There’s just something so uniquely special about a perfectly cooked steak, isn’t there? Whether you’re having a night in with a date or breaking out the grill for a backyard barbecue, a steaky dinner is sure to impress with little effort. It’s a comfort food yet indulgent dish, always satisfying.
Having the steakhouse food at home is an ambitious goal, but it is one that can definitely be achieved. It starts with having the right cut of beef if you are using ribeye, flank, or filet mignon and the right method of cooking it from grilling to frying. We have broken down 12 better recipes so that making that easy and delicious decision is a walk in the park.
These recipes are perfect for anything from a weeknight to Sunday roast. Steak is a classic dish that will never fail. Any home cook can make a perfect medium-rare or well-done bite if they know how. Here’s this range of recipes to get you cooking in no time and with flavour.
Tenderloin Steak Diane
This elegant skillet dinner arrives in a mere 30 minutes. Tenderloin steaks sautéed in butter are paired with a rich, gourmet mushroom cream sauce that’s too good to be pricey.
The delicacy of the tenderloin is matched by ease of preparation. Reno, Nevada, resident Carolyn Turner also uses additional mushrooms for her son, a testament to the flexibility of the recipe. With virtually no more than a half-dozen ingredients steak, butter, mushrooms, and sauce you can prepare a meal that is gourmet in taste without the inconvenience.
New-Style Steak Diane
This 'New-Style Steak Diane' reimagines a classic, featuring perfectly seared beef tenderloin. It's served with blanched bok choy and a rich, updated pan sauce infused with oyster mushrooms, shallots, coconut yogurt, miso, and Dijon mustard. A dramatic tequila flambé finishes this elegant and flavorful dish, offering a sophisticated main course that blends traditional techniques with contemporary ingredients.
Equipment
- 1 Heavy-bottomed Sauté Pan Essential for proper searing and developing a rich pan sauce.
- 1 Medium Saucepan For blanching the bok choy.
- 1 Medium Bowl For preparing an ice bath.
- 1 Tongs For safe handling and turning of steaks and bok choy.
- 1 Whisk For blending the sauce ingredients smoothly.
Ingredients
Main
- 2 beef tenderloin filets about 6 ounces each, pounded out to about 1-inch thick
- Kosher salt and freshly ground black pepper
- 2 heads baby bok choy
- 2 tablespoons canola oil
- 2 cups roughly chopped oyster mushrooms
- 1 shallot thinly sliced
- 1/2 cup low-sodium chicken stock
- 1 tablespoon coconut yogurt
- 1 teaspoon white miso
- 1 teaspoon Dijon mustard
- 1/2 teaspoon toasted sesame oil
- 3 tablespoons unsalted butter
- 2 sprigs fresh thyme
- 2 cloves garlic smashed
- 2 teaspoons sherry vinegar
- 2 tablespoons tequila
- Chopped fresh cilantro leaves for garnish
Instructions
- Let the beef tenderloin filets sit at room temperature for about 30 minutes before cooking.
- Meanwhile, bring salted water to a boil in a medium saucepan and fill a medium bowl with ice water. Add the bok choy to the boiling water and cook until slightly tender, about 1 minute. Transfer to the ice water until cool, then drain, quarter lengthwise and set aside.
- Heat 1 tablespoon canola oil in a medium saute pan over medium-high heat. Add the mushrooms and shallots, then sprinkle with salt and pepper and let cook, stirring occasionally, until the mushrooms brown and the shallots begin to soften, about 5 minutes. Add the chicken stock, coconut yogurt, miso, mustard and sesame oil and stir together. Let cook, stirring occasionally, until the liquid reduces by about half, about 5 minutes. Set aside.
- Sprinkle filets on both sides with salt and pepper. Heat the remaining tablespoon canola oil in a medium heavy-bottomed saute pan over medium-high heat. Add the steaks and let sear, without moving, until browned, about 2 minutes. Turn the filets over and add the butter, thyme and garlic to the pan. Once the butter melts, begin basting the steaks with the butter until browned on the second side, 2 to 3 minutes more for medium-rare. Remove the steaks from the pan, pour over the pan sauce and let rest.
