Meat Options Recipe

Preheat grill or heavy skillet to medium-high heat (about 425°F/220°C). Pat all meats dry with paper towel. Season each cut with kosher salt and freshly ground black pepper right before cooking. Reserve olive oil and butter for searing and finishing.

When meats are rested after cooking, spoon melted butter and sprinkle chopped parsley over them. Serve with lemon wedges to squeeze over lamb, pork, and fish as desired.

Marinade

Whisk soy sauce, Worcestershire sauce and brown sugar. Place 16 oz sirloin in a shallow dish, pour marinade over, and let sit at room temperature for 20–30 minutes (or refrigerate up to 4 hours).

Sear: Brush steak with 1 tbs olive oil. Sear on hot grill or skillet 4–5 minutes per side for medium-rare (internal 130–135°F/54–57°C) for 1–1¼" thickness. Rest 5–7 minutes before slicing against the grain.

Combine chili paste, smoked paprika, red pepper flakes and 1 tbs olive oil. Rub over 16 oz sirloin and let rest 15–20 minutes. Sear 4–5 minutes per side on medium-high for medium-rare; adjust time for thickness. Rest 5 minutes before serving.

Smear minced garlic and chopped rosemary over steaks with 1 tbs olive oil and a pinch of salt. Sear 4–5 minutes per side on hot skillet or grill for medium-rare. Baste with 1 tbs butter in final minute. Rest 5 minutes.

Rub bottom sirloin with garlic powder, red wine vinegar, salt and pepper. For an even cook, sear all sides in a hot skillet 2–3 minutes per side then transfer to a 400°F (200°C) oven for 10–15 minutes depending on thickness and desired doneness. Rest 10 minutes before slicing thinly against the grain.

Bring filets to room temperature. Season with salt and pepper. Sear 2–3 minutes per side in hot skillet with 1 tbs olive oil until a deep brown crust forms. Add 1 tbs butter, thyme and shallot, spooning melted butter over steaks for 1 minute. Finish in 400°F oven 4–6 minutes for medium-rare depending on thickness. Rest 5 minutes.

Wrap each filet with two half-slices of bacon, securing with toothpicks. Salt and pepper lightly. Sear seam-side down to render bacon 2–3 minutes, then sear other sides 1–2 minutes each. Transfer to 400°F oven and roast 6–8 minutes for medium-rare (internal 130–135°F). Rest 5–7 minutes, remove toothpicks before serving.

Let rib eye sit at room temperature 20–30 minutes. Salt generously. Sear 4–5 minutes per side on very hot grill or cast-iron for a good crust. For a thick cut, finish in 400°F oven 4–6 minutes for medium-rare. Rest 7 minutes and slice.

Season ribs with salt and pepper. Brown in skillet 3–4 minutes per side. Transfer to a covered roasting pan, add beef stock and brown sugar, cover tightly, and braise in 325°F oven for 2 to 2½ hours until fork-tender. Skim fat and reduce braising liquid on stovetop into a glaze if desired, then coat ribs and broil 2–3 minutes to caramelize.

Preheat oven to 375°F (190°C). Make a paste with chopped rosemary, minced garlic, olive oil, salt and pepper. Rub over the leg of lamb and let sit 30 minutes. Roast fat-side up on a rack: about 20 minutes per pound for medium-rare (adjust to desired doneness). Use an instant-read thermometer: 130–135°F for medium-rare. Rest 15 minutes before carving.

Season chops with salt, pepper and a light brushing of olive oil. Sear on high heat 2–3 minutes per side for medium-rare. Rest 3–5 minutes and serve with mint sauce or chopped fresh mint.

Season lamb sirloin steaks with salt, pepper and lemon zest. Sear 3–4 minutes per side over medium-high heat for medium-rare. Rest 5 minutes before serving.

Pound pork to even thickness if necessary. Season with salt and pepper. Dredge in beaten egg, then press into mixture of grated Parmesan and breadcrumbs. Pan-fry in 2 tbs olive oil over medium heat 3–4 minutes per side until golden and internal temp reaches 145°F. Rest 3 minutes before serving.

Sear sausages over medium heat in a skillet with 1 tbs olive oil, turning to brown evenly, about 10–12 minutes. Add sliced onion in the last 5 minutes and cook until softened. Ensure internal temperature reaches 160°F for pork sausages.

Toss drumsticks with paprika, honey, 1 tbs olive oil, salt and pepper. Grill or bake at 400°F for 25–30 minutes, turning halfway, until juices run clear and internal temperature is 165°F. If grilling, use indirect heat and close lid for even cooking.

Season chicken medallions with salt and pepper. Wrap each with a slice of bacon and secure with a toothpick if needed. Sear seam-side down in a skillet 2–3 minutes, then transfer to 375°F oven for 12–15 minutes until chicken reaches 165°F and bacon is crisp. Rest 5 minutes.

Brush pineapple rings lightly with olive oil and sprinkle brown sugar. Grill over medium heat 2–3 minutes per side until caramelized and grill marks appear. Serve warm as a side or garnish for pork and chicken.

Butter one side of each bread slice. Assemble cheese between unbuttered sides. Grill in skillet over medium heat 2–3 minutes per side until bread is golden and cheese is melted. Cut and serve alongside meats if desired.