Steak

Is there a better way to eat steak than under a melty layer of pepper Jack with lemony broccoli rabe? We think not!

Sweet-salty peppery beef, crunchy garlic rice, and a runny fried egg make this Filipino breakfast perfect for any meal of the day. 

Rib eye makes these antipasto skewers extra special, but there’s lots of room to play around with proteins, cheeses, and briny bits.

Dial up the flavor of your summer steaks with chow, a sweet and spicy Trinidadian staple. 

Sweet, spicy, and aromatic, these vibrantly delicious galangal-and-lemongrass–marinated beef skewers are a Cambodian street food staple. 

Basting a rib eye with jarred crab paste adds flavor and intensity with almost no effort.

A nice steak plus this simple pan sauce will fulfill all your 10 p.m. Parisian dinner dreams.

The secret to stir-fry success? Have all your ingredients prepped and ready to go, as this dish takes just minutes to come together in the pan.

Supremely beefy, not outrageously expensive, and fast-cooking, skirt steak is our favorite steak of all.

More caramelization, more surface area to char, a quick cook time, and easy to share pieces are only a few of skewering’s advantages.

The umami-rich lacquer on this steak works its magic to create an über-savory capital-C Crust akin to the bark beloved by barbecue enthusiasts.

Getting a porterhouse steak to a blushing, consistent medium-rare is a feat—but the key is to keep it moving.

The thing that makes this satisfying, spicy-tangy salad so great? It’s equally as delicious served warm for dinner as it is eaten cold for lunch the next day.

Skirt steak is our favorite choice when grilling for a crowd for two reasons: it feeds many and cooks in a jiffy.

Lettuce wraps might be our all-time favorite weeknight summer dinner—minimal cooking, maximum flavor and freshness.

Flank steak is flavorful but quite lean. To make sure it's as tender and juicy as possible, be careful not to overcook it (medium-rare is best) and be absolutely certain you’re slicing against the grain.

So much to love on one plate!

How to make steakhouse-quality steak at home.

These crunchy garlic chips belong on every steak you make.

A juicy, buttery, steakhouse-worthy dinner in 30 minutes flat.