Shop the Grill Dads

Tomahawk Ribeye

With Mojo de Ajo Sauce

Cook Time 2 hours

Serves 4

For the Mojo de Ajo sauce

  • 3 heads garlic
  • 1/2 cup plus 3 tablespoons olive oil
  • 2 large limes
  • 2 large oranges
  • 3 tablespoons fresh parsley
  • 1 tablespoon dried oregano
  • Kosher salt, for seasoning

Remove the tomahawk steak from the fridge at least an hour before cooking. Season the steak liberally with Salt Pepper + Chocolate Chile. 


Remove the loose papery skin from the garlic heads, trim off their tops and cover each with about a tablespoon of olive oil. Wrap the garlic in foil.


Set  the smoker/grill to 250 F. Add the garlic bindles and  the steak to the grill and cook for 90 minutes or until the steak  reaches 130 degrees F and the garlic is soft. When it reaches temp, remove the steak from the grill and rest while you make the rest of the mojo de ajo sauce. 


In a small food processor or mortar and pestle, roughly smash the parsley and oregano into a rough paste. Add the juices from both the limes and the orange and mash or pulse to combine. Squeeze the roasted garlic from the heads and add to the processor or pestle. Continue to smash or pulse, adding salt and pepper, until the sauce thickened. Lastly, stream in the 1/2 cup olive oil until you have a thick dressing-like sauce.


Increase the grill to high/500 F and sear the steak for 2 minutes on each side. Transfer steak onto a cutting board and rest 30 minutes. Thickly slice the steak and drizzle with more olive oil, the mojo de ajo sauce and serve with a sprinkle of flaky salt. 

New York City-Style Porterhouse Steak

With Mâitre d’ Hotel Butter

Serves 2

Cook Time 90 Minutes

  • 1 (2-inch) thick porterhouse steak, at least 2 pounds total
  • Kosher salt, for seasoning
  • 1 medium red onion, peeled and halved
  • 2 tablespoons olive oil

For the Mâitre d’ Hotel Butter

  • 4 ounces (1 stick) high-quality butter, at room temperature
  • 1 teaspoon lemon juice
  • 1 tablespoon finely chopped parsley
  • ½ teaspoon kosher salt

Remove the porterhouse steak from the fridge at least an hour before cooking. Season the steak liberally with the salt as soon as it comes out of the fridge. 


You can make the Mâitre d’ Hotel Butter several days in advance. Mix together the butter, lemon juice, parsley, and salt in a medium mixing bowl with a spatula. Cut a piece of parchment paper in half so you have something close to a printer paper sheet (8×11). Spoon the butter across the length of a piece of parchment — make sure you leave about 2 inches between the butter and the end of the paper. Roll the parchment over the butter and pull to round the butter into a log. Tightly wrap around the remaining parchment. Chill this mixture for at least 30 minutes. 


Heat a broiler to high and move an oven rack to about 6-inch under the broiler. Coat the onion halves in olive oil and place them on a baking sheet and set this on another oven rack under the first. Set the steak on the rack directly under the broiler and broil for 2 to 3 minutes per side or until they have a nice burnished sear. Remove the steak from the broiler and set aside to rest for at least 10 minutes.


Preheat a cast iron skillet under the broiler while the steak rests. After resting, slice the steak off the bone and into finger-thick slices (about 1/2 inch). Return the bone and then the steak pieces to the skillet. Top with a few thick slices of the butter and return to the broiler. Broil for 6 to 8 minutes or until cooked to medium rare.



Strip Filet

Cook Time 15 Minutes

Servings 2

  • 1 large onion, lyonnaise cut
  • 2 tablespoons olive oil
  • Kosher salt, for seasoning
  • 8 ounces fontina cheese, cubed
  • 3 cloves garlic, minced
  • 2 (6 ounce) Manhattan strip filets
  • 1 bunch fresh basil
  • 2 super thin slices prosciutto
  • Flaky salt, for finishing

Heat a gas or charcoal grill for medium-high heat cooking.

Toss the onions with the olive oil and season with salt.  In a skillet over medium-high heat, caramelize the onions until softened and golden brown, about 20 minutes. Remove the a plate or bowl to cool completely.

