Kick off your grilling season with these 18 mouth-watering BBQ steak recipes that will transform your backyard into a steakhouse paradise. From quick weeknight dinners to impressive weekend feasts, we’ve gathered the ultimate collection for grill masters craving juicy, flavorful perfection. Get ready to fire up the grill and discover your new favorite cut!
Classic Grilled Ribeye with Garlic Butter
There’s something deeply comforting about the ritual of preparing a grilled ribeye, the way the heat coaxes out its rich flavors and the garlic butter melts into every crevice. Making this classic feels like returning to a cherished memory, each step a quiet meditation on simplicity and satisfaction. Today, let’s embrace this timeless dish together, letting the grill do its magic while we savor the process.
Ingredients
For the ribeye:
– 2 (1.5-inch thick) ribeye steaks
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
For the garlic butter:
– 4 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1 tablespoon fresh parsley, chopped
– 1/4 teaspoon salt
Instructions
1. Remove the ribeye steaks from the refrigerator and let them sit at room temperature for 30 minutes to ensure even cooking.
2. In a small bowl, combine the softened butter, minced garlic, chopped parsley, and 1/4 teaspoon salt; mix thoroughly and set aside.
3. Pat the steaks dry with paper towels to help achieve a better sear.
4. Rub both sides of each steak evenly with olive oil.
5. Season both sides generously with kosher salt and black pepper, pressing gently to adhere.
6. Preheat a grill to high heat, aiming for a temperature of 450°F.
7. Place the steaks on the hot grill and cook for 4–5 minutes, until a dark crust forms and grill marks are visible.
8. Flip the steaks using tongs and cook for another 4–5 minutes for medium-rare, or until the internal temperature reaches 135°F when checked with a meat thermometer.
9. Remove the steaks from the grill and let them rest on a cutting board for 5 minutes to allow the juices to redistribute.
10. Top each steak with a generous dollop of the prepared garlic butter, letting it melt over the warm surface.
Melt-in-your-mouth tenderness meets the bold, savory notes of garlic and herbs, creating a symphony of flavors that needs little accompaniment. Consider serving it sliced over a bed of arugula with a squeeze of lemon for a bright contrast, or simply enjoy it as is, letting each bite speak for itself.
Spicy Cajun BBQ Flank Steak
Zigzagging through memories of summer evenings, the scent of smoke and spice always brings me back to this dish—a humble cut transformed by fire and flavor. There’s something deeply comforting about the ritual of preparing it, each step a quiet meditation.
Ingredients
For the marinade:
– 1/4 cup olive oil
– 2 tbsp Cajun seasoning
– 1 tbsp smoked paprika
– 1 tsp cayenne pepper
– 3 cloves garlic, minced
– 1/2 cup BBQ sauce
For cooking:
– 1.5 lb flank steak
– 1 tbsp vegetable oil
Instructions
1. In a medium bowl, whisk together 1/4 cup olive oil, 2 tbsp Cajun seasoning, 1 tbsp smoked paprika, 1 tsp cayenne pepper, and 3 minced garlic cloves until fully combined.
2. Place 1.5 lb flank steak in a shallow dish and pour the marinade over it, coating both sides completely.
3. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight for maximum flavor penetration.
4. Remove the steak from refrigerator 30 minutes before cooking to bring it to room temperature for even cooking.
5. Preheat grill to medium-high heat (400°F) and brush grates with 1 tbsp vegetable oil to prevent sticking.
6. Grill the steak for 5-6 minutes per side for medium-rare, or until internal temperature reaches 135°F on an instant-read thermometer.
7. Transfer the steak to a cutting board and let rest for 10 minutes to allow juices to redistribute.
8. Brush the rested steak with 1/2 cup BBQ sauce during the last 2 minutes of resting for a glossy finish.
9. Slice the steak against the grain into 1/4-inch thick strips to ensure tenderness.
Vividly charred edges give way to a perfectly pink interior, each slice offering a satisfying chew that holds onto the smoky-spicy marinade. Try serving it over creamy grits or tucked into warm tortillas with crisp slaw for contrasting textures that make every bite exciting.
