Blue potatoes, white onions and red peppers give these kabobs a patriotic flair.
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This herb-encrusted steak with horseradish dressing was easy to grill on Char-Broil’s TRU-Infrared Gourmet 2-Burner. There were no flare ups and the steak was juicy and delicious.
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Flat iron steak is as tender as filet mignon, flavorful as a rib eye and easy on your wallet.
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The flank steak, skirt steak or whatever you are comfortable calling it is a delicious cut of meat that can be prepared in a variety of ways the most common being fajitas or grilled. This dish is braised and later crunchified by grilling just before serving.
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This island-style skirt steak marinated in rum, ginger ale or beer and spices is a great way to feel like you’re on island-time anytime.
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For many, Montreal Steak Spice is a go-to spice rub. And, while it is readily available in just about any grocery store, it’s super easy to make at home. I prefer mine ground finer than store bought. Take care when seasoning since these grinds are much
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One of the joys of having guests over is talking with them…but if the conversation is happening indoors and the cooking is happening outdoors – I miss out. The inspiration for these Super Simple Sirloin Steak Bites came from a holiday dinner party and the appetizers included a platter of smoked salmon rosettes.
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Professional chefs and/or line cooks prepare hundreds of steaks each week and most likely thousands each year. These are probably the same quality (prime) cut and thickness….thus they can create a muscle memory in their hand that works. BUT if you are a skinny person or a fat person — and don’t cook the same exact cut that is the same thickness and the same USDA grade — it most likely ain’t gonna work.
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Cooking a thin steak can be problematic for many backyard cooks. By the time you get the sear marks on the surface the steak is often over done…especially if you prefer meat that is cooked to rare or medium-rare.
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PrintCB’s Slow Grilled Rib-eye Steaks Rating: 51 Prep Time: 2 hoursCook Time: 15 minutesTotal Time: 2 hours, 15 minutes Yield: 2-4 servingsServing Size: 4-8 ounces~~ This slow cook first and then finish hot method is sometimes called “reverse searing’ by outdoor cooking enthusiasts…I have no idea why!
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PrintGrilled Entrecôte with Red Wine Compound Butter Rating: 51 Prep Time: 35 minutesCook Time: 20 minutesTotal Time: 55 minutes Yield: 4-6Serving Size: N/AN/AN/A Ingredients1 cup dry red wine 1 shallot, sliced 1 clove garlic, smashed ½ cup (1 stick) unsalted butter, at room temperature 1 tablespoon chopped Read more → 
Presentation of food can be as important to the enjoyment as the recipe. This dish uses a veal chop – but you could easily use a double cut pork loin chop or chicken. Presenting common food in uncommon ways that appeal to the appetite and curiosity of your guests is a way to please their appetites for entertainment as well as tasty food!
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Chimichurri is a variant of a green sauce originating in Argentina. It’s a dressing used on meat after grilling and can be modified for spices and heat to suit your tastes.
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Simplicity is the best friend for any outdoor cook. The taste of this flank steak will make you proud to serve. You can substitute hanger or flat iron steaks as well!
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If veal isn’t your first choice this recipe works with beef steak as well as pork or lamb. The earthy flavors of the mushrooms enhance every bite!
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The basic premise of a stir fry dish is hot-fast and timing of ingredients so they arrive at the plate cooked perfectly. This recipe assumes the same outcome but uses the grill instead of a wok or fry pan!
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Steak tips prepared this way make excellent appetizers when served with a variety of sauces. Or combine different cuts of beef, pork, chicken and lamb to create a flavorful platter for that party buffet!
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The origin of the name for this tasty appetizer is simple – friends sitting around a table of great barbeque laughing a joking about how food gets names. The simple answer for this is the beef meatballs are the “moo” and the bacon wrapping is the “oink.” Combine the two and that makes “Moink.” Thanks to Larry Gaian for developing the name and this recipe – a favorite of millions around the world!
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Necessity is truly the source of invention. Chef Scott needed a dish for his kids and needed it now! This dish helps extend the flavors of the steak by adding ingredients his family can enjoy. It also extends the family budget!
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The tasty tang of balsamic vinegar is a perfect flavor foil for this grilled beef steak. Once you’ve perfected this for your taste buds – you will want to try it on other grilled meats too!
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