- Add the bok choy to the same pan and let brown, 1 to 2 minutes. Add the steak and any accumulated pan juices back in, along with the vinegar. Take the pan off the heat and add the tequila, then tilt the pan into the flame or use a match to carefully ignite the pan. Let the fire subside, then remove the pan from the heat. Divide the bok choy between 2 plates. Top each with a steak, then spoon the mushroom and sauce mixture over both steaks. Garnish with cilantro and serve.
Notes
Bringing the beef tenderloin to room temperature is crucial for even cooking; cold meat sears on the outside while remaining undercooked internally. Ensure your heavy-bottomed pan is adequately hot before searing to achieve a beautiful, deep brown crust (Maillard reaction), which locks in flavor. When basting with butter, tilt the pan slightly to collect the butter and spoon it over the steak continuously for maximum flavor and an even cook. The flambé with tequila adds a dramatic touch and a subtle layer of complexity; always ensure the pan is off the direct heat source before adding alcohol and igniting, and stand back. Allowing the steak to rest is non-negotiable; it redistributes the juices, resulting in a more tender and succulent bite. The modern additions of coconut yogurt, miso, and Dijon elevate the classic Steak Diane sauce with umami, richness, and a subtle tang.
Porterhouse Steak
If you’re craving a steakhouse vibe at home, this 40-minute porterhouse steak recipe delivers. A thick two-pound cut is seasoned with just salt and pepper, then cooked in butter for an indulgent finish.
The minimalist approach highlights the natural flavour of the beef. Julie Andrews from Rockford, Michigan, praises the cut’s ability to satisfy hearty appetites. Serve with mashed potatoes and greens for a complete and comforting meal.
Cast-Iron Skillet Porterhouse Steak
This recipe guides you to a perfectly cooked porterhouse steak, utilizing the intense heat of a cast-iron skillet for a superior sear, followed by a broiler finish for precise doneness. A unique step involves slicing the steak off the bone and reassembling it with butter and aromatics, ensuring rich flavor throughout. The method promises a juicy interior and a beautiful, caramelized crust, making it an easy yet impressive main course.
Equipment
- 1 Cast-iron skillet Essential for high-heat searing and broiling.
- 1 Cutting Board For resting, carving, and reassembling the steak.
- 1 Tongs For safe handling of hot steak and skillet.
- 1 Meat Thermometer Crucial for accurately gauging steak doneness.
- 1 Oven Mitts For handling the hot cast-iron skillet.
Ingredients
Main
- One 2- to 2 1/2-inch-thick porterhouse steak
- Kosher salt and freshly ground black pepper
- 1 tablespoon canola oil
- 2 tablespoons butter cubed
- Optional additions: garlic cloves and sprigs of fresh thyme or rosemary
Instructions
- Let the steak rest at room temperature for 30 minutes.
- Preheat the broiler. Heat a cast-iron skillet over medium-high heat until very hot.
- Season the steak heavily with salt and pepper on all sides. Add the oil to the skillet, then place the steak in the skillet and do not move it. Cook until a nice sear forms, about 3 minutes. Remove the skillet from the heat, transfer the steak to a cutting board and cut both the filet and sirloin from the bone. Slice the steak against the grain into thick pieces. Put the bone back into the skillet and reassemble the steak around it (it should look like the steak originally did) with the seared side up. Top with pieces of butter. Add a couple cloves of garlic and a few sprigs of thyme or rosemary, if desired.
- Broil to desired doneness, about 4 minutes for medium rare, 5 to 6 minutes for medium. Transfer to a serving plate and pour the pan drippings over the steak.
