'steak' on Serious Eats

The Food Lab: How to Make Foolproof Béarnaise Sauce

For my money, the very best classic steak sauce you can make at home, a sauce that will wow your guests with its flavor and elegance, and—most importantly—a sauce that can be made start to finish in under half an hour, is béarnaise. The catch (there's always a catch) is that made with the classic technique, it's very easy to mess up. Here is a foolproof technique that uses hot butter and a hand blender for perfect results every time. More

Foolproof Béarnaise Sauce

For my money, the very best classic steak sauce you can make at home, a sauce that will wow your guests with its flavor and elegance, and—most importantly—a sauce that can be made start to finish in under half an hour, is béarnaise. The catch (there's always a catch) is that made with the classic technique, it's very easy to mess up. Here is a foolproof technique that uses hot butter and a hand blender for perfect results every time. More

Philly Cheesesteak, Meet Dumpling: Introducing the Cheesesteak Pierogi

As someone who has spent my whole life in the greater Philadelphia area, I'm most content when there's a big, greasy Philly cheesesteak sandwich full of thinly shaved steak, sweet onions, and melted cheese in front of me. I love cheesesteaks so much that I'm often coming up with new variations on the concept. Today, I want to introduce you to the Philly cheesesteak pierogi. More

How to Make the Most Beefy, Tender, and Crispy Chicken-Fried Steak

Chicken-fried steak, at its worst, is an overcooked slab of tough beef coated in a greasy deep-fried coating made soggy by a gluey bland gravy. At its best, it's juicy and tender, rich with beef flavor, and coated in a crispy, crunchy shell that retains its bite even when doused with a flavorful, black pepper-spiked sauce. This recipe will get you the better of those two results. More

Tender and Beefy Chicken Fried Steak

Chicken-fried steak, at its worst, is an overcooked slab of tough beef coated in a greasy deep-fried coating made soggy by a gluey bland gravy. At its best, it's juicy and tender, rich with beef flavor, and coated in a crispy, crunchy shell that retains its bite even when doused with a flavorful, black pepper-spiked sauce. This recipe will get you the better of those two results. More

The Food Lab: This Isan Thai-Inspired Sliced Steak Salad Will Knock Your Socks Off

Inspired by my recent trip to Northeastern Thailand, this steak salad combines ingredients readily available in the average supermarket with distinct isan flavors. Sliced steak, onions, and tomatoes are tossed in a fiery dressing made with pounded garlic and chilies flavored with lime juice and fish sauce. Fried lemongrass adds crunch and lemongrass flavor without the fibrous strands raw lemongrass leaves behind. More

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