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Pan-Seared Ribeye Steak with Quick Creamed Spinach
About once or twice a year, I'm struck by a desire to eat steak—and not just any old cut of meat, but a gigantic, thick-cut monster. While most of my cravings can easily be satisfied by going out to eat, I find the whole steakhouse experience prohibitively expensive. Plus, I feel like I'd have to wear a tie, and I really don't want to do that.
Pan-Seared Steaks with Red Wine Pan Sauce
Pan-seared steak is an easy and elegant meal when you take the time to put together a quick pan sauce while the meat rests.
Steak with Red Wine Mushrooms
You can't go wrong with this combination of butter, mushrooms, red wine, and steak.
Skirt Steak With Mushroom-Cream Pan Sauce
This easy weeknight meal features skirt steaks, seared until brown, then served with a flavorful pan sauce made from cremini mushrooms, shallots, garlic, thyme, chicken stock, white wine, and heavy cream.
Spicy Ribeye
This steak is addicting with the addition of cherry peppers and brown butter
Skirt Steak Salad With Cilantro-Lime Dressing
Skirt steak sits on a bed of a baby arugula, grape tomatoes, and tortilla chips, which is then topped with a cilantro-lime dressing for a simple, yet incredibly flavorful salad.
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By approaching steak carpaccio as you would a traditional salad, you'll ensure that everything is dressed and seasoned properly before it even gets to the table.
Dinner Tonight: Skirt Steak with Homemade Steak Sauce
If you like steak sauce, this is a serious winner. Celebrated Chicago chef Rick Tramonto augments the ketchup base with umami-rich dried shitake mushrooms, soy sauce, dry mustard, and dark brown sugar, plus a few more secret ingredients. The result is round and rich, sweet and tangy, and quite balanced.
Seared Skirt Steak With Blistered Cherry Tomatoes and Polenta
Polenta is the kind of stuff that's just begging for a flavorful sauce to be spooned into it. But pan-seared steak doesn't really provide much sauce of its own. The solution: Toss some juicy cherry tomatoes and chilies into the skillet as the steak finishes cooking. Their natural juices pick up the flavorful pan drippings and—with just a touch of olive oil—emulsify into a rich, flavor-packed pan sauce.
Steak Dinner with Chimichurri, Orzo Salad, & Roasted Broccolini — Ethan

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Eric Ripert's Seared Skirt Steak and Spinach Salad with Red Wine-Shallot Vinaigrette

Whenever I think of having steak for dinner, it's usually with gluttonous intentions in mind. But steak and salad? Well, that's a totally different story. Though I could be eating the exact same amount of steak as before, now there are vegetables involved, and everything starts sounding far more reasonable.

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