How do I Make a Gourmet Steak at Home?

Why go out to a steakhouse when you can make an impressive, restaurant-quality steak at home? These recipes make it simple and delicious. We’ve put together some of our favorites, like Steak au Poivre with Red Wine Pan Sauce (great for date night), Skirt Steak with Asparagus and Salsa de Semillas, and a Reverse Sear Steak that’s perfectly cooked with a golden, crispy crust. You can even try classics like steak tartare, carne asada, and other must-have steak dishes.

Hanger Steak with Yellow Squash Romesco

Active Time: 40 minutes
Total Time: 1 hour
Servings: 4

This smoky and sweet yellow squash romesco sauce is inspired by a dish from Cúrate in Asheville, North Carolina, and it’s a great way to highlight fresh, seasonal produce. The sauce is made with grilled summer squash, bell pepper, smoked almonds, sherry vinegar, and warm spices, giving it tons of flavor and depth. Salting the squash before grilling helps remove moisture, making the flavor richer and more intense. Pair the romesco with tender hanger steak, roasted potatoes, and grilled squash for a delicious, well-rounded meal.

Pro Tips from the Test Kitchen

• If you can’t find hanger steak, skirt or flank steak works just as well.
• Want to save time? Use jarred roasted yellow bell peppers.

Wine Pairing Suggestion
A raspberry-scented Burgundy, like Domaine Chevrot Sur le Chêne Maranges, pairs beautifully with this dish.

Make Ahead
You can prepare the romesco sauce up to three days in advance. Just store it in an airtight container in the fridge.

Ingredients

• 3 yellow squash (about 8 ounces each)
• 5 tbsp extra-virgin olive oil, divided, plus extra for grilling
• 3 ½ tsp kosher salt, divided
• ¾ tsp black pepper, divided
• 1 yellow bell pepper
• 1 ½ lbs hanger steak
• ½ cup salted smoked almonds, plus extra for garnish
• ½ tsp paprika
• ¼ tsp ground coriander
• ¼ tsp ground turmeric
• 3 tbsp sherry vinegar, divided
• 2 tbsp fresh parsley, chopped

Directions

1. Prep the Grill and Squash:
   • Preheat your grill to medium-high (400°F to 450°F).
   • Cut two squash in half lengthwise. Toss them with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper.
   • Slice the third squash into ¼-inch-thick pieces on an angle. Sprinkle both sides of these slices with ½ tsp salt and let them sit on paper towels for 20 minutes to remove moisture.
2. Char the Bell Pepper:
   • Toss the bell pepper with ½ tbsp olive oil and grill it, turning often, until it’s charred all over (about 10–12 minutes).
   • Transfer the pepper to a bowl, cover tightly with plastic wrap, and let it sit for 10 minutes. Peel off the skin with a paper towel, and remove the seeds and juices. Set aside.
3. Grill the Squash and Steak:
   • Pat the salted squash slices dry. Place all squash pieces on the grill and cook, turning once, until the slices are charred and the halves are tender (8–12 minutes). Set the slices aside for the romesco and chop the halves for the salad.
   • Turn the grill heat to high (450°F to 500°F). Season the steak with 1 tsp salt and ¼ tsp black pepper, then grill it, turning once, until the internal temperature reaches 125°F for medium-rare (about 8 minutes). Let it rest for 10 minutes before slicing.
4. Make the Romesco Sauce:
   • In a blender, combine the grilled squash slices, bell pepper, almonds, paprika, coriander, turmeric, 1 ½ tbsp olive oil, 1 tbsp vinegar, and 1 tsp salt. Blend until smooth, about 1 minute.
5. Prepare the Squash Salad:
   • In a bowl, whisk together parsley, 2 tbsp olive oil, 2 tbsp vinegar, ½ tsp salt, and ¼ tsp black pepper. Toss the chopped squash halves with this dressing.
6. Serve:
   • Slice the steak and plate it with the romesco sauce and squash salad. Garnish with extra chopped smoked almonds.

Enjoy this vibrant dish that combines smoky, sweet, and savory flavors in every bite!

