25+ Mouthwatering Summer Grilled Steak Recipes to Fire Up Your BBQ Game

When the sun is out and the grill is fired up, there’s no better centerpiece for a summer meal than a juicy, flavor-packed steak.

Whether you’re hosting a backyard BBQ, planning a family dinner, or just craving something bold and satisfying, grilled steak is the perfect go-to.

From sweet and smoky rubs to tangy citrus marinades and spicy global-inspired flavors, there’s a grilled steak recipe to suit every craving and occasion.

In this collection of 25+ summer grilled steak recipes, we’ve gathered mouthwatering ideas that range from classics with a twist to bold new combinations that’ll surprise your taste buds.

Whether you’re using ribeye, flank, skirt, filet, or T-bone, these recipes will help you master the art of summer grilling.

Most of them are simple enough for a weeknight, yet impressive enough to wow guests at a weekend cookout.

So grab your tongs, prep your grill, and let’s dive into a summer of smoky, sizzling perfection.

25+ Mouthwatering Summer Grilled Steak Recipes to Fire Up Your BBQ Game

With over 25+ irresistible grilled steak recipes to choose from, your summer menu is about to get a major upgrade.

From herb-marinated filets to chili-glazed flanks, and from fruity salsas to cheesy crusts, there’s a recipe here for every palate and every grilling skill level.

These dishes are proof that steak doesn’t have to be complicated to be amazing — all it takes is a hot grill, a great cut of meat, and a flavorful marinade or rub.

Whether you’re feeding a crowd or just treating yourself to a delicious dinner outdoors, these recipes bring the heat, flavor, and fun of summer grilling right to your plate.

Citrus-Chili Marinated Grilled Flank Steak

This vibrant and zesty grilled flank steak is marinated in a citrusy blend of orange and lime juices, garlic, and chili flakes, resulting in a juicy, tender steak that’s bursting with bold, summery flavor.

The marinade not only tenderizes the meat but also adds a subtle sweetness and a kick of heat—perfect for slicing thin and serving with grilled vegetables or tucked into tortillas.

Ingredients:

• 2 lbs flank steak
• Juice of 2 oranges
• Juice of 2 limes
• 4 cloves garlic, minced
• 1 tsp red chili flakes
• 1 tbsp honey
• 1/4 cup olive oil
• Salt and black pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. In a bowl, whisk together orange juice, lime juice, garlic, chili flakes, honey, olive oil, salt, and pepper.
2. Place the flank steak in a resealable plastic bag or shallow dish and pour in the marinade. Seal and refrigerate for at least 4 hours, preferably overnight.
3. Preheat the grill to medium-high heat. Remove steak from marinade and let excess drip off.
4. Grill steak for 5–7 minutes per side for medium-rare, or longer depending on desired doneness.
5. Let the steak rest for 10 minutes before slicing thinly against the grain.
6. Garnish with chopped cilantro and serve with grilled corn or a fresh salad.

This recipe brings out the best in summer with its bright, spicy flavor and tender texture.

It’s ideal for casual outdoor dining and makes incredible leftovers for tacos or steak salads the next day.

Balsamic-Herb Ribeye with Grilled Peaches

Juicy ribeye steaks meet the sweet caramelized flavor of grilled peaches in this elevated summer dish.

The balsamic and herb marinade adds depth and richness to the beef, while the peaches provide a burst of natural sweetness that complements the savory steak beautifully. It’s a sophisticated yet simple recipe that celebrates the season’s best.

Ingredients:

• 2 ribeye steaks (1-inch thick)
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• Salt and pepper to taste
• 2 ripe peaches, halved and pitted

Instructions:

1. In a bowl, mix balsamic vinegar, olive oil, garlic, rosemary, thyme, salt, and pepper.
2. Place the ribeyes in a shallow dish and pour marinade over them. Cover and marinate in the refrigerator for at least 2 hours.
3. Preheat grill to high heat. Remove steaks from marinade and allow them to come to room temperature.
4. Grill steaks 4–6 minutes per side, depending on thickness and desired doneness.
5. While steaks rest, grill the peach halves, cut side down, for 3–4 minutes until lightly charred and softened.
6. Serve steaks topped with grilled peaches and a drizzle of extra balsamic glaze, if desired.

This dish delivers a balanced blend of rich and sweet, with the peaches providing a refreshing twist to the robust ribeye.

