(March 17, 2011) |
The T-bone, rib-eye, porterhouse and filet mignon have been revered on American steakhouse menus for decades. Whether grilled, panfried or broiled, these popular cuts are sure to please.
Steak Recipes
Steak Recipes
- Spanish Steak
- Steak au Poivre
- Chimichurri Steak
- Porterhouse Steak with Sauce Rouille
- Grilled Peppery Rib-Eye Steaks with Roquefort Butter
- Grilled Rib-Eye Steaks
- Steak with Porcini Butter (Wild Porcini Sea Salt)
- Bacon-Wrapped Filets Mignons
- Bacon-Wrapped Beef Tenderloin
- Beef Tenderloin with Bordelaise Sauce, Caramelized Carrots and Shallots
- Herb-Crusted Beef Medallions with Zinfandel-Shallot Sauce
- Filets Mignons with Pesto and Grilled Tomatoes
- Grilled Beef Filets with Caramelized Shallots
- Filets Mignons with Shallots
- New York Strip Steak with Creamed Spinach (Vadouvan)
- Grilled Steak with Avocado-Tomatillo Salsa and Tortillas
- Classic Steaks au Poivre
- Florentine Steak
- Grilled Florentine Steak
Classic Steakhouse Steak Recipes was provided by William-Sonoma.