Notes
Achieving a perfect crust on your porterhouse begins with a super-hot cast-iron skillet; ensure it's smoking slightly before adding the steak to initiate the Maillard reaction. Seasoning heavily with coarse kosher salt is paramount for flavor and crust development. The step of cutting the steak off the bone, slicing, and reassembling allows for greater surface area exposure to the butter, garlic, and herbs during broiling, infusing more flavor directly into the meat. Always use a reliable meat thermometer to gauge doneness accurately (130-135°F for medium-rare) as broiler times can vary. Remember to rest the steak again briefly after broiling, allowing juices to redistribute for maximum tenderness and succulence before serving. Pouring the pan drippings is a must for added richness.
Steak au Poivre
This French-inspired recipe takes a New York strip to a dinner showstopper in 35 minutes. Peppercorns form a crunchy crust and Cognac cream sauce add depth.
Butter, shallots, garlic, and cream come together in a rich, restaurant-quality finish. Julie Andrews refers to it as an “elegant restaurant experience right at home.” It’s the type of recipe that showcases simple ingredients as a memorable meal.
Steak au Poivre
This classic Steak au Poivre recipe elevates tenderloin steaks by coating them in freshly crushed peppercorns and searing them to perfection. The pan's fond is then deglazed with Cognac, theatrically flambe-ed, and transformed into a luxurious, rich cream sauce. This sophisticated yet achievable dish promises robust flavor and a tender texture, ideal for an impressive dinner.
Equipment
- 1 Heavy-Bottomed Skillet Preferably cast iron, for searing and sauce
- 1 Mortar and Pestle Or alternative for crushing peppercorns
- 1 Whisk For emulsifying the sauce
- 1 Tongs For handling and turning steaks
- 1 Long Match or Firestick For safe flambe
Ingredients
Main
- 4 tenderloin steaks 6 to 8 ounces each and no more than 1 1/2 inches thick
- Kosher salt
- 2 tablespoons whole peppercorns
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 1/3 cup Cognac plus 1 teaspoon
- 1 cup heavy cream
Instructions
- Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
- Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
- In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.
- Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.
Notes
For optimal results, ensure your steaks are at room temperature before cooking for even heat distribution. Crushing whole peppercorns just before use yields a much more aromatic and flavorful crust than pre-ground pepper. When flambe-ing the Cognac, always remove the pan from the heat first, add the alcohol, and then ignite with a long match for safety; ensure good ventilation. Whisk the sauce vigorously as it simmers to create a smooth, emulsified consistency that beautifully coats the steak. Do not overcrowd the pan when searing, cook in batches if necessary to maintain high heat and achieve a perfect crust. Resting the cooked steaks under foil is crucial for juicy, tender results as it allows the internal juices to redistribute.
Air-Fryer Steak Bites
These garlicky, meaty bites are ready in 20 minutes with minimal effort. Perfect for those busy nights, the air fryer prepares fantastic steak to a flawless finish without warming up the entire kitchen.
The top sirloin is seasoned and air-fried and finished with garlic butter for richness. Taste of Home Test Kitchen suggests this as a quick recipe that is convenient yet flavourful. The bites work best for weeknights but make enough to dress up for guests.
Air Fryer Chicken Wings
Nothing is more satisfying than cooking up a batch of wings without deep frying. The air fryer’s fan and heating mechanism create a frenzy of forceful hot air that swirls down and around the wings, crisping up the skin to golden perfection (and without the added calories of frying oil). Self-contained air fryers are not the only option for cooking at home: look for multi-cookers and ovens that have an air fryer setting. You can buy chicken wings that are already split or do the work yourself with whole wings – don’t forget to save the tips for making chicken stock.
