Steak
A great steak at home: a hard sear, a good rest and a thermometer.
Pick your variation
Compare the 3 variations Time, effort, diets, nutrition and cleanup side by side, and which to make when.
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Grilled with Chimichurri
Grilled Flank Steak with Chimichurri
Flank steak grilled hot and fast, sliced thin and spooned with a bright, garlicky parsley and oregano sauce. A crowd-pleaser for cookouts.
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Pan-Seared Butter Basted
Pan-Seared Butter Basted Steak
Thick steaks seared hard in a cast iron skillet, then basted with foaming garlic and thyme butter. Steakhouse flavor in about 20 minutes.
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Reverse-Seared
Reverse-Seared Thick-Cut Steak
For extra-thick steaks: bake low and slow until nearly done, then sear in a blazing skillet. You get edge-to-edge even color and a crisp crust. A weekend treat.
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