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tips steak the fire
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Recipes
(203)
Recipes
You need this spicy and deeply umami tiger bite sauce in your life.
5.0
(4.82)
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Recipes
We’ve pulled out all the stops to ensure every steak that hits our grill gets the star treatment it deserves. Welcome to Steak 2.0.
Recipes
Chefs everywhere know it: Fire is where the magic happens.
2.0
(2)
Easy
Recipes
This rub works on just about any cut (in fact, it’s served on filet mignon at Mesa Grill), and the pan-to-oven method is foolproof.
Easy
Recipes
This rub works on just about any cut (in fact, it’s served on filet mignon at Mesa Grill), and the pan-to-oven method is foolproof.
4.3
(4.25)
Recipes
An inexpensive, well-marbled tri-tip roast (a cut from the bottom sirloin) easily yields individual steaks. A star of California's Santa Maria Valley barbecue scene for decades, it is sure to become one of your favorites as well. Tarragon isn't absolutely necessary, but it does give the fries a certain flair.
Recipes
Chefs everywhere know it: Fire is where the magic happens.
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Recipes
The very best steakhouse is your house.
Quick
Recipes
Like Oven-“Grilled” Steaks, this is a great way of cooking steaks indoors without sacrificing a good crust or setting off the smoke detector: sear the steak quickly, then remove it from the pan before building a quick sauce in which you can finish cooking the meat. This is such a good technique, with so many options, that you’re sometimes likely to eschew the grill just to do it this way. Use fairly thin steaks for this recipe. Judging the doneness of thicker ones can be tricky, and inevitably the sauce evaporates before the meat is cooked through. The ideal setup for four people is four small, boneless steaks, cut from the top blade, sirloin, or rib. But two larger steaks will work nearly as well, as long as they’re thin. And though it isn’t necessary to use butter in this preparation, a small amount—there is little more than a teaspoon per person in the recipe—adds not only creaminess but also flavor.
Recipes
A steak dinner that’s more about the sauce than the meat.
4.5
(4.5)
Easy
Recipes
We can always count on Clint Cantwell to come up with flavor profiles that, at first glance, make us blink like we just got smoke in our eyes. Here he's done it again by rubbing steak with coffee, paprika, and coriander—some of the hottest seasonings out there now. It opens up some new flavors you might not have thought of, but they work!
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Recipes
It's hard to tell when you've finally achieved the ideal pan-seared fish skin or grill marks on a steak. These photos show us how it's done so you can get it right every time.
Articles
(179)
techniques
Turns out, the one tool you need to make a wood-fired meal yourself is right there in your living room.
Chris Morocco, Lilli Sherman, and Amiel Stanek
techniques
Commit these rules to heart, and the skill to grill will forever be in your bones.
Bon Appétit
techniques
Your favorite kitchen tool is heading outside for the summer.
Christina Chaey
techniques
We’re flipping the traditional sear on its head.
Alyse Whitney
techniques
What's at stake? A perfect steak, every time.
Andrew Milne
techniques
Yes, there are eight (basic if unorthodox) steps, but the steakhouse-quality results speak for themselves.
Bon Appétit
Videos
(113)
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No need to fire up that grill. You can make this perfectly seared steak in your kitchen.
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From searing a deeply caramelized crust to achieving that perfectly pink medium-rare temperature, Andy Baraghani shares his favorite method for cooking steak at home. No fancy gadgets or days of advance prep work necessary here - a stove top, a hot pan, and some technique are all you need to see perfect results.
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Lee Desrosiers of Achilles Heel in Brooklyn shows us how to cook a steak dinner in a home fireplace.
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Today, Bon Appétit spends a day on the line with Chef Juan Dejesus, sous chef at St. Anselm in Brooklyn. Recently reopened after a basement fire forced them to close for almost five months, St. Anselm is rebuilding itself from the ashes as one of the neighborhood’s best steakhouses.
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Obviously, a raw steak smoothie is the ideal way to enjoy a steak, but what are some other good methods? Join Amiel Stanek as he attempts to cook a boneless ribeye steak in almost every way possible. Which method is the (second) best?
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Bon Appétit spends a day on the line with Executive Chef Aaron Brooks at Sunny's Steakhouse, one of Miami’s hardest-to-get reservations. From dry-aging prime ribeyes and butchering Wagyu beef to making hundreds of Parker House rolls, sweet corn agnolotti, and kouign-amann ice cream sandwiches, Brooks reveals what it takes to run one of Miami's busiest restaurants.