You can never have too many steak recipes.
Think you’ve tried every steak recipe under the sun? Think again. We’ve compiled some of our favorite steak-centric recipes to help you freshen up the classic meat-and-potatoes main, from a sandwich layered with sliced, charred ribeye to a seared flatiron steak topped with green peppercorn sauce.
This simple—but not basic—recipe from outdoor cooking expert and recipe developer Lee Kalpakis is perfect for showcasing the gorgeous flavors of the grill. After quickly searing flank steak and bell peppers in a Grill Frying Pan, Kalpakis tosses them with a simple dressing of olive oil, garlic, and fresh oregano. Make sure to serve with crusty bread.
We love slicing into a big, juicy steak (especially with our new Steak Knives). Sometimes, though, we want our steak thinly sliced and piled on top of a crusty baguette with mayo and lots of fresh, crunchy herbs and vegetables. This steak sandwich from Austin-based Chefs Kevin Fink and Tavel Bristol-Joseph fits the bill perfectly, and everything comes together on the grill—even the toasted baguette.
Some dishes are a classic for a reason. In this decadent take on the humble steak and potatoes, Rhoda Boone—Made In’s Creative Culinary Director—dials up the beefy flavor even more with sautéed mixed mushrooms. After developing some fond, she deglazes the pan with beef broth to make an outrageously flavorful pan sauce. While a bit time-consuming, this recipe is perfect for date night—or for whenever you’re looking to impress someone.
In this fresh twist on steak and potatoes, Chefs Mike and Mark Black of Austin’s famous Terry Black’s BBQ use baked, not boiled, potatoes to make their potato salad. Once the spuds are fully cooled, they’re tossed with a vinegar-spiked mayo dressing, diced jalapeño, and lots of fresh herbs. Served with juicy seared rib eye steaks, it’s basically summer in a bite.
Wondering why we’ve included a noodle dish in a roundup of steak recipes? Wait until you try this Chow Fun. Chef Eric Silverstein of Austin’s The Peached Tortilla stir fries ho fun—a type of wide Chinese rice noodle—until soft, then tosses them with sliced, seared flank steak. Once the steak is marinated, the dish comes together in just a few minutes, drawing tons of complex flavor from pantry ingredients like sweet soy and oyster sauces.
We love steak and potatoes so much, we’re giving them a second shout-out. In this elevated steakhouse classic, Birdie’s Chef Tracy Malechek-Ezekiel tops a quick-seared flatiron steak with a buttery pan sauce, which she balances with brined green peppercorns for a mild heat and slight tartness. As a side, Chef Malechek-Ezekiel pan-fries smashed red potatoes until they’re golden, crispy, and ready to soak up all that extra sauce.
We couldn’t have a steak recipe roundup without a callout to a French brasserie classic. Chef Jo Chan of Austin's Bureau de Poste gets her steak started with a marinade in shio koji, a Japanese ferment made from the cultures of cooked grains (typically rice). This imparts incredible savoriness and umami that pairs perfectly with twice-fried French fries made in the Dutch Oven. After a quick sear in Carbon Steel and compound butter baste, you have dinner for two ready to go.
As much as we love a decadent steak dinner, steak can also be an easy, flavorful addition to your weeknight meals: Aside from these six recipes, you can also toss thinly sliced steak with herbs and rice noodles for a Vietnamese bun bo xao, or fold it into a taco with fresh salsa verde. No matter how you like to eat your steak, however, you’ll definitely want a reliable pan for the job.
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