Fire up the grill - it's time to cook outside! Whether you're hosting a backyard cookout or just want that incredible smoky flavor on a weeknight, these easy grilling recipes deliver. From perfectly seared steaks to caramelized lamb chops, these are the recipes that make grilling season the best season.
Miso Marinated Skirt Steak with Sesame Butter
A marinated skirt steak with a quick miso marinade, seared hot and fast, and finished with a melting slab of sesame compound butter. Sliced thin against the grain and served over quinoa fried rice - restaurant-quality in under 45 minutes.
Blackened Filet Mignon
Tender filet mignon with a bold, smoky blackened crust - absolutely stunning on the grill and easier than you think to nail at home.
Honey Soy Lamb Chops
Sweet and savory honey-soy glazed lamb chops that caramelize beautifully over high heat - a showstopper at any cookout.
Chicken Milanese with Arugula Salad
Golden, crispy chicken cutlets topped with a fresh arugula salad - grill the cutlets for an extra layer of smoky flavor.
Blackened Shrimp Pasta
Fire up the grill for these bold blackened shrimp, then toss them with creamy pesto pasta for an unforgettable summer dinner.
Wagyu Strip Steak (Grilled or Cast Iron)
A two-method tutorial for cooking a Wagyu NY strip - grilled two-zone or cast iron + oven. Both land medium-rare. Includes an interactive Time & Temp Calculator for any thickness.
Reverse Sear Tomahawk Steak (Medium Rare on the Grill)
Edge-to-edge medium rare bone-in ribeye, slow-roasted in a 225°F oven to 115°F internal, then ripped over a hot grill for the crust. Finished with Cow's Rule Garlic & Herb compound butter and Florida Pure Sea Salt - the kind of centerpiece that commands the deck.
Wagyu Skirt Steak (Grilled or Cast Iron, Just Salt & Pepper)
Wagyu skirt steak with nothing but salt and pepper - seared hard and fast on the grill or in a cast iron skillet, then sliced thin against the grain. Steakhouse flavor in under ten minutes.
T-Bone Steak (Grilled or Cast Iron, Just Salt & Pepper)
A T-bone - two steaks on one bone - seared hard over the fire or in a cast iron skillet and finished over gentle heat, with just salt and pepper. Pull the strip side at 125 to 130 degrees.
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