Beef - Extra Helpings

Irish-Inspired Recipes for St. Patrick’s Day

Everyone is Irish on St. Patrick’s day! No matter your connection to the Emerald Isle, the holiday is a perfect time to celebrate the rustic comfort of Irish food and drink. Try one of our favorite recipes, paired with the perfect Irish whiskey, to create a delicious St. Patrick’s day dinner for family or friends. These dishes are inspired by Irish classics, like corned beef and stew, and updated with a gourmet touch.

Irish Recipes

Corned Beef-Spiced Flank Steaks with Braised Cabbage & Buttered Red Potatoes

We’re tipping our hat to the Emerald Isle with this gourmet Irish-American fare. The corned beef and cabbage typically served on St. Patrick’s Day is actually a reinvented Irish dish, modified by immigrants to use local American ingredients. In our version, we’re serving steaks coated in a corned beef-inspired, custom blend of spices.

Pairing: Try pairing with an Irish Whiskey like Green Spot.

NOSE

Fresh aromatic oils and spices with orchard fruits and barley on a background of toasted wood.

TASTE

Full spicy body. A hint of cloves along with the fruity sweetness of green apples, rounded off with toasted oak.

FINISH

Lingering flavors of spices and barley.

Lamb, Beef & Mushroom Stew with Parmesan Potatoes & Chives

This dish is inspired by the rich, complex flavor of shepherd’s pie, a hearty meat stew topped with a mashed potato crust. We’re cooking ground lamb and beef with vegetables like mushrooms and celery, plus zesty, aromatic spices like garlic powder, fennel seed and savory. And instead of mashed potatoes, we’re topping our finished stew with thin slices of roasted potato, topped with a bit of nutty parmesan cheese.

Beef Stew & Cheesy Mashed Potatoes with Carrots & Thyme

Beat cold weather by filling your bowl with deliciously hearty beef stew. Our flavorful broth (simmered with spices, tomato and beef demi-glace, for exquisite richness) is brimming with beef and carrots, one of our favorite seasonal vegetables. We’re scooping savory, cheddar-infused mashed potatoes right on top, then finishing the stew with a garnish of fresh herbs.

For an Irish Whiskey pairing, try the Jameson Black Barrel with our beef or lamb stew.

NOSE:

Time spent maturing in select charred bourbon barrels leads to intensified aromas of butterscotch, fudge, and creamy toffee.

TASTE

Nutty notes are in abundance alongside the smooth sweetness of spice and vanilla.

FINISH

Enjoy the richness and intensity of toasted wood and vanilla.

Shepherd’s Pie with Green Beans & Mushrooms

Shepherd’s pie is a classic comfort food. So named for its use of lamb, it consists of a hearty filling baked under a crust of mashed potatoes. We’re making our filling with lamb, beef, green beans and mushrooms, all simmered in a flavorful sauce. And our crust features perfectly-textured Yukon Golds.

Beef & Mushroom Stew with Roasted Potatoes

This hearty beef stew is flavored with aromatic seasonings, tomato paste, and— for savory-sweetness and a bit of thickness—soy glaze. We’re topping each bowl with red potatoes, sliced and roasted for slightly crispy contrast.

Pair shepherd’s pie or beef stew with the Redbreast 12 Year Old Single Pot Still Irish whiskey.

NOSE

A complex spicy and fruity aroma with toasted wood notes evident.

TASTE

Full flavoured and complex; silky smooth with a harmonious balance of spicy, fruity, sherry and toasted notes.

FINISH

Satisfyingly long, the complex flavours linger on the palate.

Find more recipes like these in the Blue Apron Cookbook.

What to Do If You Can’t Find Turkey & Other Thanksgiving Swaps

Every year people rush to the grocery store before Thanksgiving. The problem is that most of us are searching for the same ingredients. If you’re late to the game, the store could be out of Brussels sprouts or cranberry sauce. This might be a setback, but not even a Turkey shortage will stop us from celebrating. Chef Lili Dagan is here to help you work through any missing ingredient emergencies. We planned an alternative Thanksgiving menu that’s packed with flavor and full of seasonal produce.

