Our 10 Best Steak Recipes – You can always head to a steakhouse for dinner and call it a night; however, these recipes prove that an impressive, restaurant-worthy steak is also very achievable at home. We’ve gathered some of our favorite steak recipes here, including Steak au Poivre with Red Wine Pan Sauce (perfect for date night), Skirt Steak and Asparagus with Salsa de Semillas, and a Reverse Sear Steak that ensures even cooking with a deeply browned crust. Take on steak tartare, beef tenderloin, and more staple steak recipes.
Balsamic and Soy Marinated Skirt Steaks with Charred Peppers
This simple grilled dinner is all about fresh summer produce. Herbs and smashed garlic quickly infuse charred sweet peppers, capturing their heat straight from the grill.
Steak Frites with Black Garlic Butter
Charolais is a breed of cattle from Burgundy prized for its tender, flavorful, and marbled (not fatty) meat. Substitute a grass-fed or finished hanger steak to channel the juicy, nutty qualities of the French beef.
Sheet Pan Hanger Steak and Bok Choy with Lemon-Miso Butter
“You may notice that this recipe makes more miso butter than one could conceivably dollop onto a single dinner,” F&W Cooks contributor and cookbook author Leah Koenig says. “That leftover butter stores well in the fridge and enhances everything it touches, from grilled fish and pasta to warm biscuits and popcorn. As for the baby bok choy, I can guarantee that leftovers won’t be an issue.”
Reverse Sear Steak
Learning how to reverse-sear means you can serve steakhouse quality meals in your own kitchen. The trick to this ingenious cooking method is to first cook the steak in a low oven, then transfer it to a blazing hot skillet to quickly sear both sides. The result is a steak with a deeply browned crust and an inside that is evenly cooked.
Steak Tartare with Smoked Oyster Aioli
For her steak tartare, 2018 F&W Best New Chef Kate Williams uses tender beef scraps rescued from butchering rib eyes. Dark green leek tops, often discarded, become the base of her punchy gremolata. A smoked oyster aioli adds muscle and brightness and is easy to make (it takes about a minute in a blender).
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Skirt Steak and Asparagus with Salsa de Semillas
Loaded with pumpkin seed kernels, cashews, and sesame seeds, salsa de semillas is a lesser-known but beloved Mexican nut-based salsa. Here, event producer and Food & Wine contributor Paola Briseño González pairs it with skirt steak for a meal that’s ready in under an hour.
Pulehu Steak Tip Skewers with Maui Onion Finadene Sauce
Pulehu is Hawaiian for “to cook over hot coals.” In this grilled steak tip skewer recipe from Hawaiian chef Sheldon Simeon, a punchy, bright basting sauce of sake, soy sauce, brown sugar, sherry vinegar, garlic, ginger, and scallions flavors the beef.
Smoky Pasilla-and-Citrus Grilled Flank Steak
“On a recent trip to Oaxaca, I was mesmerized with the fruity, smoky pasilla de Oaxaca chiles so much that I brought back a bag of the chiles, as well as a basalt molcajete, in my suitcase,” F&W Cooks contributor and cookbook author Andrea Slonecker says. The deep flavor the chiles impart to beef is exceptional; if you can’t find them, chipotle morita or chipotle meco chiles are good substitutes.”
Grilled Wagyu Rib Eye with Roasted Fig Miso
Chefs Niki Nakayama and Carole Iida-Nakayama give tender, marbled grilled Wagyu a hit of savory, lightly sweet flavor from the roasted fig miso sauce. Use any leftover sauce to slather on ribs before grilling. If fresh figs are not available, use frozen figs rather than dried. Just make sure to thaw them beforehand for the best texture.
Garlic-Butter Steak Bites
These quickly stir-fried beef bites deliver all the savory luxury of a steakhouse-caliber steak, without the stress over cooking one at home. The buttery, velvety sauce coats every piece nicely, and the vermouth’s herbal richness pairs nicely with the savory Worcestershire. Serve as an appetizer with toothpicks, or enjoy over mashed potatoes or polenta.