Unless you’re vegetarian, it’s hard to resist a big, juicy steak every once and a while. I’m not a huge meat eater myself—I only eat red meat several times a month—so when I do, I want it to be good. Really good. A tender steak with a crispy, flavorful exterior always hits the spot. It took some trial and error, but learning how to cook steak perfectly has been one of my best kitchen moves. I think I’ll show it off on Father’s Day since these steak recipes look like the perfect meal for dad. And then any night after.
Top: Grilled Skirt Steak with Tomato Salad at What’s Gaby Cooking | Filet Mignon with Porcini Mushroom Compound Butter at FoodieCrush
Related: 5 mouthwatering burger recipes.
It took me years to learn how to select and cook steak perfectly. I used to buy pre-packaged meat from the supermarket refrigerator case until, one day, I started chatting with the butcher. Being a midwestern gal, I asked the difference between a NY Strip, Strip Steak, and Shell Steak (they’re the same). He then said, “Let me cut you something a little special.” That day changed everything for me, but what if a butcher is nowhere to be found? Short List magazine has the ultimate steak manual, a wonderfully comprehensive guide that’ll have you up to speed in no time.
Once you’re familiar with the different cuts of beef, you have to learn how to cook them. If it’s a tender, tasty cut, fast with high heat is usually best. But don’t just take it from me: Bon Appetit has a great guide on how to cook steaks perfectly that even talks about the most common mistakes people make when cooking them.
If you’re more of a grill cook, My Domaine has a great piece on how to grill a strip steak. If you’re a more of a kitchen cook, this perfectly grilled, mouthwatering steak might change your mind. So, basically, everyone go. Learn how to grill a strip steak.
Once you’ve mastered the simple seared steak, it’s time to make that steak sizzle with extra flavor. Heidi at FoodieCrush makes a Filet Mignon with Porcini Mushroom Compound Butter that’s particularly decadent and perfect for Father’s Day. And, by the way, butter isn’t just gilding the lily: Tenderloin (aka filet mignon) isn’t marbled with fat like other cuts and needs butter. Yes, needs.
I absolutely love skirt steak and have wondered why it has such a bad rap. I think that maybe it gets confused with its tougher cousin, flank steak. If cooked quickly to rare or medium-rare, though, skirt steak’s texture is tender and flavor deliciously beefy. Try this super easy and summery Grilled Skirt Steak with Tomato Salad at What’s Gaby Cooking and you’ll see.
Though flank steak isn’t the most tender cut, be sure not to dismiss it all together. Because it’s a less expensive cut, flank steak is great for when you’re feeding a big group and these Flank Steak Tacos at Not Without Salt are my favorite way to do that. Tacos are always fun, the steak cooks quick and easy, and taco fixin’s help the meal go far.
This recipe for Thai Steak Salad at Half Baked Harvest also uses flank steak, but this time it’s marinated which gives it great flavor and tenderizes it. This colorful salad, with kale, carrots, mango, and more, is as enticing as the steak itself. You’ll be getting a huge hit of protein, fiber, and phytonutrients with this flavorful one-bowl meal and nobody will be the wiser.
This is one of my favorite family standby recipes: take-out style Chinese Beef and Broccoli from Barefeet in the Kitchen. I’ve seen kids who won’t touch a green vegetable devour this dish. I can’t tell you why, it’s just what I’ve seen. While this is an easy dish to order in, not everyone is like me with Chinese restaurants on every corner, so it’s pretty simple to make. Plus, when you do, you know exactly what’s going in—or not going in. (I’m looking at you MSG.) This right here is proof that serving steak doesn’t always have to mean a meal made of a big slab of meat without any redeeming health benefits whatsoever.