There's a reason steakhouses dot the landscape in every town in America - most of us can't resist the siren call of a juicy, perfectly cooked steak. What cut you choose for steak recipes depends on what you're looking for - and what you want to pay. Flank steak, for example, has killer flavor but can be tough unless it's cooked and sliced correctly. Tenderloin lives up to its "tender" label, but it's expensive, and can be a bit bland. Rib-eyes have lots of fat marbled throughout, which makes them very tender and full of flavor - a great steak for grilling. A T-bone (or Porterhouse) is another good choice, since they've got tenderloin on one side of the bone and a strip steak on the other. If you're on a budget, opt for flank steak (a quick sear is what you're looking for, then cut across the grain on the bias) or sirloin steak (from just behind the short loin; sirloins are large, but thin and lean like flank steak). To get the most out of any cut, however, start with a very hot pan or grill to get a flavorful caramelized crust, then finish the steak to desired degree of doneness at a lower flame. Charred on the outside, pink and juicy within - steak perfection.
For a sauce option to serve with sauteed chicken breasts rather than beef, substitute dry white wine and reduced-sodium broth for the red wine and beef broth.
Delicious Diane Sauce, a recipe shared courtesy of Keefer's, a well-known Chicago steak house, can be prepared in just 30 minutes. Serve it with grilled steaks.
If you like beef fajitas, you'll love this variation, flavored with smoky-spicy chipotle peppers.
When you don't have time to marinate your steak before grilling, upgrade the flavors by topping the beef with a so-good-it's nearly-illegal gorgonzola butter.
How to cook round steak always gets heated conversations going among home chefs. There are a number of ways to cook this cut of beef, but only a select few will yield really great results.
A golden whole wheat pastry tops the savory beef and parsnip filling. Cut the leftover scraps of dough into shapes to decorate the pie.
No matter how many burgers or hot dogs you've served up from your backyard grill, your cookout skills are not complete until you've mastered how to grill steak. Grilling is ideal for cooking steaks because it uses high, dry heat and cooks quickly, keeping the meat tender and juicy.
Steak, mushrooms, and sour cream are brought together in perfect harmony to create this beef stroganoff recipe, which is served over hot noodles.
Enjoy a restaurant-quality meal of peppercorn-crusted filet mignon and baked parsnip fries at home in around 30 minutes.
Steakhouses have mastered how to cook ribeye steak--with a few easy tips, you can also enjoy a perfectly cooked ribeye at home.
Learning how to cook cube steak the right way, and you'll have a flavorful meal that makes you feel like you've eaten in a steakhouse, without the dent in your wallet.
Looking for a steak dinner that will knock the socks right off of your dinner guests? For a sophisticated take on how to cook sirloin steak, look to the subtle hints of fresh herbs and spices to enhance the meat's natural flavors, rather than overpower it.
Roasted red peppers lend a phenomenal smoky-sweet flavor to this succulent fried steak. Sharp Romano cheese and peppery fresh basil add brightness and life, recreating the classic Italian flavors everybody loves. Serve alongside a fresh salad or overtop crisp, steamed green beans, dressed in olive oil and garlic.
We'll let you decide what you do with the extra four ounces of beer that are leftover after pouring a cup into this braised beef recipe.
Tender sliced steak dripping with real cheese sauce served on crusty bread may get your mouth watering but it doesn't exactly bring the word "healthy" to mind. You certainly won't think about health when you bite into this decadent sandwich; all you'll be thinking is how insanely good it tastes. But happily you'll know its good for you too moderate in saturated fat, with the goodness of whole grain and an excellent source of eighteen essential nutrients. The trick is to use lean meat, and serve it open-face to keep the portion smart.