Home » Cooking Tips » The Best Steak Recipes

The Best Steak Recipes

A steak is a cut of meat that has been sliced across the muscle fibers and may include a bone. It’s usually grilled, although it can also be cooked in a skillet. Steak can also be minced and made into patties, as in steak and kidney pie, or cooked in sauce, as in recipes.

Steaks are frequently sliced from various animals, including bison, camel, goat, horse, kangaroo, sheep, ostrich, pigs, reindeer, turkey, deer, and zebu, as well as fish, particularly salmon and giant fish like swordfish, shark, and marlin. Chops are used to describe certain kinds of meat, such as pork, lamb and mutton, chevon, and veal, and steak is a common way to prepare cured meats like gammon.

Here Are Some Best Steak Recipes

Porterhouse Steak

In a rimmed baking sheet, place a rack. Transfer the steak to the rack after seasoning it with one tablespoon of salt. Refrigerate overnight, uncovered. Allow 30 minutes for the steak to come to room temperature before cooking. Preheat the oven to 400 degrees Fahrenheit. 5 minutes before serving, heat a big cast-iron skillet until very hot. Season the steak with salt and pepper after patting it dry with paper towels.

Cook the steak for 3 minutes over medium heat or until browned and crispy. Transfer the skillet to the oven after adding the butter and turning the meat. 12 to 15 minutes, or until an instant-read thermometer inserted in the thickest section registers 120° for medium-rare. Before serving, place the steak on a work surface and set aside for 10 minutes to rest.

Butter-Basted Rib Eye Steaks

Ribeye steak can be scary to prepare, but this recipe is a breeze. This ribeye steak method is based on an Alain Ducasse recipe and consists of two steps: seasoning the meat well and letting it sit at room temperature for at least half an hour, and then cooking it on a hot cast-iron skillet.

These bone-in rib eyes are basted halfway through cooking with butter, thyme, and garlic combination that’s already in the skillet, so they’re crunchy on the surface and flavorful on the inside. Also, no extra equipment is required, and all you need is a solid plan and a spoon to make these ribeyes.

Balsamic Marinated Flank Steak

Put the garlic, rosemary, oregano, mustard, and vinegar in a blender and puree until the garlic is minced. While the machine is running, slowly drizzle in the oil and combine until smooth. Season with salt and pepper to taste. Pour all but 1/4 cup of the vinaigrette over the meat in a glass or ceramic baking dish, turning to coat. Refrigerate for at least 4 hours and up to 24 hours after wrapping in plastic wrap. Grates should be oiled, and a grill should be lit.

Remove the steak from the marinade and drain any excess. Salt & pepper to taste. Grill the steak over medium heat, rotating periodically, for 10 to 12 minutes, or until moderately browned and an instant-read thermometer inserted in the thickest section registers 125°. Allow the steak to rest for 5 minutes on a carving board. Serve the meat thinly sliced against the grain, with the remaining vinaigrette passed around the table.

Grilled Hanger Steak with Kimchi-Apple Slaw

Combine the canola oil, three tablespoons sugar, soy sauce, sesame oil, ginger, garlic, and shallot in a large mixing bowl; season with salt and pepper. Allow for 15 minutes of resting time after adding the meat. Meanwhile, whisk together the mayonnaise, vinegar, and remaining one teaspoon of sugar in a medium mixing bowl. Season with salt and chill the apple, cucumber, and kimchi.

Light a grill and brush the grate with oil. 4 to 5 minutes per side, grill the steak over moderate heat until browned and medium-rare inside. Allow resting for 5 minutes on a chopping board. Thinly slice the steak and serve with the slaw, topped with sesame seeds and scallion.

Balsamic and Rosemary-Marinated Florentine Steak

Combine the vinegar, 1/2 cup olive oil, and rosemary in a sturdy resealable plastic bag. Place the steak in the bag, lock it, and refrigerate it overnight, flipping it several times. Preheat the oven to 425°F and let the steak come to room temperature before cooking. A grill pan should be preheated. Season the steak with salt and pepper after removing it from the marinade.

Rub the remaining two tablespoons of olive oil on the side. Grill until beautifully browned on top and bottom, about 5 minutes per side, over moderately high heat. Place the steak on a rimmed baking sheet and roast for 30 minutes, or until an instant-read thermometer inserted into the tenderloin (the most diminutive piece) registers 125 degrees. Alternatively, light a charcoal barbecue on one side or a gas grill. Grill the steak for 5 minutes on each side over medium heat.

