Steak

Never Thaw Frozen Steaks: Test Shows That Meat Cooks Better Straight From Freezer

Save time and fridge space with this simple recipe
Aug 4, 2014 9:00 am

Perhaps you've been taught to take your steaks out of the freezer and let them thaw overnight in the fridge before cooking. This is wrong, according to Cook's Illustrated Senior Editor Dan Souza. Here's how to do it right.

Surf N' Turf 2.0: Strip Steaks With Bouillabaisse Butter Recipe

A whole new spin is ready for the grill
Jul 23, 2014 12:00 pm
bouillabaisse butter
Photo: Katie Chudy

For a new twist on surf-and-turf, we found inspiration from the Provençal seafood dish bouillabaisse. Make a compound butter with saffron, fennel fronds and clams and shamelessly slather it onto some grilled steaks. Grilled summer vegetables complement the dish and we think you’ll find plenty of uses for the bouillabaisse butter for more of your summer grilled favorites. 

Grilled Coriander-Crusted Fish Steaks With Gazpacho Relish Recipe

Brighten up grilled fish with bright, tangy relish
May 16, 2014 12:00 pm
Photo: Ed Anderson

Try this easy spice-rubbed fish steak recipe on for size. The gazpacho relish takes about five minutes to make.

Chopped Steak Grilled Cheese Sandwich Recipe

Half steak sandwich, half grilled cheese. All good.
Apr 16, 2014 12:00 pm
chopped steak grilled cheese
Photo: Morgan Ione

Since the inception of Food Republic and long before, we've been big supporters of big, beefy, cheesy sandwiches — in addition to burgers, not instead of. You see, there's a difference. Take the patty melt, for instance. It's not a burger, it's a sandwich. But this is a matter of steak.

How Do You Find The Grain Of Meat?

A simple, crucial meat concept totally demystified
May 31, 2013 1:31 pm

Ahh, steak. Just look at it there, resting, retaining its juicy glory until it's time to slice. Okay, is it rested? Are you sure, or has it really only been like, four minutes and the meat smells are causing impatience? Good, now let's find the grain and slice against it. 

Grilling God: Megan Logan

Grilling God(ess) rules the Los Angeles steak scene
May 28, 2013 10:32 am

Who better to consult as a Grilling God(ess) than the Executive Chef of a famed Los Angeles finest steakhouses? Megan Logan has been at the helm of downtown LA’s Nick & Stef's Steakhouse since 2010, making her the only female to hold the title at any of Patina Restaurant Group’s many California restaurants (25 by our count). We caught up with the former contestant on Eater's "Hottest Chef in LA" to talk grilling expertise.

Food News: Friday “Steak Night” At The White House, Global Warming Hits Bordeaux

Plus meat fraud in China & the rise of chickpeas
May 10, 2013 9:01 am
Steak

Anti-obesity campaign. Check. Food fraud in China. Check. The Obamas’ wax lyrical about steak. Check. It’s another week in food politics. Read more after the jump.

How To Make Hatch Marks On Steak

Learn how to grill a perfect grid into your steak
Mar 25, 2013 3:06 pm
how to make grill marks on steak
Photo: Mark Shaw

If you've invested a nice chunk of change into a beautiful hunk of meat, the last thing you want to do is toss it on the barbie, move it around a bunch, accidentally puncture it, spilling all its nice juices into unsympathetic flames. It's easy to get perfect grill marks on your steak while also cooking it correctly. Follow these six steps to steak perfection, then hit the Recipes section and find a side dish that speaks to you. 

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