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
With the arrival of backyard grilling season, Stew Leonard’s customers are fired up for a memorable – and tasty – start to summer! Stew’s butchers and chefs know that at the top of every crowd-pleasing summertime menu is a classic cheeseburger. Here, they share their tips for grilling the perfect burger every time now through Labor Day.
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!
Leave the patties alone once they’re on the grill and aim for one single flip halfway through cooking time. And don’t press the patties down on the grill when cooking. If testing the burgers for doneness, use an instant-read thermometer and insert horizontally into the sides of the patties.
Medium-rare: 120°–125°F
Medium: 130°–135°F
Medium-well: 140°–145°F
Well-done: 150°F-155°F
How To Grill The Perfect Steak
With the arrival of backyard grilling season, Stew Leonard’s customers are fired up for a memorable – and tasty – start to summer! Stew’s butchers and chefs know that at the top of every crowd-pleasing summertime menu is a classic cheeseburger. Here, they share their tips for grilling the perfect burger every time now through Labor Day.
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 hotter side of the grill for 2 or 3 minutes. Don’t move the steaks until a crust has formed. Flip and brown the opposite side for 2 or 3 minutes. Once well browned on both sides, move them to the cooler side of the grill and cook until they reach your preferred degree of doneness.
• Rare: Remove at 120°F /Serve at 125°F
• Medium-Rare: Remove at at 125°F /Serve at130°F
• Medium: Remove at 135°F /Serve at 140°F
Let the steaks rest on a platter, covered in foil, for 5 minutes so that the juices will redistribute evenly.
More Grilling Favorites
With the arrival of backyard grilling season, Stew Leonard’s customers are fired up for a memorable – and tasty – start to summer! Stew’s butchers and chefs know that at the top of every crowd-pleasing summertime menu is a classic cheeseburger. Here, they share their tips for grilling the perfect burger every time now through Labor Day.
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 खरीद. Preheat the grill to medium and oil the grates היט 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
Filet Mignon
Our fork-tender filet mignon is our most popular steak—and for good reason. It’s super tender, full of flavor, and perfect for a great meal at home. Our butchers custom cut each piece just the way you like it, so you know you’re getting a fresh, high-quality steak every time. Whether it’s a special occasion or just a night you want something really good, this cut never disappoints.
Porterhouse
The porterhouse is basically the king of steaks—it’s like getting two favorites in one cut. On one side you’ve got a juicy strip steak, on the other a buttery-soft filet, all held together by that signature T-shaped bone. It’s thick, bold, and made for the grill, with big-time flavor in every bite. Whether you’re sharing it or taking it on solo (no judgment), the porterhouse brings serious steakhouse vibes right to your plate.
Rib-Eye
You can't go wrong with a rib-eye! Rib-eye steaks are a go-to for the grill, especially if you’re looking for big, juicy flavor with minimal fuss. Thanks to all that marbling, they stay tender and rich as they cook, giving you that perfect balance of a nice crust on the outside and melt-in-your-mouth goodness inside. Just season with salt and pepper, throw them on a hot grill, and you’re well on your way to steakhouse-quality results right at home.
Three Ways To Grill Corn On The Cob
Make sure you start with the freshest local corn possible. Plan to cook the corn as soon as you get home for maximum flavor. 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 multiple times so that it builds up a coating and your corn on the cob won’t stick.
- In the husk –
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- For a gas grill, pre-heat grill to 400°F and place corn in husks directly on grates. Leave corn on grill for three minutes per side, until the husks begin to turn light brown. Let the corn cool slightly, then peel back the husk and silk, and roll in butter.
- For a charcoal grill, place the corn in the husk directly on top of the hot coals, or on top of a grate set over the coals. Cook, turning occasionally, until it’s steamed through, about 15 minutes. Let the corn cool slightly, then peel back the husk and silk, and roll in butter.
- Wrapped in aluminum foil-
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- For a gas grill, pre-heat grill to 350°F. Shuck the corn completely and wrap it in aluminum foil. Place the corn directly on the grates for about 30 minutes. After pulling the corn off the grill, let the steam out of the foil before unwrapping.
- For a charcoal grill, shuck the corn completely and wrap it in aluminum foil. Grill directly on top of the hot coals. Cook, turning occasionally, until the corn is fully cooked, about 15 minutes. After pulling the corn off the grill, let the steam out of the foil before unwrapping.
Note: The foil will keep the corn hot for a long time, making this a great method when serving a large crowd.
- Char-grilled-
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- For a gas grill, pre-heat grill to 400°F. Shuck the corn completely and place it directly on the grates. Grill, turning occasionally, until it’s completely charred and cooked through. This should take about 8 minutes.
- For a charcoal grill, shuck the corn completely and place it directly over the hot coals. Grill, turning occasionally, until it’s completely charred and cooked through, about 10 minutes.
Don’t have a grill? Place a whole, un-shucked ear of corn in the microwave. Microwave it for three minutes and you’ll have perfectly cooked corn on the cob.
