Steak is a favorite for many meat lovers. It’s versatile and can be cooked in different ways to suit your taste.

From grilled ribeyes to pan-seared filets, there are lots of options to try.

You’ll find 45+ steak recipes here to help you make tasty meals at home. These recipes cover various cuts of beef and cooking methods.

You can learn new ways to season and prepare steak for dinners that will impress your family and friends.

1. Grilled Ribeye with Garlic Butter

Grilled ribeye with garlic butter is a tasty steak dish. You can make it easily at home.

Start by seasoning your ribeye steaks with salt and pepper. Grill them to your preferred level of doneness.

While the steaks cook, mix softened butter with minced garlic, herbs, and a pinch of salt.

After grilling, let the steaks rest for a few minutes. Then top them with a dollop of the garlic butter.

The butter will melt over the hot steak, adding rich flavor. This simple recipe gives you a restaurant-quality meal right from your own grill.

2. Steak au Poivre

Steak au Poivre is a classic French dish that combines tender beef with a peppery crust and rich sauce. You’ll start by coating your steak in crushed peppercorns for a spicy kick.

Next, sear the steak in a hot skillet to create a flavorful crust. After cooking to your desired doneness, set the steak aside to rest.

The sauce is the star of this recipe. You’ll make it in the same pan using shallots, cognac or brandy, and cream.

This creates a velvety, savory sauce that perfectly complements the peppery steak.

Serve your Steak au Poivre with the sauce drizzled over top. It pairs well with roasted potatoes or a simple green salad.

3. Chimichurri Flank Steak

Chimichurri flank steak is a tasty dish that brings together tender meat and a zesty sauce. You can make this meal in about 30 minutes, not counting marinating time.

To prepare the steak, cut it into six equal parts. Slice against the grain at an angle.

Tenderize the meat by pounding it with the back of a knife. Season both sides with salt and pepper.

For the chimichurri sauce, mix herbs and spices in a food processor. Pulse a few times until you get a chunky texture.

This sauce adds a bold, savory flavor to the steak.

Grill the flank steak in a hot cast-iron skillet. Cook it to your liking.

Serve the steak with the chimichurri sauce on top or on the side.

4. Pepper-Crusted Filet Mignon

Pepper-crusted filet mignon is a tasty and easy steak dish. You start by coating the steak in cracked black pepper. This gives it a spicy kick and nice crust.

To cook, sear the steak in a hot pan for 3-4 minutes per side. This creates a dark brown crust. Then transfer it to a hot oven to finish cooking.

Roast for 3-5 minutes for rare or 5-7 minutes for medium-rare. Let the steak rest for 5 minutes before serving.

This lets the juices settle back into the meat.

The result is a tender, juicy steak with a peppery bite. It’s perfect for special dinners or when you want to treat yourself.

5. Balsamic-Glazed Skirt Steak

Balsamic-glazed skirt steak offers a tasty twist on a classic cut. You’ll love the rich flavor from the balsamic vinegar marinade.

To make it, mix balsamic vinegar, olive oil, garlic, and seasonings in a bowl. Add the skirt steak and let it soak up the flavors for about an hour.

When you’re ready to cook, heat up your grill or grill pan. The steak only needs 2-3 minutes per side for medium-rare.

The balsamic glaze creates a sweet and tangy crust on the outside of the steak. It pairs well with a side of roasted vegetables or a fresh salad.

This recipe is quick and easy, perfect for a weeknight dinner or weekend barbecue. Give it a try for a new take on steak night.

6. Korean Bulgogi Steak

Korean bulgogi steak is a tasty dish you can easily make at home. It uses thin slices of beef marinated in a sweet and savory sauce.

You can use different cuts of beef for bulgogi. Ribeye, sirloin, or flank steak work well. Some stores even sell pre-sliced meat for bulgogi.

The marinade often includes soy sauce, sugar, garlic, and sesame oil. Adding grated pear helps tenderize the meat and adds flavor.

