7 Delicious Steak Recipes You Have to Try

Steak has long been celebrated as a centerpiece of many meals, offering a rich, savory taste that appeals to both amateur home cooks and seasoned chefs. Whether it's the succulent tenderness of a perfectly cooked filet mignon or the robust flavor of a well-charred ribeye, there's no denying the allure of a good steak. In this blog post, we're going to delve into seven delicious steak recipes that will elevate your cooking game, ensuring each bite is as memorable as the last.

The Perfect Filet Mignon

Filet mignon is prized for its buttery texture and mild flavor, making it a prime choice for those who appreciate a melt-in-your-mouth steak experience.

• Prep time: 5 minutes
• Cooking time: 10-15 minutes
• Ingredients:
  • 2 filet mignon steaks, about 8 oz each
  • Salt and black pepper to taste
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 sprig of rosemary

Method:

1. Preheat your grill or a heavy skillet over high heat.
2. Season the steaks generously with salt and pepper.
3. Sear the steaks for 3-4 minutes on each side for medium-rare.
4. Reduce heat to medium, add butter, garlic, and rosemary, and baste the steaks while cooking for an additional 2 minutes per side.
5. Let the steaks rest for 5 minutes before slicing into them to preserve juices.

Important Note:

🌟 Note: The filet mignon is best when cooked to medium-rare to ensure tenderness. Overcooking can make this cut tough.

Cast Iron Ribeye Steak

A ribeye’s intense marbling results in a steak with a robust, beefy flavor and a juicy, tender finish when cooked properly.

• Prep time: 10 minutes
• Cooking time: 15-20 minutes
• Ingredients:
  • 1 ribeye steak, about 1 inch thick
  • Salt to taste
  • Freshly ground black pepper
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 2-3 cloves garlic
  • Thyme or rosemary

Method:

1. Allow the steak to sit at room temperature for about an hour; season with salt.
2. Heat the cast iron skillet over high heat, add olive oil.
3. Place the steak in the skillet and cook for 4-5 minutes on each side to develop a nice crust.
4. Reduce heat, add butter, garlic, and herbs, baste the steak while cooking for 3-4 more minutes per side for medium.
5. Rest for 5-10 minutes before serving.

Important Note:

👩‍🍳 Note: The cast iron skillet's heat retention ensures a beautiful sear, which is vital for ribeye steaks to lock in flavors.

Steak Diane

This classic recipe offers a burst of flavors with its rich, creamy sauce, making it a treat for steak lovers.

• Prep time: 15 minutes
• Cooking time: 20 minutes
• Ingredients:
  • 4 sirloin or ribeye steaks, 6 oz each
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 small onion, finely chopped
  • 2-3 cloves garlic, minced
  • ¹⁄₄ cup brandy or cognac
  • ¹⁄₂ cup beef broth
  • ¹⁄₄ cup heavy cream
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp fresh chives, chopped

Method:

1. Season the steaks with salt and pepper.
2. In a skillet, heat the oil and butter over medium-high heat. Sear the steaks for 2 minutes per side and set aside.
3. Lower the heat, add onion and garlic, sauté until translucent.
4. Add brandy, flambé if desired, then add beef broth, cream, mustard, and Worcestershire sauce. Simmer until slightly thickened.
5. Return steaks to pan to reheat, garnish with chives before serving.

Important Note:

🚫 Note: Flambé should be performed with caution; ensure no open flames near the kitchen during this step.

Grilled Flank Steak with Chimichurri Sauce

Flank steak’s lean nature makes it perfect for soaking up the bold flavors of this Argentine-inspired chimichurri sauce.

• Prep time: 10 minutes
• Cooking time: 10 minutes
• Ingredients:
  • 1 flank steak (about 2 lbs)
  • Salt and pepper
  • For Chimichurri:
    • 1 cup fresh parsley
    • ¹⁄₂ cup fresh cilantro
    • 3 cloves garlic
    • ¹⁄₂ cup olive oil
    • 2 tbsp red wine vinegar
    • ¹⁄₄ tsp red pepper flakes
    • Salt and pepper to taste

Method:

1. Marinate the flank steak with salt and pepper for at least 30 minutes or up to 2 hours.
2. Grill the steak over high heat for 4-5 minutes per side for medium-rare.
3. Make chimichurri by finely chopping or blending the herbs, garlic, and mixing with oil, vinegar, and spices.
4. Slice the steak against the grain, drizzle with chimichurri sauce, and serve.

