Grilling brats is a fast way to make juicy bratwurst that everyone loves. Bratwurst is a simple, yet flavor-packed German sausage. It’s the perfect choice for lunch, dinner, or anytime you’re in the mood for a good, savory brat. Before we start on the recipe, here are a few tips on grilling brats for the best outcomes.
Tips for making grilled brats
Start them low then go high. The best way to grill bratwursts is to start the temp nice and low at first, then crank up the heat to sear and crisp the outsides. This gets you a perfectly cooked interior with a nice bite on the exterior.
Use a thermometer in the right place. Make sure to use a meat thermometer to read the internal temperature of your brats. Instead of sticking it through the middle and piercing the casing (this lets all those delicious juices escape!), slide the probe into the center of the brat through the end where the casing is already open.
Throwing a party? Simmer in beer! If you are cooking brats for a crowd, grill them and then transfer them to a pan with hot beer and onions. Keep the pan on super low heat until you’re ready to serve.
Preheat your grill for Medium heat (325-350 degrees F) for two-zone cooking.
Place the bratwursts on the indirect side of the grill and cook for 18-20 minutes or until the internal temperature of the bratwurst reaches 150-155 degrees F. Turn occasionally to evenly cook the bratwurst. (make sure to use a reliable meat thermometer!)
Transfer the brats to the direct heat side of the heat and grill for 1-2 minutes to cook the exterior casing.
Place the buns slit side down on the grill and grill for a few seconds until they are crisp.
Remove the buns and the bratwursts from the grill. Place a brat in a bun, and top with your preferred toppings.
Why go to a steakhouse when you can make the most perfect ribeye right at home? Pan seared with the best garlicky herb butter! Easy to make in under 30 minutes then serve to enjoy a juicy steak.
1 24-ounce bone-in ribeye steak, 2-inch-thick, at room temperature
Kosher salt and freshly ground black pepper, to taste
1 tablespoon canola oil
3 tablespoons unsalted butter
3 cloves garlic, smashed
3 sprigs fresh thyme
2 sprigs fresh rosemary
Using paper towels, pat both sides of the steak dry; season generously with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
Heat a medium cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil.
Place the steak in the middle of the skillet and cook, turning every 2-3 minutes, until a dark crust has formed on both sides, about 12-14 minutes.
Reduce heat to medium low. Push steak to one side of the skillet; add butter, garlic, thyme and rosemary to opposite side of the skillet, tilting the skillet towards the butter and cooking until butter is foaming, about 30 seconds to 1 minute.
Working carefully, spoon butter over steak for 1-2 minutes, turning over once, until it reaches an internal temperature of 120 degrees F for medium rare, or until desired doneness. Let rest 15 minutes before slicing.
Get the best selection of Ribeye steak.
You can get fresh , grass fed ribeye steak from our farmers market from vetted and certified vendors. Here is a selection you can choose from to make tasty juicy ribeye.
Believe it or not, this dish can be made using healthy ingredients. Better yet, you can get the Steak from one of our vendors on Farmshare , Harvest Hill Ranch. Leah one of the owners put this recipe together, imagine that! It tastes amazing and it’s healthy. Enjoy!