Summer is the season when meals move outdoors, smoke wafts through the air, and the unmistakable sizzle of something hitting a hot grill calls everyone to the table. Grilling isn’t just a way to cook—it’s a ritual, a form of relaxation, and a celebration of sunshine and good company. If you’re ready to elevate your backyard BBQ game, Kenston Farms provides the ultimate guide to steaks, sides, and sauces will help you craft unforgettable summer meals.
Choosing the Right Grill for Your Summer Cookouts
Your journey to grilling greatness starts with the right equipment. Each grill type offers a unique cooking experience and flavor profile.
Charcoal grills are the classic choice, delivering rich, smoky flavor that’s hard to replicate. They take more time and skill to manage, but the reward is undeniable. Gas grills, on the other hand, are prized for convenience. With the turn of a knob, they heat up quickly and evenly, making them perfect for casual weeknight dinners or big gatherings. Pellet grills are a modern favorite for those who love low-and-slow cooking. Using compressed wood pellets, they deliver consistent heat and infuse food with a deep, wood-fired aroma.
Regardless of the grill you choose, make sure you understand how to create both direct and indirect heat zones. This simple strategy allows you to sear over high heat and finish cooking more gently on the cooler side of the grill.
Steaks on the Grill: From Selection to Searing
Nothing defines summer grilling like a juicy, seared steak. But to nail that perfect medium-rare or bring out maximum flavor, you’ve got to start with the right cut and a few essential techniques.
Ribeye steaks are a carnivore’s dream, with abundant marbling that melts into rich, juicy bites. If you prefer something leaner but still tender and flavorful, the New York strip is a strong contender. For special occasions, filet mignon brings unmatched tenderness, while T-bone or porterhouse steaks offer a dramatic presentation and the best of both worlds—tenderloin on one side, strip on the other.
When it comes to seasoning, simplicity reigns supreme. A generous sprinkle of kosher salt and freshly cracked pepper about 30 to 60 minutes before grilling allows flavors to penetrate the meat. Let the steaks come to room temperature before they hit the grill to ensure even cooking.
To achieve your desired level of doneness, use a meat thermometer and remove steaks from the grill just before they reach their final internal temperature—carryover cooking will take care of the rest. Rare steaks are soft and cool in the center, medium-rare is warm and red, medium has a pink center with firm edges, and well-done steaks are cooked through with little or no pink.
Always let your steaks rest for five to ten minutes after grilling. This crucial step allows the juices to redistribute, giving you a tender, flavorful result with every slice.
Side Dishes That Steal the Show
A great grill-out is more than just meat on a plate. The right sides add balance, color, texture, and excitement to your summer spread.
Start with a grilled vegetable medley—thick slices of zucchini, eggplant, bell peppers, and red onions, brushed with olive oil and grilled until tender. Their natural sweetness intensifies over the flame, and a dash of sea salt or a drizzle of balsamic reduction brings out their best.
Corn is a summer staple, but you can take it up a notch with Mexican-style street corn. Grill the cobs until lightly charred, then slather them with a mixture of mayonnaise and sour cream, sprinkle with chili powder and cotija cheese, and finish with fresh lime juice. It’s messy, smoky, and absolutely irresistible.
For something hearty, swap your traditional boiled potato salad for a grilled version. Cut baby potatoes in half, toss them in olive oil and salt, and grill until golden brown. Mix them with a tangy mustard vinaigrette, chopped scallions, and fresh herbs for a smoky twist on a classic.
If your meal needs a fresh, cooling element, few things are better than a watermelon and mint salad. Cubed watermelon paired with torn mint leaves and crumbled feta is a welcome contrast to grilled meats—sweet, salty, refreshing, and simple.
Sauces That Elevate Every Bite
Even the best-grilled steak can benefit from a sauce that complements and enhances its flavor. Fortunately, you don’t need store-bought bottles to make your meals memorable.
Start with a classic chimichurri—an Argentinian green sauce made with parsley, garlic, olive oil, red wine vinegar, and a pinch of red pepper flakes. It’s vibrant, herbaceous, and especially delicious drizzled over grilled meats.
Another easy flavor booster is garlic herb butter. Mix softened butter with minced garlic, chopped rosemary or thyme, and a pinch of salt. A dollop on a hot steak melts into a rich, savory sauce that elevates the experience with almost no effort.
If you’re looking for bold barbecue flavor, try making your own BBQ sauce at home. A simple base of ketchup, brown sugar, apple cider vinegar, and mustard can be transformed into something truly special with additions like molasses, chipotle peppers, or bourbon. For an international twist, experiment with Korean-style sauces using gochujang, soy sauce, garlic, and sesame oil.
Outdoor Dining Vibes: Setting the Stage
Grilling is about more than food—it’s a full-sensory experience. Create an inviting outdoor atmosphere that makes your meal feel like an event.
String lights hung across a patio or between trees add instant ambiance. A portable Bluetooth speaker and a playlist of relaxed summer tunes—think acoustic covers, reggae, or classic rock—keeps the mood light and cheerful.
If you’re hosting guests, make drinks easy by setting up a self-serve beverage station. Offer infused waters with citrus and mint, iced teas, local craft beers, or a signature cocktail in a big pitcher with fresh garnishes. Little touches like linen napkins, reusable bamboo plates, and a rustic tablecloth can turn even a simple meal into something special.
Final Grilling Tips for Summer Success
To round out your grilling mastery, keep these best practices in mind:
- Preheat your grill properly. A hot grill helps prevent sticking and ensures good sear marks.
- Oil your grates using a paper towel dipped in oil and held with tongs. It helps prevent food from sticking without causing flare-ups.
- Set up two heat zones—a hot side for searing and a cooler side for finishing or keeping food warm.
- Keep a spray bottle filled with water on hand for minor flare-ups.
- Clean your grill after each use to keep flavors pure and equipment in good condition.
Grill, Gather, and Savor the Season
There’s something inherently joyful about cooking outdoors, surrounded by laughter, the clink of glasses, and the scent of char and fire. Whether you’re grilling up the perfect ribeye, adding punchy flavor with a homemade sauce, or crafting inventive sides that steal the spotlight, this summer is your opportunity to shine as the grill master.
So fire it up, embrace the flame, and let every meal be a celebration of the season.