Fire Up The Grill!
Get ready for backyard grilling season with Stew Leonard's! Fire up the grill and enjoy our selection of fresh, high-quality meats, from juicy steaks and burgers to tender chicken and marinated kabobs. Don’t forget our fresh seafood, including succulent shrimp, flavorful salmon, and more — perfect for adding variety to your cookout.
Fire Up The Grill!
Get ready for backyard grilling season with Stew Leonard's! Fire up the grill and enjoy our selection of fresh, high-quality meats, from juicy steaks and burgers to tender chicken and marinated kabobs. Don’t forget our fresh seafood, including succulent shrimp, flavorful salmon, and more — perfect for adding variety to your cookout.
Build A Better Burger
Choose Your Meat
The secret to making a juicy burger on the grill is starting with freshly ground beef, whether you’re grilling up some of Stew’s 80/20 chuck or treating friends and family to one of our Filet Burgers or Rib Eye Burgers. Our beef comes directly from family-owned ranches in the Midwest, and it is ground fresh daily by our butchers. Add a toasted bun and a slice of deli cheese, and you’ve got a winning burger.
Form Your Patties
If using ground chuck, Stew Leonard’s chefs recommend that the patties are about a ¾” – 1” thickness and a 3” – 4” diameter. Make a small indentation with your first two fingers in the center of the patty to prevent the burger from puffing up and ensure that the patties stay nice and flat on the grill. Season the patties with Kosher salt and freshly ground black pepper after they’ve been shaped and just before you put them on the grill.
Heat Up Your Grill
Preheat your grill. Set your gas grill to high heat, close the cover, and let warm up for 15 minutes or prep a charcoal grill for direct heat, cover, and let sit for 5 minutes. Then brush the grates to remove any stuck-on bits. Grab a wad of paper towels using long-handled tongs and dip in a bowl of vegetable oil. Run over the grates so the patties don’t stick.
Ready...Set...GRILL!
Place burger patties on the grill and leave them undisturbed, flipping only once halfway through cooking. Avoid pressing down on the patties, as this releases juices and dries them out. For accuracy, check doneness with an instant-read thermometer inserted from the side. Aim for 120–125°F for medium-rare, 130–135°F for medium, 140–145°F for medium-well, and 150–155°F for well-done.
Stew's Chicken Burgers
Made fresh daily by our butchers, Stew’s chicken burgers are a fan favorite for a reason! They’re a lighter alternative to beef that doesn't skip on flavor—surprisingly juicy and perfect on a toasted brioche bun with fresh beefsteak tomato. Choose from classic, our antibiotic-free NAKED line, or tasty mix-ins like Spinach or Pepper & Onion.
How To Grill The Perfect Steak
Choose Your Steak
Choose steaks that are 1-1/2 to 2-inches in thickness. This should ensure that your steak will have the perfect char on the outside just as the interior reaches the ideal temperature.
Prepare Your Steak
Take the steaks out of the fridge and let come to room temperature about an hour before grilling. Lightly season both sides of the steak with kosher salt. It will draw moisture to the surface and help create a juicier steak. Pat dry with paper towels on both sides. Salt the steaks again. This, along with freshly cracked black pepper, will help create a great crust.
Heat Up Your Grill
For the grill, preheat to keep the steaks from sticking. For a gas grill, turn all the burners to high, then cover. For charcoal, place the grate over hot coals and heat, covered, for 5 minutes. Before you start cooking, brush the grates to remove any stuck-on bits. Grab a wad of paper towels in long-handled tongs and dip in a bowl of vegetable oil. Run over the grates so the steaks don’t stick.
Ready...Set...GRILL!
Sear steaks on the hottest part of the grill for 2–3 minutes per side, leaving them undisturbed until a crust forms. Once both sides are well browned, move them to a cooler area to finish cooking to your preferred doneness. Remove at about 120°F for rare, 125°F for medium-rare, or 135°F for medium (they’ll rise slightly as they rest). After grilling, let the steaks rest under foil for about 5 minutes so the juices redistribute.