Equipment
- 1 Air Fryer 3.5-quart or larger
- 1 Tongs Heat-resistant for flipping wings
- 1 Microwave-Safe Bowl For melting butter
- 1 Whisk For combining sauce
- 1 Large Mixing Bowl For tossing wings with sauce
Ingredients
Main
- 2 pounds chicken wings split at the joint and tips removed
- Kosher salt
- 4 tablespoons unsalted butter
- 1/2 cup hot sauce such as Frank's RedHot
- Ranch or blue cheese dressing for serving
Instructions
- Pat the chicken wings dry and sprinkle generously with salt. Place the wings in the basket of a 3.5-quart air fryer so they are not touching (if necessary to fit, line up the drumettes standing upright along the sides). Set the air fryer to 360 degrees F and cook for 12 minutes, then flip the wings with tongs and cook for 12 minutes more. Flip the wings again, increase the heat to 390 degrees F and cook until the outsides are extra-crispy, about 6 minutes more.
- Meanwhile, warm the butter in a microwave-safe bowl in the microwave until melted, about 1 minute. Whisk in the hot sauce.
- Toss the wings with the butter mixture to coat in a large bowl and serve with dressing on the side.
Notes
Achieving truly crispy air fryer wings hinges on a few key elements: First, always pat the chicken wings extremely dry. Moisture is the enemy of crispiness. Second, avoid overcrowding the air fryer basket; cook in batches if necessary, ensuring a single layer for optimal hot air circulation. The two-stage cooking process with increasing heat is crucial: the lower temperature cooks the wings through, while the higher temperature crisps the skin to perfection. Consider preheating your air fryer for 5 minutes before adding wings for a more consistent crisp. For enhanced flavor, a light dusting of garlic powder or smoked paprika with the salt before air frying can elevate the wings even further. Remember to save those wing tips for your next batch of chicken stock!
Steak and Potatoes
It’s the reinvention of the old favorite: a 50-minute meal that gives the classic combo a healthy twist. Garlic-herb sirloin pairs with Yukon Gold potatoes in a nutritious, satisfying meal.
Potatoes become crisper outside but are still soft inside. Julie Andrews praises it as a comforting old standby that never fails. Even leftovers can be turned into a breakfast hash topped with a fried egg for plain heaven.
Classic Steak Tartare
This Salisbury steak with mushroom gravy is wonderful over mashed potatoes or rice. A great from-scratch recipe I found a long time ago. The gravy is still good without mushrooms. I've made it for my husband that way.
Ingredients
- 1 pound lean ground beef
- ⅓ cup dry bread crumbs
- ¼ cup chopped onions
- 1 egg beaten
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups beef broth
- 1 large onion thinly sliced
- 1 cup sliced mushrooms
- 3 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Combine ground beef, bread crumbs, chopped onion, egg, salt, and black pepper in a large bowl until evenly mixed. Shape beef mixture into 4 patties, about 3/4-inch thick.
- Fry patties in a large skillet over medium heat until browned on both sides, about 10 minutes. Add beef broth, onion, and mushrooms; bring to a boil. Reduce heat to low, cover, and simmer until patties are no longer pink in the center, about 10 minutes more. Transfer patties to a platter and keep warm.
- Bring onion mixture to a boil. Mix cornstarch and water in a small bowl; stir into onion mixture. Cook and stir until onion gravy is thickened, about 1 minute. Pour over patties to serve.
Milanesa Steak
Within 25 minutes prepared, breaded and fried steak provides crispy texture and decent flavor. Top round steaks sliced are coated with seasoned crumbs and golden brown-fried.
It’s a quick, full, and kid-friendly meal. Julie Andrews recommends serving with lemon, a nice contrast to the rich crust. It’s an easy way to add some heat to your steak dinner.
Mexican-Style Milanesa With Smoky Corn Relish
This recipe features Mexican-style Milanesa, where beef cubed steaks are tenderized, coated in a zesty chipotle egg wash, and breaded with finely crushed tortilla chips. Pan-fried to a golden crisp, they are then paired with a vibrant, smoky corn relish, combining minced chipotle pepper and adobo sauce with sweet corn for a balanced, flavorful dish.