Honey Bourbon BBQ Sirloin Tips
Perhaps there’s something quietly comforting about the way sweet honey and bold bourbon mingle, creating a sauce that clings to tender sirloin tips with a warmth that feels like a slow, thoughtful embrace on a crisp autumn evening.
Ingredients
For the marinade:
– 1/4 cup honey
– 2 tbsp bourbon
– 2 tbsp soy sauce
– 1 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp black pepper
For cooking:
– 1 lb sirloin tips, cut into 1-inch cubes
– 1/2 cup BBQ sauce
– 1 tbsp butter
Instructions
1. In a medium bowl, whisk together 1/4 cup honey, 2 tbsp bourbon, 2 tbsp soy sauce, 1 tbsp olive oil, 2 minced garlic cloves, and 1 tsp black pepper until fully combined.
2. Add 1 lb of sirloin tips to the bowl, ensuring each piece is coated evenly with the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor infusion.
4. Preheat a skillet over medium-high heat until a drop of water sizzles upon contact.
5. Remove the sirloin tips from the marinade, letting any excess drip off, and place them in the hot skillet in a single layer.
6. Sear the sirloin tips for 3-4 minutes on one side until a golden-brown crust forms.
7. Flip each piece using tongs and cook for another 3-4 minutes until browned on all sides.
8. Reduce the heat to medium and pour in 1/2 cup BBQ sauce, stirring gently to coat the meat.
9. Add 1 tbsp butter to the skillet, allowing it to melt and blend into the sauce for a richer consistency.
10. Simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.
11. Remove from heat and let rest for 2 minutes before serving to allow the juices to redistribute.
Yielding tender, juicy bites with a caramelized exterior, these sirloin tips offer a perfect balance of sweet and smoky notes; try serving them over creamy mashed potatoes or alongside grilled corn for a hearty, satisfying meal that invites lingering at the table.
Smoky Chipotle Marinated T-Bone
Holding this marbled T-bone in my hands, I feel the weight of anticipation settle in—a quiet promise of smoky depths and tender, flame-kissed flesh that whispers of patience rewarded. It’s a cut that asks for stillness and care, much like these late summer evenings that linger just a little longer than expected.
Ingredients
For the marinade:
– 2 T-bone steaks, about 1.5 inches thick
– 3 tbsp chipotle peppers in adobo sauce, minced
– 1/4 cup olive oil
– 2 tbsp lime juice
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1 tsp kosher salt
– 1/2 tsp black pepper
For cooking:
– 1 tbsp high-smoke-point oil (such as avocado or grapeseed oil)
– 2 tbsp unsalted butter
– 2 cloves garlic, crushed
– 2 sprigs fresh thyme
Instructions
1. Pat the T-bone steaks dry with paper towels to ensure a better sear.
2. In a medium bowl, whisk together the minced chipotle peppers, olive oil, lime juice, cumin, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper until fully combined.
3. Place the steaks in a shallow dish or resealable bag and pour the marinade over them, coating evenly.
4. Marinate the steaks in the refrigerator for at least 4 hours or up to 12 hours for deeper flavor penetration.
5. Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature, which promotes even cooking.
6. Preheat a cast-iron skillet or grill over high heat until it reaches 450°F, using an infrared thermometer for accuracy.
7. Brush the skillet or grill grates with high-smoke-point oil to prevent sticking.
8. Place the steaks in the skillet or on the grill and sear for 4–5 minutes without moving them to develop a crust.
9. Flip the steaks using tongs and sear the other side for another 4–5 minutes.
10. Reduce the heat to medium or move the steaks to a cooler part of the grill if using a two-zone setup.
11. Insert an instant-read thermometer into the thickest part of the steak, avoiding the bone, and cook until it reads 125°F for medium-rare, about 3–5 minutes more.
12. Add the unsalted butter, crushed garlic, and thyme sprigs to the skillet, or place them on the grill near the steaks if grilling.
13. Baste the steaks continuously with the melted butter mixture for 1–2 minutes to infuse flavor and add richness.
14. Transfer the steaks to a cutting board and let them rest for 10 minutes to allow juices to redistribute.
15. Slice against the grain for maximum tenderness and serve immediately.
Nothing compares to the way the smoky chipotle crust gives way to a juicy, pink center, each bite layered with warmth and a hint of citrus brightness. I love serving it alongside charred corn and a simple avocado salad, letting the steak’s boldness shine without distraction.
