Beef

Grilled beef tenderloin is delightful eaten hot, but it's also perfect for refrigerating and serving nice and cold on a hot day. Food & Wine's Justin Chapple likes it best eaten with a cool, creamy horseradish-spiked buttermilk sauce.

A recipe by cookbook author Eileen Yin-Fei Lo inspired Marcia Kiesel to transform beef tenderloin into a deliciously sweet and savory roast with a glaze of honey, curry powder and mushroom soy sauce.

This easy dinner recipe is perfect for a quick weeknight meal.

Chef Chris Cosentino braises beef shank and oxtail in red wine to make a brasato he serves with house-made mint pappardelle.

The sirloin is roasted whole instead of sliced into steaks. The mushrooms, stuffed with a pungent mixture of Roquefort, anchovies, mustard and garlic, make Syrah taste even better.

Plumping the prunes in Madeira takes a day or two, but preparing the roast is quick and easy.

For an even quicker version of these flavorful fajitas, sauté the peppers and onions together for two minutes instead of charring them. Chipotle chiles packed in adobo are available at specialty food stores and Latin American markets.

Teres major is an ultra-lean steak that's sometimes referred to as mock tender. Its similarity to the tenderloin makes it a great substitute for filet mignon.

This simple, flavorful beef roast—rubbed with thyme, paprika and cumin—is made with chuck eye, a cut from the chuck portion of the rib-eye muscle.

This succulent recipe is based on bulgogi, a classic Korean dish of sliced beef that's marinated in soy sauce, sugar, sesame oil and garlic, then grilled. In this version, a bit of crushed red pepper is added to the marinade for heat.

Chef Nancy Silverton adores Antica Macelleria Cecchini, Dario Cecchini's famous butcher shop in the Tuscan town of Panzano, where she buys thick porterhouses to make this classic recipe. Chef Matt Molina and his entourage prepared the dish on their last night in Italy, marinating the meat in olive oil, balsamic vinegar and rosemary.

In 2006, three brothers—Jesse, Brian and David Vendle—started hawking homemade tacos from a cart on the streets of Soho in Manhattan. In 2009, the trio opened their first restaurant. The secret to their success: superfresh fillings like the pico de gallo in these carne asada (steak) tacos.

This savory stir-fry is best paired with steamed jasmine rice.

Resist the urge to pile on any of the usual toppings—lettuce, tomato, ketchup. "The port is your condiment," explains Adam Fleischman.

Wine bar owner-chef William Abitbol substitutes nutty celery root for potato in his riff on a classic creamy gratin. He serves it with his tenderloin steaks topped with a rich pan sauce.

This quick stir-fry gets most of its flavor from a variety of sauces, from oyster, soy, and hoisin, just for starters.

Chris Cosentino spices his bison strip loin with juniper, since juniper berries often grow where bison graze; the bison can also be replaced with a beef strip loin. For putting a good crust on a juicy steak, Cosentino says, "A hot stone is awesome!" Sometimes known as cooking a la plancha, the method requires heating a smooth stone or cast-iron griddle over hot coals, creating a surface ideal for searing, no oil required. Pizza stones work well here.

Rocco DiSpirito likes to heat shirataki noodles (a low-calorie noodle made from tofu or a kind of sweet potato) in store-bought chicken broth seasoned with lime juice.

The cooking times for this recipe are approximate: Temperature readings are the most reliable way to judge doneness.

For this dish, David Duband braises two cuts of beef—shank and rump roast—with marrow bones and then separately cooks leeks and carrots with more marrow bones until everything is deeply flavorful and tender. When serving, you can mix the horseradish with the sour cream to make a tasty garnish.

Although this ground-meat curry is often made with lamb, we've found that the distinctive combination of spices tastes just as good with beef. Serve the thick, chili-like keema with warm naan (Indian flatbread), if available, or pita.

Vietnamese summer rolls are often filled with or shrimp, but Grace Parisi makes hers with roast beef from the deli.

A blend of three chiles flavors this bold short-rib chili.

This classic jerky gets a double dose of peppery flavor from both cracked peppercorns in the marinade and coarsely ground peppercorns on top.

Chef Ron Siegel uses an artichoke-inflected oil to marinate flank steak. The oil has such a wonderful flavor that Siegel also uses it in place of butter in the soft polenta that accompanies the beef.

Adam Perry Lang first roasts short ribs, then braises them in beef stock with porcini mushrooms, until the meat is fall-apart tender. He finishes the cholent by stirring matzo farfel (crushed matzo) into the pan juices until it plumps up. Fresh baby spinach and crunchy sea salt complete the dish.

The inspiration for this delicious roast comes from chef John Besh's father-in-law, Pat Berrigan, who serves it every Christmas with horseradish sauce on the side. Besh opts to smear the roast with a horseradish, garlic and herb butter, which bakes to form an irresistible crust.

Ground buffalo has an intense meaty but not gamy flavor. Since the meat is so lean, it's best to cook the burgers rare.

Chef Gavin Kaysen of Spoon and Stable and Bellecour restaurants in Minnesota updates his otherwise classic beef stew with flat iron steak and plenty of winter vegetables. He serves the stew in big bowls, topped with flaky rounds of baked puff pastry.

These grilled beef skewers from Deana Saukam, called sach ko jakak, are a popular street food in Cambodia (think Southeast Asian jerky). A honey, lime, and rice wine glaze, infused with galangal and lemongrass, gives the meat an addictive char and sweetness.

Crumbly cheese, crunchy celery and umami-rich colatura give this tartare an Italian accent and layers of flavor and texture.