Equipment
- 2 Shallow Dishes For egg wash and tortilla chips
- 1 Large Skillet For pan-frying the milanesas
- 1 Mixing Bowl For preparing the corn relish
- 1 Tongs or Spatula For turning and handling the milanesas
- 1 Cutting Board and Knife For mincing chipotle pepper and prep
Ingredients
Main
- 4 beef cubed steaks about 4 ounces each
- 1 canned chipotle pepper in adobo sauce minced, plus 1 tablespoon adobo sauce
- 1 can 11 ounces Mexican-style or regular corn, drained
- 1 egg
- 1 cup finely crushed tortilla chips
- 4 teaspoons vegetable oil divided
Instructions
- Prepare beef: Gently pound each beef cubed steak to an even 1/4-inch thickness using a meat mallet or the bottom of a heavy pan, then lightly season with salt and pepper.
- Set up breading station: In one shallow dish, whisk the egg. In a second shallow dish, place the finely crushed tortilla chips.
- Bread milanesas: Dip each pounded beef steak into the whisked egg, ensuring it's fully coated. Let excess egg drip off, then dredge thoroughly in the crushed tortilla chips, pressing firmly to ensure an even and complete coating on both sides.
- Prepare corn relish: In a small bowl, combine the drained Mexican-style or regular corn, minced chipotle pepper, and 1 tablespoon of adobo sauce. Mix well to combine.
- Heat oil: Heat 2 teaspoons of vegetable oil in a large skillet over medium-high heat until shimmering.
- Fry milanesas: Carefully place 2 breaded milanesas into the hot skillet. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Drain milanesas: Using tongs or a spatula, transfer the cooked milanesas to a wire rack set over paper towels to drain any excess oil.
- Repeat frying: Add the remaining 2 teaspoons of vegetable oil to the skillet and repeat the frying process with the remaining 2 milanesas.
- Serve: Plate the hot, crispy milanesas, serving each with a generous spoonful of the smoky corn relish on the side.
Notes
1. Pounding the beef to an even 1/4-inch thickness is crucial for tender milanesas that cook uniformly and quickly. Use a meat mallet or the bottom of a heavy pan.2. Maintain consistent oil temperature during frying: too low, and the milanesas will be greasy; too high, and the crust will burn before the meat is cooked through. Medium-high heat is ideal.3. For an extra layer of flavor, you can lightly toast the crushed tortilla chips in a dry skillet for a few minutes before breading, intensifying their nutty aroma.4. Always drain the fried milanesas on a wire rack set over paper towels to allow excess oil to drip off, ensuring a crispy crust.5. Adjust the amount of minced chipotle pepper based on your preferred spice level; a little goes a long way.
Florentine Steak
Committed to Florence, Italy, this 30-minute porterhouse dish frees the natural richness of the steak. Rare and served, it is basted with thyme and rosemary herb butter.
Julie Andrews draws out the simplicity of the plain marinade. Serve on roasted potatoes or an arugula salad for Tuscan dining. It is one simple way of introducing foreign flavor into the home.
Florentine Steak
This recipe delivers a classic Florentine Steak, focusing on a high-heat sear for a perfect crust and tender interior. Minimal ingredients highlight the quality of the porterhouse, finished simply with salt, pepper, olive oil, and a squeeze of fresh lemon.
Equipment
- 1 Heavy-Bottomed Skillet Cast iron is ideal for achieving a perfect crust.
- 1 Tongs For safe handling and flipping of the steak.
- 1 Cutting Board Essential for resting and slicing the cooked steak.
- 1 Meat Thermometer Highly recommended for precise internal temperature.
Ingredients
Main
- 1 porterhouse steak
- Olive oil
- Salt
- Pepper
- 1 lemon
Instructions
- Remove the porterhouse steak from the refrigerator and let it come to room temperature for at least 30-60 minutes.
- Pat the steak thoroughly dry with paper towels to ensure a good sear.
- Generously season both sides of the steak with salt and freshly ground black pepper.
- Heat a heavy-bottomed skillet, preferably cast iron, over high heat until it begins to smoke lightly.
