54 Steak Recipes Every Carnivore Will Love

If there's one type of meat that's likely to be at the top of every carnivore's list, it would be steak, a cut of beef that, at its best, hardly needs more than a sprinkle of salt to be a feast fit for an oligarch. Sadly, you often need the bank account of an oligarch to be able to afford ribeye or filet mignon these days. More budget-friendly cuts often need a little assistance along the way, whether it be in the form of a tenderizing marinade or a preparation where they're enhanced with sauces, veggies, bread, and/or pasta.

The recipes you'll find here pretty much cover the spectrum. Yes, we cover steak as steak, where it's pretty much all about the preparation technique. (Pan-sear vs. grill: Which path will you choose?) We also cover marinades, sauces, stir-fries, sandwiches, and other recipes designed to give those cheap(ish) steaks a helping hand. What's more, we even branch out to include burger/steak hybrids of the cube or Salisbury type, as well as a single recipe for the other not-quite red meat, pork steak. We did, however, omit any type of fish or veggie steaks, since we're keeping it carnivorous here.

Gordon Ramsay is a man who has some pretty strong opinions about steak. For one thing, he will for sure call you an idiot (or worse) if you choose to cook one in a toaster, although should you make this poor decision, you may face far bigger problems than Ramsay's wrath. So, what cooking technique does the Scottish chef recommend in lieu of this common household appliance? He's all about the sear, himself.

Our recipe developer, however, changed Ramsay's recipe by using a sous vide machine. If you, too, happen to have one of these gadgets kicking around the kitchen, you might as well put it to use here since it actually does make for a pretty tender steak. No sous vide machine? Simply skip that step and go straight for the sear as Ramsay does, although a raw steak will obviously need to cook for a few minutes longer than a sous-vided one.

Recipe: Gordon Ramsay's Steak

If you are cooking a steak from the less tender (and less expensive) end of the spectrum, the biggest favor you can do it is marinate it. A marinade doesn't need to be complicated, and the three ingredients here are enough to do the trick. The soy sauce adds some salty flavor,  while the oil helps the flavors stick to the meat and also prevents it from getting too dry as it cooks. The real star of the show, though, is the balsamic vinegar, which not only brings plenty of flavor of its own but also contains sufficient acid to turn tough cuts into tender ones.

Recipe: 3-Ingredient Steak Marinade

If you shudder at the thought of Salisbury steak, chances are you've been scarred by school cafeteria fare or else had an unpleasant encounter with a cut-rate frozen dinner. When you add the magic words "Bobby Flay" to a recipe title, however, that indicates that you're in for some non-standard Salisbury steak. He seasons his steaks with a tasty blend of spices as well as some parmesan cheese, then cooks them in a delicious creamy mushroom sauce. Here we're tweaking his recipe a bit further by turning the "steaks" into meatballs, then adding noodles to make for a one-plate meal.

Recipe: Bobby Flay's Salisbury Steak

Chicken fried steak is probably not the kind of dish you're going to want to prepare with porterhouse — unless, of course, you're just showing off the fact that you own a cattle ranch the size of The Pioneer Woman's husband's spread and you have no shortage of boeuf on the hoof. If you've got a piece of sirloin, however, and you also have time on your hands, you may want to try your hand at this tasty diner classic. The steak, as the recipe's name implies, is dipped in batter and fried, then smothered in a creamy gravy. If the thought of doing such a thing to a pricey cut of beef seems like sacrilege, you can always try it with a pork steak, instead.

Recipe: Chicken Fried Steak

Swiss steak is not really Swiss at all, so don't expect the recipe to feature rosti, raclette, or Emmentaler. Instead, it refers to a technique for tenderizing tough beef, usually by pounding on it. In this recipe, the steak is instead tenderized via Instant Pot and covered in a tomato-based sauce. As the steak itself falls apart into shreds when cooked, it does make for kind of a sloppy dish, but we recommend serving the meat and sauce atop a bowl of mashed potatoes so none of the sauce goes to waste. It's actually pretty economical if you do so, as a fairly small amount of steak can be stretched to feed a crowd with the addition of a few more potatoes.