For best results, freeze the steak for 20-30 minutes before slicing. This makes it easier to cut very thin pieces.

Cook the marinated beef quickly over high heat. Serve it with rice and vegetables for a full meal.

7. Porterhouse with Herb Butter

Porterhouse steak with herb butter is a tasty and impressive dish. You can make it at home with just a few ingredients.

Start by seasoning your porterhouse with salt, pepper, and spices like paprika or onion powder. Let the steak sit at room temperature before cooking.

Cook the steak in a hot pan or on the grill for 3-4 minutes per side. Add butter to the pan and spoon it over the steak as it cooks.

Make herb butter by mixing softened butter with fresh herbs like thyme or rosemary. Put a pat of this butter on top of your cooked steak before serving.

This recipe combines juicy steak with rich, herby flavors for a delicious meal.

8. Szechuan Peppercorn Ribeye

Szechuan peppercorn ribeye offers a bold twist on classic steak. This dish combines the rich flavor of ribeye with the unique taste of Szechuan peppercorns.

Szechuan peppercorns add a tangy, citrusy bite and a slight numbing effect to the meat. You can pair them with black pepper for extra spice.

To make this dish, rub the steak with crushed Szechuan peppercorns and a little oil. Let it sit for a few minutes to absorb the flavors.

Grill or pan-sear the steak to your preferred doneness. The heat will release the peppercorns’ aroma, creating a mouthwatering scent.

Serve your Szechuan peppercorn ribeye with stir-fried vegetables or noodles for a complete meal. The spicy, tingly steak pairs well with milder side dishes.

9. Thai Beef Salad

Thai Beef Salad combines juicy steak with fresh herbs and a zesty dressing. It’s a light yet satisfying meal perfect for warm days.

To make it, grill or pan-sear your steak to your preferred doneness. Slice it thinly against the grain.

Mix lime juice, fish sauce, sugar, and chili for the dressing. Adjust to taste.

Toss the beef with crisp lettuce, cucumber, cilantro, and mint. Pour the dressing over and mix well.

This salad balances sweet, sour, salty, and spicy flavors. The herbs add a refreshing touch that complements the rich beef.

10. Philadelphia Cheesesteak

The Philadelphia cheesesteak is a beloved sandwich that’s easy to make at home. Start with thinly sliced beef, like sirloin or ribeye. For easier slicing, put the steak in the freezer for 30-45 minutes first.

Cook sliced onions and bell peppers until caramelized. Then quickly sear the thin steak slices on high heat. Season with salt and pepper.

Pile the meat and veggies on a hoagie roll. Top with melted cheese – provolone or Cheez Whiz are popular choices.

You can also add mushrooms or hot peppers if you like.

Serve your homemade Philly cheesesteak hot. The combination of savory meat, gooey cheese, and soft bread is hard to beat.

11. Argentinian Asado

Argentinian asado is a beloved barbecue tradition. You’ll find it’s more than just grilling meat – it’s a social event that brings people together.

The star of asado is often skirt steak, known as entraña. To prepare it, you’ll want to salt the meat and let it rest before cooking. Grill the steak over indirect heat for even cooking.

Chimichurri sauce is a must-have accompaniment. Make it with parsley, onion, garlic, and red bell pepper.

This zesty sauce perfectly complements the rich flavors of the grilled meat.

Pair your asado with grilled vegetables and crusty bread. A glass of Argentinian Malbec wine rounds out the meal nicely.

12. Teriyaki Marinated Skirt Steak

Teriyaki marinated skirt steak is a tasty dish you can make at home. To start, mix teriyaki sauce with minced garlic in a bowl.

Put the skirt steak in a plastic bag and pour the marinade over it. Seal the bag and make sure the meat is coated evenly. Let it marinate in the fridge overnight.

When you’re ready to cook, take the steak out of the fridge about 30 minutes before.

Heat a cast iron pan over medium-high heat. Add some oil to the pan.

