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Steak Recipes, How to Cook Steak, Grilled Steak Recipes, Seared Steak Recipes, Oven Roasted Steak Recipes

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Steak. One of the greatest foods on Earth. So many different cuts. The "Steakhouse" cuts like New York, Filet, & Ribeye. The "Lesser" cuts (which frankly are lesser in name only), like Flank, Skirt, Hanger, FlatIron & Sirloin. And of course, you may like your steak grilled, or roasted, or pan seared...hell, you may even like a nice raw tartar or carpaccio. There are a millions ways to enjoy a steak. And we haven't even talked about the ways to season your steak, or steak sauces or rubs you can choose from. But, there is one critical element to every perfect steak...cooking it the right way! Of course the "right way" may vary to your specific taste, but you still need to know what you're doing. Here, we've complied all our steak recipes & cooking techniques for different cuts & cooking methods. Browse around, watch the videos, read the recipes & articles, ask questions. Because there shouldn't be anything, that stands between you, and a perfect steak.

Steak

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    How to Grill Steaks

    I realize the subject of grilling steaks is a big topic. With the numerous cuts of beef available plus different desired levels of cooking, instructions could span several pages. But for our purposes, I will focus on grilling two popular cuts: filet mignon and New York, with a medium-rare result as our goal. The New York is also known as “strip steak” and comes from the short loin of the cow.

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    World's 10 Most Expensive Steaks

    You may recall the following campaign slogan promoting red meat: Beef.  It’s what’s for dinner.  If you’re anything like me, and I don’t mean intelligent and good-looking, it’s also what’s for lunch, and even for breakfast.

    Most beef lovers around the world may have trouble justifying the...

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    New York Strip Steak

    New York Strip Steaks, are one of my favorite cuts.  It has more flavor than a Filet Mignon thanks to the natural fat in the steak, and a great texture, that's maybe not quite as tender as the filet, but still very very nice.  One of my favorite ways to cook New Yorks, is on the grill, but today, I’m going to show you a technique using a cast iron pan.

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    Tuscan Grilled T-Bone

    T-Bone Steak, also called The Porterhouse, is my goto when whenever I’m feeling a bit indecisive.  I love a New York Strip, and I love Filet Mignon, but when I want both, I go to the T-bone, where one side of the “letter shaped” bone is the filet, and the other the strip; I get the best of both worlds.

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    Ribeye Steak with Chimichurri

    Ribeye steak, is one of my absolute favorites.  In fact, I’ve often heard them called “the chefs cut”, because the pro’s prefer them for their great marbling which brings both more flavor and a very tender texture to the meat.  These Certified Steak Ribeyes deliver on all points, and I loved making them.

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    Filet Mignon with Peppercorn Sauce

    Filet Mignon in a Peppercorn Sauce, is one of my all-time favorite recipes to make at home. While it comes off as a complicated and complex meal, it’s actually very simple to make, with just a few ingredients.  The star ingredient of course is the Filet itself, and for this recipe I’m using some wonderful steaks from Certified Steak and Seafood.

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    Kobe (Waygu) Steak

    Kobe steak is literally and figuratively a different bread of steak.  The steaks come from the Kobe bread of cattle, and Kobe itself is trademarked to beef coming from Japan.

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    Asian Marinated Skirt Steak

    While I love traditional steak house cuts of beef…New York Strip, Filet, Ribeye, simply treated and perfectly cooked, I also love making “lesser” cuts of meat, bathed in sweet and tangy marinades, that are packed with all kinds of additional flavors.  That’s exactly the type of recipe, I show you here with an Asian Marinated Skirt Steak.  Skirt, is cut of steak, not nearly as tender as some of

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    Adobo Steak Tacos

    Tacos are good food.  In some form or another, I probably make tacos at least every couple weeks.  I love the fact that in addition to changing up the main ingredients (chicken, steak, fish, shrimp, etc) you can add new toppings, and of course, different spices.  In this recipe video, I show you how to make my version of an Adobo steak taco.  The adobo marinade is heav

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    Grilled Ribeye with Balsamic Portobello Mushrooms

    Ribeye is one of my favorite steaks, and Mushrooms are one of my favorite steak sides.  Why not combine the two?  In this recipe video, I show you to make a grilled ribeye steak, along with grilled balsamic portobello mushrooms.

