Can you smell it? Are you just imagining it? Is grilling season really right around the corner? In our world, it’s always grilling season. But if you’re not the kind of person who takes pleasure in grilling at the center of a polar vortex, we hear you. That doesn’t mean you can’t get inspired!
We’ve got the perfect cuts, tips, recipes, and more so you can marinade on everyone’s favorite time of year: grilling season.
We’ll grill just about any Wagyu, but these are our picks for prime grilling:
Whether you’ve been grilling since you could walk or finally moved to a climate where you’re ready to embrace the culture of grilling, here are some pro tips to get you started:
Whether you go charcoal or gas, choose a brand with name recognition—and avoid the seasonal discounts aisle. Discount grills are cheap for a reason; they’re flimsy and won’t last you the season.
Let your steak reach room temperature by removing it from the fridge about 30 minutes prior to grilling. In fact, never grill straight from the fridge. Why? Your steak will cook more evenly and brown better because its temperature will be closer to the ideal temp you want to serve it at.
Don’t go crazy with seasoning on high-quality Wagyu; it just needs some salt and pepper on both sides of the steak. Also, consider salting overnight if your cut is on the thicker side.
Onions work magic on the grill. Once you’ve heated the grill to high heat, rub the grates down with an onion dipped in oil—you’ll thank us later when your steak doesn’t stick, of course—and then grill the onion alongside your steak, because why not?
When you’re grilling, put the “sear and slide” method into practice for thicker cuts. Essentially, sear your steak over direct heat and then move the steak on to indirect heat to achieve an even cook. Pro tip: This is a great strategy for ribeye.
Repeat after us: I will let my steak rest after grilling. Once they leave the grill, steaks usually increase in temp about 5 degrees Fahrenheit, and that resting allows the steak to keep all those juices. If you don’t let your steak rest, chances are those delicious juices will end up all over the cutting board.
Use the right tools for your grill and take care of—and by that, we mean clean—the grates and the goods to maximize the life of your grill.
Yankees vs. Red Sox, Coke vs. Pepsi, well-done vs. medium-rare. These rivalries are real—and you know where we stand on that last one. But what about the greatest backyard rivalry of all time? No, we’re not talking about cornhole vs. lawn Jenga; we’re talking about charcoal vs. propane.
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If you’re feeling lavish and have some extra cash to spend, consider getting a Big Green Egg, which can run anywhere from—brace yourself—$399 to $2,999. Steak savants swear by this outdoor ceramic kamado-style charcoal grill. It hits high temps because the heat is focused, thanks to the ceramic shell, and it can also hold low temps for smoking.
Not for the faint of heart or weak of muscle, that $2,999 model is more than 400 pounds and can grill a whole suckling pig or three dozen burgers if you’re absolutely famished.
We’re big believers in grilling anything and everything, from your starters to the sweets, but here are a few grilled sides to round out the spread:
The grill knows no seasons, and neither does our Wagyu. So clean out the pool, set up the fire pit, order our Legends of the Grill, and embrace grilling season no matter what time of year it is.