Six beef recipes for an unforgettable meal
Are you in charge of putting on your circle’s next dinner party? Throwing a party for your coworkers? Hosting your parents in your new place? Spoil your friends and family with an expertly cooked beef roast, a juicy steak, or some decadent appetizers.
Enjoy one of the following recipes starring six classic cuts.
A classic T-bone steak is hard to beat at any time of year. Throw these on the grill with skewers of bell peppers and mushrooms for an easy dinner with friends. New to cooking over hot coals? Check out this simple how-to guide.
Total recipe time: 40 minutes
Makes 4 servings
2 beef T-bone steaks, cut 1-inch thick (about 2 pounds)
3 tablespoons mixed peppercorns (black, white, green, and pink), coarsely ground
1 teaspoon salt
1/8 teaspoon ground red pepper
2 small red, yellow, orange, or green bell peppers, cut into 6 wedges each
8 ounces medium-sized button mushrooms
2 tablespoons olive oil
Salt and pepper
2 tablespoons butter
1/2 cup finely chopped onion
1 teaspoon minced garlic
3/4 cup ketchup
2 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce
- Combine mixed peppercorns, salt, and red pepper in small bowl. Reserve one teaspoon for sauce. Press remaining pepper mixture evenly onto beef steaks. Toss bell peppers and mushrooms with oil to coat in a large bowl; season with salt and pepper, as desired. Thread mushrooms evenly onto two 12-inch metal skewers.
- Place steaks in center of grid over medium, ash-covered coals; arrange bell peppers and mushroom kabobs around steaks. Grill steaks, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill bell peppers and mushrooms 12 to 15 minutes or until tender, turning occasionally.
- Meanwhile, prepare sauce. Melt butter in small saucepan over medium heat. Add onion and garlic; cook and stir 4 to 5 minutes or until tender. Stir in remaining sauce ingredients and the reserved one teaspoon pepper mixture; bring to a boil. Reduce heat; simmer 3 minutes to blend flavors, stirring occasionally. Place in blender or mini food-processor container. Cover; process until puréed.
- Remove bones and carve steaks into slices. Serve with sauce.
Bold. Rich. Savory. Surprise your guest’s tastebuds with this flavorful dish.
Total recipe time: 25 to 30 minutes
Makes 4 servings
4 beef tenderloin steaks, cut 1-inch thick (about 5 ounces each)
1/4 cup goat cheese
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1 clove garlic, minced
Sautéed arugula and tomatoes (recipe follows, optional)
- Combine goat cheese and basil in small bowl; set aside.
- Press thyme and garlic evenly onto beef steaks.
- Preheat nonstick skillet over medium heat. Cook steaks 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks from skillet; immediately top with goat cheese mixture. Keep warm.
- Prepare sautéed arugula and tomatoes, if desired. Season steaks with salt; serve with arugula mixture.
- Sautéed arugula and tomatoes: Heat 1 teaspoon oil in nonstick skillet over medium heat until hot. Add 5 cups arugula leaves and 1 clove minced garlic; cook 1 to 2 minutes or until wilted, stirring constantly. Remove from heat. Stir in 1/2 cup diced tomatoes.
Time to impress with a decadent roast served with cranberry sauce.
Total recipe time: 2 1/2 – 1 1/4 hours
Makes 8 to 10 servings
1 beef rib roast bone-in (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
3 tablespoons plus 2 teaspoons Dijon-style mustard, divided
1 tablespoon steak seasoning blend
1 teaspoon dried rosemary leaves
3 cups fresh or frozen cranberries
1/2 cup honey
- Preheat oven to 350°F. Combine 3 tablespoons mustard, steak seasoning and rosemary in small bowl. Rub evenly onto all surfaces of beef roast.
- Place roast, fat-side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.
- Meanwhile, combine cranberries and honey in medium saucepan; bring to a boil, stirring occasionally. Reduce heat; simmer 10 to 15 minutes or until berries burst and mixture is syrupy. Stir in remaining 2 teaspoons mustard; remove from heat. Set aside.
- Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
- Carve roast into slices; season with salt and pepper, as desired. Serve with cranberry sauce.
- For a juicy roast every time, follow these tips.
Ground beef, mushrooms, garlic and green onions inside a wonton wrapper—served with your choice of sauce.
Total recipe time: 1 1/2 to 1 3/4 hours
Makes 40 pot stickers
1 pound ground beef (95% lean)
1 tablespoon sesame oil
1 1/3 cups finely chopped button mushrooms
1 tablespoon minced garlic
1/4 cup chopped green onions
1 tablespoon minced fresh ginger
1/2 teaspoon pepper
1/4 cup reduced-sodium soy sauce
40 wonton wrappers (3-1/4 to 3-1/2-inch squares or 3-1/2-inch rounds)
2 cups water, divided
- Prepare desired dipping sauce(s); set aside.
- Heat oil in 12-inch nonstick skillet over medium heat until hot. Add mushrooms and garlic; cook and stir 3 to 5 minutes or until tender and liquid has evaporated. Remove from heat. Transfer to large bowl; stir in green onions, ginger and pepper. Cool to room temperature. Add ground beef and soy sauce; mix lightly but thoroughly.