- Add a tablespoon or two of olive oil to the hot pan, ensuring it coats the bottom evenly.
- Carefully place the seasoned steak into the hot skillet. Sear undisturbed for 3-5 minutes per side for medium-rare, or adjust for desired doneness, creating a deep brown crust.
- For thicker steaks, use tongs to sear the edges for 1-2 minutes each.
- If using, insert a meat thermometer into the thickest part, avoiding the bone, to check for desired internal temperature (e.g., 130-135°F for medium-rare).
- Remove the steak from the skillet and transfer it to a cutting board. Let it rest for 5-10 minutes.
- Slice the steak against the grain, serve immediately, and finish with a squeeze of fresh lemon juice.
Notes
1. Bring the porterhouse to room temperature for at least 30-60 minutes before cooking to ensure even cooking from edge to center. 2. Pat the steak thoroughly dry with paper towels; moisture on the surface inhibits a good sear. 3. Use high heat and don't overcrowd the pan. A proper sear is key to developing a rich crust. 4. Always rest the steak for 5-10 minutes after cooking; this allows the juices to redistribute, resulting in a more tender and flavorful piece of meat. 5. Finish with a squeeze of fresh lemon juice just before serving for an authentic Florentine touch that cuts through the richness of the steak.
Hanger Steak
Arguably referred to as the “butcher’s cut,” hanger steak is cherished due to its beefy, rich flavor. Ready within 30 minutes, the cut features Worcestershire sauce, garlic, and thyme for the richest depth.
Julie Andrews savor the richness of spices on the steak. Serve with mashed potatoes, grilled vegetables, or rice for a good meal. It’s a hard decision worth it for the bold eater.
Marinated Grilled Hanger Steak
This recipe guides you through preparing a flavorful Marinated Grilled Hanger Steak. Combining Dijon mustard, garlic, rosemary, and lemon, the steak is marinated to infuse rich flavors and tenderize the meat. Grilled to perfection and then rested, this dish promises a juicy, tender, and aromatic main course.
Equipment
- 1 Grill Gas or charcoal grill
- 1 Small Mixing Bowl For preparing the marinade
- 1 Tongs For handling the steak on the grill
- 1 Grill Brush and Oil Rag For cleaning and oiling grill grates
- 1 Cutting Board and Sharp Knife For trimming and slicing the steak
Ingredients
Main
- 4 tablespoons Dijon mustard
- 3 cloves garlic smashed and finely chopped
- Pinch crushed red pepper
- 2 sprigs rosemary picked and finely chopped
- Juice and zest of 1 lemon
- 2 1 1/2-pound each hanger steaks, trimmed, membrane removed and cut in half lengthwise
- Kosher salt
- Extra-virgin olive oil
Instructions
- In a small bowl, combine the Dijon, garlic, rosemary, lemon juice and zest, and crushed red pepper. Schmear the steaks with this deliciousness and let them hang out in the fridge overnight or up to 2 hours in the fridge.
- Preheat the grill. Season the steaks with salt.
- When the grill is hot, brush and oil the grill. When the flames have dissipated place the steaks on a hot spot on the grill. Brush with the excess marinade and move the steaks out of the flame if there is a flare up. Grill the steak for 4 to 5 minutes on each side for medium rare. Remove the steaks from the grill and let them rest for 5 to 10 minutes before slicing. Serve immediately after slicing.
- Where's the beef?
Notes
1. Hanger steak has a tough central membrane; ensure it's meticulously trimmed for optimal tenderness. Slicing against the grain after resting is also paramount to achieve a melt-in-your-mouth texture.2. The acid from the lemon juice in the marinade helps to tenderize the meat, while the Dijon and rosemary infuse deep flavor. Allow adequate marination time for the best results, but don't over-marinate as the acid can toughen the meat if left for too long.3. Always rest the steak after grilling! This crucial step allows the meat fibers to relax and reabsorb juices, ensuring a succulent and flavorful bite. Skipping this step results in a dry steak.
