Beef
869 recipes found
Baked Spaghetti
This comforting baked pasta feeds a crowd and is an easy way to upgrade everyday spaghetti with meat sauce. Once baked, the spaghetti casserole slices into neat squares, and the layer of ricotta and Parmesan filling give it the rich flavor of a lasagna. Feel free to play around with the recipe, swapping in Italian sausage or ground turkey for the ground beef and sautéing leftover vegetables and adding them to the sauce. If you’re planning in advance, you can assemble the casserole (through the end of Step 5) and store in the refrigerator, covered, until ready to bake.
Meatballs
A mix of garlic and herbs pack these homemade meatballs full of flavor, while milk and egg keep them super tender during cooking. They can be prepared a few hours ahead and refrigerated, then simply popped into the oven. The meatballs are extremely versatile — enjoy them over saucy spaghetti, roasted with a dipping sauce or tucked in between bread with mozzarella cheese. Add some freshness and color by mixing a couple tablespoons of finely chopped fresh parsley into the ground beef.
Rib-Eye Steak
For crusty, juicy and flavorful rib-eye steaks, pat them dry for better searing and season liberally with salt and pepper before cooking in a cast-iron skillet (which retains heat), then flip the steaks often for fast, evenly cooked steaks. Finally, baste them with butter and, if you like, aromatics like shallots or fresh herbs, to deepen their deliciousness. This method also works for sirloin or strip steaks of the same size. Serve with an arugula salad, green beans or twice-baked potatoes. (For grilling instructions, see Tip.)
Grilled Pork Chops With Plum BBQ Sauce
The bright, sweet-tart flavor of ripe plums comes through in this streamlined pork chop dinner. Cooking the juicy gems into a simple barbecue sauce leads to fun, fruity results. You could add your favorite spices, such as ground cumin, smoked paprika or fennel seeds, or let the vibrant plum aroma shine on its own. This would be great alongside wild rice, roasted potatoes or a big green salad.
Italian Wedding Soup
This name of this popular Italian-American soup comes from a mistranslation of “minestra maritata,” a Southern Italian soup in which meat and vegetables are “married” together. Wedding or no wedding, the appeal of this comforting and easy soup endures: The combination of mini meatballs, pasta and greens in savory chicken broth, topped with a sprinkling of Parmesan, is always a crowd pleaser.
Grilled Steak With Sauce Rof
A combination of onion, parsley, scallions and chile, this classic Senegalese sauce adds complexity to dishes. Typically used to stuff fish as a marinade and top it as a bold relish, it is also great for tempering the smoky char of grilled chicken or steak. In this recipe, some sauce rof is used as a marinade and served as a topping. Thinned with a dash of olive oil, the relish also gets lemon juice to add a lovely sparkle. Go for a nice marbled cut of meat — the fat intensifies the flavor of the grilled meat and the sauce rof cuts through the richness. This condiment can be made up to 24 hours in advance and refrigerated in an airtight jar.
Beef Chow Fun
Chewy, caramelized, slightly charred noodles are the star of beef chow fun, the Cantonese classic. (“Chow” means “stir-fry” and “fun” means “rice noodles.”) Scorching wide, springy rice noodles on a very hot surface achieves something similar to wok hei, the smoky savoriness that is the signature of wok stir-fries. The dish’s history is not certain, but according to “The Wok” by J. Kenji López-Alt (W. W. Norton & Company, 2022), some believe it originated at a food stall in Guangzhou (then Canton), China, during the Japanese occupation in the late 1930s and early 1940s. A Japanese military commander ordered hor fun noodles, but the stall was out of the starch needed to make the gravy. The cook improvised, stir-frying the beef and noodles with a thin, savory soy sauce until it was absorbed. It was so good that it stood the test of time.
Paprika-Rubbed Pork Chops
A marinade based on salt, sugar, ground coriander and various red-pepper powders infuses these easily pan-cooked chops. Double or triple the marinade for use on any fish, fowl, meat or vegetables (eggplant is especially nice). These chops can also be prepared on the grill. They cook quickly – 2 minutes on each side – over medium-high heat. Take care, though: Loin chops are quite lean and become tough and dry when cooked over high heat.
