Braised Beef Braciola Stuffed with Basil and Mozzarella

This is a home-style version of the Italian-American classic. The traditional dish uses small roulades of beef round, but here we use a whole flank steak because it’s quicker and easier to stuff and roll one large cut and the flank offers a wonderful flavor. If you want to build up the stuffing, add prosciutto or hearty greens like kale.

• One 2 lb. flank steak
• Kosher salt and freshly ground black pepper
• 1 cup grated mozzarella
• 3/4 cup freshly grated Parmigiano-Reggiano
• 1/3 cup fine, dry breadcrumbs
• 12 large basil leaves, torn into pieces 
• 1/4 cup olive oil
• 1 large yellow onion, cut into thin strips (about 1-1/2 cups)
• 1/2 cup red wine
• One 28-oz. can whole tomatoes and their juices (3 cups), puréed (preferably San Marzano)
• 1/4 tsp. crushed red pepper flakes
• 8 oz. white mushrooms, quartered

Set the flank steak on a large cutting board. Using a chef’s knife, slice the steak lengthwise along one long side (without cutting all the way through the meat) and open it up like a book. Using a meat mallet, flatten the meat so it is about 1/4 inch thick. Sprinkle both sides of the meat with 1 tsp. salt and 1/2 tsp. pepper. For the stuffing, put the mozzarella, Parmigiano, breadcrumbs, and basil in a mini chopper or food processor and pulse to combine. Sprinkle the stuffing evenly over one side of the beef, and roll it up lengthwise jelly roll–style with the stuffing inside. Secure with kitchen twine in five or six places.

Heat half the oil in a large Dutch oven over medium-high heat until it’s shimmering. Add the beef and cook until it browns and releases easily from the pan, about 2 minutes. Flip and cook the other side until browned, about 5 more minutes. Transfer to a large plate.

Add the remaining 2 Tbs. oil and the onion to the pan, and lower the heat to medium. Sprinkle with 1/2 tsp. salt and cook, stirring, until the onion wilts completely and turns a light brown, about 8 minutes. Add the red wine and cook, stirring, until it almost completely reduces, about 2 minutes. Add the tomatoes and red pepper flakes and bring to a boil. Reduce to a gentle simmer and tuck the meat and mushrooms into the broth. Cover and cook, repositioning the meat occasionally, until the meat becomes tender and cuts easily with a paring knife, about 1-1/2 hours. Set the meat on a cutting board and let rest for 10 to 15 minutes. Thinly slice and serve topped with the sauce and vegetables.

Country-Style Thai Red Curry with Beef, Shiitakes & Edamame

You don’t have to go to Thailand to eat a good Thai curry. You don’t even have to go to a Thai restaurant. Thai curries are easy enough to make at home—even on a busy night—without having to hunt far and wide for exotic ingredients. This easy curry is called country-style because its rustic and simple enough to make anywhere, anytime, using just meat, vegetables, curry paste, and broth or water. There's no coconut milk in a country-style curry, so it has the texture of a hearty soup rather than a stew.

• 1 lb. flank steak
• 5 oz. fresh shiitake mushrooms
• 2 Tbs. vegetable oil
• 3 Tbs. red curry paste, either store-bought or homemade 
• 2-3/4 cups low-salt chicken broth
• 5 wild lime leaves, torn or cut into quarters (optional)
• 1-1/2 cups frozen shelled edamame (soy beans), thawed
• 3 Tbs. fish sauce
• 1 Tbs. palm sugar or light brown sugar
• 1/4 tsp. kosher salt; more to taste
• A handful of fresh Thai or Italian basil leaves
• Hot cooked rice or rice noodles for serving
• 1 long, slender fresh red chile (such as red jalapeño or serrano), thinly sliced on the diagonal (optional)

Slice the beef across the grain 1/4 inch thick and then cut the slices into 1-1/2- to 2-inch-long pieces.

Trim and discard the stems from the shiitakes; slice the caps 1/4 inch thick (you should have 1-1/2 to 2 cups).

Heat the oil in a 2- to 3-quart saucepan over medium heat until a bit of curry paste just sizzles when added to the pan. Add all the curry paste and cook, pressing and stirring with a wooden spoon or heatproof spatula to soften the paste and mix it in with the oil, until fragrant, about 2 minutes.

Increase the heat to medium high, and add the beef. Spread it in an even single layer and cook undisturbed until it just begins to lose its pink color, about 1 minute. Turn the beef and continue cooking, stirring occasionally to coat it with the curry paste, until most of the beef no longer looks raw, 1 to 2 minutes. Stir the shiitakes into the beef.

Add the chicken broth and stir again. Add half the lime leaves (if using), and bring to a simmer. Simmer gently, stirring occasionally, until the shiitakes are tender and the beef is cooked through, about 5 minutes.

Add the edamame, stir well, and cook for about 1 minute, just to blanch them. Add the fish sauce, sugar, and salt and stir to combine. Remove from the heat. Tear the basil leaves in half (or quarters if they are large), and stir them into the curry, along with the remaining lime leaves (if using).

Let rest for 5 minutes to allow the flavors to develop. Season to taste with salt.

Serve hot or warm with rice or noodles, garnished with the chile slices (if using).

Classic Meatloaf

If you don't see ground veal or ground pork at your grocer, ask the butcher to grind it for you. Choose ground beef that isn't too lean: 85 percent is a good bet. Many groceries carry "meatloaf mix" packages of ground beef, veal, and pork.

• 1 Tbs. vegetable or olive oil; more for the baking sheet
• 1/2 cup finely chopped onion
• 1-1/2 tsp. minced garlic
• 3/4 lb. ground beef, 85-percent lean
• 3/4 lb. ground veal
• 3/4 lb. ground pork
• 1/2 cup tomato ketchup
• 1 Tbs. Dijon-style mustard
• 1-1/2 tsp. Worcestershire sauce
• 3/4 cup fresh plain breadcrumbs
• 1 egg
• 1-1/2 tsp. salt
• 3/4 tsp. freshly ground black pepper
• 1/4 cup finely chopped fresh flat-leaf parsley
• About 8 slices raw bacon

Heat the oven to 350°F. In a small skillet, heat the oil; add the onions and cook over medium heat until soft, about 4 minutes. Add the garlic and sauté another 1 to 2 minutes to soften. Set aside to cool.

