12 Ways to Cook Like Tyler Florence

Tyler Florence is known for his acclaimed San Francisco restaurant Wayfare Tavern, more than 15 cookbooks, and 25 years of appearances on the Food Network. Over the years, the celebrity chef has shared his grilling tips, steak secrets, and even marshmallow toasting tricks with Food & Wine, in addition to a dozen recipes. From a centerpiece-worthy ribeye to summer cookout stunners like Italian sausage hot dogs, a colorful bulgur salad, and a vibrant frozen cocktail, these are our favorite ways to cook and entertain like Tyler Florence.

Tomahawk Ribeye with Béarnaise Sauce

Photo by Jennifer Causey / Prop Styling by Julia Bayless / Food Styling by Ruth Blackburn

Florence sears tomahawk ribeye on the stovetop and then finishes it in the oven to develop a nice crust on the outside with tender and juicy meat on the inside. The beef rests in a mixture of clarified butter, thyme, and rosemary to infuse the meat with richness, then it’s served with a decadent Béarnaise sauce.

Grilled Italian Sausage with Apple Mustard and Giardiniera

Greg Dupree / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Florence brings these spicy, tangy, and sweet sausage to cookouts, topping the hot dogs with sweet apple mustard and giardiniera, a bright mix of pickled vegetables.

Steamed Mussels with Coconut Milk and Thai Chiles

Diana Chistruga

Florence infuses a French classic with Thai flavors for this party-perfect dish, steaming plump mussels in reduced lager then adding a creamy, spicy, slightly tart mixture of Thai chiles, cilantro, coconut milk, garlic, ginger, and lime juice.

Icy Lemon-Ginger Vodka Cocktail

Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Gabriel Greco, Addelyn Evans

Florence makes a vodka-infused slushy with frozen lemon-ginger syrup for a refreshing summer cocktail that’s garnished with mint sprigs.

Herb-Roasted Spatchcock Chicken

Florence takes 10 minutes to spatchcock or butterfly whole chicken — to get as much crispiness as possible — and rub it with olive oil, oregano, thyme, and rosemary before roasting. The herbaceous bird is ready in an hour.

Summer Bulgur and Green Bean Salad

Serve this light, fluffy bulgur salad with red and yellow cherry tomatoes, toasted almonds, crisp green beans, and mint as a colorful side dish.

Extra Crispy Fried Chicken

The secret to Florence’s phenomenal fried chicken is roasting whole chickens low and slow for juiciness, then coating the pieces in seasoned flour and frying ithem n oil that’s been infused with garlic and herbs.

Skirt Steak with Shiso-Shallot Butter

This recipe layers flavor, from a marinade made with hoisin sauce, soy sauce, and brown sugar, to butter blended with caramelized shallots and shiso leaves to put on top of the steak before serving.

Bacon Burgers on Brioche Buns

Florence simplifies his custom burger blend with this recipe for a mix of chuck and sirloin, topped with thick-cut bacon and red onions and served with Brie and a lemony mayonnaise.