Filet Mignon
For filet mignon that is supremely tender and stress-free, slow and steady wins the race. Skip the smoking-hot pan and the oven finish. Instead, flip often in a medium-hot skillet and baste with butter. The moderate temperature develops a browned crust without toughening the meat and makes hitting the ideal temperature for a rosy-pink center much easier. It's like a culinary version of the tortoise and the hare. The butter, studded with black pepper, adds a spicy richness to the lean and mild meat, though feel free to add smashed and peeled garlic and rosemary or thyme sprigs to the pan as well. Serve alongside a wedge salad, sautéed spinach and mashed potatoes.
Taco Salad
This Mexican American classic has roots at Disneyland. Charles Elmer Doolin, a cofounder of the Frito Company, created an edible cup out of Fritos and served it at his Disneyland restaurant, Casa de Fritos, in 1955. It was the size of a teacup, filled with ground beef, beans and sour cream, and called the Ta-Cup (a portmanteau of taco and cup). The creation was a hit, with recipes for taco salad made with various corn chips proliferating in the ’60s, becoming a staple in school cafeterias, and eventually growing into the jumbo version added to the Taco Bell menu in 1984. (The menu item was retired in 2020.) You can use any corn chip for this recipe, and there’s no need for it to be in cup form, but opt for Fritos, if you want that authentic taste.
Pepper Steak
The Chinese American stir-fry dish, pepper steak, celebrates the oft-maligned green bell pepper in all its savory, vegetal glory. In this version, thin slices of flank or skirt steak, marinated in a flavorful mix of soy sauce, honey and black pepper cook up beautifully tender yet burnished and caramelized at the edges. Be sure to chop all of your vegetables before you start cooking, since time at the stove is hot and fast with this easy recipe.
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Philly Cheesesteaks
Tender, well-marbled steak, sautéed onions, and melty provolone cheese served in a soft but sturdy hoagie roll define this classic Philly sandwich.
Gingery Meatballs in Tomato Sauce
Most meatballs in tomato sauce rely on canned tomatoes for the kind of heady, garlicky recipe that’s typically spooned over spaghetti. But this recipe is made from briefly cooked fresh tomatoes for something lighter and brighter, seasoned with ginger, cilantro, lime juice and a dusting of cumin. It’s a perfect place to use up those overripe summer tomatoes, and it works well with just-ripe tomatoes, too. Feel free to use any kind of ground meat here: pork, beef, turkey, chicken, lamb or vegan meat. Then, serve it with crusty bread or rice to catch all of the zippy, fragrant sauce.
Inside-Out Cheeseburgers
The perfect burger is every griller’s aspiration and challenge: luscious, smoky and charred on the outside, moist and tender on the inside. That ideal is a challenge, because cooking the burger to a safe internal temperature of 160 degrees, as recommended by the USDA, generally yields meat that many might consider overcooked. The solution involves turning a cheeseburger inside out: Instead of laying a slice of cheese on top, you fold grated cheese into the ground beef. The cheese melts, keeping the meat moist. The other secret is to choose a richly flavored ground beef (ideally from the chuck, or a mixture of chuck, short ribs and brisket) with a relatively high fat content (15 to 20 percent). For best results, don’t forget to grill the bun.
Grilled Pork Chops
Pulled pork is one of the glories of American barbecue. Unfortunately, smoking a pork shoulder requires a smoker — and a substantial part of the day to cook. What if you could capture some of that sweet, salty, spicy flavor in pork chops that grill in mere minutes? You can, and it comes down to the pit master’s secret weapon: a rub. Four seasonings are all it takes to make a classic barbecue rub, and you may have all of them at hand in your kitchen: salt, pepper, paprika and brown sugar. For extra smokiness, use pimentón (Spanish smoked paprika). As for the pork chops, aim for 3/4- to 1-inch thick pieces that are as generously marbled as you can find.
Grilled Steak
Admit it: The one dish you really want to grill well is steak. The one steak you should know how to grill is skirt steak. Rich and beefy, it’s relatively affordable and quick to grill. When possible, buy the outside skirt (which comes from the diaphragm) as opposed to the tougher inside skirt (which comes from the transverse abdominal muscle). When in doubt, ask your butcher. Marinating the steak, even just briefly, allows it to soak up flavor while you light your grill.
