All 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.

Most Recent

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 2
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.
Beef Bourguignon
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.

More Steak Cuts

Baked Steak
Baked steaks with mushrooms in a creamy gravy are perfect for a cozy night in. Cube steaks are usually cut from the top round or top sirloin and pounded to help tenderize them. Slideshow: More Steak Recipes 
Best Strip Steak Recipes
Whether you're looking for a recipe for a classic steak frites dinner or want to spice things up with a tangy chimichurri, these steak dishes are super tender and so easy to make. Here, our best strip steak recipes.

Braised Short Ribs

Enjoy these savory short-ribs recipes including beet-braised, stout-braised and madeira-braised ribs.