More Grilling Favorites
Fish
Preheat your grill to medium-high and clean, then oil the grates well to prevent sticking. Pat your fish dry, lightly coat with oil, and season with kosher salt. Place fillets skin-side down at a diagonal, reduce heat to medium, and cook undisturbed until the skin is crisp and releases easily (about 2–4 minutes). Flip, cover, and continue cooking until the center is opaque—about 3–7 more minutes depending on thickness (aim for around 140°F for white fish).
Shrimp
Use jumbo or colossal shrimp for easier grilling, and cook fresh shrimp soon after purchasing. Preheat the grill to medium and oil the grates to prevent sticking. Pat shrimp dry, lightly oil and season, and if marinated, let excess marinade drip off before grilling. Soak wooden skewers for 30 minutes, then thread a few shrimp onto each. Grill for 2–3 minutes per side until they turn pink, opaque, and curl into a loose “C” shape.
Lobster Tails
Preheat a gas grill to medium-high for about 15 minutes, or prepare charcoal until the coals are evenly distributed and white. Clean and oil the grates well to prevent sticking. Place lobster tails flesh side down and grill for 4–5 minutes until light grill marks form. Flip to shell side down and cook another 3–6 minutes, depending on size. The lobster is done when the meat is firm, opaque, and reaches an internal temperature of 140°F.
Chicken
For grilling chicken, choose bone-in, skin-on cuts for the best flavor and even cooking, or pound boneless breasts flat to help them cook evenly. Preheat the grill to medium-high, clean and oil the grates, and lightly oil the chicken after patting it dry. Cook at about 425–450°F, placing the chicken on the grill and flipping only once halfway through for even results. Grill until the internal temperature reaches 165°F in the thickest part. Let the chicken rest for a few minutes before serving to keep it juicy.
Kabobs
Who doesn’t like food on a stick? Great for home grilling, kabobs are an easy and affordable way to feed a crowd. Threaded skewers of marinated, sauced, or seasoned meats and vegetables will cook quickly and deliciously when done right.
Our Best Selling Kabobs
Lemon Pepper Chicken
Fire up the grill—our Lemon Pepper Chicken Kabobs are made fresh and ready to go, packed with juicy chicken and bright, zesty flavor. Each skewer is perfectly seasoned with a tangy lemon kick and a hint of pepper, making them an easy, crowd-pleasing option for weeknight dinners or backyard cookouts. Just toss them on the grill and you’ve got a fresh, flavorful meal in minutes.
Kentucky Style Bourbon Sauce Chicken
Made fresh daily by our expert butchers, Stew Leonard's Chicken Kabobs with Kentucky Bourbon sauce are loaded with rich, smoky-sweet flavor. Tender chunks of chicken are marinated to soak up that bold bourbon glaze, giving each skewer a perfect balance of sweetness and savory depth. Toss them on the grill and you’ll get a caramelized, mouthwatering finish that makes these kabobs an easy standout for any cookout.
Steakhouse Style Beef
Turn up the heat with our Steakhouse Style Beef Kabobs. Featuring hearty, tender cuts of beef seasoned with bold, classic steakhouse flavor, these kabobs deliver that rich, savory bite in every skewer. Just throw them on the grill for a perfectly seared outside and juicy center—an easy way to bring steakhouse-quality flavor to your own backyard.
Cookout Essentials
Round out your grill game with the unsung heroes from Stew Leonard's—all the sides, snacks, and extras that make a cookout memorable. From crisp, freshly made salads and classic deli sides to bakery-fresh rolls, chips, and sweet treats, everything is prepped for easy entertaining. Add in flavorful marinades, zesty condiments, and ice-cold drinks, and you’ve got all the essentials covered—so every bite beyond the main dish is just as satisfying.
Stew's Burgers 101
Watch as Stew gives a crash course on all the great burgers we offer at Stew Leonard’s and which is his very favorite.
Grilled BBQ Cheeseburgers
Get back to cheeseburger basics with this recipe for grilled barbecue sauce-slathered cheeseburgers. They’re so good, cheese, and melty, it’ll remind you of why you love grilling in the first place.