Recipe: Instant Pot Swiss Steak

Steak au poivre is a classic French dish that was introduced to the U.S. by — who else? — the All-American French Chef herself, Julia Child. Child preferred to keep things simple, so she prepared her steaks in a pan. In this recipe, however, we've turned her dish into something that can be (partially) prepared on a backyard barbecue. The steaks, at least, can be grilled, but someone will still need to stay in the kitchen whipping up the delicious creamy pepper sauce that pretty much defines the dish.

Recipe: Grilled Steak Au Poivre

If you read the recipe title and you're a bit confused — since when does Trader Joe's make a cheesesteak? — a little explanation is due here. This recipe isn't meant to replicate a particular frozen meal offered by TJ's, if they've ever even had a cheesesteak in their lineup, but is instead a classic cheesesteak sandwich that can be made with ingredients purchased entirely at Trader Joe's. Not a Trader Joe's shopper? You can find French or Italian bread, peppers, onions, sliced provolone, and shaved steak at many other grocery stores, as well.

Recipe: Trader Joe's Philly Cheesesteak

Got an air fryer? Then you probably like to use it for everything — well, at least once, as not every air fryer recipe is a keeper. If you haven't yet experimented with cooking a steak in your air fryer, you probably won't want to do it with a prime piece of beef that'll set you back half a week's paycheck. Should you score a good deal on marked-down sirloin, however, you might want to give it a try. Air fried steak actually comes out pretty tender and tasty. Plus, it's a lot less hassle to cook your meat in an air fryer than it is to go through the hassle of setting up an outdoor grill.

Recipe: Air Fryer Steak

If the name Rasheed Phillips rings a bell, you're probably a fan of "The American Barbecue Showdown" on Netflix. Although he didn't win, he certainly showed off some serious barbecuing chops (and ribs), and he is now running his own bbq catering company. We were lucky enough to secure an exclusive interview with him, and during the course of it, he shared his recipe for tomahawk steak. This super-sized cut is something he likes to cook on the grill (of course), but the pièce de résistance is the blue cheese compound butter he applies to the cooked steak.

Recipe: Chef Rasheed Philips' Tomahawk Steak

Subway is a super convenient option if you're grabbing lunch in a hurry, especially since this ubiquitous fast food chain seems to have an outpost on every street corner. If your favorite sub on the menu is their Chipotle Southwest Steak And Cheese Wrap, though, you'd be surprised how much better this sandwich tastes if you make it yourself. For one thing, you're making it with fresh thin-sliced steak rather than steak that has been sitting in the restaurant's sandwich board. For another, you can customize it with your choice of cheese, vegetables, and other toppings without having to make any special requests of a reluctant sandwich artist.

Recipe: Copycat Subway Chipotle Southwest Steak and Cheese Wrap

If you kind of like the idea of country (or chicken) fried steak, but at the same time you're horrified at misusing a prime piece of meat in such a fashion, here's the perfect compromise: Why not use cube steak? Cube steak, after all, is kind of the missing link between burgers and steak, and as such it's not really the kind of thing you're going to pan-sear and serve with a nice bearnaise. As cube steak has exactly zero marbling, it can be somewhat lacking flavor on its own, but deep frying it takes care of that problem. What's more, cube steak is pre-tenderized, so it tends to be easy to cut even through a thick coating of batter.

Recipe: Country Fried Cube Steak

If you've ever eaten at a steakhouse, particularly of the casual chain variety (Outback, Longhorn, Texas Roadhouse, etc.), you've probably noticed that the lowest-priced steaks on the menu are all of the sirloin variety. While sirloin steaks may lack some of the marbling of pricier beef cuts, they can actually cook up quite nicely with the right recipe. Here we're pan-searing the steaks using plenty of oil, then topping them with compound butter once they're done to add a little extra fat.

Recipe: Tender Sirloin Steak

Whether or not you like to drink wine along with your steak dinner, you will most likely enjoy cooking with it. This red wine sauce blends that beverage with ketchup, sugar, mushrooms, fresh herbs, and other seasonings to make for a thick, tasty sauce that can be paired not only with steaks but with other hearty meats. Red wine-sauced burgers, perhaps with blue cheese crumbles, would be delicious, as would pork chops or chicken slathered with this versatile red wine steak (and more!) sauce.

