Skip to content

Top Navigation

Food & Wine Food & Wine
  • Recipes & Cooking
  • Drinks
  • Travel
  • Holidays + Events
  • News
  • F&W Classic
  • Video
  • Lifestyle
  • F&W Pro
  • About Us

Profile Menu

Your Profile

Your Profile

  • Join Now
  • Newsletters
  • F&W Classic Insiders this link opens in a new tab
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Food & Wine Books this link opens in a new tab
  • Logout
Login
Subscribe Subscribe
Pin FB

Explore Food & Wine

Food & Wine Food & Wine
  • Explore

    Explore

    • F&W Cooks

      F&W Cooks

      Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Read More
    • Our 22 Best Crock Pot and Slow-Cooker Recipes

      Our 22 Best Crock Pot and Slow-Cooker Recipes

      Looking to amp up your beef stew but unsure where to start? A slow cooker can can take your comfort food to the next level. Read More
    • 50 Affordable Wines You Can Always Trust

      50 Affordable Wines You Can Always Trust

      We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Read More
  • Recipes & Cooking

    Recipes & Cooking

    See All Recipes & Cooking
    • Chicken
    • Comfort Food
    • Breakfast + Brunch
    • Salads
    • Desserts
    • Vegetables
    • Pasta + Noodles
    • Chefs
    • Meat + Poultry
    • Soup
    • Appetizers
    • Side Dishes
    • Fruits
    • Seafood
    • Special Diets
    • Cooking Techniques
    • Steal This Trick
  • Drinks

    Drinks

    See All Drinks
    • Wine
    • Cocktails + Spirits
    • Coffee
    • Juices
    • Beer
    • Champagne + Sparkling Wine
    • Tea
  • Travel

    Travel

    See All Travel
    • Wine Regions
    • Restaurants
  • Holidays + Events

    Holidays + Events

    See All Holidays + Events
    • Valentine's Day
    • Halloween
    • Passover
    • Hanukkah
    • Christmas
    • Gifts
    • Super Bowl
    • Easter
    • Thanksgiving
    • New Year's Eve
    • Holiday Entertaining
  • News
  • F&W Classic

    F&W Classic

    See All F&W Classic
    • F&W Classic Insider
    • Food & Wine Classic in Aspen
  • Video
  • Lifestyle
  • F&W Pro
  • About Us

Profile Menu

Subscribe this link opens in a new tab
Your Profile

Your Profile

  • Join Now
  • Newsletters
  • F&W Classic Insiders this link opens in a new tab
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Food & Wine Books this link opens in a new tab
  • Logout
Login
Sweepstakes

Follow Us

  1. Home
  2. Meat + Poultry
  3. Beef
  4. Our 36 Best Steak Recipes

Our 36 Best Steak Recipes

By Food & Wine Updated February 11, 2022
Skip gallery slides
FB Tweet
Steakhouse-Style Rib Eyes
Credit: Christopher Testani

If you're in the mood for steak, 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. Want to try your hand at steak tartare? We've got a recipe for that, too. Read on for even more recipes we love.

Start Slideshow

1 of 36

FB Tweet
Pinterest Email Send Text Message Print

Porterhouse Steak

Porterhouse Steak
Credit: © John Kernick
Get the Recipe

For a perfectly tender and crusty steak, chefs (and brothers) Bryan and Michael Voltaggio salt their meat up to 12 hours before and let it sit, uncovered, in the refrigerator. This step seasons the meat to its core and pulls out moisture for a better sear.

1 of 36

Advertisement
Advertisement

2 of 36

FB Tweet
Pinterest Email Send Text Message Print

Steakhouse-Style Rib Eyes

Steakhouse-Style Rib Eyes
Credit: Christopher Testani
Get the Recipe

Jaw-dropping centerpiece dishes require two essentials: salt and time. Preseasoning is the simplest thing you can do to make a good piece of meat great.

2 of 36

3 of 36

FB Tweet
Pinterest Email Send Text Message Print

Butter-Basted Rib Eye Steaks

Butter-Basted Rib Eye Steaks
Get the Recipe

This steak is based on a recipe from chef Alain Ducasse. Halfway through cooking, these bone-in rib eyes are basted with a mixture of butter, thyme, and garlic, so they're crusty outside and richly flavored.

3 of 36

Advertisement

4 of 36

FB Tweet
Pinterest Email Send Text Message Print

Balsamic Marinated Flank Steak

201206-HD-balsamic-marinated-flank-steak.jpg
Credit: © Lucas Allen
Get the Recipe

A balsamic vinaigrette doubles as a marinade here, giving flank steak enormous flavor during a 24-hour soak. Grace Parisi suggests drizzling any extra vinaigrette over the grilled vegetables and the steak.