An Alternative Thanksgiving Menu

Roasted cabbage with warm pancetta vinaigrette

If Brussels sprouts are in short supply, this roasted cabbage dish is a great solution. Cabbage is readily available all year round, and it’s from the same family as Brussels sprouts. Once this head of cabbage is roasted and covered with a savory pancetta dressing, you might not even be able to tell the difference.

Baked beets with hazelnuts and goat cheese

Green beans are in season in the spring, so Thanksgiving isn’t necessarily the best time to find these legumes. Instead of turning to canned beans, try switching to seasonal beets. These delicious baked beets bring sweet and tart flavors to your holiday table.

Fresh and roasted citrus relish

Thanksgiving is the cranberry’s time to shine. If your store is out of fresh cranberries (or canned cranberry sauce), you can create a sweet and bitter relish using seasonal citrus. This dish combines roasted and citrus to create a complex, tart jam that would be delicious on a turkey sandwich.

Beef tenderloin with sherry-dijon pan sauce

No alternative Thanksgiving menu would be complete without the protein. If Turkey is out of stock this year, opt for a flavorful beef tenderloin. This dish is faster and easier to prepare than a whole turkey, but will still make for a show-stopping centerpiece.

Looking for more tips from Chef Lili? Check out our guide to making pantry pastas, and don’t forget to subscribe to our YouTube channel.

10 Perfect Steak Dinners

Following a high-protein diet? Celebrating? Just in the mood for a meaty dinner? Beef is a satisfying, versatile protein. We’ve collected 10 of our favorite steak dinners for all of your carnivorous needs. Whether you’re craving a classic American meat and potato plate or Korean-inspired cuisine, there’s a meal you’ll love on this list.

Steaks & Brown Butter Sauce with Mashed Potatoes & Fried Rosemary

This classic dish is elevated by a rich, nutty sauce made from brown butter and garlic, and a sprinkle of delicately crispy, pan-fried rosemary. The sophisticated toppings deliciously bring together our juicy steaks, smooth mashed potatoes, and tender roasted carrots.

high-protein steak dinner with mashed potatoes

Spice-Rubbed Steaks & Basmati Rice with Summer Squash, Figs, & Garlic Labneh

Tonight’s vibrant steak dinner is seared with a complex blend of spices—including herby za’atar, citrusy cardamom, and sweet, aromatic allspice—for deeply browned exteriors. Fluffy basmati rice studded with figs and almonds adds contrasting pops of texture to the dish, completed by tender squash and sweet peppers.

Korean-Style Steak & Rice Bowls with Mushrooms, Bok Choy & Snap Peas

These vibrant bowls feature a bed of fluffy rice topped with tender sautéed vegetables, spicy gochujang-marinated cucumber, and juicy flank steak—all brought together with a drizzle of our irresistibly savory black bean and honey sauce.

Steak Tacos with Fresh Tomato Salsa & Lime Sour Cream

Seared Steak & Garlic-Herb Red Rice with Lemon-Parsley Sauce

Parisian Steak Frites with Roasted Broccoli & Lemon Aioli

Make a simple steak dinner with this herbaceous take on steak frites. A dollop of thyme-infused butter served over the steaks and a side of aioli (a traditional condiment perfect for dipping) add French-inspired flair.

Steak & Eggs with Quick Kimchi Fried Rice

Steak & Tempura Green Beans with Maple-Soy Pan Sauce & Aromatic Rice

Here, seared steaks are drizzled with a rich, savory-sweet pan sauce of soy glaze, maple syrup, and butter, then served alongside crispy tempura-fried green beans and scallions, plus a bed of aromatic rice to soak up all of the delicious flavors.

Fennel-Spiced Steaks with Garlic Roasted Potato & Green Bean Salad

A bit sweet and pleasantly herbal, fennel seeds are the key to tonight’s gourmet meal. We’re using them both whole and ground to season our steaks, along with rosemary and sage: in a hot pan, the blend forms a delicious crust. The dish comes together with roasted potato, tossed with aromatic garlic oil, and a sophisticated salad of crisp green beans, shaved parmesan, marinated shallot, and almonds.

Steak Fajitas with Peppers, Onion & Refried Beans

For this crowd-pleasing dish, you’ll fill warm flour tortillas with an irresistible combination of tender sliced steak, sautéed peppers and onion, and more. For hearty compliment, tender pinto beans are mashed with chipotle chile paste and caramelized onions, then finished with zesty fresh lime juice.

