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Rare, Medium or Well Done - 71 recipes

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More Beef Steak recipes

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The secret of this swiss steak is thorough browning and slow cooking

  • 2 to 3 pounds round steak, tenderized, cut into serving portions
  • 3/4 cup flour
  • 6 teaspoon olive oil
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon celery salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion salt
  • 1 tablespoon dry mustard
  • 1 Large onions, sliced
  • 2 cups water
  • 2 tablespoon Worcestershire sauce
  • 1/2 cup sour cream
4.2/5 (12 Votes)

By

This creamed swiss chard is outstanding! So is the steak and the panko crumbs and the other recipe "Caramelized On...

  • BREAD CRUMB TOPPING:
  • 2 large (16 to 18-ounce) bone-in rib-eye steaks
  • 1 sprig fresh rosemary
  • 4 sprigs fresh thyme
  • Extra-virgin olive oil
  • Kosher salt and freshly cracked black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 2 to 3 garlic cloves, thinly sliced
  • 2 sprigs fresh thyme, leaves removed
  • 2 sprig fresh rosemary, leaves removed
  • 1 About 1 cup panko bread crumbs
  • Salt and freshly cracked black pepper
  • CREAMED RAINBOW CHARD:
  • 1 large bunch Swiss chard, leafs removed from the stem and leaves chopped (or fresh spinach)
  • 2 cups heavy cream
  • 2 fresh bay leaves
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 to 3 cloves garlic, peeled
  • Freshly grated Parmesan, to taste
  • Salt and freshly cracked black pepper
  • 1 lemon, juiced
4.4/5 (16 Votes)

By

This recipe is on the Pioneer Woman's blog, but these photos are my own

  • 2 whole ribeye steaks
  • 2 tablespoons butter
  • Salt
  • Pepper
  • 4 tablespoons butter
  • 1 whole large yellow onion, sliced
  • 1 cup heavy cream
  • 1/2 cups crumbled blue cheese
4.4/5 (12 Votes)

By

Flank steak marinated in cilantro dressing, grilled and sliced thin, then set atop a salad of arugula, cherry tomat...

  • CILANTRO DRESSING:
  • 8 ounces beef flank steak
  • 2 small yellow and/or red sweet peppers, seeded and halved
  • 1 ear corn, husks and silks removed
  • 2 green onions, trimmed
  • Vegetable oil
  • 2 cups arugula or mixed greens
  • 4 cherry tomatoes, halved
  • 3 tablespoons lime juice
  • 2 tablespoons shallot, chopped
  • 2 tablespoons snipped fresh cilantro
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 2 teaspoons honey
  • 1 large clove garlic, peeled and quartered
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
4.4/5 (9 Votes)

By

In the mood for a Caribbean cuisine? Try this Caribbean Steak With Grilled Plantains and Coleslaw to add some zest ...

  • 1 bag coleslaw vegetable mix
  • 3 green onions, sliced
  • 2 tablespoon cider vinegar
  • 4 teaspoon vegetable oil
  • 1/2 teaspoon each salt and pepper
  • pinch granulated sugar
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon each ground allspice, and coriander
  • 2 strip loin grilling steaks, (each about 340 g), trimmed and halved crosswise
  • 1 tablespoon butter, melted
  • 1 tablespoon brown sugar
  • 1 tablespoon rum, optional
  • 2 ripe plantains, peeled and thickly sliced
4.4/5 (14 Votes)

By

This recipe is a "take" on an old and Classic dish that has veal, asparagus and crab, smothered with Béarnaise sau...

  • STEAK:
  • 2 filet mignon (6 to 8-ounce, grass-fed preferred)
  • 2 tablespoons vegetable or olive oil
  • 1 tablespoon fleur de sel (or kosher salt, not table salt)
  • 1 tablespoon coarsely cracked black peppercorns
  • 2 tablespoons unsalted butter, room temperature, optional (but worth it)
  • ASPARAGUS:
  • 4 to 6 stalks fresh asparagus, edges trimmed
  • Olive oil
  • Salt & pepper
  • CRAB:
  • 1 Alaskan King Crab leg (or you can use any kind of fresh crab, or large pieces or shrimp), cooked
  • BERNAISE SAUCE:
  • 3 egg yolks, room temperature
  • 1 1/2 sticks butter (don't use margarine or substitute!)
  • 1/4 teaspoon salt
  • Pinch of pepper (I used white pepper)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh tarragon, chopped
  • 3 tablespoon tarragon wine vinegar (or white wine vinegar)
  • NOTE: I left out the traditional shallots in making this blender version, and the sauce still tasted fantastic.
4.4/5 (11 Votes)

By

Marinating this steak overnight makes it deliciously juicy, tender, and flavorful—a little sweet, a little spicy,...

