Nathan's Famous Recipe

Remove hot dogs from refrigerator and let sit at room temperature for 10–15 minutes while you prepare toppings and heat the grill or pan.

If using sauerkraut from a jar, drain and gently warm it in a small saucepan over low heat (about 3–5 minutes). Keep warm until assembly.

Dice the white onion into small pieces and place in a small bowl for self-serve topping.

Grill method

Preheat grill to medium-high (about 375–425°F / 190–220°C). Lightly oil the grates. Place hot dogs on the grill and cook, turning every 1–2 minutes, until browned and heated through, about 6–8 minutes. Aim for even color and slight char marks.

Pan-sear method

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add hot dogs in a single layer. Cook, turning occasionally, until nicely browned on all sides and heated through, 6–8 minutes.

Steam/Poach (classic Nathan's-style steam option)

Bring 1 cup of water to a simmer in a large skillet with a lid. Add hot dogs in a single layer and cover. Steam for 3–4 minutes until heated through, then remove lid and continue to cook 1–2 minutes to evaporate excess moisture and create slight browning.

Split buns if not already. Melt 2 tablespoons butter or heat 1 tablespoon oil in a skillet over medium heat. Place buns cut-side down and toast until golden and crisp, about 1–2 minutes. Remove and keep warm.

Place one hot dog in each bun. Offer condiments family-style so each person can top to taste: yellow mustard (classic Nathan's style), sweet relish, diced onion, sauerkraut, ketchup (if desired), and sport peppers. For a classic Nathan's experience: a hot dog with yellow mustard and optional relish or onions.

Serve immediately while hot with fries or chips on the side. Leftover hot dogs can be refrigerated up to 3 days.