It’s perfect for a romantic summer dinner or impressing guests at a weekend cookout.

Coffee-Crusted Sirloin with Smoky Chipotle Butter

This bold and earthy steak recipe uses ground coffee as a dry rub base, enhanced with spices for a complex flavor profile.

Topped with melting chipotle butter, the steak becomes incredibly rich with smoky heat and aromatic depth. It’s a dynamic dish that transforms the traditional grilled steak into something unforgettable.

Ingredients:

• 2 sirloin steaks
• 1 tbsp finely ground coffee
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp brown sugar
• Salt and pepper to taste

For the chipotle butter:

• 1/2 stick unsalted butter, softened
• 1 chipotle pepper in adobo sauce, minced
• 1 tsp adobo sauce
• 1 tsp lime juice

Instructions:

1. In a small bowl, mix coffee, smoked paprika, garlic powder, brown sugar, salt, and pepper.
2. Rub the mixture evenly over both sides of the steaks and let sit at room temperature for 30 minutes.
3. While the steak rests, mix all chipotle butter ingredients until well combined. Transfer to parchment paper and roll into a log; refrigerate until firm.
4. Preheat grill to medium-high. Grill steaks 4–6 minutes per side or until desired doneness.
5. Let rest 5 minutes, then top each steak with a pat of chipotle butter before serving.

This recipe’s intense coffee rub and creamy chipotle butter give the steak a smoky, spicy, and savory punch.

It’s a conversation starter at any barbecue and pairs well with grilled potatoes or charred greens.

Garlic-Parmesan Grilled Skirt Steak

A savory and aromatic recipe that combines the robust flavors of garlic and parmesan cheese to create a crust on the steak that’s rich and flavorful.

This garlic-parmesan grilled skirt steak is perfect for a summer dinner or serving at a BBQ. The garlic and parmesan work together to create a savory crust that enhances the natural tenderness of the skirt steak.

Ingredients:

• 1.5 lbs skirt steak
• 4 cloves garlic, minced
• 1/4 cup grated parmesan cheese
• 1/4 cup olive oil
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together garlic, parmesan cheese, olive oil, lemon juice, parsley, salt, and pepper.
2. Rub the mixture evenly over both sides of the skirt steak and let it marinate for 30 minutes at room temperature.
3. Preheat the grill to medium-high heat.
4. Grill the steak for 3–4 minutes per side for medium-rare, or longer if preferred.
5. Let the steak rest for 5 minutes before slicing thinly against the grain.
6. Serve the steak with a sprinkle of extra parmesan and fresh parsley.

This dish is rich in flavor, with the garlic-parmesan crust complementing the juicy skirt steak.

It’s a great choice for a quick yet flavorful grilling session, and pairs beautifully with a side of grilled vegetables or a fresh arugula salad.

Spicy Pineapple Teriyaki Grilled T-bone Steak

A tropical fusion recipe that combines the sweetness of pineapple with the savory goodness of teriyaki marinade, this T-bone steak is packed with layers of flavor.

The pineapple adds a refreshing, juicy bite, while the teriyaki sauce provides a balance of sweet and salty, making this steak a showstopper at any BBQ.

Ingredients:

• 2 T-bone steaks
• 1/2 cup pineapple juice
• 1/4 cup teriyaki sauce
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1/2 tsp crushed red pepper flakes
• 2 cloves garlic, minced
• 1/4 cup fresh pineapple, chopped (for garnish)
• Green onions, for garnish

Instructions:

1. In a small bowl, mix together pineapple juice, teriyaki sauce, soy sauce, brown sugar, red pepper flakes, and garlic.
2. Place the T-bone steaks in a resealable bag and pour the marinade over them. Seal and refrigerate for at least 2 hours, ideally overnight.
3. Preheat the grill to medium-high heat.
4. Remove the steaks from the marinade and grill for 5–7 minutes per side, depending on thickness and desired doneness.
5. Let the steaks rest for 5 minutes before slicing.
6. Top with fresh chopped pineapple and green onions for a burst of flavor.

The sweet, tangy pineapple and spicy teriyaki glaze perfectly complements the rich, tender T-bone steak.

This dish is ideal for summer gatherings and pairs beautifully with grilled rice or a tangy cucumber salad.

