Beef Recipes

Fantastic ways to cook steaks, burgers, brisket and barbecue—all tested and perfected by Food & Wine editors.

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Grilled Boneless Short Ribs with Scallion-Sumac Gremolata

Typically cooked low and slow, these boneless short ribs get perfectly tender on the grill. A quick brush with fish sauce adds a layer of umami, while the brown sugar rub provides a shortcut to charred flavor. Thinly sliced and topped with a charred scallion gremolata, they’re right at home on your late-summer plate.

Hanger Steak with Kimchi Glaze and Miso Butter–Grilled Vegetables

This summer cookout showstopper by 2016 BNC member Ravi Kapur, owner of Liholiho Yacht Club in San Francisco, is your umami-packed, Hawaiian-inspired answer to grilling monotony. The glaze comes together quickly, and layers tart pineapple and tangy kimchi onto juicy hanger steak as it grills. It’s thinner and runnier than traditional BBQ sauces, so be sure to baste the meat several times while it grills to caramelize the sugars and develop grill marks. Leftover miso compound butter will keep for five days in your fridge and is a transformative addition to seafood, tossed with pasta, or brushed on grilled vegetables. Related: More Steak Recipes

Green Curry Beef Skewers with Fried Basil Oil

Although green curry paste goes well with all types of meat, it brings out the best in red meat. I use beef here, but just as often I use boneless lamb from the leg. The basil oil is a finishing touch that perfumes the dish with the scent of Thai basil and provides richness. I call for quite a lot of curry paste here, but feel free to adjust the amount to suit your taste. Those who want it really hot may want to add more, but keep in mind that you will be introducing more salt to the dish, too, as commercial curry pastes tend to be salty. Look for a brand imported from Thailand, such as Mae Ploy or Nittaya.  Lightly misting the basil leaves with water before you drop them in the hot oil will create crispy leaves that are vibrantly green—almost like stained glass—as opposed to dark brownish green.Reprinted with permission from Flavors of the Southeast Asian Grill: Classic Recipes for Seafood and Meats Cooked Over Charcoal by Leela Punyaratabandhu. Copyright ©2020 Photographs copyright ©2020 by David Loftus. Published by Ten Speed Press, an imprint of Penguin Random House.

Beef Tenderloin Tartare with Anchovy-Cornichon Vinaigrette

Freezing the beef before cutting it chills the fat, making it easier to make very thin, even cuts. Tenderloin is a lean piece of meat, without a lot of marbling and sinew, so it has a nicer texture when raw. Be sure to choose at least a prime-grade filet. 

Sheet Pan Hanger Steak and Bok Choy with Lemon-Miso Butter

The first time I ate roasted baby bok choy I immediately thought, “What on earth took me so long?” Just like its roast-happy cruciferous cousins—cabbage, brussels sprouts, cauliflower, and broccoli—baby bok choy reacts magically to a slick of oil, a showering of salt, and a quick visit to a hot oven. The plump base turns tender while retaining a bit of bite. And the delicate leaves soften into velvet with a hint of kale-chip crispness around the edges. I’m not exaggerating when I suggest I could make a meal out of roasted baby bok choy alone. But when I manage to hold back from snagging too many straight from the oven, they are delightful paired with steak. On particularly busy weekdays, I take 10 minutes in the morning (or occasionally the night before) to settle the steak in a quick, garlicky marinade before popping it in the fridge. Sometimes I also halve the bok choy and toss them in a large Tupperware so dinner time is simply a matter of preheating the oven and arranging everything on a sheet pan. In the few moments of downtime while everything is roasting and broiling away, well honestly, I pour a glass of wine. But recently, I also started stirring up a batch of lemony miso butter. The mix of softened butter, umami-packed miso, and bright lemon zest is exactly as delicious as the sum of its parts, and it transforms the already elevated weeknight meal (see: roasted baby bok choy) into a showstopper. You may notice that this recipe makes more miso butter than one could conceivably dollop onto a single dinner. 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.

Glazed Beef Shanks with Coffee and Peanuts

Mashama Bailey roasts these hefty beef shanks in a ginger- and spice-spiked tomato sauce which she finishes with a generous dollop of thick and creamy peanut butter. She garnishes with Microplane-grated coffee beans; toss them in a coffee grinder for a chunkier texture.

