Sous Vide: Beef Tenderloin with Lemon-Parsley Butter

While all kinds of steak and other quick-cooking meats make perfect candidates for sous-vide cookery, tenderloin is particularly well suited. By cooking the steak in a vacuum-sealed bag in a water bath, you can absolutely guarantee even cooking from edge to edge, and added flavorings keep the meat tasty.

Grilled Spinach- and Mushroom-Stuffed Beef Tenderloin

Beef tenderloin gets a big boost of fresh and earthy flavor from a spinach and mushroom stuffing, complemented by a hint of garlicky heat.

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 ...

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.

French in a Flash: Grilled Lamb Chops with Port Syrup, Garlic Confit, and Sauce Vierge 'Persillade'

"I don't think the best technique is absorption—it's eating." Previously Citrus Oreillettes » All French in a Flash recipes » Grilled Port Lamb Chops with Garlic Confit and Sauce Vierge "Persillade" is a dish that contains more French words than...

Spice-Rubbed Grilled Flap Meat (Sirloin Tip)

Flap meat, also known as sirloin tip, is one of the most tender and flavorful cuts for your dollar. The key is to use a great spice rub for flavor and to slice thinly against the grain for tenderness.

Grilled Garlic- and Herb-Marinated Hanger Steak

A great way to cook one of the best inexpensive steaks.

Grilled Stuffed Flank Steak With Salami, Fontina, Parmesan, and Bread Crumbs

Two cheeses, salami, scallions, and bread crumbs are all rolled tightly inside a flank steak, which is then cut into pinwheels and grilled until charred on the outside and medium-rare and tender in the middle.

French in a Flash: Boeuf aux Carottes

[Photographs: Kerry Saretsky] Previously White Bean Bisque with Garlic Chips » All French in a Flash recipes » It was a hot summer night in Paris when Mr. English came down from London to keep me a bit of company,...

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.