Mustard and Herb-Crusted New York Strip

This mustard and herb-crusted New York strip is a savory, flavorful option for grilling season.

The mustard creates a tangy base that pairs perfectly with a blend of fresh herbs, garlic, and olive oil, giving the steak a nice crust while maintaining its juicy tenderness. It’s an elegant yet easy recipe that works well for both casual and formal occasions.

Ingredients:

• 2 New York strip steaks
• 3 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. In a small bowl, combine Dijon mustard, olive oil, rosemary, thyme, garlic powder, salt, and pepper.
2. Rub the mustard mixture evenly over both sides of the New York strip steaks and let sit for 30 minutes to allow the flavors to meld.
3. Preheat the grill to medium-high heat.
4. Grill the steaks for 4–6 minutes per side for medium-rare or adjust based on your preferred level of doneness.
5. Let the steaks rest for 5 minutes before serving.

The combination of mustard and fresh herbs creates a flavorful crust that enhances the New York strip’s naturally rich texture.

This steak is perfect for a hearty, flavorful meal and pairs well with roasted potatoes, grilled asparagus, or a classic Caesar salad.

Lemon-Garlic Grilled Flat Iron Steak

A light and bright option for summer grilling, this lemon-garlic marinated flat iron steak is perfect for those who love a zesty, fresh flavor.

The combination of lemon, garlic, and fresh herbs creates a tender and flavorful steak that’s great for outdoor dining. The acidity from the lemon helps tenderize the steak, while the garlic and herbs infuse the meat with bold, savory notes.

Ingredients:

• 2 flat iron steaks
• Juice of 2 lemons
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• Lemon wedges for garnish

Instructions:

1. In a bowl, whisk together lemon juice, garlic, olive oil, thyme, rosemary, salt, and pepper.
2. Place the flat iron steaks in a resealable plastic bag or shallow dish and pour the marinade over the steaks. Seal and refrigerate for 2–4 hours.
3. Preheat the grill to medium-high heat.
4. Grill the steaks for about 4–5 minutes per side for medium-rare, or longer depending on your desired doneness.
5. Let the steaks rest for 5 minutes before serving.
6. Garnish with fresh lemon wedges and extra herbs.

This lemon-garlic flat iron steak is full of freshness and zest, making it perfect for pairing with a crisp summer salad or grilled vegetables.

The tangy lemon and fragrant herbs truly elevate the flavor of the steak, creating a balanced and refreshing dish for any gathering.

Smoky Bourbon-Marinated Porterhouse

For a rich, bold flavor profile, this smoky bourbon-marinated porterhouse steak delivers a deep, caramelized sweetness paired with smoky undertones.

The bourbon marinade tenderizes the steak while giving it a unique depth of flavor, complemented by a slight heat from black pepper and spices. It’s a fantastic choice for a summer night BBQ when you’re craving a steak with a little extra character.

Ingredients:

• 2 porterhouse steaks (about 1.5 lbs each)
• 1/4 cup bourbon
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp ground black pepper
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. In a bowl, combine bourbon, soy sauce, brown sugar, olive oil, smoked paprika, black pepper, and garlic. Mix well.
2. Place the porterhouse steaks in a resealable bag or shallow dish and pour the marinade over the steaks. Seal and refrigerate for at least 3 hours, preferably overnight.
3. Preheat the grill to high heat.
4. Remove the steaks from the marinade and grill for 6–8 minutes per side for medium-rare, or longer for your preferred doneness.
5. Let the steaks rest for 5–10 minutes before serving.
6. Garnish with fresh parsley.

The smoky bourbon flavor blends beautifully with the rich, tender porterhouse steak, offering a deep, complex taste that will impress your guests.

Serve it with roasted potatoes or a side of grilled asparagus to complete the meal.

Pesto-Grilled Skirt Steak

This pesto-grilled skirt steak is a vibrant and herbaceous option that celebrates the fresh flavors of summer.

The steak is marinated in a basil pesto sauce, which infuses it with aromatic herbs, garlic, and nuts, making each bite incredibly flavorful. Perfect for a casual gathering, this recipe is a great way to bring the essence of Italian cuisine to the grill.

