01 of 28
Carne Asada
You can make this flavorful steak dish with skirt steak (arrachera) or flank steak. The secret is in this recipe's savory marinade, featuring fresh citrus juice, soy sauce, and garlic. Throw the steak on a hot grill and gather your taco toppings for a perfect, easy summer dinner.
02 of 28
Herb-Crusted Filet Mignon
Coat tender filet mignon steaks in a garlic-spiked herb mixture and marinate for a couple of hours before grilling. Using dried herbs in the marinade creates a fabulous crust on the meat and makes for a simple preparation.
03 of 28
Jack Daniel's Flank Steak
Cook this Kentucky-style steak at your next cookout with friends and family, and prepare to receive rave reviews. Bathe flank steaks in an easy whiskey marinade up to 24 hours in advance, then butter-baste on a hot grill.
04 of 28
Steak With Gorgonzola Sauce
Steak and blue cheese are a flavor match made in heaven. Strip steaks are used in this recipe, but you can substitute other cuts. The Gorgonzola sauce is easy to make, can be prepared up to three days ahead, and adds fabulous, decadent flavor to skillet steaks.
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05 of 28
Grilled T-Bone Steak and Mushrooms
Get a reputation as a grill master with this foolproof recipe for perfectly grilled T-bone steak, topped with a simple, creamy mushroom sauce. Serve it with a side of mashed potatoes plus some crusty bread for dipping.
06 of 28
Skillet Pepper Steak and Rice Recipe
Stretch your dinner dollars with this quick and easy steak stir-fry recipe. Green and red bell pepper strips add bright flavor and crunch to a simple meal of pan-fried steak strips with fresh vegetables and Cajun or Creole seasoning.
07 of 28
Classic French Steak au Poivre
Steak au poivre ("pepper steak") is a classic French bistro dish that makes a showstopping entrée for romantic dinners and special occasions. Crust a boneless steak with cracked peppercorns, pan-fry, and serve with a rich cognac-infused pan sauce.
08 of 28
Instant Pot Carne Asada
When you're craving carne asada but don't have a grill, never fear. Instant Pot is here. Of all the things to cook in an Instant Pot, beef is one of the best because tougher cuts of meat do well with searing and pressure cooking, which renders them flavorful and tender. Although carne asada is by definition grilled (the term translates to "grilled meat"), you can achieve a satisfying smoky flavor with the use of woody spices like cumin and oregano, which are featured in this recipe. The whole thing comes together in less than 30 minutes—perfect for Tuesday night dinner. Serve inside corn or flour tortillas, as the recipe suggests, or simply sliced and served elegantly on a carving board, with some roasted fingerling potatoes and chimichurri.
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09 of 28
Grilled Strip Steak With Compound Butter
Strip loin steaks are flavored with simple compound butter (also called "hotel butter") featuring parsley and lemon juice, for this classic preparation. Grill the steaks outdoors or use your oven's broiler. Serve with french fries or a baked potato, and a green salad.
10 of 28
Taco-Rubbed Flank Steak
Drizzle budget-friendly flank steaks with lime juice, then rub with Mexican seasonings for a grilled meat dish that has your favorite taco flavorings cooked right in. Serve with rice and beans or Mexican street corn on the side.
11 of 28
Michael Jordan's Delmonico Steak
Enjoy the beloved Delmonico steak from Michael Jordan's famous Chicago restaurant without ever leaving home. Follow this recipe for a meaty grilled rib-eye with mushrooms, sun-dried tomatoes, rosemary, and an out-of-this-world steak sauce.
12 of 28
Chicken Fried Steak With Milk Gravy
Down-home chicken-fried steak with gravy is a popular, budget-friendly Southern recipe that is sure to become a favorite in your household. Tenderize top round steak, dip in buttermilk, bread, fry, and serve smothered in an easy milk gravy.
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13 of 28
Jamaican Jerk Flank Steak
Spicy Jamaican jerk seasoning boosts the naturally meaty flavor of flank steaks in this island-inspired recipe. Serve the steak sliced over rice, accompanied by a tropical fruit salsa, for a delicious Caribbean-style dinner.
14 of 28
Carne Asada (Colombian Grilled Flank Steak)
Carne asada is a traditional dish of marinated, chargrilled steak that's popular throughout Latin America. The marinade includes an entire bottle of beer, along with tangy citrus juice, garlic, Worcestershire sauce, and spices, for meat that explodes with flavor.
