Grill Recipes
Whether you’re firing up the gas grill on a weeknight or getting the charcoal going for a weekend cookout, these tested grill recipes are all about using direct heat to sear and cook food, bringing out deep flavor and crisp, caramelized edges. Think juicy steaks, flame-kissed chicken, and crispy-skinned vegetables with the right amount of char.
GRILLING GUIDES & RESOURCES
Master the fundamentals of grilling with step-by-step guides, gear advice, and foolproof techniques.
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NEWEST GRLL RECIPES
How to Grill Frozen Steak
We’ve all been there. It’s an unexpectedly sunny day, and your grill is staring at you, demanding you get out there and…
How to Grill a Delmonico Steak
Reverse searing is the only way to grill this big piece of juicy steak.
Grilled Ribeye Cap Steak
If you’ve never had a Ribeye cap steak, you’re in for a real treat. Its juicy, flavorful, and melt in your…
Steak and Lobster Surf and Turf
This steak and lobster dish is succulent and super satisfying.
Grilled Bacon Wrapped Shrimp
These jumbo shrimp make an easy appetizer when wrapped in salty bacon and grilled with a light brush of sweet BBQ glaze.
Grilled Halibut with Easy Lemon Garlic Butter Sauce
These zesty, herby-grilled Halibut filets make a great quick weeknight dinner.
Cedar Plank Grilled Salmon
Your salmon filets will have a mildly fresh wood flavor after you’ve grilled them on cedar planks.
Buffalo Garlic Pig Wings
The odd name defies the deliciousness of these juicy chunks of pork on a stick.
Grilled New York Strip Steak
Nothing fancy, just a New York Strip steak grilled to perfection over hot charcoal
How to Reverse Sear a Steak on the Grill: Ultimate Guide
The best way to cook a nice thick steak is with the reverse sear method. This process involves slowly cooking the steak…
Grilled Porterhouse Steak With Garlic Herb Butter
Juicy porterhouse steak grilled to perfection and finished with garlic and herb compound butter for an extra kick of flavor.
Grilled Rump Cap Steak (Picanha)
Perfect medium-rare picanha steaks grilled over charcoal and served with a vibrant, tangy chimichurri.