Ready to get cooking? Learn how to sear the perfect steak at home.

A Guide to Compound Butter

compound butter on steak — Herb butter is a decadent topping for steak

What is compound butter?

‘Compound’ refers to something that is composed of two or more things. Compound butter is simply butter that has one or more mix-ins. These blended butters add delicious flavor to anything they’re paired with, either savory or sweet.

How to make compound butter

sweet compound butter — Let the butter soften before mixing

To make compound butter, let it soften to room temperature and mash or whip in any desired flavorings. On the savory side, you could add spice blends, herbs, citrus juice or zest, garlic, grated cheese, miso, mustard, and so much more. On the sweet side, opt for sugar, maple syrup, honey, citrus, chopped up candied ginger, marmalade, and more.

Place the blended butter in parchement paper

Although you can use either salted or unsalted butter, unsalted butter will allow you to control the amount of salt added to the butter. Once the butter has softened, you can mix in your flavorings with a fork or get it really whipped with a hand or stand mixer. When the butter mixture is thoroughly combined, use parchment paper to form the butter into a log, place in a ziploc bag, and refrigerate to harden the butter again.

How to use compound butter

Once you have compound butter on hand in the fridge, the possibilities are endless. Savory butters are excellent on all kinds of proteins including steaks, pork chops, fish and shellfish. You can also liven up a side dish with a pat of butter on vegetables, or spread onto rolls and cornbread. Sweet butters will add a special touch to scones, waffles, pancakes and muffins.

Compound butter kept in the fridge should be used within a week. You can also freeze the butter to make it last longer.

Compound butter recipe ideas

Savory

Some classic combinations for savory butters are garlic and herb butter for steaks or citrus butters for seafood. Could somehow point to the butcher bundles here as options for topping them.

Sweet

You can’t go wrong with a cinnamon sugar butter. You can also make a hot honey butter with honey and hot sauce, or honey and crushed red pepper flakes. Try it on your favorite chicken dish.

Try making your own sweet or savory butter at home to pair with the high-quality proteins in Blue Apron Butcher Bundles.

It’s All About the Bun

There’s no such thing as one best burger bun. It’s just about the bun that’s best for your dinner. Our ideal burger bun varies depending on the situation. Some days we just want a soft bun that fades into the background, but sometimes we want a bun that brings extra flavor and texture to the party. These are four of our favorite burger buns for any occasion.

Potato Bun

The potato bun is our go-to bun for a simple weeknight burger. This light, pillowy, bread is so soft that it melts in your mouth. A potato bun is simply a delivery mechanism for beef patties. It lets the meat shine, and absorbs and juices without adding a ton of its own flavor.

White Cheddar Cheeseburgers with Roasted Potato Wedges & Smoky Sour Cream

Challah Bun

When we want to add a bit more flavor and a touch of luxury, we reach for challah buns. Challah buns are made from an egg-enriched dough. This creates a hearty bread with a rich flavor of its own. These buns have enough character to stand next to a beef patty and call themselves equal.

Mushroom & Swiss Cheeseburgers with Roasted Rosemary Potato Wedges

Pretzel Bun

Traditional pretzel buns get their beautiful color from a quick dip in a mixture of lye and water before baking. This alkaline solution causes a reaction that creates the pretzel flavor you know and love. If you’re looking for a bun that will bring its own personality to your burger, start here. Try adding mustard and onions to a pretzel bun burger for that full German beer garden effect.

Pretzel Burgers with Hoppy Cheddar Sauce & Roasted Sweet Potato Rounds

Ciabatta Roll

Ciabatta rolls are all about texture. This rustic bread has a thick crust, and a spongy interior. This bun excels at absorbing meat juices. Try a ciabatta bun to transform your burger into a restaurant-level meal experience.

Trattoria-Style Cheeseburgers with Crispy Rosemary-Garlic Potatoes & Aioli

For a luxurious burger experience delivered to your door, try the Craft Burger from Blue Apron.

