Tomahawk
Tomahawk Steak Recipe
A precise reverse-seared tomahawk steak recipe with a dry brine, hard crust, garlic-herb butter and temperature-led instructions.
Read guideThe Recipe Table
Steak Recipes Built Around Temperature
Cook complete steak recipes with measured ingredients, equipment, troubleshooting, structured recipe data and honest doneness guidance.
These recipes use temperature as the decision point and never invent ratings. Choose a cast-iron ribeye dinner, a fast sirloin steak or a large-format reverse-seared tomahawk.
Start here
The essential guide
Explore the collection
Steakhouse Centerpieces
Temperature-led recipes for whole steaks and large-format cuts.
Recipes
Porterhouse Steak
Cook a thick porterhouse with a two-zone reverse sear, protecting the tenderloin while browning the strip and measuring both sides accurately.
Read guide
Recipes
Ribeye Steak Recipe
A temperature-led cast-iron ribeye recipe with dry brining, frequent turning, rosemary-garlic pan butter and serving notes.
Read guide
Recipes
Filet Mignon
Cook filet mignon with an even sear, gentle butter baste and accurate center temperature, plus buying, resting and pan-sauce guidance.
Read guide
Recipes
Grilled Filet Mignon
Grill filet mignon with a two-zone fire, complete edge browning and accurate center checks while protecting the lean tenderloin from overcooking.
Read guide
Recipes
Reverse Sear Filet Mignon
Reverse sear filet mignon with a low oven, measured pull window and fast skillet finish for an even center and deeply browned exterior.
Read guide
Recipes
Bacon-Wrapped Filet Mignon
Cook bacon-wrapped filet mignon by coordinating bacon rendering, beef browning and center temperature instead of leaving a soft raw-tasting band.
Read guide
Recipes
Sirloin Steak
Make a juicy sirloin steak with a hard pan sear, butter baste, measured center temperature and a proper rest using this detailed recipe and guide.
Read guide
Recipes
Sirloin Tip Steak
Make a tender sirloin tip steak recipe with a brief soy-garlic marinade, fast sear, measured center and thin cross-grain slices.
Read guide
Recipes
Smoked Prime Rib
Smoke bone-in or boneless prime rib with a dry-brined surface, verified 225°F to 300°F chamber, measured 145°F center, rest and optional hot finish.
Read guide
Recipes
Rump Roast
Make a garlic-herb rump roast with an even browned crust, measured center temperature, rested juices and thin cross-grain slices.
Read guide
Recipes
Beef Cheeks
Braise beef cheeks in red wine with onions, carrots and stock until collagen becomes fork-tender, then strain and reduce the sauce for a clean finish.
Read guideExplore the collection
Smoke & Barbecue
Large beef cuts cooked over controlled smoke, then rested and carved by texture and grain.
Recipes
Smoked Chuck Roast
Smoke chuck roast with a dry bark, controlled 250°F pit, covered tenderizing stage and probe-led finish for sliceable or pullable beef.
Read guide
Recipes
Smoked Tri-Tip
Smoke tri-tip over controlled indirect heat, finish with a fast sear and divide the roast at its grain turn before thin cross-grain slicing.
Read guide
Recipes
Smoked Brisket
Smoke a whole beef brisket with clean bark, monitored pit temperature, an optional wrap, probe-led tenderness and separate flat and point slicing.
Read guide
Recipes
Smoked Picanha
Smoke a whole picanha with its fat cap intact, then finish over high heat for a crisp exterior using grain mapping and measured temperature.
Read guideExplore the collection
Weeknight Plates
Complete meals built around deliberate slicing and coordinated timing.
Recipes
Steak Fajitas
Make steak fajitas with deeply browned skirt steak, crisp-tender peppers and onions, a lime-forward marinade and proper cross-grain slicing.
Read guide
Recipes
Arrachera Steak
Make arrachera with outside skirt steak, a restrained citrus-garlic marinade, charcoal heat, thermometer checks and thin cross-grain carving for tacos or plates.
Read guide
Recipes
Steak and Eggs
Cook steak and eggs with a crisp sirloin sear, properly rested slices and eggs timed to finish while the beef rests, plus breakfast serving ideas.
Read guide
Recipes
Steak Omelette
Make a tender steak omelette with leftover beef, browned mushrooms, peppers and cheese using a staged method that keeps the eggs soft, not watery.
Read guide
Recipes
Steak Hash
Turn leftover steak into crisp potato hash with peppers and onion by browning vegetables first and reheating sliced beef only at the finish.
