Medium heat, quarter-turns for grill marks, 135°F off the fire. A ribeye worthy of its reputation.
Direct heat to sear, indirect heat to finish. A West Coast classic, cooked the way it's meant to be.
Skewered, seasoned, six minutes on a medium grill. A summer staple done right.
Hot grill, quick rotations, 135°F off the heat. Sliced thin against the grain, it's hard to beat.
Medium heat, careful turns, 145°F off the grill. Grilled peaches alongside, if you're feeling generous.
Two routes: cedar plank for woodsmoke, or pineapple slices for sweetness and a non-stick layer.
A neighborhood where grilling is the local language — fueled by craft meat delivered from independent farms.
A Japanese A5 Wagyu slider topped with a runny duck egg — a small bite with an outsized payoff.
