44 Grilled Steaks, Ribs & Chops

At Napa Valley's Contimo Provisions food truck, chef-owners Ryan Harris and Kevin Folan bring fine-dining creds and from-scratch components to their craft. For this take on one of their best-loved sandwiches, pile grilled skirt steak (seasoned with garlic, salt, and pepper), homemade pico de gallo, and cilantro sprigs onto sandwich rolls. Their bean spread takes it to the next level—although they use freshly simmered dry beans, this simpler recipe using canned pintos or pinquitos also delivers lots of flavor.

Recipe: Grilled Steak and Beans Sandwiches

Use your favorite fresh herbs--we like parsley, basil, chives, and thyme--and olive tapenade to punch up this grilled steak. Cut into pinwheels for an impressive presentation.

Recipe: Herb-Stuffed Flank Steak

With its generous marbling, rib-eye just may be the tastiest steak of all for the grill. Inspired by the cider-house tradition in the Spanish countryside, Matthew Dillon of Bar Sajor restaurant in Seattle adds a phenomenal but simple sauce from the resting juices and a touch of cider vinegar and honey. He grills the meat over wood at the restaurant; for home grillers, he recommends hardwood charcoal and fruitwood chips.

Recipe: Grilled Rib-Eye Steaks with Blistered Padrón Peppers

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

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

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

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

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

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

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

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

Recipe: Lamb Chops with Roasted Salsa

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

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

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

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)

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

Recipe: Spicy Pork Ribs

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

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

Recipe: Vietnamese-style Steak Salad

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

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

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

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

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

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

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

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

A spicy, herby chimichurri adds fresh flavor to this lean trip-tip.

Recipe: Bison Tri-Tip with Chimichurri

This recipe, from chef David Kreifels of Laurelhurst Market in Portland, strikes the perfect balance between smoky, spicy, salty, and fruity. You’ll need applewood chips, sold with grilling supplies, and a drip pan.

Recipe: Smoked Ribs with Huckleberry BBQ Sauce

Smoke these at home using a water smoker or a Pit Barrel Cooker.

Recipe: Ginger Rosemary Smoked Pork Ribs