All About Chimichurri

What is chimichurri

Chimichurri is a bright green sauce common in Argentine and Uruguayan cuisine. Authentic chimichurri must include fresh herbs, spicy pepper, something acidic, and lots of good olive oil. Our recipe takes this basic principle and adds a slight spin: using mint in addition to cilantro and parsley, and adding lime zest for a fresh bite. It’s super bright, tangy, and has the perfect amount of heat.

How to use chimichurri

Chimichurri is a traditional part of Argentinian barbecue. It goes well with any grilled or roasted meats, but it’s especially delicious on steak. The tangy, herbaceous sauce adds the perfect refreshing contrast to rich beef. If steak isn’t on the menu, this sauce is delicious atop any grilled protein, on vegetable salads, as a dunker for charred bread, or mixed into mayo or yogurt for a creamy condiment. These are a few of our favorite ways to cook with this spicy green sauce.

Chimichurri Shrimp with Barley, Pepper & Tomatoes

Seared NY Strip Steaks & Chicken with Chimichurri & Quinoa-Vegetable Salad

Queso & Pepper Arepas with Kale-Avocado Salad

How to make chimichurri

Making chimichurri at home is easy. The most important part of this recipe is to finely chop all of your ingredients. The goal here is to create a cohesive, smooth mixture. A little texture is okay, but this is meant to be a sauce, not a salad!

Chimichurri recipe

Makes 1 cup

Cook time: 10 minutes

Ingredients

20g / ¼ bunch parsley leaves and stems, finely chopped (to yield ⅓ cup)
20g / ¼ bunch cilantro leaves and stems, finely chopped (to yield ⅓ cup)
6g / ¼ packed cup mint leaves, finely chopped
1 large garlic clove, zested
3 tbsp finely chopped shallot
1 lime, zested and juiced
1 jalapeño pepper, ribs and seeds removed, finely chopped
½ cup olive oil

Instructions

Place all ingredients in a bowl; season with salt and pepper. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve with grilled meats, salads, or as a dip for charred bread. Chimichurri can also be used as a marinade.

This spicy green sauce will turn up the flavor on all of your grilled summer meats. Kick start your next cookout with Blue Apron Butcher Bundles, the easiest way to have high-quality protein delivered right to your door.

3 Tips for the Best Possible Burgers

Burgers are a simple pleasure, but sometimes making them can feel complicated. Even though they don’t have many steps or ingredients, a little technique will go a long way in helping you prepare a delicious burger.

Blue Apron’s Craft Burger with truffle & fontina

Tips for Cooking Burgers

Tip 1: Dimple the patty. When you begin to cooking a burgers, either on the grill or on a stovetop, the high heat causes the strands of protein to contract. This makes the patty itself shrink and plump up. This is a normal part of the cooking process, but if you’re not careful, it can result in globe-shaped burgers. To prevent your patties from getting too round, just press down lightly in the middle. The goal is to make a dimple in the center of the meat that will fill out when cooked. This way, it’s easier to build a stable burger in the end.

Preparing the Burger for Cooking - Dimple Process

Tip 2: Mix gently and season well. For the most flavorful burger, season the meat twice. First, season the meat mixture and stir gently to combine. Be sure to not to over-mix; working the meat too much can lead to a tough burger. Just a few stirs to incorporate the seasoning will do the trick. Second, season the outside of the patties after you form them. By seasoning both the outside and inside of the patty you’ll get a burger with a flavorful crust and a tender bite.

Adding Salt & Pepper to the Burger Patty

Tip 3: Keep the bun handy. Nothing is more disappointing than taking a burger off of the grill and realizing it’s smaller than the buns. To prevent this tragedy, keep the buns nearby while you’re shaping burger patties. Use the shape of the bun as a size-guide, but remember: proteins contract. Make the patties a little bigger than the buns and they’ll shrink down to size.

Ready to try out these techniques? Take your burger experience to the next level with Blue Apron’s elevated craft burger.

How to Braise Anything

What is braising?

Before you learn how to braise, let’s figure out what it is. Braising is a slow-cooking method that many home cooks turn to in the fall. It involves searing meat and/or vegetables until they are brown and then cooking slowly over low heat, usually in a Dutch oven or heavy pot. The result is a spoon-tender meal full of rich flavor.

