Prep Time: 5 Min
Cook Time: 45 Mins
Total Time: 50 Mins
Treat someone special to one of the best steaks for grilling. The Cowboy Steak is an extra-thick-cut, bone-in ribeye steak with some of the bone left exposed.
- 2 ( 2 lb.) Cowboy Steaks (each about 2-2 ½ inches thick)
- 2 tsp. kosher salt
- 1 tsp. ground black pepper
- 1 tbsp. vegetable oil, optional
Ranch Butter Ingredients
- ¼ c. unsalted butter, softened
- 1 ½ tsp. ranch seasoning
- 1 ½ tsp. chopped parsley
- For the steaks: Remove the steaks from the refrigerator. Season all sides of each steak with salt and pepper. Let sit at room temperature for 30 minutes.
- For the ranch butter: In a small bowl, combine the softened butter, ranch seasoning, and parsley. Mash with a fork to combine and mix well. Transfer the butter to a piece of plastic wrap and roll into a little log. Refrigerate for at least 30 minutes.
- For the grill: Preheat a grill (charcoal or gas) to medium-high heat (400°-450°F) with the coals or flames under only one half of the grill. Place the steak over direct heat (the side with the flame or coals). Cook for 3-5 minutes, until grill marks form. Flip, and continue to cook over direct heat for another 3-5 minutes. (Cover the grill if flare-ups occur.) Move the steaks to indirect heat (the side with no coals). Cover and cook for an additional 8-16 minutes, or until the internal temperature closest to the bone reaches 132° (for medium rare). Remove the steak from the pan and transfer to a cutting board.
- Top steaks with slices of ranch butter and let rest for 5 minutes. Carve the steak off the bone and thinly slice against the grain. Serve immediately.
Grilled Sockeye Salmon with Maple Ginger Glaze
Prep Time: 15 Min
Cook Time: 7 Min
Total Time: 22 Min
This flaky, grilled salmon is slathered with a flavorful maple, garlic and ginger glaze that caramelizes on the grill and helps prevent the fish from drying out.
- 1 ½ pounds skin-on sockeye salmon, cut into 4 fillets
- ⅓ cup maple syrup
- 2 ½ tbsp. balsamic vinegar
- 1 ½ tbsp. fresh peeled grated ginger
- 2 tsp. fresh minced garlic
- ¼ – ½ tsp crushed red pepper flakes
- Kosher salt & freshly ground pepper
- Avocado oil (or other neutral flavored oil with high smoke point)
- Remove salmon fillets from the refrigerator and allow to come to room temperature. Preheat grill to 450°F.
- While the grill is preheating, whisk together the maple syrup, balsamic vinegar, ginger, garlic and crushed red pepper. Reduce heat to medium-low and continue cooking until sauce is reduced by ⅓ (it will have thickened slightly and will coat the back of a spoon). Remove from heat, season to taste with salt and pepper and divide evenly between two bowls, one for basting the grilled fish and one for serving.
- Thoroughly pat salmon fillets dry with paper towels. Liberally brush both sides of salmon with avocado oil. Rub a paper towel soaked in avocado oil on the grill grates using a pair of tongs. Place salmon fillets SKIN SIDE UP on greased grates. Reduce grill heat to medium low and cook for 2 minutes or until fish releases easily from the grates.
- Flip fish over and immediately brush fillets with half of basting sauce. Close grill for one minute. Repeat baste with remaining sauce and cook for another 30-60 seconds. Check fish for doneness and remove from grill. Serve with reserved sauce.
- Bring fish to room temperature before grilling.
- Remove excess moisture from salmon fillets.
- Make sure the grill grates are clean and grill is hot (around 450°F) before adding the salmon.
- Oil the salmon and the grates to prevent sticking.
- Grill flesh side down first.
- Don’t move the salmon! Resist the urge to move the salmon around. It needs to sear on the hot grates to develop a “crust” so it can be flipped over in one piece.
Grilled Pork Tenderloin
Prep Time: 10 Min
Cook Time: 15 Min
Total Time: 2 Hr and 25 Mins
- 1 pork tenderloin (about 1- 1½ pounds)
- 3 cloves garlic minced (about 1 tbsp)
- ¼ cup apple cider vinegar
- 3 tbsp Dijon mustard
- 2 tbsp pure maple syrup
- 1 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- Vegetable oil for grilling
- In a small bowl or liquid measuring cup, whisk together the garlic, apple cider vinegar, mustard, maple syrup, olive oil, salt, and pepper. Pour the marinade in a large, sturdy zip top bag.
- Cut away the silver skin from the pork tenderloin. Trim away any large pieces of excess fat. Place pork in the bag with marinade and seal it tightly, “squishing” the bag so that the pork is coated on all sides.
- Place the bag in a baking dish or on a plate to catch any drips. Refrigerate to marinate for 2 hours or up to 1 day, turning occasionally. Let stand at room temperature 30 minutes prior to grilling.
- When ready to cook, preheat the grill to medium (about 350°F). Make sure the grates are very clean. Remove the pork from the marinade, shaking off any excess. Discard the marinade and bag. Place the pork on the grill and cover.
- Cook until the pork reaches 135°F on an instant read thermometer, about 12 to 15 minutes, flipping once halfway through.
- Remove the tenderloin to a plate, cover, and let rest for 10 minutes before slicing and serving. Enjoy!
The best grilled squash, charred and seasoned to perfection!
Prep Time: 10 Min
Cook Time: 5 Min
Total Time: 15 Min
- 3 medium yellow summer squash (or a mix of squash and small zucchini)
- 1 ½ tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt
- 2 pinches of red pepper flakes (optional)
- Preheat a grill to medium-high heat (375°-450°F).
- Slice the squash on the bias, about ½ in thick. Place it in a bowl and mix it with the olive oil, oregano, garlic powder, onion powder, kosher salt, and red pepper flakes (if using).
- Place the squash directly on the grill grates and grill for about 2-3 minutes per side (4 to 6 mins total), until charred and tender. Taste and add a few pinches of additional salt if necessary.
Gooey, S’mores Dip
Prep Time: 10 Min
Cook Time: 20 Min
Total Time: 32 Min
- 2 tablespoons butter
- 16 ounces milk chocolate, finely chopped (or 2 cups of milk chocolate chips)
- 1/4 cup heavy cream
- 1 package marshmallows
- 2 sleeves of Graham crackers
- Pre heat the Pellet grill to 425°F.
- When the grill is hot, place a 10-inch skillet on the hot grill. Swirl the butter around the skillet until it melts.
- Add the chocolate and cream then remove the skillet from the heat and let it sit undisturbed for 2 to 3 minutes.
- Return the pan to the heat and stir the chocolate mixture until well combined.
- Top with the marshmallows (we used the whole bag). Close the grill lid and let cook for 8 to 10 minutes until the marshmallows melt. If you want the marshmallows to turn golden brown cook for 12 to 15 minutes.
- Serve with Graham crackers or Oreo cookies to scoop into the hot dip.
- You can also stir the melted marshmallows into the chocolate to make an ooey, gooey dip that tastes like the nugget filling in a candy bar.