Beef and steak recipes

Use this page for a weeknight steak dinner, a quick stir-fry, or something a little nicer for guests. A hot pan, dry meat and good seasoning do most of the work. The tips explain which cuts suit each recipe, how to slice against the grain, and how to swap in more affordable cuts.

Common questions

What is the best way to cook a steak quickly?

Pat the steak dry, season with salt and pepper, and sear in a very hot cast-iron or stainless steel pan with a little high-heat oil. Flip every minute or two for even browning. Baste with butter, garlic and herbs near the end, then rest it for a few minutes before slicing.

What temperature should steak be cooked to?

The USDA recommends cooking whole cuts of beef, like steaks and roasts, to at least 145F, followed by a 3-minute rest. Many cooks prefer steak less done: around 130F for medium-rare and 140F for medium. Use an instant-read thermometer in the thickest part to check.

What does cutting against the grain mean?

Meat is made of long muscle fibers that run in one direction, visible as lines on the surface. Cutting against the grain means slicing across those lines, not parallel to them, which shortens the fibers and makes each bite more tender. It matters most for flank, skirt and other lean cuts.

Which cuts of beef are good for stir-fry?

Flank steak, sirloin, skirt steak and flat iron work well because they are flavorful and stay tender when sliced thin and cooked fast. Freeze the steak for 15 to 20 minutes beforehand to make thin slicing easier, or buy pre-sliced beef. Cook in small batches over high heat so it sears rather than steams.