Cook the steak for 4-5 minutes on each side. This will give you a nice sear and keep the meat juicy. Slice the steak thinly against the grain before serving.

13. Cajun Blackened Ribeye

Cajun blackened ribeye brings spicy Southern flair to your dinner table. To make this dish, coat your ribeye steak with a mix of Cajun spices.

Heat a cast iron skillet until it’s smoking hot. Add a bit of oil to prevent sticking. Place your seasoned steak in the pan and cook for 2-3 minutes on each side.

This creates a flavorful, crispy crust on the outside while keeping the inside juicy. For medium-rare, aim for an internal temperature of 130-135°F.

Let the steak rest for a few minutes before slicing. Serve with your favorite sides for a delicious meal that packs a punch of Cajun flavor.

14. Garlic Herb Tenderloin

Garlic herb tenderloin is a tasty and fancy steak dish. You can make it for special dinners or holidays.

To prepare, rub the beef with salt, pepper, and dried herbs like rosemary and basil. Then brush it with a mix of oil and minced garlic.

Cook the tenderloin in a hot pan to brown the outside. Finish it in the oven until it reaches your desired doneness.

For extra flavor, you can top the cooked steak with garlic herb butter. This adds richness and moisture to the meat.

Slice the tenderloin against the grain before serving. It goes well with roasted veggies or mashed potatoes.

15. Classic Beef Wellington

Beef Wellington is a fancy dish that’s perfect for special occasions. You wrap a beef tenderloin in puff pastry with mushrooms and sometimes prosciutto.

To make it, you season the beef and sear it quickly. Then you spread mushroom duxelles on the meat. This is a mix of finely chopped mushrooms cooked with shallots and herbs.

Next, you wrap the beef in puff pastry. Some recipes add a layer of prosciutto before the pastry. Brush the pastry with egg wash to make it golden when baked.

Cook the Wellington in a hot oven until the pastry is crisp and the beef is done to your liking. Let it rest before slicing to serve.

16. Gorgonzola Crusted Sirloin

This recipe takes your sirloin steak to the next level. Start by seasoning the steak with salt and pepper. Sear it in a hot skillet for a few minutes on each side.

Next, mix crumbled gorgonzola cheese with breadcrumbs and melted butter. Spread this mixture on top of the steak.

Place the skillet in a preheated oven at 375°F.

Bake for 8-10 minutes until the cheese is melted and bubbly. The crust will turn golden brown. Let the steak rest for a few minutes before serving.

This dish pairs well with roasted potatoes and a simple green salad. The rich, tangy flavor of the gorgonzola complements the juicy sirloin perfectly.

17. Brazilian Picanha

Brazilian picanha is a prized cut of beef popular in Brazilian steakhouses. It comes from the top of the rump and has a layer of fat that adds flavor when cooked.

To prepare picanha, cut it into thick C-shaped steaks. Season simply with coarse salt.

Grill over high heat for about 5 minutes per side for medium-rare.

Let the meat rest before slicing against the grain. Serve with chimichurri sauce for added zest. Picanha pairs well with Brazilian side dishes like rice and beans.

For best results, cook picanha low and slow. This helps render the fat cap and keep the meat juicy. A meat thermometer can ensure you reach your desired doneness.

18. Japanese Wagyu Beef

Japanese Wagyu beef is known for its amazing flavor and tenderness. This premium beef comes from special cattle raised in Japan.

Wagyu has lots of marbling, which gives it a melt-in-your-mouth texture. To cook it, use simple methods that showcase the meat’s quality.

Try searing Wagyu steaks quickly in a hot pan. Cook them for just 2-3 minutes per side.

Let the steak rest before slicing.

You can also grill thin slices of Wagyu for a few seconds on each side. Serve with a light soy dipping sauce to enhance the beefy flavor.

19. Steak Frites

Steak frites is a classic French dish that pairs juicy steak with crispy fries. To make it, start by cooking your steak to your preferred doneness. Season it with salt, pepper, and herbs.