In a large mixing bowl, combine all the remaining ingredients except the bacon, and add the cooled onion-garlic mixture. Mix with a rubber spatula or your hands just until the ingredients are combined. Don't overwork the meat.

Oil a rimmed baking sheet or jelly roll pan, turn the meat mixture out onto the pan, and shape it into a large loaf (I like mine to look like a slightly oval loaf of bread). Or divide the mixture into four equal portions (about 6 oz. each) and shape each portion into an individual meatloaf. Wrap strips of bacon around the shaped loaf, tucking the ends under the loaf.

Bake the meatloaf until an instant-read thermometer registers 160°F, 50 to 60 minutes for a large loaf, or 25 to 35 minutes for smaller loaves. Before slicing, let the meatloaf rest for 10 to 15 minutes to allow some carryover cooking and to let the juices redistribute. To serve, slice and spoon some of the pan juices over the slices, if you like.

Japanese Beef Tataki

Tataki means “pounded” in Japanese, but the process of preparing this thin-sliced meat is actually subtle. Beef is first seared, then marinated, then seasoned with spices or other ingredients that have been ground (or “pounded,” if you will). Here, two sauces make the beef full-flavored and tender.

For the beef and garlic chips

• 1-1/4 lb. trimmed center-cut beef tenderloin
• Olive oil for frying garlic and for the beef
• Kosher salt and freshly ground black pepper
• 4 cloves garlic, thinly sliced lengthwise

For the onion ponzu

• 1/2 cup minced white onion
• 3 Tbs. grapeseed oil
• 1 Tbs. fresh lemon juice
• 1 Tbs. unseasoned rice vinegar
• 1 Tbs. dark soy sauce
• 1/4 tsp. minced fresh ginger
• 1/4 tsp. minced garlic

For the tataki dressing

• 5 Tbs. soy sauce
• 1/2 cup unseasoned rice vinegar
• Pinch of bonito flakes (optional)

For the garnish

• 3 whole scallions, thinly sliced on the diagonal
• 2 Tbs. thinly sliced chives

Sear the beef

Heat a griddle over high heat, or preheat a gas grill to high. Lightly brush the beef with oil and season with salt and pepper. Prepare an ice bath.

Sear the beef on the griddle or grill on all sides until browned, about 2 minutes per side. Plunge into the ice bath and allow to cool,  3 to 4 minutes. Remove the filet and drain well on paper towels, patting the meat dry.

In a 2-quart saucepan, heat 3/4 inch of oil over medium–high heat until shimmering hot. Add the garlic and fry until golden and crispy, about 1 minute. Remove with a slotted spoon. Drain on paper towel.

Make the onion ponzu

In a small bowl, whisk together the onion, oil, lemon juice, vinegar, soy sauce, ginger, and garlic until combined.

Make the tataki dressing

In another small bowl, whisk the soy sauce, vinegar, and bonito flakes, if using.

With a sharp carving knife, thinly slice the beef and arrange on 10 to 12 dinner plates. Spoon some of the onion ponzu on top of the beef, then drizzle on some tataki dressing, and top with the garlic chips, scallions, and chives.

Grilled Top Sirloin

If you aren’t able to season the meat at least 12 hours in advance, do it right before cooking, but use only 3/4 tsp. kosher salt.

• 2-1/2- to 3-lb. top sirloin steak, 1-1/2 to 2 inches thick
• 1-1/2 tsp. kosher salt; more as needed
• Olive or vegetable oil
• Freshly ground black pepper
• 1 recipe Shallots Braised in Red Wine 

Tip:

Figure 5 to 7 oz. of steak per person. Buy two smaller steaks if you can’t find one big enough to serve six.

The day or morning before you plan to cook the steak, sprinkle both sides of it with the salt. Set it on a large plate, cover loosely (waxed paper works well), and refrigerate for 12 to 24 hours.

About an hour before you’re ready to cook, remove the steak from the refrigerator. Prepare a medium-hot charcoal fire or heat a gas grill to medium high. Wipe the steak dry with paper towels, coat very lightly with oil, and season with pepper if you like. Put the steak on the grill, watching for flare-ups especially when cooking the first side. (If the flames threaten to char the entire steak, move it off to the side for a few moments until the fire calms.) Grill 8 to 9 min. per side for medium rare, a minute or two longer per side for medium. Check for doneness by making a small cut into the steak and peeking—if the meat looks a shade less done than you like, it’s ready. Move the steak to a carving board, cover loosely with foil, and let rest for 5 min. (it will continue to cook a bit more).

To serve, either carve the steak into six peices or into 1/4-inch slices. Spoon any collected juices onto the meat and top each serving with the braised shallots.

Seared Rib-Eye with Montreal Spice Mix

• 1 Tbs. vegetable oil; more for the baking sheet
• 1 Tbs. finely chopped garlic (about 2-large cloves)
• 1 Tbs. finely chopped shallot (1 small)
• 1/2 tsp. black peppercorns, cracked
• 1/2 tsp. coriander seeds, cracked
• 1/2 tsp. garlic powder
• 1/4 tsp. white peppercorns, cracked
• 1/4 tsp. mustard seeds
• Pinch dried red chile flakes
• Kosher salt
• 4 rib-eye steaks, 1 inch thick (about 10-oz. each)

Heat the oven to 400°F.

