Chris Cosentino spices his bison strip loin with juniper, since juniper berries often grow where bison graze; the bison can also be replaced with a beef strip loin. For putting a good crust on a juicy steak, Cosentino says, "A hot stone is awesome!" Sometimes known as cooking a la plancha, the method requires heating a smooth stone or cast-iron griddle over hot coals, creating a surface ideal for searing, no oil required. Pizza stones work well here.Plus: More Grilling Rubs and Glazes
Grilled spring onions or scallions and red onion slices.
Some red grape varieties are known for their herbal nuances—Cabernet Franc, for instance, often has a distinctive floral pepperiness that makes it an interesting partner for Cosentino's juniper-inflected strip loins.