For the fries, cut potatoes into thin strips. Fry them twice – first at a lower temperature to cook through, then at a higher heat to crisp up. This creates the perfect texture.

Serve your steak alongside a pile of hot, golden fries. Add a pat of herb butter on top of the steak for extra flavor.

Some people like to dip their fries in béarnaise sauce or mayonnaise.

20. Carne Asada Tacos

Carne asada tacos are a tasty Mexican favorite. You start with flank or skirt steak marinated in a mix of lime juice, garlic, and spices.

Grill the steak over high heat until nicely charred. Let it rest, then slice it thinly against the grain.

Warm up some corn tortillas and fill them with the sliced steak. Top with diced white onion and fresh cilantro for classic street taco style.

Add a squeeze of lime juice for extra zing. You can also include salsa, guacamole, or hot sauce if you like.

These simple tacos let the flavorful grilled beef shine. They’re perfect for casual dinners or parties.

21. Peppercorn-Crusted New York Strip

Peppercorn-crusted New York strip steak is a classic dish that’s easy to make at home. To prepare it, coat your steak with coarsely ground peppercorns on both sides.

Heat olive oil in a skillet over high heat. Sear the steak for 2-3 minutes per side until it reaches your desired doneness.

For added flavor, you can make a creamy peppercorn sauce. Reduce beef stock in a pan, then add cream and crushed peppercorns.

This recipe works well with a 3-6 ounce portion of steak per person. If New York strip isn’t available, try using ribeye or tenderloin instead.

22. Hoisin-Glazed Flank Steak

Hoisin-glazed flank steak offers a tasty blend of Asian flavors. To make it, start by preheating your broiler.

Mix hoisin sauce, ginger, and lime zest in a small bowl. Brush half of this mixture onto the flank steak.

Broil the steak for about 6 minutes per side. This should give you a nice medium-rare cook.

Let the steak rest for a few minutes before slicing. Serve it with the extra hoisin glaze on top.

This dish pairs well with rice and steamed vegetables for a full meal.

23. Beef Stroganoff

Beef stroganoff is a tasty dish that combines tender steak with a creamy mushroom sauce. You’ll need ribeye or sirloin steak cut into strips for the best results.

To make it, brown the steak in a skillet. Then cook onions and garlic until soft. Add beef broth, mustard, and mushrooms to create the sauce.

Sour cream gives stroganoff its signature tangy flavor. Mix it in at the end to keep the sauce smooth.

Serve over egg noodles or rice for a filling meal.

This recipe is quick to make on busy weeknights. It’s also great for using up leftover steak from other meals.

24. Bourbon-Marinated T-Bone

Bourbon-marinated T-bone steak adds a rich, smoky flavor to this classic cut. To make the marinade, mix bourbon, olive oil, balsamic vinegar, and seasonings in a bowl.

Place the T-bone in a plastic bag with the marinade. Let it sit for 2-4 hours, flipping once halfway through. This helps the flavors soak into the meat.

Preheat your grill to medium-high heat. Grill the steak for about 5 minutes per side for medium-rare.

Use a meat thermometer to check doneness. For medium-rare, the internal temperature should reach 125-130°F. Let the steak rest before serving to lock in the juices.

25. Moroccan Spiced Strip Steak

Strip steak gets a flavor boost with Moroccan spices. Mix cumin, coriander, paprika, and cinnamon to create a tasty rub.

Coat your steak with the spice blend and let it sit for 30 minutes.

Grill the steak over medium-high heat for about 4-5 minutes per side. This will give you a medium-rare doneness. Let it rest for 5 minutes before slicing.

Serve your Moroccan spiced strip steak with grilled vegetables like eggplant and onions. Add some warm flatbread on the side to complete the meal. This dish brings exotic flavors to your table with minimal effort.

26. Tuscan Ribeye

Tuscan ribeye offers a delicious Italian twist on a classic steak. You’ll love the mix of herbs and garlic that give it a Mediterranean flair.