Heat the oil in a small sauté pan over medium-high heat for 1 minute. Remove the pan from the heat, add the garlic and shallot, and let them soften, stirring occasionally, for 2 minutes. With a small spoon, transfer the garlic and shallot to a plate lined with paper towels, leaving as much of the oil in the pan as possible. Return the pan to medium heat and stir in the black peppercorns, coriander seeds, garlic powder, white peppercorns, mustard seeds, chile flakes, and 1/4 tsp. salt. Cook, stirring frequently, until the spices are fragrant and the mustard seeds begin to pop, 2 to 4 minutes. Transfer to the plate with the garlic.

Turn on the exhaust fan. Line a rimmed baking sheet with foil and oil it lightly. Season the steaks with salt on both sides. Heat a heavy 12-inch skillet over high heat for about 3 minutes. Sear two of the steaks in the pan until they’re well browned, about 2 minutes per side. Transfer the steaks to the baking sheet. Sear the remaining steaks in the same manner. Put the baking sheet with all four steaks in the oven. Cook for 5 minutes for medium rare, or to the doneness you prefer. Transfer the steaks to a platter, sprinkle with the spice mix, and cover loosely with foil. Let the meat rest for 5 minutes, and then serve immediately.

Spicy Beef with Peanuts & Chiles

As seductive as picking up the telephone and ordering in on a busy weeknight may be, you can throw together a stir-fry quicker than it takes a delivery person to get to your door. Even better, this dish is just as good as—or even better than—anything you'll find in a to-go carton. If you don't have a stir-fry pan, use a heavy skillet with a large surface area for the ingredients sear properly.  

• 1 lb. flank steak, thinly sliced on the diagonal against the grain
• 2 Tbs. soy sauce
• 2 tsp. fish sauce
• 1/4 tsp. kosher salt; more to taste
• 2 Tbs. fresh lime juice
• 1 Tbs. light brown sugar
• 1/4 cup salted peanuts
• 2 large shallots, coarsely chopped
• 2 Thai or serrano chiles, stemmed and coarsely chopped (don’t seed)
• 3 Tbs. canola or peanut oil
• 1/3 cup coarsely chopped fresh cilantro
• 3 Tbs. chopped fresh basil

Toss the steak with 1 Tbs. of the soy sauce, 1 tsp. of the fish sauce, and the salt. Combine the remaining 1 Tbs. soy sauce and 1 tsp. fish sauce with 1 Tbs. of the lime juice and the brown sugar and set aside.

Pulse the peanuts, shallots, and chiles in a food processor until finely chopped. Transfer to a small bowl.

Set a 12-inch skillet over medium-high heat until hot, about 1 minute. Add 1-1/2 Tbs. of the oil and once it's shimmering, add the beef. Cook, stirring, until the beef just loses its raw appearance, about 2 minutes. Transfer to a plate.

Reduce the heat to medium, add the remaining 1-1/2 Tbs. oil and the shallot mixture, sprinkle with salt, and cook, stirring, until the shallots are soft, about 2 minutes.

Return the beef to the pan. Stir the soy mixture and add it, along with half of the cilantro and basil, and cook, stirring to let the flavors meld, 2 minutes. Season to taste with salt and serve sprinkled with the remaining lime juice, cilantro, and basil.

Beef Daube Provençal

Regardless of how fancy this dish may sound, this is simple, satisfying country cooking.

• 4 lb. boneless lean rump roast, chuck pot roast, sirloin tip, top round, or bottom round, cut into 2-inch cubes
• 1 (750-ml) bottle dry red wine (such as Côtes du Rhône, Bandol, or Mourvèdre)
• 1 carrot, cut into 1-inch pieces
• 1 celery stalk, cut into 1-inch pieces
• 1 onion, preferably Vidalia, coarsely chopped
• 3 Tbs. pure olive oil, plus more if needed
• Coarse salt and freshly ground black pepper
• Bouquet garni (5 sprigs thyme; 4 sprigs flat-leaf parsley; 2 bay leaves, preferably fresh; and 10 whole black peppercorns, tied together in cheesecloth)
• 1 cup pitted green olives
• Finely grated zest of 2 oranges
• 1 Tbs. anchovy paste
• 6 cloves garlic, coarsely chopped
• 1 cup homemade beef stock or reduced-fat, low-sodium beef stock, if needed

To marinate the beef, place the meat cubes in a large nonreactive bowl. Add the wine, carrot, celery, and onion. Cover and refrigerate for at least 2 hours or up to overnight.

Preheat the oven to 350°F. Line a rimmed baking sheet with paper towels. Remove the beef from the marinade and transfer to the prepared baking sheet. Pat the meat dry with paper towels. Strain the marinade, reserving both the vegetables and the liquid separately.

To cook the beef, heat a large, heavy Dutch oven over medium-high heat. Add 2 Tbs. of the oil and heat until shimmering. Season the beef with salt and pepper. Working in two or three batches without crowding, sear the beef until nicely browned on all sides, about 5 minutes. Remove and discard the paper towels; transfer the beef to the prepared baking sheet when done. (In this case, it’s okay to use the same baking sheet for the raw and cooked beef because the meat will be cooked further.) Return the beef to the Dutch oven.

 

Tie the vegetables from the marinade in cheesecloth with cotton twine. (This makes it easier to purée the sauce later.) Add the bundle of vegetables, bouquet garni, olives, orange zest, anchovy paste, garlic, and reserved marinade to the pan. Bring to a boil over high heat. Cover and transfer to the oven. Cook until the meat is tender, 3 to 3-1/2 hours.

Remove the bouquet garni from the Dutch oven and discard. Transfer the beef and olives with a slotted spoon to a bowl. Open the bundle of vegetables and add to the sauce. In the Dutch oven, using an immersion blender, purée the sauce and vegetables until smooth. Or, once the beef and olives are removed, ladle the sauce and vegetables into a blender a little at a time and purée until smooth. Cook the puréed sauce over medium-high heat until it coats the back of a spoon; if needed, thin with beef stock to achieve this consistency. Taste and adjust for seasoning with salt and pepper. Return the beef and olives to the sauce and turn to coat. Taste and adjust for seasoning with salt and pepper. Serve immediately.

