All the Easy-Peasy Pasta Dishes You'll Want to Make This Summer

34 Steak Dinner Recipes From Filet Mignon To Rib-Eye

You can always head to a steakhouse for dinner and call it a night; however, these recipes prove that an impressive, restaurant-worthy steak is also very achievable at home. We've gathered some of our favorite steak recipes here, including Steak au Poivre with Red Wine Pan Sauce (perfect for date night), Skirt Steak and Asparagus with Salsa de Semillas, and a Reverse Sear Steak that ensures even cooking with a deeply browned crust. Take on steak tartare, carne asada, and more staple steak recipes.

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Hanger Steak with Yellow Squash Romesco Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Phoebe Hausser Inspired by a dish at Cúrate in Asheville, North Carolina, this smoky and sweet romesco sauce showcases peak-season produce. Made with charred summer squash and bell pepper, salted smoked almonds, sherry vinegar, and spices, it's packed with complexity and depth —a perfect partner for beefy hanger steak and a side of roasted potatoes and grilled squash.

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Carne Asada Clásica Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Nidia Cueva Carne asada has its roots in the northern Mexican states of Sonora and Nuevo León, which were home to a thriving cattle industry and consistent access to the freshest and best beef in the country. Balanced by intense umami notes from Worcestershire and dark Mexican ale, this carne asada also gets an underlying sweetness from fresh citrus juice.

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Charred Cucumber Panzanella with Grilled Steak Greg DuPree Use Wagyu, well-marbled New York strip steaks, or flank steak for this recipe from 2019 F&W Best New Chef Caroline Glover. As for the panzanella, a crusty, high-quality sourdough will stand up to the seeded salsa verde here without disintegrating.

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Grilled Picanha with Piri Piri Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Claire Spollen Chef Junior Borges grills Brazil's most famous beef cut, the ultra-flavorful picanha (or top sirloin cap), for a steak that's juicy and tender. He serves it with a piri piri sauce that features malagueta chiles — small but mighty peppers with bracing sweet heat.

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Miami Cuban-Style Steak with Mojo Food & Wine / Photo by Brie Goldman / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco Miami barbecue has a decidedly Latin accent; grilled steak is often seasoned with mojo. Master griller Steven Raichlen's Cuban vinaigrette starts with lots of thinly sliced garlic fried in olive oil and seasoned with oregano and cumin, then gets a blast of zestiness from lime and orange juice. 

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Grilled Steak and Cipollini Onions with Meyer-Lemon Nori Butter Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox In this recipe, F&W recipe developer Liz Mervosh marinates skirt steak for 30 minutes in a Maggi seasoning and miso marinade to infuse the beef with deep umami flavor, then finishes the steak with a zesty, savory homemade compound butter. The cipollini onions sweeten as they cook and make a nice accompaniment for the skirt steak.

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Stir-Fried Flank Steak with Yellow Onions Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen A simple marinade of Shaoxing wine, soy sauce, and a little flour helps tenderize the generous slices of flank steak and brown them as they cook, while sweet yellow onions cook just enough to soften and gently brown without losing their bite.

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Steak, Potatoes, and Tomatoes with Quick Chimichurri Photo by Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver Here, juicy late-summer tomatoes, verdant fresh herbs, and golden potatoes pair with simply seared and sliced steaks. This recipe works well with boneless strip and hanger steaks, two cuts that render juicy, exceptionally tender meat.

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Steak Frites with Black Garlic Butter Victor Protasio Charolais is a breed of cattle from Burgundy prized for its tender, flavorful, and marbled (not fatty) meat. Substitute a grass-fed or finished hanger steak to channel the juicy, nutty qualities of the French beef.

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Sheet Pan Hanger Steak and Bok Choy with Lemon-Miso Butter Photo by Jennifer Causey / Food styling by Rishon Hanners / Prop styling by Audrey Davis "You may notice that this recipe makes more miso butter than one could conceivably dollop onto a single dinner," F&W Cooks contributor and cookbook author Leah Koenig says. "That leftover butter stores well in the fridge and enhances everything it touches, from grilled fish and pasta to warm biscuits and popcorn. As for the baby bok choy, I can guarantee that leftovers won't be an issue."

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Reverse Sear Steak Photo by Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley Learning ​​how to reverse sear means you can serve steakhouse-quality meals in your own kitchen. The trick to this ingenious cooking method is to first cook the steak in a low oven, then transfer it to a blazing hot skillet to quickly sear both sides. The result is an evenly cooked steak with a deeply browned crust.