How to Braise Meat & Other Foods

Use the right cut and the highest quality meat

Tougher cuts of meat make for the best braises. Cuts like brisket and lamb shanks have lots of collagen and fat that will break down during cooking process, giving you a hearty broth. Traditional cuts for braising are typically pretty inexpensive and easy to find. Look for cuts from the shoulder, lower leg, and neck.

Choose a flavorful braising liquid

The liquid you choose for your braise depends on what flavor profile you want in your final dish. Usually it will involve some kind of broth or stock, but you can add wine, beer, juice, or condiments like soy sauce and vinegar for more flavor.

Start with a sear

It’s important to not skip this step of the cooking process. Browning meat and vegetables on all sides before braising is crucial for developing rich flavor.

Enhance with aromatics

Incorporating aromatic ingredients will add even more flavor and depth to your braise. Try including things like mirepoix (carrots, onion, celery), garlic, and fresh herbs.

Take it low and slow

This is a cooking process that can’t be rushed. The gentle heat and long cooking time are key to breaking down collagen and fat, and creating extra tender meat.

Pick the best cookware for the job

A Dutch oven or heavy bottomed, oven-safe pot with a tight fitting lid is crucial for a braise. The thick bottom helps achieve a deep initial sear. For the low and slow portion, a Dutch oven will conduct heat evenly while the lid traps in the steam, keeping the moisture inside the pot.

Refining the braising liquid

For a finished dish that isn’t greasy, you might want to occasionally skim the fat off the top of your braise with a large spoon. You can also choose to reduce the braising liquid into a thicker sauce. To do this just remove the meat when it is done cooking. Strain the braising liquid, return it to the pot, and reduce over medium heat until thick.

Braising on the stove vs. braising in the oven

After searing, add the braising liquid and bring it to a boil. From there, you can either transfer the covered pot into the oven, or turn down the heat on the stove to let it gently simmer. There’s no right answer here. If you have a finicky stove top, it may be easier to control the temperature in the oven. The oven provides even heat from all sides, whereas the stove will only heat from the bottom. The stove also requires a stir every once in a while to make sure the food isn’t sticking. No matter which method you choose, it’s still a pretty hands off cooking process, so go with your preference.

Want to try it out? Get started with this recipe for Braised Chicken Thighs with Caramelized Peppers & Onion over Creamy Polenta.

The Blue Apron Guide to Grilling

The char of the grill is the signature flavor of summer. Not only is grilling fast and infinitely adaptable, it’s also an evening activity unto itself. The grill is a lovely place to gather outdoors when it’s just too hot to turn on the oven. Of course, even a cooking method commonly considered easy can be a little perplexing sometimes.

Making sure your food is properly cooked is a good place to start. Cooking times vary on the grill. Some items, like shrimp, are done in a flash. To master the art of grilling (almost) any protein check out the Blue Apron guide to grilling meat, featuring a chart grill of times and advice from the Blue Apron test kitchen.

When it comes to the grill, you shouldn’t stop with the main course. Our guide to grilling fruits and vegetables explains why grilling side dishes can actually make dinner preparation easier. It also offers quick advice on cooking times and ideas for what to make with your grilled pineapple, asparagus, and scallions.

The grill brings a lot of flavor, but it can’t do the work all on its own. Seasoning meats before bringing them to the grill is essential. Rubs and marinades are two popular ways to introduce some spice to your grilled dinner. Check out our guide to rubs and marinades to learn about the best ways to use them, and to find a few recipes to get you started.

Of course, not everyone has a grill. For those who are spending more time inside this summer, we have a solution for you, too. Blue Apron’s guide to grilling inside can show you how to get the charred smoky flavor you crave, even if you don’t have a yard.

Once you’ve mastered grill times and chosen your favorite grilling technique, here are a few recipes to help you flex your new skills.

Grilling recipes

Grilled Caesar Salad from Henrietta Red

Grilled Steak Tacos with Roasted Salsa Verde

Smoky Marinated Eggplant with Herb Salsa from Hyacinth

grilled eggplant — Charred and ready to eat

Is a Rub or a Marinade Better for Flavorful Grilling?

Marinades and rubs go hand in hand with grilling. Both methods are used to add more flavor to your meal. But what, exactly, is the difference, and how do you know when to do what?

