Beef and Steak Recipes

Steaks searing on a grill

Beef is the backbone of this site, and these recipes cover the whole range: fast steaks for the grill or broiler, slow-baked casseroles, meatballs for a crowd and a quick stovetop stew. Every recipe lists prep time, cook time, servings and step-by-step instructions.

If you are cooking a steak, start with the Cast-Iron Ribeye, Grilled New York Strip or Filet Mignon with Red Wine Pan Sauce, use the Reverse-Seared Steak method for a really thick cut, or go big with a Prime Rib Roast, and check our steak guide for doneness temperatures. For a hands-off weeknight dinner, Texas Hash, Zippy Beef Casserole and the Beef Steak and Potato Scallop all bake in a single dish. Planning a party? Teriyaki Meatballs feed ten and the Thai Cobb Steak Salad is written for a crowd of 24.

17 beef and steak recipes

  • London Broil with Sauteed Onions35 min total | 6 to 8 servings

    Scored flank steak brushed with a lemon and oil baste, broiled quickly, sliced thin across the grain and served with buttery sauteed onions. Serves 6 to 8.

  • Pirate Steak (Beer-Basted Grilled Sirloin)1 hr 20 min total | 8 servings

    A thick sirloin steak grilled over medium coals and basted with a simmered sauce of beer, chili sauce, onion, garlic, soy sauce, Dijon mustard and a touch of liquid smoke. Serves 8.

  • Meal on Kabobs (Marinated Sirloin Kabobs)2 hr 35 min total | 6 servings (6 skewers)

    Sirloin steak cubes marinated in tomato juice, vinegar and mustard, then grilled on skewers with mushrooms, green pepper, cherry tomatoes and fresh pineapple. Serves 6.

  • Thai Cobb Steak Salad with Lemongrass and Peanut Dressings1 hr 30 min total | 24 servings

    A party-size Thai-style cobb salad of grilled sirloin, iceberg, tomato, avocado, bean sprouts, green onion and cilantro with a lemongrass lime vinaigrette and a peanut dressing. Serves 24.

  • Butter and Lemon Beef Marinade2 hr 40 min total | About 1 3/4 cups, enough for 2 to 3 pounds of beef

    A cooked beef marinade of butter, olive oil, vinegar, lemon juice, Worcestershire sauce, sugar, garlic and parsley that flavors and tenderizes steak for the grill or broiler.

  • Shortcut Cubed Steak Stew1 hr 5 min total | 6 servings

    A quick beef stew made with strips of cubed steak, potatoes, onion, garlic, tomatoes, peas and green pepper. Ready in about an hour and serves 6.

  • Waikiki Meatballs (Sweet and Sour Pineapple Meatballs)45 min total | 6 servings

    Ground beef meatballs browned in a skillet and simmered in a sweet and sour pineapple sauce with soy sauce, vinegar, brown sugar and green pepper. Serves 6.

  • Teriyaki Meatballs1 hr 20 min total | 10 servings

    A big batch of ground beef meatballs with water chestnuts and ginger, simmered in white wine and broth and finished in a sweet teriyaki-style sauce. Serves 10.

  • Zippy Beef and Macaroni Casserole1 hr 5 min total | 4 to 6 servings

    A family-style casserole of ground beef, elbow macaroni, cream of mushroom soup, ketchup, cheddar and green pepper, topped with crushed potato chips. Serves 4 to 6.

  • Barbecued Beefies (Baked Barbecue Beef Patties)1 hr 25 min total | 16 patties, about 8 servings

    Ground beef and oat patties baked in a homemade barbecue sauce of onion, ketchup, vinegar, Worcestershire, chili powder and paprika. Makes 16 patties.

  • Texas Hash1 hr 30 min total | 4 to 6 servings

    Ground beef, onions, green pepper, tomatoes, rice and chili powder baked together in one casserole dish. A hearty one-dish dinner that serves 4 to 6.

  • Beef Steak and Potato Scallop2 hr total | 4 to 6 servings

    Cubes of round steak browned with onion and baked in a seasoned gravy, then topped with thin-sliced potatoes and baked until tender and golden. Serves 4 to 6.

  • Cast-Iron Ribeye with Garlic Thyme Butter32 min total | 2 servings

    A thick ribeye seared hard in a smoking-hot cast-iron skillet, then basted with butter, garlic and thyme until medium-rare. Steakhouse results at home in about 20 minutes; serves 2.

  • Grilled New York Strip with Herb Butter1 hr total | 4 servings

    New York strip steaks grilled over high heat and topped with a slice of parsley, chive, garlic and lemon compound butter that melts into a sauce. Serves 4.

  • Filet Mignon with Red Wine Pan Sauce35 min total | 4 servings

    Thick filet mignon steaks seared in a hot skillet, finished in the oven and served with a glossy red wine, shallot and butter pan sauce. An elegant dinner for 4.

  • Reverse-Seared Thick-Cut Steak1 hr 10 min total | 2 to 3 servings

    A 1 1/2 to 2-inch steak cooked slowly in a 250°F oven, then seared in a blazing skillet for an even edge-to-edge pink center and a dark crust. Serves 2 to 3.

  • Prime Rib Roast (Standing Rib Roast)2 hr 50 min total | 6 to 8 servings

    A bone-in standing rib roast rubbed with garlic, herbs and salt, started at 450°F for a browned crust and finished at 325°F to a rosy medium-rare. Serves 6 to 8.

Common questions

What is the best cut of steak for grilling?
Ribeye, strip and top sirloin are the most popular grilling steaks because they are tender and well marbled. Flank steak is leaner but very flavorful when marinated and sliced thin across the grain.
What temperature should beef be cooked to?
The USDA safe minimum is 145°F with a 3-minute rest for steaks and roasts, and 160°F for ground beef. Many people prefer steak at medium-rare, about 130°F to 135°F.
How do I make a tough cut of beef tender?
Marinate it, slice it thinly across the grain, or cook it low and slow in liquid. Round steak, chuck and cubed steak all do well in stews and casseroles.

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