Steak 5 Ways

For home cooks and seasoned chefs, cooking a steak is the most straightforward and rewarding culinary adventure. With just a few essential ingredients and minimal equipment, you can sear a steak on a stovetop, grill one to perfection, or give it a quick oven broil. The versatility of steak doesn't end with cooking techniques; it also makes it a delight to pair with marinades, salads, and hearty sides, to create a perfect centerpiece for any gathering.

When it comes to the meat you choose, I recommend grass-fed and free-range meats. These offer a more robust and complex flavor, a direct result of how the animals are raised. But it's not just about the flavor — the real value lies in the health benefits. 

READ MORE: How to Cook Steak the Right Way

Compared to conventional grain-fed beef, grass-fed beef is a powerhouse of omega-3 fatty acids, which are crucial for heart health. Additionally, grass-fed beef contains more conjugated linoleic acid (CLA), a type of fat linked to reduced cancer risk, improved blood sugar regulation, and better body composition. And for those looking for a leaner, healthier beef alternative, bison is the answer: It's lower in fat, higher in protein, and packed with iron and vitamin B12.

And don’t forget the environmental benefits. Free-range and grass-fed practices promote sustainable agriculture. Free-range livestock are allowed to graze naturally, which supports biodiversity and reduces the need for chemical fertilizers and pesticides. This farming method helps maintain soil health and reduces the carbon footprint associated with meat production, inspiring us to support sustainable agriculture.

If the sizzle of a steak dinner is what you're after, then let's dive into five fantastic cuts of beef and bison, and the best ways to cook them. For the tenderest steak, remember to allow it to come to room temperature for 30 minutes to one hour before cooking. And always let your steak rest, a crucial step that locks in all its juices before cutting.

Grilled Ribeye Steakhouse Style

The ribeye (also called Delmonico steak, after the famous New York steakhouse) has rich marbling and robust flavor, and offers a juicy, melt-in-your-mouth experience. To highlight ribeye's meaty flavor, generously season the meat with salt and pepper (or try a gourmet rub), then lightly coat it in olive oil, and place on a charcoal or gas grill over direct heat for four minutes (for medium) to six minutes (for medium well). You can also create an irresistible crust with an indoor cooking method by searing it in a cast-iron skillet with butter and rosemary. Serve with garlic gruyere mashed potatoes for a steakhouse-style feast.

Pan-seared Filet Mignon and Summer Tomatoes

Filet mignon is a lean, tender cut of beef renowned for its buttery texture and mild flavor. Quickly searing it in a pan and finishing it in the oven creates a crispy, flavorful crust and juicy interior. Preheat the oven to 400 degrees Fahrenheit. Heat a cast-iron skillet over high heat and add a pat of butter. Sear the filet for two minutes on each side, then transfer the pan to the oven and cook for six to seven minutes, until the internal temperature is 135 degrees (for medium rare). Serve with summer's best tomato salad.

Marinated Tri-tip Beef or Bison Over Strawberry Salad

Tri-tip cuts are great for oven roasting due to their triangular shape and uniform thickness. For 1 pound of meat, whisk together ¼ cup soy sauce, 2/3 cup olive oil, ¼ cup red wine vinegar, four minced garlic cloves, 2 tablespoons of Worcestershire sauce, 2 tablespoons of brown sugar, and 1 teaspoon of finely chopped fresh oregano. 

READ MORE: Bison: The Original Red Meat

Marinate the meat in a sealed container in the refrigerator for at least four hours and up to overnight. Remove it from the marinade and let it come to room temperature. Preheat the oven to 425 degrees Fahrenheit. Warm olive oil in a large skillet over medium-high heat until shimmering. Sear the steak on both sides for three to four minutes to create a crust. Transfer the skillet to the oven and roast until the internal temperature is 130 degrees (for medium rare). After resting, slice the meat against the grain into thin slices and serve over a strawberry salad.

Grass-Fed Ribeye Steak - Four 10-Ounce

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Grass-Fed Beef Tri-Tip Steak - Four 12-Ounce

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Grass-Fed Beef Top Sirloin Steaks - Four 6-Ounce

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Grass-Fed Beef Flank Steak - Four 8-Ounce

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Wild Surf and Grass-Fed Turf

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Grass-Fed Beef Variety Pack

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Broiled New York Strip Steaks with Garlic, Rosemary, and Thyme

New York strip steak is a leaner cut than the ribeye but still offers a satisfying beefy taste. Bison strip steaks are leaner than beef ones, but both types of meat are ideal for broiling to achieve a beautifully caramelized exterior. 

Drizzle the steak on both sides with olive oil, and season generously with salt and pepper. Rub with minced garlic, fresh rosemary, and thyme. Let sit for 15 minutes to absorb the flavor. Preheat the broiler to high, and position the rack 3 to 4 inches from the heat source. Place the steaks on the broiler pan and broil for four to five minutes on each side for medium rare, or until the internal temperature is 135 degrees. Since bison steak cooks faster, reduce the cooking time by one minute. Serve with watermelon, feta, and mint salad.

Korean Barbecue Flank Steak Tacos

With a bold, beefy taste and slightly chewy texture, flank steak is best marinated and cooked quickly over high heat. A Korean barbecue marinade gives your steak a spicy kick. Marinate the meat in a sealed container in the refrigerator for at least four hours and up to overnight. Remove it from the marinade and let it come to room temperature. Preheat a grill to medium high. Remove any excess marinade, and grill the steak for three to five minutes on each side. Rest the steak before slicing it against the grain. Serve in warm tortillas with a drizzle of sriracha mayo, kimchi, and peanuts.