Use a filet knife to make a small slit in the side of each filet. Then use the tip of the knife to make a small pocket in the filet just below the slit. Stuff each filet with caramelized onions, cubed fontina, basil and a piece of prosciutto. Add the garlic and more onion. Season the steaks all over with kosher salt.

Grill the steaks directly over medium high heat for 2 to 3 minutes per side, flipping regularly, until the cheese is melted (it may ooze out) and the steaks reach 125 degrees F internally, about 15 minutes total.

Rest the steaks for about 10 minutes, slice for serving and top with more basil, flaky salt, and olive oil just before serving.


Reverse Sear NY Strip Steak

with Yogurt Sauce

Serves: 4 to 6

Cook Time 30 Minutes

Prep Time: 2 hours

  • 2 (TK) Ny Strip Steaks
  • Kosher salt, for seasoning
  • 1 English cucumber, sliced
  • 6 roma tomatoes, chopped
  • 1 small red onion, thinly sliced
  • 1/4 cup fresh parsley leaves
  • 2 tablespoons olive oil
  • Neutral oil, for seasoning, such a canola or avocado

For the yogurt sauce

  • 1 cup Greek yogurt
  • Juice and zest of one lemon
  • 2 tablespoons fresh parsley leaves
  • 2 tablespoons olive oil

Set the steak at room temperature for about 2 hours. About 30 minutes before you cook ’em, season the steaks all over with kosher salt. We’re using our MeaterPlus probes to monitor temperature, so these also get inserted during seasoning.

Preheat the oven to 300°F with the rack in the middle of the oven. You could also use a grill or pellet smoker for this step (set for indirect heat at 300°F).

While the grill heats prep the yogurt sauce and cucumber salad. In a small mixing bowl, whisk together the yogurt, lemon zest and juice, parsley, and olive oil. Season with a heavy pinch of kosher salt.

In a medium mixing bowl, combine the cucumber, tomatoes, red onion, parsley and olive oil. Season generously with the kosher salt. Chill while you cook the steaks.

Move the steaks to the grill and cook until the internal temperature in the middle of the steak is 120 degrees F. This can range from 8-20 minutes, depending on the thickness of the steak and your oven. Cook to temperature, not time. Remove the steaks and let them rest for 10 minutes.

Place a heavy bottom pan over high heat. When it smokes, add a teaspoon of the oil and brush it around the bottom of the pan with a basting brush. Add the steaks, as far apart from each other as you can. Sear each side for 1-2 minutes to get the perfect golden-brown color.

Remove the steaks and allow to rest for 10 minutes. Slice and arrange on a platter for serving. Serve with the yogurt sauce and cucumber salad.

Picanha Steak with Blackberry Chimichurri

Serves 8

Cook Time 90 Minutes

Prep Time 20 Minutes


  • 1 (2 to 21/2 pound) Picanha steak
  • 3 tablespoons kosher salt
  • 2 tablespoons ground black pepper

For the blackberry chimichurri

  • 1 large shallot
  • 2 cloves garlic
  • 2 tablespoons fresh oregano
  • ¼ cup flat leaf parsley
  • Pint of blackberries
  • ¼ cup olive oil
  • ¼ red wine vinegar
  • Kosher salt
  • Black pepper
  • Crushed red pepper

Pat your picanha steak down with paper towels. Flip the steak over so that the thick layer of fat is down against a cutting board. Use a sharp knife to trim away the steaks silverskin. Season the steak all over with salt and black pepper. Set the steak aside at room temperature for 1 hour 


Set your grill or smoker for indirect heat at 225 º F . Smoke the picanha steak for 75 to 90 minutes or until the internal temperature reaches 120ºF. This is a good time to make the blackberry chimi.


Combine the shallot, garlic, oregano, parsley, and blackberries in a food processor or blender. Pulse to roughly chop, then add the olive oil, red wine vinegar, salt, and peppers and pulse into smooth. 


Remove the steak from the grill to a baking sheet to rest. Crank the heat up to 500 degrees F. 


Return the steak to the grill and sear, turning every few minutes to prevent flare ups from that juicy fat cap. When the steak is darkly seared and reaches an internal temp of 130 degrees F, remove it from the grill to rest for 10 minutes. 