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Steak Tartare with Smoked Oyster Aïoli Greg DuPree For her steak tartare, 2018 F&W Best New Chef Kate Williams uses tender beef scraps rescued from butchering rib eyes. Dark green leek tops, often discarded, become the base of her punchy gremolata. An easy-to-make smoked oyster aïoli adds muscle and brightness.

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Skirt Steak and Asparagus with Salsa de Semillas Victor Protasio Loaded with pumpkin seed kernels, cashews, and sesame seeds, salsa de semillas is a lesser-known but beloved Mexican nut-based salsa. Here, event producer and Food & Wine contributor Paola Briseño González pairs it with skirt steak for a meal that's ready in under an hour.

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Steak au Poivre with Red Wine Pan Sauce Cara Cormack A perfect interplay of acid from the wine and sumptuous fat, red wine sauce is an ideal accompaniment to a peppercorn-crusted rib eye steak. The well-marbled cut stays more tender than New York strip, and its rich, beefy flavor infuses the pan sauce.

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Hanger Steak with Kimchi Glaze and Miso Butter–Grilled Vegetables Photo by Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson This summer cookout showstopper by 2016 F&W Best New Chef Ravi Kapur, owner of Liholiho Yacht Club in San Francisco, is your umami-packed, Hawaiian-inspired answer to grilling monotony. The glaze comes together quickly and layers tart pineapple and tangy kimchi onto juicy hanger steak as it grills.

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Prakas' Rib Eye Aubrie Pick Freshly grated Parmigiano-Reggiano adds an unexpected hit of nutty, sweet flavor to rib eye steaks marinated in Thai seasoning sauce, white pepper, and soy sauce. Stirring fresh Thai basil into the warm steak and tomatoes just before serving allows it to gently perfume the whole dish.

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Pan-Seared Skirt Steaks with Carrot Puree and Braised Cabbage Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Velvety carrot puree, tender pan-seared steaks, and braised cabbage come together in a beautifully composed dish topped with a fresh, punchy cilantro gremolata from 2019 F&W Best New Chef Paxx Caraballo Moll of Jungle BaoBao in San Juan, Puerto Rico.

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Butter-Basted Rib Eye Steaks Diana Chistruga This steak is based on a recipe from chef Alain Ducasse. Halfway through cooking, the bone-in rib eyes are basted with a mixture of butter, thyme, and garlic, so they're crusty outside and richly flavored.

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Pulehu Steak Tip Skewers with Maui Onion Finadene Sauce Victor Protasio Pulehu is Hawaiian for "to cook over hot coals." In this grilled steak tip skewer recipe from Hawaiian chef Sheldon Simeon, a punchy, bright basting sauce of sake, soy sauce, brown sugar, sherry vinegar, garlic, ginger, and scallions flavors the beef.

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Smoky Pasilla-and-Citrus Grilled Flank Steak Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Heather Chadduck Hillegas Cookbook author Andrea Slonecker was inspired by the deep flavor that chiles impart to beef in Oaxaca. She toasts chiles in a skillet and grinds cumin seeds and peppercorns into a powder for the sauce this flank steak marinates in.

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Garlic-Butter Steak Bites Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Missie Crawford These quickly stir-fried beef bites deliver all the savory luxury of a steakhouse-caliber steak, without the stress over cooking one at home. The buttery, velvety sauce coats every piece nicely, and the vermouth's herbal richness pairs nicely with the savory Worcestershire. Serve as an appetizer with toothpicks, or enjoy over mashed potatoes or polenta.

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Charred Focaccia and Steak Salad Eric Wolfinger Focaccia is the ideal crouton for a dinner salad; it's tender yet sturdy enough to stand up to bold ingredients like the steak and Calabrian chile in this recipe.

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Steakhouse-Style Rib Eyes Christopher Testani Juicy, jaw-dropping centerpiece steak dishes require two essentials: salt and time. Preseasoning is the simplest thing you can do to make a good piece of meat great.

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Steak Diane Photo by Greg DuPree / Food Styling by Melissa Gray / Prop Styling by Claire Spollen Steak cooked Diane-style has come to mean sautéing thinly sliced or pounded filet mignon in butter and then flambéing and basting it in a luxe Cognac sauce; star chef Emeril Lagasse adds sliced mushrooms to the pan for richer flavor.

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Balsamic Marinated Flank Steak William F. Dickey II A balsamic vinaigrette doubles as a marinade here, giving flank steak enormous flavor during a 24-hour soak. A quarter cup is reserved for drizzling over the finished steak.