Recipe: Steak in Red Wine Sauce

Salisbury steak may evoke not-so-nostalgic memories of your elementary school cafeteria or perhaps a particularly sad evening when a microwaved frozen meal was the best you could muster. From-scratch Salisbury steak can be surprisingly tasty, though, and as this version is actually made from ground beef, it's likely to be a lot cheaper than an actual steak. Serve these meat patties in mushroom gravy over a bed of noodles or potatoes for an inexpensive, yet hearty meal that will satisfy your appetite without bumming out your taste buds.

Recipe: Simple Salisbury Steak

What is a smothered steak? Violent as the name may be, you're not actually doing the steak any harm in this recipe. Instead, you're cooking it quite slowly and gently in a crockpot, with the "smothering" being done by a tasty mushroom-onion gravy. One caveat about this particular recipe: Although the dish finishes in the slow cooker, it requires several prep steps that involve the stove top. Even though this smothered steak is not one of those "toss everything in the pot and forget it" meals, it does makes for a tasty way to prepare a lower-priced cut of meat.

Recipe: Slow Cooker Smothered Steak

Only select cities have their own signature dish, and Philadelphia is among the lucky few. Ranking right up there alongside Buffalo wings, Cincinnati chili, Chicago dogs, and New York cheesecake is the Philly cheesesteak, a dish that combines two of the best ingredients known to sandwich-kind: sliced steak and melted cheese. Speaking of the latter, while this recipe calls for provolone, you can always go full-on Philly and make yours with Cheez Whiz instead.

Recipe: Easy Philly Cheesesteak

Kabobs, or kebabs, are a classic summertime dish. At their simplest, they're chunks of any meat you have on hand (beef, chicken, shrimp, etc.) interspersed with chunks of tomato, onion, pepper, mushroom, and/or other relatively sturdy vegetables. What makes our recipe a little bit different, besides the fact that it uses fruit (pineapple) in addition to the veggies, is that the kebabs are slow-smoked via indirect heat rather than quickly grilled over a hot fire.

Recipe: Smoked Steak Kabobs

Beef stroganoff is a dish with a rather checkered history. It was originally a French-inspired entrée created for a 19^th-century Russian nobleman, but over the years it morphed into a mess of mushroom soup and hamburger meat. While our easy beef stroganoff recipe doesn't attempt to recreate stroganoff's original banquet table glory, it does make use of steak instead of ground beef and swaps out the canned soup for sour cream for a serious upgrade from the sad school cafeteria version.

Recipe: Easy Beef Stroganoff

Does pork steak count as a real steak? Well, it is meat, if not red meat. Perhaps we'll call it "white steak." It's just as meaty as beef steak, after all, and at current market conditions, it may well be a good deal cheaper. What's more, pork steaks can be a bit less fussy to cook, as well. Case in point: this recipe, where all you need to do is toss the steaks in a crockpot with a few seasonings. No liquid, no pre-searing, just the simplest of one-pot preparations. Thanks to the high amount of fat in pork, these steaks create their own pan juices and remain tender even after hours of cooking.

Recipe: Slow Cooker Pork Steak

Tired of tacos? Try making them with steak instead of ground beef. That, in itself, makes them much more fun to eat, and a bit less messy, as well. What makes these tacos even better, though, is that we top them with a delicious chimichurri. While the one in this recipe calls for cilantro, garlic, oil, vinegar, lemon juice, scallions, oregano, and crushed red pepper, you can actually ditch all but the first four ingredients and still have yourself a simple, yet tasty, sauce.

Recipe: Chimichurri Steak Tacos

Got leftover steak? That can be kind of a bummer since none of the ways to reheat it will restore the steak to quite what it was when hot from the pan. Your best bet is probably going to be repurposing it in a recipe such as steak fried rice. In addition to the steak, you'll need an egg and a few veggies, though you should feel free to swap out the ones listed here for your own stir-fry favorites. 

If you happen to have leftover rice, too, or at least have the pre-cooked or instant kind on hand, then dinner will be ready to go in a matter of minutes. You could also swap out the rice for quick-cooking ramen noodles for a slightly different, yet equally tasty, dish.

