15 Steak Recipes to rival any steakhouse dinner! Oven-baked, grilled, pan-seared, kabobs, salads, sauces and more!
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Perhaps, there is no aisle more intimidating than the meat department of the grocery store.
Before I became familiar with which cuts of meat were best for each recipe, I was easily intimidated by all of the options. Sometimes I would just grab a cut and hope for the best!
Now, I’m no expert pit master, but I do enjoy a great steak. So, since I’ve learned a little bit over the years, I decided to do a steak breakdown to make picking a cut of meat a little bit more simple!
And bonus: I’ve compiled a list of my favorite steak recipes too!
What is the Best Type of Steak for Steak Recipes?
While that does depend on the steak recipe and your preferences, here are a few notes and things to keep in mind when choosing a cut for your next steak recipe!
- Filet Mignon: Filet mignon is pretty much the Godfather of steaks. The cut comes from the very tip of the cow’s back, called the tenderloin, and is one of the most tender pieces of beef. It’s incredible quality, however, also makes it one of the priciest. It’s a cut best used for grilling or searing. I recommend enjoying it at medium-rare!
- New York Strip: Also called a top sirloin or striploin. NY strip has tons of flavor with fatty edges that make it extra tender. It’s best for pan-searing, broiling, grilling, or in a sandwich like the Philly Cheesesteak.
- Porterhouse: Also known as the T-bone steak. Porterhouse has two types of beef on either side of the bone: the tenderloin and the NY strip. Both cuts cook differently, so it can be a more challenging piece to grill.
- Ribeye: Otherwise known as a Delmonico, this steak is basically cut from a prime rib into steaks. It has beautiful marbling with deep flavors that are perfect for pan-searing, broiling, or grilling.
- Flank Steak: Also known as the London Broil, this is a lean cut of meat that can yield a tough result if not prepared correctly. This cut is best for fajitas, stir fry dishes, or any dishes that require quick-cooking at high heat.
- Skirt Steak: Skirt steak is often confused with flank steak, but it comes from another part of the cow’s abdomen. It has more flavor than the flank steak but is also great for fajitas, stir fry recipes, and other quick cooking, high-heat dishes.
Tips for Cooking Perfect Steak
- Marinate. While this does depend on the cut of steak you’re cooking, most pieces of beef do take well to different marinades. Citrus juice is known to loosen the muscle fibers which helps create a more tender texture and promote better flavor!
- Bring to room temp. Bringing a cut of meat to room temperature prevents “shocking” the meat, which is what happens when it goes from a cold fridge straight to the hot pan or grill. I recommend resting it on the counter for 30 minutes-1 hour before cooking so it cooks more evenly!
- Pat it dry. Removing any excess moisture from the outside of the steak helps it develop that nice crust.
- Be patient. I know it can be really hard to resist flipping the steak every few seconds, but the less it’s handled the more evenly it will cook.
- Check the temp. I recommend using a meat thermometer to check the temperature of the steak as it cooks. This is really the only way to make sure you are cooking the meat to your desired level of doneness.
- Pull it off early. I recommend taking the meat off of the heat just before it reaches your desired temp. The internal temperature will continue to rise slightly as it rests.
- Let it rest. After cooking, always allow the meat to rest on a. plate or cutting board for 5-10 minutes. This allows the juices time to redistribute into the inside of the meat.
How Do You Know When a Steak is Done?
This is kind of a loaded question in the beef world. There are lots of…feelings…around the different temperatures for different cuts of beef.
I recommend knowing your tastes and comfort level, then using whatever recipe you’re using as a guide!
Here’s my quick guide to degrees of doneness for steak:
- Rare (120-125ºF or 49-51ºC): The center will be a rich, red color with runny juices.
- Medium-Rare: It will still be pretty red, but not as runny.
- Medium: A nice firm, pink center.
- Medium-Well: Very little pink with a much firmer texture.
- Well-Done: No pink and can yield a touch result.
The Best Steak Recipes
The key to cooking great steak is knowing what your steak needs. Different cuts need different types of preparation and cooking, so know what you’re using and what it needs and you’ll nail it every time!
A marinade! Seriously. Marinating steak loosens the muscle fibers and creates a more tender texture and better flavor.