Here are some of the best steak and BBQ recipes, covering everything from classic grilled steaks to slow-smoked BBQ favorites.

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🥩 Best Steak Recipes

1. Classic Ribeye Steak (Perfect Grill Marks)

Ingredients:

• 1 ribeye steak (1.5-inch thick)
• 1 tbsp coarse salt
• 1 tsp black pepper
• 1 tbsp olive oil
• 2 tbsp butter
• 2 cloves garlic (smashed)
• 2 sprigs fresh rosemary or thyme

Instructions:

1. Let the steak come to room temperature (30-45 minutes).
2. Pat dry with paper towels and season generously with salt and pepper.
3. Preheat grill to high heat (450-500°F) or a cast-iron skillet over high heat with oil.
4. Sear steak for 2-3 minutes per side until grill marks form.
5. Reduce heat to medium and continue grilling (or move to indirect heat) until internal temp reaches:
   • Rare: 120°F
   • Medium Rare: 130°F
   • Medium: 140°F
   • Medium Well: 150°F
   • Well Done: 160°F
6. In the last 2 minutes, add butter, garlic, and rosemary, and baste the steak.
7. Let it rest for 5-10 minutes before slicing.

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2. Reverse-Sear Tomahawk Steak

Ingredients:

• 1 tomahawk steak (2-inch thick)
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 2 tbsp butter

Instructions:

1. Preheat your oven or smoker to 225°F.
2. Season the steak with salt, pepper, and garlic powder.
3. Cook slowly in the oven or smoker until internal temp reaches 115°F (about 45-60 minutes).
4. Heat a cast-iron skillet or grill to high and sear for 1-2 minutes per side.
5. Rest for 10 minutes before serving.

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3. Garlic Butter Filet Mignon

Ingredients:

• 2 filet mignon steaks
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 3 tbsp butter
• 2 cloves garlic (minced)
• 1 sprig rosemary

Instructions:

1. Heat a skillet over medium-high heat.
2. Season steaks with salt and pepper.
3. Sear for 2-3 minutes per side.
4. Add butter, garlic, and rosemary, basting for 1-2 minutes.
5. Cook to desired doneness, rest, and serve.

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🔥 Best BBQ Recipes

1. Texas-Style Smoked Brisket

Ingredients:

• 1 whole brisket (10-12 lbs)
• 1/4 cup salt
• 1/4 cup black pepper
• 2 tbsp garlic powder
• Wood chunks (oak or hickory)

Instructions:

1. Trim excess fat, leaving about 1/4 inch.
2. Rub with salt, pepper, and garlic powder.
3. Preheat smoker to 225°F.
4. Smoke fat-side up for 6-8 hours until internal temp is 165°F.
5. Wrap in butcher paper or foil and continue smoking until 200-205°F.
6. Let rest for at least 1 hour before slicing.

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We’d be happy to serve you up something great here in Lake Wappapello.

Thanks to our friends Oakville Spa for coming and visiting us.

Stay tuned for more posts!