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Swiss Army Stew

On a recent visit to the Valais, a region in southwest Switzerland known for both the highest mountain peaks and most vineyards in the country, I attended a small wine festival in the German-speaking village of Saas-Balen. One of the food stalls bore a sign that read “Militär Landküche”; inside, a group of Swiss Army veterans wearing camouflage fatigues and crimson berets were cooking in a real-deal Swiss Army field kitchen. From giant iron vats perched in the back of the mobile kitchen trailer they ladled up a stew of beef, cabbage, and root vegetables in a thin but richly flavored broth. The dish was called spatz, and it was humbly served in a paper bowl, accompanied by a plain slice of brown bread on a paper napkin. Though I had been eagerly anticipating a feast of melted raclette, naturally, I had to try it. It was both unexpected and fascinating, an ideal pairing to the alpine red wines I’d tasted at the event. This dish is simple, utilitarian fare meant for feeding a large group, and it’s deeply nourishing. Every male in Switzerland is required to serve in the military, so the stew is well-known throughout the country, with infinite variations based on the region and season. When I asked my friend Olivier Roten (who is a third-generation Valaisan winemaker of Caves du Paradis in Sierre) about the stew, he recalled eating it regularly from the standard-issue mess kit soldiers carry with them that features two compartments: one side for the stew and the other side for bread and other starchy sides. He explained that stews like this are not only ubiquitous in the military, but to Swiss cuisine in general—so much so that the word for the evening meal in French-speaking Switzerland is le souper, as opposed to le dîner, which is more commonly used in France. I’ve read that spatz is a variation of French pot-au-feu, although certainly a less fussy one. I love it for its simplicity. Everything goes into one pot; a few hours later a meal ideal for the depths of winter emerges. It’s just the right kind of healthy eating for that post-holiday detox, without sacrificing flavor and satisfaction. Swiss wines are wildly underrepresented in the United States, but do seek them out. Perhaps you’ve heard of Chasselas, called Fendant in the Valais, and its kinship to all things cheese, from fondue to raclette, but here’s an opportunity to try a Swiss red. Pinot Noir thrives in the Valais, where it grows in the terraced foothills of the Upper Rhône River Valley alongside Gamay and more rustic indigenous varieties like Humagne Rouge and Cornalin. I found Roten’s 2017 Avalanche Pinot Noir a delicious match to this recipe, with its characteristic silky-smooth texture and hints of holiday spice that mirror the clove and nutmeg found in the broth.

Braised Beef and Handmade Noodles

Tender but hearty handmade noodles, simply made with flour, eggs, and whole-milk yogurt, add texture to the stew and thicken the broth. Store the noodles and broth separately to prevent the noodles from dissolving. Read Iliana Regan's essay about this recipe, My Mom Daydreams About These Noodles.

Rib Eye Aguachile

You know that moment when you come up with a BRILLIANT idea for a dinner party recipe, only to Google it 5 seconds later and learn that it not only exists, but it’s actually trendy? Sigh. My “brilliant” idea was to take aguachile (a seafood dish) and swap the surf for turf—in this case, rib eye. Turns out it’s currently all the rage in the northern states of Mexico. But instead of getting discouraged and ditching the idea, I dug in and did some research. And what I discovered was pretty cool. Let me back up a bit. Agua (water) chile (chile) is a dish that originated in Sinaloa: water, chiles, lime, and salt are blended together and poured over raw shrimp (or scallops) and topped with onions and cilantro before serving. In the past (like pre-Hispanic past, not like the 1970s) this method was used on meat, such as deer, cow, and bison. Back in the day, when the Sinaloenses preserved meat for the winter months, they would soften it back up before eating by soaking it in this same aguachile mixture and then make tacos. It wasn’t until later, thanks to the influence of Asian settlers, that seafood became a crucial part of their diet, and classic shrimp aguachile was born. So here we are, with a dish that you can now find in all the cool restaurants, who probably have no idea they’re returning to the recipe’s roots. But let me be clear—I’m not soaking jerky here! We're simply saucing a seared piece of well-marbled rib eye (still raw in the center) with a cold, spicy broth for a refreshing, hearty dish that demands a cold cerveza. So maybe I didn’t actually come up with a brand-new dish to wow my guests. But at least I had some interesting dinner conversation to share—and a delicious OG aguachile on top of that. Enjoy!