The stakes are high when it comes to the perfect steak recipe. And the key to any good steak recipe is choosing the right cut of meat. If you have that, it doesn’t take much. Sometimes the fewer ingredients the better; all you need is a little salt and pepper seasoning if you want to keep it simple. Sure, there are more complicated ways to prepare steak, and fancy restaurants will be happy to serve you that (along with a whopping price tag), but nothing beats a good old-fashioned homemade steak. From a classic bone-in ribeye to a perfect Salisbury, read on for 13 tried-and-true steak recipes that are a cut above the rest.
The first is the first. Who is Diana?
According to What’s Cooking in America, Steak Diane was a popular dish in the 1950s and early 1960s, especially in New York City; in upscale restaurants, it was often prepared tableside with all the drama you’d expect from the flambé of the cognac used to make the sauce. The iconic dish is supposedly named after the Roman goddess, Diana or Diane. Diana was the Goddess of the Hunt and also the Goddess of the Moon, and Steak Diane was originally a way of serving venison.
Get the recipe from Chef Alex Reitz at Beef. It’s what’s for dinner.
Giddyap! David Lewis runs a small kitchen, micro-bakery, and coffee roastery in his Alabama hometown, and is the founder of Kitchen Ambition. And he knows a thing or two about a good cowboy steak.
“There are few foods more legendary in American lore than cowboys flipping a steak over a campfire at the end of a long day in the fields,” says Lewis. “If you want to saddle up your own inner cowboy, cooking cowboy steak is fun and easier than you’d expect.”
For campfire preparation, you’ll want to choose a steak that’s high in fat so it doesn’t dry out over the flames as you cook it, he says. Try a bone-in ribeye, at least 1.25 thick and with visible marbling, she says. “Choosing the right steak makes all the difference.”
Most cowboy steak recipes just call for salt and pepper for seasoning. Here’s a recipe we like from the antonian kitchen.
Tomahawk steak is the classic steak Fred Flintstone ate, according to Omaha Steaks. It’s a larger-than-life, over-the-top bone-in ribeye steak meant to impress. It is similar to the cowboy steak with one difference: the Tomahawk has a larger bone.
Emily Mason from The Primitive Dish specializes in grilled and smoked meats and has just launched this new Tomahawk steak recipe.
Pot roast has long been a popular dish in New England, especially appreciated on long, cold winter nights. Food world icon James Beard claimed that the roots of the dish go back to France; apparently, the French immigrants showed their method of cooking, à l’étoufféeto tenderize meat, and thus the pot roast was born.
New England Grace Vallo from Tastefully Grace share your grandmother’s pot roast recipethat has been passed down from generation to generation, she says.
Basically a hamburger steak topped with a rich sauce of mushrooms or onions, the Salisbury steak was a favorite, especially in less affluent rural areas, because it was cheap to make but hearty and satisfying. Chef Alex Reitz offers this tip: Serve Salisbury steaks with gravy and your favorite vegetables and mashed potatoes. In the recipe, you can also substitute broth, cornstarch, Worcestershire sauce, and bouillon granules for broth, cornstarch, Worcestershire, and beef broth or mushroom sauce.
Get the recipe for Salisbury steak from ben throats of fox Valley Foodie, or try this version of the homemade classic Salisbury Steak by chef Alex Reitz.
Another classic, London Broil appeared in 1931 in Philadelphia, according to Taste Atlas, and it has nothing to do with England. The name London Broil refers to a flank steak that is first pan-fried and then cut against the grain. This basic technique evolved over time to include the crucial element of marinating the steak and then grilling it, hence the name, according to the site.
Chef Reitz’s Tip: String steak and onions for an elegant presentation: Cut steak into 1-1/2-inch pieces, alternately string beef and onion wedges on 10-inch metal skewers. Grill as directed.
Get the recipe from Chef Alex Reitz.
Recipe developer and cookbook author. Brian Theis from The Infinite Feast shares its history and the recipe for this classic, which is only slightly different from the way the country’s first fine dining restaurant, Delmonico’s Steakhouse in New York City, prepares its legendary ribeye today.
“In fact, when I was working on my cookbook, I sat down with Delmonico’s renowned executive chef, Billy Oliva, in his dining room specifically to talk about steak,” says Theis. “His historic institution of his, older than the Statue of Liberty, is the birthplace of Lobster Newburg, some say, Baked Alaska, Eggs Benedict and, of course, Delmonico Ribeye.”
And lest you think this is a recent development, the Delmonico brothers pioneered the farm-to-table restaurant model we know today when they first opened for business in the 1800s, Theis says.
Get the recipe for The Infinite Feast.