Read guide
Recipes
Steak Stuffed Peppers
Bake steak stuffed peppers with chopped beef, rice, tomato and vegetables using a fully cooked filling and measured reheating without soggy shells.
Read guide
Recipes
Steak Loaded Fries
Make crisp steak loaded fries with sliced sirloin, cheese, jalapeño and scallion using staged baking that prevents soggy potatoes and tough beef.
Read guide
Recipes
Steak Salad
Build a balanced steak salad with sliced flank steak, crisp vegetables and mustard vinaigrette, including make-ahead, slicing and temperature advice.
Read guide
Recipes
Steakhouse Salad
Build a steakhouse salad with grilled strip steak, crisp romaine, tomatoes, pickled onion and blue-cheese vinaigrette without soggy greens.
Read guide
Recipes
Steak Sandwich
Make a steak sandwich with tender cross-grain slices, browned onions, toasted bread and horseradish sauce without a soggy roll or chewy bite.
Read guide
Recipes
Ribeye Steak Sandwich
Make a ribeye steak sandwich with thin rich slices, deeply browned onions, toasted rolls and horseradish sauce while controlling rendered fat.
Read guide
Recipes
Skirt Steak Sandwich
Make a skirt steak sandwich with fast-seared beef, charred peppers, chimichurri and crisp rolls using short slices that bite cleanly.
Read guide
Recipes
Steak and Mashed Potatoes
Cook steak and mashed potatoes as one coordinated dinner with creamy potatoes, pan-seared sirloin, a measured rest and a quick shallot sauce.
Read guide
Recipes
Steak Burger
Build a juicy steak burger from a balanced beef blend, form it without overworking, sear for a dark crust and cook ground beef to a safe center temperature.
Read guide
Recipes
Wagyu Burger
Choose Wagyu ground beef by label, lean-to-fat information and grind, then make a restrained burger with a browned crust and a verified 160°F center.
Read guide
Recipes
Broiled Burgers
Broil burgers indoors with a preheated broiler, controlled rack distance, a drip-safe pan and a measured 160°F ground-beef center.
Read guide
Recipes
Steak Bites
Cook browned steak bites in uncrowded skillet batches, choose sirloin with minimal seams and add garlic butter only after the crust develops.
Read guide
Recipes
Salisbury Steak
Make Salisbury steak with seasoned ground-beef patties and mushroom-onion gravy, including safe ground-beef temperature and make-ahead guidance.
Read guide
Recipes
Swiss Steak
Braise Swiss steak with tenderized round, onions and tomato until fork-tender, including flour control, oven timing and leftover guidance.
Read guideExplore the collection
Tacos, Wraps & Skewers
High-heat beef portioned for easy assembly and clean bites.
Recipes
Steak Tacos
Make steak tacos with charred skirt steak, warm tortillas, fresh salsa and thin cross-grain slices using an uncrowded high-heat method.
Read guide
Recipes
Ribeye Steak Tacos
Make ribeye steak tacos with carefully rendered beef, warm tortillas, fresh salsa and acidic garnishes that balance the cut's richness.
Read guide
Recipes
Steak Taco Bowl
Build a steak taco bowl with charred skirt steak, cilantro rice, black beans and fresh toppings while keeping every component distinct.
Read guide
Recipes
Steak Burrito
Build a steak burrito with sliced sirloin, seasoned rice, beans and fresh salsa using moisture control for a tight, non-soggy wrap.
Read guide
Recipes
Steak Wrap
Make a steak wrap with thin cross-grain sirloin, crisp vegetables and yogurt-herb sauce using an assembly plan that prevents soggy tortillas.
Read guide
Recipes
Steak Kabobs
Grill steak kabobs with even sirloin cubes and separately managed vegetables so the beef browns instead of steaming or overcooking.
Read guide
Recipes
Teppanyaki Steak
Cook teppanyaki-style steak on a flat griddle with small even portions, staged vegetables and a light soy-garlic finish without overcrowding.
Read guideExplore the collection
Pasta, Noodles & Bowls
Keep beef, starch, vegetables and sauce distinct until the final assembly.
Recipes
Steak Alfredo
Make creamy steak Alfredo with sliced sirloin, fettuccine and a Parmesan pan sauce without splitting the sauce or overcooking the beef.
Read guide
Recipes
Steak Gorgonzola
Make steak Gorgonzola with sliced sirloin, creamy Parmesan pasta, spinach, sun-dried tomatoes and a restrained balsamic finish.
