Bobby Flay’s Best Recipes Inspired By The Flay List

“Cooking burgers over cedar planks creates amazing flavor, infusing every bite with smoky complexity,” Bobby says.

Sweet Vidalia onions balance the spicy bite of the horseradish mustard atop this hearty burger.

Bobby recommends using an 80-20 blend of ground beef so the burgers turn out juicy and full of flavor.

True to his signature style, Bobby “Crunchified” this burger with a layer of crispy potato chips on top. You will love the texture they deliver in every bite.

Bobby recommends orata or mahi mahi to make these fish tacos, but you can use whatever white flaky fish you can find.

A few teaspoons of brown sugar are all it takes to caramelize the chicken and balance the smokiness of the spices.

Follow Bobby’s lead and stick with a classic seasoning of salt and pepper when grilling the skirt steak. There’s plenty of flavor in the meat, as well as in the salsa.

Bobby soaks his chicken in a marinade of buttermilk, hot sauce and chili powder to both tenderize the chicken and give it a tangy flavor. For the frying batter, he double-dips the chicken into the dry and liquid mixtures to ensure a crunchy crust.

Bobby puts a Korean spin on a fried chicken sandwich by topping it with a kimchee slaw and an aioli made with gochujang, a Korean red chile paste that’s both sweet and spicy.

An ideal meal for any time of the day, Bobby’s chicken and waffles are glazed with a sweet-heat honey-peppercorn sauce.

It’s (medium) rare to find a steak recipe as easy as this. Meat, oil, salt and pepper — that’s it.

Finely ground espresso elevates this spice-rub and provides the rib-eye steaks with earthy, rich notes. But don’t worry – it doesn’t taste like a cup of joe!

When slicing beef really thin like Bobby does here, it’s best to stick it in the freezer for about 30 to 45 minutes beforehand. That makes it easier to slice without shredding.

A combo of soy sauce, ginger, sake and sesame oil guarantees this steak is packed with flavor.

Bobby makes clarified butter by skimming the foam off the top and removing the milk solids, and then infuses it with bright citrus and fragrant tarragon, which pair well with the succulent lobster.

Save this one for a special occasion. It’s shockingly simple to prepare, but your guests will be wowed by the results.

Bobby takes the Italian-American favorite sausage and peppers and turns it into a pizza for crowd-pleasing results.

No need for a pizza oven with this recipe. Bobby makes pizza right on the grill, easily achieving a crispy crust that still has those perfect pillow-y pockets of air.