Sear-Roasted Rosemary Steak and Potatoes

This is a one-pan take on steak and potatoes. Sear the strip steaks on the stovetop, and then roast them with small red potatoes and rosemary sprigs. Thinly slice the beef before serving it with the potatoes.

• Four 1-1/2-inch-thick top loin (New York strip) steaks (8 to 10 oz. each), trimmed
• 1 tsp. chopped fresh rosemary plus
• 3 sprigs, pulled apart into smaller pieces
• Kosher salt and freshly ground black pepper
• 3 Tbs. unsalted butter
• 2 Tbs. olive oil
• 1-1/2 lbs. small red potatoes, halved or quartered if large
• 2 tsp. balsamic vinegar

Position a rack in the center of the oven and heat the oven to 425°F. Sprinkle the steaks with the chopped rosemary, 1-1/2 tsp. salt, and 3/4 tsp. pepper. In a large (12-inch), oven-proof, heavy-duty skillet (like a cast-iron pan) over medium-high heat, combine 1 Tbs. each of the butter and oil and heat until the butter melts and its foam subsides. Add the steaks and cook without touching until they brown around the edges and easily release from the pan, about 3 minutes. Flip and cook the other sides until they brown, about 2 minutes. Transfer to a large plate.

Add the remaining 1 Tbs. oil to the skillet. Arrange the potatoes, cut side down, in the skillet, scatter the rosemary leaves around the potatoes, sprinkle with 1/2 tsp. salt, and transfer to the oven. Roast until the potatoes are tender when pierced, about 15 minutes. Set the steaks atop the potatoes and cook until the steaks are medium-rare—an instant-read thermometer inserted into the thickest part should register 135°F, about 10 minutes.

Transfer the steaks to a cutting board and let rest for 5 minutes. Toss the potatoes with the remaining 2 Tbs. butter and the balsamic vinegar, and keep warm in the oven (turn the oven off and leave the door slightly open). Serve the steaks thinly sliced, with the potatoes on the side, drizzled with any remaining balsamic and butter mixture and sprinkled lightly with salt and pepper.

Grilled Rib-Eye Steak with Roquefort Butter

One rib-eye is more than enough for one hungry person. Set the table with sharp steak knives.

• 2 Tbs. freshly ground black pepper
• 1 Tbs. fresh thyme leaves
• 1 Tbs. extra-virgin olive oil
• 2 boneless rib-eye steaks, about 20 oz. each (1-1/2 inches thick)
• 1 Tbs. coarse salt
• Roquefort Butter (optional)

In a small bowl or dish, combine the black pepper, thyme, and olive oil and rub equal amounts of the mixture on both sides of each steak. Set aside and prepare the grill.

When the fire is hot (you'll be able to hold your hand just above the grate for 1 second), sprinkle both sides of the steaks with the salt. Grill the steaks on one side for 5 to 6 minutes. If there are flare-ups, move them to another spot on the grill. Turn the steaks and finish cooking on the second side for 3 to 4 minutes. They should be rare to medium rare at this point. For more on doneness, see our video "Grill Steaks Rare, Medium or Well and How to Tell."

Remove the steaks from the grill and transfer to a clean serving platter to rest for 3 or 4 minutes. so the meat relaxes and the juices redistribute.

If you like, serve with a generous tablespoon of Roquefort Butter on each steak, letting the butter soften slightly on the cooked steak for a minute or two. At this point, the steak will have advanced half a degree to a perfect medium rare.

Garden Lettuce Salad with Skirt Steak, Avocado & Toasted Pumpkin Seeds

This recipe is just a simple garden lettuce salad, but the avocado, toasted pumpkin seeds, and skirt steak make it much more satisfying. A mandoline works especially well to quickly, easily, and evenly slice the carrots and radishes.

• 1 clove garlic, pounded to a smooth paste with a pinch of salt
• 2 Tbs. freshly squeezed lime juice; more as needed
• 1 Tbs. red-wine vinegar; more as needed
• 1 tsp. cumin seed, toasted and lightly ground (so still a little coarse)
• 1⁄2 tsp. sweet paprika
• Kosher salt
• 9 Tbs. extra-virgin olive oil
• 1 shallot, thinly sliced
• 1⁄2 cup pumpkin seeds (pepitas)
• One 1-1⁄4-lb. skirt steak, cold
• Freshly ground black pepper
• 2 ripe avocados
• 4 large handfuls assorted mild garden lettuces, about 8 ounces total, washed and dried
• 2 medium-size carrots, very thinly sliced
• 3 radishes, such as French breakfast, very thinly sliced
• Aleppo pepper, for sprinkling (optional)

To make the vinaigrette, combine the garlic, lime juice, vinegar, cumin, paprika, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in 6 Tbs. of the olive oil. Taste with a leaf of lettuce and adjust the vinaigrette with more lime juice, vinegar, or salt if necessary. Set aside.

Put the shallot in a small bowl and cover with ice water. (The ice water crisps the shallot and helps remove some its hot and gassy flavor.) Set aside.

Warm a small sauté pan over medium heat and add 1 Tbs. of the olive oil and the pumpkin seeds. Fry the seeds, tossing or stirring frequently, until golden, about 3 minutes. Transfer to a plate lined with a paper towel and season with salt.

Cut the skirt steak into about 6-inch lengths and return it to the refrigerator until shortly before you are ready to cook it. (Because skirt steak is so thin, you want the beef cold to prevent it from overcooking before it browns.) Season the beef with salt and coarsely ground black pepper. Warm a large cast-iron skillet over high heat until very hot.

Add the remaining 2 tablespoons olive oil and place the beef in the pan without overlapping the strips. Cook until the beef is nicely browned, 2 to 3 minutes. Turn and cook on the opposite side until medium rare, 1 to 2 minutes more; time will vary depending on the thickness of the meat. (If necessary, reduce the heat to medium high to finish cooking thicker sections of the meat.) Transfer to a plate and let rest for about 5 minutes.

