Summer’s Last Feast, Autumn’s First Fire
As the last warm evenings of August fade into cooler September nights, our cooking instincts shift too. Summer is all about smoky barbecues, light seafood, and crisp salads – but autumn calls for richer flavours, heartier cuts, and sides with more depth.
The beauty of grilling is that it doesn’t have to end with summer. With the right ingredients and techniques, your grill becomes the bridge between the freshness of August and the comfort of autumn.
1. Rethinking the Cuts: From Lean to Hearty
Summer Staples:
Thin cuts like flank steak, bavette, or souvlaki skewers thrive over quick, high heat – perfect for long evenings outdoors.
Autumn Transition:
Shift towards cuts that benefit from slightly longer cooking or carry more marbling:
Lamb Racks or Chops with rosemary and garlic, grilled and paired with roasted squash
Pork Collar Steaks marinated with paprika and thyme, juicy and robust
Bone-In Ribeye – that extra fat cap makes it ideal for cooler nights when comfort matters most
2. Seafood That Matches the Season
Summer Staples:
Delicate whole fish like seabass or sardines, kissed with lemon and herbs.
Autumn Transition:
Go for richer, meatier seafood:
Wild Black Cod Alaska – its buttery texture pairs beautifully with smoky grilling and autumnal flavours like miso, maple, or roasted fennel.
Patagonian King Prawns – marinate with chili and garlic, serve alongside charred corn or pumpkin.
3. Sides: Freshness Meets Comfort
Late Summer:
Tomato salads, grilled zucchini, fresh greens.
Into Autumn:
Grilled root vegetables – carrots, parsnips, beets – drizzled with olive oil and honey
Charred fennel salad with citrus and herbs
Warm grain bowls (freekeh or bulgur) topped with pomegranate seeds and mint for brightness
4. The Wine Pairing Shift
Warm evenings beg for crisp rosé or mineral whites, but as nights cool, your grill deserves a bolder pour:
August nights: Sauvignon Blanc, Albariño, or a chilled Pinot Noir
September feasts: Grenache-based Côtes du Rhône, a silky Chianti, or even an oaked Chardonnay to handle richer cuts and smoky cod
5. The Ribeye Club Difference
Cooking seasonally isn’t just about recipes – it’s about respecting ingredients at their peak. By transitioning from lighter cuts and sides into heartier, more robust flavours, you keep your table exciting and sustainable.
At The Ribeye Club, our steaks, lamb, pork, and wild seafood are selected to carry you from summer grills into autumn comfort with no compromise.
Ready to fire up your grill for the season ahead? Explore our premium cuts and wild seafood – crafted for summer’s last feasts and autumn’s first comforts.