Garlic and Herb Marinated Flat Iron Steak
Yesterday’s quiet afternoon found me in the kitchen, drawn to the simple comfort of preparing a meal that feels both rustic and refined, letting the aromas of garlic and herbs fill the space with a sense of calm and anticipation.
Ingredients
For the marinade:
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 2 tbsp fresh rosemary, chopped
– 1 tbsp fresh thyme leaves
– 1 tsp black pepper
– 1 tsp salt
For the steak:
– 1.5 lbs flat iron steak
Instructions
1. In a medium bowl, whisk together 1/4 cup olive oil, 3 minced garlic cloves, 2 tbsp chopped rosemary, 1 tbsp thyme leaves, 1 tsp black pepper, and 1 tsp salt until well combined.
2. Place 1.5 lbs flat iron steak in a shallow dish or resealable plastic bag, then pour the marinade over the steak, ensuring it is fully coated.
3. Cover the dish or seal the bag, and refrigerate for at least 4 hours or up to 12 hours for deeper flavor penetration, turning the steak once halfway through.
4. Remove the steak from the refrigerator and let it sit at room temperature for 30 minutes before cooking to ensure even cooking.
5. Preheat a grill or grill pan to medium-high heat, approximately 400°F, and lightly oil the grates to prevent sticking.
6. Place the marinated steak on the preheated grill and cook for 5-6 minutes per side for medium-rare, or until the internal temperature reaches 135°F when checked with a meat thermometer.
7. Transfer the cooked steak to a cutting board and let it rest for 10 minutes to allow the juices to redistribute, keeping it tender.
8. Slice the steak against the grain into thin strips for serving.
Keenly slicing into this steak reveals a tender, juicy interior with a beautifully charred crust, the garlic and herbs infusing each bite with a fragrant, savory depth that pairs wonderfully with a simple arugula salad or roasted vegetables for a complete, comforting meal.
Sweet and Spicy BBQ Rump Steak
Unwinding in the kitchen today, I find myself craving something that balances comfort with a gentle kick—a dish that feels like a warm embrace with just enough spark to keep things interesting. This sweet and spicy BBQ rump steak is my answer, a simple yet deeply satisfying meal that invites you to slow down and savor each step.
Ingredients
For the Sauce
– 1/2 cup ketchup
– 1/4 cup honey
– 2 tbsp apple cider vinegar
– 1 tbsp soy sauce
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1/4 tsp garlic powder
For the Steak
– 1.5 lbs rump steak, about 1 inch thick
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. In a small saucepan over medium heat, combine ketchup, honey, apple cider vinegar, soy sauce, smoked paprika, cayenne pepper, and garlic powder, stirring gently with a whisk until smooth.
2. Bring the sauce to a simmer, then reduce heat to low and let it cook for 5 minutes, stirring occasionally, until it thickens slightly and the flavors meld; remove from heat and set aside. Tip: Taste the sauce now and adjust spices if needed, but avoid adding more cayenne if you prefer less heat.
3. Pat the rump steak dry with paper towels to ensure a good sear, then rub both sides evenly with olive oil, salt, and black pepper.
4. Heat a grill or skillet over high heat until it reaches 400°F, then place the steak on the hot surface and sear for 4 minutes without moving it to develop a crust.
5. Flip the steak using tongs and sear the other side for another 4 minutes for medium-rare, or until an instant-read thermometer inserted into the thickest part reads 135°F. Tip: Let the steak rest for a few minutes after cooking to redistribute juices for maximum tenderness.
6. Brush the cooked steak generously with the prepared BBQ sauce on both sides, then return it to the heat for 1 minute per side to caramelize the sauce slightly. Tip: For extra flavor, reserve some sauce to serve on the side for dipping.
7. Transfer the steak to a cutting board, slice against the grain into 1/2-inch thick strips, and serve immediately. How this dish comes together is a quiet joy—the steak emerges tender with a smoky-sweet crust, while the sauce adds a lingering warmth that pairs beautifully with simple sides like roasted vegetables or a crisp salad for a meal that feels both hearty and refreshing.
