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Steak Recipes, How to Cook Steak, Grilled Steak Recipes, Seared Steak Recipes, Oven Roasted Steak Recipes


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Tarragon Butter Steak Sauce

A compound butter is one of the easiest steak sauces you'll ever find. Here we show you how to make a simple Tarragon Butter Steak Sauce,with fresh tarragon leaves. The flavor is similar to a bearnaise sauce, but it's much easier to make.Continue Reading...

Marinated Grilled Skirt Steak

If you love steak, and are looking for an "easy" cut to cook at home, look no further. Skirt steak has a ton of flavor and is one of the more forgiving cuts for the inexperienced cook - especially if you marinate it.Continue Reading...

World's 10 Most Expensive Steaks

You may recall the following campaign slogan promoting red meat: Beef.  It’s what’s for dinner.  If you’re anything like me, and I don’t mean intelligent and good-looking, it’s also what’s for lunch, and even for breakfast.

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Marinated & Grilled Skirt Steak

In this recipe video, I'm going to show you how to marinate and grill off one of my favorite cuts of beef - Skirt Steak. Skirt has traditionally been a cheaper cut of meat, but the price is coming up as people figure out how good it really is.Continue Reading...

Filet Mignon with Rosemary Butter

In this recipe video, I show you how to cook a Filet Mignon - one of my all time favorite cuts of meat. The filet, is a very tender cut, that works with all kinds of sauces, and of course some very nice red wines.Continue Reading...
Steak. One of the greatest foods on Earth. So many different cuts. The "Steakhouse" cuts like New York, Filet, & Ribeye. The "Lesser" cuts (which frankly are lesser in name only), like Flank, Skirt, Hanger, FlatIron & Sirloin. And of course, you may like your steak grilled, or roasted, or pan seared...hell, you may even like a nice raw tartar or carpaccio. There are a millions ways to enjoy a steak. And we haven't even talked about the ways to season your steak, or steak sauces or rubs you can choose from. But, there is one critical element to every perfect it the right way! Of course the "right way" may vary to your specific taste, but you still need to know what you're doing. Here, we've complied all our steak recipes & cooking techniques for different cuts & cooking methods. Browse around, watch the videos, read the recipes & articles, ask questions. Because there shouldn't be anything, that stands between you, and a perfect steak.


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    Steak Frites

    The other day, a friend asked me for more “meat and potato” dishes…well, here you go.  In this recipe video, I make a classic French brasserie dish…Steak Frites; or in simpler terms, steak and fries.  It’s a wonder, simple combo, that is at once rustic and sophisticated.  It’s also not all that complicated to cook.  Cooking steak, while intimidating to some, is actually quite simpl

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    How to Sear

    I would say that at least 3 out of 5 dishes I make, require I sear something.  There are 1,000s of cooking techniques, with more invented all time.  No one can know them all, but everyone, that has any desire to cook at all, needs to know how to sear.  Most of the time when I talk about searing, I’m referring to searing proteins – chicken, pork, beef, fish, etc…but there are times

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    Steak Fajitas

    I love a good Tex-Mex meal, and near the top of the list for me are steak fajitas.  Since I was a kid, I’ve loved those sizzling plates of chicken or steak, onions and peppers; and making them at home can be really simple.  Fajitas (steak, chicken, shrimp) make a great option for parties, as they are great crowd food, forcing people to be a bit interactive as they build their own

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    New York Strip with Blue Cheese Butter

    There are a lot of great things about New York Strip steak.  While not as tender as a filet, they are almost never tough, and they carry a bit more flavor than their more expensive brother cut.  With the right sear and seasoning, you get a beautiful crunchy outer layer, and a juicy center that is super tasty.  But, you can boost that flavor even more with the addition of great sides and sauces.

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Steak is one of the greatest meals on earth, loved by all but the clinically depressed or insane.  Everything about steak provides the quintessential culinary experience.  Putting raw flesh to fire.  Developing that salty, fatty exterior.  The center, still tender, juicy and rich in flavor.  Add a glass (or maybe a bottle) of rich red wine, a few savory side dishes, and it’s time to celebrate.

But, to really enjoy it, you gotta learn how to cook that the perfect steak.  And I’m hear to help you. There are really three things you need to consider when cooking in the perfect steak, and I’ve got you covered with all three areas.

  1. First, make sure you pick the right cut for what you want.  I’ve got my quick rundown on the most popular steaks below, and how I like to cook them.
  2. Second, make sure you use the right cooking techniques.  I’ve grouped together all my posts showing the best techniques and secretes for cooking the perfect steak.  This is the most important part, as a perfectly cooked steak is heaven; a poorly cooked steak…well, you can guess the opposite of heaven.
  3. Finally, I’ve listed several of my favorite steak recipes here.  Whether you want to grill or pan sear, you’ll find some great recipes for Filet Mignon, Flank & Skirt steak, New York, Ribeye, T-bone & porthouse; as well as some great sauces, sides and garnishes.

Cuts of Steak:

The Steakhouse cuts

  • Filet Mignon - The most tender cut of beef, with buttery texture & mild flavor.  It’s great for the grill or pan, but needs to be cooked no more than medium to retain it’s juiciness.
  • Tenderloin - A whole roast from which Filet Mignon are cut.  The meat is very tender & lean.  Roasted whole in the oven is ideal.
  • New York Steak - Cut from the loin, the steak is fairly lean, but still quite tender with good flavor.  A sturdier texture than filet or Ribeye it’s a great steak with traditional steak sauces.
  • Ribeye Steak - Often called the “chefs” cut, the meat is very tender, very well marbled and packs a ton of flavor.  Well seasoned it’s perfect for the grill or pan roasted.
  • T-Bone Steak - Very flavorful and tender, as it’s part filet mignon & part New York Strip; divided by the “T” bone.  Great grilled or quickly pan roasted.
  • Porterhouse Steak - A sister of the T-Bone, it’s part filet mignon and part New York Strip.  The difference is where on the roast the steak is cut from; Porterhouse are generally larger steaks, with a greater amount of filet.
  • Prime Rib - Is a very tender cut of beef, with quite a bit of marbling, which provides great flavor.  Generally roasted whole and sliced to order.

Great Bang for your Buck

  • Flank Steak - Similar to skirt steak in use & application, flank is usually a bit larger.  it needs to be sliced against the grains, and also takes marinades very well.
  • Skirt Steak - Has a great, robust flavor and is commonly used for fajitas or tacos. It needs to be cut across the grain to be tender, and takes marinades really well.  I love grilling it.
  • Hanger Steak or Flat Iron - A very lean, and tender cut, that is priced about half as much as filet mignon.  It’s great grilled or seared to med-rare, and is common in the French “Steak Frites”
  • Sirloin - Perhaps my favorite “value” steak, when I want the steakhouse experience on an at home budget.  Great for the grill or the pan, sirloin steaks are fairly tender, with a good amount of flavor; and easy on the wallet.
  • Tri-Tip Steaks - Cut from he Tri-Tip roast, this cut is fairly lean and packs a good amount of flavor.  It’s great for the grill.  You can identify it by it’s, triangle shape - shocking I know.

The cuts I’d not use as “steaks” - better for BBQ/Braising

  • Brisket - Perfect for Texas BBQ
  • Chuck roast - A great option for pot roast or slow braises
  • Short Ribs - Heaven when slowly braised