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

    Recipe #474727

    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

    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

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

    Recipe #352204

    1 Reviews |  By AmyZoe

    This is my favorite pot roast recipe.

    Recipe #346821

    This is so good and can be baked in your oven while you are running errands. Ideal for dinner for two with plenty leftover for another meal! Add your favorite root veggies to make it your own.

    Recipe #345270

    This is a great tasting pot roast with a slightly italian bent...not enough to be called italian, but the influence is there. There are no cream of something soups in it, and everything is fresh. It is like the pot roast your Mom made for Sunday dinner.

    Recipe #328664

    Sometimes simple is the best! This is how dh loves his steak!

    Recipe #320856

    12 Reviews |  By Derf

    Delicious pot roast - the meat stays together so it is easily sliced but tender too fabulous gravy.

    Recipe #317798

    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

    3 Reviews |  By 2Bleu

    Very tough and inexpensive cuts of meat, made tender and delicious with a wonderful onion flavor and (if you prefer), some vegetables.

    Recipe #306661

    While I was working at a pasta place as a cook, we often made steaks for ourselves for dinner. This marinade came about from playing with the ingredients that we had on hand. This will make even a cheap steak very tender. For the red wine, use what you are going to eat with the steaks - This is not the time for your bottle under the kitchen sink! When this has done its job tenderizing your steaks, this marinade does double duty as one if the best steak sauces out there. Prep time does not include marinating time.

    Recipe #287264

    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

    3 Reviews |  By Annacia

    This recipe adapts very well for use with chuck eye, rolled cross rib or rump roast. It is recommended getting your roast coated in the crust and allowing to sit overnight to absorb some of the wonderful flavors. Just remember that the roast must be removed from the refrigerator at least a few hours before you are planning on roasting it, to warm. Roasting time will vary with size of roast and desired doneness. Roasting times are given in recipe.

    Recipe #272779

    Three ingredients + almost zero prep + your trusty slow cooker = *RGF*. (Really Good Food.) While there's a tiny kick from the peppers, it's not the eye-watering kind of heat I tend to fear. I got this from allrecipes.com where the author suggests serving the meat and peppers on toasted hoagie rolls with provolone or mozzarella and your choice of condiments. If using cheese, (which would help temper any heat from the peppers), top the roll with the meat, then cheese and zap it in the microwave for a few seconds or, better yet, under the broiler, particularly if you're toasting your rolls there. You could also slap a serving on tortillas with appropriate condiments. (Damn, I'm getting hungry.) Some reviewers add broth and onions to the crock pot, but it really doesn't need it. Let your taste buds be your guide! *** UPDATE *** The other night I mixed some shredded Monterey Jack and this lovely seriously aged Dutch Unie Kaas Robusto, broiled it on the top half of a sesame seed bun until melted, then slapped that puppy on the meat-topped lower half of the bun. I also experimented with a little Cattlemen's (Smokehouse) bbq sauce. And in addition to the slices of garlic inserted into the meat, I put 1/2 of a head of garlic in one of those little drawstring bags and plopped that puppy in the crockpot to cook with the rest of the ingredients. Yum!

    Recipe #265535

    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

    I looked though most of the pot roast recipes and all seemed to use liquid of some kind. I have simply made it this way all my life and think it is very good and easy. I start out with a fatty bone in thick piece of beef (which can be called many different things. Here they call it 7 bone in. Not sure why}. Works every time. Most important, you must have tight fitting lid or seal real well. Otherwise the meat will dry out and be tough. The low and slow cooking temp is what makes this work.

    Recipe #259757

    1 Reviews |  By KGCOOK

    I have made this recipe out of my crock pot book many times, "Rival Crock Pot, Slow cooker Favoites". My husband says it's his favorite.

    Recipe #258462

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

    Recipe #256897

    My good friend Renee taught me to make meatloaf this way. I have tried several other recipes but this is my favorite. I leave out the bell pepper in mine.

    Recipe #252027

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