The T-bone, rib-eye, porterhouse and filet mignon have been revered on American steakhouse menus for decades. Whether grilled, panfried or broiled, these popular cuts are sure to please.
Spanish Steak >
Chimichurri Steak >
Grilled Rib-Eye Steaks >
Steak with Porcini Butter (Wild Porcini Sea Salt) >
Bacon-Wrapped Filets Mignons >
Bacon-Wrapped Beef Tenderloin >
Beef Tenderloin with Bordelaise Sauce, Caramelized Carrots and Shallots >
Filets Mignons with Pesto and Grilled Tomatoes >
Grilled Beef Filets with Caramelized Shallots >
New York Strip Steak with Creamed Spinach (Vadouvan) >
Grilled Steak with Avocado-Tomatillo Salsa and Tortillas >
Classic Steaks au Poivre >
Florentine Steak >
Grilled Florentine Steak >