Ingredients:

• 2 skirt steaks
• 1/2 cup basil pesto (store-bought or homemade)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil leaves, for garnish
• Balsamic glaze (optional, for drizzling)

Instructions:

1. In a bowl, mix the pesto with olive oil, salt, and pepper to create a marinade.
2. Coat the skirt steaks with the pesto mixture and marinate for at least 1 hour, or up to 4 hours, in the refrigerator.
3. Preheat the grill to medium-high heat.
4. Grill the steaks for about 3–4 minutes per side, depending on thickness and desired doneness.
5. Let the steaks rest for 5 minutes before slicing thinly against the grain.
6. Garnish with fresh basil leaves and drizzle with balsamic glaze, if desired.

The combination of pesto and grilled skirt steak creates a vibrant, herb-filled flavor that’s perfect for summer.

This dish is ideal for serving with grilled vegetables, a simple pasta salad, or fresh mozzarella for a well-rounded meal. The pesto adds a touch of Italian flair to the smoky steak, making it a hit at any gathering.

Chipotle-Lime Grilled Skirt Steak

For those who love a smoky, spicy kick, this chipotle-lime grilled skirt steak is the perfect choice.

The smoky heat from chipotle peppers combines with the zesty lime for a bold and flavorful steak that’s packed with character. The skirt steak is a tender cut, making it ideal for marinating and grilling quickly, ensuring that the flavors are absorbed while keeping the meat juicy.

Ingredients:

• 2 skirt steaks (about 1 lb each)
• 2 chipotle peppers in adobo sauce, minced
• Juice of 2 limes
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a bowl, whisk together chipotle peppers, lime juice, olive oil, garlic, cumin, paprika, salt, and pepper.
2. Place the skirt steaks in a resealable plastic bag or shallow dish and pour the marinade over the steaks. Seal and refrigerate for at least 1–2 hours.
3. Preheat the grill to medium-high heat.
4. Remove the steaks from the marinade and grill for 3–4 minutes per side for medium-rare or longer depending on your preferred doneness.
5. Let the steaks rest for 5 minutes before slicing thinly against the grain.
6. Garnish with chopped fresh cilantro.

The smoky chipotle heat, combined with the fresh zing of lime, brings out the bold flavor in the skirt steak.

Serve this dish with a side of grilled corn or a refreshing avocado salad to balance the heat and enhance the flavors.

Herb-Crusted Grilled Porterhouse Steak with Roasted Garlic Butter

This herb-crusted porterhouse steak is a luxurious and flavorful dish, perfect for grilling season.

The blend of fresh herbs like rosemary, thyme, and parsley creates a savory crust on the steak, while the roasted garlic butter adds richness and depth. It’s an impressive dish for a special summer dinner or barbecue.

Ingredients:

• 2 porterhouse steaks (1.5 lbs each)
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• 4 cloves garlic, minced
• Salt and black pepper to taste

For the roasted garlic butter:

• 1/2 cup unsalted butter, softened
• 4 cloves roasted garlic, mashed
• 1 tbsp fresh parsley, chopped
• 1 tsp lemon juice

Instructions:

1. Preheat the grill to high heat.
2. In a small bowl, combine olive oil, rosemary, thyme, parsley, garlic, salt, and pepper to create the herb crust.
3. Rub the herb mixture generously on both sides of the porterhouse steaks.
4. Grill the steaks for about 5–7 minutes per side for medium-rare, or longer for your preferred doneness.
5. While the steaks are grilling, mix together the roasted garlic, softened butter, fresh parsley, and lemon juice to make the garlic butter.
6. Once the steaks are done, let them rest for 5 minutes before serving.
7. Top each steak with a dollop of the roasted garlic butter before serving.

The combination of fresh herbs and rich roasted garlic butter elevates the porterhouse steak to something extraordinary.

Serve it with creamy mashed potatoes or grilled vegetables to complete this indulgent summer meal.

Tangy BBQ Grilled Ribeye with Pineapple Salsa

This BBQ-grilled ribeye steak gets a tropical twist with a tangy pineapple salsa that perfectly complements the smoky, juicy steak.

The barbecue sauce gives the ribeye a caramelized exterior while the pineapple salsa adds a refreshing sweetness and acidity. This is a great dish for outdoor gatherings, offering a unique take on classic BBQ flavors.