Use a sharp knife to thinly slice the steak across the grain and serve with the chimmi.

Black Tuxedo Steak Nachos

Serves 4

Cook Time 20 Minutes

Prep Time 20 Minutes

For the nachos

  • 1 1/2 pounds flank steak
  • 4 tablespoons Black Tuxedo Rub
  • 8 ounces grated Monterey jack cheese
  • 12 ounces corn tortilla chips

Optional but highly recommended toppings

  • 2 roma tomatoes , seeded and finely chopped
  • 1 small white onion, finely chopped
  • 1 bunch green onions, roughly chopped
  • 1 bunch cilantro, roughly chopped
  • Pickled jalapeno slices
  • Mexican table cream, aka Crema

Season the flank steak all over with Black Tuxedo seasoning. Rub the steak with the Black Tuxedo and allow it to rest on the steak for a few hours in the fridge. 


Take the steak out of the fridge and let sit, uncovered, for 30 minutes. While that is happening, light your grill and put on medium-high, direct heat (approximately 450 degrees F). 


Place steak on the grill and cook, flipping a few times during the cook, until internal temperature hits 124°F (steak will rise when resting to 128°F/130°F making it medium-rare).


Place on a cutting board and let rest at least 10 minutes before slicing across the grain and then into smaller bite-sized pieces. 


Build the nachos on a sheet pan covered with foil. Spread the chips out into a thin layer and top with half of the cheese, followed by the steak, tomato, green onion, white onions, and the remaining cheese. Set the nacho pan on the grill and cook for 6 to 8 minutes or until the cheese is just beginning to brown. 


Remove from the grill and top with cilantro, pickled peppers, and a few spoonfuls of creme before absolutely devouring. 

Tomahawk Steak Frites

with Cottage Fries

Serves 4

Cook Time 90 minutes

Prep Time 4 hours

Steak and fries

For the chimichurri

  • 1 large shallot, finely chopped
  • 3 cloves garlic, finely chopped
  • 1/2 cup packed fresh parsley leaves
  • 1/2 cup packed fresh cilantro leaves
  • 1/4 cup packed fresh oregano leaves
  • 1 serrano chile, seeded and finely chopped
  • 1/2 teaspoon kosher salt
  • 1 tablespoon red wine vinegar
  • ½ teaspoon crushed red pepper
  • 1/4 cup olive oil

For our cottage fries.Thinly slice the potatoes on a mandolin then soaked them for four hours in water to remove some of the starch. 


Remove the tomahawk steak from the fridge at least an hour before cooking. Season the steak liberally with 2 ½ teaspoons salt. 


Set  the smoker/grill to 250 F. Add the steak to the grill and cook for 90 minutes until it reaches 120 degrees F. When it reaches temp, remove the steak from the grill.  Increase the grill to high/500 F and sear the steak for 2 minutes on each side. Transfer steak onto a cutting board and rest 30 minutes. While the steak rests, prep the cottage fries. 


Fill a dutch oven with 4 cups neutral oil, and bring to 300 degrees F. For the first fry we cooked them for about 5-6 minutes. This cooked the potato all the way through. Remove the potatoes from the oil and turn the heat up to  For the second fry, we dunked them into 350º oil to get them golden brown and crispy. 

Tuscan T-Bone

With Salsa Verde

Serves 4

Prep Time 90 Minutes

Cook Time 15 Minutes

  • 1 (11/2-inch) thick t-bone steak at least 2 pounds total
  • Kosher salt, for seasoning

Salsa verde

  • 1/2 cup packed fresh parsley leaves
  • 1/2 cup packed fresh basil leaves
  • 1/4 cup packed fresh mint leaves
  • 2 cloves garlic
  • 2 anchovies
  • ¼ cup capers
  • 2 tablespoons Dijon mustard
  • Pinch of kosher salt
  • ¼ cup olive oil

Remove the steak from the fridge at least an hour before cooking. Season the steak liberally with the salt as soon as it comes out of the fridge. 


Make the salsa verde by combining the herbs, garlic, anchovies, capers, mustard and salt in a food processor or blender. Pulse until roughly chopped, about 10 to 12 pulses. Blend in the olive oil until you’ve got an emulsion with some rough bits of herbs and garlic. Set aside while you grill the steak. 