Carne Asada Clásica

Active Time: 30 minutes
Total Time: 3 hours
Servings: 6

Carne asada has its roots in the northern states of Mexico, like Sonora and Nuevo León, where cattle ranching provided access to some of the best beef in the country. When Mexican immigrants began moving to the U.S. in the 1900s, they brought their love of grilled carne asada with them. By the 1970s, Mexican butcher shops (carnicerías) across cities like Los Angeles, Chicago, and the Bay Area started offering marinated skirt or flap steaks, making it easier for families to enjoy this dish at home. Over time, carne asada became a staple for Mexican celebrations—birthdays, milestones, or just a casual weekend gathering.

This recipe from Bricia Lopez features bold flavors balanced by Worcestershire sauce, a dark Mexican ale, and fresh citrus juices. Flap steak, a common choice for carne asada, is lean and perfect for marinating and grilling at high heat. If you can’t find flap steak, skirt steak is a great alternative, though it’s slightly chewier.

Ingredients

• ¾ cup (6 oz) dark Mexican ale
• ½ cup fresh orange juice
• ¼ cup fresh lime juice
• ¼ cup + 1 tbsp grapeseed oil, divided
• 6 garlic cloves, finely chopped (about 2 tbsp)
• 2 tbsp + ⅛ tsp fine sea salt, divided
• 1 tbsp apple cider vinegar
• 2 ½ tsp Worcestershire sauce
• 1 tsp black pepper
• ½ tsp Mexican oregano
• ½ tsp smoked paprika
• ¼ tsp ground cumin
• ⅛ tsp ground cloves
• 10 spring onions or 15 scallions, divided
• 2 lbs flap steak, patted dry (see note)
• 1 small white onion, thinly sliced (about 1 ¾ cups)
• 2 serrano chiles, stemmed and halved lengthwise
• 1 cup chopped fresh cilantro
• Warm tortillas and salsa, for serving

Directions

1. Make the Marinade:
   In a large bowl, whisk together the ale, orange juice, lime juice, ¼ cup oil, garlic, 2 tbsp salt, vinegar, Worcestershire sauce, black pepper, oregano, paprika, cumin, and cloves.
2. Prepare the Steak:
   Lightly smash 4 spring onions (or 6 scallions) to release some moisture. Add the smashed onions, steak, white onion, chiles, cilantro, and marinade to a large ziplock bag. Seal the bag and massage the marinade into the steak. Refrigerate for at least 2 hours or up to 12 hours.
3. Preheat the Grill:
   Take the steak out of the marinade and pat it dry with paper towels. Discard the marinade. Place the steak on a wire rack over a baking sheet and let it rest at room temperature for 30 minutes. Preheat your grill to very high heat (500°F–550°F).
4. Grill the Steak:
   Lightly oil the grill grates. Grill the steak for 3–5 minutes per side, until it’s charred and an instant-read thermometer reads 125°F for medium-rare (or your preferred doneness). Let the steak rest for 5 minutes before slicing.
5. Grill the Onions:
   Trim the remaining spring onions or scallions. Toss them with 1 tbsp oil and ⅛ tsp salt. Grill them for 4–6 minutes, turning occasionally, until they’re soft and slightly charred.
6. Serve:
   Slice the steak against the grain and serve with the grilled onions, warm tortillas, and salsa.

This dish is all about bold, smoky flavors and the joy of gathering around the grill—perfect for any celebration or weekend treat!

Charred Cucumber Panzanella with Grilled Steak

Active Time: 45 minutes
Total Time: 1 hour 20 minutes
Serves: 4–6

Ingredients

• 2 (1-pound) Wagyu or New York strip steaks, or 1 (2-pound) flank steak
• 5 tbsp olive oil, divided (plus extra for drizzling)
• 4 ½ tsp kosher salt, divided
• 1 ¾ tsp black pepper, divided (plus extra for garnish)
• 12 oz Persian cucumbers (about 5), halved lengthwise
• 1 lb day-old sourdough bread, cut into ¾-inch-thick slices
• ¼ cup unseasoned rice vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 garlic clove, smashed
• ¼ cup neutral oil (like rice bran oil)
• 2 lbs heirloom tomatoes, cut into 1-inch pieces (about 5 cups)
• 1 cup thinly sliced cucumber (English or Persian)
• 1 cup thinly sliced red onion, rinsed in cold water
• 1 tbsp sweet sherry vinegar (like Alvear Pedro Ximenez)
• Flaky sea salt (such as Maldon)
• Fresh basil leaves
• Salsa Verde

