Every steak recipe on the site, sorted by the cut it uses, so you can start from what is at the meat counter. Tender cuts from the rib and loin want high heat and little else; leaner flank and skirt steaks love a marinade and thin slicing.
See our beef cuts chart for where each steak comes from, the kosher and halal cuts chart, and the steak doneness chart for temperatures.
Cast-Iron Ribeye with Garlic Thyme Butter32 min total | 2 servingsA 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.
Tomahawk Ribeye2 hr 35 min total | 2 to 3 servingsA giant long-bone ribeye cooked low in the oven, then seared hard for a dark crust and an even rosy center. A showstopper that serves 2 to 3.
Sous Vide Steak1 hr 25 min total | 2 servingsA thick ribeye or strip steak cooked in a precise water bath to an even edge-to-edge doneness, then seared hard in cast iron for a dark crust. Serves 2.
Reverse-Seared Thick-Cut Steak1 hr 10 min total | 2 to 3 servingsA 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 servingsA 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.
Beef Bulgogi (Marinated Ribeye)2 hr total | 4 servingsPaper-thin slices of ribeye marinated in soy sauce, brown sugar, grated pear, garlic, ginger and sesame oil, then seared fast in a very hot skillet with onion and green onions. Serves 4.
Philly Cheesesteak1 hr 15 min total | 4 sandwichesPaper-thin ribeye griddled with soft onions, covered with melted provolone and piled into a toasted hoagie roll. Makes 4 sandwiches.
Grilled New York Strip with Herb Butter1 hr total | 4 servingsNew 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.
Steak au Poivre30 min total | 2 servingsStrip or filet steaks pressed into cracked black peppercorns, seared in a hot skillet and finished with a creamy brandy pan sauce. A French bistro classic for two.
Steak Frites1 hr total | 2 servingsA seared strip steak topped with herb butter, served with crisp twice-fried French fries and a garlic aioli. The Paris bistro classic at home. Serves 2.
Bistecca alla Fiorentina (Florentine Porterhouse)40 min total | 4 servingsA thick-cut porterhouse grilled hot and fast over charcoal until charred outside and rare within, sliced off the bone and finished with olive oil, salt and lemon. Serves 4.
Filet Mignon with Red Wine Pan Sauce35 min total | 4 servingsThick 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.
Basic Beef Tenderloin50 min total | Serves 10 to 12A whole trimmed and tied beef tenderloin, seared in hot oil and roasted at 450°F for 17 to 19 minutes, from very rare to medium-rare. Serves 10 to 12.
Beef Wellington2 hr 55 min total | 6 to 8 servingsSeared beef tenderloin brushed with mustard, wrapped in mushroom duxelles and prosciutto, encased in puff pastry and baked golden with a rosy center. Serves 6 to 8.
Surf and Turf (Filet Mignon and Lobster Tail)40 min total | 2 servingsA pan-seared filet mignon topped with garlic herb butter and a broiled butterflied lobster tail, served with drawn butter, lemon and asparagus. A steakhouse dinner for two.
Pirate Steak (Beer-Basted Grilled Sirloin)1 hr 20 min total | 8 servingsA 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.
New England Marinated Steak Tips4 hr 27 min total | 4 servingsSirloin tips marinated in soy, garlic, brown sugar and Worcestershire, then grilled or pan-seared until caramelized. A New England pub favorite. Serves 4.
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.
Air Fryer Garlic Butter Steak Bites20 min total | 4 servingsBite-size sirloin cubes seasoned and air-fried until browned outside and juicy inside, then tossed in melted garlic butter and parsley. Ready in 20 minutes; serves 4.
Sheet Pan Steak and Potatoes55 min total | 4 servingsCrispy roasted potato wedges and green beans on one sheet pan, with a seared sirloin finished under the broiler and topped with garlic herb butter. Serves 4.
Steak Pizzaiola40 min total | 4 servingsSeared steaks simmered briefly in a quick tomato sauce with garlic, oregano and sweet peppers, the way a pizza maker would sauce them. Serves 4.
Thai Cobb Steak Salad with Lemongrass and Peanut Dressings1 hr 30 min total | 24 servingsA 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.
London Broil with Sauteed Onions35 min total | 6 to 8 servingsScored 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.
Spiced Marinated London Broil1 hr 30 min totalLondon broil tenderized, generously seasoned with garlic, onion, seasoned salt and celery salt, glazed with ketchup and vinegar and Worcestershire, and barbecued to taste.
Steak Fajitas2 hr 40 min total | 4 to 6 servingsSkirt steak marinated in lime, garlic, cumin and chili powder, seared hot, sliced thin and served sizzling with charred peppers and onions and warm flour tortillas. Serves 4 to 6.
Carne Asada4 hr 35 min total | 6 servingsFlank or skirt steak marinated in orange and lime juice with garlic, jalapeño, cilantro and cumin, grilled over high heat and sliced for tacos or plates. Serves 6.
Thai Beef Salad (Yum Nua)40 min total | 4 servingsGrilled steak sliced thin and tossed with lettuce, cucumber, tomatoes, red onion, mint and cilantro in a hot, sour and salty lime and fish sauce dressing. Serves 4.
Teriyaki Beef Steak12 hr 21 min totalFlank or sandwich steak marinated overnight in soy sauce, sherry, honey and plenty of garlic, cut in thin strips, optionally wrapped around mushrooms, and broiled.
Beef and Broccoli30 min total | 4 servingsTender sliced flank steak and crisp broccoli stir-fried in a glossy garlic, ginger and oyster sauce. Better than takeout in 30 minutes; serves 4.
Mongolian Beef30 min total | 4 servingsCrispy-edged slices of flank steak tossed in a sweet, savory soy, brown sugar, garlic and ginger glaze with green onions. Serves 4.
Beef Negimaki1 hr 5 min total | 4 servingsThin slices of beef rolled around tender scallions, seared and glazed in a sweet soy teriyaki sauce, then sliced into bite-size rounds. Serves 4.
Chimichurri Sauce30 min total | About 1 cupThe bright Argentine herb sauce for grilled steak: fresh parsley, oregano, garlic, red pepper flakes, red wine vinegar and olive oil. Makes about 1 cup.
Bearnaise Sauce25 min total | About 1 cupThe classic French steak sauce: egg yolks whisked with a tarragon and shallot vinegar reduction and emulsified with warm melted butter. Makes about 1 cup.
Homemade Steak Sauce35 min total | About 2 cupsA tangy, slightly sweet brown steak sauce of tomato, raisins, orange, Worcestershire, vinegar and spices, simmered and blended smooth. Makes about 2 cups.
Three Steak Butters (Compound Butters)1 hr 20 min total | 3 butters, about 1/2 cup eachThree easy compound butters to melt over steak: garlic herb, blue cheese and chive, and roasted red pepper with smoked paprika. Each makes about 1/2 cup.
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