Heat the grill for high-direct heat cooking, aiming for 425 to 450 degrees F. Cook the steak over direct heat, turning and flipping every 2 minutes or so until it reaches 125 degrees F, about 15 minutes. Rest for 10 minute before slicing. 


For serving, you’ll cut the steak away from the bone. Use a sharp knife to remove the steak by cutting along the bone e. Slice the steak into 1-inch pieces and then return to their position around the bone. Season the steaks with another sprinkling of salt and serve with the salsa verde.


Teriyaki Steak Bowl

With American Wagyu Outside Skirt Steak

Serves 4

Cook Time 15 Minutes

Prep time: 20 minutes, plus overnight marinade time

For the steak

  • 2 to 2 1/2 pounds outside skirt steak
  • 1/2 cup soy sauce
  • 1 small yellow onion diced
  • 2 cups pineapple juice
  • 1 tablespoon grated or pureed ginger
  • 2 tablespoons sesame oil
  • 5 tablespoons apple cider vinegar

Pineapple Salsa

  • 1 whole pineapple, peeled and quartered
  • 1 small red onion, diced
  • 1/2 large red peppers, diced
  • 1 jalapeno pepper, seeded and diced
  • Kosher salt, for seasoning
  • 2 tablespoons finely chopped cilantro
  • 1 teaspoon Red Tuxedo from Spiceology
  • Juice of 1 lime

For the bowls

  • 4 cups cooked white rice
  • Scallions
  • Hot Sauce
  • Sesame Seeds

Whisk together the pineapple juice, soy sauce, sesame oil, apple cider vinegar, and ginger in a small bowl. Trim the skirt steak of any silver skin and put in a large ziptop bag, add the marinade and seal tightly. Marinade the steak in the fridge overnight.


Heat a grill to high direct heat. Grill the pineapple for the salsa directly on the grill grates for 2 to 3 minutes per side until charred on some bits and softened. Remove from the heat and cool before dicing. Combine the diced pineapples with the onion, red pepper, jalapeno, Red Tuxedo, salt, pepper, lime juice, and cilantro.


Remove the skirt steak from the marinade and pat dry with paper towels. Cook the skirt steak over hight direct heat, turning often, until charred, about 8 minutes total. Remove from the heat and slice the skirt steak against the grain. Serve the skirt steak over the rice with the salsa, scallions, and sesame seeds for garnish.


Wagyu Skirt Steak Pinwheels

With Gorgonzola Cream Sauce

Serves 8

Cook Time 30 minutes

PREP TIME: 30 minutes

For the pinwheels

  • 1 pounds Wagyu skirt steak
  • 2 teaspoons Red Tuxedo from Spiceology
  • 4 ounces thinly sliced prosciutto
  • 4 oz gorgonzola cheese
  • 1 bunch fresh basil
  • 2 tablespoons olive oil, plus more for serving
  • Kosher salt, for seasoning
  • Zest of one lemon, for serving

For the gorgonzola cream sauce

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • Kosher salt, for seasoning
  • 2 cups heavy cream
  • 1 1/2 cups shredded fontina cheese
  • 4 ounces gorgonzola cheese

Special Equipment

  • wooden skewers

Pound out the skirt steak to get an even thickness and season it with Red Tuxedo then roll it up with basil, prosciutto, and gorgonzola cheese. Stab it with some skewers and slice them in half.


Then set up your grill for high-heat two zone cooking, aiming for about 400ºF


Start the steak out on the indirect side of the grill until the internal temp hits 115º F. Then move it to the direct side for a few minutes per side to get a nice sear.


For the cream sauce: Heat two tablespoons of butter over medium-high heat in a pan. Then add two tablespoons of flour and a pinch of salt. Cook for a few minutes to get the raw flour taste out. Then add two cups of cream. Keep stirring until it comes to a simmer. Turn off the heat and add 1.5 cups of shredded fontina cheese and 4 ounces of gorgonzola cheese. Stir to combine and store it in a thermos.


To serve, pour the cheese sauce onto a tray or cutting board and place the steaks in the sauce. Top with some basil, lemon zest, and a drizzle of olive oil.