Directions

1. Prep the Steak:
   Preheat your grill to high heat (450°F–500°F). Rub the steaks with 1 tbsp olive oil, 2 tsp kosher salt, and 1 tsp black pepper. Let them sit at room temperature for 30 minutes.
2. Grill the Cucumbers:
   Place cucumber halves cut-side down on the oiled grill grates. Grill without flipping until the cut sides are charred, about 10–15 minutes. Remove from the grill and let cool completely (about 30 minutes).
3. Toast the Bread:
   Drizzle the bread slices with ¼ cup olive oil, and sprinkle with ¾ tsp kosher salt and ¼ tsp black pepper. Grill the slices for 3–4 minutes, turning occasionally, until they’re charred but still chewy. Let cool for 5 minutes, then tear into 1-inch pieces. Toss the bread with ½ tsp kosher salt and ¼ tsp black pepper. Set aside.
4. Grill the Steaks:
   Place the steaks on the oiled grill grates. Cook for 4–5 minutes per side for medium-rare, or to your desired doneness. Transfer to a cutting board and let rest for 10 minutes. Slice thinly against the grain.
5. Make the Dressing:
   Blend the cooled cucumber halves, rice vinegar, Dijon mustard, honey, garlic, and ¾ tsp kosher salt until smooth (about 20 seconds). Slowly add the neutral oil and blend until combined (about 8 seconds).
6. Assemble the Panzanella:
   In a large bowl, toss the bread pieces with the cucumber dressing and let them soak for 3 minutes. Add the tomatoes, sliced cucumber, onion, sherry vinegar, ½ tsp kosher salt, and ¼ tsp black pepper. Gently fold everything together.
7. Serve:
   Drizzle the panzanella with olive oil and garnish with flaky sea salt, black pepper, and basil leaves. Serve alongside the grilled steak and a generous helping of salsa verde.

This dish combines smoky grilled steak with a vibrant, tangy panzanella salad that’s packed with fresh veggies and toasted bread. It’s perfect for summer cookouts or an elegant weeknight meal!

Grilled Picanha with Piri Piri

Active Time: 1 hour
Total Time: 2 hours 50 minutes
Serves: 6

Overview

Junior Borges takes picanha, Brazil’s famous top sirloin cap, and grills it to perfection. This cut of beef is incredibly flavorful, juicy, and tender. With just a simple seasoning of salt and pepper, the meat’s natural taste really shines. To add some extra flair, Borges pairs it with a piri piri sauce made with malagueta chiles. These small but fiery peppers pack a sweet heat, making the sauce a flavorful cousin to chimichurri, but with the extra depth of sweet red bell peppers.

If picanha is hard to find, you can use tri-tip instead. It has great marbling and cooks the same way, but it might be a bit chewier.

Pro Tips from the Test Kitchen

• Gas Grill Option: Light one side of the grill to medium-low (300°F–350°F) and keep the other side off. Follow steps 3–5 as directed.
• Make Ahead: The piri piri sauce can be refrigerated in an airtight container for up to three days.
• Wine Pairing: A bold, peppery Malbec, like Finca Decero Remolinos Vineyard, complements this dish beautifully.

Ingredients

• 1 (3-pound) whole picanha, preferably Wagyu
• 1 tbsp flaky sea salt (plus more for serving)
• 1 tsp black pepper
• ½ cup extra-virgin olive oil, divided
• 2 cups finely chopped red bell pepper (about 2 peppers)
• 1 tbsp minced garlic (about 3 cloves)
• ½ tsp kosher salt, divided (plus more to taste)
• ½ cup thinly sliced scallions (about 3 scallions)
• ½ cup chopped fresh parsley
• ¼ cup finely chopped shallot
• 2 tbsp red wine vinegar or Cabernet vinegar
• 1 tsp thinly sliced malagueta chiles (or red Thai chiles, about 3 small ones)

Directions

Prep the Picanha:
Trim off the silver skin and reduce the fat cap to about ½ inch thick. Score the fat cap with shallow crosshatches, being careful not to cut into the meat. Place the picanha on a baking sheet, season generously with flaky sea salt and black pepper, and let it sit at room temperature for 1–2 hours.

