best steak recipes

• 1 T-bone steak, about 1 1/2 inches thick
• Salt and freshly ground black pepper
• Olive oil
• For the herb butter:
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon freshly chopped parsley
  • 1 teaspoon minced garlic
  • Zest of 1 lemon
  • Salt and pepper to taste

Instructions:

1. Preheat your grill to high. Brush the steak with olive oil and season well with salt and pepper.
2. Grill the steak for about 4-5 minutes per side for medium-rare, or until desired doneness.
3. Mix the butter with parsley, garlic, lemon zest, salt, and pepper. Place a dollop on the steak right after it comes off the grill.
4. Let the steak rest for 10 minutes, allowing the butter to melt over it. Serve hot.

3. Soy-Marinated Flank Steak

Ingredients:

• 1 flank steak
• 1/4 cup soy sauce
• 3 tablespoons honey
• 2 tablespoons vinegar
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon sesame oil
• Green onions and sesame seeds for garnish

Instructions:

1. Whisk together soy sauce, honey, vinegar, garlic, ginger, and sesame oil in a bowl. Marinate the steak in this mixture for at least 2 hours, or overnight in the refrigerator.
2. Preheat your grill or skillet over medium-high heat. Remove the steak from the marinade, letting excess drip off.
3. Cook the steak for about 5-6 minutes per side for medium-rare. Let it rest for 10 minutes.
4. Slice against the grain and garnish with green onions and sesame seeds. Serve with extra marinade as a sauce if desired.

4. Steak au Poivre (Pepper Steak)

Ingredients:

• 2 filet mignon steaks, about 1 inch thick
• Salt
• 2 tablespoons whole black peppercorns, crushed
• 1 tablespoon unsalted butter
• 1 teaspoon olive oil
• 1/4 cup cognac or brandy
• 1 cup heavy cream

Instructions:

1. Season the steaks with salt and press both sides into the crushed peppercorns, coating evenly.
2. Heat butter and oil in a skillet over medium-high heat. Add steaks and cook to desired doneness, about 4 minutes per side for medium-rare.
3. Remove steaks and add cognac to the skillet, scraping up any browned bits. Add cream and reduce until thickened.
4. Return steaks to the pan to warm through. Serve with the sauce poured over the top.

Each of these steak recipes brings out the best in different types of steak cuts, from the rich marbling of a ribeye to the leaner, beefy flavor of a flank steak. Experiment with these recipes to find your favorite way to enjoy steak, and feel free to tweak the ingredients to suit your palate.