Rib Eye Steak

We served these steaks with the Roast Parsnips and Sautéed Broccoli Rabe .

This recipe can be prepared in 45 minutes or less. No oil is needed to sauté these steaks—the juices from the meat mix with the salt to form a delicious crusty coating that prevents them from sticking to the pan.

By mid-decade, indulgence foods were back with a vengeance-a sign that too much of a good-for-you thing was starting to get boring at the dinner table. And when the diet gurus switched their focus from complex carbohydrates to protein, steak regained some respect from nutrition buffs. Also, many specialty foods shops began catering to the most health-conscious meat eaters by offering beef raised without hormones.

The cheese and walnut topping adds a touch of elegance to simple steak

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Grilled rib eyes are sliced and tossed with mint, lemongrass, chili, and lime juice, then served atop a marinated cabbage mixture in this main-course salad.

Bulgogi Editor's note: The recipe and introductory text below are excerpted from restaurateur Jenny Kwak's book, Dok Suni: Recipes from My Mother's Korean Kitchen. Kwak also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Kwak and Korean cuisine, click here. As you will see when you are barbecuing this marinated beef, its smell will make your mouth water. Once you try Korean barbecue, it will become something you crave — even if you're not usually a beef eater. Bulgogi is traditionally eaten with white rice and a variety of sides, usually spicy ones. Most important, serve it with fresh red leaf lettuce, thinly sliced raw garlic, and some spicy fresh peppers to make a ssam: holding the lettuce in your palm, make a wrap that envelops the barbecued beef, some rice, the dipping sauce, and, if desired, the vegetables. Feel free to experiment!

Buy steaks that are at least 1 1/4 inches thick; that way, they can be seared without getting overdone. The Mediterranean-flavored butter adds a great taste accent. Also offer mashed potatoes and steamed broccoli, and drink a Burgundy or Pinot Noir.

Serve this citrus-marinated steak with white rice and pinto beans tossed with butter and a marinated cabbage salad for an authentic Central American meal.

Indigo's chef and owner is Glenn Chu, who was born in Hawaii and learned to cook from his Chinese grandmother — and by watching Julia Child on television. The result: Eurasian cuisine, which Chu showcases in selections as eclectic as goat cheese wontons with four-fruit sauce, and grilled shrimp with Thai macadamia-nut pesto. The romantic dining room has a tropical-island motif, with ceiling fans, bamboo, and bird-of-paradise.

In Belgium, steak-frites is practically one word. A steak without a mountain of Belgian fries and a pint of fresh beer is unthinkable. The two signature dishes of Belgium are moules-frites (mussels with fries) and steak-frites. My grandfather Charles, a butcher all his life, always said to choose meat that is marbled with tiny veins of fat. A perfect steak is small and plump with a thin layer of fat around the edges. A steak that is too lean and thin will have no flavor and will be dry. Look for meat that is labeled prime or choice.

This main-course soup is called pho in Vietnam, where it is eaten at any time of day.

Butter melting over a pan-fried steak mingles with its rosy juices, creating a luscious sauce right on the plate. For smaller appetites, these large steaks can be cut in half to serve four.

Balsamic vinegar balances the richness and pepperiness of this steak. The Radishes with Tarragon Beurre Blanc would be a wonderful starter. Try green beans and the Crisp Rosemary Potatoes as side dishes.

A game-day hero featuring focaccia slathered with Calabrian chili aioli, piled high with cooked steak, melted cheese, peppers, and onions.

Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.

This easy recipe for stir-fried steak and peppers comes together with strips of ribeye and vibrant hot chiles—but you can swap in sweet peppers if you’d prefer.