How To Grill Steak Like A Pro: The Tips And Techniques You'll Need

How to Grill A Steak Like A Pro (cont'd)

Level Up Your Eggs Benedict Game With Filet Mignon

By:

Clint Cantwell

Smoked and grilled filet mignon is the star of this mouthwatering eggs benedict recipe. Perfect for brunch, this recipe features slices of smoky, reverse seared filet mignon, a pillowy poached egg set atop a toasted and buttered English muffin, and rich and silky Hollandaise sauce.

Rich Butter Poached Bison Ribeye Recipe, The Sous-Vide-Que Method

By:

Clint Cantwell

Grilled bison steaks have never tasted better thanks to the sous-vide-que cooking method, combining the moistness and tenderness of sous vide with the smoky BBQ char from the grill. By poaching the bison ribeye in butter during the sous vide bath, this lean meat is both flavorful and juicy. It's sheer steak bliss.

Preparing A Whole Beef Tenderloin And Making Filet Mignon, Chateaubriand, Steaks, And Spiedies

By:

Meathead

Beef tenderloin is the most tender muscle on the steer. But regardless of how wonderful this cut is, many people have no idea what to do with it. As such, here's a "how to", offering simple techniques for cooking whole or in parts.

A Romantic Surf-and-Turf: Lightly Smoked Filet Mignon With Butter Poached Lobster

By:

Clint Cantwell

Romance is in full bloom with this mouthwatering take on traditional surf-and-turf. Delectable lobster tails are poached in butter then sliced and served atop a smoky and perfectly seared beef filet in this recipe for lightly smoked filet mignon and butter poached lobster! Your loved one will surely thank us after!

Grilled Chuck Steak With Red Wine Marinade For Date Night

By:

Meathead

Discover truly delicious chuck steak thanks to this simple, but flavor rich, recipe. Chuck steak is a relatively cheap solution to a weeknight family meal and adding a delicious red wine based marinade makes it extra tasty. Finish the chuck on the grill for a rich, smoky dish that is perfect for date night!

Mrs. O’Leary’s Cow Crust: The Perfect Beef Dry Rub Recipe

By:

Meathead

Before hitting the smoker or grill with a steak or other beef cut, take it over the top with this delicious wet rub seasoning paste. Packed with herbs, chiles, and other seasonings then blended with oil, this paste is sure to become your go-to for adding flavor to beef.

The Only Grilled Flank Steak Recipe You’ll Ever Need

By:

Meathead

Crusty on the outside and juicy on the inside, this recipe for grilled flank steak is a great alternative to more pricey beef cuts such as ribeyes. Because they are thin, hot and fast cooking over direct heat is key to perfect flank steak. This is a great cut for a flavorful board sauce or chimichurri sauce.

The Secret To This Amazing Grilled Ribeye Is Sous Vide

By:

Clint Cantwell

Grilled ribeye steaks are always a crowd favorite but it is easy to overcook this pricey beef cut. By starting the in a sous vide water bath, the ribeye is slowly cooked at its desired internal temperature in order to ensure it remains moist and tender. The steak is then reverse seared on the grill for smoke and char.

Extreme Steak: Wild And Crazy Ways To Get A Killer Sear

By:

Meathead

Here are four offbeat methods for cooking steaks that work amazingly well: The Afterburner Method where you cook on a hot charcoal chimney, the Vigneron Method where you cook with twigs, the Caveman Method where you cook right on hot coals, and the Stripsteak Method where you sous vide in butter then sear on a grill.

Big Bad Beef Dry Rub Recipe

By:

Meathead

This flavorful beef dry rub recipe is perfect for seasoning brisket, beef ribs, steak, and more. In Texas, many barbecue joints use plain old salt and pepper, called Dalmatian rub. But beef brisket and beef ribs can handle, and benefit from, a more potent mix of spices. You can make this beef rub in advance and store it.

Secrets Revealed For Creating Steaks That Put The Best Restaurants To Shame

By:

Meathead

Create grilled steaks as good or better than they do in the best expensive steakhouses with this comprehensive how-to and recipe. From selecting the right cut and beef grade to smoking and searing on the grill, you'll be grilling up mouthwatering steaks for your family and guests in no time!

Buying Beef: Beef Grades And Labels, And Busting The Kobe Beef Myth

By:

Meathead

Grades of beef explained: Choice, Prime, Wagyu, Certified Angus, Kobe, aged, grass fed, grain fed, organic, natural, kosher, and halal.

Beef & Bison Cuts: Not All are Created Equal

By:

Meathead

Everything you need to know about the different cuts of beef, all the primals as well as all the popular commercial cuts.

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Published On: 9/5/2019 Last Modified: 4/23/2021


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Grilla Pellet Smoker proves good things come in small packages

We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker

Bring The Heat With Broil King Signet’s Dual Tube Burners


The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

Click here to read our detailed review

The Good-One Is A Superb Grill And A Superb Smoker All In One


The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

GrillGrates Take Gas Grills To The Infrared Zone


GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

Click here for more about what makes these grates so special

Fireboard: The Ultimate Top Of The Line BBQ Thermometer

Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography
With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
Click here to read our detailed review

Griddle And Deep Fryer In One


The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone’s Rangetop Combo With Deep Fryer does it all!

Click here to read our detailed review and to order