Theres no doubt, no one knows grilled steaks better than Weber, the iconic household grill, and their grill masters (their faithful fans) of course. Steak is all around a great choice for any lunch or dinner. In a recent post, Weber’s Lauren Tripoli put together this list of their top 5 fan favorite steak recipes, so we thought we’d share them with you! Warm up your grill, and decide (it won’t be easy) which steak you’ll be grillin’ up tonight.
5. Rib Eye Steaks with Chipotle ButterBeef Tenderloin Steaks with Seared Mushrooms and Red Wine Vinaigrette
Serves: 4 people | Prep Time: 15mins | Grilling Time: 6-8mins
Ingredients
Butter
- ¼ cup / 55 grams (½ stick) unsalted butter, softened
- 1 tablespoon minced canned chipotle chiles in adobo sauce
- 1 teaspoon packed light brown sugar
- ¼ teaspoon kosher salt
Rub
- 2 teaspoons kosher salt
- 1½ teaspoon pure ground ancho chile
- 1 teaspoon unsweetened cocoa powder
- ½ teaspoon freshly ground black pepper
- ½ teaspoon packed light brown sugar
Cooking Instructions
- In a medium bowl mix the butter ingredients.
- Prepare the grill for direct cooking over high heat (450° to 550°F).
- In a small bowl combine the rub ingredients. Lightly brush the steaks on both sides with oil and season evenly with the rub, gently pressing the rub into the meat. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
- Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and spread the butter on top. Let rest for 3 to 5 minutes. Serve warm.
4. Beef Tenderloin Steaksw Seared Mushroomsand Red Wine Vinaigrette
Serves: 4 people | Prep Time: 15mins | Grilling Time: 14-18mins
Ingredients
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 3 slices thick-cut bacon, cut into ¼-inch dice
- ⅓ cup / 40ml finely diced red onion
Vinaigrette
- ¼ cup / 60ml extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 2 garlic cloves, minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 8 ounces / 225 grams cremini mushrooms, stems removed, each cut into quarters
- 2 tablespoons finely chopped fresh chives
Special Equipment
- perforated grill pan
Cooking Instructions
- Brush the steaks on both sides with oil and season generously with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
- Prepare the grill for direct cooking over high heat (450° to 550°F) and medium heat (350° to 450°F) and preheat a perforated grill pan over medium heat.
- In a skillet over medium-low heat on the stove, cook the bacon and onion until the bacon is crisp, 6 to 8 minutes, stirring occasionally. Remove from the heat.
- Combine the vinaigrette ingredients and whisk until smooth. Put the mushrooms in a medium bowl and add ¼ cup of the vinaigrette. Mix well. Reserve the remaining vinaigrette.
- Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes.
- While the steaks cook, spread the mushrooms in a single layer on the grill pan and cook over direct medium heat, with the lid closed, until golden brown and tender, 6 to 8 minutes, turning once or twice. Don’t move the mushrooms until the bottom sides are nicely browned. Transfer the mushrooms to the skillet with the bacon and onions and warm over medium heat for about 1 minute, stirring often. Add the chives and mix well. Serve the steaks warm with the mushroom mixture spooned on top. Whisk the reserved vinaigrette and drizzle some, if desired, over each steak.