1. Make the Piri Piri Sauce:
   Heat 2 tbsp olive oil in a skillet over medium heat. Sauté the red bell peppers, garlic, and ¼ tsp kosher salt, stirring often, until soft but not browned (about 15 minutes). Let the mixture cool for 20 minutes, then mix it with scallions, parsley, shallot, vinegar, chiles, the remaining 6 tbsp olive oil, and ¼ tsp kosher salt. Taste and adjust the salt if needed. Cover and chill until ready to serve.
2. Set Up the Grill:
   Open the bottom vent of your charcoal grill and light a chimney starter full of briquettes. Once they’re covered with gray ash, pour them onto one side of the grill to create two zones: direct heat and indirect heat. Adjust the vents to maintain a temperature of 300°F–325°F.
3. Grill the Picanha:
   Place the picanha fat-side down on the cooler side of the grill. Cover and cook until the internal temperature reaches 110°F (about 35–45 minutes).
4. Sear the Meat:
   Move the picanha to the hot side of the grill. Sear it uncovered, turning frequently, until all sides are browned and the internal temperature hits 120°F–125°F for medium-rare (1–2 minutes per side). Be careful of flare-ups from the rendered fat.
5. Rest and Serve:
   Let the picanha rest on a cutting board for 15–30 minutes. Slice it thinly against the grain, sprinkle with flaky sea salt, and serve with the piri piri sauce.

This recipe brings the bold flavors of Brazil to your table. The juicy, tender picanha and vibrant piri piri sauce are sure to impress your guests at any cookout!

Also Read: What are Some Unique Gourmet Vegetarian Recipes?

Miami Cuban-Style Steak with Mojo

Serves: 6

Ingredients

• ½ cup fresh lime juice
• ⅓ cup water
• ¼ cup fresh orange juice
• 1½ teaspoons salt
• ½ teaspoon oregano
• ½ teaspoon freshly ground black pepper
• ½ cup olive oil
• 8 large garlic cloves, thinly sliced
• 1 teaspoon ground cumin
• 6 thin sirloin steaks (8 ounces each)
• 3 tablespoons chopped fresh cilantro
• Vegetable oil (for the grill)
• 2 sweet onions, sliced ¼ inch thick

Instructions

Make the Mojo Marinade:
In a bowl, mix the lime juice, water, orange juice, salt, oregano, and pepper.

1. Cook the Garlic and Cumin:
   Heat the olive oil in a saucepan over medium heat. Add the sliced garlic and cumin, cooking until the garlic turns golden and smells amazing (about 2 minutes). Be careful not to burn it! Slowly stir in the juice mixture, bring it to a boil, then remove it from the heat. Let the mojo cool to room temperature.
2. Marinate the Steaks:
   Place the steaks in a large glass dish. Stir the chopped cilantro into the cooled mojo, then pour half of it over the steaks. Turn the steaks a few times to coat them evenly. Cover and refrigerate for 1–2 hours. Save the rest of the mojo for later.
3. Prepare the Grill:
   Preheat the grill and brush the grates lightly with vegetable oil.
4. Grill the Onions and Steaks:
   Remove the steaks from the marinade and pat them dry. Brush the onion slices with some of the reserved mojo. Grill the onions over the cooler part of the grill until lightly charred and tender (about 4 minutes per side). Grill the steaks over high heat for about 2 minutes per side, or until they’re cooked to medium-rare.
5. Serve:
   Arrange the steaks and onions on a platter. Spoon the remaining mojo over the top and serve right away.

This recipe is packed with bold citrus flavors and the smoky goodness of the grill. The zesty mojo adds a tangy punch to the tender steaks and sweet onions, making it perfect for a summer cookout or casual dinner. Enjoy!