Our Favorite Steak Recipes
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Steaks in Brandy-Cream Sauce
At the Grant Street Bar and Grill in Peru, Indiana, the chef flames the brandy before stirring it in this mushroom-cream sauce. Our recipe tells you how to make the sauce both with and without flaming! Either way, you'll get a rich sauce for thick, tender sauteed beef.
A rainbow of sweet peppers tops juicy, inch-thick steaks. The recipe comes from The Clarmont restaurant in Columbus, Ohio, which has been serving steaks since 1947. If you prefer a smaller serving of meat, halve each steak crosswise to make two portions.
Cherry-Marinated Beef with Roquefort Polenta and Corn Salsa
Cherry juice concentrate gives the beef a nice "char" when grilled. This recipe comes from the Grand Traverse Resort and Spa near Traverse City, Michigan.
Genuine Java Tenderloin
Ground coffee, cocoa and cinnamon coat beef tenderloin in this special dish from Sidney Street Cafe in St. Louis. Short on time? Prepare the meat without the sauce and vegetables.
Top Sirloin with Caramelized Onion-and-Mushroom Trio
We took an old favorite, steak with mushroom sauce, and boosted its flavor and colors. Caramelized sweet onions add to a medley of mushrooms: meaty shiitake, robust oyster mushrooms and the more familiar button mushrooms.
Unbelievable Les Bourgeois Beef
You can almost forget your knife when eating this tender beef draped with rich cream-and-wine sauce. The recipe comes from Les Bourgeois Vineyards in Rocheport, Missouri.
At Camp Ticonderoga in Troy, Michigan, the cathedral ceiling, cobblestone fireplaces and wood floors remind visitors of an early 1900s Adirondack lodge. The restaurant offers game dishes alongside more standard items. Ticonderoga made this Montana Broil dish with buffalo flank steak; we substituted the more common beef flank steak.
Stuffed Beef Tenderloin Filet
Cheese, bacon and mushrooms create a mouthwatering beef main dish from White Gull Inn in Fish Creek, Wisconsin. "Wisconsin produces great beef," innkeeper Andy Coulson says. "The only way to improve upon a broiled tenderloin is to stuff it with onions and Wisconsin cheddar."
Herb-Marinated Beef Tenderloin
A homemade oil-and-vinegar marinade tops both peppery beef and warm potato salad in this dish from The Ritz-Carlton in Chicago. Baked stuffed zucchini accompanies the steak.
For a grand finale to your meal, try Cream Torte with Espresso Sauce from Spiaggia in Chicago, made with mascarpone, a triple cream cheese you can buy at specialty Italian food shops or larger supermarkets.
London Broil with Marsala Sauce
Peppery Beef with Mushrooms
Cracked-Pepper Steak with Yogurt-Lime Sauce
Peppery Grilled Steak With Tomatoes
Bacon-Wrapped Bison Ribeyes
This bison specialty is a popular choice at Fire Lake Grill House and Cocktail Bar in downtown Minneapolis. Bison meat is redder than its beef counterpart, with a flavor similar to lean beef. You can use beef tenderloin if you prefer.
The recipe for this thick, herb-infused sirloin steak comes from a Hutchinson, Kansas, reader. She won a prize in Wichita's Kansas Beef Cook-off with this meal.
Peppery T-Bones and Chili Corn
Serve this grilled steak-and-corn-on-the-cob duo with your favorite warm or cold potato salad.
Flint Hills Beef Salad
This recipe comes from a reader who lives on a farm in the Flint Hills region of Kansas, where beef is king. She tosses her favorite meat with salad greens, bacon, sweet peppers, broccoli and cauliflower for a hearty main-dish salad.