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magazine grilled rib eye steaks with parsley garlic butter recipe
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(92)
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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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This grilling technique will make you the talk of the cookout.
5.0
(5)
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The same technique and proportions will work for a pork chop, lamb chops, or any other steak you like.
5.0
(5)
Easy
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Let it rain with the kosher salt—for the best flavor, you want to season these simple steaks really well before they get grilled. Great with Garlicky Harissa or Charred Tomatillo Chermoula.
3.0
(3.13)
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For this steak rub recipe, chef Josef Centeno, of Baco Mercat in Los Angeles, was inspired by the coffee rub his father used to make for grilling steaks. Basting with butter before transferring the pan to the oven helps bloom the dried spices and adds irresistible flavor to the meat.
4.0
(3.89)
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A boneless rib eye is your best bet, plus it’s easier to serve family-style.
5.0
(4.75)
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If rib eye is a little fancy for your weeknight, try hanger or skirt steaks.
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Basting a rib eye with jarred crab paste adds flavor and intensity with almost no effort.
4.4
(4.36)
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You don’t have to break the bank to make this gorgeous hunk of roast beef with an umami-packed jus.
4.0
(4)
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The umami-rich lacquer on this steak works its magic to create an über-savory capital-C Crust akin to the bark beloved by barbecue enthusiasts.
4.5
(4.5)
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Smoky, sweet, crusty, and beefy, with charred bones to gnaw on: If this isn’t a perfect steak, we don’t know what is.
3.0
(3.2)
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This easy recipe for stir-fried steak and peppers comes together with strips of ribeye and vibrant hot chiles—but you can swap in sweet peppers if you’d prefer.
4.3
(4.29)
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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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Use a roast with the skin-on and it will crisp up into an incredible savory-salty pork cracklin’.
4.5
(4.5)
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Never mad about shishito peppers making an appearance.
4.5
(4.5)
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Steaks this thick need a two-step cooking process. Give them a good sear on the stove-top, then transfer them to a the oven to allow the inside to finish cooking without burning the outside. Ask your butcher to french the bones by removing excess fat and muscle, if desired.
4.0
(4.23)
Easy
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How to make steakhouse-quality steak at home.
4.4
(4.35)
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Make sure the butcher cuts the marrow bone in half for you.
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(5)
4.0
(4)
Easy
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Crisp winter greens and tender slices of steak get the restaurant treatment with a punchy peppercorn dressing, crisp bacon bits, chives, and blue cheese.
4.5
(4.5)