Steak

Dried shiitake mushrooms can be found in the Asian foods section of your supermarket. Steamed rice completes the meal.

The steak served at Chamberlain's Prime Chop House in Dallas, Texas, is flavored with a soy sauce and honey marinade. Pour a Merlot with dinner, and serve a spice cake with peach ice cream for dessert.

To my way of thinking, the traditional way of serving hanger steak is the best. The steaks are quickly pan-roasted—they're best served medium-rare (although in France they're often served "bleu," so rare that they're almost blue and only just warm in the center)—and sauced with shallots that have been cooked to a compote's consistency with red wine and vinegar and then tossed with butter and herbs. Whether you sauce the steaks or not (sometimes small bistros in France will serve the steaks with just a spoonful of butter and some sea salt or a pot of strong mustard), I hope you'll serve them with the greatest and most classic accompaniment: pommes frites, French-fried potatoes.

This main-course soup is called pho in Vietnam, where it is eaten at any time of day.

Butter melting over a pan-fried steak mingles with its rosy juices, creating a luscious sauce right on the plate. For smaller appetites, these large steaks can be cut in half to serve four.

Susan serves these with homemade pico de gallo, but purchased salsa also works well.

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."

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.