25 Simple Steak Recipes Worthy of a Special Occasion (2024)

FAQs

What to add to steak? ›

There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor. Or, use a one-and-done approach with Chicago Steak Seasoning.

These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.

Sear-Roasting

When both the skillet and oven are piping hot, you put an oiled or buttered steak in the skillet, sear it on both sides, then slip it into the oven to finish cooking. By searing first, then finishing in the oven, sear-roasting poses less problems than pan-frying and broiling.

A hassle free method for beginners is to sear the steak on both sides until the crust is developed, then finish it on a low heat in the oven until it is cooked to your liking. Let the steak sit on one side until it is browned evenly, then flip and repeat.

When cooking steak for a group, Voltaggio says it's best to rely on large, thick-cut steaks instead of trying to juggle multiple individual cuts and cooking each to the exact preference of every guest. Opt for 36- to 42-ounce cuts, and aim to have about five to six ounces of meat per person.

PREHEAT oven to 250F. Place steaks on a rack over a baking sheet. Rub with 1 tbsp oil and season with salt and pepper. Roast steaks in the centre of the oven for about 20 minutes for medium-rare.

With the steak you definitely want some potatoes. My choice some garlic mashed potatoes and some steamed or sautéed veggies. My personal fav is steamed broccoli or sautéed asparagus in garlic butter & olive oil. It's always nice to pair your steak with seafood.

Add some chopped herbs such as thyme, rosemary or sage to your salt to make a flavored salt for your steak. For restaurant-quality steaks, baste them in butter and herbs during the final few moments of cooking. This will impart the delicious buttery flavor you know and love from your favorite steakhouse.

By adding salt to your steak, you will help pull out moisture from the meat, enriching the flavor of your steak while tenderizing it in the process. Salt will act as a natural brine and can be added up to 24 hours before cooking, instilling deep, rich flavors and tenderness to any cut of beef.

The Best Ways to Cook Steak Explained. Primary meat cooking techniques include braising, pan searing, grilling/broiling, pan frying, and stir frying.

What can I cook steak with besides butter? ›

Some alternatives to using butter or oil when cooking steak include using a marinade, dry rubs, cooking in broth or stock, grilling, or using a non-stick cooking spray.

Medium Rare: 130-135°F (54-57°C)

Often considered the best level of steak doneness, medium-rare beef has a warm red center with a pink ring around it. 3-4 minutes per side on medium-high heat is enough to melt the fat but not evaporate most of the moisture, so the meat is flavorful, moist and tender.