15 of 28
Bacon-Wrapped Filet Mignon
What could make a meltingly tender, grilled filet mignon steak taste even better? Wrapping bacon around it, of course. Once you learn this simple trick, you'll want to try it out for all your special dinners at home, from hosting guests to romantic dinners for two.
16 of 28
Grilled Skirt Steak Fajitas
Make steak night into fajita night at your house, with this easy steak fajitas recipe. Toss meat in the fantastic, homemade Mexican marinade when you get home, and grill it a couple of hours later. Serve on warmed tortillas with your favorite fajita toppings.
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17 of 28
Tomahawk Rib-Eye Steak
Tomahawk steaks are bone-in rib-eyes that are frenched, giving the bone its distinctive "handle." This impressive-looking dish starts in a hot pan on your stovetop and is finished in the oven for the perfect degree of doneness. Add butter and herbs just before serving for a final flavor boost.
18 of 28
Round Steak Parmesan With Tomato Sauce
Imagine a classic Italian American chicken Parmesan with steak instead of chicken, and you've got the idea for this dish, which uses economical top round steak. Top the breaded and fried meat with tomato sauce and Parmesan cheese for a hearty twist on a favorite recipe.
19 of 28
Crock Pot London Broil Steak and Mushrooms
A slow cooker makes easy work of this satisfying London broil recipe for your Sunday roast. Steak and veggies cook low and slow in a creamy tomato-mushroom sauce made with condensed soup and onion soup mix, for a flavorful meal that practically makes itself.
20 of 28
Simple Grilled Tri-Tip Steak
Flavor boneless tri-tip steak (also known as bottom sirloin) with a simple garlic-soy marinade before cooking easily on the grill. Serve with roast potatoes and a green vegetable for a complete weeknight meal.
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21 of 28
Grilled Flat Iron Steak
Marinate flavorful flat iron steaks simply in balsamic vinegar and seasonings, quickly grill, then slice into strips for your plate. Serve with roast potatoes or cooked white rice and a simple tossed salad, for a filling meal.
22 of 28
Pan Broiled Steak With Bourbon Sauce
A buttery bourbon, garlic, and mustard sauce adds gorgeous flavor to Southern-style pan-fried steaks in this mouthwatering recipe. A dash of Tabasco adds a nice kick to the sauce, but feel free to omit it if you like your meat less spicy.
23 of 28
Crock Pot Teriyaki Steak
Asian flavorings infuse inexpensive, boneless round steak with tons of savory flavor in this recipe that's simple to prepare using a slow cooker. Let it cook while you go about your day and serve it over hot cooked rice, garnished with optional diced scallions and sesame seeds.
24 of 28
Grilled Marinated Rib-Eye Steak
Bring out the best in meaty, flavorful rib-eye steaks with an awesome recipe that shares three tested methods for grilling this well-marbled cut. Remove steaks from the fridge about 30 minutes before you plan to cook them for the best results.
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25 of 28
Easy Steak Fajitas
Create a festive fajita bar for cookouts or family dinners with this easy steak fajitas recipe. Marinate flank steak in traditional seasonings overnight for flavorful meat that tastes fabulous. Grill and assemble in warm flour tortillas with sautéed bell peppers, onion, and popular Tex-Mex toppings.
26 of 28
Chili and Brown Sugar Rubbed Filet Mignon
You'll use this simple, flavor-enhancing steak rub recipe over and over again. It includes brown sugar and pantry spices like chili powder, cumin, paprika, garlic powder, salt, and pepper. Pat steaks dry with a paper towel before applying the rub, for maximum adhesion and a good crust.
27 of 28
Sesame-Ginger Tri-Tip Steak
Flash-marinate steak, onions, and bell peppers in a sweet and savory brown sugar, soy sauce, and ginger infusion. This combination delivers tons of flavor when the meat hits a hot grill. Serve these delicious kabobs at your next cookout or a family dinner any night of the week.
28 of 28
Spicy Indian Steak
Fans of Indian curry can enjoy steak in a new way with this recipe that riffs on traditional Indian flavors. Marinate juicy chunks of steak overnight in a spicy seasoning mixture, then chargrill until tender. Serve over basmati rice.
