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  1. Whisk the Worcestershire, Dijon, brown sugar, 2 tablespoons of the olive oil and 2 tablespoons of the vinegar in a large bowl until combined. Add the beef to the bowl and toss to coat in the marinade.

    • Amy Stevenson for Food Network Kitchen
  2. Aug 6, 2021 · Lastly is the T-bone steak, which is a strip steak and a fillet, divided by a T-shaped bone, all in one steak. A T-bone is a steak for a crowd, mostly because it is a very large cut, but also ...

  3. Apr 25, 2024 · A nice cut of steak is a great option for a weeknight dinner that’s full of protein. Unlike chicken dinners, steak often cooks in less time and can be eaten medium or medium rare—you just need ...

    • By: Taylor Murray
  4. Feb 2, 2023 · Hanger: Hanger steak is a bit of a hidden (and affordable) gem because it looks a bit gnarly when it’s first removed from the cow. However, butchers and savvy carnivores know better. However ...

  5. Jul 23, 2020 · Next create two cooking zones -- a hot one for charring and searing and a cooler one for gentle cooking. For a gas grill, turn the burners on one side to high and the other side to low.

  6. Apr 25, 2024 · Don’t save steak for special cccasions! These char-grilled recipes are so easy you can whip them up for any backyard barbecue or weeknight dinner, all summer long.

  7. Jun 24, 2024 · Steak salad can take on a south-of-the-border flair with the help of a few key ingredient swaps. First, the beef top round is marinated in a tasty combo of garlic, chili powder, paprika, and ...

    • By: Taylor Murray
  8. Jan 21, 2022 · Roast the steak until it's 10 degrees F below your desired degree of doneness (110 degrees F for rare, 120 degrees F for medium-rare or 130 degrees F for medium). Remove it from the oven.

  9. Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour. Finely grate 2 cloves of the garlic into a large bowl.

    • Susan Vu for Food Network Kitchen
  10. Season each side of each steak with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large, heavy-bottomed skillet with a lid over medium-high heat. Melt 1 tablespoon of the butter with the oil ...

    • Martha Tinkler for Food Network Kitchen
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