This Amazing Steak recipe was written by celebrity chef and THOR Kitchen brand ambassador Brad Miller. Chef Miller will be firing things up in the kitchen, using his own suite of THOR Kitchen appliances to create exclusive recipes!

Growing up in the midwest with a butcher father, I can confidently say I know A LOT about beef. At a young age, I was exposed to whole cuts of beef hanging in the walk-in fridge at the butcher shop. I also spent countless hours watching my dad cut meat and then bring it home and cook it up. This exposure is what eventually sparked my love for cooking and led me to culinary school. Through countless hours working in high-end restaurants, I honed my skills in the art of meat cookery. I’ve cooked steak every which way you can imagine – and I’ve been a party to the searing vs. grilling debate many times. My answer is always the same – it depends on what you’re going for. Sometimes I grill because I want that char-grilled flavor grilling provides, other times I want that super browned all-around flavor that a hard sear gets you. So, my answer is always… BOTH! For this recipe, I love a good hard sear in a cast iron pan. Not only do you get a good browning all the way around the meat, but there’s the added bonus of being able to butter-baste your steak with garlic rosemary-infused brown butter. Next time you can’t decide which way you want to cook your steak, give this a try. You will be blown away!

For The Steak: The key to having a great steak experience is picking out your steak. You want to find a steak with great marbling – this marbling will ensure a very flavorful steak in every bite. Once you have your steak picked out and ready to go it’s time to season. Season it generously with kosher salt and black pepper.

Once seasoned properly, heat your pan and grapeseed oil to very hot. You want the pan and oil hot because your steak is going to cool it down once placed inside. This also ensures a nice sear on the outside of the steak

When you have achieved a nice deep brown sear on both sides it’s time to throw in the butter, garlic and rosemary. Let the rosemary and garlic flavor the butter for about 20 seconds.

Once the butter becomes foamy, take a spoon and baste your steak on both sides with the butter.

After basting your steak to your desired temperature, it needs to rest. The reason we let it rest is to have the meat relax and reabsorb its juices.

You can leave it on the bone if you prefer. I like it cut off the bone so you can get nice even slices for presentation

Because we properly rested our steak, you can cut into the meat without the juices going everywhere on the cutting board. We want those juices in our mouths, not on the board. When cutting make sure to cut nice thick slices. We do this for mouthfeel and to keep those pieces warm, the thinner you slice the quicker the pieces cool.

After you cut the slices, we want to garnish the steak with a couple drizzles of lemon juice. Then a pinch of sea salt, the rosemary and garlic from our basting and our brown butter.

This is a simple yet mouthwatering way to enjoy that big beefy flavor without all the fuss. I personally would eat this with no sides or anything else. Just a nice big glass of Napa Cab! Enjoy!

This Chocolate Bacon Bourbon Pancake recipe was written by celebrity chef and THOR Kitchen brand ambassador Brad Miller. Chef Miller will be firing things up in the kitchen, using his own suite of THOR Kitchen appliances to create exclusive recipes!

I came up with this recipe because I wanted to have a fun dish for a “Guys Brunch.” I know I know, guys brunch says it all – but hear me out. I wanted to do something that was filling but also insanely delicious. I also wanted to incorporate some sort of bourbon or whiskey into my dish. Boom…. pancakes it is! The flavor of bourbon pairs so well with sweet savory dishes, so I knew this would be perfect with maple syrup. That’s also how the bacon and chocolate were born into this recipe. All the flavors completely match and complement each other. I mean what says “Guys Brunch” more than Bourbon, Bacon and Chocolate?! These should be served hot off the griddle with some room temp butter in between the layers. This dish is also best when you teeter on the line of adding almost too much maple syrup. So, enjoy and make sure you make extra, because these go quick when the mimosas (yes, I do love a mimosa!) are flowing.

For The Pancakes: Start by mixing the flour, baking powder, sugar and salt together. Add in your milk then your lightly beaten eggs and oil.

Then vigorously whisk the batter. Check the consistency by seeing if a thick stream is made when lifting your whisk out.

Once the consistency is correct, add in your cooked bacon, chocolate chips and stir. 

Bourbon Maple Syrup: While your batter is resting for a couple of minutes, let’s make our bourbon maple syrup. Add your bourbon to a pot and turn on the heat to high. As bourbon gets hot, let it ignite in the pot and flame up. Let the alcohol burn off for about 30 seconds then turn off the heat and add your maple syrup. Let it stand at room temp till ready to use.

Cooking Pancakes: Place a nonstick skillet over medium heat. Once hot, coat your pan in a nonstick cooking spray. Then ladle a small amount (approximately ¼ cup at a time) of the batter into the skillet.

After about a minute, start to loosen your pancake up around the edges with your spatula. Look for small air pockets releasing around the pancake. The air pockets mean its cooking through. Once a golden color is achieved give it a flip and cook through till fluffy. Repeat this process until you finish your batter.