Read guide
Recipes
Steak Pasta
Make a lighter steak pasta with sliced sirloin, tomato, garlic, arugula and Parmesan using a staged method that protects the beef and sauce.
Read guide
Recipes
Steak Ramen
Make steak ramen with a concentrated broth, springy noodles, crisp vegetables and thin cross-grain sirloin added only after the bowl is assembled.
Read guide
Recipes
Steak Pho
Build steak pho with clear aromatic beef broth, properly prepared rice noodles and paper-thin steak that cooks gently in each hot serving bowl.
Read guide
Recipes
Steak Rice Bowl
Build a steak rice bowl with cross-grain flank steak, crisp vegetables, rice and a balanced soy-sesame sauce while keeping every component distinct.
Read guide
Recipes
Steak Pizzaiola
Cook steak pizzaiola with seared sirloin, garlic, oregano, tomatoes and capers while keeping the beef tender and the sauce concentrated.
Read guide
Recipes
Steak Mac and Cheese
Make steak mac and cheese with browned sirloin and a smooth cheddar sauce, keeping the rested beef separate until the final assembly.
Read guideExplore the collection
Regional & Rolled Recipes
Regional plates, live fire, careful rolling and late-stage flavor finishing.
Recipes
Bistec a lo Pobre
Make bistec a lo pobre with thin steak, fried egg, potatoes, rice, sweet plantain and onion, timed so every component reaches the plate hot.
Read guide
Recipes
Tagliata di Manzo
Make tagliata di manzo with a hard-seared strip steak, cross-grain slices, arugula, lemon and Parmesan assembled only after the beef rests.
Read guide
Recipes
Steak Pinwheels
Make steak pinwheels with flank steak, spinach, roasted pepper and provolone using a tight roll, even portions and measured oven finishing.
Read guide
Recipes
Steak Roulade
Make a neatly rolled steak roulade with flank steak, spinach, mushrooms and roasted pepper using dry filling, firm tying and measured roasting.
Read guide
Recipes
Steak Chasseur
Cook steak chasseur with a concentrated mushroom, shallot, tomato and herb pan sauce built after the beef rests so its crust stays intact.
Read guide
Recipes
Picanha Steak
Cut and grill picanha steaks with the fat cap attached, map the grain before portioning and render the exterior without uncontrolled flare-ups.
Read guide
Recipes
Picanha Roast
Roast a whole picanha with its fat cap intact, map the changing grain, render the exterior and carve tender slices using measured temperature.
Read guideRecipes
Smoked Picanha
Smoke a whole picanha with its fat cap intact, then finish over high heat for a crisp exterior using grain mapping and measured temperature.
Read guide
Recipes
T-Bone Steak
Cook a thick T-bone with a two-zone method, measure strip and tenderloin separately and carve both muscles cleanly around the bone.
Read guide
Recipes
Tuscan Steak
Cook a Tuscan-style thick steak with restrained seasoning, live-fire control, rosemary and lemon, while separating style from protected origin claims.
Read guide
Recipes
Blackened Steak
Cook blackened sirloin with a spice crust that darkens without turning bitter, using controlled cast-iron heat, ventilation and measured doneness.
Read guide
Recipes
Steak with Blue Cheese
Pair pan-seared strip steak with a balanced blue-cheese butter, including salt control, cheese selection, resting and side-dish guidance.
Read guide
Seasoning & Sauces
Garlic Butter Steak
Make garlic butter steak by searing first, lowering the heat and basting briefly so butter and garlic turn nutty rather than bitter.
Read guideExplore the collection
Menus, Sides & Starters
Plan the complete table, balance rich beef and understand raw-service choices.
Recipes
Steak Side Dishes
Choose steak side dishes by richness, texture, season and timing, with 20 practical potato, vegetable, salad, grain and sauce-friendly ideas.
Read guide
Recipes
Christmas Beef Dinner
Plan a Christmas beef dinner with the right roast size, make-ahead sides, thermometer-led cooking, resting, carving and a practical service timeline.
Read guide
Recipes
Steak Carpaccio
Understand steak carpaccio as raw paper-thin beef, including tenderloin selection, chilling, cross-contamination controls, garnishes and safer alternatives.
Read guideRecipes
Steak Dinner Ideas
Plan steak dinners by cut, budget, equipment and side-dish timing with complete paths for weeknights, grills, date nights and leftovers.
Read guide