Make the Perfect Steak With Any Cut

By May 07, 2020

Rib-Eye Steaks with Chimichurri
Matt Taylor-Gross
Bistecca alla Fiorentina with Watercress and Pistachio Salad
A zingy Filipino-inspired marinade turns rib-eye steak into a refreshing weeknight dinner. Pounding the meat first makes it quick to get on the table, too. Get the recipe for Quick Filipino-Style Rib-Eye Steaks (Bistek Tagalog)
Chef José Andrés likes to season his steak after it cooks, claiming that this helps to accentuate the flavor of meat, and particularly this slow-grilled, smoky rib eye. Get the recipe for Grilled Bone-In Rib Eye »

Filet Oskar (Steak with Crab and Hollandaise)

Brother Sebastian’s in Omaha serves up a decadent crab-and-hollandaise-draped riff on surf and turf. See the recipe for Filet Oskar (Steak with Crab and Hollandaise) »

Rib-Eye Steak with Chimichurri

Rib-Eye Steak with Chimichurri
Minute steak

Grilled Steakhouse Steak

What does it take to grill a great steak? Careful technique. These steaks are all about the “reverse sear,” in which you start the steak over a low fire and then brown it over high to finish. Recipe adapted from Meathead by Craig Goldwyn. Get the recipe for Grilled Steakhouse »

Chivito (Uruguayan Cheesesteak) Sandwich

Chivito sandwich

Grilled Flank Steak with Coca-Cola-Pickled Onions

In Korea, lettuce is often used as a crisp wrapper for bulgogi (marinated beef). In this recipe, sweeter pickled onions take the place of spicy kimchi. Get the recipe for Grilled Flank Steak with Coca-Cola-Pickled Onions »

Grapefruit & Habanero Skirt Steak with Grilled Tomato Salsa

Grapefruit & Habanero Skirt Steak with Grilled Tomato Salsa

Marinated Flank Steak

Flank steak, also known as London broil, isn’t the most tender cut of beef, but it is one of the most flavorful. The key to getting a tender flank steak is to let the meat marinate for a good, long time—in this case, in a mixture of red wine, Worcestershire sauce, garlic, various spices, and fresh rosemary—and then carve it across the grain into thin slices before serving.

Giant Fennel-Chile-Rubbed Steak

This T-bone steak is grilled with a simple rub of ground fennel seeds, black peppercorns, and red chile flakes. Get the recipe for Giant Fennel-Chile-Rubbed Steak »
The recipe for this dish is based on one in Glorious French Food by our friend James Peterson. “Strictly speaking,” writes Peterson, “an entrecote is a boneless rib steak … but nowadays, in good places at least, [it’s] a contre-filet (what in New York is called a strip steak).”

Standing Rib Roast with Black Currant Port Glaze

Standing Rib Roast with Currant Port Glaze

Piccolo Pete’s Prime Rib

Prime rib is a beloved Omaha steakhouse specialty. One of our favorite versions comes from Piccolo Pete’s, where the meat is rubbed with Italian spices and blasted with high heat to form a flavorful crust. Get the recipe for Piccolo Pete’s Prime Rib »
A lean cut like filet mignon takes well to sautéeing in a little fat, as in this classic preparation with a simple pan sauce that’s laced with brandy and set aflame—a spectacular feat that cooks off the alcohol and contributes rich caramel notes to the dish. Get the recipe Steak Diane »

Garlic and Red-Miso Porterhouse

A marinade of red miso, ginger, and garlic gives this steak a crisp, flavorful crust and a juicy interior. Get the recipe for Garlic and Red-Miso Porterhouse »

Grilled Rib Eye with Sweet-Hot Pepper Sauce

This dry-aged rib eye is made extra luxurious by basting it in rendered beef fat. Get the recipe for Grilled Rib Eye with Sweet-Hot Pepper Sauce »

Coffee-and Soy-Marinated Flank Steak

Strong coffee pairs with soy sauce and lightly caramelized garlic and onions in a marinade that leads to ultra-juicy flank steak. Get the recipe for Coffee-and Soy-Marinated Flank Steak »

Grilled Skirt Steak with Herb Salad

This steak is seasoned simply with salt and pepper and served with a light herb salad with a whole grain mustard and honey dressing. Get the recipe for Grilled Skirt Steak with Herb Salad »

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