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Cook Your Catch: How Peter Miller Grills Steaks Dockside

Peter Miller provides a simple recipe for a superb ribeye and vegetable dinner.


There’s no doubt the bounty provided by the oceans and freshwater fisheries is something to be treasured – and one of the big perks of boating and angling. But sometimes, nothing but a steak will do.

Maybe you haven’t been fishing lately, and your freezer is low on fillets. Or perhaps one of your guests isn’t a seafood fan. Maybe you’re just craving red meat to power you up for the next day’s fishing. Whatever the reason, a well-prepared steak is hard to beat.

In this Cook Your Catch video, Mercury Pro Team angler Peter Miller, host of Discovery Channel’s “Uncharted Waters with Peter Miller,” shows us his dockside recipe for grilled ribeye steaks with summer squash, zucchini and sauteed mushrooms. Aside from the food, all you need to prepare this feast is a grill (a side burner helps with the mushrooms) and basic grilling tools, plus a few spices that you probably already have in your pantry. Miller provides step-by-step instructions in the video, and the ingredients are listed below.

Don’t be intimidated: Anyone with even basic grilling or cooking skills can make this meal and have it be the highlight of the evening. Just start with quality meat, resist the temptation to squeeze the juices out of the steaks while grilling and don’t overcook them. If you’re not experienced in cooking steaks to temperature (medium rare, medium, etc.), for about $20 a good meat thermometer will remove all the guesswork.


Grilled Ribeye Steaks

3 ribeye steaks

2 tablespoons low-sodium soy sauce

1 teaspoon garlic salt

1 teaspoon seasoned salt

In a zipper-seal bag, combine all ingredients. Coat the steaks with the marinade by working the bag around in your hands.

Let the steaks marinate for at least 20 to 30 minutes, but a couple of hours is better.

Heat grill to 400 to 500 degrees F on the high setting.

Sear the steaks for 2 minutes on each side. Reduce the heat to medium and cook for another 3 to 4 minutes per side, or until steaks have reached the desired internal temperature.

Allow steaks to rest for a few minutes after you pull them off the grill. Plate and serve with your sides.


Sauteed Mushrooms

1 to 2 cups sliced mushrooms

1/2 cup whole milk

1 1/2 tablespoons salted butter

1 teaspoon low-sodium soy sauce

Pinch garlic salt

Pinch seasoned salt

In a large saucepan on medium heat, melt the butter.

Add the mushrooms, followed by the remaining ingredients.

Simmer and stir occasionally with a wooden spoon for 10 to 15 minutes or until most of the liquid evaporates and the mushrooms start to brown.

Mushrooms can be eaten as a side dish or poured over the steaks.


Grilled Zucchini and Squash

2 cups thinly sliced summer (yellow) squash and zucchini

4 tablespoons olive oil

1 teaspoon kosher salt

1 tablespoon fresh black pepper (or to taste)

Set grill to medium heat.

In a sealed container, combine all ingredients. Shake to coat squash and zucchini pieces in oil and spices.

Pour slices into a wire mesh grilling basket. Place basket on the grill, and shake the basket or use a wooden spoon to separate the slices.

Turn slices frequently until a slight char forms on all or most of the pieces. Serve hot with the steaks and mushrooms.


To learn more about “Uncharted Waters with Peter Miller,” visit Links to all of Miller’s social media accounts are listed on the website. Feel free to share pictures and a full report of your own grilled ribeye meal.

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Cook Your Catch: How Peter Miller Grills Steaks Dockside
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