Korean BBQ Marinated Skirt Steak
Holding the marbled skirt steak in my hands, I feel its potential for transformation—a humble cut destined for tenderness and flavor. The Korean BBQ marinade whispers promises of sweet, savory, and umami notes, a quiet symphony waiting to unfold in my kitchen. This dish feels like a gentle embrace, perfect for a reflective evening where cooking becomes a meditative act.
Ingredients
For the marinade:
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 1 tbsp sesame oil
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1/2 tsp black pepper
For cooking:
– 1 lb skirt steak
– 1 tbsp vegetable oil
– 2 green onions, sliced
– 1 tsp sesame seeds
Instructions
1. In a medium bowl, whisk together 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 2 cloves minced garlic, 1 tsp grated ginger, and 1/2 tsp black pepper until the sugar dissolves completely.
2. Place 1 lb skirt steak in a resealable plastic bag or shallow dish, and pour the marinade over it, ensuring the steak is fully coated.
3. Marinate the steak in the refrigerator for at least 2 hours or up to 8 hours for deeper flavor penetration, turning it once halfway through.
4. Remove the steak from the marinade and let it sit at room temperature for 20 minutes to ensure even cooking; discard the used marinade.
5. Heat a large skillet or grill pan over medium-high heat until it reaches 400°F, then add 1 tbsp vegetable oil and swirl to coat the surface.
6. Place the steak in the hot pan and cook for 3-4 minutes per side for medium-rare, or until an instant-read thermometer inserted into the thickest part reads 130°F.
7. Transfer the cooked steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute, keeping it tender.
8. Slice the steak against the grain into thin strips to maximize tenderness and prevent chewiness.
9. Garnish with 2 sliced green onions and 1 tsp sesame seeds for added freshness and crunch.
Draped in its glossy marinade, the steak emerges with a caramelized crust that gives way to a juicy, melt-in-your-mouth interior. The interplay of savory soy and subtle sweetness makes it perfect for wrapping in lettuce leaves with a sprinkle of rice and kimchi, turning a simple meal into a comforting, hands-on feast.
Peppercorn-Crusted Filet Mignon on the Grill
Evenings like this call for something special, something that feels both indulgent and grounding. There’s a quiet joy in preparing a meal that demands attention and care, especially when it involves the rich, earthy aroma of peppercorns meeting the heat of the grill. It’s a simple yet profound way to mark the end of a long day, turning routine into ritual.
Ingredients
For the peppercorn crust:
– 2 tbsp whole black peppercorns
– 1 tsp kosher salt
– 1 tbsp olive oil
For the filet mignon:
– 2 (8 oz) filet mignon steaks, 1.5 inches thick
For grilling:
– 1 tbsp vegetable oil
Instructions
1. Place the whole black peppercorns in a zip-top bag and crush them coarsely using a rolling pin or heavy pan, aiming for a mix of fine and coarse pieces for texture.
2. In a small bowl, combine the crushed peppercorns, kosher salt, and olive oil, stirring until a thick paste forms.
3. Pat the filet mignon steaks dry with paper towels to ensure a good sear.
4. Rub the vegetable oil evenly over both sides of each steak.
5. Press the peppercorn paste firmly onto all sides of the steaks, coating them thoroughly.
6. Preheat a grill to high heat, targeting 450°F, and oil the grates lightly to prevent sticking.
7. Place the steaks on the grill and sear for 4 minutes without moving them to develop a crust.
8. Flip the steaks using tongs and grill for another 4 minutes for medium-rare, or until an instant-read thermometer inserted into the thickest part reads 130°F.
9. Transfer the steaks to a cutting board and let them rest for 5 minutes to allow juices to redistribute.
Firm yet tender, the steak yields to the knife with a satisfying ease, each bite releasing a burst of peppery heat that mellows into the rich, buttery notes of the beef. Serve it sliced over a bed of creamy mashed potatoes or alongside roasted vegetables, letting the robust crust stand as the star of a humble, heartfelt meal.
