Steak is one of the simplest dishes that can still feel luxurious. With a few basic techniques you can master cooking steak at home—whether in a skillet, oven, grill, or on a gas griddle. These steak recipes and tips will help you make tender, flavorful steaks every time.
How to make the perfect steak
The most important rule for a great steak is simple: don’t overcook it. Aim for the doneness you prefer, but avoid extended cooking beyond your target temperature. Many cooks prefer medium-rare for the best balance of flavor and tenderness, but the method below can help you hit any desired doneness consistently.
To avoid overcooking, remove the steak from the heat a few degrees below your target final temperature, then let it rest. Use a fast, reliable instant-read thermometer to check internal temperature quickly and accurately.
| STEAK TEMPERATURES | REMOVE FROM HEAT | FINAL TEMPERATURE |
| RARE | 115° | 120° |
| MID-RARE | 125° | 130° |
| MEDIUM | 130° | 135° |
| MEDIUM-WELL | 135° | 140° |
| WELL | 140° | 145° |
A quality instant-read thermometer takes the guesswork out of doneness. Professional cooks and enthusiasts often choose fast, accurate models so they can check multiple steaks quickly without letting heat escape from the oven or grill.
Thermapen
A fast, accurate instant-read thermometer is invaluable. Instant readings are especially important when using pellet grills or high-heat searing methods.
Choosing the right steak
Choosing the right cut makes a big difference in flavor, texture, and how the steak should be cooked. Below are common cuts and what to expect from each so you can pick the best option for your meal and cooking method.
- Filet Mignon (Beef Tenderloin): Extremely tender because it comes from a low-activity muscle. It’s lean with a mild flavor. Select uniform pieces for even cooking.
- Ribeye: Richly marbled and flavorful. The fat melts during cooking and keeps the steak juicy. Look for even marbling and avoid large external fat or gristle.
- New York Strip (Top Loin): A good balance of tenderness and beefy flavor. Less marbling than ribeye but still flavorful; choose thick, evenly cut steaks.
- T-Bone: Contains both strip and a portion of tenderloin separated by a T-shaped bone. Offers two textures on one steak—seek pieces with generous portions of both muscles.
- Porterhouse: A larger T-bone with a bigger tenderloin portion. Best when thick so the tenderloin portion remains juicy while the strip cooks.
- Sirloin: Leaner and more economical, with solid flavor. Choose pieces with even color and some marbling to avoid toughness.
- Flank: A long, flat, lean cut with long muscle fibers. Best when marinated and sliced thin against the grain to maximize tenderness.
- Skirt: Thin and intensely flavored, from the plate. It benefits from high-heat cooking and must be sliced against the grain for tenderness.
- Hanger: Also called the butcher’s cut, prized for bold flavor. Cook quickly over high heat and slice against the grain to serve.
- Flat Iron (Top Blade): Taken from the shoulder with good marbling and great flavor. Look for uniform thickness to ensure even cooking.
Selecting tips
- Marbling: White fat streaks throughout the meat add flavor and juiciness when cooked.
- Color: A fresh steak has a bright cherry-red color. Dark spots or brown tones can indicate older meat.
- Thickness: Thicker cuts let you develop a crust while keeping the center at the desired doneness.
- Uniformity: Even thickness ensures consistent cooking from edge to center.
What cuts hold up best to medium-well cooking?
While many steak fans prefer a pink center, some diners want steaks cooked closer to medium-well. Cuts with higher marbling and fat content tend to tolerate longer cooking without drying out—ribeye, well-marbled New York strips, and marbled flat iron steaks are good choices. Lean cuts can dry out when cooked past medium, so choose fattier cuts if you plan to cook to medium-well.
Our Steak Recipes collection
Below is a curated collection of steak recipes and ideas that cover a variety of cuts and cooking methods: grilling, reverse-searing, smoking, griddling, and recipes that use steak in sandwiches, tacos, and more. Each entry includes a short description and an image to help you choose what to try next.
Steak Recipes
All the steak recipes you could want: steaks, roasts, tacos, sandwiches, and more.
Traeger Tri-Tip
An easy, tender tri-tip barbecue recipe that’s great any night of the week—typically served medium-rare for best texture and flavor.
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Traeger Smoked Beef Tenderloin
Simple to prepare and impressive to serve, smoked beef tenderloin is elegant and perfect for special occasions.
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Traeger Ribeye
Ribeye cooked on a pellet grill with options for traditional sear or reverse sear—rich, beefy, and full of flavor.