To make this dish, marinate the ribeye steak overnight in olive oil, rosemary, thyme, and garlic. This infuses the meat with rich flavors.

When ready to cook, take the steak out of the fridge 30 minutes before grilling. Sear it on high heat for about 5 minutes per side to get a nice crust.

Finish cooking the steak in a 400°F oven for about 10 minutes. Let it rest before slicing. Serve with a drizzle of olive oil and lemon wedges for extra zest.

27. Garlic-Lime Flank Steak

This zesty steak dish packs a flavorful punch. You’ll marinate flank steak in a mix of garlic, lime juice, and spices.

The marinade tenderizes the meat while infusing it with bright citrus notes. For best results, let the steak soak for 2 hours in the fridge.

When you’re ready to cook, fire up the grill. Grill the steak for 11-16 minutes over medium heat for medium-rare. Turn it occasionally to ensure even cooking.

After grilling, let the steak rest for a few minutes before slicing. Cut against the grain for the most tender bites. Serve with grilled veggies or a fresh salad for a tasty meal.

28. Red Wine Braised Short Ribs

Red wine braised short ribs are a delicious and tender beef dish. You’ll love how the meat falls off the bone after slow cooking.

To make this recipe, start by browning the short ribs in a large pot. Then, add vegetables like onions, carrots, and celery.

Pour in red wine and beef broth to create a flavorful braising liquid. Cover the pot and let it cook low and slow in the oven for several hours.

The result is incredibly tender beef with a rich, savory sauce. Serve the short ribs over mashed potatoes or creamy polenta for a comforting meal.

This dish is perfect for special occasions or a cozy weekend dinner. You can even make it ahead of time, as the flavors improve overnight.

29. Miso Marinated Tenderloin

Miso marinated tenderloin is a flavorful twist on classic steak. You’ll love how the miso paste adds depth and umami to the meat.

To make it, mix white miso paste with soy sauce, mirin, sugar, and grated ginger.

Coat your beef tenderloin in this marinade and let it sit for at least 4 hours.

When you’re ready to cook, wipe off excess marinade and grill or pan-sear the steak to your desired doneness. The miso creates a delicious crust on the outside.

Slice the tenderloin thinly and serve it with steamed rice and vegetables. The rich, savory flavor pairs well with simple sides.

30. French Bistro Hanger Steak

Hanger steak, known as “onglet” in French, is a flavorful cut perfect for bistro-style cooking. You’ll love its rich taste and tender texture.

To prepare, season the steak with salt and pepper. Heat a skillet with oil and butter until hot. Cook the steak for a few minutes on each side until browned.

For a classic French touch, make a quick pan sauce. Sauté finely sliced shallots in the same pan. Add red wine vinegar and let it reduce. Finish with a pat of butter for richness.

Serve your hanger steak sliced against the grain. Pair it with crispy frites (French fries) for an authentic bistro experience. This simple yet elegant dish will transport you to Paris.

31. Steak Diane

Steak Diane is a classic dish that’s perfect for a special dinner. You start with tender beef steaks, usually filet mignon or New York strip.

The steaks are quickly seared in a hot pan. Then you make a flavorful sauce right in the same pan.

The sauce typically includes shallots, garlic, beef broth, Worcestershire sauce, and Dijon mustard. Some recipes add mushrooms for extra flavor.

Everything comes together fast, so you can have an impressive meal on the table in under 30 minutes. Steak Diane is often prepared tableside in restaurants for a bit of showmanship.

32. Espresso-Crusted Skirt Steak

Wake up your taste buds with this bold and flavorful skirt steak recipe. The secret ingredient? Espresso powder. It adds a rich, complex taste that perfectly complements the beef.

To make the rub, mix espresso powder with chili powder, cumin, paprika, and garlic powder. Add a pinch of cayenne for extra heat if you like.

Pat the steak dry and coat it evenly with the coffee rub.

Let the seasoned steak sit at room temperature for about 15 minutes before cooking. This helps it cook more evenly.

Grill the steak over high heat for 2-4 minutes per side for medium-rare.