Ingredients:

• 2 ribeye steaks (1 inch thick)
• 1/4 cup BBQ sauce (your favorite kind)
• Salt and black pepper to taste

For the pineapple salsa:

• 1 cup fresh pineapple, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 small jalapeño, minced (optional, for heat)
• Juice of 1 lime
• Salt to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Season the ribeye steaks with salt and black pepper, then brush both sides with a layer of BBQ sauce.
3. Grill the steaks for 5–6 minutes per side for medium-rare, or longer if you prefer a more done steak.
4. While the steaks are grilling, prepare the pineapple salsa by mixing together the pineapple, red onion, cilantro, jalapeño (if using), lime juice, and salt in a bowl.
5. Once the steaks are done, let them rest for 5 minutes before serving.
6. Serve the ribeye steaks topped with a generous spoonful of pineapple salsa.

The smoky, savory BBQ ribeye steak paired with the sweet and tangy pineapple salsa creates a delightful balance of flavors.

This recipe is perfect for those who love the sweet-and-salty combination, and it pairs beautifully with coleslaw, corn on the cob, or baked beans.

Dijon-Honey Grilled Sirloin with Roasted Vegetables

This Dijon-honey marinated grilled sirloin is an irresistible blend of tangy, sweet, and savory.

The Dijon mustard gives the steak a sharp bite, while the honey adds a touch of sweetness that caramelizes beautifully on the grill. Paired with roasted vegetables, this dish offers a perfect balance of flavors and textures that will be a hit at any BBQ.

Ingredients:

• 2 sirloin steaks (1.5 inches thick)
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 3 tbsp olive oil
• 1 tbsp fresh thyme, chopped
• Salt and black pepper to taste

For the roasted vegetables:

• 1 cup baby carrots, peeled
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together Dijon mustard, honey, olive oil, thyme, salt, and pepper to create the marinade.
2. Coat the sirloin steaks with the marinade and refrigerate for at least 1 hour.
3. Preheat the grill to medium-high heat.
4. Toss the baby carrots, zucchini, and red bell pepper with olive oil, salt, and pepper. Roast them on the grill in a grill basket or foil packet for about 10–12 minutes, turning occasionally, until tender and slightly charred.
5. Grill the steaks for 4–6 minutes per side for medium-rare, or longer depending on your desired doneness.
6. Let the steaks rest for 5 minutes before serving, and serve alongside the roasted vegetables.

The combination of Dijon and honey creates a tangy-sweet crust on the sirloin, while the roasted vegetables add a smoky, tender contrast.

This dish is an easy, healthy, and flavorful option for a weeknight dinner or weekend BBQ.

Maple-Balsamic Grilled Flank Steak

This maple-balsamic grilled flank steak is a perfect balance of sweet and tangy, with the maple syrup adding natural sweetness and the balsamic vinegar offering a savory, acidic depth.

The marinade penetrates the meat, making the steak incredibly juicy and flavorful. This steak pairs wonderfully with a simple green salad or roasted potatoes.

Ingredients:

• 2 lbs flank steak
• 1/4 cup maple syrup
• 1/4 cup balsamic vinegar
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a bowl, combine maple syrup, balsamic vinegar, soy sauce, garlic, Dijon mustard, olive oil, salt, and pepper.
2. Place the flank steak in a resealable bag and pour the marinade over the meat. Seal and refrigerate for at least 2 hours, or up to 8 hours.
3. Preheat the grill to medium-high heat.
4. Remove the steak from the marinade and grill for 5–7 minutes per side for medium-rare, or adjust for desired doneness.
5. Let the steak rest for 5–10 minutes before slicing thinly against the grain.
6. Serve with your choice of vegetables or a fresh salad.

The maple syrup and balsamic vinegar create a deliciously complex marinade that enhances the natural flavors of the flank steak.

The result is a savory, sweet, and slightly tangy steak that’s perfect for a summer evening.

Spicy Sriracha-Miso Grilled Skirt Steak

If you’re a fan of spicy and savory flavors, this Sriracha-miso grilled skirt steak is sure to be a hit.

The spicy kick from Sriracha combined with the umami richness of miso creates a bold marinade that infuses the steak with deep, complex flavors. The result is a steak that’s both savory and spicy, perfect for serving with rice or grilled vegetables.