Recipe: Leftover Steak Fried Rice

Who is chef Ludo Lefebvre? If you watch a lot of food-related TV programming, including such shows as "Top Chef Masters," "The Taste," and "Selena + Chef," then you may have seen him chef-ing it up. If his name rings no bells, though, all you need to know is that the chef and restaurateur has earned a Michelin Star, so he obviously knows his way around a recipe. This steak au poivre is his take on a French classic. While, for the most part, Lefebvre sticks pretty closely to the traditional recipe, he puts his own stamp on the dish by calling for specialty ingredients like Madagascar green peppercorns and Fleur de Sel de Guerande.

Recipe: Chef Ludo Lefebvre's Steak Au Poivre

Churrasco is Brazilian-style grilled meat made popular by the all-you-can-eat restaurants known as churrascarias. The grilled steak in this recipe is simply seasoned with salt but gets some additional flavor from a chimichurri made with parsley, oregano, garlic, oil, vinegar, and lemon zest. If you like, you could even supplement or replace the vinegar with the juice from the zested lemon for a fresh, zero-waste spin on the sauce. You could also swap some or all of the parsley for cilantro for a less traditional but equally delicious chimichurri.

Recipe: Grilled Churrasco

While Subway's steak and cheese may not be the authentic Philly product, it's still a pretty darn good sandwich in its own right, and you like what you like, right? If you're craving this sub but can't get to Subway, this copycat recipe is about as close as you can get without having your own on-call sandwich artist. It also goes together in mere minutes. Our secret? Using a bag of frozen, pre-chopped steak.

Recipe: Copycat Subway's Steak and Cheese

Nachos are nearly always good, no matter what's on them, but if you haven't tried topping them with steak, what's stopping you? While this recipe calls for grilling or pan-frying a fresh steak, nachos could also be a great way to use up yesterday's steak leftovers, as well. These nachos are cooked on a sheet pan in a batch big enough to share, if you want — or not if you'd rather keep them all to yourself (as you may).

Recipe: Easy Steak Nachos

A classic beef wellington is made of roast beef wrapped in flaky pastry. Delicious if you pull it off right, but that's easier said than done. With this simplified version, however, you can use store-bought puff pastry and small steaks to make individual-sized beef wellingtons. In fact, this recipe is scaled for just two servings, but could easily be halved to make just one. That way, you can do a practice dry run before attempting to make this dish on a larger scale to impress guests.

Recipe: Easy Individual Beef Wellington

Donburi is a Japanese word that simply means "bowl," and the dish is just a rice bowl, plain and simple. Rice, meat, and veggies served up in, you know, a bowl. Sounds simple enough, right? This version is made with steak and rice, with mushrooms and green onions playing the part of the vegetables. As a crowning touch, the whole thing is topped off with a fried egg to add some extra protein and flavor.

Recipe: Better Than Takeout Beef Donburi

Need some more veggies in your diet? Broccoli is super nutritious, but you know what makes it taste a whole lot better? A generous helping of beef and some Asian-inspired seasonings. Cook the meat and vegetables up together in a crockpot seasoned with soy sauce, oyster sauce, sesame oil, rice vinegar, and chili garlic sauce, and then serve the whole shebang over rice or noodles to make for a hearty, healthy, and even heart-healthy meal.

Recipe: Slow Cooker Beef And Broccoli

Cheesesteak and pizza: Who knew this would be such a genius food pairing? The research and development team at Domino's, obviously, since the team added a Philly Cheesesteak Pizza to its menu a while back, and there it has remained. If you don't feel like paying delivery charges, a tip, taxes, and whatever miscellaneous fees may be getting tacked on to your online order, you can always try your hand at a homemade version. While this recipe includes directions for making your own crust, less gung-ho DIYers can use pre-made crust or dough instead.

Recipe: Copycat Domino's Philly Cheesesteak Pizza

The problem with chicken fried steak, as with anything battered and deep-fried, is that cooking it can be kind of a pain. This isn't so with this steak. For starters, the steaks, which are actually cube steaks, aren't battered but are simply breaded instead. What really makes this dish relatively hassle-free, at least compared to traditional chicken fried steak, is that it uses an air fryer to do the cooking. Not only does air-frying these steaks make for less mess, but they're also lower in fat.