Grilled Flat Iron Steak
The affordable cut turns rightfully flavorful after being marinated in chili, garlic, and lime juice for four hours. Grill it for only 20 minutes, and it’s tender with lots of zest.
This is a staple recipe, reports Houston, Texas’s Katie Ferrier. The strong marinade brings out the flavor and texture of the steak. Griddle up some corn or serve with a green salad for a light, colorful meal.
Grilled Flat Iron Steak with Pistachio Pesto Butter
This recipe features grilled flat iron steaks elevated with a rich, aromatic pistachio pesto butter. The butter, a blend of basil, garlic, Asiago, and pistachios, is prepared in a food processor and chilled into a log, then sliced over the hot, rested steaks for a burst of flavor.
Equipment
- 1 Food Processor For making the pesto butter
- 1 Rubber Spatula For transferring butter mixture
- 1 Parchment Paper For shaping and chilling butter log
- 1 Grill For cooking the steaks
- 1 Platter For resting cooked steaks
Ingredients
Main
- 2 sticks butter room temperature
- 1 cup packed basil leaves
- 4 to 5 cloves garlic
- 1 teaspoon kosher salt
- Pinch coarse ground black pepper
- Dash fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1/4 cup Asiago cheese
- 2 tablespoons pistachios
- Pinch red pepper flakes
- Olive oil
- 4 8-ounce flat iron steaks
- Salt and freshly ground black pepper
Instructions
- For the butter:
- In a food processor add, butter basil, garlic, salt and pepper. Pulse a few times until well combined. Add lemon juice and drizzle oil. Pulse again. Add cheese, pistachios and red pepper flakes. Remove from processor with a rubber spatula onto a sheet of parchment paper and shape into a log. Place in the refrigerator and allow to set for at least 30 minutes.
- For the steak:
- Preheat grill to medium.
- Drizzle the steaks with olive oil. Put on the grill, and while cooking season with sea salt and black pepper, to taste. Cook for 3 to 4 minutes, then flip and season with salt and pepper, to taste. Grill for another 3 to 4 minutes. Remove from the grill to a platter and allow to rest for a few minutes. Slice disks of butter, put on steaks while still hot and serve.
Notes
1. Ensure butter is at true room temperature for optimal emulsification and smooth texture in the food processor. If too cold, it won't combine properly; if too warm, it won't hold its shape when chilled.2. For the best sear on your steak, pat it very dry with paper towels before drizzling with olive oil. Moisture on the surface inhibits browning.3. Always allow your steaks to rest for at least 5 minutes after grilling. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bite.4. Flat iron steaks are excellent cooked to medium-rare for tenderness; adjust grill time accordingly for desired doneness.
Filet Mignon
One of the most highly sought-after cuts, filet mignon is the epitome of tenderness. With a cast-iron skillet and simple garlic-rosemary butter, this recipe manages to produce a rich, indulgent steak in around 25 minutes.
Julie Andrews has this to say, “It only takes a little to make a filet mignon taste better than it already is.” Use very little seasoning so the natural flavor dominates. Offer greens and mashed potatoes as part of a steakhouse meal at home.
Seared Filet Mignon
This recipe provides a straightforward method for perfectly searing Filet Mignon, yielding a tender, juicy interior with a beautiful caramelized crust. By combining high heat, butter, and olive oil, you create an ideal environment for rapid cooking, ensuring a succulent rare steak in just minutes. It's a quick, elegant main course suitable for any occasion.
Equipment
- 1 Large, Heavy-Bottomed Sauté Pan Cast iron or stainless steel for optimal searing.
- 1 Tongs For safely handling and flipping the steaks.
- 1 Platter or Plate To rest the cooked steaks.
- 1 Cutting Board For seasoning the steaks before cooking.