Sticky Teriyaki BBQ Hanger Steak
Often, I find myself craving something deeply savory yet simple, the kind of meal that feels like a quiet reward after a long day. This sticky teriyaki BBQ hanger steak is just that—a humble cut transformed into something tender and glossy, with a sweetness that lingers. It’s a dish I turn to when I need comfort without complication.
Ingredients
For the marinade:
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp minced garlic
– 1 tsp grated ginger
For the steak:
– 1 lb hanger steak
– 1 tbsp vegetable oil
– 1/4 tsp black pepper
Instructions
1. In a medium bowl, whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp minced garlic, and 1 tsp grated ginger until fully combined.
2. Place 1 lb hanger steak in a shallow dish and pour the marinade over it, ensuring the steak is fully coated.
3. Cover the dish and refrigerate for at least 30 minutes or up to 2 hours for deeper flavor penetration.
4. Remove the steak from the marinade, letting any excess drip off, and pat it dry with paper towels to promote better browning.
5. Season both sides of the steak evenly with 1/4 tsp black pepper.
6. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
7. Place the steak in the skillet and sear for 4-5 minutes per side, or until a golden-brown crust forms and the internal temperature reaches 135°F for medium-rare.
8. Transfer the steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
9. Slice the steak against the grain into thin strips to ensure tenderness.
10. Serve immediately with any accumulated juices drizzled over the top.
Juicy and richly glazed, this steak offers a perfect balance of sweet and savory with a tender, melt-in-your-mouth texture. Try serving it over a bed of steamed jasmine rice or alongside crisp, quick-pickled vegetables for a refreshing contrast that highlights its sticky goodness.
Mediterranean Spiced Grilled Porterhouse
Kindly, as the late summer sun casts its golden glow, I find myself drawn to the simple elegance of grilling, where robust flavors meet gentle preparation in this Mediterranean-inspired porterhouse. Keeping the seasoning minimal allows the quality of the meat and the warmth of the spices to shine through, creating a dish that feels both hearty and refined.
Ingredients
For the spice rub:
– 2 tablespoons extra virgin olive oil
– 1 tablespoon dried oregano
– 2 teaspoons smoked paprika
– 1 teaspoon ground cumin
– 1/2 teaspoon garlic powder
– 1/2 teaspoon sea salt
– 1/4 teaspoon black pepper
For grilling:
– 1 (1.5-pound) porterhouse steak, about 1.5 inches thick
– 1 lemon, cut into wedges
Instructions
1. Remove the porterhouse steak from the refrigerator and let it sit at room temperature for 30 minutes to ensure even cooking.
2. In a small bowl, combine 2 tablespoons extra virgin olive oil, 1 tablespoon dried oregano, 2 teaspoons smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper to form a paste.
3. Pat the steak dry with paper towels to help the spice rub adhere better.
4. Rub the spice mixture evenly over both sides of the steak, covering all surfaces.
5. Preheat a grill to high heat, aiming for a temperature of 450°F.
6. Place the seasoned steak on the hot grill and cook for 5 minutes without moving it to develop a good sear.
7. Flip the steak using tongs and cook for another 5 minutes for medium-rare, or until an instant-read thermometer inserted into the thickest part reads 135°F.
8. Transfer the steak to a cutting board and let it rest for 10 minutes to allow the juices to redistribute.
9. Slice the steak against the grain into 1/2-inch thick pieces.
10. Squeeze the juice from 1 lemon wedge over the sliced steak before serving.
The grilled porterhouse emerges with a beautifully charred crust that gives way to a tender, juicy interior, infused with the earthy warmth of Mediterranean spices. Serve it alongside a simple salad or roasted vegetables to let the robust flavors take center stage, making for a meal that feels both comforting and effortlessly elegant.
Chimichurri Grilled New York Strip
Before the grill even warms, I find myself drawn to the quiet ritual of preparing this meal, where the sharp scent of fresh herbs promises something both vibrant and comforting. There’s a simplicity here that feels like a small, personal celebration, a moment to savor the transition from raw ingredients to something deeply flavorful and nourishing.
