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• Steak Home
  At the last count there were 14 different cuts of steak, many of which have more than one name depending on which part of the world you are in
  
  
• Fillet Steak
  Sometimes called ‘Undercut’, this is an excellent steak for the barbecue, grilling or pan frying. Some braising recipes also stipulate it. It’s the tail end of the eye fillet
  
  
  • Honey Steaks With Mustard
    This recipe for steak came with a jar of local honey and my first reaction was to ignore it. Honey with steak? Gimme a break! But it works, and what's more it works very well.
    
    
  • Port Smoked Fillet Steak
    You need the whole fillet for this recipe, which is then port-smoked in a covered barbecue. So you will also need some smoking chips but don't use hickory on this occasion. Just about any other kind will do fine.
    
    
  • Seared Fillet Steak
    One of my favorite ways of cooking fillet steak is to use one of those new-style double plate grills that work just like a toasted sandwich maker.
    
    
  • Steak and Onions
    The original steak and onions recipe is English to the core and is a sort of casserole using whole pieces of meat. I first ate it at four in the morning in a pub in Smithfield Market, London, with a pint of Guinness and a bunch of actors from the Royal Shakespeare Company
    
    
  • Steak Tepan Yaki
    This recipe is perfect for the barbecue and needs fillet steak, the best you can buy, plus fresh crisp vegetables cooked to perfection. It's a winner every time
    
    
  • Steak Washington
    The original recipe for this dish called for the steak parcels to be deep fried in beef fat. That’s no longer practical or healthy so I’ve used olive oil.
    
    
  • Steak With Green Peppercorn Sauce
    The sauce for this steak recipe is a very simple reduction of good quality beef consomme, crushed peppercorns and some cream to finish it off. The basic receipe is so easy, you could vary it for any number of dishes, using similar ingredients
    
    
  • Steak With Herbs
    This is really fillet steak with herbed mustard, and is very simple. You could also use other cuts, such as rump and Porterhouse
    
    
  • Steak With Pink Peppers
    A word of warning about this steak recipe - you cannot make the sauce with just any old brandy. You need to use the same stuff that you would offer guests after dinner
    
    
  • Steak With Salsa
    Use fillet steak for this terrific barbecue recipe. Don’t be deceived by how simple it is, your friends will love it.
    
    
• Sirloin Steak
  To braise steak is simply to cook it in liquid, very slowly, so that it becomes tender and remains moist. It is not the same as pot roasting, where less liquid is used
  
  
  • Balsamic Sirloin Steak
    Balsamic vinegar is the 'wine' of Modena, Italy. It is rich, thick, expensive and marries up beautifully with sirloin steak to produce an unusual finish that greatly enhances the look and flavor of the meat.
    
    
  • Coffee Marinated Steak
    An unusual marinade takes this sirloin steak recipe out of the ordinary and adds some interesting flavors to your next cook-out
    
    
  • Porterhouse Steak
    Porterhouse steak is called the New York Cut in Australia and is part of the sirloin, one of the steaks that make up a T-bone.
    
    
  • Sirloin Steak with Mushroom Sauce
    Sirloin steak is a very confused piece of meat, because it appears in recipes as New York cut, Porterhouse and even entrecote. It doesn't matter what name you used, it is arguably the tastiest steak of all and is less expensive than fillet.
    
    
  • Sirloin With Juniper
    This is a cheat. It's sirloin steak before it becomes - well - steak. In other words it's the whole joint marinaded and then roasted on the barbie. You slice it up after cooking
    
    
  • Steak Salad
    This is a great way to make one steak serve two people either as an entree or a light lunch. The ingredients are variable, but be sure not to overcook the steak
    
    
• T-Bone Steak
  This is really two steaks in one. It has the Porterhouse on one side and the fillet on the other. It can be barbecued, grilled or pan-fried, and responds well to a light marinade
  
  
  • T-Bone Steak Greek Style
    You might argue that T-bone steaks don't need tenderizing and you could be right, certainly where the fillet is concerned. But the sirloin can often use a bit of help and, anyway, my recipe does add some flavor
    
    
• Casseroles
  Just about all the cheaper cuts of beef casserole very well, and steak is no exception. This is the ideal way to cook chuck, flank, blade, cube steak and even round steak
  
  
  • Beef and Beans
    Make use of one of the cheaper cuts of steak with this winter warming casserole that falls somewhere between chili con carne and beef Stroganoff. Fast preparation and slow cooking are the secrets to this dish, the original recipe of which was for haybox cookery.
    