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FAQs
What does Gordon Ramsay put in his steak? ›
The recipe calls for straight salt and cracked black pepper. Add garlic to that, and we're going with our trusty SPG rub. Give both sides a light coat.
How to make a super good steak? ›After taking the steak out of the fridge to bring it too room temperature, we coat the steak in oil on both sides, then add plenty of salt and pepper on both sides of the steak too. Add the steak to a very hot pan – preferably cast iron. Cook for 4 minutes, turning EVRY MINUTE.
What is the highest quality steak in the world? ›Japanese Kobe beef, Japanese Wagyu beef, American Wagyu beef, filet mignon, and beef tenderloin are some of the best steaks in the world based on overall quality. These cuts tend to be on the higher end of the price spectrum, too, because of their coveted textures and quality.
What is the easiest best steak to cook? ›When it comes to beef, the best candidates for pan-searing are boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip, rib eye or filet mignon.
How do chefs make steak so good? ›For the ultimate chef's steak preparation, if you don't have this steak seasoning, marinade your steak with a pink of sea salt, coarse ground black pepper, and minced garlic – this combo gives your chef's steak the ultimate caramelization and nice thick crust that we all love so much.
How does Gordon Ramsay marinate a steak? ›- Meat. • 12 oz Steak.
- Produce. • 2 cloves Garlic. • 2 sprigs Rosemary.
- Condiments. • 1/3 cup Balsamic vinegar. • 2 tbsp Soy sauce.
- Baking & Spices. • 1/2 tsp Black pepper, Ground. • 2/3 cup Brown sugar, Dark. • 1/2 tsp Kosher salt. ...
- Oils & Vinegars. • 3 tbsp Olive oil.
The process of low-and-slow cooking breaks down the connective tissue and releases collagen, resulting in supple, shreddable meat. Slow cooking applications include braising, barbecuing and sous vide (cooking proteins in a vacuum sealed bag immersed in warm water).
What makes my steak tough? ›Typically, leaner cuts like the flank or skirt can be chewy if not prepared correctly. Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough. Aging Process: Steaks that are not properly aged can be less tender.
How do restaurants make their steaks taste so good? ›Compound butter is key
Restaurants often use compound butter to enhance the taste of everything from chicken and waffles to cuts of steak. In fact, according to Anthony Bourdain, the reason why everything at restaurants tastes better generally comes down to one thing: copious amounts of butter.
With the cow, the short loin, rib, and sirloin are more tender than cuts from the belly. The chuck, round, brisket, and shank are tougher yet.
What is the king of all steaks? ›
Often referred to as “the king of steaks”, the Porterhouse is actually two steaks in one. One side of the bone yields a succulent and tender tenderloin, while the other side yields a flavourful striploin.
What's the most expensive cut of steak? ›The most expensive cut of beef, a whole Wagyu beef can cost around $3,500 roughly while a cut of Filet Mignon can cost around $190. The costliest steak, known as Kobe, can cost up to $350 a pound. The Angus beef price per pound across the U.S. varies from $5 to $30.
What cut of steak do chefs prefer? ›“The rib-eye cap – or deckle – it's essentially taking a rib-eye and taking the best bit out of it. It's amazing in terms of flavour profiles, it's super-tender like a meat butter.
What is the lowest quality of steak? ›- Prime grade is the highest quality and most expensive, with excellent marbling and tenderness.
- Choice grade is the middle range and offers good quality and marbling at a more affordable price.
- Select grade is the lowest quality and least expensive, with less marbling and tenderness.
Rule of thumb #1: Cuts with high fat content and marbling should be cooked low and slow, while leaner cuts need the hot and fast treatment. Low and slow: Even though there certainly are cuts that prove to be an exception to this rule, it is still a good general rule to work with.
What do chefs put on steak? ›Add some chopped herbs such as thyme, rosemary or sage to your salt to make a flavored salt for your steak. For restaurant-quality steaks, baste them in butter and herbs during the final few moments of cooking. This will impart the delicious buttery flavor you know and love from your favorite steakhouse.
What is the butchers secret steak? ›A hanger steak (US), also known as butcher's steak, hanging tenderloin, skirt (UK), or onglet, is a cut of beef steak prized for its flavor and tenderness. This cut is taken from the plate, which is the upper belly of the animal.