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.See Popular Steak Recipes
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.
Never grill a thick steak like hanger over high heat; it will burn long before it's cooked through.
Gorgonzola cheese is an elegant topping for this hearty and unique steak dinner lovely enough to serve for company.
Picante sauce puts just the right amount of "fire" in this flavorful marinade for grilled flank steak. This is a great recipe to impress warm weather company, or for any day you want a tender and scrumptious steak.
What's the secret? It's the ginger-soy sauce marinade that turns grilled sandwiches into great beef sandwiches.
Try this Southwestern beef steak and pasta supper recipe from Betty Crocker.
Ready in just 30 minutes, here's a tasty recipe for tender steak with an Italian twist. Everyone is sure to enjoy it.
A robust, sirloin-laced chili includes kidney beans and Pace® Chunky Salsa for feeding a crowd. Perfect for casual gatherings!
Topped with sauteed mushrooms and bell pepper, skillet-fried steaks go from stovetop to tabletop in 20 minutes.
Try this steak recipe from Betty Crocker.
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.
You could eat this as a main dish or leave out the rice and serve the beef sticks and barbecue sauce as an appetizer for a party.
For this intensely flavorful rib eye steak from chef Bernie Kantak, restaurateur Peter Kasperski skips the obvious choice -- Cabernet -- in favor of an Argentinean Malbec.
Most American cooks buy beautifully marbled rib eye steaks without the bone, but 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.
Here's an easy-to-make, smoky chipotle cheese sauce that compliments the flavor of grilled steak. It's a great dish for guests, but it's so easy, it's great for every day too.
If you like beef fajitas, you'll love this variation, flavored with smoky-spicy chipotle peppers.
Juicy, tender steak marinated and basted with a garlic-laced Pace® Picante Sauce comes from the grill sizzling with flavor. Serve this steak with additional Pace® Picante Sauce and collect the compliments!