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Original Steak Tartare

“The legend goes that Tartare tribes when fighting in the past didn't even have time to stop and cook their food. They are said to have kept the meat underneath their saddles and mince it in this way. Today this dish is a gourmet classic. This dish is eaten like a pate, spread on a piece of warm toast with fresh tomato and onion rings on top. It is very important though to make sure that both the meat and the egg are very fresh because they are eaten raw.”

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Easy Barbeque Beef Tenderloin Steak

Submitted by: Bobbie

For sensational flavor, rub nice thick tenderloin steaks with olive oil, crushed garlic and meat tenderizer. Let the meat sit for a bit and then grill.

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Beef Pepper Steak

Submitted by: Marla

Marinated for one hour with tamari sauce, sugar, garlic, and crushed black peppercorns, this tender filet steak makes a quick and elegant dinner for two.

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Murphy Steaks

Submitted by: Carisa Yake

If you love garlic, you 'll love Murphy steak. Slivers of fresh garlic are inserted into slits cut into the surface of each steak. After chilling in the fridge to mingle all the garlic flavor, they 're grilled and served up to four lucky people.

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Persian Shish Kabob

Submitted by: Manouchehr Delshakib

Lime juice, chopped onion, salt, pepper and some time in the fridge is all that it takes to turn cubes of beef into Persian delights.

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Chateaubriand

Submitted by: Rayna

Savory tenderloin filets are quickly seared, then fried in butter. Tastes great with freshly ground black pepper and a Bernaise sauce.

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Country Fried Steak and Milk Gravy

Submitted by: Patti

I have been making this for years and my family just loves it. The gravy is great served over the steak, or on mashed potatoes.

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Brandied Pepper Steak

Submitted by: Tina Franco

A top round steak is seasoned with cracked pepper, seared in butter, then served with an exquisite brandy cream sauce.

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Less-Butter Steak Diane

Submitted by: Heidi-Ho

Home Town: Portsmouth, Rhode Island, USA

Reduce the amount of butter used to make this classic steak dish, but keep the flavor in a rich mushroom sauce flavored with red wine, garlic, shallots, parsley, lemon juice, and Worcestershire sauce. Delicious!

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Herbed and Spiced Roasted Beef Tenderloin

Submitted by: Eileen D.

Here's a special-occasion roast enhanced with classic seasonings. Roasting two large ends of tenderloin instead of one whole piece ensures even cooking. (The meat needs to be coated with its aromatic rub, then chilled for at least six hours before roasting.)

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Blake's Best Steak

Submitted by: Blake

Great recipe for grilled steaks that does not require marinating for several hours. Rub the steaks with oil and garlic, salt and pepper to taste, and when the coals are ready, throw the steaks on the grate. Fresh rosemary is placed on top of the meat while grilling.

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