By Flannery Team

grilled burgers

Summertime, and the grilling’s easy! Whether you’re hosting a crowd or planning an intimate dinner, a variety of prime cuts will beef up your summer grilling spread.

From the rich, dry aged Jorge ribsteak to the succulent ribeye, New York steaks, tomahawks, and mouth-watering burger blends, we’ve got you covered. Read on for smart, simple and approachable tips that will make grilling season and every hot coal count.

Summer Grilling Ideas for a Crowd

Dry Aged Jorge Ribsteak: Known for its intense flavor and perfect marbling, the Jorge ribsteak is an impressive cut that elevates the every-day meal. Our dry aging process enhances the beef’s natural marbling, making it a standout choice for any gathering that needs a little extra oomf.

New York Steaks: These classic cuts are beloved for their tenderness and robust flavor. They’re an ideal choice for a summer grilling idea for dinner that’s both simple and sophisticated. If you’re cooking for a crowd, grab the 16oz steaks and slice to serve family style!

Ribeye Steaks: With their rich marbling and juicy texture, ribeyes are perfect for those who crave a steak that’s both flavorful and tender.

Mini Tomahawks: Make a statement with these impressive, bone-in steaks that are sure to wow your guests. Their size and flavor make them perfect for summer grilling ideas for a crowd. People will fight to gnaw on that bone!

Burger Blends: Never underestimate the power of the burger, especially when it’s powered by the unmistakable flavor of dry aged beef. Our unique burger blends, some with a unique dry aged component, offer the same high quality as the steaks, making them a hit for casual summer cookouts.

grilled hanger steaks

Hanger Steaks: No matter how trendy the cut becomes, hanger is always more affordable than rib-eyes, strips and filets — and it’s always more flavorful. These hangers have a high than usual fat content, which really mellows out any kind of gamey iron flavor that you might associate with hanger. It’s hands down one of our favorite steaks.

Summer Grilling Tips for Perfection

  1. Preparation is Key: Before you fire up the grill, let your steaks come to room temperature. This ensures even cooking and enhances the natural flavors.

    cooked New York strip steaks resting

  2. Season Simply: High-quality beef only needs good quality salt and pepper to shine. Let the natural flavors be the star of the show. But don’t be afraid to play with fresh, bright and herbaceous herb slurries when the mood strikes.
  3. Master the Grill: Use a two-zone grilling setup. Sear the steaks over high heat to develop a delicious crust, then move them to a cooler part of the grill to finish cooking. For entertaining, the reverse sear is a low-stress option to get a head start on cooking and enjoy your party. Just cook the steaks in the oven on a low temp before guests arrive, then finish with the char from the grill when you’re ready to serve.
  4. Resting is Crucial: Allow your steaks to rest for a few minutes after grilling. This redistributes the juices, making each bite tender and flavorful.
  5. Experiment with Sides: Pair your steaks with seasonal vegetables and fresh salads for a complete summer meal. Think grilled corn, heirloom tomato salad, massive rings of sweet onions, blistered shishito peppers.

Summer Grilling Ideas from the Pros

A few summers back, the Los Angeles Times interviewed Katie Flannery, plus two Los Angeles Chefs that use Flannery on their menus, in the best insider tips for grilling beef this summer. Among the recipes: Chef Vartan Abgaryan’s recipe for Grilled Rib-eye Steak with Pistachio Gremolata and Charred Balsamic Broccolini. Plus, Katie’s own recipe for a dry aged burger with gruyere.

Love steak tartare but hankering for a cooked cut? Allison Roman’s genius recipe for a Steak like Tartare uses our favorite summer cut, a hanger steak, along with classic tartare-ish seasonings like shallot, caper, chive, Worcestershire, and yes, anchovies.

Make it your challenge this summer to perfect the art of the reverse-sear on large-format cuts like a bone-in ribsteak or tomahawk. Meat king J. Kenji Lopez-Alt breaks down the how-to master the method.

Want a more scientific guide about how long to grill a steak? Our pals at Allen Brother’s have a nifty grilling time guide that’s got you covered.