11 Steak Recipes Every Cook Should Know
Not all steaks are created equal. They’re all delicious, but some are better suited for one recipe or another. Chuck roasts are tougher and work better for stews or slow-cookers, while sirloins and filets make great grilling steaks. It’s important that you know what you need to buy, and why.
But don’t stress this fact. You have a best friend who’s a steak expert and you didn’t even know it – your butcher.
The next time you hit the market, budget 5 minutes to stop by, tell them about what you want to make, and let them recommend the best meats for each dish. They’ll not only tell you about the type of meat you might need, but also point out less expensive alternatives. You’ll be so happy you asked!
These 11 steak recipes are amazing for a lot of different reasons, and they’ll all teach you something a little different.
And of course, there are lots of ways to use up your leftover steak (if you have any, that is).
Master a beautiful, perfect char with these steak fajitas. Rachael calls for lean flank steak on this, which cooks up quickly in about 10 minutes.
Hanger steak is one of the most flavorful steaks out there. It’s very tender, and was sometimes called the “butcher’s steak” because butchers would keep it for themselves instead of sell it.
This recipe provides options because flank steak is traditionally less expensive than petite filet. You’ll love either in this homey, hearty pasta dish.
Slow-cooked roast is braised to tender perfection in this mouthwatering recipe that’s also named for Rachael’s grandfather’s recipe.
Flatiron, flank, or petite filet all work well in this saucy Asian-inspired dish. Like all stir-frys, be sure to have your ingredients ready to go before you start cooking!
Salisbury steak is closer to a hamburger or meatloaf than a typical steak. But, who doesn’t love this classic feel-good comfort food?
Thinly sliced, perfectly cooked steak strips make any salad tops. But adding (homemade) bacon bits and blue cheese takes this bowl of greens to restaurant levels.
Master skirt steaks and the eye-pleasing pinwheel shape, all in one!
In this recipe, we learn the magic of compound (flavored) butters and what they can do for your steak. They’re elegant on the plate and crazy-good on your palate.
Pizzaiola is a fresh, Italian tomato sauce traditionally served on steak. It also goes excellent on top of pasta – we recommend both!
Bonus: Steak and Eggs with Quick Mustard Pan Gravy (because steak for breakfast is tops).