Cut from the short loin, strip steak is a tender piece of meat that can be readily divided into sizable portions. To prepare this manly meal, follow the recipe from Emeril's Delmonico restaurant in New Orleans.
Great Steaks: A peppery crust and a quick, easy pan sauce turn a midweek dinner into bistro night. This recipe makes enough steak for dinner tonight as well as for Steak Sandwich Wraps tomorrow or later in the week.
In this pan-fried steak recipe, you'll have a restaurant-quality steak in under 10 minutes. Pair it with a simple steak sauce and serve it with a classic side like roasted potatoes.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Grab a can of pineapple and a jar of red curry paste, toss the takeout menu, and enjoy spicy-sweet broiled beef kebabs. Look in the international aisle for Thai red curry paste -- a puree of red chiles and garlic, often combined with coriander, ginger, and other flavors.
Steak au poivre is a French bistro classic. The steak is coated with crushed peppercorns and then seared; more pepper is mixed with cognac and cream for the sauce. The creamy sauce mellows the peppercorns on the steak in this quick and luscious version of this classic.