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

Cook the Book 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

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

Steakcraft: Michael White's Steaks at Marea, Ai Fiori, and Osteria Morini

New York Nick Solares 5 comments

While chef Michael White is best know for his rococo interpretations of Italian cuisine, he is at heart a corn-fed Midwestern kid with a love of corn-fed American beef. This is evident at three of his Manhattan restaurants: Marea, Ai Fiori, and Osteria Morini. At each he serves one of the crown jewels of the butchers meat locker—the dry aged strip loin. And just as the respective restaurants offer different glimpses of the thematic elements that inspire them, so to is the handling of the same cut, leading to three very different, yet equally compelling results. 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

First Look: Butcher Bar in Astoria

New York Max Falkowitz 1 comment

Unlike its Brooklyn smokehouse neighbors Fette Sau and Fatty 'Cue, which also tout responsibly sourced, high quality meat, Butcher Bar is designed to be a butcher shop first and a restaurant second. As it happens, barbecue was added to encourage thrifty Astorian locals to pay a little more for non-industrial meat. It's a hell of a carrot to complement an already carrot-like stick. 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

Father's Day Giveaway: Win a Two-Pound Cowboy Chop

The Serious Eats Team Closed

Have you been drooling over this insanely well-marbled cowboy chop ever since Kenji gave us grilling tips for it? If you just nodded, or have started drooling in the last three seconds, you're in luck. We're giving away three Cowboy Chop packages for Father's Day, which includes the two-pounder bone-in ribeye steak from Double R Ranch Co. Enter to win here. More

The Food Lab's Top 10 Tips for Grilling Season

The Food Lab J. Kenji López-Alt 30 comments

There's not all that much to great grilling. I mean, it's just fire plus meat (and the occasional piece of greenery), right? But there's some subtlety involved, and a few rules that are worth remembering in order to make the most of your flame. Here are 10 things to keep in mind. 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

Knife Skills: How to Trim and Portion Tenderloin Steaks

Knife Skills J. Kenji López-Alt 12 comments

Because beef tenderloin is so small (about 6 pounds total per animal), it is one of the most expensive cuts available, generally running upwards of $20 per pound when trimmed and portioned. But if you buy the muscle whole and untrimmed, this cost can be cut down by about half. Here's how to trim and portion it yourself. 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

Illustrated Guide to Steak Cuts, Plus Grilling Tips

Robyn Lee 3 comments

If you're new to steak, beef up (pun intended) your meat knowledge with this overview of nine affordable cuts of beef from food writer Tony Rosenfeld at The Washington Post. Rosenfeld also shares steak grilling tips plus photos. Related Robert St. John's Grilling Tips Chris Lilly's Grilling Tips The Lobels' Grilling Tips... 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

Marinating Beef in Beer or Wine Slashes Carcinogens

Robyn Lee 8 comments

New Scientist says marinating steak in beer or wine cuts down the amount of cancer-causing compounds formed after cooking by about 90 percent. Related: How do you season and marinate your steak?... 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

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