F&W’s Best Steak Dinner Recipes

F&W’s Best Steak Dinner Recipes

You can always head to a steakhouse for dinner and enjoy it at night; However, these recipes prove that a great restaurant-worthy steak can also be had at home. We’ve rounded up some of our favorite steak recipes here, including a steak au poivre with red wine sauce (perfect for a date night), skirt steak and asparagus with semillas sauce, and a reverse steak that ensures even cooking with deep browning flavor. Shell. Eat steak tartare, beef tenderloin, and more basic steak recipes.

Balsamic and soy marinated steak with roasted peppers

Victor Protasius

This simple roast dinner is all about fresh summer produce. Herbs and crushed garlic quickly infuse the charred bell peppers, picking up their heat right from the grill.

Steak frites with black garlic butter

Victor Protasius

Charolais is a breed of cattle from Burgundy that is prized for its tender, flavorful, and marbled (non-greasy) meat. Substitute grass-fed or off-the-shelf French beef steak to channel the delicious qualities of French beef.

Pan Hanger Steak and Bok Choy with Lemon Miso Butter

Photography by Jennifer Causey / Food styling by Rayshon Hanners / Prop design by Audrey Davis

“You may notice that this recipe yields more miso butter than one might imagine in a single dinner,” says Leah Koenig, F&W Cooks contributor and cookbook author. “This leftover butter stores well in the refrigerator and enhances everything it touches, from grilled fish and pasta to warm crackers and popcorn. As for baby bok choy, I can guarantee leftovers won’t be a problem.”

Reverse sear steak

Photography by Jennifer Cozzi / Food styling by Ali Rami / Prop design by Christina Dali

Learning how to reverse sear means you can serve steak-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 flaming hot skillet to quickly brown both sides. The result is a steak with a deeply browned crust and an evenly cooked interior.

Steak tartare with smoked oyster aioli

Greg Dupree

For her steak tartare, Kate Williams, F&W’s 2018 Best New Chef, uses tender beef scraps salvaged from butchering for rib eyes. The dark green tops of shallots, which are often discarded, become the basis for a robust gremolata. Smoked oyster aioli adds muscle and brightness and is easy to make (it takes about a minute in the blender).

Skirt steak and asparagus with salsa de semillas sauce

Victor Protasius

Filled with pumpkin seed kernels, cashews, and sesame seeds, salsa de semillas is a lesser-known but beloved Mexican sauce based on nuts. Here, the event producer and Food & Wine contributor Paola Briseño González pairs it with skirt steak for a meal that’s ready in under an hour.

Polehue steak skewers with Maui onion fenadine sauce

Victor Protasius

The Hawaiian word poleho means “cooking over hot coals.” In this grilled steak skewer recipe from Hawaiian chef Sheldon Simon, a flavorful, bright sauce of sake, soy sauce, brown sugar, sherry vinegar, garlic, ginger, and scallions flavors the beef.

Smokey Pasilla and Citrus Grilled Steak

Photography by Victor Protasio / Food styling by Margaret Dickey / Prop design by Heather Chaddock Hillegas

“On my recent trip to Oaxaca, I was so enamored with the spicy, smoky fruit of pasilla de Oaxaca that I brought a bag of the chiles, plus basalt molcajete, in my suitcase,” F&W Cooks contributor and cookbook author Andrea Slunker says. The deep flavor that chili peppers impart to the beef is exceptional. If you can’t find them, Chipotle Moreta or Chipotle Miku Chiles are good alternatives.

Grilled wagyu rib with miso and roasted figs

Eva Kolenko

Chefs Nikki Nakayama and Carol Iida Nakayama’s deliciously marbled Wagyu roast brings a lightly sweet flavor from a toasted fig miso sauce. Use any remaining sauce to brush the ribs before grilling. If fresh figs are not available, use frozen figs instead of dried ones. Just make sure to thaw them beforehand for the best texture.