After cooking, let the steak rest for a few minutes before slicing against the grain. Serve it with grilled vegetables or a fresh salad for a complete meal.

33. Southwest Grilled Sirloin

Southwest grilled sirloin combines Tex-Mex flavors with juicy steak. Start by seasoning your sirloin with chili powder, salt, and pepper.

Drizzle the steak with olive oil before grilling. Cook it on a hot grill for 5-6 minutes per side. The internal temperature should reach 145°F for medium doneness.

Let the steak rest for a few minutes after grilling. This allows the juices to redistribute throughout the meat.

Slice the sirloin thinly against the grain before serving.

Pair your southwest sirloin with grilled peppers and onions for a complete meal. You can also serve it with corn on the cob and a fresh salad.

34. Black Truffle Filet Mignon

Black truffle filet mignon is a luxurious dish that combines tender beef with rich truffle flavor. To make it, you’ll need high-quality filet mignon steaks at least 1.5 inches thick.

Season the steaks with salt and pepper. Sear them in a hot cast iron pan for about 4 minutes per side, including the edges.

While cooking, prepare black truffle butter by mixing softened butter with black truffle salt or oil. Top the cooked steaks with a dollop of this decadent butter.

For extra flavor, you can add a balsamic pan sauce or fresh thyme.

Pair your black truffle filet mignon with sides like mashed cauliflower for a memorable meal.

35. Szechuan Steak Stir-Fry

Szechuan steak stir-fry brings spicy, savory flavors to your dinner table. This dish combines tender beef slices with colorful veggies in a zesty sauce.

To make it, slice flank steak thinly against the grain. Marinate the meat briefly for extra flavor.

Heat oil in a wok or large skillet over high heat.

Stir-fry the beef quickly until it’s no longer pink. Remove it and set aside.

Next, cook aromatic ingredients like garlic, ginger, and dried chili peppers.

Add bell peppers and other veggies to the pan. Stir-fry until they’re crisp-tender.

Return the beef to the wok and toss everything together with the spicy Szechuan sauce.

Serve your stir-fry hot over rice for a tasty, satisfying meal.

You’ll love the mix of textures and bold flavors in this quick weeknight dinner option.

36. Mediterranean Stuffed Flank Steak

This recipe brings Mediterranean flavors to your dinner table. You’ll start with a flank steak pounded thin to about 1/4 inch thickness.

The filling combines Kalamata olives, sun-dried tomatoes, garlic, basil, and feta cheese. Spread this mixture over the steak, then roll it up tightly.

Secure the roll with kitchen twine or toothpicks. Season the outside with salt, pepper, and dried herbs like rosemary or oregano.

Grill the stuffed steak over medium-high heat, turning occasionally, until it reaches your desired doneness. Let it rest before slicing to keep the juices inside.

Serve the Mediterranean stuffed flank steak sliced into pinwheels to show off the colorful filling.

It pairs well with a Greek salad or roasted vegetables.

37. Soy-Lime Grilled Steak

Soy-lime grilled steak is a tasty and easy way to enjoy beef. You can make a simple marinade with soy sauce, lime juice, and a few other ingredients.

Mix soy sauce, lime juice, ginger, garlic, and honey in a plastic bag. Add your steak and let it sit in the fridge for 1-2 hours.

Heat up your grill to medium-high. Take the steak out of the marinade and cook it for 4-6 minutes on each side. The exact time depends on how you like your steak cooked.

Serve your soy-lime steak with sides like twice-baked potatoes and steamed broccoli for a full meal.

The flavors go well together and make for a satisfying dinner.

38. Steak Tartare

Steak tartare is a dish made with raw beef. It’s often served as an appetizer in fancy restaurants.

To make steak tartare, you’ll need high-quality beef like sirloin or tenderloin. Cut the meat into small cubes or finely chop it.

Mix the beef with ingredients like capers, shallots, and cornichons. Add some flavor with Dijon mustard, Worcestershire sauce, and egg yolk.