4 of 36

5 of 36

FB Tweet
Pinterest Email Send Text Message Print

Minute Steak Stacks with Herbed Anchovy Butter

Minute Steak Stacks with Herbed Anchovy Butter
Get the Recipe

This great recipe calls for pounded-thin top round steaks that are very quickly cooked, then served in a stack with ample amounts of anchovy-herb butter sandwiched in between the steaks.

5 of 36

6 of 36

FB Tweet
Pinterest Email Send Text Message Print

Grilled Texas Rib Eye

201007-HD-grilled-rib-eye-201007-r-grilled-rib-eye.jpg
Get the Recipe

Most American cooks buy beautifully marbled rib eye steaks without the bone, but chef Tim Love opts for the heftier bone-in variety. To help keep the steaks extra-juicy, he sears them on the grill, then lets them rest before he finishes cooking.

6 of 36

Advertisement
Advertisement
Advertisement

7 of 36

FB Tweet
Pinterest Email Send Text Message Print

Balsamic-and-Rosemary-Marinated Florentine Steak

Balsamic and Rosemary-Marinated Florentine Steak
Credit: © Marie Hennechart
Get the Recipe

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.

7 of 36

8 of 36

FB Tweet
Pinterest Email Send Text Message Print

Skirt Steak with Paprika Butter

Skirt Steak with Paprika Butter
Credit: © John Kernick
Get the Recipe

"I love skirt steak because it's just fatty enough, and it cooks quickly, which is great for dinner parties," says chef Vinny Dotolo. He serves the steak thinly sliced, with a lightly smoky, tangy paprika butter.

8 of 36

9 of 36

FB Tweet
Pinterest Email Send Text Message Print

Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce

Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce
Credit: © Tina Rupp
Get the Recipe

Food columnist Mark Bittman often uses skirt steak, a thin cut that cooks quickly. Don't grill it beyond medium rare, he advises, or it becomes quite tough.

9 of 36

Advertisement
Advertisement
Advertisement

10 of 36

FB Tweet
Pinterest Email Send Text Message Print

Peppered Beef Tenderloin with Roasted Garlic-Herb Butter

Peppered Beef Tenderloin with Roasted Garlic–Herb Butter
Credit: © Tina Rupp
Get the Recipe

Our national appetite for grilled meat shows no sign of abating. In Big Bob Gibson's BBQ Book, pit master Chris Lilly shares his secrets for prizewinning meat—like the beef here, marinated in black pepper and brown sugar.

10 of 36

11 of 36

FB Tweet
Pinterest Email Send Text Message Print

Grilled Porterhouse Steak with Summer Vegetables

Epic Grilled Steaks
Credit: QUENTIN BACON
Get the Recipe

This recipe from the late chef Kerry Simon pairs porterhouse steak with zucchini, red onion, red bell pepper, shiitake mushrooms, asparagus, and scallions. If you'd like, serve the meal with an Argentinian Malbec.

11 of 36

12 of 36

FB Tweet
Pinterest Email Send Text Message Print

Cola-Marinated Flank Steak with Frito Chilaquiles

9 Ways to Eat as Much Avocado as Possible on Cinco de Mayo
Credit: PHOTO © CHRISTINA HOLMES
Get the Recipe

To make his version of chilaquiles, chef Jamie Bissonnette unabashedly opts for Fritos. "They have great corn flavor, and they are crunchier than I could ever get tortillas by frying them myself," he says.

12 of 36

Advertisement
Advertisement
Advertisement

13 of 36

FB Tweet
Pinterest Email Send Text Message Print

Coffee-Rubbed Strip Steaks with Chimichurri Sauce

Coffee-Rubbed Strip Steaks with Chimichurri Sauce
Get the Recipe

This bright and fresh chimichurri is used twice: as a sauce for the steak and as a dressing for the accompanying herb salad.

13 of 36

14 of 36

FB Tweet
Pinterest Email Send Text Message Print

Hanger Steak with Warm Bulgur Salad

Hanger Steak with Warm Bulgur Salad
Get the Recipe

Here, hanger steak gets a flavor boost after marinating in garlic, cumin, and olive oil.

14 of 36

15 of 36

FB Tweet
Pinterest Email Send Text Message Print

Lemon-and-Garlic-Marinated Flat Iron Steak

Lemon-and-Garlic-Marinated Flat Iron Steak
Get the Recipe

The flat iron steak, which sits on the shoulder blade next to the teres major, is great for marinating and grilling.

