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Yield: 4 servings

Leaves from 6 sprigs marjoram, about 5 inches long

Leaves from 6 sprigs rosemary, about 5 inches long

8 garlic cloves

1 teaspoon kosher salt

1 teaspoon red pepper flakes

2 tablespoons cognac

2 tablespoons extra-virgin olive oil

1 tablespoon freshly cracked black pepper

4 strip steaks, 1½ inches thick, about 8 ounces each

1. In a mortar or mini food processor, pound or process the marjoram, rosemary, garlic, salt, red pepper flakes, cognac, olive oil and black pepper into a coarse paste. Rub paste evenly on both sides of the steaks. Allow the steaks to rest at room temperature for at least 30 minutes and up to 1½ hours before grilling.

2. Grill directly over a medium-hot fire, turning occasionally, until crusty on the outside, about 5 minutes on each side for medium rare. Allow to rest briefly before serving.

Per serving: 467 calories; 18g fat; 5g saturated fat; no cholesterol; 67g protein; 5g carbohydrate; no sugar; 0.5g fiber; 825mg sodium; 40mg calcium.

Recipe from “The Rose Pistola Cookbook,” by Reed Hearon and Peggy Knickerbocker

Yield: 4 servings

1 tablespoon granulated sugar

3 tablespoons soy sauce

1 tablespoon sake or dry sherry

4 large garlic cloves, finely chopped

3 scallions, white part only, minced

2 teaspoons finely chopped ginger

2 teaspoons toasted (dark) sesame oil

1 pound skirt steak, trimmed and cut into 4 portions

Salt and pepper

4 large flour tortillas or 8 small

1. Preheat grill. Combine sugar, soy sauce, sake, garlic, scallions, ginger and sesame oil in a flat dish. Add the steak and coat well with the marinade. Let marinate at room temperature for 30 minutes, turning once. Remove meat from marinade, sprinkle with salt and pepper, and grill on each side for 2 to 3 minutes for medium rare. Remove from grill, cover and let rest 5 minutes.

2. Meanwhile, place the tortillas on the grill one at a time; heat for 45 seconds to 1 minute, then flip and heat the other side. Slice meat thinly against the grain and serve in warm flour tortillas.

Per serving: 417 calories; 19g fat; 6g saturated fat; 74mg cholesterol; 29g protein; 32g carbohydrate; 4g sugar; no fiber; 1,439mg sodium; 114mg calcium

Recipe by Bobby Flay, via the Food Network

Yield: 4 to 6 servings

1 double-cut rib steak, about 2 to 2½ pounds, or a very thick ribeye steak

Salt

Canola oil

4 tablespoons unsalted butter, cold and cut into ½-inch dice

6 thyme sprigs

2 crushed garlic cloves

3 tablespoons maître d’hôtel butter (recipe follows)

1. Tie a piece of kitchen twine around the circumference of the steak to hold its shape during cooking. Place meat on a rack over a baking sheet so that air can circulate around both sides. Generously salt the steak on both sides and let dry uncovered in the refrigerator for 1 day, so that the salt has time to penetrate into the flesh and draw out moisture.

2. One hour before cooking, remove the meat from the refrigerator and bring to room temperature. If there is any moisture on the meat, pat it dry with a paper towel. Preheat oven to 450 degrees.

3. Heat a cast-iron skillet over high heat. If bone is exposed, wrap it in aluminum foil to prevent it from burning, and season the meat with salt a second time. Add 3/8 inch of canola oil to the pan. When the oil is wafting smoke, add the steak and sear for 4 to 5 minutes, or until dark brown and crusty on the bottom. Flip the steak and brown the second side for 2 to 3 minutes.

4. Pour off most of the oil, leaving about 1 tablespoon in the pan. Add the cold-cubed butter, thyme and garlic. Baste the meat with the butter and pan juices for a few minutes, then place in the hot oven.

5. After 5 minutes, carefully remove the pan from the oven, place it on your cooktop and baste the meat again with the foaming butter and pan juices for 1 minute. Return to the oven for about 10 to 15 minutes, or until a meat thermometer reads 130 degrees for medium rare. (The cooking time depends on the thickness of the meat and its temperature going into the oven). Transfer the meat to a rack to rest for 10 to 15 minutes before serving.

6. Remove the kitchen twine from the steak. If desired, slice meat off the bone and then slice against the grain in ¼-inch slices to serve. Sprinkle with crunchy finishing salt, if you have it, and place 3 discs of maître d’hôtel butter on top of the warm sliced beef.

