Beef

Sweet, spicy, and aromatic, these vibrantly delicious galangal-and-lemongrass–marinated beef skewers are a Cambodian street food staple. 

This month we were all about spring veg and comfort food.

Basting a rib eye with jarred crab paste adds flavor and intensity with almost no effort.

Don’t break a sweat looking for the perfect summer steak recipe. We’ve got what you need right here.

A nice steak plus this simple pan sauce will fulfill all your 10 p.m. Parisian dinner dreams.

The secret to stir-fry success? Have all your ingredients prepped and ready to go, as this dish takes just minutes to come together in the pan.

This sort-of-traditional beef Wellington uses a range of umami-rich ingredients—bacon, soy sauce, mustard, and maitake mushrooms—to create tons of flavor.

This recipe method combines high-heat searing for a crusty, well-seasoned exterior, with low-temperature roasting for a perfectly even and very tender interior. Truly the best of both worlds.

All the flavors of Eastern European cabbage rolls, but without the rolling. 

When we crave beef but don’t want a capital-S steak, we opt for a smaller cut (hello, short ribs!), then pile on lots of meaty mushrooms.

Ghormeh sabzi is one of the most celebrated Iranian stews. Andy Baraghani’s recipe includes lamb shoulder, onions, tons of fresh herbs, dried limes, and dried fenugreek leaves.

This dish coaxes its flavor out of the piri-piri sauce, which is popular in South Africa and Portuguese-speaking Africa.

Cozy carbs are our readers' flavor of the month.

This one-pot recipe, which makes a holiday table centerpiece with leftovers you’ll be thankful for, is adapted from Sabrina Ghayour’s book Simply. Cooking a lean cut of meat like brisket for an extended period of time in a moist environment yields meat that is, in Sabrina’s words, “ridiculously juicy [and] tender, [with] plenty of flavor.”

This roast is cooked in the style of American barbecue and has a spice-coated crust, like bark on a brisket.

This cheesy layered casserole is the ultimate sweet-and-savory mash-up, thanks to ground beef simmered with sofrito and tomato, melty mozzarella, and fried plantains to top it all off. 

Chefs Eric Sze and Lucas Sin both make Chinese beef noodle soup—but they are nothing alike.

Crisp, peppery radishes take center stage in this fresh limey Salvadoran salsa.

Thinly sliced flanken-cut short ribs, packed with rich flavor, are the key to this Thai stir-fry.

Leela Punyaratabandhu’s phanaeng-marinated beef skewers belong at your next barbecue. 

Short ribs aren’t just for braising. Make sure to grill them to medium doneness, just long enough to render fat and tenderize, without letting them overcook or toughen.

This adaptable Thai salad with beef, aromatics, and plenty of herbs and lime juice is as spicy as it is bright.

We’ve pulled out all the stops to ensure every steak that hits our grill gets the star treatment it deserves. Welcome to Steak 2.0.

Getting a porterhouse steak to a blushing, consistent medium-rare is a feat—but the key is to keep it moving.