Ingredients
For the chimichurri sauce:
– 1 cup fresh parsley, finely chopped
– 1/4 cup fresh oregano, finely chopped
– 3 cloves garlic, minced
– 1/4 cup red wine vinegar
– 1/2 cup extra-virgin olive oil
– 1/2 tsp red pepper flakes
– 1/2 tsp salt
For the steak:
– 2 New York strip steaks (about 1 inch thick)
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. In a medium bowl, combine the parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, and salt for the chimichurri sauce, stirring gently to emulsify; let it sit at room temperature for at least 15 minutes to allow the flavors to meld (tip: chopping the herbs finely helps release their oils for a more aromatic sauce).
2. Pat the New York strip steaks dry with paper towels to ensure a good sear.
3. Rub the steaks evenly with 1 tablespoon of olive oil, then season both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
4. Preheat an outdoor grill or grill pan to high heat, aiming for a surface temperature of 450–500°F.
5. Place the steaks on the hot grill and cook for 4–5 minutes without moving them to develop a dark, caramelized crust.
6. Flip the steaks using tongs and cook for another 4–5 minutes for medium-rare, or until an instant-read thermometer inserted into the thickest part reads 130–135°F (tip: avoid pressing down on the steaks to retain their juices).
7. Transfer the steaks to a cutting board and let them rest for 5–7 minutes to allow the juices to redistribute evenly.
8. Slice the steaks against the grain into 1/2-inch thick pieces.
9. Drizzle the chimichurri sauce generously over the sliced steak just before serving (tip: reserve extra sauce for dipping or drizzling over side dishes like grilled vegetables).
Crisp, herbaceous notes from the chimichurri cut through the rich, juicy tenderness of the steak, creating a balance that feels both rustic and refined. For a creative twist, serve it alongside a simple arugula salad or atop crusty bread to soak up every last bit of the vibrant sauce.
Maple Glazed BBQ Tri-Tip
Lately, I’ve been craving the deep, smoky sweetness that only comes from a perfectly glazed piece of meat, something that feels both rustic and refined, like a quiet moment of indulgence on a slow afternoon.
Ingredients
For the rub:
– 2 tbsp brown sugar
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp black pepper
– 1 tsp salt
For the glaze:
– 1/2 cup pure maple syrup
– 1/4 cup ketchup
– 2 tbsp apple cider vinegar
– 1 tbsp Worcestershire sauce
– 1 tsp Dijon mustard
For cooking:
– 1 (2-3 lb) tri-tip roast
– 2 tbsp olive oil
Instructions
1. In a small bowl, whisk together 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper, and 1 tsp salt to create the rub.
2. Pat the 2-3 lb tri-tip roast dry with paper towels, then rub it evenly with 2 tbsp olive oil.
3. Sprinkle the rub mixture over all sides of the tri-tip, pressing gently to adhere, and let it sit at room temperature for 30 minutes to enhance flavor penetration.
4. Preheat your grill to 225°F for indirect heat, placing coals or burners on one side only.
5. Place the tri-tip on the cooler side of the grill, close the lid, and cook for 60-75 minutes until the internal temperature reaches 125°F for medium-rare, using a meat thermometer for accuracy.
6. While the meat cooks, combine 1/2 cup pure maple syrup, 1/4 cup ketchup, 2 tbsp apple cider vinegar, 1 tbsp Worcestershire sauce, and 1 tsp Dijon mustard in a saucepan over medium heat.
7. Simmer the glaze for 5-7 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
8. Remove the tri-tip from the grill and brush a generous layer of glaze over all sides.
9. Increase the grill heat to high (450°F) and sear the glazed tri-tip for 2-3 minutes per side until caramelized and slightly charred, watching closely to prevent burning.
10. Transfer the tri-tip to a cutting board, tent with foil, and rest for 10 minutes to allow juices to redistribute for a tender result.
11. Slice against the grain into 1/4-inch thick pieces and serve immediately.
My favorite part is how the maple glaze forms a sticky, crackling crust that gives way to juicy, pink-centered slices, with a balance of sweet and smoky that pairs beautifully with a simple arugula salad or roasted vegetables for a comforting, effortless meal.
