Want to cook steaks like a pro? After testing hundreds of cuts and techniques, I’ve created the definitive guide to mastering every steak recipe. From budget-friendly sirloin to show-stopping tomahawks, learn the techniques that guarantee restaurant-quality results at home.
TL;DR
Best cuts for beginners: Ribeye, sirloin, strip steak
Essential technique: High heat + meat thermometer
Perfect temp: 130-135°F for medium-rare
Pro move: Let steaks rest 5-10 minutes after cooking
Budget picks: Flank, sirloin, flat iron
Perfect steak comes down to choosing the right cut, proper seasoning, high heat cooking, and precise temperature control. Whether grilling ribeye or pan-searing filet mignon, these 70+ tested recipes deliver steakhouse results every time.
Quick Navigation: Featured Recipes | By Cut | Cooking Methods | Temperature Guide | Pro Tips
Beef Recipes
Pan Seared Sirloin Steak
Beef Recipes
Grilled Bone in Ribeye Steaks
Beef Recipes
Sous Vide Filet Mignon
Beef Recipes
How to Cook a Tomahawk Steak
📊 Steak Cooking Quick Reference
| Doneness | Temp | Description |
|---|---|---|
| Rare | 120-125°F | Cool red center |
| Medium-Rare | 130-135°F | Warm red center (recommended) |
| Medium | 135-145°F | Warm pink center |
| Medium-Well | 145-150°F | Slightly pink center |
| Well | 155°F+ | No pink (not recommended) |
Cooking Time Guide (1-inch thick steaks)
- Pan-searing: 3-4 minutes per side
- Grilling: 4-5 minutes per side
- Broiling: 4-6 minutes per side
- Sous vide: 1-2 hours at target temp
Pro Tip: Always let steaks rest 5-10 minutes after cooking for maximum juiciness.
🥩 Best Recipes for Every Steak Cut
Premium Cuts – Restaurant Quality
Nothing beats the smoky char and distinctive grill marks of outdoor cooking
Ribeye Steak Recipes
The king of steaks with perfect marbling and rich flavor:
- Grilled Bone in Ribeye Steaks – Outdoor perfection
- Sous Vide Ribeye – Precision cooking
- Smoked Ribeye – Wood-fired flavor
- Grilled Rib Eyes & Snow Crab – Surf and turf luxury
Filet Mignon Recipes
The most tender cut, lean and luxurious:
- Grilled Filet Mignon – Outdoor luxury
- Sous Vide Filet Mignon – Perfect precision
- Bacon-wrapped Filet Mignon – Added richness
- Pan-seared Filet Mignon – Quick date night win
Strip Steak Recipes
Perfect balance of tenderness and flavor:
- Grilled Strip Steaks – Classic preparation
- Sous Vide Strip Steaks –
- Grilled Kansas City Strip Steaks –
- Pan Seared New York Strip Steak and Scallops – Surf and turf
- Chargrilled Kansas City Cut Steak – Bone-in variation
- Reverse Seared New York Strip Steaks – Asian-inspired
Budget-Friendly Cuts – Maximum Value
Sirloin Steak Recipes
Big flavor without the big price tag:
- Pan Seared Sirloin Steak – Quick weeknight dinner
- Grilled Sirloin Steaks –
Flank Steak Recipes
Lean cut with unlimited potential:
- Grilled Flank Steak – Unique flavor profile
- Flank Steak Marinade – Perfect tenderizing technique
Specialty & Butcher Cuts
Hidden gems that most people don’t know about:
Cowboy & Tomahawk Steaks
- Smoked Cowboy Steak – BBQ competition winner
- Revere Seared Cowboy Steak – Bone-in ribeye perfection
- Grilled Cowboy Steak – Outdoor showstopper
Teres Major – The Butchers’ Cut
- Pan-Seared Teres Major Steak – Simple preparation
- Garlic Grilled Teres Major Steak – Outdoor perfection
- Sous Vide Teres Major Steak Recipe – Precision technique
Denver Steak – “Ribeye Flavor, Affordable Price”
- Pan seared Denver Steak – Basic technique
- Sous Vide Denver Steak – Enhanced tenderness
