A sliced grilled hanger steak with raita in a bowl next to it on a wooden cutting board.
Eva Kolenko
1 of 12

Grilled Hanger Steak

Grilled hanger steak, unadorned, is nothing shabby. But grilled hanger steak with a dollop of this sorta smoky, slightly sweet, incredibly versatile red onion raita? Spectacular.
A grilled cowboy steak with coffee rub on a wooden cutting board.
Ben Fink
2 of 12

Cowboy Steak with Coffee Rub

This cowboy steak is essentially a grilled ribeye that benefits from a truly exceptional and simple spice rub made with ground coffee and tossed on the grill. One of our most favorite steak recipes.
A sliced grilled steak with coffee spice rub and a carving knife lying beside it
Peden + Munk
3 of 12

Grilled Steak with Coffee Spice Rub

This grilled steak with coffee spice rub is made by rubbing skirt steak with coffee, paprika, pepper, and cumin, and letting it rest before grilling. A simple easy way to make an outstanding steak from a less expensive cut.
A sliced grilled flank steak with a bowl of seasoning mix and a knife on the side.
Alex Farnum
4 of 12

Grilled Flank Steak with Chile Rub

This grilled flank steak with chile rub relies on a quick and easy dry rub of cumin, coriander, paprika, garlic, and cayenne rather than a long-soaking marinade so you can toss it together at the last minute without hassle. Perfect for tacos.
Two pieces of Korean style steak on a cutting board with a knife.
Jean Cazals
5 of 12

Korean Style Steak

This Korean style steak relies on a quick and easy marinade of soy sauce, ginger, and sugar that comes together from pantry staples and takes just minutes to work its magic before you toss the steak on the grill. Lucky you.
Cutting board and knife with a salt and pepper rib eye steak
Peden + Munk
6 of 12

Salt and Pepper Rib Eye Steak

This salt and pepper rib eye steak recipe, made with bone-in-rib eye, salt, and pepper either on the grill or stovetop, provides a foolproof technique for perfectly cooked steak.
A sliced Korean steak on a rimmed baking sheet with a knife resting on the sheet and bowls of kimchi and daikon nearby.
Quentin Bacon
7 of 12

Korean Steak

This Korean steak is made with rib-eye steaks to whip up a pretty easy weeknight version of the much-loved dish, bulgogi. Quickly grilled after being marinated overnight, it makes a flavorful dinner.
A sliced steak chimichurri with a gravy boat filled with chimichurri on the side.
8 of 12

Steak Chimichurri

Steak chimichurri is a classic Argentinian dish that marries tender grilled beef with a punchy herb and vinegar sauce. Here, rib eye steak is marinated in the chimichurri, grilled to perfection, and served with more chimichurri on top.
A partially sliced grilled porterhouse steak on a wooden cutting board.
HL Photo
9 of 12

Grilled Porterhouse Steak

This grilled porterhouse steak is impressive yet easy to make and arguably the best way to make a porterhouse steak at home. Here’s how.
Sliced skirt steak on a wooden board with tortillas, lime wedges, cilantro, jalapeno, and pickled red onion.
Ed Anderson
10 of 12

Grilled Skirt Steak Tacos

Skirt steak is one of the most flavorful cuts on the entire steer, and when grilled and sliced properly, it’s one of the best values at the butcher shop. I like my tacos on the spicy side, so I load them up with plenty of sliced jalapeño and garnish with a squeeze of fresh lime, cilantro, and pickled red onions.
A whole grilled beef tenderloin, partially sliced on a wooden cutting board with a knife, meat fork, and twine beside it.
Christopher Hirsheimer
11 of 12

Grilled Beef Tenderloin

You'll want to double the compound butter recipe for this grilled beef tenderloin because of its fresh and savory notes.
The makings of beef fajitas on a wooden board - tortillas, steak, guacamole, salsa.
Time Inc. Food Studios
12 of 12

Beef Fajitas

Let everyone customize their fajitas by setting out an assortment of toppings such as fresh cilantro, guacamole, pico de gallo, and sour cream. Pick up a container of freshly sliced onions and jalapeños at the grocery store to save time (and tears) when preparing the fajitas.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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