Steak

Skirt steak is one of our favorite cuts of beef—it’s flavorful, affordable, and quick-cooking. That said, it’s imperative to slice it thinly against the grain for the best texture.

Your favorite kitchen tool is heading outside for the summer.

51 Lincoln grills the tomatoes for this salad, but unless you have a screaming-hot grill, this can be tricky. Either way, use beefsteaks, which have an excellent ratio of flesh to seeds.

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.

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.

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.

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

More delicious than roasting, easier than deep-frying. Presenting: 16 excellent recipes for pan-fried everything.

This steak, with lentils, squash, pesto, almonds, and marinated feta, will be unlike anything you've ever tried before. In a good way.

Forget too thick, too thin, too lumpy, too greasy, too salty, or just bad gravy. Nobody needs that—especially not you.

Make sure the butcher cuts the marrow bone in half for you.

Not ready to commit to a special dolsot bowl? Toast the cooked rice mixture in a generous splash of vegetable oil in a large skillet until a crunchy layer forms, 10–15 minutes, then pile on the ingredients as described.