Season your tartare with salt and pepper to taste. Serve it on a chilled plate with toasted bread slices on the side.

Remember to use very fresh beef from a trusted source when making steak tartare. This helps reduce the risk of foodborne illness.

39. Cuban Palomilla Steak

Cuban Palomilla Steak is a flavorful dish you’ll love. It uses thin-sliced sirloin steak marinated in lime juice and garlic.

To make it, rub the steak with garlic and let it soak in lime juice. Season it with salt and pepper.

Cook the steak quickly in a hot pan with olive oil. It only needs a few minutes per side.

Top the cooked steak with sautéed onions for extra flavor. Some recipes add fresh parsley too.

This dish is often served with rice and beans. It’s a tasty way to enjoy Cuban cuisine at home.

40. Bourguignon Braised Beef

Beef bourguignon is a classic French dish that’s perfect for cold nights. You’ll love the rich flavors in this hearty stew.

The dish features tender beef chunks braised in red wine. Bacon, mushrooms, and pearl onions add depth and texture.

To make it, brown beef cubes in a Dutch oven. Add bacon, carrots, and onions. Pour in red wine and beef broth, then slow-cook until the meat is fork-tender.

Near the end, sauté mushrooms and pearl onions separately. Add them to the stew for the final minutes of cooking.

Serve your bourguignon over mashed potatoes or egg noodles.

It’s a comforting meal that’s sure to impress.

41. Churrasco with Chimichurri

Churrasco is a flavorful steak dish popular in Latin American cuisine. It features a tender cut of beef, often skirt steak or tenderloin, grilled to perfection.

To make churrasco, marinate the steak in a mix of oil, garlic, onions, and spices for several hours. This infuses the meat with delicious flavors.

Grill the steak hot and fast to get a crispy exterior while keeping the inside juicy. Aim for medium-rare to medium doneness for the best texture.

The star of this dish is the chimichurri sauce. Blend fresh herbs like cilantro, parsley, and mint with garlic, olive oil, and vinegar. This bright, tangy sauce perfectly complements the rich steak.

Serve your churrasco sliced against the grain, topped with a generous spoonful of chimichurri.

Enjoy this tasty meal with grilled vegetables or rice on the side.

42. Hawaiian Luau Skirt Steak

Hawaiian Luau Skirt Steak brings tropical flavors to your plate. This dish combines tender skirt steak with a sweet and tangy marinade.

To make it, you’ll need skirt steak, pineapple juice, soy sauce, ginger, and garlic. Mix these ingredients to create a flavorful marinade.

Let the steak soak up the flavors for at least 4 hours or overnight.

When you’re ready to cook, grill the steak over high heat for about 4 minutes per side.

Serve your Hawaiian Luau Skirt Steak with grilled pineapple and coconut rice for a full island-inspired meal.

The juicy steak pairs well with the sweet fruit and creamy rice.

43. Garam Masala Beef

Garam masala beef offers a flavorful twist on traditional steak dishes. This Indian-inspired recipe combines tender beef with aromatic spices.

To make it, rub flank steak or chuck with a mixture of garam masala, garlic powder, and salt. Let the meat marinate for 30 minutes to absorb the flavors.

Grill the steak for about 5 minutes per side until cooked to your liking. For a curry version, simmer beef chunks with garam masala, yogurt, and tomatoes.

Serve your garam masala beef with rice or naan bread for a satisfying meal.

The warm spices and tender meat create a delicious combination you’ll love.

44. Polish Beef Rouladen

Polish beef rouladen, also known as zrazy, is a tasty dish you can make at home. Start by pounding thin slices of beef until they’re about 1/4 inch thick.

Season the beef with salt and pepper, then spread a thin layer of mustard on each slice. Add fillings like pickles, bacon, and onion on top.

Roll up the beef slices, enclosing the fillings inside. Secure the rolls with kitchen twine or toothpicks.

Brown the rouladen in a pan, then cook them slowly in liquid until tender.