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Steak is one of the greatest meals on earth, loved by all but the clinically depressed or insane.  Everything about steak provides the quintessential culinary experience.  Putting raw flesh to fire.  Developing that salty, fatty exterior.  The center, still tender, juicy and rich in flavor.  Add a glass (or maybe a bottle) of rich red wine, a few savory side dishes, and it’s time to celebrate.

But, to really enjoy it, you gotta learn how to cook that the perfect steak.  And I’m hear to help you. There are really three things you need to consider when cooking in the perfect steak, and I’ve got you covered with all three areas.

  1. First, make sure you pick the right cut for what you want.  I’ve got my quick rundown on the most popular steaks below, and how I like to cook them.
  2. Second, make sure you use the right cooking techniques.  I’ve grouped together all my posts showing the best techniques and secretes for cooking the perfect steak.  This is the most important part, as a perfectly cooked steak is heaven; a poorly cooked steak…well, you can guess the opposite of heaven.
  3. Finally, I’ve listed several of my favorite steak recipes here.  Whether you want to grill or pan sear, you’ll find some great recipes for Filet Mignon, Flank & Skirt steak, New York, Ribeye, T-bone & porthouse; as well as some great sauces, sides and garnishes.

Cuts of Steak:

The Steakhouse cuts

  • Filet Mignon - The most tender cut of beef, with buttery texture & mild flavor.  It’s great for the grill or pan, but needs to be cooked no more than medium to retain it’s juiciness.
  • Tenderloin - A whole roast from which Filet Mignon are cut.  The meat is very tender & lean.  Roasted whole in the oven is ideal.
  • New York Steak - Cut from the loin, the steak is fairly lean, but still quite tender with good flavor.  A sturdier texture than filet or Ribeye it’s a great steak with traditional steak sauces.
  • Ribeye Steak - Often called the “chefs” cut, the meat is very tender, very well marbled and packs a ton of flavor.  Well seasoned it’s perfect for the grill or pan roasted.
  • T-Bone Steak - Very flavorful and tender, as it’s part filet mignon & part New York Strip; divided by the “T” bone.  Great grilled or quickly pan roasted.
  • Porterhouse Steak - A sister of the T-Bone, it’s part filet mignon and part New York Strip.  The difference is where on the roast the steak is cut from; Porterhouse are generally larger steaks, with a greater amount of filet.
  • Prime Rib - Is a very tender cut of beef, with quite a bit of marbling, which provides great flavor.  Generally roasted whole and sliced to order.

Great Bang for your Buck

  • Flank Steak - Similar to skirt steak in use & application, flank is usually a bit larger.  it needs to be sliced against the grains, and also takes marinades very well.
  • Skirt Steak - Has a great, robust flavor and is commonly used for fajitas or tacos. It needs to be cut across the grain to be tender, and takes marinades really well.  I love grilling it.
  • Hanger Steak or Flat Iron - A very lean, and tender cut, that is priced about half as much as filet mignon.  It’s great grilled or seared to med-rare, and is common in the French “Steak Frites”
  • Sirloin - Perhaps my favorite “value” steak, when I want the steakhouse experience on an at home budget.  Great for the grill or the pan, sirloin steaks are fairly tender, with a good amount of flavor; and easy on the wallet.
  • Tri-Tip Steaks - Cut from he Tri-Tip roast, this cut is fairly lean and packs a good amount of flavor.  It’s great for the grill.  You can identify it by it’s, triangle shape - shocking I know.

The cuts I’d not use as “steaks” - better for BBQ/Braising

  • Brisket - Perfect for Texas BBQ
  • Chuck roast - A great option for pot roast or slow braises
  • Short Ribs - Heaven when slowly braised