The almost centenary gallaghers steakhouse is celebrated in New York City for the use of hickory charcoal grills. They also dry-age their own beef in-house in a meat display cabinet, a rarity these days. Owner Dean Survey points out that much of what makes a steak “old-fashioned” has to do with traditional preparations that can now be easily “cut,” and are, even at some of the best steakhouses, he says, “but not in places like the Gallaghers.” Here, he gives advice on how to bypass dry-aging on site because, as he puts it, most people “don’t have a six-figure meat freezer in their backyard.”
STEP 1: The process actually begins 21-28 days later, when Gallaghers begins drying the aged meat on the premises. A realistic workaround at home would be to order pre-aged steaks online to replicate that classic aged flavor in your steaks.
STEP 2: Once they are portioned, sprinkle each cut with kosher salt before tossing them on the grill. Again, if you are preparing at home, the pre-dried steaks will already come in portions.
STEP 3: Each steak at Gallaghers is then prepared on their hickory charcoal grills, the restaurant’s signature style of preparation that dates back nearly a century. At home, buy hickory charcoals to use on the grill to get as close to that flavor as possible.
STEP 4: Once the steak has been cooked to the proper temperature on the hickory charcoal grills, it’s time to serve it with a side of Gallaghers’ signature steak sauce, says Poll. “And while we all know that an amazing steak doesn’t require anything to garnish it, informed New Yorkers will tell you that it’s worth adding a few accessories to this sauce.”
Poll shares a simplified version of the sauce with us below.
Gallaghers Steak Sauce
- 2 butter Bars
- 2 medium chopped onions
- 1/4 cup brown sugar
- 8 minced garlic cloves
- 3 tablespoons of molasses
- 3 white wine vinegar
- 1 pint tomato sauce
- 1 ½ teaspoons Dijon mustard
- 1-2 anchovies
- Mix molasses, white wine vinegar, ketchup, Dijon mustard, and anchovies. Set aside.
- In a saucepan, melt the butter and sauté the garlic and onion until lightly browned.
- Add the brown sugar and cook slowly, being careful not to burn yourself.
- Add the mixture from Step 1, bring to a boil and simmer for 1 minute.
- Remove from heat and let cool to room temperature before serving.
Executive Chef and Managing Partner of Porter House NY Michael Lomonaco shares her recipe for the perfect New York Strip. He says an outdoor grill with hard charcoal or lump charcoal is best if you can balance it.
Get the recipe from Wine Spectator.
Swiss Steak is not Swiss. “Although many might think Swiss steak comes from Switzerland, the name actually comes from the ‘Swiss’ technique for tenderizing meat,” according to The Spruce Eats. “Tough cuts of meat go through a mechanical tenderizer or Swiss machine and come out the other end with cube-shaped notches.”
Get the recipe from The Spruce Eats.
Melissa Binig, Recipe Creator at My Homemade Roots, says Swiss Steak is the ultimate comfort food steak dish, making him nostalgic for his childhood in Pennsylvania. Get your prescription at My Home Roots.
Chef K. C. Gulbro he has worked in the foodservice industry for decades and currently owns two restaurants in the Chicago area, FoxFire and Copper Fox. His passion for beef was recently recognized nationally when he was named an Ambassador for Certified Angus Beef.
Here is Chef Gulbro’s recipe for Classic Baked Steak:
Ingredients/what you will need:
- Steak of your choice (Certified Angus beef steak or ribeye work best for this recipe)
- Herbs: rosemary, thyme, garlic and shallot
- big spoon
- cast iron skillet
- white wine (optional)
- pre-roasted potatoes (optional)
- Cooking time: 20 minutes
- One of the best ways to cook a steak is on the stovetop—cooks have been doing it for generations, says Chef.
- Light a flame under your cast iron (or stainless steel, if that’s what you have) skillet. Let the pan get very hot.
- Add as much butter as your heart desires. When it starts to bubble, add the steak.
- Add some rosemary, thyme, garlic, and shallots; let them soften while steak cooks.
- Use a large spoon to spoon the butter-herb mixture over the steak. Coat the steak evenly and frequently for about five minutes.
- Flip the steak. As the steak comes into contact with the pan, it will get a beautiful brown. Chef suggestionSteak: Don’t flip the steak much, maybe twice, but be sure to baste often.
- Finish steak in 450 degree oven for 10 to 12 minutes, basting occasionally, to desired internal temperature. Chef’s Tip: Brush both sides while in the oven.
- When the steak is done, remove it from the pan and let it rest for five to 10 minutes (depending on the thickness of the steak).
- Add a little white wine and room temperature butter to deglaze it, then add pre-roasted potatoes to soak up the sauce for a tasty side dish.
The ribeye steaks need no introduction. Here is a recipe for this old school favorite from Chef Alex Reitz for beef. it’s what’s for dinner. We know what we are going to cook this weekend.