Beef

There's no better combination than shallots, rice, and beef jerky, but the greens and herbs help balance out this hearty lunch. This recipe is part of our lunch for a week series. Check out the rest for the remaining days here.

America’s fourth-largest metropolis is basically the United Nations of nosh. Tour Houston’s international food scene in eight brisket dishes.

Two for one: Spooning spiced butter over steak flavors the meat while building a nuanced sauce.

Quickly seared flank steak retains its pleasantly chewy integrity in this simple but nuanced brothy soup.

These are ideally made with ground shortrib, but using chuck will give you an equally savory filling.

Forget filet mignon and rib-eye—these cheap-and-tasty cuts are going to be the star of your next meal.

It's official: Spring has arrived, and these recipes are here to prove it.

This month, our readers have a creamy wedge salad dressing, a coffee-rubbed steak, and a whole lotta Vegas on the mind.

Turns out, the one tool you need to make a wood-fired meal yourself is right there in your living room.

This is no simple salad: It’s a multicourse meal on a plate. Its dramatic presentation is part of the allure.

Now you can make one of Hillstone’s most popular dishes at home, a decision you will never regret.

The white vinegar’s acidity curbs the onion’s bite and highlights its sweetness, resulting in the perfect marinade.

Chefs everywhere know it: Fire is where the magic happens.

The sugar in the dry spice mix will help these steaks take on color quickly, so keep a close eye on them.

Mark your calendar: It’s steak sandwich night in America. (Feeling virtuous? Remove the bread and…voilà: steak salad!)

This rub works on just about any cut (in fact, it’s served on filet mignon at Mesa Grill), and the pan-to-oven method is foolproof.

Meet koji, the miracle grain that's going to change your steak game forever.

Associate editor Christina Chaey finally learns the secret to the braised short ribs her grandma only makes her once a year.

The bavette cut is a well-marbled piece from the end of the sirloin, prized for its flavor. Your butcher might know it as “flap steak”; if not, go with sirloin, hanger, or flank instead.

Ras-el-hanout is a Moroccan spice blend that contains several warming spices (such as cinnamon and nutmeg) with a little ginger and chile for heat. If you can’t find it, use garam masala instead.

Make London broil you actually want to eat (not one that you want to bury in the backyard).

Get outta here, beans—our best beef chili gets it right with three cuts of meat and tons of smoky chiles.

Richly marbled beef ribs beg for something crisp and refreshing to go alongside. If celery’s not your fave, try swapping it for any type of radish, escarole, or a tart apple.

Caramelized onions and poblano peppers would be delicious and will lighten up the filling.