    
  • Blade Steak Casserole
    About the only thing that can go wrong with a steak casserole is if it’s cooked for too short a time or too quickly. This is an excellent basic recipe
    
    
  • Bolar Steak Casserole
    You can cook this steak recipe using blade, chuck, flank, round or cubed steak, but my choice would be for the first one which is also know as 'bolar'. Hence the name
    
    
  • Chili con Carne
    This is too often made with indifferent butcher’s mince. It should be made with steak which you chop or mince yourself, or get the butcher to do it for you
    
    
• Rump Steak
  As you would expect, this steak is from the rump of the beast and is good for barbecue, broiler and skillet. It may also be braised.
  
  
  • Curry Steak Stir Fry
    Rump steak is ideal for this recipe, neatly cubed into bite-sized pieces. Do this yourself. Don’t buy cubed beef unless you know what cut it is. You’ll find it turns out tough
    
    
  • Pepper Steak
    This is usually made with rump steak, but you could use Porterhouse and even fillet. The trick is to give the meat time to absorb the flavor
    
    
  • Philly Cheese Steak
    This is really a healthier version of steak with savory butter, but using a cheaper cut of beef. Rump steak is ideal for this recipe, although you could use fillet if you wanted to show off
    
    
  • Rump Steak Satay
    You can either make your own satay sauce for this steak recipe, which is basically peanut butter, or simply buy a bottle from your local supermarket. I recommend the latter for a quick and easy family meal
    
    
  • Steak Stir Fry
    The stir-fry beef sold in supermarkets is nearly always round steak and not really suitable for frying at all unless it’s marinated first. I use rump steak for this recipe
    
    
  • Swiss Steak
    I have no idea what is Swiss about this steak recipe, but it’s very easy to do and was once very popular. It probably could be again
    
    
• Microwave
  Quick and easy steak recipes cooked in the microwave, This is home cooking as it should be - carefree and effortless
  
  
  • Steak In Red Wine
    Steak tends to be associated with summer barbecues, but add a rich wine sauce and you have a winter feast, especially when served with colcannon and Brussels sprouts
    
    
  • Steak Satay
    Someone once told me that you cannot cook steak properly in a microwave. I don’t agree and I think this recipe proves just how easy and successful this method can be
    
    
  • Whole Fillet of Beef
    One of the arguments I've heard against cooking a whole fillet of beef in the microwave is that it fails to change color and looks the same as when it went in. The truth is somewhat different
    
    
• Topside (round) Steak
  In Australia this is called Round Steak and is often used for fish bait. It has another life, however, and is good for braising or making beef olives, among other things.
  
  
  • Chicken Fried Steak
    Looking around for a chicken fried steak recipe I found many variations, but they all seemed to come from Texas. Since the Lone Star State seems to be the home of this wonderful dish, I’ve used one I know to be authentic
    
    
  • Meat Loaf
    Meat loaf is one of those great family stand-bys that can be eaten hot or cold and even finds its way into sandwiches with mustard and ketchup. This Aussie recipe calls for it to be cooked in a barbecue sauce to add extra piquancy and flavor
    
    
• Other Steaks
  I've reserved this section for cuts such as bolar and skirt which have no place in the main headings. I may also add in other types of meat such as veal and pork steak, which have a popular following
  
  
  • Flank Steak Roast
    Flank steak comes in for a roasting with this wonderful Italian recipe from Debbie R. Family meal or dinner party, this works a treat.