Fried Onion Smash Burgers Recipe
Fried onion smash burgers are 3-ounce balls of 80/20 ground beef topped with paper-thin shaved sweet onions, then smashed firmly onto a screaming hot cast iron skillet or flat-top griddle until the onions press into the meat and fry in the rendered beef fat. You cook the burgers for 1½ to 2 minutes without moving […]
Garlic Butter Steak Bites & Crispy Potato Skillet
Garlic butter steak bites and crispy potato skillet is 1 pound of ribeye steak cut into 1 to 1½ inch cubes, seasoned with steak seasoning, and seared in a hot skillet with avocado oil until a deep brown crust forms on all sides. You cook cubed russet potatoes first in the same skillet until golden […]
Grilled Tomahawk Steak & Chimichurri Frites
Grilled tomahawk steak with chimichurri frites is a 2-pound tomahawk ribeye seasoned with kosher salt, black pepper, and garlic powder, then seared over high direct heat until a deep crust forms on both sides before moving to indirect heat to finish cooking to 130°F internal temperature. After pulling from the grill, you top the steak […]
Smoked Jalapeño Cheddar Cheeseburger Sliders
Smoked jalapeño cheddar cheeseburger sliders is 2 pounds of 80/20 ground beef mixed with cubed sharp cheddar cheese, diced jalapeños, and steak seasoning, formed into one giant patty on a baking sheet, then smoked at 250°F until the internal temperature reaches 165°F. The giant patty sits on toasted King’s Hawaiian sweet rolls spread with spicy […]
Garlic Herb Butter Basted Filet Mignon
Garlic herb butter basted filet mignon is tender 6-ounce beef filets grilled over high heat until they develop a crust. They’re pulled at 110°F internal temperature. The steaks then get butter-basted in a screaming hot cast iron skillet. Garlic herb compound butter melts around them. Fresh thyme and rosemary infuse the butter. The herbs create […]
Stingray-Style Tomahawk Steak with Cowboy Butter
Stingray-style tomahawk steak is a 3-inch thick ribeye or tomahawk that’s been butterflied horizontally. It opens flat like a stingray. You coat it with oil and season generously before searing over high heat. It creates a deep crust in 2-3 minutes per side. The steak then finishes on indirect heat until it reaches your target […]
Smoked Pulled Beef Sliders
Smoked pulled beef sliders are tender, juicy chuck roast smoked uncovered at 225°F for 7-9 hours until it reaches 200-205°F internal temperature and probes with little resistance, then shredded and piled on toasted slider buns with creamy homemade cheddar cheese sauce, pickles, or caramelized onions. The low and slow smoking process breaks down the chuck […]
Chuck Roast Carne Asada-Style Tacos
The whole process takes about 30 minutes from start to finish. Spend 10 minutes cutting chuck and making chipotle crema. Cook meat for 6-8 minutes over high heat. Warm tortillas and assemble tacos. The thin-sliced chuck cooks quickly due to its reduced thickness, developing caramelized crust while staying tender. The high marbling content in chuck […]
Smoked Beef Shank Recipe – Thor’s Hammer
Smoked beef shank Thor’s Hammer uses 1 whole beef shank patted dry and seasoned generously on all sides with salt, garlic powder, and black pepper, then smoked at 275°F placed directly on the grates until deep, dark bark forms and internal temperature reaches approximately 175°F, typically 3-4 hours. Transfer to foil pan and add 2-3 […]
Tri-Tip with Chimichurri Recipe
Forward-seared tri-tip with chimichurri uses 2 tri-tip roasts (2-3 lbs each) lightly coated with olive oil or beef tallow, seasoned generously with steak or BBQ seasoning, then seared directly over high heat for 2-3 minutes per side until deep crust forms. Move seared tri-tips to the cool side of the grill opposite the heat, close […]