- Spoon 1 level tablespoon beef mixture in center of 1 wonton wrapper. (Keep remaining wonton wrappers covered with clean, damp kitchen towel to prevent drying out.) Moisten edges of wonton wrapper with fingertip dipped in water. Fold wrapper diagonally in half, sealing edges and pressing out air. Place on baking sheet lined with parchment or waxed paper. Repeat with remaining wonton wrappers and filling to form 40 pot stickers.
- Wipe out same 12-inch nonstick skillet; spray liberally with nonstick cooking spray. Heat over medium heat until hot. Arrange 10 pot stickers in single layer in skillet; pan-fry 4 minutes, turning once. Carefully add 1/2 cup water. Cover; cook 2 to 3 minutes. Remove pot stickers keep warm. Repeat with remaining pot stickers. (Wipe out skillet and spray with additional cooking spray between batches to prevent sticking.)
- Serve pot stickers with dipping sauce(s).
Maple-Wasabi Dipping Sauce: Combine 6 tablespoons maple syrup, 1/4 cup reduced-sodium soy sauce, 1 tablespoon wasabi paste and 2 teaspoons minced fresh ginger in small bowl. Makes about 2/3 cup.
Citrus Dipping Sauce: Combine 1/2 cup fresh tangerine or orange juice, 1/4 cup mirin (sweet rice wine), 2 tablespoons reduced-sodium soy sauce, 1 tablespoon chopped green onion, 2 teaspoons sesame seeds and 1 teaspoon minced fresh ginger in small bowl. Makes about 1 cup.
Thai Peanut Dipping Sauce: Combine 1/3 cup light coconut milk, 1/4 cup creamy peanut butter, 2 teaspoons fresh lime juice, 2 teaspoons reduced-sodium soy sauce, 1 teaspoon minced garlic, 1 teaspoon minced fresh ginger and 1/4 teaspoon ground red pepper in small bowl until smooth. Makes about 2/3 cup.
Spicy Sweet-and-Sour Dipping Sauce: Combine 1/2 cup water, 1/4 cup sugar, 1 tablespoon rice vinegar, 1 tablespoon reduced-sodium soy sauce, 1 teaspoon cornstarch, 1 teaspoon minced fresh ginger and 1/2 teaspoon chili garlic sauce in small saucepan; bring to a boil, stirring occasionally. Boil about 2 minutes or until slightly thickened; cool slightly before serving. Makes about 1/2 cup.
Test Kitchen Tips
Caribbean Ribeye Steaks with Grilled Pineapple Salad
Spice it up with ribeye steaks seasoned with cilantro, cumin, and ground red pepper.
Total recipe time: 25 to 35 minutes
Makes 4 servings
2 boneless beef ribeye steaks, cut 1-inch thick (about 12 ounces each)
3 tablespoons chopped fresh cilantro, divided
2 teaspoons ground cumin
1/4 to 1/2 teaspoon ground red pepper
4 fresh pineapple slices, cut 1/2-inch thick
1 medium red bell pepper, cut in half lengthwise
1 medium lime
- Combine two tablespoons cilantro, cumin, and ground red pepper, as desired; press evenly onto beef steaks.
- Place steaks on grid over medium, ash-covered coals; arrange pineapple slices and bell pepper halves around steaks. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill pineapple 8 minutes or until heated through, turning once. Grill bell pepper 6 to 8 minutes or until tender, turning occasionally.
- Meanwhile, grate two teaspoons of lime peel and squeeze juice from lime. Set aside.
- Chop pineapple and bell pepper into 1-inch pieces. Combine remaining 1 tablespoon cilantro, 2 teaspoons lime peel, and lime juice in medium bowl; stir in pineapple and bell pepper. Season with salt, as desired. Carve steaks into slices; season with salt, as desired. Serve with salad.
Serve this flavorful salad on its own or as a side with a zesty meal.
Total recipe time: 25 to 35 minutes
Makes 4 servings
1 pound boneless beef top sirloin, top round steak, or flank steak, cut 3/4-inch thick
6 cups torn romaine lettuce
1 medium cucumber, thinly sliced
1/2 small red onion, cut into thin wedges
2 tablespoons crumbled feta cheese
8 Greek or ripe olives (optional)
2 pita breads, toasted, cut into wedges
2/3 cup fresh lemon juice
1/3 cup olive oil
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
- Whisk marinade ingredients in small bowl. Place beef steak and 1/2 of marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Reserve remaining marinade.
- Remove steak; discard marinade. Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. (Follow these tips for master broiling.) Broil 17 to 18 minutes for medium rare (145°F) doneness, turning once. Do not overcook. Remove; let stand 10 minutes. Carve into thin slices.
- Combine beef, lettuce, cucumber and onion in large bowl. Add reserved marinade; toss. Sprinkle with cheese and olives. Serve with pita wedges.
Test Kitchen Tips:
To grill, place steak on grid over medium, ash-covered coals. Grill, uncovered, 16 to 18 minutes (over medium heat on preheated gas grill, covered, 16 to 19 minutes) for medium rare (145°F), turning occasionally. Do not overcook.