Steak Cuts



We all know what to look for in a perfectly cooked steak—a hearty crust on the outside and a spot-on internal temperature (whatever your preference is). But achieving perfection can be tough. F&W's guide to steak takes you through the entire process, from buying the best cuts to slicing them up after they rest. Try tons of different recipes from our meat-loving expert chefs and even find out exactly what you shouldn't do in the kitchen.

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Nuoc Cham Marinated Steak
Rating: Unrated 3
Nuoc cham is a Vietnamese dipping sauce that we're using here as a marinade for juicy steak. The intense flavor of the fish sauce melds perfectly with the savory juices from the beef. Searing and then finishing the steak in the oven is a fail-safe method to ensure the outside develops a deep brown crust without burning before the steak finishes cooking. Serve with lime wedges and a Napa cabbage slaw.
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. 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. Although this steak is delicious straight out of the skillet, we added a buttery wine pan sauce to finish off the dish. The recipe for the herb butter added to the sauce makes more than you will need, and is very handy to have around to dress up a pot of rice or vegetables at the last minute.
Smoke-Grilled Tri-Tips with Jeow Som Dipping Sauce
2020 F&W Best New Chef Donny Sirisavath of Khao Noodle Shop in Dallas shared this recipe, a nod to his Laotian heritage and Texas upbringing, when his parents grilled brisket over hardwood coals for family gatherings. Here, thick and meaty tri-tip steaks get seared on the hot zone of the grill and then slowly smoke-grilled until medium-rare. Let them rest, and then thinly slice them against the grain and serve with Sirisavath's jeow som, a fiery, fish sauce–flavored dipping sauce. A quick soak in beer tenderizes thick tri-tip steaks, and a marinade of garlic, lemongrass, cilantro, and fish sauce builds big flavor. Sirisavath loves using oak or mesquite wood here, placed at the center of the grill, alongside the lit coals, where they smolder and add a rich aroma.
Garlic-Butter Steak Bites
Rating: Unrated 6
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.
Hanger Steaks with Cabbage-and-Beet Salad
Rating: Unrated 1
"Cabbage is a hard sell on restaurant menus, so it's very underutilized but a great vegetable," says chef Craig Koketsu, of New York City's Quality Bistro. "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 Koketsu's menu, 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.
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.
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More Steak Cuts

Beef Bourguignon
Rating: Unrated 1
Learn how to make this classic French red wine stew by chef Ludo Lefebvre.
Instant Pot Short Ribs with Triple-Cream Mashed Potatoes
Short ribs in an Instant Pot? We were skeptical. But our fears vanished after one bite of these rosemary- and juniper berry–crusted beauties. The internet’s hottest kitchen gadget lived up to the hype, delivering fork-tender results in about half the time. You’ll need to sauté the short ribs in batches, so be sure to hit the sauté button periodically (it has a 30-minute cycle). A bed of extra-creamy potatoes makes the perfect base for the short ribs, but the sleeper hero of this recipe is the simple salad of apple, celery, and toasted hazelnuts, which provides balancing acidity, brightness, and crunch to this exquisitely comforting dish.
New York Steak with Roasted Chiles

Simplicity is key in this recipe from star chef Jonathan Waxman, where a perfectly grilled steak need only be accompanied by deliciously roasted and grilled chiles and onions. Slideshow:  More Steak Recipes