A balanced diet is important, but sometimes you want to go all-out with a big, juicy steak. Few things are more satisfying than a perfectly cooked slab of beef, whether it’s grilled, pan-seared, or roasted. For those times that you just have to splurge, we’ve collected our favorite steak recipes.
When it comes to methods for cooking steak, it’s hard to beat a grill. The high heat gives the meat a wonderful crust, and the fire imbues it with a delicious smoky flavor. Throw a bone-in rib eye or spice-rubbed T-bone on the grill and let the coals work their magic. Or try flank steak, which is great for grilling because its thinness makes high heat ideal.
You don’t have to break out the grill to cook a great steak. A cast-iron skillet on the stove works beautifully for our classic Italian bistecca alla fiorentina or our Filipino-style rib eye. Or pan-sear filet mignon and top with sweet lump crabmeat and creamy hollandaise for an indulgent Steak Oscar.
When cooking steak for a crowd, you’re sure to impress with a rib roast. This large piece of meat is cooked whole before being sliced into individual steaks. Its size requires a two-stage cooking process to get a proper outer crust without overcooking the interior. In our standing rib roast with black currant port glaze and roast boneless prime rib, this is accomplished by searing off the steak in a cast-iron skillet before finishing the cooking in a low oven.
Find all of these dishes and more in our collection of best steak recipes.
Modeled after the famed Tuscan porterhouse, which in Italy is most often served in hefty cuts for sharing, this slightly more petite version comes together quickly, easily, and affordably for dinner at home. The simple seasonings of fresh garlic, salt, olive oil, and some hidden anchovies for umami are slicked on using a pastry brush at the end of cooking. Ideally, use a quality steak with some age on it—the meat will be deeply flavorful on its own even without the seasoning. Get the recipe for Bistecca alla Fiorentina with Watercress and Pistachio Salad »Jenny Huang
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 »Matt Taylor-Gross
“Beef is excellently suited to Express-cookery, since it is delicious when it is served underdone,” de Pomiane advises. Use a steak sliced no thicker than 1 inch to achieve a crispy crust and warm, pink center in a short cooking time. Get the recipe for Super-Quick Minute Steak »Matt Taylor-Gross
Sweet papaya and tart ruby red grapefruit juice tame the heat of the Scotch bonnet pepper in the marinade for the steak, while the vegetables for the accompanying jalapeño-laced salsa get charred on the fire along with the meat. Get the recipe for Grapefruit & Habanero Skirt Steak with Grilled Tomato Salsa »Todd Coleman
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. Get the recipe for Marinated Flank Steak »André Baranowski
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).” Get the recipe for Strip Steaks with Green Peppercorn Sauce »André Baranowski
A giant slab of perfectly roasted beef looks incredibly appetizing on its own, so don’t worry about cleaning and exposing (known as frenching) the bones. The fat that remains will help keep the meat moist. Get the recipe for Standing Rib Roast with Black Currant Port Glaze »Bill Phelps
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 »Ariana Lindquist
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 »Landon Nordeman