Recipe: Air Fryer Chicken Fried Steak

While cube steaks are often used for chicken fried steak, they aren't a one-trick pony (or cow, to be biologically accurate). In this recipe, cube steaks are still flour-dipped and pan-fried, but at this point, they're then whisked out of the pan and into the crockpot where they slow-simmer in cream of mushroom soup. Serve the steaks and sauce over egg noodles for a spin on American-style stroganoff.

Recipe: Crock Pot Cube Steak Recipe

Sometimes, we feel like experimenting with multi-step recipes with a longer list of ingredients. On most days, however, what we really want is something that's relatively easy to prepare and can be made with the kind of stuff we're likely to have on hand in the fridge and pantry.

As might be guessed from the title, these easy fajitas fit the bill rather nicely. Just take some steak, peppers, and onions, toss them in the old crockpot, sprinkle them with taco seasoning, then let the slow cooker do its thing for a few hours. While you can finish off the steak with a quick sear, this final step's not strictly necessary.

Recipe: 4-Ingredient Slow-Cooker Fajitas

Alfredo sauce, in its original form, can be kind of bland. Do you know what really perks it up a bit, though? The addition of some flavorful blue cheese. Also, steak, since steak makes everything better. Olive Garden used to offer a steak gorgonzola alfredo on its menu, but as Robert Frost once said, "Nothing gold can stay." (Overcooked pasta, on the other hand, is with us always.) With this recipe, you can recreate this much-missed dish at home. What's more, you can make it even better by taking the fettuccine out of the pot while the noodles are still al dente!

Recipe: Copycat Olive Garden Steak Gorgonzola Alfredo

Steak and kidney pie is a traditional British dish that never really caught on in the U.S. because organ meats aren't as widely consumed on this side of the pond. This is especially true when it comes to something like the kidney. It is, after all, part of the urinary system. Still, if you're in the mood to try something new, and you actually know where to lay your hands on lamb or beef kidneys, you might just find that steak-and-kidney-loving Brits are onto something good after all.

Recipe: Traditional Steak and Kidney Pie

These carne asada fries are pretty much just like nachos, as they come complete with seasoned steak, guacamole, sour cream, pico de gallo, and cheese. Instead of tortilla chips, though, these toppings are all resting on a bed of french fries (we use the frozen, oven-baked kind here). If you've ever had loaded fries, or the Canadian version known as poutine, then you'll know that this is a dish you have to eat pretty quickly. Either that or you just accept the fact that soggy fries aren't too high a price to pay for all the yummy toppings.

Recipe: Carne Asada Fries

If you like beef and you like broccoli, then you are a well-rounded omnivore with a healthy appetite — or at least an appetite for the healthy. You are also pretty much guaranteed to love this easy beef and broccoli stir fry. The two main ingredients are flavored with a tasty Asian-inspired mixture of brown sugar, honey, soy sauce, sesame oil garlic, ginger, mirin, and lime juice, and will make for a complete meal if paired with plain steamed rice or noodles.

Recipe: Beef and Broccoli

London broil is actually not a specific type of steak, but that doesn't stop supermarkets from slapping this label on certain cuts of beef. Should you have purchased one of these and you're wondering what might be the best way to cook it, steaks sold as London broil are often cheaper cuts that could stand for a little tenderizing before being grilled or pan-seared. That's where this marinade comes in, as the garlic, onion, oregano, and red pepper add flavor, while the lemon juice and vinegar work their acidic magic.

Recipe: Easy London Broil Marinade

What's a "sarnie?" This word is pretty much Brit-speak for "sammie," meaning it's a cutesie abbreviation for a sandwich. This recipe, however, doesn't call for any of that "W" sauce we can't always pronounce correctly. Instead, our spin on Jamie Oliver's sandwich seasons the steak with paprika, onion, garlic, and chili powders, while the sauteed onions are flavored with lime juice and brown sugar. These ingredients are then piled onto ciabatta bread for a simple sandwich that allows the steak to shine without having to share the spotlight with cheese.

