I like a good steak at the end of a long training week. I keep a few cuts in the freezer so a real dinner is never more than a hot pan away. It is high in protein and fast. Salt it, sear it, and rest it.
Grilled
Grilled Tri-Tip
Tri-tip is popular on the west coast and less known elsewhere. It is leaner than ribeye but full of flavor, and it feeds a group without costing a fortune. Grill it hot, then slice it thin against the grain so every piece stays tender. Serve it hot off the grill or cold on a salad the next day.
Grilled Flank Steak
Flank is one of the leanest, highest-protein cuts you can throw on the grill. It cooks in minutes and absorbs a marinade well. Slice it thin against the grain so it does not turn chewy. This is my weeknight steak when I want dinner fast.
Grilled Skirt Steak
Skirt steak needs a hard, fast sear. It has a loose grain that soaks up marinade and chars well over high heat. Cook it hot and quick, then slice it thin for tacos or straight off the board. It is lean, fast, and full of beefy flavor.
Steak Fajitas
Steak fajitas turn a lean cut into a full dinner. Marinate and grill the beef, then slice it thin and pile it into warm tortillas with charred peppers and onions. The steak keeps it high-protein while the veg adds bulk and flavor. Everyone can build their own at the table.
Carne Asada
I make carne asada when I want grilled flavor with little effort. A citrus-and-garlic marinade and a hard sear give the beef a smoky char. Slice it thin against the grain for tacos, bowls, or straight off the board. It is lean and high in protein.
Seared in a pan or served raw
The tartare is the one dish here that is not cooked.
Seared Ribeye
I choose ribeye when I want a rich steak. All that marbling means it stays juicy even if you slightly overshoot the sear. A cast iron pan and a few minutes a side is all it takes. Salt it early and rest it after.
For beef steaks and roasts, the FSIS safe minimum internal temperature is 145°F followed by a 3 minute rest.
Filet Mignon
Filet is the most tender cut, and a small portion is enough. It is leaner than you would guess, so it is a high-protein choice for a special night. I keep the sides light, like broccolini, so the steak stays the focus. Do not overcook it, and let it rest before you cut in.
Surf and Turf
I make surf and turf for celebrations. A seared steak next to shrimp or lobster covers 2 lean proteins on 1 plate. It sounds fancy but comes together quickly. Melt a little butter for the seafood.
Pepper-Crusted Steak
A heavy black-pepper crust adds heat to a plain steak. I press cracked pepper into the surface before searing so it toasts and sets. The crust adds the flavor while the beef brings the protein.
Steak Tartare
Tartare puts the flavor of the beef first. Finely chopped raw steak, seasoned well, is about as protein-dense as food gets. Use the freshest, highest-quality beef you can find and keep everything cold. Top it with a cured yolk and eat it with toast points.
Steak Frites
Steak frites is the bistro dinner I make when I want something a little indulgent. A seared steak next to crispy fries is simple and high in protein. I bake or air-fry the fries so the meal is less greasy. A little compound butter on top ties it together.
Chopped Steak
Chopped steak is a budget-friendly steak dinner. Seasoned ground beef formed into a patty and seared gives you steakhouse flavor for less. Top it with onions and a rich gravy. It is high in protein and fast.
Sliced Sirloin Steak
Sirloin is an everyday steak with good value for the price. It is lean, high-protein, and takes well to a hard sear. Slice it thin against the grain and fan it out over a board or a salad. This is the steak I grill most often on a regular weeknight.
Steak with Saffron Rice
I make this when I want the steak to share the plate. A seared steak over golden saffron rice makes dinner feel a little special. The beef brings the protein while the rice soaks up the juices. A quick pea puree on the side adds color and a little sweetness.
Seared Short Ribs
When I do not have hours to braise, I sear short ribs hard in a hot pan. The high heat gives you a deep crust while the inside stays rich and beefy. Cut them off the bone to serve. This is a fast way to cook short ribs on a weeknight.
Roasted in the oven
Each is a larger cut roasted and sliced for the table.
Prime Rib
Prime rib is the roast I make when the whole family is at the table. It cooks low and slow to an even pink, then gets a hard blast of heat for the crust. Sliced thick, it is a high-protein centerpiece for a holiday table. Save the drippings for gravy.
Roast Beef
A roast beef dinner is an old-school meal. Season a good cut, roast it to medium-rare, and slice it thin for a plate that is mostly protein. The leftovers carve down into sandwiches.
Beef Tenderloin
Beef tenderloin is the cut I save for the holidays. It is very tender and lean, and it slices into even medallions for a table. A quick sear and a hot oven is all it needs before resting. Serve it with a little horseradish.
Braised, smoked and slow cooked
Braised Short Ribs
I make braised short ribs when it is cold out and I have time. A long braise breaks the meat down until it falls off the bone over a pile of mashed potatoes. It is rich and high in protein. Make it a day ahead and the flavor deepens.
Smoked Brisket
Brisket is a weekend project. Low and slow over smoke turns a tough cut into tender, sliceable protein. A simple salt-and-pepper rub is all a good brisket needs. Slice it against the grain and serve it with the bark on.
Beef Bourguignon
Bourguignon is my cold-weather project. Beef braised in red wine with mushrooms and onions turns tough meat tender and deeply savory. It is rich, high-protein, and even better reheated the next day. Serve it over noodles or mashed potatoes to catch the sauce.
Classic Pot Roast
Pot roast is the Sunday dinner I grew up on. A chuck roast goes low and slow with vegetables until it shreds with a fork. It is filling, high in protein, and needs little attention while it cooks. 1 pot feeds a crowd and the leftovers make great sandwiches.
