Sous Vide Steaks

Thanks to the precise temperature control of an immersion circulator, sous vide steak turns out more consistently cooked than traditional steak, every time.

The Food Lab's Perfect Grilled Steaks

The only technique you need for exceptional grilled steaks: Let them rest after seasoning, and cook them over a two-zone fire.

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.

Perfect Pan-Seared Steaks

The best technique for an even crust and deeply flavorful pan-seared steak includes pre-salting your meat and bathing it in butter.

Spicy Ribeye

This steak is addicting with the addition of cherry peppers and brown butter

How to Cook Steak - like a chef!

How to cook steak like a chef - baste with garlic thyme butter as it cooks! It makes the nost of great quality steaks and fancies up economical steak!

Perfectly Grilled T-Bone Steak

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.

Grilled Ribeye With Soy Butter Glaze

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.

Butter-Basted Steak With Creamed Shishitos and Tomatoes

Butter-basted steak with creamy shishito peppers and juicy tomatoes is the perfect end-of-summer feast.

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 ...