Garlic Butter Steak Bites

Photography by Greg Dupree / Food styling by Tori Cox / Prop design by Missy Crawford

Quickly seared beef tenderloins offer all the delicious luxury of a steak-caliber steak, without the stress of cooking it at home. The velvety, buttery sauce coats each bite nicely, and the richness of the herbs in the vermouth pairs well with the flavorful Worcestershire. It can be served as an appetizer with toothpicks, or enjoyed with mashed potatoes or polenta.

Grilled focaccia salad and steak

Eric Wolfinger

Focaccia is the perfect crouton for a dinner salad. They’re tender yet sturdy enough to hold up to bold ingredients like steak and Calabrian chiles in this recipe.

Hanger steak with kimchi glaze and miso butter – grilled vegetables

Photography by Tara Dunn / Food styling by Chris Lanier / Prop design by Raina Catelson

This summer cooking offering from 2016 F&W Best New Chef Ravi Kapur, owner of San Francisco’s Liholiho Yacht Club, is your umami-filled, Hawaiian-inspired answer to barbecue monotony. The glaze comes together quickly and layers tangy pineapple and kimchi on top of juicy steak as it grills.

Lemongrass skirt steak skewers

Cedric Angeles

Using flat skewers helps char the meat and cook it evenly by limiting any rolling around the grill. Make sure to preheat your grill; High, even heat will help ensure strong grill marks and will caramelize the sugars in the marinade.

Brakas rib eye

Aubrey Beck

Freshly grated Parmigiano-Reggiano adds an unexpected touch of sweet and nutty flavor to prime rib steaks marinated in a Thai seasoning sauce, white pepper and soy sauce in this Night + Market recipe by Chef Chris Yenbumrong, who named the dish after his father, Prakas. Roasting steaks quickly allows them to develop a dark, flavorful crust before resting, searing, and finishing them in the pan sauce, where they absorb more flavor and cook to the perfect medium-rare.

Hunger steak with cabbage and beet salad

Photography by Greg Dupree / Food styling by Tori Cox / Prop design by Prissy Lee Montell

“Cabbage is hard to sell on restaurant menus, so it’s very underutilized, but it’s a great vegetable,” says Chef Craig Kokizzo. “This salad is sweet, salty, salty, and citrusy. It’s very dynamic when you eat it, even though it’s all red.” Although it’s a standalone item on Quality Bistro’s menu, we garnished our version with hanger steak for a quick weeknight dinner. While the steak cooks, marinate the cabbage and beets in a tangy mixture of champagne vinegar and horseradish.

Grilled steak with carrot puree and braised cabbage

Photography by Victor Protasio / Food styling by Margaret Munro Dickey / Prop design by Lydia Purcell

Velvety carrot puree, tender steak and braised cabbage come together in a beautifully composed dish topped with delicious fresh cilantro gremolata from the 2019 F&W Best New Chef Paxx Caraballo Moll of Jungle BaoBao in San Juan, Puerto Rico.

Steakhouse style rib eyes

Christopher Testani

Stunning centerpieces require two key ingredients: salt and time. Pre-marinating is the simplest thing you can do to make a piece of meat great and good.

Buttered ribeye steaks

© Kon Paulus

This steak is based on Chef Alain Ducasse’s recipe. Halfway through the cooking process, these rib eyes are brushed with a mixture of butter, thyme, and garlic, so they’re crispy on the outside and rich in flavor.

Porterhouse steak

© John Kernick

To get a perfectly tender and crispy steak, chefs (and brothers) Brian and Michael Voltaggio brine the meat up to 12 hours in advance and leave it in the refrigerator uncovered. This step marinates the meat to the core and draws out moisture for better grilling.

Balsamic marinated steak

William F. My second cock

Balsamic vinaigrette can be used as a marinade here, giving the sirloin tremendous flavor during its 24-hour marinade. Grace Parisi suggests drizzling any extra vinaigrette over grilled vegetables and steaks.

Finely sliced ​​steak with herbed anchovy butter

This wonderful recipe calls for thin round steaks that are cooked very quickly, then served in a pile with generous amounts of anchovy butter sandwiched between the steaks.

