You will need only 15 minutes of time and no special skills. So, straight to business! Let’s roast at home a couple of steaks … That is all we need: In the first place, of course, steak, then any vegetable oil, salt, pepper and spices in a set of «mill». Of course, we need more … Read more

ACTIVE: 25 MIN TOTAL TIME: 1 HR SERVINGS: 10 Most American cooks buy beautifully marbled rib eye steaks without the bone, but Tim Love opts for the heftier bone-in variety. To help keep the steaks extra-juicy, he sears them on the grill, then lets them rest before he finishes cooking. Three 1 1/2-pound, bone-in rib eye steaks, about 1 inch … Read more

TOTAL TIME: 20 MIN SERVINGS: 4 FAST Big, thick steaks need a lot of seasoning, so be sure to cover them liberally with salt, pepper and any rub before grilling. 2 teaspoons ancho chile powder 1 1/2 teaspoons ground cumin 1 teaspoon hot paprika 1 teaspoon garlic powder Kosher salt and freshly ground pepper 2 T-bone steaks, … Read more

TOTAL TIME: 35 MIN PLUS 4 HR MARINATING SERVINGS: 4 Skirt steak, nicely marbled with fat, takes well to marinades, like this simple mix of herbs and garlic. Mario Batali accents the grilled meat with a sauce made with more herbs and garlic, plus capers and anchovies; he likes to make his salsa verde superthick. STEAK 1/4 cup finely chopped flat-leaf … Read more

TOTAL TIME: 30 MIN SERVINGS: 2 FAST This great recipe calls for pounded-thin top round steaks that are very quickly cooked, then served in a stack with ample amounts of anchovy-herb butter sandwiched in between the steaks. 2 tablespoons chopped anchovy fillets in oil, drained 1 shallot, minced 2 tablespoons red wine vinegar 1 stick unsalted butter, … Read more

ACTIVE: 25 MIN TOTAL TIME: 1 HR 10 MIN SERVINGS: 4 BASIC-EASY STAFF-FAVORITE This steak is based on a recipe from Alain Ducasse. Halfway through cooking, these bone-in rib eyes are basted with a mixture of butter, thyme and garlic, so they’re crusty outside and richly flavored. Two 1 1/4-pound, bone-in rib eye steaks Kosher salt Freshly ground … Read more

One of the most pleasing trends of recent years is the reappearance of table-side preparation in fine dining restaurants. It is now possible to have a perfectly prepared Caesar salad whipped up while you watch, a whole Dover sole expertly filleted for your viewing pleasure and, best of all, a classic steak tartare deftly mixed together on your plate, … Read more