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    You are in: Home / Cookbooks / Beef And Steak Recipes
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    120 recipes in

    Beef And Steak Recipes

    Alexa's Cilantro-Ginger Flank Steak by Riverlivin' Photo courtesy of Bayhill
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    Made this for Christmas Eve, and it turned out perfectly with our 8 pound prime rib. My butcher had said "500 and five minutes a pound". Most of the recipes I found online were not like this, but several were. I tried to keep it stupidly simple. This is a great recipe for us, and got rave reviews from the family. I am not a cook ...if I can do this, so can anyone. The prime rib we had from this recipe got rave reviews from the entire family, so it's keeper for us. Note that we have an electric oven, and used a $14 Taylor digital meat thermometer from Sears.

    Recipe #471685

    Portillo's restaurant, in Chicago, are famous for their beef sandwiches. This would be one of those dishes you could make for your family and freeze leftovers for another meal.

    Recipe #29955

    This is a recipe by Robbie Rice for copycat recipes. I made this with skirt steak today and it was delicious!!!

    Recipe #474727

    Recipe #450645

    I adapted this one from Rachael Ray, and I absolutely love it. I have used this one for the grill at least a dozen times so far. It's a huge hit!

    Recipe #251605

    Found on Pinterest, posting so I can try....looks delicious! Adapted from Emeril Lagasse’s “Emeril at the Grill”

    Recipe #477230

    This is what I cook when I want to pull out all the stops and impress people. It's easy but tastes like something you'd get at a 5-star restaurant. I double all the ingredients for added flavor, sometimes tripling the garlic. From Bon Appetit, December 2000.

    Recipe #207633

    I found this great recipe at Detroit Free Press, submitted by Susan Selasky. The ingredients are ones that are typically available is most kitchens and the flavor really bursts from this economical cut of meat.

    Recipe #307631

    From McCormick, this sounds good and super quick. Food.com won't let me enter the 1st ingredient - it should be McCormick Swedish Meatball Seasoning & Sauce Mix.

    Recipe #465181

    I learned this recipe from an old friend's mother about 15 years ago. I was over for supper one night and this is what she made. I fell in love with the recipe and had to have it. I have put my own spin on things to perfect this basic winter recipe. (Unfortunately for me, I recently became a vegan...but my family eats it up!) It's delicious!

    Recipe #335020

    I use this recipe on ribeyes all of the time. This is truly the best I have ever had. I got the recipe from watching a travel show on TV and decided to try it. My husband wont even order a steak in a restaurant, other than Red Lobster (lol, isn't that funny - I think it's the new wood fire grill they have). Anyhow, he says and I agree that this IS the seasoning to use. This makes a lot, so I leave it in an air tight container and have it ready when I need it. I made smaller portions before but found that I just had to keep mixing it up. It keeps very well. Oh, and the seasoning works great for corn on the cob also!

    Recipe #359092

    24 Reviews |  By Rita~

    Tender and nicely seasoned.

    Recipe #73238

    Serves 2 but just double to serve 4. We make this in several variations depending on the pantry spices.

    Recipe #256897

    This recipe from the December 2000 issue of Canadian Living was served in the posh dining cars of the Royal Canadian Pacific! It is definitely dinner party fare but also good enough for your family!

    Recipe #144169

    Boneless beef chuck roast is ideal for this recipe; the tough meat becomes tender and succulent when cooked with moisture for a long time. Trim away as much fat as possible to keep the sauce from becoming greasy.

    Recipe #454545

    5 Reviews |  By JCC

    This is a fail-proof recipe for roasting Beef. It comes out perfect every time. Rule of thumb: Cook the roast for 20 minutes at 500°F then turn the heat down to 300°F and cook for 18 minutes per pound for medium rare. I have been cooking my roasts this way for 20 years and every time I make a roast my husband and friends cannot stop complementing my expertise.

    Recipe #273621

    Fairly simple to prepare, quite delicious! Got this recipe out of a newspaper years ago.

    Recipe #352204

    There has been many requests for pan seared steak that is started in a skillet then finished cooking in the oven this is the recipe/method for the perfect seared steak---to insure perfect doneness you will need an instant-read thermometer for this, and you will need a cast-iron or a heavy oven-proof skillet --- the times listed are for 2-1/2-inch thick steaks preferably New York or rib-eye. --- IMPORTANT do not add on any salt until the steak is finished cooking, salt will draw out the juices, and make certain to leave the steak/s out at room temperature for 1-1/2 hours this will relax the meat fibers and make for a tender juicy steak

    Recipe #354979

    12 Reviews |  By Jezski

    This is a method, not a recipe. I posted this in answer to a forum request from Bobbie #3. She was pleased with the way it worked and suggested the method might be a help to others. I have no clue as to where I picked up these directions. NOTE: Zaar insists on an ingredients list. Please disregard and just do your own thing. This is a METHOD, not a recipe.

    Recipe #262535

    This is hearty comfort food. Serve with mashed potatoes, a veggie and good bread for sopping up the sauce. YUM!

    Recipe #6505

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