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Easy Grilled Pork Tenderloin
Salting in advance and grilling over high-heat are the key steps to great grilled pork tenderloin.
Harissa-Honey Pork Tenderloin
For juicy pork tenderloin with a sweet, smoky and spicy glaze, coat it with honey and harissa before searing and roasting it. The two-ingredient coating caramelizes and chars in spots, developing a sticky glaze that’s much more complex than the work that went into it. Because pork tenderloin is such a lean meat, it’s easy to overcook, despite good instructions and intentions. If you find the sliced pork is not as juicy as you’d like, stir together a little more harissa and honey and spoon it on top. Eat the pork with yogurt sauce or a juicy citrus or tomato salad.
Bò Né (Steak and Eggs)
Bò né (which translates from Vietnamese to “dodging beef”) is often served for breakfast, but is delicious any time of day: The meal consists of sizzled beef (bò) and fried eggs, with a smattering of pâté and butter dashed across a crisp baguette. Bò né is generally served alongside a salad plate, and offered on roadsides throughout Vietnam, and in Vietnamese restaurants all over the globe. You can partake in each component individually, or fill your baguette to make a sandwich, or figure out a third way that works best for you; there are as many routes to eat bò né as there are diners, and each of them is flawless. Purchasing the pâté and butter from your local Vietnamese market or diner would be ideal (just ask if they sell it by the pound), but whatever you can find will be solid. And if you’re short on time, simply seasoning the beef with salt and black pepper also works.
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Phở Saigon (Southern Vietnamese Beef Noodle Soup)
Phở Saigon delivers a satisfying and hearty bowl of soup featuring five different cuts of beef and rice noodles in a delicate, flavorful broth.
Stuffed Peppers
These classic stuffed peppers are as flexible as they are delicious: The filling combines lean ground beef with sautéed vegetables and cooked white rice (the perfect use for leftover takeout rice!), but ground turkey, chicken or pork can be substituted in its place. Topped with melty mozzarella, these peppers will feed a hungry crowd. For a speedy weeknight dinner, make the filling, stuff the peppers and refrigerate for up to 24 hours before baking.
Grilled Lemongrass Pork
This recipe was inspired by thịt heo nướng xả, the sweet, salty and aromatic grilled pork dish that is popular in many Vietnamese restaurants in the United States. Lean pork steaks cooked over high heat can dry out quickly, but a quick 15-minute soak in a mixture of baking soda and water ensures a moist and juicy steak. Baking soda causes a chemical reaction on the surface of the meat, which makes it more difficult for the proteins to bond during cooking or grilling. This means you end up with tender, not tough, meat. Shoulder steaks work well here because they have more flavor than lean pork chops and can take high heat and a strong marinade better than other thin cuts. Your butcher can cut the steaks for you or you can use thin cut pork chops.
Beef Braciole
Braciole is a hearty southern Italian dish involving thinly pounded top round steaks that are stuffed, rolled and simmered; traditional fillings vary by location. In Sicily, the filling might include raisins and pine nuts, while in Calabria, cheese and crispy pork are commonly used. Once the meat is filled and rolled, a threaded toothpick holds everything in place while the meat gets a quick sear to seal the seams. It’s then simmered until tender in a simple tomato sauce flavored with a glug of wine. In Italy, braciole would traditionally be served after the pasta as a secondo (second course), but the braciole’s cooking sauce will perfectly dress a pound of pasta, if you’d like to serve that alongside.
French Onion Soup
In 1954, what was then called the Food News Department of The New York Times released a pamphlet simply called “Soups,” which had 20 recipes for soups “thick and thin, hot and cold,” including those for minestrone, shrimp bisque and this French onion soup. We’ve updated the recipe adding sherry and wine to layer in more flavors. The bulk of the time is spent on caramelizing the onions, a process that always takes longer than it seems it should. But it’s worth the wait. Why You Should Trust This Recipe Sara Bonisteel caramelized nearly 10 pounds of onions to achieve this, the ideal soup. Adapting this from a recipe first published in The Times in 1954, she added both wine and sherry for even more depth of flavor.