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Beef and Lamb

Coffee-Rubbed Cowboy Steaks

Coffee-Rubbed Cowboy Steaks

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 what you will get if you follow these directions.
Italian Stuffed Flank Steak

Italian Stuffed Flank Steak

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.
Bavette Steak with Chimichurri

Bavette Steak with Chimichurri

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 your local butcher. For this recipe, I used a USDA Prime American Wagyu bavette steak from Raikes Beef Co. Serve it with a flavorful chimichurri sauce and your family and friends will be in for a holiday treat!
Montreal Beef Tenderloin with Big Hoss’ Mushroom Cognac Cream Sauce

Montreal Beef Tenderloin with Big Hoss’ Mushroom Cognac Cream Sauce

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 meats. Although the makeup of this blend changes from brand to brand, most all of them include black peppercorns, garlic, coriander, red pepper flakes, and salt.
Technique for Dry Aging Steak with Koji Rice

Technique for Dry Aging Steak with Koji Rice

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 course. So, when Lisa talks steaks, we listen!
Tomahawk for Two

Tomahawk for Two

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 Yoder Smoker then a hot and fast sear on the Weber Gasser. The Ruth’s Chris Kiss finished off the perfect sear with a bit of char. I chose better than Bobby Flay grilled potatoes for a grilled side and did them on our gasser while the Tomahawk was coming up to temp.
Ground Lamb Kebabs

Ground Lamb Kebabs

We collaborated with Chef Tina Cannon to bring you the perfect grilled Mediterranean dinner! This meal is easy to make ahead and pop on the grill when your guests arrive. It's light, fresh and flavorful.
Prime Rib Guacamole Bacon Cheese Burger!

Prime Rib Guacamole Bacon Cheese Burger!

Prime Rib Guacamole Bacon Cheese Burger!
Classic Patty Melt

Classic Patty Melt

A patty melt is a crowd favorite. There are some strong opinions on what makes a patty melt a patty melt. A purist will tell you that it is seeded rye and swiss and a southerner will tell you that it is sourdough and cheddar. We did both to bring you two incredible options. This recipe is great for parties as it only takes about 15 minutes (once the grill is hot!) and it gets your guest interacting with the meal. So tell us, are you a rye or sourdough person?
Grilled Marinated Lamb Chop Recipe

Grilled Marinated Lamb Chop Recipe

Grilled lamb is the perfect dish for dinner parties. It is easy to grill, quick, and interactive. Marinate the night before and grill the next day!
Hamburger Bean Dip

Hamburger Bean Dip

This dip utilizes multiple aspects of the grill to bring you a party favorite.
Bulgogi Lettuce Wraps – From “Maangchi’s Real Korean Cooking”

Bulgogi Lettuce Wraps – From “Maangchi’s Real Korean Cooking”

Bringing a favorite Korean fare home utilizing the flat side of GrillGrates.