Grilled Steaks, Ribs, & Chops

Annabelle Breakey; Styling: Randy Mon

Grilled Tri-tip with Cuban Mojo Sauce

Tri-tip is one of our favorite cuts for grilling, and this recipe reminds us why: a gorgeous browned crust and juicy meat. A tangy sauce makes it extra-special.

Recipe: Grilled Tri-tip with Cuban Mojo Sauce

Thayer Allyson Gowdy

Gaucho Steak with Four-Herb Chimichurri

The flavor in this dish just doesn't stop. The herbed marinade tenderizes and flavors the meat and makes a great bridge to the chimichurri, a beautifully green herb sauce.

Recipe: Gaucho Steak with Four-Herb Chimichurri

Annabelle Breakey; Styling: Randy Mon

Crazed Mom’s Easy Steak and Garam Masala Naan-wiches

Necessity is the mother of great inventions ― definitely true when it comes to this tasty recipe, created by a mom in a hurry who wasn't willing to sacrifice taste.

Recipe: Crazed Mom’s Easy Steak and Garam Masala Naan-wiches

Lisa Romerein

Herb-rubbed Baby Back Ribs

These are the ribs for summer. Just be sure to make plenty of the cherry-Zinfandel barbecue sauce to top the super-succulent ribs.

Recipe: Herb-rubbed Baby Back Ribs

Iain Bagwell; Styling: Randy Mon

Grilled Grass-fed Rib-eyes with Herb Lemon Butter

The clean, natural flavor of grass-fed beef shines in this thick steak topped with a decadent lemon-herb butter.

Recipe: Grilled Grass-fed Rib-eyes with Herb Lemon Butter

Annabelle Breakey

Gin and Spice Flank Steak

A creamy gin sauce tastes delectable with this hot charred flank steak ― another of our favorite cuts for grilling.

Recipe: Gin and Spice Flank Steak

Annabelle Breakey

Sage-rubbed Pork Tenderloins with Sage Butter

Sage and pork, one of the quintessential food matches, come together in this lean and easy weeknight supper.

Recipe: Sage-rubbed Pork Tenderloins with Sage Butter

Annabelle Breakey; Styling: Karen Shinto

Lamb Chops with Roasted Salsa

Perfectly cooked lamb chops are a special occasion dinner when topped with fresh pepper and tomato-laden salsa.

Recipe: Lamb Chops with Roasted Salsa

Leigh Beisch

Grilled Pork Chops with Brown-Sugar Brine and Onion-Peach Marmalade

Brining pork keeps it moist and succulent. A little brown sugar adds sweetness, and a peach-onion marmalade adds extra sweetness, tang, and peppery kick.

Recipe: Grilled Pork Chops with Brown-Sugar Brine and Onion-Peach Marmalade

Dan Goldberg

Grilled Lamb Brochettes with Lemon and Dill

A final spritz of lemon juice on these lamb skewers make them a perfect match for a high-acid, citrusy wine. Serve with rice to sop up the juices.

Recipe: Grilled Lamb Brochettes with Lemon and Dill

Ngoc Minh Ngo

Spicy Pork Skewers

Moroccan meat skewers, or kefta, are made with beef and formed into sausage shapes. Our variation uses ground pork and a hefty dose of spices rolled into little meatballs.

Recipe: Spicy Pork Skewers

Annabelle Breakey

Grilled Skirt Steak (Arracheras)

Mexican arracheras, like Tex-Mex fajitas, are marinated skirt steaks cooked quickly over high heat to produce a nicely browned crust and pink interior. Serve with all your favorite fajita fixins.

Recipe: Grilled Skirt Steak (Arracheras)

Jim Henkens

Spicy Pork Ribs

Marinating ribs in already prepared harissa pasta, a Tunisian spice, saves time and guarantees spicy, lick-your-fingers-good ribs.

Recipe: Spicy Pork Ribs

Achiote-and-Orange Pulled Pork

Real, slow-cooked barbecue takes time, but this dish is truly worth it. Pile the succulent meat on bolillos or other small rolls, then top with queso fresco, avocado slices, and a squeeze of lime.

Recipe: Achiote-and-Orange Pulled Pork

Iain Bagwell

Vietnamese-style Steak Salad

Lemongrass nicely complements the clean flavor of grass-fed steak in this herb and veggie-filled noodle salad.