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Blackstone Top Sirloin Cap Steak
Top sirloin cap is tender and flavorful—perfect for cooking on a griddle with butter and a simple seasoning of salt and pepper.
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Snake River Farms American Wagyu Manhattan Filet
Manhattan filets from American Wagyu are exceptionally tender and rich—an indulgent option for special meals.
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Blackstone Griddle Ribeye
A popular method for cooking ribeye on a flat top griddle—quick, consistent, and easy to master.
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How to cook an American Wagyu Ribeye
Step-by-step guidance for a perfectly cooked Wagyu ribeye; the technique can be applied to other well-marbled cuts as well.
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How to Cook a Perfect Tri Tip
Tri-tip is gaining popularity for its bold flavor and versatility—learn how to smoke, grill, or reverse-sear it for the best results.
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Traeger Grilled Hanger Steak
Hanger steak offers excellent flavor at a good value—best cooked quickly over high heat and sliced against the grain.
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Traeger Reverse Seared Flank Steak
Reverse-searing flank steak produces even cooking and great tenderness—slice thin against the grain for the best bite.
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Traeger Carne Asada
Marinated steak grilled quickly to medium-rare and served with warm tortillas—classic carne asada flavor in minutes.
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Reverse Seared Flat Iron Steak
Flat iron steaks develop great flavor when smoked or cooked low and slow, then finished with a hot sear for a caramelized crust.
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Blackstone Griddle Steak
A simple, fast griddle method to get restaurant-quality steak at home in under 15 minutes.
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Blackstone Griddle Tomahawk Ribeye
Tomahawk ribeye on the griddle makes for an impressive centerpiece—easy to execute with the right heat control.
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Perfect Grilled Tomahawk Steak
The dramatic tomahawk steak delivers both theater and superb flavor—best when cooked to the right internal temperature and rested properly.
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Pellet Grill Picanha
Picanha cooked on a pellet grill highlights the beef’s natural flavor—simple seasoning and careful heat are all you need.
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Traeger Grilled Filet Mignon
Quickly grilled filet mignons yield tender, restaurant-quality steaks—serve with your favorite sides for a special meal.
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Blackstone Filet Mignon with Lobster
A decadent surf-and-turf featuring tender filet mignon topped with buttery lobster tail—perfect for celebrations.
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Reverse Seared T-Bone Steak
A thick T-bone smoked then seared delivers a deep smoky flavor and a crisp crust—one of the most satisfying steak preparations.
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Traeger Grilled New York Strip
A simply seasoned New York strip grilled to perfection—classic, reliable, and full of beef flavor.
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Recipes using steak
Traeger Beef Bulgogi
A quick Korean BBQ-style dish that cooks in under 30 minutes with accessible ingredients and bold flavor.
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Blackstone Philly Cheesesteak
Homemade Philly cheesesteaks made on a griddle—fast, flavorful, and ideal for feeding a crowd.
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Stuffed Breakfast Croissant with Steak
Savory breakfast croissants filled with steak and eggs—a great make-ahead or crowd-friendly breakfast option.
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Steak Bites
Quick, bite-sized steak pieces perfect for weeknight dinners or appetizers—great with a simple pan sauce.
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Easy Mongolian Beef
A satisfying Mongolian beef recipe that’s easy to make and full of savory, slightly sweet sauce.
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Steak and Potato Pie
Hearty steak and potato pie that’s perfect for cooler weather—a comforting family meal.
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Beef Stroganoff
Classic beef stroganoff with tender slices of beef in a rich sour cream sauce—serve over egg noodles.
Easy Steak Chili
Use leftover prime rib or steaks to make a rich, flavorful chili—mix with ground beef if needed to stretch the dish.
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Reverse Seared Steak Fajitas
Reverse sear steak, toss with peppers and onions, and finish in a hot skillet for juicy steak fajitas with great char.
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Traeger Steak Kabobs
Skewered steak and vegetables brushed with a spicy teriyaki and finished with sesame seeds—great for grilling nights.
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Blackstone Steak Tacos
Quick and delicious steak tacos made on the griddle—perfect for weeknight dinners and gatherings.
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Blackstone Steak Quesadilla
Turn leftover steak into melting, savory quesadillas on a flat-top griddle—an easy, kid-friendly meal.
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Blackstone Steak Bites
Marinated steak bites with a flavorful sauce—easy to prepare and perfect for sharing.
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Blackstone Teriyaki Steak Yakisoba
A stir-fry of steak, vegetables, and yakisoba noodles with a savory-teriyaki glaze—fast, colorful, and satisfying.
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