Steak Recipes & Ideas

Is it really worth the hype?

When we’re cooking large pieces of meat like roasts or turkey, we’ve always been told to let the meat rest before cutting into it. This has seemed like an odd step to us, especially since it’s been ingrained in us not to let food sit out for too long. Besides wouldn’t you want to serve it up and dig in right away?As it turns out, you actually don’t! Click through to see why…As meat cooks, the muscle fibers start to firm up and water gets pushed out.

Consider this over the weight of your steaks.

This old-school method makes mouthwatering chicken and steak.

If you’re going to invest in an expensive steak , you’ll want to focus all of your attention on cooking this steak, especially if you don’t do it very often. But what if you want to make this steak just a wee bit more special without committing to a complicated pan sauce?

These are the most common missteps — plus how to solve them.

Because we don’t buy steak all that often, we have trouble keeping all the different cuts straight when we do. Did we like the porterhouse for this recipe, or was it the rib eye? Food Paper has a quick and dirty guide to all the cuts, and we’ve bookmarked the page for just these moments!This quick guide focuses solely on the common cuts of steak, so we don’t have to sort through dozens of chuck and rib cuts to find what we’re looking for.

Remember this rule as we head into grilling season.

A few weeks ago I made the best steak I’ve ever had – it was better than anything I’d had in a restaurant, and any recipe that required the best cut of meat possible. It tasted like angels, and rainbows, and fireworks all rolled up into one slice of meat. But not only was this steak perfect – it was also easy to make. Here’s how I did it: The key to making this beauty is a sous vide machine made for your home.

Comfort food is rarely thought of as luxurious as a nice filet or ribeye. Instead, we lean on words like “homey” and “simple” to describe its appeal. Take meatloaf, for example — it’s a dish that ruffles up childhood memories for so many people. Maybe for them, like me, it was a weeknight staple growing up. It was uncomplicated and easy, which is why it now sits in the category of comfort food for me as an adult. But why can’t meatloaf get an upgrade?

Whenever I cook a nice steak, a little voice pops into my head, warning me to only flip it once. Do you have a little voice telling you this too? It’s a common belief — one that’s been passed down from family and friends, old magazines, morning television cooking segments, and the celebrity cook du jour. With all those people saying the same thing, it must be true, right? Well, not exactly. The quick answer is as many times as you’d like!

Was the bone-in version of the steak you love to cook on sale this week? If you couldn’t resist the deal (bone-in steaks often cost a bit less) and you’re ready to cook it, here are the most important things you need to know about mastering this cut of meat. If you’re used to cooking boneless steak, the presence of a bone through the center or along the side of your steak might make you feel a little thrown off. Don’t be.

I once believed that hearty steak dinners were a meal best enjoyed at restaurants. Oh, how wrong I was! I came to learn that cooking steak at home wasn’t just surprisingly easy, but the results also exceeded my steak-filled dreams. Here are seven helpful tips that will guide you through making the best home-cooked steak of your life. Cooking a great steak starts with buying a good cut of meat. And deciding what constitutes a good cut of meat depends on what you’re looking for.

Steaks at home are sublime. With the right cut of steak, some salt, and a hot pan you can enjoy a flavorful steak with a thin crisp crust and a buttery, tender interior just as delicious as any steakhouse option. I tend to think people who prefer a steakhouse steak find steak at home too fussy, but I happen to believe the opposite is true. You just have to keep it pretty simple, and that means doing far less than you’d expect.

Despite all of the different cuts of steak and all the ways you can cook and serve it, one universal rules applies to preparing steak, and it is so simple: Take it out of the fridge ahead of time. Many recipes suggest that taking your steak out of the fridge before cooking is all about bringing your steak to room temperature (between 68°F and 72°F.

To me, steak is one of the ultimate special-occasion foods. We don’t eat it very often, but when we do it’s usually when Valentine’s Day or my husband’s birthday rolls around. That’s when I pull out all the stops: a nice piece of meat, extra-buttery potatoes, and, of course, good wine. When you think of steak, you probably think of red wine.