Skip the Steakhouse

Porcini-Seasoned Steak au Poivre

Mushroom powder sounds illicit, but it’s actually a secret-weapon umami bomb. We pulverize dried porcini mushrooms, mix them with salt and pepper, then rub it all over steaks for intense seasoning. We also stir some into water for an instant broth for

By Hisham Ali HassanFebruary 20, 2025

Sugar Steak with Rosemary Pan Sauce

Sugar steak—that is, a steak sprinkled with sugar to help it develop a deeply caramelized crust when cooked—is said to originate in the 1830s at Bastien’s steakhouse in Denver. We also were inspired by a recipe for breaded veal steaks with a carameliz

By Courtney HillJanuary 16, 2026

Steak with Worcestershire Butter Board Sauce

“Board sauces” originate with chef and cookbook author Adam Perry Lang. The concept: Make a simple mixture of ingredients—prepped on a cutting board—then set a just-cooked steak (or steaks) on top. As the meat rests and then during carving, the steak’

By Hisham Ali HassanSeptember 2, 2025

Steak with Curried Shallot-Butter Sauce

In Paris, Le Relais de Venise L’Entrecôte is a cult-favorite restaurant. The only savory item on their menu is steak frites, which is served with a salad, and they offer a refill when you finish. Their sauce recipe remains a closely guarded secret, bu

By Hisham Ali HassanJune 21, 2024

Chris Kimball’s Reverse-Seared Steak with Chimichurri

This recipe uses the gentle, controlled heat of the oven to replicate the “reverse sear” technique Argentinians use when grilling beef. Rather than start the steak over high heat to brown, then finish over low heat, the steaks start in a cool oven, th

By Chris KimballAugust 8, 2024

Steak with Shallot and White Wine Pan Sauce

Steak With Buttery Shallot Pan Sauce

Ribeye Steaks with Green Olive-White Wine Pan Sauce

This is a riff on a dish from the new edition of “Spain: The Cookbook” written by Simone Ortega and first published in Spain in 1972. The 1,080-recipe tome has since become a bible of Spanish home cooking. We use pimento-stuffed green olives to add po

Steak with Miso-Scallion Board Sauce

“Board sauces” originate with chef and cookbook author Adam Perry Lang. The concept: Make a simple mixture of ingredients—prepped on a cutting board—then plop a just-cooked steak (or steaks) on top. As the meat rests and then during carving, the steak

By Hisham Ali HassanSeptember 26, 2025

Steak with Salsa Verde Board Sauce

“Board sauces” originate with chef and cookbook author Adam Perry Lang. The concept: Make a simple mixture of ingredients—prepped on a cutting board—then plop a just-cooked steak (or steaks) on top. As the meat rests and then during carving, the steak

By Hisham Ali HassanSeptember 26, 2025

Sweet and Salty Galbi-Style Skirt Steak

Korean yangneom galbi—often shortened to “galbi”—are short ribs marinated in a salty-sweet, umami-rich mix of ingredients. It inspired this simple recipe for skirt or flank steak. In addition to soy sauce and sesame oil, Asian pear is a traditional ga

By Courtney HillOctober 17, 2023

Steak Salad with Walnuts and Goat Cheese

Fruity, tangy pomegranate molasses complements the meaty seared steak and peppery watercress. OR Fruity, tangy pomegranate molasses is a superb complement to the meatiness of seared steak and peppery watercress. This is simple steak salad, masterfully

Seared Steak and Onion with Citrus, Soy and Bay

Did you know that orange juice and soy sauce go fabulously with steak? This is our tangy-sweet take on the Filipino beef and onion braise, bistek tagalog.