  • MARINADE:
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon curry powder
  • 1 teaspoon ground red pepper
  • 2 teaspoons minced peeled fresh ginger
  • 1-1/2 teaspoons rice wine vinegar
  • 2 teaspoons olive oil
  • 1 (8-ounce) can crushed pineapple, drained
  • 4 garlic cloves, minced
  • MEAT:
  • 2 pounds flank steak trimmed
  • salt and pepper to taste
4.5/5 (2 Votes)

By

A zesty vinaigrette is used as a marinade and sauce for the steak which is cooked directly over the broccolini and ...

  • 4 garlic cloves, divided
  • 1/2 cup balsamic vinegar
  • 3 tablespoons Dijon mustard
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons fresh oregano leaves, chopped and divided
  • 1 1/2 teaspoons kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1 (1 1/2-pound) skirt steak, cut crosswise into 2 equal pieces
  • 1 bunch broccolini (about 10 ounces), trimmed, halved lengthwise (quartered lengthwise if large)
  • 1 (15-ounce) can white beans, rinsed, drained
  • An ovenproof wire rack that fits inside an 18x13" rimmed baking sheet
4.4/5 (7 Votes)

By

Try this delicious Marinated Flank Steak with Blue Cheese Sauce recipe

  • 1 1/4 pounds beef flank steak
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon brown sugar
  • 2 cloves garlic, minced
  • 2 tablespoons crumbled blue cheese
  • 2 tablespoons lowfat buttermilk
  • Dash Worcestershire sauce
  • 1 medium red onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 12 radicchio leaves
  • 2 tablespoons fresh chopped parsley leaves
4.3/5 (16 Votes)

By

Slow cooking a ribeye steak melts the fat which easily incorporates all of the spices creating great flavors

  • 4 pounds ribeye, trim off fat
  • 2 packets Lipton onion soup mix
  • 6 large baking potatos, diced
  • 2 cups water
  • 1 large onion, sliced
  • Olive oil
  • Salt, to taste
  • Pepper, to taste
  • Onion powder, to taste
3.8/5 (59 Votes)

By

A quality steak simply seasoned with salt and pepper and seared properly will rarely need any kind of sauce, but th...

  • SHIRAZ SAUCE:
  • 4 (8-ounce) 4 (8-ounce) center-cut filet mignons, 2-inches thick, trimmed of fat and silver
  • Olive oil
  • Kosher salt and freshly ground black pepper; to taste
  • 3 tablespoons 3 tablespoons unsalted butter; cold, cut into pieces, divided
  • 1/4 cup 1/4 cup shallots
  • 1/2 cup 1/2 cup Shiraz; or other bold red wine
  • 1 cup 1 cup Beef stock; (preferably homemade), or beef consommé
  • 2 to 3 sprigs 2 to 3 sprigs thyme (Optional)
  • 2 to 3 sprigs 2 to 3 sprigs oregano (Optional)
  • 2 tablespoons 2 tablespoons tomato paste
  • 1/2 teaspoon 1/2 teaspoon sugar
  • Salt and freshly ground black pepper; to taste
4.3/5 (16 Votes)

By

I cannot believe how easy this is to make, at a fraction of the cost in fine restaurants

  • 4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
  • Kosher salt
  • 2 tablespoons whole peppercorns
  • 1 tablespoon unsalted butter
  • 1 teaspoon olive oil
  • 1/3 cup Cognac, plus 1 teaspoon
  • 1 cup heavy cream
4.3/5 (9 Votes)

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Fillet of Beef au Poivre Swiss Steak