- Grilled Denver Steak with Herb Butter – Outdoor cooking
Butchers Cuts and Other Specialty Cuts
- Pan-Seared Merlot Steak – Wine country favorite
- Pan-seared Sierra Steak – Boutique butcher special
- Pan Seared Hanger Steak –
- Pan Seared Blade Steak – Rich, beefy flavor
- Pan Seared Beef Ranch Steak – Underrated shoulder cut
- Sous Vide Chuck Eye Steak – Transform tough cuts
- Rotisserie Grilled Picanha – Brazilian steakhouse style
🔥 Steak Recipes by Cooking Method
Smoked & Grilled Steak Recipes
Master the art of outdoor cooking:
- Best Charcoal Grilled Steak – Fundamentals perfected
- Charcoal Chimney Starter Grilled Steaks – Equipment technique
- Grilled T-Bone Steaks with Thyme Mushrooms – Classic pairing
- Grilled T-bone Steak – Basic technique
- Grilled Porterhouse Steak – Two steaks in one
- Grilled Flat Iron Steak – Budget-friendly option
- Grilled Flat Iron Steak Salad – Protein-packed meal
- Grilled Bavette Steak – European-style cut
- Grilled Hanger Steak Recipe – The butcher’s secret
- Easy Grilled Tri-Tip – West Coast favorite
- Smoked Tri-Tip – California BBQ style
- Grilled Steak Kabobs – Fun presentation
- Grilled London Broil –
- Smoked Cowboy Steak –
- Grilled Bavette Steak Tacos – Mexican-inspired
- Rustic Grilled Bavette Steak Salad – Light and healthy
- Grilled Skirt Steak Tacos –
Pan-Seared Perfection
Stovetop mastery for any season:
- Perfect Pan-Seared Porterhouse Steak – Two steaks, one technique
- Pan-Seared Tri-Tip Steaks – Quick weeknight option
- Pan-Seared Hanger Steak Recipe – Bistro-style cooking
- Cast Iron Steak with Sauce au Poivre – French classic
- Steak au Poivre – Peppercorn perfection
Sous Vide Steak Recipes
Restaurant-quality results at home:
- Sous Vide Flat Iron Steak – Budget cut, premium results
- Sous Vide Steak and Eggs – Breakfast luxury
- Sous Vide Hanger Steak Frites – Bistro classic
- Sous Vide Chuck Steak –
Creative Applications
Beyond basic steak:
- Dry Aged Steak – Ultimate flavor development
- Steak Frites Recipe – French bistro classic
- Steak in Foil Packets with Potatoes – Camping favorite
- Broiled Hanger Steak Tacos –
🎓 Master Steak Techniques
Complete Steak Cut Guides
New to steak cuts? Start with our comprehensive guides that explain everything about each cut:
- What is Filet Mignon? – The most tender (and expensive) cut explained
- What is Flank Steak? – Complete guide to this versatile cut
- What is Ribeye Steak? – Understanding marbling and why it’s so popular
- What is Sirloin Steak? – The best budget-friendly cut for beginners
- What is Flank Steak? – Long, lean cut perfect for marinades
- What is Skirt Steak? – How it differs from flank (and when to use each)
- What is Tri-Tip? – The West Coast favorite everyone should try
Each guide includes anatomy, cooking methods, and our best recipes for that cut.
Quick Cut Comparison
| Cut | Tenderness | Price | Best For |
|---|---|---|---|
| Filet Mignon | Most Tender | $$$ | Special occasions |
| Ribeye | Very Tender | $$$ | Rich, marbled flavor |
| Sirloin | Tender | $ | Budget-friendly meals |
| Flank | Lean | $ | Marinades, stir-fries |
| Skirt | Lean | $ | Fajitas, quick cooking |
| Tri-Tip | Moderately Tender | $$ | Grilling, roasting |
How to Choose the Perfect Steak
- Complete Steak Buying Guide – Every cut explained, what to look for, where to shop
- Guide to the Leanest Cuts of Steak – Health-conscious options
- Marbling Matters: Look for thin white fat streaks throughout the meat. More marbling = more flavor and tenderness.