How to make a marinade

Marinades are a liquid solution spiked with spices. To marinate a protein, you immerse it in the liquid, and leave it to sit in the refrigerator for an hour or more. The flavors can vary based on your personal preference and the types of herbs, spices or liquids you’re adding to the mix. Marinades typically have an acidic component, like lemon juice or vinegar, that is said to help break down protein molecules and tenderize your meat. However, even with long soaking times, marinades primarily flavor the surface of meat, poultry or seafood. The liquid won’t actually penetrate all the way through. That makes this technique best suited for thin cuts of meat, like skirt steak.

When marinating, make sure that you have enough liquid to coat your protein, but keep in mind that you can’t use the liquid as a sauce once it has touched raw meat. If you’re hoping to use your marinade on the finished meal, set some aside before using the rest to coat the raw meat. After your protein is done refrigerating, let any extra marinade drip off before placing on the grill. Excess oil and fat can lead to flare ups and uneven temperatures when grilling.

How to make a rub

A rub is composed of salt, pepper, herbs, and spices. Sometimes sugar enters the mix, but there is not usually a liquid component. Similar to marinades, rubs season the surface of the food, but won’t penetrate all the way through. Unlike marinades, however, rubs don’t require an extended period of resting time to pick up the flavor. Once the rub is on, you’re all set to grill. Rubs make it easier to achieve a nice sear because of their dry nature. In order to sear a marinated piece of meat, you’d have to wait for moisture to completely evaporate. If your rub includes sugar, the caramelization will make achieving a nice crust even easier. Just be sure to keep a close eye on the grill; sugar can go from caramelized to burnt pretty quickly.

Start exploring the world of rubs and marinades with the recipes below. Adding flavor doesn’t have to stop here. After your protein comes off of the grill, adding a sauce can introduce new flavors to the dish. Bright and herbal sauces like chimichurri or salsa verde are a perfect complement to grilled steak and chicken. For a super easy flavor boost, keep it simple and brush store bought barbecue sauce on your cooked meat.

Lemony Tangy Grilled Chicken

1 Cup Greek yogurt
Juice of 1 lemon
Zest of 1 lemon
¼ Cup olive oil
3 garlic cloves, roughly chopped
1 tsp dried oregano
1 tsp dried basil
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp coriander
1 Tbsp fresh mint, roughly chopped
1 tsp salt
1/2 tsp black pepper
1 lb boneless skinless chicken breast or thighs

To make the marinade, combine all ingredients except the chicken in a large bowl. Whisk to thoroughly combine. Pat the chicken dry with paper towels. Season with salt and pepper on both sides, and add the seasoned chicken to the bowl of marinade. Turn to coat. Allow to marinate in the refrigerator for up to 24 hours.

Preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Grill chicken for 7-8 minutes per side, or until browned and cooked through.

Grilled Chicken with All-Purpose Dry Rub

2 tsp paprika
1 tsp chili powder
1 tsp cumin
1 tsp thyme
1/2 tsp garlic powder
1 tsp brown sugar
1lb boneless-skinless chicken breast or thighs

1. To make the dry rub combine all of the ingredients except chicken in a large bowl,. Mix to thoroughly combine. Pat the chicken dry with paper towels. Season with salt, pepper, and enough dry rub to coat both sides.

2. Preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Grill the chicken for 7-8 minutes per side, or until browned and cooked through. This rub would also work well on beef, pork, or even shrimp.

Find even more grilling tips in the Blue Apron guide to grilling

How to Grill Inside

For some, summer is grilling season. That’s great in theory, but in practice, not everyone has a grill. Apartment dwellers shouldn’t be left out of the fun just because they don’t have easy access to a yard. Blue Apron Chef Andrew Mumma set out to find the best way to enjoy the flavor of the grill without starting a fire in your home.

Chef Andrew tested out three different methods, but the simplest technique prevailed. An indoor smoker filled his home with smoke, and left foods with a bitter taste that bore little resemblance to the grill. The electric griddle was easier to control, but couldn’t deliver the grill’s signature char or grill marks. After testing, the humble grill pan emerged as the best way to grill indoors, it getting outside just isn’t an option.

How to use a grill pan

A grill pan is a heavy pan with raised lines that mimic the grates of a grill. It’s used on the stovetop like a traditional skillet. When it comes to grill pans, the heavier the better. With a material like cast iron, not only will you be able to get the pan hotter, it will retain heat better once food is added.