Transfer your pancakes to a plate and let’s start the fun part. Add a little pat of room temperature butter to each layer of pancake you have. And finish with a top layer of butter.

Now grab your warm maple syrup and go nuts drizzling it on your pancakes.

Enjoy hot and fresh!

This Shrimp Cocktail recipe was written by celebrity chef and THOR Kitchen brand ambassador Brad Miller. Chef Miller will be firing things up in the kitchen, using his own suite of THOR Kitchen appliances to create exclusive recipes!

Shrimp cocktail is an old familiar friend for me. Growing up, the only time I could get my hands on this delicious dish was Christmas eve. Every year family and friends would gather around the buffet table filled with chips, dips, and casseroles brought in by different family members who had their signature dish. I would always have my eye on that black plastic platter (which seems to be the go-to for every store’s cocktail shrimp platter) adorned with little soldiers all lined up in a circular pattern. While other kids were begging to have cookies before they ate, I was planning on how many shrimp I could grab without being told: “save some for the guests.”. Now it seems to be on every steakhouse menu across the nation – and rightfully so!

I have eaten and tried many shrimp cocktails and restaurant versions of the classic cocktail sauce all over this planet. I’ve only found a few places doing it the justice and attention to detail it deserves. This is why I have shrimp cocktail on the menu at my restaurant. I wanted to showcase how amazing technique-driven and thoughtfully prepared shrimp cocktail could be. I also wanted an excuse to eat it without waiting till the Holidays!

For The Poaching Liquid: First thing we want to do before anything else is getting our poaching liquid rocking and rolling. We want to add a large carrot diced, a celery branch diced, and a medium white onion diced.

Squeezed lemon, and remains of lemon go in.

Then the rice wine vinegar, kosher salt, thyme, bay leaves, water, black peppercorns, mustard seeds, chili flakes, and coriander together in a pot.

Now we need to turn our heat on full blast under our pot. This needs to boil at the very least for 20 mins. This will flavor our liquid and make it nice and tasty for our shrimp. While you’re waiting 20 minutes for the poaching liquid, we can make our dipping sauces.

Cocktail Sauce: Peel off the outer skin of the horseradish and grate it with your microplane until you have about 2 tablespoons. Then add it to your ½ cup ketchup, 1 teaspoon Worcestershire sauce, and the Juice of a ¼ lemon. Stir it up until everything is incorporated. Put in your ramekin for later.

Yuzu Aioli: Combine ½ cup best foods mayonnaise, 2 tablespoons yuzu juice, 1 tablespoon fresh, chopped chives, and ½ teaspoon of salt. Mix it up until everything is incorporated. Place a little sauce in a small ramekin and reserve for plating.

Cooking our Shrimp: Our poaching liquid should be nice and flavorful by now, so let’s turn off the heat and cook our shrimp. After turning off your heat, gently place the shrimp in the liquid and stir. It should take about 3-5 minutes to cook. Once cooked through, remove the shrimp and place in an ice water bath for 5 minutes or till cold.

Once the shrimp are cold, remove them from the ice water bath and pat them dry with a towel

Assembling the dish: Fill up a shallow bowl with ice. Place one of each sauce ramekin in the middle of the ice. Pile your shrimp high with lemons all around and inside the bowl with the shrimp. Garnish your cocktail sauce with more fresh horseradish on top. Place seaweed all over your bowl to garnish the shrimp.

Take little pieces of bibb lettuce and tuck them inside the ice, so a little bit is popping out. Enjoy!

So Perfect. Enjoy!

We’ve teamed up with celebrity chef Brad Miller for an epic partnership! Miller will be firing things up as our newest brand ambassador, using his own suite of THOR Kitchen appliances to create exclusive recipes and offer giveaways to fans and foodies alike. Check out what he’s got with this exclusive kitchen sneak peek. Read more about our partnership with Chef Brad Miller here.

Shop the look:

Check out the products featured in Ched Brad Miller’s new THOR Kitchen!

30 Inch Professional Gas Range

The THOR Kitchen 30 Inch Professional Liquid Propane Range is a stainless-steel machine that is designed with professional features and functionality. This powerful range has 4 burners including an 18,000 BTU single burner, a 15,000 BTU dual burner and two 12,000 BTU single burners giving you the flexible cooktop you’ve been dreaming about. Learn more here.

36 Inch Professional French Door Refrigerator

Let’s keep everything as cool, crisp, cold and/or frozen as the recipe calls for, shall we? Answering the call is THOR Kitchen’s 36 Inch Professional French Door Refrigerator. Inside is where the magic happens, you’ll find two freezer drawers, a full-width chiller drawer and a Dual Cooling system that separates the refrigerator and freezer zones.  Moisture, odor transfer and freezer burn? Gone. Compliments on meals? Way, way up. Learn more here.