Recipe: Jamie Oliver's Steak Sarnie

Surf and turf was the ne plus ultra of midcentury dining, as a combo of steak and seafood was seen as being twice as fancy as just the one or the other. Such a dish might actually be even more impressive today, though, in light of ever-rising food prices. While the turf in this sheet-pan version is New York strip steaks, something that will likely set you back a bundle or two, we're keeping it simple with shrimp for the surf. While not exactly inexpensive, these are, at least, far cheaper crustaceans than lobster.  

Recipe: Easy Sheet Pan Surf and Turf

If the idea of beef stroganoff elicits nothing more than a "meh" from you, chances are you've been exposed to it in frozen food form. Yes, a few meager meat strips on a sad bed of noodles with a drizzle of bland gravy is barely worth the effort of pushing the microwave button. Still, the basic concept of beef strips, mushrooms, creamy sauce, and noodles is a fundamentally sound one, and if you try this from-scratch stroganoff, we guarantee you'll be in for a pleasant surprise.

Recipe: Classic Beef Stroganoff

Pad See Ew is pretty much a Thai version of beef and broccoli in that it contains, well, beef. And broccoli. Also noodles and soy sauce. This particular recipe also calls for bok choy in addition to the broccoli, so it's a pretty veggie-forward dish. It's also quite an economical one, too. The noodles and produce, as well as a few scrambled eggs that find their way in at the end, allow you to stretch less than a pound of steak to feed four people (or have plenty of leftovers if you're dining alone).

Recipe: Homemade Pad See Ew

Did you know that the term "steak fajitas" is actually a redundant one? Yes, the word "fajita" itself was derived from the Spanish term for skirt steak, which was what was used to make the original fajitas. This recipe calls for flank steak, although you could certainly use skirt steak if you prefer. All issues of authenticity and etymology aside, though, the best reason to make fajitas from steak (skirt, flank, or any other type) is that they just taste great. Cooking them in the crockpot, as we do here, will allow you to do most of your meal prep in the morning. When dinnertime rolls around, all you need to do is wrap the fajitas in tortillas and add your favorite toppings.

Recipe: Crockpot Steak Fajitas

Most chili recipes call for ground meat: beef, usually, although we've also seen recipes using ground turkey, chicken, or pork. All of these are wonderful in their own right, as chili is one of those dishes that can be cooked a million different ways and all of them taste great. Still, the best chili of all is the kind that includes chunks of non-ground meat. Here we're using chuck-roast and pressure cooking it with black beans, tomatoes, and green chiles. No Instant Pot? That's okay; you can cook the chili in a crockpot or on the stovetop instead.

Recipe: Instant Pot Steak Chili

Mongolian beef is about as Mongolian as Russian dressing is Russian, which is to say, not at all. The dish was actually created in Taiwan, and it's likely the version we're familiar with has been pretty thoroughly Americanized. If you're simply seeking a delicious, easy-to-make dinner rather than an authentic artifact of culinary anthropology, though, then you're sure to enjoy this dish of slow-simmered, garlic and ginger-spiced steak strips. Serve your Mongolian beef over noodles or rice for a meal that's as budget-friendly as it is tasty since just 12 ounces of meat can feed a whole family.

Recipe: Slow Cooker Mongolian Beef

Some dishes have names that are pure poetry, and others ... well, not so much. If you have even the vaguest memories of high school Spanish, then "vaca frita" fits into the latter category, as this name translates to mean "fried cow." The actual dish, though, is far tastier than that rather blunt description implies. It's a Cuban specialty that consists of steak marinated in spices and citrus juice, braised (or, in this case, Instant Potted), shredded, fried until crispy, and topped with sauteed onions.

Recipe: Instant Pot Vaca Frita

Want a meal in minutes? Stir fry's always a great option, although if you're bad at planning in advance you might need to tack on a little more time to that given in the recipe directions so you can defrost your steak to the point where it becomes sliceable. If it's still slightly frozen, though, that's okay, since it will make the slicing easier and those thin strips will cook up just fine. In fact, you can even shave off some compensatory time by subbing a bag of frozen mixed vegetables for the fresh ones.