15 of 36

Advertisement
Advertisement
Advertisement

16 of 36

FB Tweet
Pinterest Email Send Text Message Print

Grilled Flank Steak with Corn, Tomato and Asparagus Salad

Grilled Flank Steak with Corn, Tomato and Asparagus Salad
Credit: © Anna Williams
Get the Recipe

Mark Fuller prepares this steak in the spring and summer to showcase the Pacific Northwest's iconic Walla Walla onions and morel mushrooms. The tomato-and-asparagus salad he serves alongside the beef would be wonderful all on its own as a first course.

16 of 36

17 of 36

FB Tweet
Pinterest Email Send Text Message Print

Steak and Brassicas with Red Wine Sauce


Steak and Brassicas with Red Wine Sauce
Credit: Con Poulos
Get the Recipe

Steak fajitas are common in the Baja region of Mexico. Here, Food & Wine's Justin Chapple makes his version with smoky paprika and fragrant coriander, as well as an abundance of vegetables.

17 of 36

18 of 36

FB Tweet
Pinterest Email Send Text Message Print

Juicy Steak-and-Tomato Salad

Juicy Steak-and-Tomato Salad
Credit: Con Poulos
Get the Recipe

This summery salad from Food & Wine's Justin Chapple is quick and easy to pull together, and a total crowd-pleaser. It's ideal served with his Grilled and Chilled Beef, but any leftover steak will be delicious here.

18 of 36

Advertisement
Advertisement
Advertisement

19 of 36

FB Tweet
Pinterest Email Send Text Message Print

Steak Frites with Black Garlic Butter

Steak Frites with Black Garlic Butter Recipe
Credit: Victor Protasio
Get the Recipe

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.

19 of 36

20 of 36

FB Tweet
Pinterest Email Send Text Message Print

Steak Au Poivre with Red Wine Pan Sauce

Steak au Poivre with Red Wine Pan Sauce
Credit: Justin Walker
Get the Recipe

Red wine pan sauce is an amalgamation of fond (those browned bits left in the pan after searing meat), shallots, broth, good-quality red wine, and a few pats of butter to bind it all together and thicken it to a syrupy consistency. A perfect interplay of acid from the wine and sumptuous fat, the sauce is an ideal accompaniment to a peppercorn-crusted rib eye steak. The well-marbled cut stays more tender than New York strip, and its rich, beefy flavor infuses the pan sauce. Trim the steak of large pieces of fat and tie it into a round for even cooking.

20 of 36

21 of 36

FB Tweet
Pinterest Email Send Text Message Print

Steak Tartare with Smoked Oyster Aioli

Steak Tartare
Credit: Greg DuPree
Get the Recipe

For her Steak Tartare with Smoked Oyster Aioli, 2018 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. The smoked oyster aioli adds muscle and brightness, and it's easy to make (it takes about a minute in a blender).

21 of 36

Advertisement
Advertisement
Advertisement

22 of 36

FB Tweet
Pinterest Email Send Text Message Print

Pulehu Steak Tip Skewers with Maui Onion Finadene Sauce

Pulehu Steak Tips with Maui Onion Finadene Sauce
Credit: Victor Protasio
Get the Recipe

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. Pulverized toasted barley is the secret ingredient in the sauce—it thickens it and helps it coat the beef so it gets crispy when grilled. Simeon layers on even more flavor into finadene, a soy-based sauce, to serve with the skewers, with the addition of sweet Maui onions and Agrumato lemon olive oil, a citrusy finishing oil produced by pressing whole lemons and olives.

22 of 36

23 of 36

FB Tweet
Pinterest Email Send Text Message Print

Grilled Wagyu Rib Eye with Roasted Fig Miso

Grilled Wagyu Rib Eye
Credit: Eva Kolenko
Get the Recipe

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.

23 of 36

24 of 36

FB Tweet
Pinterest Email Send Text Message Print

Balsamic and Soy Marinated Skirt Steaks with Charred Peppers

Balsamic and Soy Marinated Skirt Steak
Credit: Victor Protasio
Get the Recipe

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.

24 of 36

Advertisement
Advertisement
Advertisement

25 of 36

FB Tweet
Pinterest Email Send Text Message Print

Steak-and-Shrimp Hot Pot

Steak and Shrimp Hot Pot Broth Recipe
Credit: Justin Walker
Get the Recipe

Cooking tender rib eye, fresh mushrooms, and sweet shrimp tableside makes for an interactive meal. The broth, already seasoned and spiced with fresh aromatics, oils, and sauces, deepens in flavor as you cook vegetables; meats; and, eventually, noodles throughout the night. Keep the broth at a simmer to safely cook each ingredient.

