Beef
869 recipes found
Chimichurri Meatballs
Chimichurri is lively, with loads of parsley and oregano; bracing, with garlic, crushed red pepper and red wine vinegar; and rich, from buttery olive oil — all attributes that do wonders for meatballs. Add a generous amount of the Argentinian sauce to the ground-beef mixture, then roll and sear the meatballs until crispy and browned. (You can also broil for 7 to 10 minutes.) Serve as an appetizer, with more chimichurri alongside for dipping, or make the meatballs into a meal with couscous, broccoli, roasted peppers or a kale salad dressed with the chimichurri.
Easy Burritos
Saucy and savory with just ground beef, beans and cheese, this easy recipe is inspired by Los Angeles-style burritos, which restaurant critic Jonathan Gold once summarized as “the rough equivalent of a hardhat’s lunch pail, a method of constructing a filling, portable meal from a tortilla, last night’s beans and a spoonful of stew if there was one.” This burrito’s filling eschews guacamole, sour cream, rice and raw vegetables which means it freezes well for up to 3 months. The seared ground beef is simply spiced, but feel free to swap in a stewed meat like birria or tinga de pollo or make it vegetarian with just beans and cheese.
Buttery Steak and Potatoes
In professional kitchens, a good line cook can insert a cake tester into a steak, feel it on their lips and know the doneness from its warmth — but this expertise takes time to master. The poke test, in which you compare the firmness of a steak to that of your clenched fist, doesn’t work consistently across various cuts and types of meat. How marbled your steak is, whether it’s conventionally raised, grass-fed or grain-finished, all affect the meat’s final texture. For a perfectly cooked steak every time, your best bet is to use a thermometer. A little bit of tech, combined with frequent flipping, a cast-iron skillet and a final butter baste, will guarantee a steak with a deep mahogany crust on the outside and evenly cooked, ideal doneness on the inside. While the steak rests, toss boiled potatoes in the brown butter drippings for a satisfying and simple side.
Pastelitos
When my mother, Rosa Fernandez, immigrated from the Dominican Republic to New York to be with my father, she brought her grandmother’s recipe for pastelitos along with her. Most Latin American countries have their own versions of a savory pie; stuffed with spiced meat and deep-fried, pastelitos are the Dominican Republic’s take. Variations on the filling exist throughout the island, the most common of which is ground beef (but you can swap in any ground meat of your choice). Street vendors and restaurants in the Dominican Republic and New York sell these savory pies year-round, but many home cooks save them for special occasions. Though dough is traditionally made from scratch, this recipe uses store-bought dough disks instead, for convenience and ease. Usually, one disk is folded to create half-moon shapes, but in this recipe the disks are cut in half and folded to create small triangles, which makes them the perfect bite to serve to guests.
Porcupine Meatballs
This cleverly named dish, which gets its moniker from the spiky grains of rice that protrude from the meatballs, became popular during the Great Depression, when rice was often added to expensive ground meat as a way to “stretch” it. It’s still a useful budget tip — or an easy way to eat a little less meat — and you might find you like these lighter meatballs even better than the traditional sort. Some recipes call for uncooked rice, but using cooked rice ensures that you won’t end up with crunchy grains in an otherwise tender meatball. This recipe uses ground beef, but feel free to swap in ground turkey, pork or chicken. Like most tomato sauce-based dishes, these meatballs freeze well: Cool completely, then transfer to an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop, covered, over medium-low heat. Serve the meatballs with a simply cooked green vegetable, such as sautéed spinach or steamed broccoli.
Wanja Jeon (Pan-Fried Meat and Tofu Patties)
These celebratory meat-and-tofu jeon — a variety of Korean pan-fried fritters, patties and savory pancakes — are peak party food. This brilliant recipe from Daniel Harthausen, the chef and owner of Young Mother, a pop-up restaurant in Richmond, Va., calls for a touch of baking soda in the meat mixture to give the patties a little lightness and lift. Unlike most traditional jeon recipes, these start on the stovetop and finish cooking in the oven, which means you can take your time assembling them in advance, then bake them off right before serving. Enjoy these meaty delights with Mr. Harthausen’s special dipping sauce (see Tip), a simple herb salad dressed with some of that sauce, as well as rice and kimchi.
Seared Bone-In Rib-Eye Steaks
Rippled with fat, extrathick rib-eye steaks end up with charred crusts after an initial, intense stovetop sear, and buttery, tender centers after cooking through in a low oven. This technique is the reverse of a reverse sear, in which the meat cooks through first in a low oven or grill, then gets seared just before serving. Both methods ensure an even medium-rare on this expensive cut, but with this reverse-reverse sear, you’re not stuck at the stove, smoking up the kitchen after guests arrive. Instead, the time the steak finishes cooking in the oven can be spent washing up or enjoying a cocktail with friends. If you’re preparing just one steak, skip Step 5 and simply transfer the skillet to the oven. Once the steak comes out of the oven, transfer it to a cutting board and make the sauce as directed in Step 8.