Florentine steak marinated with balsamic and rosemary

© Mary Henchart

Chef Nancy Silverton loves Antica Massilleria Cecchini, Dario Cecchini’s famous butcher shop in the Tuscan town of Panzano, where she buys thick porters to prepare this classic recipe. Chef Matt Molina and his entourage prepared the dish on their last night in Italy, marinating the meat in olive oil, balsamic vinegar, and rosemary.

Grilled Texas Rib Eye

© Cedric Angeles

Most American chefs buy their beautifully marbled rib steaks boneless, but Chef Tim Love opts for a larger bone-in variety. To help keep the steaks extra tender, he sears them on the grill, then lets them rest before he finishes cooking.

Mark Bittman Grilled Skirt Steak with Chimichurri Sauce

© Tina Robb

Food columnist Mark Bittman often uses skirt steak, a thin steak that cooks quickly. It is recommended not to grill it beyond medium rareness, otherwise it will become very tough.

Steak and brassicas with red wine sauce

Con Paulus

Steak fajitas are popular in the Baja region of Mexico. Here, former Food & Wine editor Justin Chappell prepares his version using smoked paprika and aromatic coriander, plus an abundance of vegetables.

Steak au poivre with red wine sauce

Justin Walker

Red wine sauce is a mixture of fondant, shallots, stock, high-quality red wine, and some butter to bind it together and thicken it to a syrupy consistency. The perfect combination of acid from the wine and fine fats, the sauce is the perfect accompaniment to a pepper-crusted rib-eye steak. The marbled chops remain more tender than New York strips, and their rich, meaty flavor overwhelms the skillet sauce.

Flat iron steak marinated with lemon and garlic

© John Kernick

Flat iron steak, placed on the shoulder blade next to the Terres Major, is great for marinating and grilling.

Juicy steak and tomato salad

Con Paulus

This summer salad from former Food & Wine editor Justin Chappell is quick and easy to put together, and a total crowd pleaser. It’s perfect for serving with cooled roast beef, but any leftover steak will be delicious here.

Grilled steak with corn, tomato and asparagus salad

© Anna Williams

Mark Fuller prepares this steak in the spring and summer to showcase his famous Walla Walla onions and morel mushrooms of the Pacific Northwest. The tomato and asparagus salad served alongside the beef would be great on its own as a first course.

Peppered beef with garlic butter and roasted herbs

© Tina Robb

Our national appetite for grilled meat shows no sign of abating. in Bob Gibson’s Big Book of Barbecuepit master Chris Lilley shares his secrets to award-winning meats—like the beef here, marinated with black pepper and brown sugar.

Grilled porterhouse steak with summer vegetables

Quentin Bacon

This recipe from the late chef Kerry Simon combines porterhouse steak with zucchini, red onion, red pepper, shiitake mushrooms, asparagus, and scallions. If you wish, serve the meal with Argentinian Malbec.

Skirt steak with paprika butter

© John Kernick

“I like steak because it has enough fat and cooks quickly, which is great for dinner parties,” says Chef Vinny Dotolo. Serve thinly sliced ​​steak, drizzled with lightly smoked paprika butter.

Coffee-crusted steak with chimichurri sauce

© Marcus Nilsson

This bright, fresh chimichurri is used twice: as a sauce for steak and as a sauce for an accompanying herb salad.

Cola marinated steak with frito chilaquiles

Photo © Christina Holmes

To make his version of chilaquil, Chef Jamie Bissonnette unabashedly opts for Fritos. “They have a great corn flavor and are crunchier than I could ever get tortillas by frying them myself,” he says.

Hot pot of steak and shrimp

Justin Walker

Cooking tender prime rib, fresh mushrooms, and sweet shrimp tableside makes for an interactive meal. The broth, already seasoned and seasoned with fresh aromatics, oils and sauces, deepens in flavor as you cook vegetables, meats and pasta overnight. Allow the broth to simmer to safely cook each ingredient.

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