Mark Bittman's Grilled or Broiled Steak

Here's a scenario that we're sure at least a few of you are familiar with. A big, beautiful steak catches your eye at the market, perhaps a dry aged ribeye or a well marbled locally raised T-bone. After a bit of inner dialogue (those things aren't cheap), you take the plug and take the steak home. Then a moment of panic hits. How am I going to cook this thing? What if I overcook it and all of its beefy deliciousness is for naught? To resolve this beef related quandary, we present Mark Bittman's ...

Perfect Pan-Seared Steaks

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The key to the best grilled T-bone steak: Start over low heat, with the tenderloin away from the heat source, then finish it over high.

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A three-stage cooking process creates the ultimate in home-cooked steaks.

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Grilled Ribeye is even better with a glaze of melted butter and soy sauce. It's the ultimate in umami goodness––check out the simple recipe to make at home.

Grilled Chipotle-Rubbed Steaks with Lime Butter

Compound butter is one of the easiest, yet most impressive ways to make a meal more delicious. Even though it's nothing more than softened butter with herbs or spices or other flavorings whipped into it, somehow it achieves a level of refinement that comes across as very impressive (for a barbecue, having a couple varieties to slather on everything makes for a fantastic party).

Marinated Steak Karsón

This easy marinated steak recipe uses a couple key store-bought ingredients with lots of flavor. Throw these on the grill anytime of year!

How to Make Perfectly Pan Seared Steak

Learn the secrets to making perfectly-seared steaks on the stove that rival your favorite restaurants. Great for entrees or steak sandwiches!

Pan-Seared, Butter-Basted Thick-Cut Steak

This thick and meaty pan-seared steak, infused with color from butter and flavor from aromatics, is perfectly cooked thanks to these seven tips.