baking at medium heat (about 350 degrees F) until warmed through. I also like to reheat the steak in same way in the oven or in a frying pan. To reheat the cheese sauce, place it in a small saucepan over medium-low heat until warmed through.
For sure. Ribeye steak, skirt steak, sirloin steak and flank steak are all great options for cheese fries with chimichurri steak. Just be sure to pay attention to the cooking time and check the internal temperature so you don’t overcook your steak.
Your new kitchen best friend: the food processor! I love the food processor because you can throw in all the ingredients (including the garlic and red pepper flakes) and blend to your desired consistency.
There are tons of places where you can buy Cowboy Charcoal. Check out this product locator on the website. You can also order online!
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All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
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Get ready for some luxe, freakin’ delicious mini burgers: surf and turf sliders! This sliders variation puts an exclamation point…
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Get ready for some luxe, freakin’ delicious mini burgers: surf and turf sliders! This sliders variation puts an exclamation point on classic surf and turf. I’m not shy about my love for sliders, so you’ve got to know I’m stoked to add these sandwiches to the mix.
Whatever you call it — surf and turf, reef and beef, just plain old lobster and steak — surf and turf has a stellar reputation for a reason. Plus, because you’re serving two proteins, it’s a versatile crowd pleaser.
Our version of surf and turf sliders uses ribeye steaks and lobster claw meat for that high-quality feel. Since I love cheese on sliders, I’ve also got provolone cheese slices to round out the dish. You can skip it on these surf and turf sliders if you don’t like seafood and cheese (which I can’t say I’ve ever really understood, because lobster mac and cheese is insanely good).
For more surf and turf, check out Steak and Lobster in a Pizza Oven, Grilled Steak with Lobster Mac and Cheese, Steak and Shrimp Alfredo and Texas Fajitas!
If you want to take these sliders to the next level, serve them with cowboy butter for dipping! Cowboy butter is really just a catch-all term for a spicy garlic and herb butter. To make my favorite cowboy butter, which I’ve used with grilled ribeyes, mix together 1 cup melted butter, juice from 1 medium lemon, 2 tablespoons minced garlic, 1.5 tablespoon Dijon mustard, 1 tablespoon chopped parsley, 1 tablespoon chopped chives, 1 teaspoon black pepper, 1/2 teaspoon cayenne powder and kosher salt to taste (I usually like 1/2 tsp salt) in a small bowl. Serve and enjoy with these sliders or really any surf and turf recipe!
For other delicious butter recipes, check out all my favorites here: The Best Butter Recipes
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Slather your steaks with vegetable oil and generously season with 3 tablespoons of my Bourbon Prime Rub (or your favorite steak rub) and a few dashes of FYR BLK Hot Sauce to serve as a binder. Set in the fridge until you’re ready to cook.
Preheat your outdoor grill to medium-high heat (about 375 degrees Fahrenheit) for two-zone indirect grilling. Next, add your 1-2 ribeye steaks to the grill. Cook them for 4-6 minutes per side or until they are 120 degrees F internal temperature.
Once the steaks have reached temperature, pull them off to let them rest for 10 minutes. When they’re done resting, slice the steaks against the grain.
Next, add a cast iron skillet to the grill with 3 tablespoons of unsalted butter. Once the butter has melted, add 2 cups of lobster claw meat, 4 minced garlic cloves and 2 tablespoons of your favorite seafood rub to the skillet. Mix it all together and cook for 5 minutes over a low simmer. Then, pull the skillet off the grill and top your surf mixture with 2 tablespoons of chopped chives.
While keeping the slider rolls together, slice your slider rolls in half (horizontally) so there is a top side and bottom side. Then, place the bottom bun half into a foil bin or a large skillet. Add a layer of provolone cheese, sliced steak, cooked lobster meat, then finish with another layer of sliced cheese plus the top part of the buns. Gently brush a little melted butter over the top of the rolls and sprinkle the surf and turf sliders with Everything Bagel Rub.
Next, get your grill to a two-zone medium high heat (around 350-375 degrees F) for indirect cooking. Add your sliders in the foil bin, then place on the hot grill rack to cook until they are golden brown and crispy (about 10-12 minutes). Once they’re done, pull the sliders off the grill and let them cool for 2-3 minutes.
Slice up your sliders and serve with cowboy butter for dipping. Enjoy!
This is definitely a full recipe, so feel free to keep your sides easy with a simple green salad or your favorite green vegetable. To get that steakhouse vibe, I like sautéed spinach, grilled asparagus or grilled zucchini.
If you find yourself with leftover surf and turf sliders, store them in an airtight container in the refrigerator. To reheat, simply warm them up on a medium-high heat grill or a 350-degree F oven while wrapped in aluminum foil.
Definitely! You can use jumbo shrimp instead of lobster for your surf and turf sliders. In that case, just toss shrimp with the same ingredients in the cast iron skillet. If you want a different turf, you can go with other steaks like New York strip or sirloin. You could also use beef patties or lamb burger.
My Lemon Chili Rye is a great choice for any seafood, or you could go the Old Bay route.
You can also make your own with 1 tablespoon celery salt, 1 tablespoon garlic powder, 2 teaspoons paprika, 2 teaspoons ground ginger, 1 teaspoon of dry mustard, 1/2 teaspoon nutmeg, 1/2 teaspoon allspice, and kosher salt and black pepper (about 1 tablespoon each).
It’s based in the fact that a lot of fish is delicate — like haddock, cod and other flaky white fish — and because cheese can overpower its flavor. But you can definitely mix cheese and seafood! Think lobster mac and cheese, shrimp alfredo, shrimp and feta bakes in Greece, these surf and turf sliders and more. This Smithsonian Magazine story does a deep dive on the super interesting history behind this idea!
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All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
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