Recipe: Classic Beef Stir Fry

Gordon Ramsay is a real chef, not just a TV personality, and sometimes he likes to remind us of it with a pull-out-all-the-stops gourmet tour de force such as beef wellington. While this is an undoubtedly impressive dish, there are few recipes (even Ramsay's) that are so sacred that they can't come in for a little tweaking. In our spin on Ramsay's recipe, we're sticking fairly closely to the original but using smaller steaks to make for single-sized portions.

Recipe: Gordon Ramsay's Beef Wellington with a Twist

London broil isn't a particular cut of meat, nor does it really refer to a specific technique, Contrary to what the name may have you believe, these steaks can be pan-seared as well as cooked under the broiler. So, what makes a steak a "London broil," then? Apparently, this term can be applied to any cheap(ish), tough cut that is tenderized by a marinade prior to cooking. In this particular instance, the marinade is made from balsamic vinegar seasoned with thyme, rosemary, garlic, and onions. While the recipe goes on to include directions for cooking the steak over an outdoor barbecue grill, feel free to substitute any cooking method you prefer.

Recipe: London Broil

How many beef and broccoli recipes are there, after all? Lots and lots, but we promise that this one is the last on our list. It is made with — you guessed it — beef! Plus broccoli! And the seasonings are, wait for it, Asian-inspired ones. Here, we're going with soy sauce, oyster sauce, mirin, ginger, and garlic, plus optional sriracha. What can we say? Beef and broccoli is a classic, and you don't mess around with something that's working so well.

Recipe: Beef and Broccoli Stir-Fry

Finally, a recipe that doesn't call for broccoli! Instead, this Szechuan beef is made with sirloin strips stir-fried with carrots and bell peppers. As the name implies, though, bell peppers aren't the only kind it contains. There are also crushed red pepper flakes, Szechuan peppercorns, and chili oil providing a little heat. If you can't find Szechuan peppercorns, don't worry! You can make a reasonable approximation of the flavor by combining equal parts of ground black pepper and coriander seeds.

Recipe: Spicy Szechuan Beef

In order to make gyros the traditional way, you'll need to skewer a high stack of meat on a spike to form a towering meat cone, then roast it and slice through the outer layers as they finish cooking. While this is not the kind of thing that can easily be done outside a Greek restaurant kitchen, you can make a reasonable approximation of homemade gyro meat by pan-searing a marinated steak and then cutting it into thin strips. Stuff the sliced steak into a pita with some fresh veggies and tzatziki to make a sandwich that is both fresh-tasting and filling.

Recipe: Classic Gyros

If carne asada is one of your Mexican restaurant favorites, you might be surprised by how easy it is to make this dish at home. The only really time-consuming part of the process is waiting for the marinade to do its thing. A few hours in the fridge should do it, after which all you'll need to do is to season and cook the meat. Although this recipe shows a grill being used, you can also pan-sear the steak and it will taste just as good. In fact, the marinade is primarily composed of liquid smoke, so the carne asada will have that wood-smoked flavor no matter what cooking method you use.

Recipe: Carne Asada

Is a prime rib technically a steak? Well, they serve this cut at steakhouses, and it's listed on the same part of the menu that has the filet mignons, ribeyes, and sirloins instead of being shunted off to the section with non-steak options like chicken, fish, and pasta. What's more, when you slice prime rib into serving portions, they look just like big, fat steaks. So yes, we're going to go ahead and consider prime rib to be a type of steak for our purposes here. That way, we can share this recipe for a tasty herb-rubbed roast complete with both horseradish and blue cheese sauces.

Recipe: Homemade Prime Rib

Chateaubriand is another beef dish that is maybe not technically a steak, as it could be considered a type of roast beef. Well, the chateaubriand in this recipe, that is. Chateaubriand, it seems, is a vague term that can be applied to certain steak cuts such as porterhouse and T-bone, but it also refers to a beef tenderloin such as the one we're using here. Still, once the chateaubriand is roasted, the thick serving slices are somewhat steak-like in appearance, as is the fact that they're topped with compound butter. Steak or not, here's the recipe, it's delicious, let's not quibble over technicalities.

Recipe: Chateaubriand