- 1 Instant-Read Meat Thermometer (Optional, for precise doneness)
Ingredients
Main
- 6 slices Filet Mignon each about 1/2 pound and cut about 1 1/2 inches thick
- Salt and pepper
- 1/3 cup 6 tablespoons butter
- 1 1/2 tablespoons olive oil
Instructions
- Season the Filet Mignons with salt and pepper. Combine the butter and oil in a large saute pan over high heat. When the pan is hot and foam has subsided, add the beef. Sear for three minutes per side for rare. Transfer to a warm platter.
Notes
Achieving a perfect sear is paramount for filet mignon. Always ensure the steaks are patted completely dry before seasoning; moisture inhibits browning. Use a heavy-bottomed pan, ideally cast iron, heated until just smoking before adding the butter and oil. Do not overcrowd the pan; cook in batches if necessary to maintain high heat and achieve a beautiful crust. For precise doneness, especially beyond rare, use an instant-read thermometer (125-130°F for medium-rare). Crucially, rest the cooked filets on a warm platter for at least 5-7 minutes after searing. This allows juices to redistribute, resulting in a tender, more succulent steak. For an elevated experience, baste the steaks with the butter/oil mixture, adding aromatics like fresh thyme, rosemary, or crushed garlic cloves during the last minute of cooking. A quick pan sauce made by deglazing with a splash of red wine or beef stock also complements the richness beautifully.
Cast-Iron Skillet Steak
In just 10 minutes, this simple technique yields a perfectly grilled New York strip with a crunchy crust. Excellent for beginners or busy cooks.
James Schend of Pleasant Prairie, Wisconsin, created this recipe for convenience use for beginning cooks. All one needs is salt, butter, and a good skillet. Serve with a green salad to make an easy, balanced meal.
Roasted New York Strip Steak
Spice up your next meal with this tempting Roasted New York Strip Steak with Chimichurri Sauce that is sure to be a family favorite.
Ingredients
Original recipe (1X) yields 4 servings
- 5 tablespoons olive oil divided
- 1 teaspoon ground cumin
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 2 16 ounce New York strip steaks
Chimichurri Sauce:
- 8 cloves garlic peeled
- ½ cup fresh parsley leaves
- ½ cup fresh cilantro leaves
- 2 tablespoons red wine vinegar
- 1 ½ teaspoons salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Mix together 3 tablespoons olive oil, cumin, red pepper flakes, oregano and salt to taste in a bowl and coat the steaks in the mixture.
- Heat a large frying pan on high heat and fry the steaks on each side for 2 to 3 minutes until they are browned.
- Place two 1 1/2 to 2 feet long sheets of Reynolds Wrap® Aluminum Foil on a table and place each steak in the center of the foil and fold up the ends and the outside of the foil to create a packet.
- Bake the steak for 10 minutes for a medium-rare internal temperature. Add 5 more minutes of baking to achieve a medium internal temperature.
- Remove the steaks from the packets and let them rest for 2 to 3 minutes before serving.
- Combine the garlic, parsley, cilantro, red wine vinegar, remaining 2 tablespoons of olive oil and salt and pepper in a food processor and process on high speed until it becomes like a paste.
- Serve the steak alongside the Chimichurri Sauce.
Notes
Make a Reynolds Wrap(R) Aluminum Foil packet for delicious tasting food and easy cleanup.
Chimichurri Steak
Flat iron steak is served with its ideal partner in a spicy, 30-minute chimichurri sauce. Chipotle, cilantro, and garlic create a sauce full of brightness and zing.
Laureen Pittman of Riverside, Calif., enjoys chimichurri because it is versatile in its use with fish and meat. It slices through the fattiness of the steak with bright, fresh taste. This is a great one to prepare in grilling season or when you want a great-tasting meal.
From quick weeknight bites to globally inspired masterpieces, these 12 steak recipes prove that great steak doesn’t need to come from a restaurant. Each one offers something unique, whether it’s the cut, technique, or flavour pairing. With these dishes in your repertoire, you’ll be ready to impress at any meal. So grab your apron and get cooking your steak journey has just begun, and it’s bound to be delicious.