Cut the avocados in half lengthwise, remove the pits, and slice the flesh diagonally into about 1⁄4-inch slices. Set aside.

Drain the shallot. Put the salad greens in a large work bowl; sprinkle the shallot, carrots, and radishes on top and season with salt and pepper. Gently toss the salad with just enough vinaigrette to lightly coat the greens. Taste and add more salt if necessary. Add about half of the pumpkins seeds and toss once more. With a delicate hand, transfer the salad to a platter or individual serving plates, evenly distributing the seeds, carrots, and radishes that may have fallen to the bottom of the bowl. Then, using a large spoon and starting at the very edge of the avocado (where skin meets flesh), scoop the flesh out of the avocado in one swoop. Separate the avocado slices and tuck them here and there among the greens. (At this point, I like to season the avocado, as best I can, with salt.) Thinly slice the meat against the grain. Arrange the skirt steak on the side or in the salad. Drizzle any remaining vinaigrette on and around the salad, focusing on the avocado and beef. Sprinkle the Aleppo pepper (if using) and the remaining pumpkin seeds on top. Serve immediately.

Pepper Crusted Sear-Roasted Steaks

• 2 New York strip or sirloin steaks (6 to 8 oz. each), 3/4 inch thick, patted dry
• Salt
• 1-1/2 Tbs. coarsely ground black peppercorns
• Olive oil for the pan
• 1/2 cup red wine (Cabernet Sauvignon or Pinot Noir)
• 2 to 3 Tbs. butter, sliced

Heat the oven to 500°F. Sprinkle the steaks with salt on both sides, and then press the ground peppercorns into the steaks on both sides. Set a large cast-iron skillet over medium-high heat and add just enough olive oil to make a light film. When the oil is very hot, add the steaks, cooking until nicely browned on one side, about 3 minutes. Flip the meat over and put the skillet in the oven. For medium-rare steaks, roast for 3 minutes for 6-oz. steaks; 4 minutes for 8-oz. steaks. Check for doneness with the tip of a knife or by pressing with your fingertips, keeping in mind that the steaks will cook a bit more as they sit. Transfer the steaks to a warm plate and tent with foil.

With a spoon, remove any fat from the skillet. Put the skillet back on the burner and heat to medium high. Add the wine and cook until it's reduced to 2 Tbs., about 7 minutes, scraping up the browned bits with a wooden spoon. Whisk in the butter a slice at a time, whisking until completely melted. Taste and adjust the seasonings, drizzle the sauce over the steaks, and serve immediately with more sauce on the side.

Beef Tenderloin with Wild Mushroom Stuffing & Port Wine Sauce

Don’t be scared off by the liver in this stuffing. It’s really there just to bind the stuffing and add a rich background note; you won’t even notice it.

For the sauce:

• 1-1/4 oz. (2-1/2 Tbs.) unsalted butter
• 1 large shallot, finely chopped (about 1/4 cup)
• One 750-ml bottle tawny port (about 3-1/4 cups)
• 2 sprigs fresh thyme
• 2-1/2 cups low-salt chicken broth
• 1 oz. dried porcini mushrooms
• 2 tsp. all-purpose flour
• 1 tsp. good-quality balsamic vinegar; more to taste
• Kosher salt and freshly ground black pepper

For the stuffing:

• 1 Tbs. dried currants
• 2 Tbs. canola oil
• 1 small chicken liver, fat trimmed and lobes separated (1-1/2 to 2 oz.)
• 1/2 lb. mixed fresh shiitake, oyster, and hen-of-the-woods mushrooms, stemmed and sliced 1/4 inch thick (use all 3 varieties if you can find them; otherwise, try to use at least 2)
• 1 tsp. kosher salt; more to taste
• 1/4 tsp. freshly ground black pepper; more to taste
• 1 small shallot, finely chopped (a heaping 1 Tbs.)
• 2 medium cloves garlic, finely chopped (about 2 tsp.)
• 1/4 cup low-salt chicken broth
• 1 oz. (2 Tbs.) unsalted butter, cut into 4 pieces and softened at room temperature
• 1 Tbs. chopped fresh parsley
• 1-1/2 tsp. Cognac or Armagnac
• 1 tsp. fresh lemon juice
• 1/2 tsp. chopped fresh thyme
• 1/4 tsp. finely grated lemon zest

For the roast:

• 4-lb. beef tenderloin roast, preferably center-cut
• Kosher salt and freshly ground black pepper

Make the sauce reduction:

Melt 1 Tbs. of the butter in a 3- to 4-quart (preferably 8-inch-wide) saucepan over medium-low heat. Add the shallot and cook until softened, about 5 minutes. Add the port and the thyme sprigs and bring to a boil over high heat. Reduce the heat to maintain a brisk simmer and cook until the port has reduced to a syrupy texture, about 30 minutes—you should have about 1/2 cup including the shallot.

Meanwhile, bring the chicken broth to a simmer in a small saucepan. Off the heat, add the porcini and let them soak for 15 minutes. With a slotted spoon, transfer the porcini to a small bowl. Strain the soaking liquid through a fine sieve lined with a paper towel or coffee filter.

Add the soaking liquid and half of the porcini (about 1/3 cup) to the port reduction (save the remaining porcini for the stuffing). Bring the sauce to a boil over high heat. Reduce the heat to maintain a brisk simmer and cook until it has reduced to 1-1/3 cups, about 15 minutes. Strain the sauce through a fine strainer, pressing on the solids. You should have about 1 cup sauce. Set aside until the roast is done.

Make the stuffing:

Soak the currants in hot water for 10 minutes. Drain and put them in a food processor. Add the reserved soaked porcini. Heat 1 Tbs. of the oil in a 10-inch skillet over medium heat. Pat the chicken liver dry and cook on both sides until browned on the outside and just a little pink inside, 3 to 4 minutes total. Transfer to a plate, let cool slightly, and then add to the food processor. Process until finely chopped.