Ingredients:

• 2 skirt steaks
• 2 tbsp Sriracha sauce
• 2 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 2 cloves garlic, minced
• 1/4 tsp ground ginger
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together Sriracha sauce, miso paste, soy sauce, rice vinegar, honey, garlic, ginger, salt, and pepper.
2. Coat the skirt steaks with the marinade and let them marinate in the refrigerator for at least 1 hour.
3. Preheat the grill to medium-high heat.
4. Remove the steaks from the marinade and grill for 3–4 minutes per side for medium-rare, or longer for your preferred doneness.
5. Let the steaks rest for 5 minutes before slicing thinly against the grain.
6. Serve with jasmine rice and sautéed vegetables or grilled corn for a complete meal.

The combination of spicy Sriracha, savory miso, and a touch of sweetness from honey creates a deliciously bold flavor profile for the skirt steak.

This dish is perfect for those who love heat and umami, and it pairs perfectly with refreshing sides like cucumber salad or grilled peppers.

Coffee-Rubbed Grilled Ribeye with Cilantro-Lime Butter

The deep, rich flavors of coffee paired with the tender, juicy ribeye steak make this coffee-rubbed grilled ribeye a standout dish.

The coffee rub adds a smoky, earthy flavor to the steak, while the cilantro-lime butter adds a refreshing and zesty finish. This dish is perfect for those who enjoy a savory and slightly spicy steak.

Ingredients:

• 2 ribeye steaks (1 inch thick)
• 2 tbsp ground coffee
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• Salt and pepper to taste

For the cilantro-lime butter:

• 1/4 cup unsalted butter, softened
• 2 tbsp fresh cilantro, chopped
• Zest of 1 lime
• 1 tbsp lime juice
• Salt to taste

Instructions:

1. In a small bowl, combine ground coffee, brown sugar, paprika, cumin, garlic powder, salt, and pepper to make the coffee rub.
2. Rub the mixture evenly over both sides of the ribeye steaks and let them rest for 30 minutes.
3. Preheat the grill to medium-high heat.
4. Grill the steaks for 5–7 minutes per side for medium-rare, or longer depending on your preferred doneness.
5. While the steaks are grilling, mix together the softened butter, cilantro, lime zest, lime juice, and salt to make the cilantro-lime butter.
6. Let the steaks rest for 5 minutes before serving, and top with a generous dollop of cilantro-lime butter.

The coffee rub creates a smoky, flavorful crust that’s complemented by the creamy, zesty cilantro-lime butter.

This dish pairs beautifully with roasted sweet potatoes, grilled vegetables, or a fresh avocado salad.

Sweet Chili and Lime Grilled Skirt Steak

This sweet chili and lime grilled skirt steak brings a beautiful balance of sweet, spicy, and tangy flavors.

The sweet chili sauce gives the steak a nice caramelization while the lime juice cuts through the richness, adding freshness. This recipe is perfect for a quick and flavorful summer dinner.

Ingredients:

• 2 skirt steaks (about 1 lb)
• 1/4 cup sweet chili sauce
• Juice of 2 limes
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp ground coriander
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a small bowl, whisk together sweet chili sauce, lime juice, soy sauce, olive oil, garlic, coriander, salt, and pepper to make the marinade.
2. Place the skirt steaks in a resealable plastic bag and pour the marinade over them. Seal and refrigerate for at least 1 hour.
3. Preheat the grill to medium-high heat.
4. Remove the steaks from the marinade and grill for 3–4 minutes per side for medium-rare, or longer for your preferred doneness.
5. Let the steaks rest for 5 minutes before slicing thinly against the grain.
6. Garnish with fresh cilantro and serve.

The sweet chili sauce provides the perfect amount of heat and sweetness, while the lime juice adds a tangy punch.

This dish is great for serving with a side of jasmine rice, grilled corn, or a fresh cucumber salad to balance the flavors.

Balsamic-Glazed Grilled Filet Mignon

Balsamic vinegar is a classic ingredient that pairs beautifully with the richness of filet mignon. This balsamic-glazed grilled filet mignon recipe is simple yet elegant, making it a perfect option for a special occasion or a summer evening meal.

The balsamic glaze caramelizes on the steak, adding a savory-sweet flavor that’s simply irresistible.