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Grilled Skirt Steak with Mustard Greens Chimichurri Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Steak and chimichurri are a classic pairing. Here, chef Adrienne Cheatham expands on the herby green sauce with an added layer of heat: Naturally peppery mustard greens and fiery chopped Fresno chile are combined with herbs and garlic to give this version of the Argentinean favorite a vibrant kick.

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Hanger Steaks with Cabbage-and-Beet Salad Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Prissy Lee Montiel "This salad is sweet, salty, savory, and acidic. It's so dynamic when you're eating it, even though it's all red," says chef Craig Koketsu. Though it stands alone on the menu at Quality Bistro, we've topped our version with hanger steak for a quick weeknight dinner. While the steak cooks, the cabbage and beets marinate in a tangy mixture of Champagne vinegar and horseradish.

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Lemongrass Skirt Steak Skewers Cedric Angeles Using flat skewers helps the meat char and cook evenly by curbing any rolling around the grill. Be sure to preheat the grill; high, even heat will help guarantee strong grill marks and will caramelize the sugars in the marinade.

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Steak-and-Shrimp Hot Pot Justin Walker Cooking tender rib eye, fresh mushrooms, and sweet shrimp tableside makes for an interactive meal. The broth, already seasoned and spiced with fresh aromatics, oils, and sauces, deepens in flavor as you cook vegetables, meats, and noodles throughout the night. Keep the broth at a simmer to safely cook each ingredient.

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Porterhouse Steak © John Kernick For a perfectly tender and crusty steak, chefs (and brothers) Bryan and Michael Voltaggio salt their meat up to 12 hours before and let it sit, uncovered, in the refrigerator. This step seasons the meat to its core and pulls out moisture for a better sear.

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Caesar Steak Tartare Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox We incorporated the best elements of a classic Caesar salad into steak tartare for this recipe featuring tender cubes of raw steak, crunchy Parmesan-coated croutons, crisp endive leaves, and a creamy, garlicky Caesar dressing,

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Skirt Steak with Paprika Butter © John Kernick "I love skirt steak because it's just fatty enough, and it cooks quickly, which is great for dinner parties," says chef Vinny Dotolo. He serves the steak thinly sliced, with a lightly smoky, tangy paprika butter.

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Balsamic-and-Rosemary-Marinated Florentine Steak © Marie Hennechart Chef Matt Molina prepares this dish by marinating porterhouse steak in olive oil, balsamic vinegar, and lots of fresh chopped rosemary overnight. It gets a char on the grill, then roasts in the oven to finish cooking.

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Peppered Beef Tenderloin with Roasted Garlic-Herb Butter © Tina Rupp In Big Bob Gibson's BBQ Book, pit master Chris Lilly shares his secrets for prize-winning meat — like the beef here, marinated in black pepper and brown sugar for grilling.

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Skirt Steak

"I love skirt steak because it's just fatty enough, and it cooks quickly, which is great for dinner parties," says chef Vinny Dotolo, co-owner of Animal, Son of a Gun and Trois Mec with partner chef Jon Shook. Skirt steak is a thin, long cut with a lot of visible muscle fibers, which makes it perfect with marinades and high-heat cooking methods. Food & Wine gives you the skills to make the best skirt steak dishes, including chef-inspired recipes for weeknight dinners, parties or summer cookouts.

Episode 202: Citrus Thrill

Jacques fires up the kitchen with a mouth-watering Skirt Steak Grandma, accented by freshly squeezed lime in an anchovy and garlic sauce. He complements this hearty dish with a classic Gnocchi with Eggs and Scallions and Sautéed Curly Mustard Greens with Hot Sausage. The elegantly presented Chestnut Cream Mont-Blanc, with crushed pieces of scrumptious biscotti, chestnut purée, and whipped cream, is a simply delicious ending.

Printer-friendly recipe [pdf]

This is a winner when guests drop by unexpectedly.

Drain a 12-ounce jar of herring in white wine. Combine in a bowl with 1 tablespoon each drained capers and bottled horseradish, 1/2 cup peeled and diced (1/4-inch) cucumber, and 1/2 cup peeled and diced (1/2-inch) apple. Add a good dash of salt and Tabasco hot pepper sauce and 1/4 cup sour cream. Toss with 4 cups mesclun salad greens. Serve on plates or in martini glasses.

4 servings

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All the Easy-Peasy Pasta Dishes You'll Want to Make This Summer