Per serving (based on 6): 587 calories; 50g fat; 23g saturated fat; 156mg cholesterol; 35g protein; 1g carbohydrate; no sugar; no fiber; 159mg sodium; 37mg calcium

Recipe by Thomas Keller via

MAITRE D'HOTEL BUTTER

Yield: 16 servings

1 stick (½ cup) unsalted butter, room temperature

2 tablespoons chopped fresh parsley

½ teaspoon fresh lemon juice

½ teaspoon salt

Black pepper to taste

Thoroughly mix butter, parsley, lemon juice, salt and pepper in a small bowl. Place on parchment or waxed paper and roll into a log. Chill until firm, 1 hour. Can be kept in the refrigerator for 1 week.

Per serving:��51 calories; 6g fat; 4g saturated fat; 15mg cholesterol; 1g protein; no carbohydrate; no sugar; no fiber; 74mg sodium; 3mg calcium

Recipe by

Yield: 4 sandwiches

3 tablespoons vegetable oil

1 pound flank steak

1 medium carrot, cut into large dice

½ white onion, cut into large dice

2 garlic cloves, quartered

2 to 3 cups red wine

2 large sprigs fresh thyme

2 teaspoons salt, divided

1 red bell pepper

1 large red onion, sliced crosswise into ¾-inch wheels

2 tablespoons olive oil

½ teaspoon sherry vinegar

4 ciabatta rolls

8 slices Gruyère cheese

1. Preheat oven to 350 degrees.

2. Choose an ovenproof skillet (with a lid) or Dutch oven large enough to fit the meat in snugly but still lie flat. Add 2 tablespoons of the vegetable oil to the skillet over high heat. When the oil begins to shimmer, add the meat and cook for 5 to 7 minutes on each side, until deep brown in color. Remove the meat and set aside.

3. Reduce the heat to medium-high. Add the carrot, onion and garlic, and sauté until the vegetables start to brown but are still firm. Return the meat to the pan, and add enough red wine to come ¾ of the way up the side of the meat.

4. Add the thyme and 1 teaspoon of the salt. Cover and transfer to the oven. Braise the meat for 2½ hours, checking occasionally to make sure the liquid does not dry out (if it does, add more wine). The meat should be very tender and soft enough to pull apart with a fork. Transfer to a plate to rest and cool.

5. While the meat cooks, roast the red pepper over a high flame, turning occasionally with tongs, until charred all over. Place in a bowl, cover with plastic wrap and rest 20 minutes. Rub off the charred parts with your fingers (some charred parts are fine) and slice pepper into strips. If you do not have a gas stove, place pepper on a foil-covered baking sheet and place in the 350-degree oven, turning occasionally, until soft and wrinkled all over, about 45 to 55 minutes. Remove and, when cool enough to touch, slice pepper into strips.

6. Brush the red onion with the remaining 1 tablespoon vegetable oil. In a skillet over high heat, grill the onion — without separating into individual rings — until charred on the outside and slightly cooked on the inside. Place in a bowl and separate into rings. Add the peppers, olive oil, sherry vinegar and remaining 1 teaspoon salt, and mix well.

7. Strain the liquid the meat was cooked in into a bowl. With two forks, separate the meat into chunky strings and roughly cut them crosswise into 2- to 3-inch pieces. Combine the meat with the juices, and coat well.

8. Slice the ciabatta rolls in half. Place 1 slice of cheese on each bottom and top half. Arrange the meat on the bottom halves and peppers on the top halves, and place all the roll pieces in the 350-degree oven. Cook until the cheese is melted. Place the top halves on the bottom halves, cut in half and serve.

Per serving: 883 calories; 44g fat; 23g saturated fat; 130mg cholesterol; 51g protein; 50g carbohydrate; 7g sugar; 4g fiber; 2,075mg sodium; 635mg calcium

Adapted from “’Wichcraft” by Tom Colicchio and Sisha Ortúzar

Yield: 4 servings

4 steaks (sirloin, T-bone, ribeye, New York strip or skirt)

¼ cup dry mustard, such as Colman’s

¼ cup Worcestershire sauce

1 large, juicy lime

Coarse salt

White pepper

1. Place steaks on a platter and sprinkle 2 tablespoons of the dry mustard over them. Pat the steaks with the flat part of a fork to spread the mustard evenly. Sprinkle with 2 tablespoons of the Worcestershire sauce, then squeeze half the lime juice over them. Pat the steaks with the fork. Season generously with salt and pepper.

2. Turn the steaks over and repeat on the other side. Let the steaks marinate for 15 to 20 minutes while you preheat the grill.