Heat the remaining 1 Tbs. oil in the skillet over medium-high heat. Add the mushrooms, salt, and pepper. Cook, stirring occasionally, until they look wilted and shrunken, 2 to 3 minutes. Add the shallot and garlic and continue to cook, stirring, until the mushrooms are tender and beginning to brown, 3 to 4 more minutes. Add the chicken broth and scrape the bottom of the pan with a wooden spoon to loosen any brown bits. If the liquid doesn’t evaporate right away, boil until it does. Remove the pan from the heat and let cool slightly.

Add the sautéed mushrooms, butter, parsley, Cognac or Armagnac, lemon juice, thyme, and lemon zest to the liver mixture in the food processor. Pulse to form a chunky paste and season to taste with additional salt and pepper.

Scrape the stuffing onto a large piece of plastic wrap and shape it into a log a few inches longer than the roast. Tightly roll the stuffing up in the plastic wrap and twist the ends to form a very tight log. Twisting the ends of the plastic will compress the stuffing so that it’s just a bit shorter than the roast. Freeze until firm, about 2 hours and up to 2 days.

Stuff & cook the roast:

Trim the silverskin and excess fat from the tenderloin. Butterfly the tenderloin by slicing it lengthwise almost but not completely in half, so that you can open it like a book.

Unwrap the stuffing and center it along one half of the roast. Fold the roast back up to its original shape and tie at 1- to 2-inch intervals with butcher’s twine.

Let the roast sit at room temperature for 1 hour (2 hours if the stuffing is frozen solid). Position a rack in the bottom third of the oven and heat the oven to 500°F. Let the remaining 1-1/2 Tbs. butter for the sauce soften at room temperature.

Season the roast generously with salt and pepper and put it on a flat rack set in a roasting pan or heavy-duty rimmed baking sheet. Roast for 15 minutes and then reduce the oven temperature to 325°F. Continue to roast the beef until a meat thermometer inserted into the center of the meat (not the stuffing) registers 125°F for rare or 130°F for medium rare, 30 to 45 minutes more. Move the roast to a carving board and let it rest, loosely tented with foil, for 15 minutes.

Finish the sauce:

While the roast rests, bring the sauce to a simmer in a small saucepan over medium-low heat. Mix the softened butter with the flour to form a paste and whisk it into the sauce. Simmer the sauce to thicken slightly and cook off any raw flour taste, about 3 minutes. Whisk in the vinegar. Season to taste with salt, pepper, and additional vinegar.

Plate & serve:

Remove the strings from the roast and slice it into 8 to 10 medallions. Put a medallion on each plate and drizzle the sauce around the beef.

Marinated Strip Steak with Grilled Scallions

The intense flavor of this homemade marinade adds a special touch to these fine steaks. The grilled scallions make a perfect accompaniment to the beef.

• Four 1-inch-thick top loin (New York strip) steaks (8 to 10 oz. each), trimmed
• Kosher salt and freshly ground black pepper
• 5 Tbs. canola oil
• 2 Tbs. reduced-sodium soy sauce
• 4 tsp. chopped fresh thyme
• 1 Tbs. Worcestershire sauce
• 1 Tbs. Dijon mustard
• 1 Tbs. red-wine vinegar
• 1 large clove garlic, minced
• 10 scallions, bulbs split in half lengthwise if large

Sprinkle the steaks with 1-1/4 tsp. salt and 2 tsp. pepper.

In a medium bowl, mix 4 Tbs. oil with the soy sauce, 3 tsp. thyme, the Worcestershire, mustard, vinegar, and garlic. Put the steaks in a large bowl and coat them with the soy sauce mixture. Cover the bowl and marinate the steaks in the refrigerator, turning occasionally, for at least 4 hours and up to 1 day.

For a gas grill, light the front burner to medium-high and the back burner(s) to medium-low. For a charcoal grill, light a medium fire (about 300°F to 350°F) with two-thirds of the coals banked to one side. Clean and oil the grill grates. While the grill heats, set the steaks out at room temperature. Toss the scallions with the remaining Tbs. oil and 1/2 tsp. each salt and pepper.

Set the steaks over the hotter part of the fire and the scallions over the cooler zone. Cook, covered, until the scallions brown, about 3 minutes, and the steaks have good grill marks and easily release from the grate, about 4 minutes. Flip both the scallions and steaks. Cook the steaks until they’re just firm to the touch, pink when you slice into a thicker part, and register 135°F on an instant-read thermometer for medium-rare, about 4 minutes. Grill the scallions until browned and softened, about 3 more minutes.

Transfer the steaks to dinner plates, top with the remaining tsp. thyme, and serve with the scallions.

Argentine-Style Burger

While this burger won't come together quite as quickly as a basic one, the few extra touches are well worth the time. Sautéing the onion and garlic before adding them to the meat makes for more integrated flavor, as well as a better consistency in the burger. The chimichurri adds intense flavor, and if there's any left over, it's perfect on grilled vegetables, steak, fish, or chicken. What we have is beyond your basic burger, but it's a keeper, especially for those times when you want something jazzy and new.

• 2 Tbs. extra-virgin olive oil
• 1/2 cup finely chopped yellow onion (from 1/2 medium-small onion)
• 2 Tbs. finely chopped garlic (from 6 to 7 medium cloves)
•  1 Tbs. finely chopped jalapeño (from 3/4 medium chile)
• Kosher salt and freshly ground black pepper
• 1-1/2 lb. ground round (85% lean)
• 1-1/2 tsp. ground cumin
• 1-1/2 tsp. dried oregano
• 1/4 cup finely chopped fresh cilantro
• 4 5- to 6-inch pita pockets
• Thin red onion slices (optional)
• Lettuce leaves (optional)
• Chimichurri Sauce

In a medium skillet, heat 1 Tbs. of the oil over medium heat. Add the onion, garlic, jalapeño, and 1/4 tsp. salt. Cook, stirring occasionally, until softened, about 3 min. Transfer to a medium bowl, let cool for 10 min., and then add the ground beef, cumin, oregano, cilantro, 1 tsp. salt, and several grinds of pepper. Mix gently with your hands until just combined. Shape the meat into four burgers, 3/4 inch thick and 4 inches across, working the meat as little as possible. Make a 1/4-inch dent in the center of each burger with the tips of your middle three fingers.