You can do this on the stovetop or in the oven at 350°F.

Serve your Polish beef rouladen with a side of mashed potatoes or egg noodles for a hearty meal.

45. Beef Negimaki Rolls

Beef Negimaki is a tasty Japanese dish that combines thinly sliced steak with scallions. You roll the beef around the scallions and grill or pan-fry it.

The rolls are often marinated in a mix of soy sauce and mirin. This adds a sweet and savory flavor to the meat. You can cook them on a grill or in a hot skillet.

Beef Negimaki makes a great appetizer or main course. It’s quick to prepare and cook. The thin slices of beef cook fast, staying tender and juicy.

You can use flank steak or other thin cuts for this recipe. Pair it with rice or vegetables for a full meal. The blend of beef and scallions creates a delicious balance of flavors.

Understanding Different Cuts of Steak

Steak cuts vary in tenderness, flavor, and cooking methods. Knowing the differences helps you pick the right cut for your meal and cook it perfectly.

Ribeye

Ribeye steaks come from the rib section of the cow. They have lots of marbling, which gives them a rich, beefy flavor. The fat content makes ribeyes very juicy when cooked.

You can grill, pan-sear, or broil ribeyes. For best results, cook them to medium-rare or medium. This keeps the fat from melting away while still allowing it to add flavor.

Ribeyes are great for special occasions. Their tenderness and taste make them a favorite among steak lovers.

Filet Mignon

Filet mignon is the most tender cut of beef. It comes from the smaller end of the tenderloin. This muscle doesn’t do much work, so it stays very soft.

You can cook filet mignon quickly over high heat. Pan-searing or grilling work well. The lack of fat means it can dry out if overcooked, so aim for rare to medium-rare.

Filet mignon has a mild flavor. It’s often served with sauces or wrapped in bacon to add more taste. Its tenderness makes it a top choice for fancy dinners.

T-Bone and Porterhouse

T-bone and porterhouse steaks are two cuts in one. They have a T-shaped bone with meat on both sides. One side is tenderloin, like filet mignon. The other is strip steak.

The main difference between T-bone and porterhouse is size. Porterhouse steaks have a larger portion of tenderloin.

You can grill or broil these steaks. The bone can make even cooking tricky. Some cooks stand the steak on its side to cook the fat strip. Aim for medium-rare to medium for the best mix of flavor and tenderness.

Cooking Techniques for Perfect Steak

Mastering different cooking methods will help you make amazing steaks at home. Let’s look at three popular ways to cook steak.

Grilling

Grilling gives steak a smoky flavor and nice char.

Start by heating your grill to high.

Pat the steak dry and season it well. Place it on the hot grates and cook for 3-5 minutes per side for medium-rare. Use tongs to flip, not a fork.

For crosshatch marks, rotate the steak 45 degrees halfway through cooking each side.

Let thick steaks rest off the heat for 5-10 minutes before serving. This helps the juices settle.

Tip: Keep the lid open when grilling thin steaks. Close it for thicker cuts to create an oven-like environment.

Pan-Searing

Pan-searing creates a flavorful crust on steak.

Use a heavy pan like cast iron. Heat it until very hot.

Add oil with a high smoke point like grapeseed or avocado.

Pat the steak dry and season it. Place it in the hot pan. Cook for 3-4 minutes without moving.

Flip and cook the other side. Add butter and herbs in the last minute for extra flavor.

For thick steaks, finish in a 400°F oven until it reaches your desired doneness. Let it rest before slicing.

Sous Vide

Sous vide cooks steak in a water bath for perfect doneness.

Season the steak and seal it in a bag.

Heat water to your target temperature (129°F for medium-rare).

Submerge the bag and cook for 1-4 hours. The longer it cooks, the more tender it gets.

After cooking, pat the steak dry and sear it quickly in a very hot pan.

This method gives edge-to-edge consistency. It’s great for thick cuts that are hard to cook evenly.

You can also cook several steaks at once.