Steak

In France, an entrecôte (literally, "between the ribs") is the most tender cut of beef; New York strips are a close equivalent. For this recipe, the steaks are quickly seared, then topped with a lighter, contemporary version of the classic sauce bordelaise made with beef marrow and red wine. What to drink: Château Poujeaux 1999 "Moulis."

Grilled Matambre Matambre (literally, "kill the hunger") is a classic South American meat dish. Every family has its own favorite combination of ingredients for the filling — some use vegetables, eggs, and nuts; others use ground pork, calves' brains, and spinach. We kept it simple and went with spinach and carrots. Traditionally, this dish is poached, but we decided to grill ours. After testing this recipe on both gas and charcoal grills, we found that we prefer the flavor that charcoal imparts to the dish. We used a 22 1/2-inch kettle grill, a large chimney starter, and a 10-pound bag of hardwood charcoal.* Active time: 2 1/2 hr Start to finish: 3 hr

Can be prepared in 45 minutes or less.

This is a favorite family tradition around the holidays, especially for Mrs. Wilkes' great-grandson Ryon. Mrs. Wilkes makes the steak crispy on the outside and tender on the inside. It is best served with white rice.

The greens in this recipe are inspired by Vietnamese-style herb salads.

Indigo's chef and owner is Glenn Chu, who was born in Hawaii and learned to cook from his Chinese grandmother — and by watching Julia Child on television. The result: Eurasian cuisine, which Chu showcases in selections as eclectic as goat cheese wontons with four-fruit sauce, and grilled shrimp with Thai macadamia-nut pesto. The romantic dining room has a tropical-island motif, with ceiling fans, bamboo, and bird-of-paradise.

In Belgium, steak-frites is practically one word. A steak without a mountain of Belgian fries and a pint of fresh beer is unthinkable. The two signature dishes of Belgium are moules-frites (mussels with fries) and steak-frites. My grandfather Charles, a butcher all his life, always said to choose meat that is marbled with tiny veins of fat. A perfect steak is small and plump with a thin layer of fat around the edges. A steak that is too lean and thin will have no flavor and will be dry. Look for meat that is labeled prime or choice.

Can be prepared in 45 minutes or less. Editors note: This recipe was written in 1991, before Southeast Asian ingredients were widely available. For a more authentic take on the dish, substitute rice noodles for the capellini or thin spaghetti. (To cook: Soak the rice noodles in a large bowl of cold water for 15 minutes, then drain the noodles, and boil in salted water until tender, 1 to 2 minutes. Drain the noodles, rinse under cold water, and drain again.) You can also replace the dried hot red pepper flakes with an equal amount of sambal oelek, and use 1 1/2 tablespoons (or more to taste) fish sauce in place of the soy sauce and anchovy paste. Also: Feel free to use flank or skirt steak in place of the shell steak, adjusting the cooking time as necessary.

Balsamic vinegar balances the richness and pepperiness of this steak. The Radishes with Tarragon Beurre Blanc would be a wonderful starter. Try green beans and the Crisp Rosemary Potatoes as side dishes.

Crisp winter greens and tender slices of steak get the restaurant treatment with a punchy peppercorn dressing, crisp bacon bits, chives, and blue cheese.

A steak dinner that’s more about the sauce than the meat.

Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.

This easy recipe for stir-fried steak and peppers comes together with strips of ribeye and vibrant hot chiles—but you can swap in sweet peppers if you’d prefer.

Mayo and honey work together to develop a dark, sticky-sweet crust for restaurant-quality steaks. A basil and bell pepper vinaigrette makes it summer ready.

Upgrade your grilled skirt steak with this Coca-Cola-spiked marinade, which both tenderizes and caramelizes the meat.

This refried-bean-slathered gordita with all the fixings is a Mazatlán specialty.

This super quick weeknight steak dinner uses ground cumin two ways: as a rub for the beef itself, and stirred into yogurt as a creamy condiment.