To pan-cook burgers:

Put a large skillet or griddle, preferably cast iron, over high heat and let it get very hot, about 2 min. (The pan is hot enough when a drop of water evaporates instantly.) Add the remaining 1 Tbs. oil and tilt the pan to spread it evenly. Arrange the burgers so there’s as much space as possible between them, reduce the heat to medium high, and cook, uncovered, for 5 min. Turn and cook until the burger feels springy but not mushy when poked, about 3 min. for medium rare (or longer if you’re concerned about undercooked meat).

To grill burgers:

Charcoal: Prepare a medium-hot fire. Cook the burgers, uncovered, on one side for 5 minutes. Turn and cook until the burgers feel springy but not mushy when poked, another 4 to 5 minutes for medium rare.

Gas: Heat the grill to high. When the interior temperature is about 500°F, cook the burgers for 3 minutes with the lid closed. Turn, close the lid, and cook until the burgers feel springy but not mushy when poked, another 3 to 4 minutes for medium rare.

To serve:

Cut the top inch or so off the pitas to open up the pockets wide enough to fit the burgers. Serve the burgers in the pita with red onion and lettuce, if using, and some of the chimichurri sauce.

Sesame Beef and Snap Peas

A drizzle of chili sauce gives the tangy sauce in this dish a touch of heat while toasted sesame seeds and sesame oil offer a double shot of flavor. The dish comes together in minutes for a quick weekday meal.

• 1 lb. flank steak or skirt steak, cut into thin strips
• 1 Tbs. plus 1 tsp. reduced-sodium soy sauce
• 1 Tbs. plus 1 tsp. Asian sesame oil
• Kosher salt
• 1 Tbs. ketchup
• 2 tsp. rice vinegar
• 1 tsp. granulated sugar
• 1 tsp. Asian chili sauce (like Sriracha)
• 2 tsp. sesame seeds, toasted
• 3 Tbs. canola or peanut oil
• 3 Tbs. finely chopped ginger
• 10 oz. sugar snap peas, ends trimmed
• 1 tsp. cornstarch

Toss the beef with 1 tsp. each of soy sauce and sesame oil and 1/4 tsp. salt. In a small bowl, mix the remaining Tbs. each of soy sauce and sesame oil with the ketchup, vinegar, sugar, chili sauce, and half of the sesame seeds.

Heat 1-1/2 Tbs. oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the beef and cook, stirring occasionally, until it loses its raw color and browns in places, about 2 to 3 minutes. Transfer to a large plate. Cook the ginger with the remaining 1-1/2 Tbs. oil until it sizzles steadily and starts to brown lightly around the edges, about 1 minute. Add the snap peas, sprinkle with 1/4 tsp. salt, and cook, stirring, until they turn bright green and start to brown in places, 1 to 2 minutes. Add 1/3 cup water and cook, stirring, until about half of the liquid cooks off and the peas start to soften, about 1 minute. Add the soy sauce mixture and beef, and cook, stirring, for a couple minutes until the mixture heats through and coats the peas and beef. Whisk the cornstarch with 1/4 cup water; add to the beef, and cook, stirring, until the sauce thickens, about 1 minute. Sprinkle with the remaining tsp. sesame seeds, and serve.

Sear-Roasted Beef Tenderloin

Tenderloin has a wonderful texture, but its flavor can be a bit bland. This recipe brings out its natural goodness by salting ahead to concentrate flavors, searing to develop a rich crust, and glazing with ingredients that add depth.

• 1 trimmed whole beef tenderloin (3-1/2 to 4 lb.)
• Kosher salt
• 1 Tbs. Dijon mustard
• 1 Tbs. Worcestershire sauce
• 1 medium clove garlic, mashed to a paste
• 1 tsp. honey
• 1 tsp. soy sauce
• 1 tsp. finely chopped fresh thyme
• Freshly ground black pepper
• 2 Tbs. olive oil

Fold the thinner end of the tenderloin under to create an evenly thick roast; secure with twine. Rub the beef all over with 1 Tbs. salt. Wrap it in butcher paper or plastic wrap, put it on a platter or rimmed baking sheet, and refrigerate for at least 2 hours and up to 2 days.

Remove the beef from the refrigerator and let sit for about an hour before roasting. Meanwhile, position a rack in the center of the oven and heat the oven to 475°F.

In a small bowl, combine the mustard, Worcestershire sauce, garlic, honey, soy sauce, thyme, and a few grinds of pepper; set aside.

Heat a flame-proof roasting pan over medium-high heat, using 2 burners if necessary. Add the oil, swirling the pan to coat, and then add the beef. Cook, turning with tongs, until well browned on all sides, about 12 minutes total. Transfer to a cutting board; wipe out the pan.

Brush the glaze over all of the beef, return it to the roasting pan, and roast to an internal temperature of 120°F for rare, 16 to 20 minutes, or 125°F for medium rare, 22 to 26 minutes. Transfer to a cutting board, tent with foil, and let rest for at least 15 minutes (and up to 1 hour if serving at room temperature). If serving warm or at room temperature, slice the tenderloin 1/2 inch thick and pour any juice that has accumulated over the sliced beef, if you like. If serving cold, wrap the tenderloin in plastic wrap once it has cooled and refrigerate it for up to 24 hours.

Stir-Fried Tamarind Beef & Broccoli

I like to use flank steak here; its full beefy flavor stands up to the marinade. Feel free to moderate the heat by reducing the number of chiles.

