Looking for the Best Steak Recipe

Simplest:  I really like Dizzy Pig Cow Lick on steaks.  Usually I prefer just salt and pepper, but when I want to jazz it up a bit, I like Cow Lick a lot.

Fanciest:  Regular reverse sear steak with salt and pepper with this sauce mostly on the side so you can have some bites plain and some with sauce from Saveur:

Salsa Delle Erbe

1 cup packed basil leaves 

1 cup packed flat-leaf parsley leaves 

2 tablespoons packed fresh oregano leaves 

1 tablespoon packed fresh rosemary leaves 

1 tablespoon packed fresh thyme leaves 

1 tablespoon packed fresh tarragon leaves 

2 cloves garlic minced 

3⁄ 4 cup extra-virgin olive oil plus 2 tbsp. 

Kosher salt and freshly ground black pepper to taste 

24 oz. 2"–3"-thick rib-eye strip, or porterhouse steak 

Put the herbs and garlic on a cutting board and finely chop together with a large knife. Transfer herb mixture to a small bowl and stir in 3/4 cup oil. Season herb sauce with salt and pepper, cover with plastic wrap, and set aside for at least 1 hour to let the flavors meld. 

Meanwhile, put steak on a plate; season generously with salt and pepper and rub with the remaining oil. Reverse sear.

The dish is based on one served by the Italian-born chef Cesare Casella at Salumeria Rosi in New York City.

I grilled large rib-eyes and added a red wine reduction sauce that made it perfection. Used a Cab. Sorry it’s in a book somewhere but I’m sure it is on the net somewhere. 

I’ve had steaks rubbed with Hardcore Carnivore black.  I also like Worcestershire and some minced garlic with salt and pepper. 

U_tarded said:

... the pioneer woman ... has a creamy blue cheese sauce that is awesome...

Thanks for posting that -- I'm not a huge fan of hers, but boy, she sure made that sound and look fantastic.  By the time I got to the end of her series of photos and descriptions I was really craving that dish!

She also put really well how I feel about sauces (and rubs) on steak:

Good steaks do not need sauce. But they’re every bit as delicious with a good sauce as they are on their own. And as much steak as we eat in our household, I like to change things up. 

Most of the time, on a really good steak all I want is salt and pepper.  I don't want to cover up the fantastic flavor of a properly cooked steak.  But once in a while, yeah, it's great to have a change.

At least one world leader likes an overcooked steak with ketchup. Not me, but maybe you don't want to rule it out.

More seriously, I keep it simple Raising the Steaks or a Montreal-type seasoning, but nailing the finish temp is more important to me than whatever seasoning is or isn't used. Some blue cheese sprinkled on, or a chimichurri sauce if we're looking for a change of pace.

@RRP nailed it! Butter is an underrated compliment to steaks. I’m a big fan of putting a pad of a compound butter on a steak after it comes off the heat, right before it hits the table. Garlic herb and Gorgonzola my go-to’s. 

I also 2nd @Woadie ‘s recommendation of the Hardcore Carnivore Black. 

Theophan said:

U_tarded said:

... the pioneer woman ... has a creamy blue cheese sauce that is awesome...

Thanks for posting that -- I'm not a huge fan of hers, but boy, she sure made that sound and look fantastic.  By the time I got to the end of her series of photos and descriptions I was really craving that dish!

She also put really well how I feel about sauces (and rubs) on steak:

Good steaks do not need sauce. But they’re every bit as delicious with a good sauce as they are on their own. And as much steak as we eat in our household, I like to change things up. 

Most of the time, on a really good steak all I want is salt and pepper.  I don't want to cover up the fantastic flavor of a properly cooked steak.  But once in a while, yeah, it's great to have a change.

This is how we feel too, we eat steak at least 1x per week so this is a nice change, plus I love a good stinky blue cheese.  

I can’t stand all the story behind the recipes but usually her stuff is solid, we make a cornbread dressing at thanksgiving that we got from her that is fantastic.

Salt, pepper and a dash of cumin and a nice Chimichurri for a board sauce 

jetman96 said:

pat of Kerry-Gold butter.

bearnaise sauce with a fillet mignon, trex a ribeye with salt on the sear and cowlick or raising the steaks on the rest before roasting, strip steak is better with the sousvide with salt rosemary and thyme at 120 for 4 hours then cool it a bit and dry it off for the sear

Theophan said:

Simplest:  I really like Dizzy Pig Cow Lick on steaks.  Usually I prefer just salt and pepper, but when I want to jazz it up a bit, I like Cow Lick a lot.

Fanciest:  Regular reverse sear steak with salt and pepper with this sauce mostly on the side so you can have some bites plain and some with sauce from Saveur:

Salsa Delle Erbe

1 cup packed basil leaves 

1 cup packed flat-leaf parsley leaves 

2 tablespoons packed fresh oregano leaves 

1 tablespoon packed fresh rosemary leaves 

1 tablespoon packed fresh thyme leaves 

1 tablespoon packed fresh tarragon leaves 

2 cloves garlic minced 

3⁄ 4 cup extra-virgin olive oil plus 2 tbsp. 

Kosher salt and freshly ground black pepper to taste 

24 oz. 2"–3"-thick rib-eye strip, or porterhouse steak 

Put the herbs and garlic on a cutting board and finely chop together with a large knife. Transfer herb mixture to a small bowl and stir in 3/4 cup oil. Season herb sauce with salt and pepper, cover with plastic wrap, and set aside for at least 1 hour to let the flavors meld. 

Meanwhile, put steak on a plate; season generously with salt and pepper and rub with the remaining oil. Reverse sear.

The dish is based on one served by the Italian-born chef Cesare Casella at Salumeria Rosi in New York City.

This looks similar to chimichurri sauce, but a few more herbs.  I’m going to give it a shot.  

A nice thick Filet Mignon with Carne Crosta was a very memorable steak dinner for my wife and me. A sauteed mushroom/cream reduction on the side. I cooked it T-Rex to try to maximize the crust. Dee Lish!