3. Set up the grill for direct grilling, and preheat to high.

4. Brush and oil the grill grate. Place the steaks on the hot grate and grill, turning with tongs, until cooked to taste, 4 to 6 minutes per side for medium-rare. Do not rotate the steaks, or you will knock off the mustard mixture. Transfer to a platter and let rest 3 minutes.

5. Slice the steaks thinly on the diagonal, as you would for London broil. Let the slices marinate in the meat juices for a minute or two, then serve.

Per serving: 808 calories; 55g fat; 24g saturated fat; 182mg cholesterol; 71g protein; 7g carbohydrate; 2g sugar; 1g fiber; 960mg sodium; 55mg calcium

Recipe from “The Barbecue! Bible” by Steven Raichlen

Yield: 1 serving

1 portion flatbread

½ tablespoon oil

6 ounces New York strip or sirloin steak

Salt and pepper

About 6 cherry tomatoes

½ tablespoon butter

2 eggs

1. Preheat oven to 500 degrees and place pizza stone or a baking sheet in the lower third of the oven.

2. Roll out flatbread dough until thin. Place on a piece of parchment paper on top of an upside-down baking sheet, prick several times with a fork and slide parchment onto the hot pizza stone or baking sheet. Bake until golden brown, 9 to 10 minutes. If the dough puffs up while baking, prick with a fork to deflate.

3. Meanwhile, heat the oil over medium-high heat in a skillet large enough to hold the steak. Season the steak with salt and pepper and cook to desired doneness. When you flip the steak, add the tomatoes to the pan.

4. Remove the steak and tomatoes from the pan and allow to rest while cooking the eggs. Heat a separate skillet over medium-high heat (the steak pan will be too hot). Melt the butter and then carefully crack in the eggs. Cook gently until the eggs are done sunny-side up, with runny yolks.

5. Slice the steak across the grain and place the pieces on the flatbread. Scatter the tomatoes and top with the eggs.

Per serving: 832 calories; 35g fat; 11g saturated fat; 260mg cholesterol; 60g protein; 65g carbohydrate; 4g sugar; 3g fiber; 1,274mg sodium; 137mg calcium

Recipe by Daniel Neman

Yield: 4 to 6 servings

1½ pounds boneless beef steak, 1 to 1½ inches thick, your choice of cut

Fine sea salt

2 teaspoons neutral oil, such as sunflower seed, grapeseed or canola

1/3 cup cognac or other brandy

5 tablespoons unsalted butter, diced

1/3 cup heavy cream

1 tablespoon white or black peppercorns, cracked, see note

Note: Crack peppercorns in a mortar with a pestle; or use a grinder that gives you the option of a large grind; or put them in a pile on a cutting board, top with a heavy pot, and apply your weight to crush.

1. About 1 hour before serving, remove the meat from the refrigerator and pat dry with paper towels. Sprinkle on both sides with 1 teaspoon salt.

2. In a large, heavy pan, preferably cast iron, heat the oil over medium-high heat until it is just beginning to smoke. Add the meat and cook without disturbing for about 3 minutes until a golden crust forms. Flip and repeat on the other side. Flip again and then cook, flipping and basting with the juices, every 20 to 30 seconds, until the meat is browned on the outside and cooked to your liking, a few minutes more. If you have a meat thermometer, aim for 130 degrees for medium rare.

3. Transfer the steak to a cutting board, preferably with grooves around the edges to collect the juices. Cover with foil and let rest while you prepare the sauce.

4. Reduce the heat under the pan to medium. Pour in the cognac, add ½ teaspoon salt and scrape the bottom of the pan with a spatula to loosen the good bits. Stir in the butter to emulsify, and cook for 1 minute. Add the cream and cracked peppercorns and stir until warmed through.

5. Cut the meat into servings if needed, and divide among 4 to 6 plates. Spoon some of the sauce over the meat. Serve with the fries, if making them, and the remaining sauce in a warmed bowl or small pitcher.

Per serving (based on 4): 553 calories; 39g fat; 20g saturated fat; 177mg cholesterol; 36g protein; 2g carbohydrate; 1g sugar; 1g fiber; 83mg sodium; 53mg calcium

Recipe from “Tasting Paris: 100 Recipes to Eat Like a Local,” by Clotilde Dusoulier

Yield: 6 servings

3 pounds skirt steak or flank steak

1 cup olive oil

2 tablespoons red wine vinegar

½ cup soy sauce

2 teaspoons minced garlic

2 teaspoons dry mustard

2 teaspoons Worcestershire sauce

1 teaspoon Tabasco sauce

1 teaspoon cracked black pepper

2 tablespoons vegetable oil, if sauteeing

½ cup stone-ground mustard

¼ cup plus 2 tablespoons prepared horseradish

1. Trim steak of any outer pieces of fat or silver skin, leaving marbling within the beef. In a large bowl, combine the oil, vinegar, soy sauce, garlic, dry mustard, Worcestershire sauce, Tabasco sauce and black pepper. Add steak and make sure it is completely covered (you may need to lay it flat in a roasting pan). Cover with plastic wrap and refrigerate for 8 hours or as long as 2 days.

