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recipes 2002 10 steaks with bordelaise
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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.
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These marinated Spanish anchovies will bring the tapas bar energy right into your kitchen.
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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)
Easy
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The very best steakhouse is your house.
Quick
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Toss tomatoes in a simple preserved lemon, soy sauce, and chile marinade while you sear a well-marbled steak for a dinner for two in no time.
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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.
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Easy
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Rich marbled meats are extra-delicious when served with cool, crunchy, acidic vegetables.
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(4.88)
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A juicy, buttery, steakhouse-worthy dinner in 30 minutes flat.
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If rib eye is a little fancy for your weeknight, try hanger or skirt steaks.
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Easy
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You can call it beef bourguignon if you want to sound fancy—nobody has to know how much easier it is than the French classic.
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Two for one: Spooning spiced butter over steak flavors the meat while building a nuanced sauce.
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Articles
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On this episode of Dinner SOS, Chris and Tanya Holland guide caller Michelle to achieve delicious French cooking without allium.
Bon Appétit Staff & Contributors
Alexia Foods
Culture
Restaurants
Yeah, escargot is on the list.
Nikita Richardson
Cooking
Searing a steak, seasoning a salad, and making a vinaigrette. All covered in today's class...errr, salad.
Alex Delany
Cooking
And that we have 15 insanely good recipes you need to try right now?
Danielle Walsh
Videos
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Join Carla Music in the Bon Appétit Test Kitchen as she makes butter-basted steaks with fennel salad. There are just a few steps to make perfect steak: Step 1: Buy a great steak from a great butcher. Step 2: Salt it liberally. Step 3: Gradually build up a crusty sear. Step 4: Butter. Butter?! Yep—butter. Browned, nutty butter will deliver toasty flavor to every bite. It’s the secret to pretty much all the great steakhouse dinners you’ve ever had.
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Two for one: Spooning spiced butter over steak flavors the meat while building a nuanced sauce.
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Bon Appétit joins Michelin-starred chef Daniel Boulud in his kitchen at Restaurant Daniel in NYC to prepare a French classic: Steak Au Poivre. One of New York’s best chefs, Boulud rarely gets to showcase his take on home cooking in his restaurants, but today he’s teaching a masterclass on his perfect version of a relaxed Sunday lunch.
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Obviously, a raw steak smoothie is the ideal way to enjoy a steak, but what are some other good methods? Join Amiel Stanek as he attempts to cook a boneless ribeye steak in almost every way possible. Which method is the (second) best?
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Try this steak recipe for an easy weeknight dinner.
Get the recipe: Easy Steak With Pan Sauce
Get the recipe: Easy Steak With Pan Sauce
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Today, Michelin-starred chef Dominique Crenn is in the Bon Appétit test kitchen to make her most difficult dish: oysters, cucumber, and wasabi. Crenn is the first female chef in America to attain three Michelin Stars at her experimental restaurant, Atelier Crenn, in San Francisco.