Zesty Lime and Cilantro BBQ Flap Steak
Zesty moments in the kitchen often arrive unplanned, like this afternoon when the sun warmed the countertop and inspired me to marinate something bright and bold. There’s a quiet joy in letting citrus and herbs mingle, filling the air with promises of a meal that feels both fresh and deeply satisfying. This flap steak, kissed by the grill, is my humble tribute to those simple, flavorful escapes.
Ingredients
For the marinade:
– 1/4 cup fresh lime juice
– 2 tbsp olive oil
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
For the steak:
– 1.5 lb flap steak
Instructions
1. In a medium bowl, whisk together 1/4 cup fresh lime juice, 2 tbsp olive oil, 1/4 cup chopped fresh cilantro, 2 cloves minced garlic, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined.
2. Place 1.5 lb flap steak in a shallow dish or resealable bag, and pour the marinade over it, coating all sides evenly.
3. Cover the dish or seal the bag, and refrigerate for at least 2 hours or up to 4 hours for deeper flavor penetration; avoid over-marinating to prevent the acid from toughening the meat.
4. Preheat an outdoor grill or grill pan to medium-high heat, aiming for a surface temperature of 400°F.
5. Remove the steak from the marinade, allowing any excess to drip off, and discard the used marinade.
6. Grill the steak for 4-5 minutes per side, or until an instant-read thermometer inserted into the thickest part registers 135°F for medium-rare; for even cooking, resist the urge to move the steak frequently on the grill.
7. Transfer the grilled steak to a cutting board, and let it rest for 5-7 minutes to allow the juices to redistribute throughout the meat.
8. Slice the steak against the grain into thin strips to ensure tenderness in every bite.
Resting here, the steak yields slices that are wonderfully tender with a slight chew, carrying the bright zing of lime and the earthy warmth of cumin. Serve it over a bed of crisp greens or tucked into warm tortillas for a meal that feels effortlessly special, yet wholly grounded in everyday simplicity.
Cherry Balsamic BBQ Minute Steaks
Remembering those late summer evenings when the air carries just a hint of autumn, I find myself drawn to simple, savory dishes that bridge the seasons. This recipe, with its sweet-tart cherry balsamic glaze, feels like a gentle farewell to summer’s bounty, perfect for a quiet weeknight dinner.
Ingredients
For the steaks:
– 4 minute steaks (about 1 lb total)
– 1 tsp kosher salt
– ½ tsp black pepper
– 1 tbsp olive oil
For the sauce:
– 1 cup frozen pitted cherries, thawed
– ¼ cup balsamic vinegar
– 2 tbsp brown sugar
– 1 tbsp Worcestershire sauce
– 1 tsp Dijon mustard
– ¼ tsp garlic powder
Instructions
1. Pat the minute steaks dry with paper towels to ensure even browning.
2. Season both sides of the steaks evenly with kosher salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Carefully place the steaks in the hot skillet, cooking for 90 seconds per side for medium doneness.
5. Transfer the cooked steaks to a plate and tent loosely with foil to rest.
6. Reduce the skillet heat to medium and add thawed cherries, using a wooden spoon to scrape up any browned bits from the pan.
7. Pour in balsamic vinegar and cook for 1 minute until slightly reduced.
8. Stir in brown sugar, Worcestershire sauce, Dijon mustard, and garlic powder until fully combined.
9. Simmer the sauce for 3-4 minutes, stirring occasionally, until it thickens to a glaze consistency that coats the back of a spoon.
10. Return the rested steaks to the skillet, spooning the cherry balsamic glaze over them to coat evenly.
11. Heat for 30 seconds more until the steaks are warmed through.
Zesty and deeply flavorful, the tender minute steaks contrast beautifully with the glossy, sweet-tart cherry balsamic glaze. Serve them over creamy polenta or alongside roasted vegetables for a complete meal that feels both rustic and refined.
Bold Espresso Rubbed Grilled Bavette
Gently, as the afternoon light filters through the kitchen window, I find myself drawn to the quiet ritual of preparing this dish—a moment of calm before the sizzle and smoke. There’s something deeply comforting in the earthy aroma of espresso meeting rich beef, a blend that whispers of rustic evenings and shared stories. It’s a recipe that invites patience, a slow unfolding of flavors that feels like a gentle exhale after a long day.
