Beyond The Bench

Benchmade Station Knife with OD Green G10 handle resting on a platter of sliced grilled flank steak, lime, and charred flour tortilla
  • Recipes

Matt Groark's Flank Steak Fajitas

Jon Marquez

This recipe from Matt Groark is inspired by memorable nights spent with friends watching football and eating delicious fajitas. Discover how to recreate this comforting dish on the grill at...

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Eduardo Garcia fly fishing on the banks of a mountain river with snow-capped peaks in the background
  • Recipes

Eduardo Garcia's Fish Tacos

Jon Marquez

Chef Eduardo Garcia traces this fish taco recipe back to the riverbank where his father first cooked it. A family tradition built around fresh catch, fire, and the right tools.

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A hand spoons rich, scratch-made black beans from a wooden plate, garnished with onions and herbs.
  • Recipes

Eduardo Garcia's Scratch-Made Black Beans

Jon Marquez

This scratch-made black beans recipe from chef Eduardo Garcia is slow-simmered with onion, garlic, cumin, and chile for rich, savory depth. Topped with fresh cilantro, onion, and cotija cheese, it’s...

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Gloved hand holds a knife near charred squash over glowing embers, capturing the rustic fire-roasting process.
  • Recipes

Chad White's Fire-Roasted Buttercup Squash

Jon Marquez

Accompanied by pomegranate molasses and celery leaf, this smoky and tender squash recipe is a perfect side for that cowboy steak or pork tomahawk that's resting on the cutting board.

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Two raw bone-in steaks garnished with rosemary on butcher paper, with a chef's hand and knife ready for prep.
  • Recipes

Chad White's Fire-Roasted Bone-In Cowboy Steak

Jon Marquez

This fire-roasted cowboy steak, enhanced with Chef Chad White’s Brisket Bomb Rub, delivers a robust and flavorful experience with a smoky crust and juicy, tender interior—a true showstopper!

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