Ingredients:

• 2 filet mignon steaks (6 oz each)
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste

Instructions:

1. In a small saucepan, combine balsamic vinegar, honey, olive oil, Dijon mustard, and rosemary. Bring to a simmer over medium heat and cook for 5–7 minutes, or until the sauce thickens into a glaze. Remove from heat and set aside.
2. Preheat the grill to medium-high heat.
3. Season the filet mignon steaks with salt and pepper.
4. Grill the steaks for 4–5 minutes per side for medium-rare, or longer depending on your desired doneness.
5. While the steaks are grilling, brush them with the balsamic glaze.
6. Let the steaks rest for 5 minutes before serving, and drizzle with any remaining balsamic glaze.

The sweet and tangy balsamic glaze creates a beautiful, caramelized coating on the filet mignon, highlighting its tender texture.

This dish is perfect for serving with mashed potatoes, grilled asparagus, or a mixed greens salad to complete the meal.

Lemon-Basil Grilled New York Strip Steak

A refreshing and aromatic take on the classic New York strip steak, this recipe combines the bright flavors of lemon and basil for a light, summery twist.

The zesty lemon marinade complements the natural flavors of the steak, while the fresh basil adds a fragrant, herbal finish. It’s the perfect dish for those who want a refreshing yet savory steak.

Ingredients:

• 2 New York strip steaks (1 inch thick)
• Juice of 2 lemons
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 2 tbsp fresh basil, chopped
• 1 tbsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together lemon juice, olive oil, garlic, basil, Dijon mustard, salt, and pepper to create the marinade.
2. Place the steaks in a resealable plastic bag or shallow dish and pour the marinade over them. Seal and refrigerate for 1–2 hours.
3. Preheat the grill to medium-high heat.
4. Remove the steaks from the marinade and grill for 5–6 minutes per side for medium-rare, or adjust based on your preferred doneness.
5. Let the steaks rest for 5 minutes before serving.

The combination of lemon and basil creates a bright, fresh flavor that’s perfect for a summer evening.

Serve this steak with grilled vegetables, a light salad, or roasted potatoes for a well-rounded meal.

Sweet and Spicy Peach-Glazed Flank Steak

This peach-glazed flank steak is a perfect blend of sweet, tangy, and spicy flavors.

The peach glaze adds a rich sweetness while the hint of chili pepper brings a gentle heat. This vibrant dish is ideal for a summer BBQ, and the combination of the juicy glaze and tender flank steak will make your guests come back for seconds.

Ingredients:

• 2 flank steaks (about 1 lb each)
• 1 cup peach preserves
• 2 tbsp apple cider vinegar
• 1 tbsp chili paste or sriracha
• 1 tbsp soy sauce
• 1 tsp ground cinnamon
• Salt and pepper to taste

Instructions:

1. In a small saucepan, combine peach preserves, apple cider vinegar, chili paste, soy sauce, cinnamon, salt, and pepper. Simmer over medium heat for about 5 minutes, until the glaze thickens slightly. Set aside to cool.
2. Preheat the grill to medium-high heat.
3. Season the flank steaks with salt and pepper.
4. Grill the steaks for about 4–5 minutes per side for medium-rare, or adjust based on your desired doneness.
5. During the last minute of grilling, brush the peach glaze onto the steaks and cook until caramelized.
6. Let the steaks rest for 5 minutes before slicing against the grain.
7. Serve with additional peach glaze drizzled on top.

The sweet peach glaze, balanced by the tangy vinegar and spicy kick, makes this flank steak a standout dish for your summer gatherings.

It pairs wonderfully with a side of grilled corn, cucumber salad, or a crisp coleslaw.

Garlic-Parmesan Crusted Grilled T-bone Steak

This garlic-Parmesan crusted T-bone steak is a savory and indulgent option for those who love a rich, cheesy crust with their steak.

The garlic and Parmesan create a deliciously crispy coating that enhances the natural flavors of the T-bone. It’s an elegant dish that’s surprisingly simple to make and is perfect for a special summer dinner.

Ingredients:

• 2 T-bone steaks (1.5 inches thick)
• 1/2 cup grated Parmesan cheese
• 2 tbsp breadcrumbs
• 2 cloves garlic, minced
• 2 tbsp butter, melted
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, combine the Parmesan cheese, breadcrumbs, minced garlic, melted butter, fresh parsley, salt, and pepper.
3. Season the T-bone steaks with salt and pepper on both sides.
4. Grill the steaks for about 6–7 minutes per side for medium-rare, or longer depending on your preferred doneness.
5. During the last 2 minutes of grilling, press the Parmesan mixture onto the top of the steaks to form a crust.
6. Let the steaks rest for 5 minutes before serving, and garnish with additional parsley.