- Prime: Highest grade, restaurant quality, most marbling
- Choice: Excellent quality, good marbling, widely available
- Select: Good quality, less marbling, leaner cuts
Guides for Cooking Steak
- How to Grill a Steak: Gas Grill Guide
- How to Grill a Steak: Charcoal Grill
- How to Reverse Sear a Steak
- How to Dry Brine a Steak
- Understanding The Maillard Reaction
- Mastering Steak Temperatures
How to Buy and Select Steaks
- Steak Cuts 101: An Expert Guide – Complete cut breakdown
- The Ultimate Guide to the Best Steaks for Grilling – Outdoor cooking focus
- Cheap Cuts of Meat for Great Grilling – Budget options
- Pro-Approved Beef Cuts You’re Not Grilling Yet – Hidden gems
Professional Secrets
- Pro Tips for Cooking a Perfect Steak – Advanced techniques
- Steal These Steakhouse Secrets – Restaurant methods
Common Mistakes to Avoid
❌ Moving steaks too much – Let them sear undisturbed
❌ Cooking from cold – Always bring to room temperature first
❌ Skipping the rest – Cutting immediately releases all juices
❌ Wrong pan temperature – Make sure it’s screaming hot
❌ Overcrowding the pan – Cook in batches if needed
🍴 Perfect Steak Accompaniments
Steak Sauces & Compound Butters
- Cilantro Chimichurri – Bright, herbaceous Argentine classic
- Compound Butter Recipes – 5 flavored butter variations
- Cowboy Butter – The perfect dipping sauce
- All-Purpose Steak Marinade – When you want extra flavor
- Flank Steak Marinade – Perfect for lean cuts
- Homemade Aioli – 15 great flavor ideas
Sauce for Steaks
Best Side Dishes for Steak
- Smoked Mushrooms – Umami depth
- Steakhouse Creamed Spinach – Classic pairing
- Garlic Mashed Potatoes – Comfort food perfection
Wine Pairing Basics
- Bold reds for rich cuts (Cabernet, Malbec)
- Medium-bodied reds for lean cuts (Pinot Noir, Merlot)
- Big whites for delicate preparations, and if that’s what you prefer (Chardonnay)
❓ Steak FAQ
Ribeye or sirloin – both are forgiving and flavorful.
Use a meat thermometer: 130-135°F for perfect medium-rare.
Premium cuts (ribeye, filet) don’t need it. Lean cuts (flank, sirloin) benefit from marinades.
Always rest for 5-10 minutes for optimal juiciness.
Not letting it come to room temperature before cooking.
Thinking you don’t need a thermometer.
Not resting.
🔧 Troubleshooting & Expert Tips
Why Is My Steak Tough?
Most common causes:
- Overcooked past medium
- Didn’t rest after cooking
- Cut with the grain instead of against
- Started with cold meat
How to Fix an Overcooked Steak
- Slice thin against the grain
- Make into steak salad or fajitas
- Add moisture with sauce or gravy
Equipment I Recommend
- Cast iron skillet – Even heat, perfect searing
- Instant-read thermometer – Takes the guesswork out
- Sharp knife – Clean cuts preserve juices
- Tongs – Never pierce with a fork
When to Salt Your Steak
Never 3-40 minutes before – Draws out moisture without time to reabsorb
40+ minutes before cooking – Dry brining for best crust
Just before cooking – If you forgot to plan ahead
Ready to become a steak master? Start with our Perfect Pan Seared Ribeye recipe – it’s been our go-to for years and delivers restaurant results every time.
Save this guide and come back whenever you need the perfect technique for any cut or cooking method.
