Whether it’s a special occasion or just a random Tuesday night, you deserve a nice steak in your life. Instead of shelling out $50 at a steakhouse, pick up a good-quality piece of steak from the butcher and get in the kitchen to create your own mouthwatering steak dinner. You’ll save cash and impress your friends or family with these pro-level steak recipes from your favorite Iron Chefs. These chefs are victors of Kitchen Stadium, so you can trust their expertise when it comes to preparing the perfect steak. And cooking a steak to perfection is a lot easier than you might think. The steaks themselves cook up pretty quickly, and with the addition of a killer sauce and side, you’ll have a culinary masterpiece on your dinner table in no time.
From porterhouse to rib eye, these pro-level steak recipes deliver on flavor and will satisfy your carnivorous cravings.
Bobby Flay’s spice-crusted strip steak
The key to Bobby Flay’s success on Iron Chef is often his chili-rubbed grilled meats. In this recipe from Flay’s Mesa Grill Cookbook, he rubs a New York strip steak with a flavorful spice rub comprised of ancho powder, paprika, coriander, dry mustard, cumin and chile de arbol before grilling it.
Michael Symon’s broiled porterhouse
Bring the steakhouse experience home tonight with Michael Symon’s delicious porterhouse. Symon recommends broiling the steak in the oven. “Let me assure you, other than a little bit of smoke, there is no easier way to cook a steak,” Symon says. Top the steaks with a delicious herby roasted-garlic spread.
Cat Cora’s grilled chili-lime flank-steak tacos
Looking for a lighter steak recipe? Your family will love Cat Cora’s easy marinated flank steak tacos. The grilled pineapple salsa adds the perfect dose of bright freshness to the dish.
Masaharu Morimoto’s saga wagyu sukiyaki
In Japan, sukiyaki is cooked at the dining table and each person uses chopsticks to pick up the ingredients from the pan as they are cooked. Thinly sliced Saga wagyu beef is lightly seared and topped with a rich dashi broth in Masaharu Morimoto’s delicious version.
Mario Batali’s grilled skirt steak with salsa verde
Mario Batali marinates his skirt steak with a simple mix of herbs and garlic and grills it until medium-rare. He finishes the meat with a sprinkle of smoked paprika and serves it with a salsa verde made with basil, mint, capers, anchovies and garlic.
Jose Garces’ Latin grilled rib-eye steak
Jose Garces rubs a salty-sweet spice mixture on his rib-eye and lets the meat dry at room temperature for 30 minutes before grilling. This allows the steak to develop a nice, crispy crust when grilled. Serve with Garces’ spicy green chili aioli for the perfect Latin steak dinner.
Geoffrey Zakarian’s herb-roasted beef rib-eye
This recipe from Geoffrey Zakarian is not for the faint of heart — literally and figuratively. A 2-inch-thick boneless rib eye is pan-seared and basted with a stick of butter infused with thyme, rosemary and garlic. Zakarian recommends serving the steak with roasted shallots for a classic steakhouse dinner.
Alex Guarnaschelli’s strip steak with green peppercorn sauce
Alex Guarnaschelli transforms a simple strip steak into a crispy, juicy, flavorful masterpiece. She tops the steak with a delectable green peppercorn brandy sauce.
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