Steak

Chef Tom fires up the Napoleon Phantom 500 for a cheesy, creamy Carne Asada Taco Soup featuring charcoal grilled flank steak.

Chef Eric from Kamado Joe shows us how to get a ceramic grill to a high searing temperature quickly. Then he makes an amazing Flank Steak recipe with Chimichurri Butter. 

Chef Tom fires up the Le Griddle for Grilled Curry Flank Steak Tacos served up in fresh, scratch made naan bread!

Chef Eric Gephart cooks up New York Strip Steak with a unique reverse sear recipe on the Kamado Joe Kettle Joe. The strip loin is subjected to the best of low and slow bark building and direct fast searing. The mayonnaise-based sauce sear creates a crust and flavor profile second to none. 

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Tallow Basted Seared Ribeye!

Chef Tom cooks a Reverse Seared Cowboy Ribeye on the Kamado Joe Pellet Joe, and rounds out the meal with roasted red potatoes and grilled broccolini.

Treat your Valentine to a Hanger Steak Dinner for Two made entirely on the Yoder Smokers YS640s Pellet Grill, and show them how much you care!

Buckle up, because Chef Tom is taking us to Flavor Town with one of Guy Fieri's own recipes. Give credit where credit is due. These Trash Can Nachos are out of bounds!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to smoke then sear a beautiful Wagyu Prime Rib roast!

Chef Tom fires up the Kamado Joe Classic II ceramic charcoal grill for these Tex-Mex Steak & Bacon Breakfast Tacos, and utilizes every inch of the Divide & Conquer System. From the direct grilled flank steak to the half moon griddled eggs and cheesy tortillas, these tacos are packed to the brim with tasty goodness!

Chef Tom takes us back to basics as he fires up the Yoder Smokers YS640s Pellet Grill and walks us through the process of preparing the perfect Grilled Strip Steak and how to make it even better with a delicious compound butter!

Chef Britt cooks up Grilled Steak Flatbreads! She's spicing them up with Zhoug, a spicy cilantro condiment with Yemeni origins. Chef Britt shares her techniques for making these flatbreads from start to finish, and her go-to technique for any steak!

Chef Tom fires up the flattop Le Griddle and cooks off thin sliced marinated skirt steak, onions & peppers and Caramelo tortillas for these Steak Fajitas!

Chef Tom fires up the Le Griddle to cook off some marinated skirt steaks for a Carne Asada Burrito just in time for Cinco de Mayo!

Chef Tom brings you his recipe for Coffee Crusted Beef Tenderloin, cooked using the reverse sear method on the Yoder Smokers YS640s Pellet Grill and finished with a Garlic Brie Cream Sauce. This recipe is simple enough to make any day of the week, but decadent enough for the most special occasions!

Chef Tom shares his take on the home-style classic, Chicken Fried Steak. Fried in Lodge cast iron over a wood fire in the Yoder Smokers Pellet Grill, it’s comfort food, elevated!

Chef Tom fires up the Kamado Joe Ceramic Grill for some amazing charcoal grilled Carne Asada Cedar Plank Nachos with fresh pico & avocado crema!

Chef Tom fires up the Yoder Smokers Charcoal Flat Top Grill for a simple, but flavor packed BBQ Grilled Skirt Steak dish featuring grilled peaches and green onions! Say hello to your next easy Summer dinner!

Looking for a go-to weeknight meal to add to your rotation? Check out this recipe for Grilled Steak & Veggie Bowls that’ll have you eating delicious grilled food that you can feel good about in no time!

Make your sweetheart a meal to remember this Valentine’s Day (and enjoy the brownie points)! Châteaubriand & Bacon Wrapped Green Beans are a totally do-able, and highly impressive meal that you can pull off entirely on the grill and still have time to spend with your main squeeze!