Steak

Whether you pile this spicy, marinated grilled steak and cabbage into warm tortillas or over a bowl of rice, the only thing you’ll wish is that you had made more.

You'll see fibers running through the cooked steak; make sure to cut across them for tender slices.

A steak sauce good enough to rival the most popular brand makes this steak (or any, really) even more delicious.

Get your pan nice and hot. If you have a cast-iron skillet, now's the time to use it.

To give steaks a boost, Myers makes an herb rub (he likes to dry the herbs himself; if you don't have a microwave, sub in 1 teaspoon of each dried herb) and pairs the meat with a tart ponzu sauce (ponzu is available at Asian markets and some supermarkets).

This Thai-inspired salad has that classic tart-sweet-spicy flavor balance that really gets your taste buds dancing. The cool, crunchy herb-laced salad is the yin to the yang of the rich tender beef. What’s more, the food processor does most of the work.

Double the peppery butter and keep it refrigerated for the next time you're making steak—we guarantee you'll want it.

This steak pairs well with grilled corn or a crunchy salad.

To get the most out of your fire, cook these recipes in the order in which they appear. As for the vegetables, use them in any combination you like.

The next time you're serving a salad, add some herbs. Think of them as you would any other green; toss handfuls of dill, mint, basil, and more into peppery leaves like arugula, mizuna, or mustard greens, all of which are assertive enough to allow the herbal notes to shine without overpowering the dish. Top it all off with grilled steak, pork, or chicken, and you've got a perfect summer supper.

Grinding your own meat gives you total control over your burger. It frees you to select the cut of beef you want and lets you decide how finely or coarsely to grind. The chuck top blade has all the right characteristics for a do-it-yourself burger that's got everything going for it: It's beefy, juicy, and tender when cooked to medium (160°F). To further enhance the meat's juiciness and flavor, we recommend dry-brining the steaks overnight before you grind them. See the Cook's Note below for what to do if you don't have a meat grinder and for more about the chuck top blade as well as tips for cooking burgers, see our complete Burger Primer.

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!

When Chris Lilly is at the grill and says to you, "Come on back and have a bite when this is ready," he's not making polite idle talk. Take him seriously. Ask him when it will be ready and make a point of being there. Chris, with father-in-law Don McLemore and the Big Bob Gibson competition barbeque team, has brought home so many contest cooking and sauce awards to his hometown of Decatur, Alabama, that we've lost count. Chris has honed his culinary skills to reach far beyond the basic superb down-home flavors of Alabama barbequed pork and chicken. This grilled flank steak recipe is a perfect marriage of authentic Asian flavors and grilling techniques. If you've ever enjoyed grilled meat skewers at an Asian farmers' market—Guangzhou, for example—this dish will put some good memories and wow in your mouth. Chris's version is second to none!

We like skirt steak because it's a tasty and affordable cut. Slice it thinly so it's tender.

Your brunch guests will never know this is diet-friendly. Steak, lentils and an egg deliver 30 grams of metabolism-revving protein per serving.

This dish is inspired by a salad on the menu at Keens Steakhouse in NYC.

The trick to a successful stir-fry? Prep everything before you cook.

Chopped lemon pulp and peel are added to the couscous for a complex bittersweet flavor.

These upscale cheesesteak sandwiches feature flaky puff pastry instead of ordinary rolls. They’re easy to make, and even easier to enjoy!

Buy thinly sliced beef at Korean markets, or ask your butcher to cut it for you.