25 of 36

26 of 36

FB Tweet
Pinterest Email Send Text Message Print

Skirt Steak and Asparagus with Salsa de Semillas

Skirt Steak and Asparagus with Salsa de Samillas Recipe
Credit: Victor Protasio
Get the Recipe

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 Cooks contributor Paola Briseño González pairs it with skirt steak for a meal that's ready in under an hour.

26 of 36

27 of 36

FB Tweet
Pinterest Email Send Text Message Print

Smoky Pasilla-and-Citrus Grilled Flank Steak

Smoky Pasilla and Citrus Grilled Flank Steak Recipe
Credit: Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Heather Chadduck Hillegas
Get the Recipe

"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."

27 of 36

Advertisement
Advertisement
Advertisement

28 of 36

FB Tweet
Pinterest Email Send Text Message Print

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

Steak with Roasted Bok Choy Recipe | FWCooks
Credit: Photo by Jennifer Causey / Food styling by Rishon Hanners / Prop styling by Audrey Davis
Get the Recipe

"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."

28 of 36

29 of 36

FB Tweet
Pinterest Email Send Text Message Print

Lemongrass Skirt Steak Skewers

Lemongrass Skirt Steak Skewers Recipe
Credit: Cedric Angeles
Get the Recipe

Using flat skewers helps the meat char and cook evenly by curbing any rolling around the grill. Be sure to preheat the grill; high, even heat will help guarantee strong grill marks and will caramelize the sugars in the marinade.

29 of 36

30 of 36

FB Tweet
Pinterest Email Send Text Message Print

Hanger Steak with Kimchi Glaze and Miso Butter–Grilled Vegetables

Hanger Steak with Kimchi Glaze and Miso Butter Grilled Vegetables Recipe
Credit: Photo by Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson
Get the Recipe

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.

30 of 36

Advertisement
Advertisement
Advertisement

31 of 36

FB Tweet
Pinterest Email Send Text Message Print

Charred Focaccia and Steak Salad

Charred Focaccia and Steak Salad Recipe
Credit: Eric Wolfinger
Get the Recipe

Focaccia is the ideal crouton for a dinner salad; it's tender yet sturdy enough to stand up to bold ingredients like the steak and Calabrian chile in this recipe.

31 of 36

32 of 36

FB Tweet
Pinterest Email Send Text Message Print

Hanger Steaks with Cabbage-and-Beet Salad

Hanger Steaks with Cabbage and Beet Salad
Credit: Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Prissy Lee Montiel
Get the Recipe

"Cabbage is a hard sell on restaurant menus, so it's very underutilized but a great vegetable," says chef Craig Koketsu. "This salad is sweet, salty, savory, and acidic. It's so dynamic when you're eating it, even though it's all red." Though it stands alone on the menu at Quality Bistro, we've topped our version with hanger steak for a quick weeknight dinner. While the steak cooks, the cabbage and beets marinate in a tangy mixture of Champagne vinegar and horseradish. Bleu d'Auvergne cheese is worth seeking out for its mild flavor.

32 of 36

33 of 36

FB Tweet
Pinterest Email Send Text Message Print

Prakas' Rib Eye

Prakas' Rib Eye
Credit: Aubrie Pick
Get the Recipe

Freshly grated Parmigiano-Reggiano adds an unexpected hit of nutty, sweet flavor to rib eye steaks marinated in Thai seasoning sauce, white pepper, and soy sauce in this Night + Market recipe by chef Kris Yenbamroong, who named the dish for his father, Prakas. Quickly searing the steaks allows them to develop a dark, flavorful crust before resting, slicing, and finishing them in the pan sauce, where they absorb even more flavor and cook to a perfect medium-rare. Stirring fresh Thai basil into the warm steak and tomatoes just before serving allows it to gently perfume the whole dish.

33 of 36

Advertisement
Advertisement
Advertisement

34 of 36

FB Tweet
Pinterest Email Send Text Message Print

Garlic-Butter Steak Bites

Garlic Butter Steak Bites
Credit: Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Missie Crawford
Get the Recipe

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.

34 of 36

35 of 36

FB Tweet
Pinterest Email Send Text Message Print

Pan-Seared Skirt Steaks with Carrot Puree and Braised Cabbage

Skirt Steaks with Carrot Puree and Braised Cabbage
Credit: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell
Get the Recipe

Velvety carrot puree, tender pan-seared steaks, and braised cabbage come together in a beautifully composed dish topped with a fresh, punchy cilantro gremolata from 2019 Food & Wine Best New Chef Paxx Caraballo Moll of Jungle BaoBao in San Juan, Puerto Rico. A well-prepared mise en place is the key here: Cut and measure ahead of time to cook and plate with ease. "I love the flavor explosions and textures you get from this dish," says Moll. "Transforming a humble cut of meat, making it delicious, and seeing people's faces and all the great feedback make me proud of this dish. The sweetness of the carrots makes a great contrast with our gremolata, and every bite feels refreshing."

