by Sam Hutson, Crove Food Co. | Published Nov 10, 2022
Tomahawk steaks are one of our favorite foods period. Rails up for the perfect crosshatch or rails down for the full sear, you can’t go wrong when you grill your Tomahwaks on GrillGrates! Ingredients2 Tomahawk Ribeyes1 Bottle Allegro Marinade OriginalCrove Food...
by Tim Van Doren | Published Nov 10, 2022 | Last updated Nov 14, 2022
The “maui marinade” brings a sweet, almost teriyaki flavor to the steak with just a few ingredients you probably already have in the fridge. IngredientsFor the Marinade SugarSoy Sauce Apple Cider Vinegar Pineapple Juice GingerGarlicFor the SteakRibeye...
by Burnt Pellet BBQ | Published Nov 10, 2022 | Last updated Nov 14, 2022
Take that roast to the next level by putting an overall sear on it with the flat side of your GrillGrates. Nick from Burnt Pellet BBQ makes the most incredible roast beef sandwich with just a few simple ingredients and his GrillGrates. IngredientsRoastFavorite...
by Sam Hutson, Crove Food Co. | Published Sep 21, 2022
While on our first stop of the Tailgate Tour at UT Knoxville, we did an Allegro Original Marinade on some New York Strips. They were marinated for about 45-60 minutes, seasoned with the Crove Beef Rub & Seasoning and grilled over GrillGrates on the Weber Kettle....
by Grill Girl Robyn | Published Jun 14, 2022 | Last updated Jul 14, 2022
We love a GRATE steak but steak pinwheels are next level for summertime entertaining. Join “GrillGirl” Robyn Lindars and our own Hakim Callender as they prepare for their first dinner party at the ROBOT RANCH. Watch now for Steak Pinwheels with Fresh Pesto...
by Pitmaster Tuffy Stone | Published Nov 5, 2021 | Last updated Nov 10, 2021
As much as I like cooking barbecue, I love to eat a steak. Cowboy steak is a big, bone-in rib-eye. While you wouldn’t normally associate umami with cowboys, that’s exactly the savory taste that the coffee rub provides. I like steaks prepared medium-rare, and that’s...
by Chef Jody Flanagan | Published Oct 27, 2021 | Last updated Nov 1, 2021
Chef Jody from recteq brings us this divine Italian Stuffed Flank Steak. Make your guests think you worked really hard in these few quick easy steps. Ingredients2.50 lbs flank steak3 tbsp Colden’s Freakin Greek Rub⅓ cup parmesan cheese, shaved 2 tbsp lemon...
by BBQ Tourist | Published Oct 22, 2021 | Last updated Nov 1, 2021
While the bavette is not a cut of steak that is as well known as the ribeye or New York strip, it is a soft and juicy steak that lends itself to cooking on the grill. Bavette steaks may be difficult to find in your local grocery store, so you might have to check with...
by Malcom Reed | Published Oct 18, 2021 | Last updated Mar 10, 2022
Flat Iron steak is my go to cut for a quick and inexpensive dinner. These steaks typically run about 5.99/lb at the grocery store so for around $12 you’ll have a steak that can feed 3-4 people easily. The flat iron is cut from the chuck area of the steer and has a...
by Pitmaster Chris Lilly | Published Oct 15, 2021 | Last updated Apr 19, 2022
The flavorful blend of spices called Montreal steak seasoning is hugely popular today on steaks and chops that are cooked over direct flames. Though made popular in Canada, the blend was originally created in Eastern Europe for use as a pickling spice for smoked...
by Chef Lisa Gwatney | Published Aug 27, 2021 | Last updated Jul 7, 2022
This is a technique to quickly dry age beef. This amazing grill hack is the courtesy of Lisa Gwatney and her husband Russell. Both are world champions. Lisa won the World Food Championship in 2018 and with it the biggest purse in food sport. Her winning dish—steak of...
by Brad Barrett | Published Jul 28, 2021 | Last updated Nov 9, 2021
Susan had recently been away for a week and of course, she wanted a steak for dinner when she got home. Lucky for us our local Kroger has been well supplied with Tomahawk ribeyes and they were prime no less! This baby got the royal treatment. An hour or so on the...
