Steak

This flank steak recipe is a spicy and sweet powerhouse thanks to an expert seasoning blend and grilled corn salsa.

You don't need big, heavy steak knives for that big, thick steak.

Tartare should be served very cold and right after making. If needed, prep the ingredients ahead and chill them; assemble at the last minute.

Last night’s steak, whatever it is, will do. Rib eye, porterhouse, flank, and strip are all excellent the next day.

This recipe for a hot-weather version of a comfort food classic, chicken-fried steak, is paired with a fresh, no-cook salsa. Looks like gravy, tastes like summer.

When it comes to marinating these steaks, go long. Time adds intense flavor, the wine helps tenderize, and you can get it going before you hit the road.

If you don’t enjoy very rare meat, keep these steaks on the grill until they reach 120°; they’ll still be rare, but less aggressively so.

If you don’t feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.

These meat recipes are for when you need to get dinner on the table... fast.

Don't be afraid to cook that $50 porterhouse steak—this method is fool-proof.

Yes, there are eight (basic if unorthodox) steps, but the steakhouse-quality results speak for themselves.

The steak can be marinated a day in advance—in fact, it gets better.

We wouldn’t tell you to score, season, chill, freeze, fry, slow roast, baste, and refry a steak if it wasn’t worth it. Really: It’s worth it. Learn more here and watch the video here.

A seared piece of meat might sound boring. But when it’s drizzled with a silky reduction? Always exciting.

The same technique and proportions will work for a pork chop, lamb chops, or any other steak you like.

The vinegared shallots and fresh herbs cut through the richness of this steak recipe from Tosca.

This seasoned salt is equally good on other cuts of meat, like chicken thighs or breasts or pork chops. Make a big batch and use it as you like.

We love skirt steak because it's cost-effective and flavorful. Here's how to grill it at home.

When you've gotta have steak, nothing satisfies like a rib eye. Here's how to treat it right.

Let the steaks rest on top of the tomatoes. Their juices will commingle and make the dressing that much better.

You know when steak is so good that you don’t bother with a knife and fork and just eat it with your hands? Yeah.

Smoky, sweet, crusty, and beefy, with charred bones to gnaw on: If this isn’t a perfect steak, we don’t know what is.

Skirt steak is inexpensive, versatile, and crazy tasty. It also cooks in a flash, which means it's tailor-made for grilling—and for leftovers