35 of 36

36 of 36

FB Tweet
Pinterest Email Send Text Message Print

Reverse Sear Steak

Reverse Sear Steak
Credit: Photo by Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley
Get the Recipe

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. This method is especially helpful when cooking thick steaks; it allows the meat to cook exactly to your taste without overcooking or even burning the exterior of the steak.

36 of 36

Advertisement
Advertisement
Advertisement
Replay gallery

Share the Gallery

Pinterest Facebook

Up Next

By Food & Wine

    Share the Gallery

    Pinterest Facebook
    Trending Videos
    Advertisement
    Skip slide summaries

    Everything in This Slideshow

    Advertisement

    View All

    1 of 36 Porterhouse Steak
    2 of 36 Steakhouse-Style Rib Eyes
    3 of 36 Butter-Basted Rib Eye Steaks
    4 of 36 Balsamic Marinated Flank Steak
    5 of 36 Minute Steak Stacks with Herbed Anchovy Butter
    6 of 36 Grilled Texas Rib Eye
    7 of 36 Balsamic-and-Rosemary-Marinated Florentine Steak
    8 of 36 Skirt Steak with Paprika Butter
    9 of 36 Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce
    10 of 36 Peppered Beef Tenderloin with Roasted Garlic-Herb Butter
    11 of 36 Grilled Porterhouse Steak with Summer Vegetables
    12 of 36 Cola-Marinated Flank Steak with Frito Chilaquiles
    13 of 36 Coffee-Rubbed Strip Steaks with Chimichurri Sauce
    14 of 36 Hanger Steak with Warm Bulgur Salad
    15 of 36 Lemon-and-Garlic-Marinated Flat Iron Steak
    16 of 36 Grilled Flank Steak with Corn, Tomato and Asparagus Salad
    17 of 36 Steak and Brassicas with Red Wine Sauce

    18 of 36 Juicy Steak-and-Tomato Salad
    19 of 36 Steak Frites with Black Garlic Butter
    20 of 36 Steak Au Poivre with Red Wine Pan Sauce
    21 of 36 Steak Tartare with Smoked Oyster Aioli
    22 of 36 Pulehu Steak Tip Skewers with Maui Onion Finadene Sauce
    23 of 36 Grilled Wagyu Rib Eye with Roasted Fig Miso
    24 of 36 Balsamic and Soy Marinated Skirt Steaks with Charred Peppers
    25 of 36 Steak-and-Shrimp Hot Pot
    26 of 36 Skirt Steak and Asparagus with Salsa de Semillas
    27 of 36 Smoky Pasilla-and-Citrus Grilled Flank Steak
    28 of 36 Sheet Pan Hanger Steak and Bok Choy with Lemon-Miso Butter
    29 of 36 Lemongrass Skirt Steak Skewers
    30 of 36 Hanger Steak with Kimchi Glaze and Miso Butter–Grilled Vegetables
    31 of 36 Charred Focaccia and Steak Salad
    32 of 36 Hanger Steaks with Cabbage-and-Beet Salad
    33 of 36 Prakas' Rib Eye
    34 of 36 Garlic-Butter Steak Bites
    35 of 36 Pan-Seared Skirt Steaks with Carrot Puree and Braised Cabbage
    36 of 36 Reverse Sear Steak

    Share & More

    Pinterest Email Send Text Message Print
    Food & Wine

    Magazines & More

    Learn More

    • Subscribe this link opens in a new tab
    • Books from Food & Wine
    • Contact Us
    • Advertise
    • Content Licensing
    • Accolades this link opens in a new tab

    Connect

    Subscribe to Our Newsletter
    Sign Up
    MeredithFood & Wine is part of the Meredith Corporation Allrecipes Food Group. © Copyright 2022 Meredith Corporation. All Rights Reserved. Privacy Policythis link opens in a new tab Terms of Servicethis link opens in a new tab Ad Choicesthis link opens in a new tab California Do Not Sellthis link opens a modal window Web Accessibilitythis link opens in a new tab
    © Copyright Food & Wine. All rights reserved. Printed from https://www.foodandwine.com

    Sign in

    View image

    Our 36 Best Steak Recipes
    this link is to an external site that may or may not meet accessibility guidelines.