Make the Perfect Steak With Any Cut

A balanced diet is important, but sometimes you want to go all-out with a big, juicy steak. Few things are more satisfying than a perfectly cooked slab of beef, whether it's grilled, pan-seared, or roasted. For those times that you just have to splurge, we've collected our favorite steak recipes. (Matt Taylor-Gross/)
In this weeknight version of the Tuscan classic, a porterhouse steak just big enough for two is seasoned with rosemary, garlic, and anchovies, then cooked on the stovetop and served with peppery watercress and buttery pistachios. Get the recipe for <a href="https://www.saveur.com/bistecca-alla-fiorentina-with-watercress-and-pistachio-salad-recipe/">Bistecca alla Fiorentina with Watercress and Pistachio Salad</a> (Jenny Huang/)
A zingy Filipino-inspired marinade turns rib-eye steak into a refreshing weeknight dinner. Pounding the meat first makes it quick to get on the table, too. Get the recipe for <a href="https://www.saveur.com/quick-filipino-style-rib-eye-steaks-bistek-tagalog-recipe/">Quick Filipino-Style Rib-Eye Steaks (Bistek Tagalog)</a> (Jenny Huang/)
Chef José Andrés likes to season his steak <em>after</em> it cooks, claiming that this helps to accentuate the flavor of meat, and particularly this slow-grilled, smoky rib eye. Get the recipe for <a href="http://www.saveur.com/grilled-bone-rib-eye-recipe">Grilled Bone-In Rib Eye</a> (Matt Taylor-Gross/)
Brother Sebastian's in Omaha serves up a decadent crab-and-hollandaise-draped riff on surf and turf. Get the recipe for <a href="http://www.saveur.com/article/recipes/Filet-Oskar-Steak-with-Crab-and-Hollandaise">Filet Oskar (Steak with Crab and Hollandaise)</a> (Ariana Lindquist/)
Chimichurri, a kind of spicy, vinegar-laced pesto, is the condiment of choice for steak in Argentina. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Rib-Eye-Steaks-with-Chimichurri/">Rib-Eye Steak with Chimichurri</a> (Matt Taylor-Gross/)
"Beef is excellently suited to Express-cookery, since it is delicious when it is served underdone," de Pomiane advises. Use a steak sliced no thicker than 1 inch to achieve a crispy crust and warm, pink center in a short cooking time. Get the recipe for<a href="http://www.saveur.com/minute-steak-adapted-from-cooking-in-10-minutes">Super-Quick Minute Steak</a> (Matt Taylor-Gross/)
A special technique keeps these steaks juicy edge to edge. Get the recipe for <a href="https://www.saveur.com/grilled-ribeye-steak-recipe/">Big, Thick Steakhouse Steaks</a> (Matt Taylor Gross/)
This is chef Ignacio Mattos' version of a hearty cheesesteak sandwich that is served in restaurants and cafés throughout Uruguay. Get the recipe for <a href="http://www.saveur.com/article/recipes/chivito-uruguayan-cheesesteak-sandwich">Uruguayan Steak Sandwich (Chivito)</a> (Matt Taylor-Gross/)
In Korea, lettuce is often used as a crisp wrapper for bulgogi (marinated beef). In this recipe, sweeter pickled onions take the place of spicy kimchi. Get the recipe for <a href="https://www.saveur.com/grilled-flank-steak-coca-cola-pickled-onions-recipe/">Grilled Flank Steak with Coca-Cola-Pickled Onions</a> (Drew Anthony Smith/)
Sweet papaya and tart ruby red grapefruit juice tame the heat of the Scotch bonnet pepper in the marinade for the steak, while the vegetables for the accompanying jalapeño-laced salsa get charred on the fire along with the meat. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Grapefruit-and-Habanero-Skirt-Steak-with-Grilled-Tomato-Salsa/">Grapefruit & Habanero Skirt Steak with Grilled Tomato Salsa</a> (Todd Coleman/)
Flank steak, also known as London broil, isn't the most tender cut of beef, but it is one of the most flavorful. The key to getting a tender flank steak is to let the meat marinate for a good, long time—in this case, in a mixture of red wine, Worcestershire sauce, garlic, various spices, and fresh rosemary—and then carve it across the grain into thin slices before serving. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Marinated-Flank-Steak/">Marinated Flank Steak</a> (André Baranowski/)
This T-bone steak is grilled with a simple rub of ground fennel seeds, black peppercorns, and red chile flakes. Get the recipe for <a href="http://www.saveur.com/t-bone-steak-fennel-chile-recipe">Giant Fennel-Chile-Rubbed Steak</a> (Michael Turek/)
The recipe for this dish is based on one in Glorious French Food by our friend James Peterson. "Strictly speaking," writes Peterson, "an entrecote is a boneless rib steak ... but nowadays, in good places at least, [it's] a contre-filet (what in New York is called a strip steak)." Get the recipe for <a href="https://www.saveur.com/article/Recipes/Strip-Steaks-with-Green-Peppercorn-Sauce/">Strip Steaks with Green Peppercorn Sauce</a> (André Baranowski/)
A giant slab of perfectly roasted beef looks incredibly appetizing on its own, so don't worry about cleaning and exposing (known as frenching) the bones. The fat that remains will help keep the meat moist. Get the recipe for <a href="http://www.saveur.com/article/recipes/standing-rib-roast-with-black-currant-port-glaze">Standing Rib Roast with Black Currant Port Glaze</a> (Bill Phelps/)
Prime rib is a beloved Omaha steakhouse specialty. One of our favorite versions comes from Piccolo Pete's, where the meat is rubbed with Italian spices and blasted with high heat to form a flavorful crust. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Piccolo-Petes-Prime-Rib/">Piccolo Pete's Prime Rib</a> (Ariana Lindquist/)
A lean cut like filet mignon takes well to sautéeing in a little fat, as in this classic preparation with a simple pan sauce that's laced with brandy and set aflame—a spectacular feat that cooks off the alcohol and contributes rich caramel notes to the dish. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Classic-Steak-Diane/">Steak Diane</a> (Landon Nordeman/)
A marinade of red miso, ginger, and garlic gives this steak a crisp, flavorful crust and a juicy interior. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Garlic-and-Red-Miso-Porterhouse/">Garlic and Red-Miso Porterhouse</a> (Todd Coleman/)
This dry-aged rib eye is made extra luxurious by basting it in rendered beef fat. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Grilled-Rib-Eye-with-Sweet-Hot-Pepper-Sauce/">Grilled Rib Eye with Sweet-Hot Pepper Sauce</a> (Todd Coleman/)
Strong coffee pairs with soy sauce and lightly caramelized garlic and onions in a marinade that leads to ultra-juicy flank steak. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Coffee-Soy-Marinated-Flank-Steak/">Coffee and Soy-Marinated Flank Steak</a> (Laura Sant/)
This steak is seasoned simply with salt and pepper and served with a light herb salad with a whole grain mustard and honey dressing. Get the recipe for <a href="https://www.saveur.com/article/recipes/grilled-skirt-steak-with-herb-salad">Grilled Skirt Steak with Herb Salad</a> (Farideh Sadeghin/)