24 Inch Dual Zone Indoor/Outdoor Wine Cooler

This beautifully designed 24 Inch Dual Zone Wine Cooler can be used for entertaining indoors or outside in your outdoor kitchen. It features two temperature-controlled zones that help preserve the flavor and integrity of individual wines. There’s a special zone for whites and a separate zone for reds. The 46 wine bottle capacity can easily fit a full selection of wines. Learn more here.

Outdoor Kitchen Pizza Oven and Cabinet

The THOR Kitchen Wood Burning Pizza Oven adds smokey and savory flavor to any recipe, featuring a classic ceramic pizza stone and flue damper to control heat flow. It comes equipped with a pizza cutter, pizza peel, pizza/pie server, brush – and has a handy accessories rack to store it all (What is an artist without his tools?). An extra large, bottom storage cabinet is the perfect place to store your extra supplies and grilling essentials. Buon appetite! Learn more here.

THOR Kitchen and celebrity chef Brad Miller are teaming up with a new partnership. Miller will serve as brand ambassador for THOR, using his own suite of professional appliances to create THOR-exclusive recipes and offer giveaways to fans and foodies alike. Click here to read more over on KBB!

Shop Chef Miller’s THOR Kitchen Suite:

30 Inch Professional Gas Range

The THOR Kitchen 30 Inch Professional Liquid Propane Range is a stainless-steel machine that is designed with professional features and functionality. This powerful range has 4 burners including an 18,000 BTU single burner, a 15,000 BTU dual burner and two 12,000 BTU single burners giving you the flexible cooktop you’ve been dreaming about. Learn more here. 

36 Inch Professional French Door Refrigerator

Let’s keep everything as cool, crisp, cold and/or frozen as the recipe calls for, shall we? Answering the call is THOR Kitchen’s 36 Inch Professional French Door Refrigerator. Inside is where the magic happens, you’ll find two freezer drawers, a full-width chiller drawer and a Dual Cooling system that separates the refrigerator and freezer zones.  Moisture, odor transfer and freezer burn? Gone. Compliments on meals? Way, way up. Learn more here.

24 Inch Dual Zone Indoor/Outdoor Wine Cooler

What is a perfectly cooked masterpiece without the perfectly preserved wine pairing? THOR Kitchen offers a wide range of models with important attention to detail to best accommodate your wine preservation requirements and personal taste—in wine, as well as décor. Learn more here.

Outdoor Kitchen Pizza Oven and Cabinet

The THOR Kitchen Wood Burning Pizza Oven adds smokey and savory flavor to any recipe, featuring a classic ceramic pizza stone and flue damper to control heat flow. It comes equipped with a pizza cutter, pizza peel, pizza/pie server, brush – and has a handy accessories rack to store it all (What is an artist without his tools?). Learn more here.

Have you heard the news? We’ve teamed up with celebrity chef Brad Miller for an epic partnership!

Miller will be firing things up as our newest brand ambassador, using his own suite of THOR Kitchen appliances to create exclusive recipes and offer giveaways to fans and foodies alike.

“I am very excited to begin working with THOR Kitchen and show everyone how strong, powerful and versatile their products are,” said Miller. “For me, cooking is much more than just a job—it’s my lifestyle. THOR’s appliances allow me to continue to cook the latest and most popular recipes for everyone to enjoy.”

“We are excited to welcome Chef Miller into the THOR family,” said Kyle You, THOR Kitchen Managing Director. “From his experience in kitchens around the world, his trend setting recipes and his infectious personality, Chef Miller has already been an advocate for THOR Kitchen, and we are excited to expand our collaboration to bring his passions and ambassadorship to the next level.”

A graduate of the Scottsdale Culinary Institute’s Cordon Bleu program, Chef Miller began his career at Arizona’s 5-Star Latilla at the Boulders and 4-star Wright’s at the Arizona Biltmore, before heading to the prestigious and Michelin-starred restaurant Patina in Los Angeles.

Currently, Chef Miller is the Chef and Co-Owner at Inn of the Seventh Ray restaurant and corporate chef and tastemaker for Five Star Senior Living—one of the country’s most prestigious retirement communities. He is also the owner of Brown Butter Productions, a catering and content production company.

Chef Miller is a much sought-after media personality, appearing on television networks such as Food Network, NBC, FOX, Tasted Channel and the Cooking Channel. That’s where you can find him on his very own show “Food Truck Nation,” which is currently in its second season.

Miller will be using his own, hand-picked suite of THOR Kitchen products, including: 30-inch Professional Gas Range, 24-inch Dual Zone Indoor/Outdoor Wine Cooler, Outdoor Kitchen Pizza Oven and Cabinet, 36-inch Professional French Door Refrigerator.

Stay tuned, things are about to heat up! 🔥