Daniel almost always has steaks sitting in the freezer, but he rarely has the forethought to plan on cooking one (and setting it out to defrost) the night before. One evening, after a particularly vigorous jujitsu match (he wrestles competitively), he was famished and had a strong hankering for a steak. Without the time or patience to defrost one, he tossed the seasoned, though still frozen, block of icy beef under the broiler for ten minutes. To his surprise, the steak cooked beautifully this way, with rendered, crispy, golden fat and a deeply browned crust. As with all meat cookery, resting the steak for a few minutes when it comes off the flame is key to redistributing the juices and getting an even medium-rare cook temperature from edge to edge.
The acidity of the marinated squash cuts through the richness of the meat. If you want to avoid stove work, cook the mushrooms and squash on the grill and proceed with the recipe as written.
Hanger Steak is relatively lean but packed with flavor. Lime juice and a heap of mint and cilantro leaves make the dish salady and satisfying, and give it an Asian twist.
Steak and chimichurri sauce is a classic pairing that is legendary in Argentina. But you don’t have to be a gaucho or cowboy to enjoy it. Whether you cook the steak indoors or outdoors, I think this will become one of your favorite meals—I know it’s one of mine! And it’s quick and easy, to boot! A simple three-ingredient rub is made from spices that you most likely have in your pantry, but it delivers flavor that is anything but simple! Flank steak should be served medium-rare and cut across the grain for maximum tenderness. Pair this dish with Tex-Mex Chocolate Sheet Cake and a German Chocolate Variation.
Skirt steaks come from two different muscles and are sometimes labeled as inside skirt steak or outside skirt steak. The more desirable outside skirt steak measures 3 to 4 inches wide and 1/2 to 1 inch thick. Avoid the inside skirt steak, which typically measures 5 to 7 inches wide and 1/4 to 1/2 inch thick, as it is very chewy. Skirt steak is most tender when cooked to medium (130 to 135 degrees). Thin steaks cook very quickly, so we recommend using an instant-read thermometer for a quick and accurate measurement.
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Steak turned sweet and caramelized from the honey, sharp from the lime, and with a sting from the chiles. This is a simple-to-make recipe with a profoundly complex taste.
When you start with good beef, it doesn't take a lot of fussing to make a great steak. Usually, kosher salt and black pepper are all you need. But when you crave a livelier layer of flavor, try a dry rub. Unlike marinades, used to tenderize less expensive (tougher) pieces of meat, dry rubs add flavor to meat that is already tender. Rub the mixture into the steaks and let them sit at room temperature for at least an hour to make sure the spices are absorbed into the meat by the time you are ready to cook. (Even a thin layer of excess rub makes the surface of the cooked steaks a little mushy.)