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The secret to creating a terrific crust on a well-marbled cut of beef: rubbing on a salty-sweet spice mix and letting the meat air dry before grilling.
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No wimpy little salad here. Thick slices of steak top peppery greens with a boldly flavored dressing over all. Its entirely satisfying.
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Who needs steak and potatoes when you can have steak and polenta?
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Get Sunny Anderson's Steak Fajitas with Chimichurri and Drunken Peppers Recipe from Food Network
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Get Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce Recipe from Food Network
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Get Sweet Potato Toast with Steak, Roasted Peppers and Arugula Recipe from Food Network
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This steak showcased the Pacific Northwest's iconic Walla Walla onions and morel mushrooms. The tomato-and-asparagus salad he serves alongside the beef would be wonderful all on its own as a first course.
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Get Cacao Nibs Rub on Tri Tip or Skirt Steak Recipe from Food Network
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Get Brazilian Flank Steak with Fresh Chimichurri and Fried Yucca Recipe from Food Network
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Get Black Angus New York Strips with Mesa Steak Sauce Recipe from Food Network
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Get Bison Steak au Poivre with Red Wine Shallot Marmalade Recipe from Food Network
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Get Grilled Flank Steak with Shallot and Red Wine Sauce Recipe from Food Network