2. If grilling, grill 2 to 3 minutes per side over a very hot fire. If sautéing, add 2 tablespoons vegetable oil to a large pan over high heat, heat until very hot, and cook 2 to 3 minutes per side.

3. Allow meat to rest off the heat while combining the stone-ground mustard and horseradish. Slice the meat thinly, at an angle, across the grain. Serve with the horseradish mustard sauce.

Per serving: 463 calories; 29g fat; 8g saturated fat; 130mg cholesterol; 46g protein; 3g carbohydrate; 2g sugar; 1g fiber; 1,036mg sodium; 35mg calcium.

Adapted from “City Cuisine,” by Susan Feniger and Mary Sue Milliken

Yield: 4 servings

2 tablespoons canola oil

4 (4-ounce) filet mignon or sirloin steaks

Salt and black pepper

1½ cups beef stock

2 tablespoons unsalted butter

2 cloves garlic, minced

1 shallot, minced

4 ounces oyster or hen-of-the-woods mushrooms, torn into small pieces

¼ cup cognac or brandy, optional

¼ cup heavy cream

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

¼ teaspoon hot sauce, such as Tabasco

1 tablespoon minced parsley

1 tablespoon chopped chives

Kosher salt and freshly ground black pepper, to taste

1. Heat oil in a 12-inch skillet over medium-high heat. Season steaks with salt and pepper, and add to skillet; cook, turning once, until browned on both sides and cooked to desired doneness, about 4 to 5 minutes for medium-rare. Transfer steaks to a plate, and set aside.

2. Return skillet to high heat and add stock; cook until reduced to ½ cup and add butter. Add garlic and shallots, and cook, stirring, until soft, about 2 minutes. Pour into a bowl and set aside. Return skillet to heat and add butter. Add mushrooms and cook, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes.

3. Add cognac and carefully light with a match to flambée; cook until flame dies down. Stir in reserved stock, cream, Dijon, Worcestershire and hot sauce, and then return steaks to skillet; cook, turning in sauce, until warmed through and sauce is thickened, about 4 minutes. Transfer steak to serving plates and stir parsley and chives into sauce; pour sauce over steaks to serve.

Per serving: 467 calories; 39g fat; 16g saturated fat; 106mg cholesterol; 23g protein; 5g carbohydrate; 2g sugar; 1g fiber; 387mg sodium; 33mg calcium.

Recipe by Saveur

Yield: 2 servings

3 tablespoons olive oil

1 tablespoon Dijon mustard

1 tablespoon chopped fresh rosemary

1 clove garlic, minced

¼ teaspoon salt

1/8 teaspoon black pepper

¼ teaspoon crushed red pepper, optional

2 (8-ounce) New York strip steaks

1. In a small bowl, combine oil, mustard, rosemary, garlic, salt, pepper and optional crushed red pepper, if using. Spread evenly over both steaks. Allow to sit for 1 hour outside of refrigerator.

2. Grill over direct heat or cook in skillet over medium-high heat until cooked to your preferred level of doneness.

Per serving: 429 calories; 29g fat; 6g saturated fat; 101mg cholesterol; 38g protein; 2g carbohydrate; no sugar; no fiber; 551mg sodium; 34mg calcium.

Recipe by Daniel Neman

Yield: About 1 cup

1 tablespoon butter

¼ cup minced shallots (about 2 small shallots)

½ cup red wine

8 ounces mushrooms, minced

1 teaspoon fresh thyme or ¼ teaspoon dry thyme

3 tablespoons cream

1. Melt butter in a small skillet over medium heat; add shallots and sauté until translucent, about 3 minutes. Stir in red wine and cook until wine is almost evaporated.

2. Add mushrooms and thyme, and season liberally with salt and pepper. Cook until mushrooms release their liquid and it evaporates. Stir in cream and cook until slightly thickened.

3. Serve alongside or on top of steak or hamburger.

Per serving: 25 calories; 2g fat; 1g saturated fat; 6mg cholesterol; 0.5g protein; 1g carbohydrate; 0.5g sugar; no fiber; 5g sodium; 5mg calcium.

Recipe by Daniel Neman