2,199 steamed recipes

Seared venison medallions in a rich port wine and chestnut sauce with fresh figs. An elegant wild game dinner that feels straight out of a European countryside bistro.

Steak a la Stone broils thick-cut filet mignon, slices it thin, and tosses it in a buttery sauce of sauteed onions and pimientos. Served on toast points for an elegant retro dinner party main.

Asian-style flank steak marinade with soy sauce, sherry, oyster sauce, honey, and crystallized ginger. Marinate overnight and grill for a sweet-savory crust.

Slow cooker pepper steak with beef strips browned and simmered in soy sauce, ginger, and onion, then finished with fresh tomatoes and green peppers. Served over rice or noodles.

Easy steak au poivre: filet mignon crusted in cracked black peppercorns, pan-seared in butter, finished with a red wine pan sauce. French classic in 15 minutes.

Grilled beef tenderloin steaks with a homemade BBQ spice rub of brown sugar, paprika, allspice, and dry mustard. Ready in 20 minutes with a smoky, caramelized crust.

Whiskey-marinated flank steak scored in a diamond pattern, soaked overnight in Jack Daniel's with garlic and dry mustard, then grilled hot and fast with butter. Bold, smoky, and tender.

Smoked salmon steaks rubbed with hot sweet mustard, dill, lemon, and minced onion. Low and slow in the smoker until flaky and loaded with sweet heat.

Sliced pepper steak tossed in a creamy Thai peanut sauce with jalapeno, ginger, lime, and yogurt, served over jasmine rice. A rich, nutty, spicy beef dinner ready in 35 minutes.

One-pan pepper steak and potatoes with thinly sliced flank steak, green peppers, and garlic pepper seasoning. A complete skillet dinner ready in 30 minutes.

Pan-broiled steak with tomatoes sears thick sirloin in olive oil, then finishes under a quick garlic-oregano tomato sauce. A rustic Italian one-skillet supper, ready fast.

Salmon steaks poached in a white wine sauce with scallions, lemon, cinnamon, and ginger. A light, subtly spiced French-leaning fish dish in 30 minutes.

Mako shark steak au poivre borrows the classic French steak au poivre treatment for meaty shark, seared in cracked pepper and napped with a Cognac-cream pan sauce. A 1980s steakhouse twist on a bistro classic.

Porterhouse steak grilled with a hoisin barbecue sauce that mashes up Chinese pantry staples with classic BBQ flavors, hoisin, soy, and rice vinegar meet ketchup, ancho chili, and Worcestershire.

Chicken fried steak coated in crushed saltine crackers and egg, pan-fried golden then covered to steam tender. Four ingredients and no extra salt needed.

Grilled ham steaks with a brown sugar and whiskey pan sauce. Butter-brushed, grilled until charred, and served with a quick onion roux sauce spiked with whiskey.