Chicken Fried Steak
There is, in fact, no chicken in chicken fried steak. The name of the classic Southern dish refers to the batter — the sort typically used for fried chicken — which coats cube steak, whose perforated texture provides lots of little nooks and crannies for batter coverage. That, and a double dip in flour makes for a delightfully crisp crust. Season the flour with the salt and seasonings used here, or try 2 teaspoons of store-bought seasoned salt or Cajun seasoning. Chicken fried steak is traditionally draped with a simple white gravy made with flour, milk, butter and plenty of salt and pepper. Make it in a separate pan with butter for snowy white results, or recycle the pan and oil used for frying the steaks for a tawny, speckled gravy. Serve with fluffy mashed potatoes and a side of greens for the ultimate comfort food.
Flank Steak
This lean, readily available cut of beef takes particularly well to flavorful marinades, and is best grilled over high heat to develop a nice char. In this recipe, the marinade takes a cue from bottled salad dressing, with plenty of punchiness from garlic, red wine vinegar and Dijon mustard. The honey helps the flank steak caramelize beautifully on the grill, and Worcestershire adds a savory, salty note that balances the sweetness. The trick to serving lean cuts of beef like flank is to slice them against the grain, so look for the natural lines in the steak’s muscle fibers, and slice perpendicular to them. For directions on how to cook a flank steak on the stovetop, see Tip.
Mongolian Beef
Despite its name, this simple stir-fry of sliced beef coated in a velvety and sweet sesame-soy sauce didn’t originate in Mongolia. Wu Zhaonan, a Chinese comedian who fled Beijing when the communist party took over in 1949, opened a tea shop in Taipei, Taiwan, where he served Beijing-style barbecue in which meat and vegetables are cooked on a high-heat griddle. Political reasons prevented the use of the Chinese city in the name, so he called it Mongolian barbecue instead. (Actual Mongolian barbecue is called khorkhog.) The dish eventually made its way to the United States in the 1960s, where restaurants made use of giant flat-top grills, often a focal point of the dining experience. This rendition of Mongolian beef calls for flank steak and uses soy, sesame oil, brown sugar, mirin and a significant amount of chiles. Serve it over a bowl of steamed jasmine rice to balance out the intense flavors.
One-Pan Pork Tenderloin With Mushrooms
When pork tenderloin roasts with mushrooms in the same skillet, the results are deeply delicious. The pork’s garlic, rosemary and fennel coating mingles with the crisping mushrooms, which grow rich and savory cooking in a knob of butter — exactly what the lean meat needs. Tearing a variety of mushrooms into ragged pieces creates a mix of textures with little effort. To double the recipe, sear the tenderloins and mushrooms in batches in a skillet, then transfer everything to a sheet pan to roast. Serve with couscous and a green salad.
Lomo Saltado (Tomato Beef Stir-Fry)
Lomo saltado might be the most well-known and beloved example of Chifa cuisine, a hybrid of Peruvian and Chinese culinary traditions. It’s a quick stir-fry made with marinated beef, juicy tomatoes, sautéed red onion, sweet peppers and potatoes or French fries, all tossed in a chile-and-soy-based sauce. Rice is served alongside to help soak up the bountiful sauce. A fresh, fruity, vibrantly yellow tropical chile called aji amarillo is usually called for, but this recipe calls for aji amarillo paste, which is more widely available. (Serrano chile works here, too.) Lomo saltado often has a subtle smoky flavor from engulfing the steak and sauce with flames in a wok, often with the South American brandy called pisco. This recipe is streamlined for home cooks, but if you’re familiar and comfortable with the technique, you may want to try it out.
Bangers and Mash
The “bangers” in this classic British pub dish get their name from English sausages during World War I. Made with filler ingredients and a high water content, they would often explode, or “bang,” when cooked. The name as well as the appeal of this comforting dish stuck. Any sausages will work here, but pork sausages provide the most flavorful pan drippings for the onion gravy, the rich, brown sauce that really makes bangers and mash special. Serve with steamed peas or roasted broccoli on the side.
Cabbage Rolls
Cabbage leaves stuffed with a mixture of meat, vegetables and rice have been eaten in Europe for centuries. While variations abound, the version most popular in the United States bears some resemblance to Polish gołąbki, in which the leaves are filled with a mixture of cooked ground beef, pork and rice, then rolled and baked in tomato sauce. The rolls are incredibly tender, lightly spiced, and topped with fresh dill. Serve with classic mashed potatoes for a comforting cold weather meal.
Chili Mac
“Nothing induces a feeling of security and comfort better than the come-hither aroma of an honest pot of chili mac keeping warm on the stove.” Many would agree with what Jane and Michael Stern wrote in “The Lexicon of Real American Food” (Lyons Press, 2011), whether they’ve had the thrifty, hearty combination of macaroni and chili at a family dinner table, around a campfire, bellied up to a bar somewhere near Lake Michigan or even in an M.R.E. in a military dining room. This supersavory version is a cinch, requiring just one pot and minimal chopping. (For another common chili pasta, see this Cincinnati chili con carne.)
