15 Steak Recipes That Make Any Summer Dinner a Celebration

The best birthday, Father's Day, and weekend dinners start here.

By
Devan Grimsrud
Devan Grimsrud
Devan Grimsrud

Devan Grimsrud is a Berlin-based writer, editor, and recipe developer originally from Minneapolis, Minnesota. After working in television production with James Beard Award-winning chef Andrew Zimmern, she relocated to Berlin and became the managing editor at Kitchen Stories, an international digital cooking platform with millions of active users. 

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Published June 11, 2025
Devan Grimsrud
Grilled Flank Steak Marinade with Lime
Nick Evans

Every year growing up, my single birthday wish was to dig into a big rare steak, my absolute favorite food. It quickly became a tradition for my family, and we would go out or grill in in honor of my turning one year older. Once I moved out, the tradition didn't stop, and it's something I still find myself craving and turning to as my birthday comes around each year.

For me, steaks and birthday celebrations are nearly synonymous, but that doesn't mean I only eat steak as a celebration. A big steak hot from the grill on a summer weekend, eaten with my dad for Father's Day, sliced up with friends and served in corn tortillas—a great steak can do it all.

Below, I've gathered up 15 of our best steak recipes featuring all of the most popular cuts, from strip steak to ribeye, skirt and flank steak to tri-tip. Whether you make them on the grill or in your kitchen, for a celebration or just another beautiful day of life, these recipes are a treat, so enjoy!

  • Skirt Steak with Avocado Chimichurri

    Quick and Easy weeknight skirt steak sliced across the grain and covered with avocado chimichurri on a white plate

    Simply Recipes / Jessica Gavin

    "Sear for a few minutes on each side for medium-rare doneness. If the meat becomes overcooked, the texture is extremely tough and chewy. Medium-rare is the way to go for this cut." —Jessica Gavin, Recipe Developer

  • Grilled Chili Lime Flank Steak

    Grilled Flank Steak Marinade with Lime

    Simply Recipes / Nick Evans

    "Flank steak needs a little acid to help tenderize the fibrous muscle and provide flavor. Do this, and you will have tender, succulent slices of beef. Skip this step, and there’s a good chance you’ll be chewing shoe leather."—Summer Miller, Recipe Developer

  • Cowboy Steak (Bone-In Ribeye) With Chimichurri Sauce

    A baking sheet with cowboy steak and sauce.

    Simply Recipes / Ciara Kehoe

    "A cowboy steak is a rather thick (2 inches) cut of meat. It lends itself well to searing first, to get browning, then slower cooking with either indirect heat on the grill, or in the oven."—Elise Bauer, Simply Recipes Founder

  • Hanger Steak with Shallots

    Stovetop Hanger Steak with shallots on a platter for serving

    Simply Recipes / Elise Bauer

    "Hanger steak is sold either whole, looking somewhat like a "V", or trimmed of the center gristle, in which case they resemble a tenderloin. If you get a whole piece, make sure to cut away and discard the center main gristle that connects the 2 tenderloin-ish pieces."—Elise

    Continue to 5 of 15 below

  • Skirt Steak

    A cutting board with sliced skirt steak, ready to serve

    Simply Recipes / Jessica Gavin

    "There are actually two types—the outside and the inside skirt steak. The outside skirt is more desirable because it’s tender and less coarse. It will be about 3 to 4 inches wide, about 1/2 to 1 inch thick, and noticeably longer compared to the inside cut."—Jessica Gavin, Recipe Developer

  • Easy Steak Au Poivre

    Overhead view of a platter of sliced flank steak and small bowl of sauce all on a wooden tabletop

    Simply Recipes / Sara Haas

    "Flank steak is lean, and if cut with the grain, it can be tough and chewy to eat. Instead, find the grain and slice against it or perpendicular to it. Cutting this way cuts the muscle fibers, providing a more tender result."—Sara Haas, Recipe Developer

  • Gordon Ramsay’s 4-Ingredient New York Strip Steak

    Sliced steak with garlic and rosemary on a plate with a fork

    Simply Recipes / Frank Tiu

    "This is a thick cut of meat—be generous with salt and pepper. Blot excess moisture before searing to get that perfect crust."—Frank Tiu, Recipe Developer

  • Steak Diane

    A plate of steak Diane ready to serve and eat

    Simply Recipes / Elise Bauer

    "Steak Diane is traditionally made with a thinly pounded steak and a cognac, butter, and shallot sauce that is flambéed right before serving to great dramatic effect."—Elise

    Continue to 9 of 15 below

  • Santa Maria Style Tri-Tip

    Up close view of a tri tip steak sliced.

    Simply Recipes / Ciara Kehoe

    "To ensure perfectly cooked steak every time, use a meat thermometer to check for your desired level of doneness (120°F for a rare, 130°F for medium-rare, and 140°F for medium)."—Elise

  • Grilled Marinated Flank Steak

    Grilled Marinated Flank Steak sliced thinly on cutting board

    Simply Recipes / Elise Bauer

    "When it comes to marinating, the ideal amount of time is 12 hours, but you can marinate it for up to 24 hours. You should let it sit in the marinade for a minimum of 2 hours, even if you're pressed for time."—Elise

  • Stanley Tucci’s Steak Oreganato

    Sliced steak served on a white plate with garnishing, next to dining utensils and a glass of wine on a wooden table

    Simply Recipes / Nathan Scott Hutsenpiller

    "Don’t let all that leftover wine and oil go to waste! Use it to sauté vegetables for a quick, flavorful side dish."—Nathan Hutsenpiller, Recipe Developer

  • Filet Mignon with Red Wine Sauce

    Filet Mignon with Red Wine Sauce

    Simply Recipes / Eliezer Martinez

    "Filet mignon is a steak cut from the tenderloin, a missile shaped muscle which lays beneath the ribs, right along the backbone. The tenderloin muscle is called "tenderloin" because it is just that, tender. It doesn't get the exercise that would make it tough, like a shank or shoulder. It is also relatively lean."—Elise

    Continue to 13 of 15 below

  • Peppercorn Steak

    A plate of peppercorn steak, ready to serve and eat

    Simply Recipes / Elise Bauer

    "This recipe calls for 3 tablespoons of peppercorns, cracked. If you're using whole peppercorns, measure them out first, then crack them. If you're using pre-cracked pepper, use 1 1/2 tablespoons."—Elise

  • Easy Broiled Steak

    Overhead view of sliced oven broiled steak and silverware on a wooden cutting board.

    Simply Recipes / Coco Morante

    "Basically, any steak that’s 3/4-inch to 1-inch thick will cook through nicely, while getting charred around the edges under the intense heat of the broiler: sirloin, top round a.k.a. London broil, New York strip, ribeye, tri-tip steaks (not the whole roast)."—Coco Morante, Recipe Developer

  • Grilled Flank Steak with Mushrooms

    Grilled Flank Steak with Mushrooms

    Simply Recipes / Elise Bauer

    "Since a large flank steak can be unwieldy, to make it easier to handle, if you want, you can slice the steak in half down its length (with the grain) before cutting it into slices across the grain."—Elise

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