3. Filet Mignon Steaks with Port, Cherries, and Thyme
Serves: 4 people | Prep Time: 10mins | Grilling Time: 6-8mins
Ingredients
- 4 filet mignon steaks, each about 8 ounces and 1 to 1¼ inches thick
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon coarsely ground whole peppercorns (grind in a spice mill or use a mortar and pestle)
- 2½ tablespoons minced fresh thyme, divided
- Kosher salt
- 5 tablespoons unsalted butter, divided
- ½ cup / 60 grams finely chopped shallots
- ¾ cup / 120 grams dried tart cherries
- ¾ cup / 180ml tawny port
- 12 ounces / 340 grams sweet fresh cherries, such as Bing, each cut in half or quarters (about 2¼ cups)
- ¾ cup / 180ml low-sodium beef broth
- Freshly ground black pepper
Special Equipment
- spice mill or mortar and pestle
Cooking Instructions
- Prepare the grill for direct cooking over high heat (450° to 550°F). If you’re using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
- Pat the steaks dry, brush them with the oil, and season them evenly with the coarsely ground peppercorns, 1 tablespoon of the thyme, and 1 teaspoon kosher salt, pressing the spices into the meat. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
- Meanwhile, in a large nonstick skillet on the side burner of the grill or on the stove, melt 2 tablespoons of the butter over medium-high heat. Add the shallots and cook until they begin to soften, 2 to 3 minutes. Add the remaining 1½ tablespoons thyme and stir for 10 seconds. Stir in the dried cherries and port (be careful of a flame up) and bring to a boil. Continue to boil until the liquid is reduced by about half, 6 to 8 minutes. Add the fresh cherries and broth and boil until the cherries are tender and about one-half of the liquid is cooked away, 6 to 8 minutes. Remove the skillet from the heat. Season the sauce with ¼ teaspoon salt and ¼ teaspoon pepper. Set aside.
- Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 7 to 9 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove the steaks from the grill and let rest for 3 to 5 minutes. While the steaks rest, finish the sauce.
- Warm the sauce in the skillet over medium heat just until hot. Remove from the heat. Add remaining 3 tablespoons butter and whisk butter is absorbed into the sauce. Serve the steaks warm with the cherry sauce spooned on top.
2. Black Pepper New York Strip Steaks with Horseradish Sauce
Serves: 4 people | Prep Time: 10mins | Grilling Time: 6-8mins
Ingredients
- 25 garlic cloves, peeled
- ⅛ teaspoon crushed red pepper flakes
- ½ cup / 120ml extra-virgin olive oil, as needed
- 4 bone-in rib-eye steaks, each 10 to 12 ounces and about 1 inch thick, trimmed of excess fat
- Sea salt
- Freshly ground black pepper
Cooking Instructions
- In a small saucepan over low heat on the stove, combine the garlic and red pepper flakes with ½ cup oil, making sure you have enough oil to cover the garlic cloves. Cook at a low simmer until the garlic starts to turn golden brown, about 20 minutes. Remove the pan from the heat and allow the garlic to cool in the oil. The garlic will continue to soften and become deep golden brown until the oil cools completely.
- Pour ¼ cup of the garlic oil onto a sheet pan. Dredge the steaks through the oil, coating both sides. Season evenly with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
- Prepare the grill for direct cooking over high heat (450° to 550°F). If you’re using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
- Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes.
- Serve the steaks warm, topped with a generous sprinkling of salt and some garlic. Spoon some of the garlic oil over the steaks, if desired.
1. Bone-In Rib Eye Steaks with Sweet, Pan-Roasted Garlic
Serves: 4 people | Prep Time: 10mins | Grilling Time: 6-8mins
Ingredients
Sauce
- ¾ cup / 180ml sour cream
- 2 tablespoons prepared horseradish
- 2 tablespoons finely chopped fresh Italian parsley
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 New York strip steaks, 10 to 12 ounces each and about 1 inch thick, trimmed of excess fat
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons Dijon mustard
- ¾ teaspoon kosher salt
- ¾ teaspoon coarsely ground black pepper
Cooking Instructions
- In a medium bowl mix the sauce ingredients.
- Prepare the grill for direct cooking over high heat (450° to 550°F).
- Lightly brush the steaks on both sides with the oil, and then smear the mustard on both sides. Season them evenly with the salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
- Brush the cooking grate clean. To make crosshatch marks, lay the steaks on the cooking grate over direct high heat as if they were the small hands of a clock pointing to ten o’clock. Close the lid and grill for 2 minutes. Lift the steaks with tongs and rotate them so they point to two o’clock. Close the lid and let them sear for 2 minutes more. Flip each steak and continue to cook, with the lid closed, for an additional 2 to 4 minutes for medium-rare doneness. Remove from the grill and let rest for 3 to 5 minutes. Serve the steaks warm with the sauce on the side.
This article originally appeared on Weber.com, by Lauren Tripoli.