A juicy flank steak with a homemade spice rub and a bright carrot salad. More

This is a classic Santa Maria style barbecue tri tip with a simple garlic, salt, and pepper rub, cooked over an open fire to medium rare. It's best served with Santa Maria-style Salsa More

A sweet and spicy rub adds flavor to this otherwise mild but tender cut of beef. More

Flap meat, also known as sirloin tip, is one of the most tender and flavorful cuts for your dollar. The key is to use a great spice rub for flavor and to slice thinly against the grain for tenderness. More

English cut short ribs are short ribs that are cut with one long piece of bone in each one, about 2 1/2-inches wide and 6 inches long. Look for ribs with plenty of meat and a good amount of marbling. More

Flanken-style short ribs are ribs cut cross-wise against the bone so that you end up with a few cross-sections of bone in each piece. Ask your butcher for this cut. More

[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at... More

While researching Texas Eats Robb Walsh set out on a journey of Chicken-Fried Steak discovery. He ate his way around rural Texas, seeking out the best versions of this big Texan standard. Some where memorable, and some not so much, but if you've ever experienced the weighty dish known as the CFS, you've got to hand it to Walsh, his search for the best steak was a stomach stretching exercise to say the least. More

[Photographs: J. Kenji Lopez-Alt] Note: For best results, use prime, bone-in ribeye steaks. Ask your butcher to cut them at least 1 1/2-inches thick. Each bone-in steak should be about 1 pound. Boneless steaks can be used as well. They... More

Here's a scenario that we're sure at least a few of you are familiar with. A big, beautiful steak catches your eye at the market, perhaps a dry aged ribeye or a well marbled locally raised T-bone. After a bit of inner dialogue (those things aren't cheap), you take the plug and take the steak home. Then a moment of panic hits. How am I going to cook this thing? What if I overcook it and all of its beefy deliciousness is for naught? To resolve this beef related quandary, we present Mark Bittman's Grilled or Broiled Steak from How to Cook Everything The Basics. Meat plus salt and pepper plus heat equals a great steak, no fancy stuff, no elaborate technique, just a broiler or a grill, and knife to test the steak's doneness, and done. More

If you thought you couldn't justify taco night for just two people, try this version that has all of the flavor, none of the labor. More

[Photographs: J. Kenji Lopez-Alt] Note: Look for dried chilis in a large supermarket or latin market. If you can't find these exact chilis, any combination of mild, fruity and bright-tasting chilis will do, such as guajillo or Colorado. Barbacoa can... More

Traditionally a cold-weather comfort dish, short ribs get a seasonal update when topped with a citrusy, herbaceous gremolata. [Photograph: Jennifer Olvera] About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to... More

Adapted from The Kitchen Diaries. [Photograph: Blake Royer] Why I Picked This Recipe: Though I've ordered this type of salad at restaurants before, I've never tried it at home, and I was eager to play with Slater's proportions in the... More

[Photograph: Chichi Wang] Note: Pork or lamb's tongue can be used in place of the beef. Use 1 1/2 pounds tongue total and proceed as directed. About the author: Chichi Wang took her degree in philosophy, but decided that writing... More

This Hanger Steak Salad from Zakary Pelaccio's Eat with Your Hands isn't much of a salad at all. It's really slices of beefy hanger steak dressed roaring hot with a Southeast Asian dressing and a handful of basil and cilantro. But there's no need to argue semantics when a steak or salad or whatever you want to call it is this good. The real story here is steak plus fish sauce and chiles equals awesome. More

[Photograph: Chichi Wang] Adapted from The Best Chili Ever by J. Kenji Alt-Lopez. About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly... More

[Photograph: Sydney Oland] About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)... More

Meatloaf is a classic comfort food, but serving it in individual portions makes it just right for a party. More

Compound butter is one of the easiest, yet most impressive ways to make a meal more delicious. Even though it's nothing more than softened butter with herbs or spices or other flavorings whipped into it, somehow it achieves a level of refinement that comes across as very impressive (for a barbecue, having a couple varieties to slather on everything makes for a fantastic party). More