Steak

The secret to the deep orange flavor in this simple weeknight dinner is to sear halved oranges next to the steak as it cooks, and then squeeze the caramelized juice all over your plate before digging in.

Looking for a special dinner for two? First, pan-sear one big steak to share. Then, while the steak rests, use the fat rendered behind in the skillet to sear smashed paprika-spiced potatoes to crispy, golden perfection.

This is not the bland, boring steak and onions you might have seen before—instead, bay leaves, lemon juice, and soy sauce lend fragrant, bright, umami-rich flavor to a succulent rib-eye.

Palizzi Social Club in Philadelphia gets very thin-cut rib eyes on the bone. But for us mere mortals, a boneless rib eye is your best bet, plus it’s easier to serve family-style.

A little meat-mallet action transforms this tough cut of beef into a quick-grilling all-star.

Baste grilled steaks with a sweet and spicy chile-ginger sauce, then pile into tortillas with kimchi, cilantro, and mayo for a fusion dinner everyone will love.

We eat this salad—which is a great way to stretch a piece of beef—all year long for lunch and dinner, but it's particularly good during the warmer months. The thinly sliced meat, the crunch of the cucumbers and red onions, and the heady aroma of mint and cilantro tossed with the chile-spiked salty-sweet dressing seem made for hot days and nights.

Serve this versatile grilled steak over rice or set it out with tortillas and all the toppings for an easy Sunday-night taco bar.

A marinade made with Chinese mustard and fish sauce gives this punchy, summery steak salad exceptional flavor.

Let it rain with the kosher salt—for the best flavor, you want to season these simple steaks really well before they get grilled.

A fresh, bright pineapple dressing ties together this irresistible steak dinner.

Bush’s® Smoky Chili-Rubbed Steak with Charred Scallions