Ingredients
For the rub:
– 2 tbsp finely ground espresso
– 1 tbsp brown sugar
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1/2 tsp coarse sea salt
– 1/2 tsp black pepper
For the steak:
– 1 lb bavette steak
– 1 tbsp olive oil
Instructions
1. In a small bowl, combine 2 tbsp finely ground espresso, 1 tbsp brown sugar, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp coarse sea salt, and 1/2 tsp black pepper to make the rub.
2. Pat 1 lb bavette steak dry with paper towels to ensure the rub adheres well.
3. Rub 1 tbsp olive oil evenly over both sides of the steak.
4. Generously apply the espresso rub mixture to all surfaces of the steak, pressing gently to form a crust.
5. Let the steak rest at room temperature for 30 minutes to allow the flavors to penetrate.
6. Preheat a grill to high heat, aiming for 450°F, and oil the grates to prevent sticking.
7. Place the steak on the grill and cook for 4 minutes without moving it to develop a sear.
8. Flip the steak using tongs and cook for another 4 minutes for medium-rare, or until an instant-read thermometer registers 135°F.
9. Transfer the steak to a cutting board and let it rest for 10 minutes to redistribute juices.
10. Slice the steak against the grain into thin strips to maximize tenderness.
Delicately, the crust gives way to a juicy, tender interior, with the espresso lending a deep, smoky bitterness that balances the beef’s richness. Serve it sliced over a bed of arugula with a drizzle of balsamic glaze, or alongside roasted root vegetables for a hearty, autumnal meal that feels both elegant and utterly grounding.
Red Wine Marinated Santa Maria BBQ Steak
Dusk settles softly outside my window, the deep crimson of the fading light reminding me of the rich marinade that will soon transform an ordinary cut of beef into something truly special—a slow, thoughtful process that rewards patience with profound flavor.
Ingredients
For the marinade:
– 1 cup dry red wine
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1 tbsp brown sugar
– 1 tsp black pepper
– 1 tsp salt
For the steak:
– 2 lbs tri-tip steak
– 1 tbsp vegetable oil
Instructions
1. Combine 1 cup dry red wine, 1/4 cup olive oil, 3 minced garlic cloves, 1 tbsp brown sugar, 1 tsp black pepper, and 1 tsp salt in a large bowl, whisking until the sugar dissolves completely.
2. Place 2 lbs tri-tip steak in a resealable plastic bag and pour the marinade over it, ensuring the meat is fully coated before sealing the bag tightly.
3. Refrigerate the marinating steak for at least 8 hours or overnight, turning the bag once halfway through to distribute flavors evenly—this extended time allows the wine to tenderize and deeply penetrate the meat.
4. Remove the steak from the refrigerator 1 hour before cooking and let it rest at room temperature to ensure even cooking throughout.
5. Preheat your grill to 450°F, creating two zones: one for direct high heat and one for indirect lower heat.
6. Pat the steak dry with paper towels to remove excess marinade, then rub 1 tbsp vegetable oil over all surfaces to promote browning and prevent sticking.
7. Place the steak on the hot grill over direct heat and sear for 3 minutes per side until a dark brown crust forms, using tongs to flip only once—avoid pressing down, which squeezes out precious juices.
8. Move the steak to the indirect heat side of the grill, close the lid, and continue cooking for 15-20 minutes until the internal temperature reaches 135°F for medium-rare, checking with an instant-read thermometer inserted into the thickest part.
9. Transfer the steak to a cutting board and let it rest for 10 minutes undisturbed, allowing the juices to redistribute throughout the meat for maximum tenderness.
10. Slice the steak against the grain into 1/4-inch thick pieces, serving immediately while still warm.
Fork-tender and richly aromatic, this steak boasts a beautifully caramelized crust that gives way to juicy, wine-infused interior—perfect sliced over creamy polenta or tucked into warm tortillas with fresh pico de gallo for a casual yet elegant meal.
Conclusion
Perfect for any grill master, this collection offers delicious BBQ steak recipes to elevate your cooking. We hope you find new favorites to try—fire up that grill and enjoy! Don’t forget to share your thoughts in the comments and pin this article on Pinterest to save for your next BBQ adventure.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
