Stuffed Blue Cheese Burgers
A good way to tell if these burgers are cooked to your liking-without cutting into them to peek-is to watch how the meat cooks on the sides. When the raw pink color first disappears you know they're still rare in the middle; a couple of minutes ... [... more]
Fine Cooking |
BLT Burger
This ultimate summer burger gets its amazing flavor from the combination of smoky bacon and a sweet-and-spicy ketchup with caramelized onions and Southwestern spices.Serves four. Put the ground meat in a mixing bowl; sprinkle with the salt and ... [... more]
Fine Cooking |
Pan-Seared Skirt Steak with Warm Radish and Red Onion Pickle
The quick vegetable pickle is a bright, tangy complement to marinated steak. If there's any left over, try it on a turkey sandwich.Serves 6 to 8. Let the steaks rest for at least 5 minutes; then slice thinly across the grain and transfer to a ... [... more]
Fine Cooking |
Beef Picadillo - Fine Cooking
A Latin American and Caribbean favorite, picadillo is a savory-sweet ground beef filling that's delicious wrapped in lettuce leaves. It's also good in tacos, quesadillas, and omelets.Serves four to six. Heat the oil in a large skillet over medium ... [... more]
Fine Cooking |
Watercress Salad with Steak, Sautéed Shallots & Stilton
This salad is heavier on greens than on steak, making it a lighter meal.Serves four. In a small bowl, whisk 2 Tbs. of the olive oil, the lemon juice, Worcestershire sauce, mustard, and a generous pinch of salt. Season both sides of the steak with ... [... more]
Fine Cooking |
Slow-Roasted Beef Tenderloin with Double-Mushroom Ragoût
Roasting the beef at a low temperature cooks the meat slowly and evenly and gives you time to finish preparing the other dishes.Serves eight. In a small bowl, combine the olive oil, thyme, garlic, 1 tsp. salt, and several generous grinds of black ... [... more]
Fine Cooking |
Corned Beef Panini with Muenster Cheese and Wilted Cabbage
My kosher granfather wouldn't have dreamed of melting Muenster cheese on his corned beef, but I can't resist this combination after having enjoyed it in Germany as an adult. This recipe is excerpted from the cookbook Panini Express.Makes two ... [... more]
Fine Cooking |
Steak au Poivre with Cognac Sauce
If you want to dress things up, try an intense, exotic variety of black pepper like Malabar (see our test kitchen article for information on peppercorn varieties). Serve with a green salad and french fries or roasted potatoes.Serves four. Crack ... [... more]
Fine Cooking |
Pan-Seared Steak with Caper-Anchovy Butter
If you can't find tri-tip, this butter is great with any cut of steak.Serves two. Mash the anchovy fillet into a paste on a cutting board with the side of a chef's knife. Sprinkle the garlic with a pinch of kosher salt and mash it into a ... [... more]
Fine Cooking |
Pepper-Crusted Beef Roast with Rosemary Chimichurri
New York strip steaks come from the beef loin, which is why the cut is sometimes called a strip loin roast.Serves six to eight. In a small bowl, mash the oil, rosemary, salt, pepper, and garlic with the back of a spoon. Rub all over the beef and ... [... more]
Fine Cooking |
Grilled Skirt Steak with Quick Romesco Sauce
Prepare a medium-high grill fire. If you have one large piece of skirt steak, cut it crosswise, separating the thicker part from the thinner. Season the steak on both sides with salt and pepper. Tear the bread into large pieces, put in a food ... [... more]
Fine Cooking |
Bacon-Wrapped Meatloaf
Instead of using breadcrumbs to bind my meatloaf, I tear up bread into small pieces to provide delicate pockets of softness in each slice of meatloaf. For a decadent touch, I wrap the meatlof in bacon and then use a bit more bacon to make a ... [... more]
Fine Cooking |