Recipe: Vietnamese-style Steak Salad

James Carrier

Northwest Grilled Flank Steak

A simple, flavor-packed marinade of ginger, garlic, soy sauce, and sesame makes this flank steak a fast weeknight dinner; try it with a simple green salad and a side of grilled vegetables.

Recipe: Northwest Grilled Flank Steak

Lara Hata

Toyoshimas' Teriyaki Tri-Tip

Based on an old Hawaiian family recipe, this teriyaki marinade does its magic overnight; you can also use it for chicken and pork.

Recipe: Toyoshimas' Teriyaki Tri-Tip

Annabelle Breakey

Hot Flank Steak Salad with Chinese Black Bean Dressing

This lively, warm salad would be perfect on any weeknight with some nice crusty bread.

Recipe: Hot Flank Steak Salad with Chinese Black Bean Dressing

Dan Goldberg

Grilled Rib-eye Steaks with Miso Butter

Japanese miso paste makes a great compound butter and imparts the savory quality of umami (a word that roughly translates as "delicious essence"). On a rib-eye steak, it's out-of-this world delicious.

Recipe: Grilled Rib-eye Steaks with Miso Butter

Photo by Iain Bagwell

Grilled Flank Steak, Onion, and Peppers

Steve Freidkin, the chef at Texaz Grill in Phoenix, shared this technique with us for instantly “marinating” meat. By making small slashes in a diamond pattern over both sides of the steak, the flavors of the lemon and spices sink right in.

Recipe: Grilled Flank Steak, Onion, and Peppers

Photo by Iain Bagwell

Grilled Lamb Chops with Turkish Grape Sauce

Chef Burak Epir of Pilita Grill restaurant in San Carlos, CA, serves this Turkish-style sauce over lamb meatballs skewered with chunks of eggplant. We’ve grilled lamb chops instead, for a faster but equally delicious version.

Recipe: Grilled Lamb Chops with Turkish Grape Sauce

Photo by Alex Farnum; written by Elaine Johnson

Achiote Short Ribs with Ancho Barbecue Sauce and Avocado Relish

James Beard award–nominated chef Mark Fischer is forging his own Southwest style at Restaurant Six89 in Carbondale, Colorado, with dishes like these ribs: They’re oven-braised with citrus and achiote, then finished on the grill with smoky chile sauce. At the restaurant, he uses boned beef short ribs, but we kept it simple by leaving the bones in. The recipe is also outstanding made with pork spareribs.

Recipe: Achiote Short Ribs with Ancho Barbecue Sauce and Avocado Relish

Photo by Alex Farnum; written by Elaine Johnson

Grilled Spareribs with Fennel Seeds and Herbs

Meat expert Bruce Aidells drew on the Northern Italian heritage of Sonoma’s founding wine families for this recipe, creating crisp-edged ribs that don’t require additional sauce.

Recipe: Grilled Spareribs with Fennel Seeds and Herbs

Great grilled steaks, ribs, and chops

Grilled Tri-tip with Cuban Mojo Sauce

Gaucho Steak with Four-Herb Chimichurri

Crazed Mom’s Easy Steak and Garam Masala Naan-wiches

Herb-rubbed Baby Back Ribs

Grilled Grass-fed Rib-eyes with Herb Lemon Butter

Gin and Spice Flank Steak

Sage-rubbed Pork Tenderloins with Sage Butter

Lamb Chops with Roasted Salsa

Grilled Pork Chops with Brown-Sugar Brine and Onion-Peach Marmalade

Grilled Lamb Brochettes with Lemon and Dill

Spicy Pork Skewers

Grilled Skirt Steak (Arracheras)

Spicy Pork Ribs

Achiote-and-Orange Pulled Pork

Vietnamese-style Steak Salad

Northwest Grilled Flank Steak

Toyoshimas' Teriyaki Tri-Tip

Hot Flank Steak Salad with Chinese Black Bean Dressing

Grilled Rib-eye Steaks with Miso Butter

Grilled Flank Steak, Onion, and Peppers

Grilled Lamb Chops with Turkish Grape Sauce

Achiote Short Ribs with Ancho Barbecue Sauce and Avocado Relish

Grilled Spareribs with Fennel Seeds and Herbs