Although it isn’t an exact replica of a grill, a grill pan will help develop a nice char on meat and vegetables. To achieve this, the pan needs to get very hot. Preheat the pan on the stove before adding anything, and don’t be afraid if you start to see some smoke. It’s normal for a grill pan to get very smoky. Just make sure the hood fan is turned up to the highest setting, and an exterior window is open to air things out a bit.

Use the grill pan for chicken breasts, then slice and serve over rice with barbecue sauce, or alongside a panzanella.

For a vegetarian option brush sliced eggplant with olive oil, and incorporate into a grilled eggplant sandwich or salad.

Find even more grilling tips in the Blue Apron guide to grilling

How to Grill (Almost) Any Type of Protein

When it comes to grilling protein, the most reliable way to tell if your burger or steak is done is to check the internal temperature. Of course, not everyone grills with a spatula in one hand and a thermometer in the other. If you know what to look for, a combination of your senses and a timer should be more than enough to execute a perfectly grilled dinner. Consider this chart the answer to all of your quick grilling questions, covering everything from steak grilling times to how to grill shrimp.

How to grill steak

The chart above is an excellent guideline, but steak grilling times will vary based on the cut and thickness of the meat, the heat of the grill, and the taste preferences of the grillmaster. If you want to check your steak for doneness without a thermometer, there’s an old-school trick you can use. Press your thumb against your pointer finger like this: 👌. With your opposite hand, feel the fleshy part of your palm at the base of your thumb. It should feel soft and springy. That’s the texture of a rare steak. Now, press your middle finger against your thumb, and feel again. Does your palm feel slightly firmer? That’s medium rare. Repeat this process with your ring finger and pinky to approximate the texture of a medium-well and well-done steak

For the best possible result, be sure to season your meat generously with salt at least 40 minutes before hitting the grill. You should see the salt start to dissolve, and the surface of the steak will develop a light sheen. If excess moisture has built up on the outside of the steak, make sure to pat dry before placing on the grill. Wet meat won’t achieve the perfect sear you’re hoping for.

How to grill chicken

From boneless skinless breasts to whole birds, chicken is a great choice for the grill. Unlike beef, where there is some accounting for taste, it’s essential that chicken be cooked completely through. If you’re not sure if the meat is done, cut into a piece. If the chicken is completely cooked, the center should be opaque and white, and the juices flowing out should be clear.

Before you introduce the chicken to the grill, season it thoroughly with salt and pepper or a rub of your choice. Whether you’re using gas or charcoal, preheat the grill for at least 15 minutes. Grill your chicken over the hottest part of the grill, flipping halfway through. Follow the guidelines above to find grill times for chicken breasts and thighs. Once you’ve mastered those, perhaps it’s time to move on to something more ambitious, like a spatchcoked whole bird.

How to grill pork chops

Grilled pork chops can be elegant, rustic, or somewhere in between. The one thing they should never be is dry. To achieve a caramelized exterior and a juicy interior, don’t be afraid to leave those chops alone. After heating the grill, place the pork chops over high heat and don’t touch them. Flip after 3-4 minutes, and then step away again. After another 3-4 minutes, pull them off the grill, let them rest, and enjoy. If you were to flip the chops multiple times, it would take longer to achieve browning on the exterior of the meat, increasing the likelihood that the center would be overcooked.

How to grill shrimp

One of the most beautiful things about grilling shrimp is the sheer speed. Just 2-3 minutes per side, and dinner is ready. Of course, shrimp are small, and you don’t want to risk losing one through the grill grates. Grilling shrimp will be easier if you keep them together either in a grill basket or with skewers. If using wooden skewers, just be sure to soak them in water for at least 30 minutes to reduce the chance of them catching on fire. Watch your shrimp closely. When they’re nicely plump and opaque, pull them off and enjoy.

how to grill meat, shrimp — Grilled shrimp on skewers

How long to rest meat

No matter what protein you’re working with, be sure to give it time to rest after you take it off of the grill. Leaving your meat alone for just five minutes before cutting into it will allow the juices to redistribute, guaranteeing you a moist flavorful meal.

Find even more grilling tips in the Blue Apron guide to grilling