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magazine fasteasyfresh steak with parmesan butter balsamic glaze and arugula
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(154)

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A nice steak plus this simple pan sauce will fulfill all your 10 p.m. Parisian dinner dreams.
4.4
(4.38)

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Packed with garlic, scallions, and a hot green chiles, thecha is a spicy and fragrant Maharashtrian condiment that’ll jazz up any dish—including steak.
4.5
(4.48)

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Last night’s steak, whatever it is, will do. Rib eye, porterhouse, flank, and strip are all excellent the next day.
3.4
(3.43)

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Quick
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Ready to move on from bottled steak sauce? Great, because we are too with this 5-ingredient sauce that takes all of 10 minutes to make.
4.7
(4.67)

5.0
(5)

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Two for one: Spooning spiced butter over steak flavors the meat while building a nuanced sauce.
5.0
(5)

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If rib eye is a little fancy for your weeknight, try hanger or skirt steaks.
5.0
(5)

Easy
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Rich marbled meats are extra-delicious when served with cool, crunchy, acidic vegetables.
5.0
(4.88)

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The rich and beefy flatiron is also known as a top blade steak, but you can use any cut.
4.0
(3.88)

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For this bone-in ribeye steak recipe (a.k.a. côte de bœuf), you’ll encrust the meat with three types of peppercorns and make a silky cream sauce with the drippings.
5.0
(5)

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Using bundled herbs to baste meat as it cooks is an Adam Perry Lang signature, as in this skirt steak recipe. The steaks pick up flavor from the aromatic oils in the sturdy herbs, not to mention the garlic-infused butter they're brushed with.

Easy
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Kachumber, a classic side salad in Swahili cuisine, balances out rich steak whose marinade is inspired by East African grilled beef skewers called mishkaki.
4.4
(4.4)

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The sugar in the dry spice mix will help these steaks take on color quickly, so keep a close eye on them.
4.0
(4)

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Mark your calendar: It’s steak sandwich night in America. (Feeling virtuous? Remove the bread and…voilà: steak salad!)
4.5
(4.53)

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You can also try this recipe with chives, dill, oregano, or parsley.
3.6
(3.6)

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This steak pairs well with grilled corn or a crunchy salad.
4.0
(4.01)

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A steak sauce good enough to rival the most popular brand makes this steak (or any, really) even more delicious.
3.6
(3.6)

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Rib eye makes these antipasto skewers extra special, but there’s lots of room to play around with proteins, cheeses, and briny bits.
5.0
(5)

Quick
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4.0
(3.8)

Quick
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When you flambé the cognac for this steak au poivre recipe, make sure your pan is really hot and your eyebrows are out of the way.
5.0
(4.75)