Mark Bittman’s Grilled Skirt Steak with Chimichurri Sauce

Preheat the grill. Combine the parsley, olive oil, lemon juice, garlic, and crushed red pepper in a mixing bowl; season to taste with salt and pepper. Season the skirt steak with salt and pepper and grill over high heat for 2 minutes per side, or until charred on the surface and rare on the inside. Allow resting for 5 minutes on a carving board. Across the grain, thinly slice the meat. Serve immediately, with the chimichurri sauce passed around the table.

Roasted Garlic Flat Iron Steak

Season the steak with salt and pepper and drizzle with olive oil in a glass baking dish. Garlic, onions, and bay leaves should be spread evenly over the meat, and lemon slices should be placed on both sides of the meat. Refrigerate for 24 hours after covering. Brush a grill with vegetable oil before lighting it.

Remove the seasonings and set the steak aside to come to room temperature. Season with salt and pepper and grill over moderately high heat for 3 1/2 minutes per side, or until medium-rare inside. Allow resting for 5 minutes on a carving board. Serve thinly sliced across the grain.

Grilled Flank Steak and Corn Salad

Drizzle two tablespoons of olive oil over the corn in a medium bowl and season with salt and pepper to taste. Massage the corn until it is well covered. Remove from the equation. Blend the paprika, salt, brown sugar, chili powder, onion powder, cumin, garlic powder, chipotle powder, and black pepper in a small mixing bowl and stir to combine.

Rub the dry rub all over the flank steak on both sides. Spices should be rubbed in.
Add the seasoned flank steak to a hot grill or grill pan sprayed with canola oil and cook until it browns slightly, about 3 minutes per side. Remove from the grill and set aside for at least 15 minutes to allow the meat to cool and retain its juices.

Steak & Eggs

Meanwhile, fry your eggs in the same cast-iron skillet resting the steak. If fried eggs aren’t your thing, these scrambled eggs can suffice. Just make sure to smother that fresh herb sauce in it. Coffee is a good accompaniment. Serve with toasted bread, and serve with a glass of wine. Serve with all of the ingredients mentioned above.

Garlic Butter Steak Bites

These delectable bites are exactly what they sound like: small steak pieces. They’re sliced before they’re cooked. Why not cook the steak in its entirety? Though we enjoy a good grilled or seared steak, this method has a few advantages. First and foremost, it cooks pretty quickly.

It’s also fantastic to have a sauce on hand, such as our garlic butter. That sauce wraps those bite-sized bits wonderfully. The best aspect is that they always appear to be correct. Yes, I’ve accidentally overdone a few steaks in my time, and these, on the other hand, are always excellent.

What Is The Best Way To Prepare Steak?

The most fantastic way to cook a steak is to pan-sear it, and it’s also the simplest! I enjoy cooking dinners that don’t require a recipe. The truth is that good cooking is more about technique than recipes, and the tastiest dishes are frequently the most straightforward to produce grilling, the traditional way of preparing steaks takes the top rank. While grilling isn’t as accurate as sous-vide, it produces the most excellent, purest-tasting steaks of any non-sous vide method. This is because grilling concentrates the flavor of the steak’s natural fats and fluids.

Is It Better To Cook Steak In The Oven Or A Pan?

In reality, finishing steaks in the oven, whether seared on a grill or in a pan, is the standard operating procedure in gourmet restaurants all over the world, and for a good reason. The precise sear and softness of restaurant-prepared steaks may be achieved by combining your stovetop, and oven 450° is the magic number for thicker steak cuts (like ribeye or fillet mignon). You can use the broiler for cooking thinner steaks like flank and skirt steaks. If you’re going to use a skillet, make sure it’s scorching. This rule is fundamental for a beautifully seared and caramelized crust on thick slices of meat.

How Many Different Ways Can You Prepare Steak?

For cooking steak, consumers and chefs utilize one of five ordinary temperatures. Rare, medium-rare, medium-well, and well-done are the options. Some steakhouses also offer “super-rare” or “blue” steaks, which are grilled to the absolute minimum safe temperature Cooking steak might be frightening, especially considering there is no one “correct” method. Learn about the several ways to cook steak and choose the one that works best for you. Here are four different ways to prepare the ideal steak: cooked sous vide, on the grill, in the oven, or on the stove

Conclusion

Grilled portobello mushrooms, as well as other vegetarian dishes, are referred described as steak. Imitation steak is a meat product created from numerous pieces of beef molded into the shape of a steak. Vegetarian steak replacements have included watermelon and other grilled fruits. The skirt steak, flank steak, and silver finger steak, which is cut from the loin and includes three rib bones, are exceptions in which the meat is sliced parallel to the fibers. Steaks such as fish steaks, ground meat steaks, pork steaks, and a range of other steaks are well-known.