Important Note:

🍃 Note: Chimichurri sauce should be prepared and served fresh to retain its vibrant flavors.

Herb-Crusted Sirloin

Here’s a simple yet luxurious way to enjoy a sirloin steak with a burst of fresh herb flavors.

• Prep time: 10 minutes
• Cooking time: 20-25 minutes
• Ingredients:
  • 2 top sirloin steaks, about 1 inch thick
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • Salt and freshly ground black pepper

Method:

1. Mix herbs, olive oil, mustard, salt, and pepper in a bowl to make a paste.
2. Spread the herb paste over both sides of the steaks.
3. Grill or sear steaks for 5-6 minutes on each side for medium doneness.
4. Allow to rest for 5 minutes before serving.

Important Note:

🌿 Note: Fresh herbs are key to this recipe; dried herbs won't provide the same vibrant flavor.

Steak with Béarnaise Sauce

Elevate your steak with this decadent French sauce known for its exquisite taste and creamy texture.

• Prep time: 20 minutes
• Cooking time: 20 minutes
• Ingredients:
  • 4 strip loin steaks, about 8 oz each
  • For Béarnaise Sauce:
    • 2 egg yolks
    • 1 tbsp white wine vinegar
    • 1 tbsp shallots, finely chopped
    • 2 tbsp tarragon, chopped
    • ¹⁄₂ cup unsalted butter, melted
    • Salt and white pepper to taste

Method:

1. Season steaks with salt and pepper, grill for 4-5 minutes per side for medium-rare.
2. For béarnaise, whisk egg yolks, vinegar, shallots, and half the tarragon over a double boiler until thick. Slowly drizzle in melted butter while whisking to emulsify, then add remaining tarragon and season.
3. Serve steaks hot, topped with béarnaise sauce.

Important Note:

🍳 Note: Béarnaise sauce requires patience and constant stirring to prevent the egg yolks from scrambling.

Peppercorn-Crusted T-Bone Steak

Peppercorn adds a zesty bite to the marbled, flavorful T-Bone, creating a harmonious blend of textures and tastes.

• Prep time: 5 minutes
• Cooking time: 15-20 minutes
• Ingredients:
  • 2 T-Bone steaks, about 16 oz each
  • ¹⁄₄ cup mixed peppercorns, coarsely crushed
  • 2 tbsp olive oil
  • 1 tbsp butter
  • Salt to taste

Method:

1. Press the peppercorns into both sides of the steaks.
2. Heat olive oil in a skillet or on a grill. Cook steaks for 5-7 minutes per side, or until desired doneness.
3. Add butter in the last 2 minutes of cooking for an extra rich flavor.
4. Let the steaks rest, then serve.

Important Note:

🔥 Note: Ensure your skillet or grill is very hot to achieve the perfect sear on the outside while keeping the inside juicy.

By experimenting with these seven delectable steak recipes, you can explore different flavors and cooking techniques that will surely impress anyone at your dinner table. From the refined taste of Steak Diane to the rustic charm of a Herb-Crusted Sirloin, each dish offers a unique way to savor the succulent delights of steak. Whether you're a grilling enthusiast or prefer the sizzle of a skillet, these recipes provide ample opportunity to showcase your culinary skills and delight in the timeless appeal of steak.

What is the best way to cook steak at home?

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The best method often depends on your preference and available tools. However, pan-searing followed by oven finishing or grilling gives a good crust with evenly cooked interior. Preheating your cooking surface to the highest heat possible helps achieve a good sear.

How long should steak rest before serving?

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Allow your steak to rest for at least 5 minutes. This resting period lets the juices redistribute, ensuring a more flavorful and tender steak.

Can you cook steak in the oven?

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Yes, you can cook steak entirely in the oven for medium-well to well-done results, or use it to finish steaks that have been seared for rare to medium-rare. Reverse searing is another technique where you cook the steak in a low oven first, then sear it at high heat.