• 2 Tbs. tamarind concentrate or undiluted pulp from compressed tamarind
• 1/4 cup soy sauce
• 2 Tbs. granulated sugar
• Juice of 1 lemon
• 3 cloves garlic, crushed and finely minced
• 1 to 2 dried red chiles (more or less to taste), cored, seeded, and crumbled
• 1 lb. flank steak, thinly sliced across the grain
• Oil for stir-frying
• 1 bunch bok choy (about 1 lb.), cut into 3/4-inch slices
• 1 small head broccoli, cut into small florets (about 2 cups)
• Cooked rice (optional)

In a small bowl, combine the tamarind, soy sauce, sugar, and lemon juice. Stir until the sugar is dissolved. Add the garlic and chiles.

Put the beef in a shallow dish, pour the marinade over it, and marinate in the refrigerator for about 30 minutes, turning several times.

Take the meat from the marinade and drain it well so it’s not dripping wet; reserve the marinade. Heat a wok or large heavy skillet until very hot. Add a small amount of oil and swirl the pan to coat. Add about half of the meat and cook over high heat, tossing and stirring constantly, just until the meat is no longer pink, about 1 minute. Transfer it to a bowl and keep it warm. Repeat with the rest of the meat, again transferring it to the bowl.

When all the meat is cooked and removed from the pan, add a bit more oil to the pan. When it’s hot, add the bok choy and broccoli. Stir-fry the vegetables until hot and slightly wilted, about 3 minutes. Transfer to the bowl with the meat. Pour the marinade into the wok and bring it to a boil over high heat. Cook until slightly thickened and glossy. Return the meat and vegetables to the wok and stir gently to coat with sauce. Serve immediately, with rice if you like.

Herb-and-Salt-Crusted Standing Rib Roast with Morel Sauce

A salt, herb, and flour crust blankets the standing rib roast while it cooks, sealing in all the juices and infusing the meat with flavor. The result is a tender, perfectly medium-rare roast beef that’s seasoned all the way through. With a creamy sauce of dried morels and Marsala, it’s luxury on a plate.

• 2 cups kosher or sea salt
• 1 large egg white
• 3 Tbs. freshly ground black pepper
• 3 Tbs. chopped fresh thyme (stems included)
• 2 Tbs. chopped juniper berries
• 2 Tbs. chopped garlic
• 1 Tbs. chopped fresh flat-leaf parsley
• 2 to 3 cups unbleached all-purpose flour; more for rolling
• One 3-bone standing beef rib roast (about 7 lb.), cut from the loin end, chine bone and fat cap removed
• 1 Tbs. vegetable oil
• Morel Sauce

Tip:

It’s a good idea to order your beef rib roast ahead of time. Ask the butcher to remove the chine bone and fat cap for you

In a stand mixer fitted with the paddle attachment, combine 1 cup water with the salt, egg white, pepper, thyme, juniper, garlic, and parsley. Mix on medium speed until blended. On medium-low speed, mix in 2 cups of the flour, adding more as needed, until the dough is firm and feels slightly dry and stiff, like Play-Doh. Continue to mix for 2 minutes. The dough should be smooth and firm but not sticky; add more flour if necessary. Flatten the dough into a rectangle, wrap in plastic, and refrigerate for at least 2 hours and up to 6 hours.

An hour before you’re ready to roast, put the beef on the counter and let sit at room temperature.

Position a rack in the center of the oven and heat the oven to 350°F. Heat a large cast-iron skillet over medium-high heat. Add the oil and put the roast meat side down in the skillet; sear until deeply browned, about 5 minutes. Remove the roast from the pan and set it bone side down on a rack in a roasting pan.

On a lightly floured surface, roll the dough into a 1/4-inch-thick rectangle. Drape the dough over the meat, tucking it in on all sides. Roast until an instant-read thermometer in the middle of the roast registers 125°F for rare or 135°F for medium rare, 1-3/4 to 2-1/4 hours. Let rest for 20 minutes, then remove and discard the crust. (After removing the crust, the roast can rest for up to 30 minutes more.) Carve and serve with the Morel Sauce.

Beef Carpaccio with Carrots and Peas

Taking the classic thin-sliced raw beef dish to the heart of the garden, chef Maria Hines uses fresh, tender peas and young carrots. Not to be confused with the store-bought “baby” carrots, these young ones are slender and naturally sweet.

• One 8- to 10-oz. piece filet mignon, trimmed of any excess fat
• Kosher salt
• 12 small young carrots (about 5 inches long), greens trimmed to 1/2 inch
• Freshly ground black pepper
• 1/2 cup fresh peas
• 2 Tbs. créme fraîche
• 1 Tbs. grated fresh peeled horseradish or bottled white horseradish, drained
• 1 tsp. fresh lemon juice
• 1 tsp. finely chopped shallots
• 1 tsp. finely chopped flat-leaf parsley
• 1 tsp. finely chopped fresh chives
• 1-1/2 Tbs. truffle oil

Freeze the beef until partially frozen, about 45 minutes.

Have ready a large bowl of ice water. Bring a 2-quart saucepan of salted water to a boil. Cook the carrots until crisp-tender, about 3 minutes. Using a slotted spoon, transfer the carrots to the bowl of ice water to stop the cooking, then transfer to kitchen towels and blot dry.

Return the water to a boil and blanch the peas for 30 seconds. Using a slotted spoon, transfer the peas to the bowl of ice water to stop the cooking, then transfer to kitchen towels and blot dry.

Cut the beef into 12 slices. Put a slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until very thin (almost translucent, but be careful not to tear). Remove the top piece of plastic and season the beef with salt and pepper. Wrap the beef around a carrot and set aside. Repeat with the remaining slices of beef.

In a medium bowl, combine the blanched peas, créme fraîche, horseradish, lemon juice, shallots, parsley, chives, and 1/4 tsp. salt, and toss to mix.

Spoon the pea mixture onto a serving platter and spread evenly. Arrange the carpaccio-wrapped carrots on top of the peas. Drizzle with the truffle oil and season with lightly with salt.