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

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.