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Rolled Flank Steak with Pesto from 'Canal House Cooks Every Day'

Serious Eats Kate Williams Post a comment

Once you've blitzed up a batch of seriously savory anchovy-laced pesto, what better use for it than to roll it up inside a flank steak? Melissa Hamilton and Christopher Hirsheimer's technique for stuffing, rolling, and grilling the steak in Canal House Cooks Every Day highlights the flank steak's robust beefiness with an herbal, briny punch. More

Butter-Basted Pan-Seared Thick-Cut Steaks

Serious Eats J. Kenji López-Alt 27 comments

Perfectly cooked, butter-basted steak with a deep brown crust flavored with aromatics. More

Grilling: Mojo Marinated Flank Steak with Grilled Onions

Serious Eats Joshua Bousel 2 comments

After a string of skirt steaks, I decided to use the rest of my Mojo sauce to marinate a flank steak and see how it compared. Results: a beefy, tender steak with a slight tang from the acidic Mojo, but still not reaching the greatness of skirt. More

Cook the Book: Bloody Mary Flank Steak

Serious Eats Caroline Russock 4 comments

Guy Fieri knows how to knock 'em back. He's got a predilection for cheap canned beer, a private vineyard, and a serious thing for cooking with booze. This Bloody Mary Flank Steak from Guy Fieri Food is pretty much exactly what it sounds like—a flank steak marinated in a whole lot of Bloody Mary. More

Dinner Tonight: Hanger Steak with Shallots and Mushrooms

Serious Eats Nick Kindelsperger 2 comments

There are loads of hanger steak and shallot recipes out there for a reason—because they taste really freaking good together. It's just a fact. This slight variation from Food & Wine adds mushrooms for a bit of meatiness. Really, this is all about how the softened and sweet shallots balance the succulent and surprisingly rich steak. More

Sizzling Spicy Rib Eye Steaks

Serious Eats Nick Kindelsperger 9 comments

Blake and I must have had the exact same idea. Since I have rib eye steaks so rarely, I usually just opt for a simple coating of salt and pepper, but after finding a good deal on these, I wanted... More

Pan-Seared Steaks with Red Wine Pan Sauce

Serious Eats J. Kenji López-Alt 3 comments

Note: Want to know why it's important to rest your steak? Check it out here.... More

Indoor Grilling: Korean-Style Steaks with Spicy Cilantro Sauce

Serious Eats Joshua Bousel 12 comments

It was four years ago that my now fiancée and I swore off eating out on Valentine's day. The advanced reservations, overpriced pre-fixes, and crowds were more conducive to stress than romance. So Valentine's has become a time for a... More

Cook The Book: Churrascaria Marinated Steaks with Chile-Lime Sauce

Serious Eats Lucy Baker 3 comments

The word churrascaria comes from churrasco, the Portuguese term for barbecue. Churrascaria restaurants are popular in Brazil, though they can be more than a little overwhelming for unsuspecting tourists. Diners can literally eat for hours, as passadores (special meat waiters)... More

Grilling: Porterhouse Steak with Blue Cheese Butter

Serious Eats Joshua Bousel 6 comments

Going through the list of All-American grilling items for Fourth of July, I was coming up short with ground not already covered. Ribs, chicken, sausage, and, to a lesser extent, hamburgers have all had their day in the sun. So if it wasn't going to be something different, it was going to be something bigger, because that's the American way. More

Cook the Book: Marinated Ribeye Steaks

Serious Eats Lucy Baker 3 comments

Men love meat. Particularly steaks. Especially grilled ones. This Father's Day, why not skip the fancy restaurant dinner and prepare your dad Marinated Ribeye Steaks instead? While ribeyes are more expensive than many other cuts of beef, they are well... More

Cook the Book: Cowgirl Steaks with Pink Peppercorns and Red Onion Marmalade

Serious Eats Lucy Baker 1 comment

Today's Cook the Book recipe is for thick, juicy, seared sirloin steaks. Not exactly your typical Mother's Day fare. But why shouldn't it be? Steak dinners are always special, whether eaten out at a swanky restaurant, or off a paper... More

Dinner Tonight: Ribeye with Butter and Ginger Sauce

Serious Eats Nick Kindelsperger 5 comments

I usually reserve eating ribeye for when I am alone. When the fiancée is off interviewing for jobs and going to school, I’m home alone with a simply prepared steak and usually absolutely no vegetables. It’s simple, indulgent, and slightly... More

Cook the Book: Grilled Skirt Steak Salad

Serious Eats Adam Kuban 1 comment

The first of our highlighted Cook the Book recipes out of the gate this week is adapted from an April Bloomfield dish in The Oprah Magazine Cookbook. Bloomfield is the chef at celebrated New York City gastropub The Spotted Pig.... More

Sunday Supper: Pan-Roasted Sirloin

Serious Eats Ed Levine Post a comment

I always love the idea of cooking Sunday supper for myself and Vicky and Will. Now that Will's off at college I still look forward to cooking a meal for Vicky on Sundays. Will's coming home tomorrow for winter break,... More

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