83 Delicious, Simple Steak Recipes You Haven't Tried Before (2024)

FAQs

What is the easiest steak to cook? ›

When it comes to beef, the best candidates for pan-searing are boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip, rib eye or filet mignon.

Even cooking:

Rather than cook one side until it's perfectly browned (which can take a few minutes), then cook the other side for less time (so the steak isn't overcooked), turn the steak every minute. This will help to ensure even cooking and char on both sides.

Put it in a cast iron pan and sear, then add butter and aromatics to make a buttery sauce to baste it with. You will cook your steak for about 5 to 6 minutes per side to achieve a well done temperature. When it's at 150F internally, you've reached the correct internal temperature for steak cooked well done.

There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor. Or, use a one-and-done approach with Chicago Steak Seasoning.

Restaurant quality steaks have a nice sear

Tossing a well-salted steak into a very hot pan induces the Maillard reaction, and can create the perfect sear. Because the Maillard reaction requires such high temperatures (over 300 degrees Fahrenheit), it is best to use a heavy cast iron pan that can handle the heat.

Add a bit of butter

"Monté au beurre means 'mount with butter. ' This process adds richness and a bit of flavor to the finished product." To make an even more delicious steak, Sudak says you can add some crushed garlic cloves, fresh thyme, and fresh rosemary when you add the butter to the pan. "'Voila!'

Heat a heavy-based frying pan until very hot but not smoking. Drizzle some oil into the pan and leave for a moment. Add the steak, a knob of butter, some garlic and robust herbs, if you want. Sear evenly on each side for our recommended time, turning every minute for the best caramelised crust.

During cooking, aim to cook your steak medium-rare to medium – any more and you'll be left with a tough piece of meat. Turning it every minute or so will make sure you get a really even cook. After cooking, leave it to rest and rub with a little extra virgin olive oil or butter for an incredible, juicy steak.

How do you get the most flavor out of steak? ›

The more salt that's in the interior of your steak, the more delicious it will be. Luckily, this process only takes about 15 minutes for a wet brine or 40 minutes for dry. By contrast, pepper is best left for after your steak is cooked.

Put the steaks on the grill. Grill for about 8 minutes for rare, 15 minutes for medium, or 20 minutes for well-done, turning the meat once with the tongs halfway through cooking. Season with the salt and serve immediately.

Steaks come from more areas than just the upper back, but for beginner home cooks, stick to four main cuts – sirloin, ribeye, filet and strip (aka the New York strip). These four cuts can be used for a classic steak dinner, and your choice of cut is often based on preference and budget.

Preheat an outdoor grill to high heat (about 500 degrees). Sear steaks for 3 minutes per side. Reduce the heat to medium-low and continue cooking with the lid closed until the steaks reach the desired level of doneness (130 degrees F for medium-rare).

Sirloin is cut near the hip and considered to be the everyman steak, which is perfect for the newcomer. It's best enjoyed with a quick sear to help seal in its juiciness, but its robust flavor ensures it's still enjoyable at any temperature.

The porterhouse steak comes from the short loin section, which is located right behind the ribs. It has good marbling and is also very tender which makes it easy to cut and enjoyable to eat. You can grill porterhouse steaks or sear them in a cast-iron skillet for a great, juicy dinner.

Ribeye. The ribeye, one of the most popular and flavorful cuts of steak, was also one of the most popular choices among our surveyed chefs. "My favorite cut for cooking up at home would have to be the ribeye," says chef Rungpha of LB Steak.

The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut. These mouthwatering steaks are so tender they can be “cut with a butter knife.” Tenderloin steaks are commonly known as filets or filet mignon.