Pork Tenderloin
A family dinner favorite for good reason, pork tenderloin is lean, inexpensive, and cooks quickly. In this simple preparation, the pork is marinated with garlic, mustard, thyme and honey, browned on the stove, then baked until tender and juicy. The honey helps the meat develop a beautiful crust and lends just a hint of sweetness to pan juices, which are delicious spooned over the cooked pork. Consider this marinade a starting point and feel free to use other fresh herbs, such as rosemary, sage or oregano, or add a pinch of your favorite seasoning blend. Pork tenderloins are often sold in packages of two, but you can easily cut this recipe in half; in that case, roast the single tenderloin in the same skillet used to brown it. If your tenderloins weigh less than 1 pound each, you may need to reduce roasting time slightly — begin checking for doneness after 15 minutes.
Maple-Soy Pork Chops With Shichimi Togarashi
Shichimi togarashi is a citrusy, savory Japanese seven-spice blend featuring ground red chiles, roasted orange peel, black and white sesame seeds, sansho pepper, seaweed and often ginger. You can extend those sharp, multilayered flavors with lime juice, maple syrup and a touch of soy reduced to a sticky pan sauce that slicks quick-cooking pork chops in this easy recipe. Try to find bone-in loin chops with nice fat caps around the curved outer edges for richness and succulence. Serve with white rice and green beans, or alongside a big crunchy salad.
Air-Fryer Steak with Garlic-Herb Butter
A classic cast-iron steak recipe is hard to beat, but cooking steak in the air fryer is a reliable way to nail the perfect internal temperature in a fraction of the time thanks to the machine’s circulating high heat. Both the steak seasoning and herb butter work well for other occasions and can be easily scaled up, stored and saved for future use. The small amount of brown sugar doesn’t add much sweetness, instead, it helps encourage caramelization. Fast and dependable, this may become your new go-to way to cook steak on a weeknight. Why You Should Trust This Recipe In creating this recipe, Eleanore Park tried cooking more than five different cuts of steak in the air fryer to reach the ideal result. The recipe tester then tried another cut and also helped adjust the timing to make sure the steak comes out perfectly medium-rare every time.
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Churrasco Steak
Churrasco takes different forms around South and Central America. This one channels the Argentine approach, cooked on a plancha or grill and bathed in herbal and garlicky chimichurri sauce.
Grilled Steak With Tomatoes, Basil and Cheddar
This sunny dinner for two forms a happy union between charred steak and salty, umami-rich aged white Cheddar, rounded out with sweet, juicy tomatoes and fresh basil. Somewhat like a salad, the steak is dressed with a punchy shallot vinaigrette that ties everything together. If you don’t have a grill, you can cook the steak in a grill pan or a skillet: Cut the steak into two or three portions and cook in batches to avoid overcrowding, which will help you get a deeper sear on the steak. To round this meal out, try it with grilled garlic bread or even salt and vinegar roasted potatoes.
Prime Rib
Prime rib, also known as a standing rib roast, is a cut of meat that makes an impressive centerpiece for a holiday meal or special occasion. There are several different ways to cook a prime rib, but the most forgiving is the reverse sear: The roast goes into the oven at a low temperature for several hours, then rests on the counter before getting a final blast of high heat. While it’s not difficult to cook, precision is important here, so you should use a meat thermometer inserted into the thickest part of the roast to test the temperature. This method works well with smaller or larger rib roasts, though the time will vary accordingly. Serve with jus and traditional side dishes, such as Yorkshire pudding, green beans and mashed potatoes.
Steak Seasoning
This savory steak seasoning has an easy-to-remember ratio: two parts each of salt, black pepper, paprika and garlic or onion powder to one part each of ground coriander or cumin and dried herbs. It’s reminiscent of peppery Montreal seasoning, which was said to have only been used on smoked meats until an intrepid employee at Schwartz’s Deli started sprinkling it on steaks to great acclaim in the 20th century. If time allows, season steaks up 24 hours ahead, which boosts flavor and helps keep spices from burning.
Taco Soup
This cozy soup has very little to do with traditional Mexican tacos, but is inspired by the ingredients and flavors in the hard-shell ground beef variety. You can use a taco seasoning packet from the store, but it’s very easy to make your own blend to suit your taste (and whip up extra, if you like, to have on hand for other dishes). If using a packet, it will also include salt, so adjust accordingly when seasoning. You can easily make this soup vegetarian by omitting the meat and using an extra can of beans or subbing in a meat substitute. Set up a colorful toppings bar and be sure to squeeze on a little lime to brighten up all the flavors.
Goulash
Hungarian goulash, a stew of paprika-spiced braised meat and vegetables, likely arrived in the United States with a wave of immigrants in the late 1800s. The dish began a game of telephone, slowly evolving into something new entirely. While American-style goulash may not bear much resemblance to its Hungarian namesake, the hearty one-pot dish has endured as an easy and comforting family weeknight dinner. Made with ground beef, bell peppers, diced tomatoes and macaroni, it falls somewhere between a beef chili and a meaty pasta. A sprinkle of Cheddar, stirred in just before serving, thickens the sauce and adds richness. Serve the goulash on its own or with a green vegetable and cornbread on the side.