The garlic-Parmesan crust adds a savory, crunchy texture to the tender T-bone steak, making each bite flavorful and satisfying.

This steak pairs beautifully with mashed potatoes, grilled asparagus, or a fresh Caesar salad to complete the meal.

Cumin-Cilantro Grilled Skirt Steak with Avocado Salsa

This cumin-cilantro grilled skirt steak is full of vibrant flavors, with the earthy cumin complementing the bright freshness of cilantro.

Paired with a refreshing avocado salsa, it makes for a deliciously satisfying and colorful meal. This steak is perfect for a backyard BBQ or a casual summer dinner.

Ingredients:

• 2 skirt steaks (about 1 lb)
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 2 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper to taste

For the avocado salsa:

• 2 avocados, diced
• 1/2 red onion, finely chopped
• 1 small jalapeño, minced (optional)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

Instructions:

1. In a small bowl, mix cumin, chili powder, olive oil, lime juice, salt, and pepper.
2. Rub the mixture all over the skirt steaks and let them marinate for at least 30 minutes.
3. Preheat the grill to medium-high heat.
4. Grill the skirt steaks for 3–4 minutes per side for medium-rare, or adjust for your preferred doneness.
5. While the steaks are grilling, combine the diced avocados, red onion, jalapeño, cilantro, lime juice, and salt in a bowl to make the salsa.
6. Let the steaks rest for 5 minutes before slicing against the grain.
7. Serve the sliced steak topped with the avocado salsa.

The cumin and chili powder create a flavorful crust on the skirt steak, while the creamy avocado salsa adds a refreshing contrast.

Serve with a side of rice or grilled corn for a complete meal.

Bourbon-Mustard Grilled Ribeye

This bourbon-mustard grilled ribeye brings together the rich flavors of bourbon and the tangy zing of mustard, making it a deliciously complex dish.

The marinade enhances the natural flavors of the ribeye, adding depth and richness with every bite. Perfect for a summer night on the grill!

Ingredients:

• 2 ribeye steaks (1 inch thick)
• 1/4 cup bourbon
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together bourbon, Dijon mustard, honey, olive oil, garlic, salt, and pepper to make the marinade.
2. Coat the ribeye steaks with the marinade and refrigerate for at least 1–2 hours.
3. Preheat the grill to medium-high heat.
4. Remove the steaks from the marinade and grill for 5–7 minutes per side for medium-rare, or longer for your preferred doneness.
5. Let the steaks rest for 5 minutes before serving.

The bourbon and mustard combine to create a slightly sweet, tangy, and savory crust on the ribeye steak, enhancing its rich, juicy flavor.

This dish is ideal for pairing with mashed potatoes, roasted vegetables, or a side salad.

Spicy Mango-Habanero Grilled Flat Iron Steak

For those who enjoy a bit of heat, this spicy mango-habanero grilled flat iron steak offers a tantalizing blend of sweet and spicy flavors.

The mango brings a juicy sweetness, while the habanero adds a fiery kick that pairs perfectly with the tender flat iron steak. This bold recipe will definitely spice up your summer BBQ.

Ingredients:

• 2 flat iron steaks (about 1 lb each)
• 1 mango, peeled and diced
• 1 habanero pepper, seeds removed and minced (use with caution)
• 1 tbsp lime juice
• 2 tbsp honey
• 1 tbsp soy sauce
• Salt and pepper to taste

Instructions:

1. In a blender or food processor, combine mango, habanero pepper, lime juice, honey, soy sauce, salt, and pepper. Blend until smooth.
2. Coat the flat iron steaks with the mango-habanero mixture and refrigerate for at least 1 hour to marinate.
3. Preheat the grill to medium-high heat.
4. Remove the steaks from the marinade and grill for 4–5 minutes per side for medium-rare, or longer depending on your desired doneness.
5. Let the steaks rest for 5 minutes before serving.

The sweet and spicy mango-habanero marinade gives the flat iron steak a vibrant, fiery flavor with a touch of sweetness.

This dish is perfect with a side of grilled vegetables, rice, or a cooling cucumber salad to balance out the heat.