Steak

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Soy-Brown-Sugar Ribeye Steaks
A cut above: “The ribeye is my favorite cut of steak, and in my opinion, it has the perfect amount of marbleization. This dish hits on all of the key flavors when it comes to Asian food—sweet, spicy, salty, and umami.” —David Rose
Rachael Ray's Steak, Chicken, or Fish with Winter Chimichurri
"The vibrant color and depth of flavor of this sauce make any protein you choose sing. Make a double batch so you have extra for swirling into hummus, spreading on sandwiches, or dolloping on eggs." —Rach
Steak with Ramp Chimichurri & Baby Fennel Salad
"Ramp chimichurri is great on just about anything: toast with fresh ricotta, grilled fish, or even baked potatoes. It's also magic on scrambled eggs." —Rachael Ray
Steak Quesadillas
Rach's tip: When a recipe calls for slicing meat before cooking it, stick it in the freezer for 5 minutes to firm up for easy slicing.
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More Steak

Flat Iron Steak with Parsley-Lemon Sauce
Pour this deliciously light sauce over a grilled steak for an simple but filling dinner.
Big Sky Rib-Eye with Shallot-Herb Butter
Juicy steaks and butter with parsley, tarragon, and thyme? With campout cuisine like this, you'll never want to go home.