15 Porterhouse, Strip Steak, and Sirloin Dishes for Delish Dinners

By

Food & Wine Editors

Updated on July 14, 2023

Stir-Fried Red Rice with Sliced Sirloin Steak and Peas — Photo: © Stephanie Foley

These 15 porterhouse, sirloin, and strip steak recipes come from across the globe, incorporating international cuisines for a variety of palate-pleasing flavor combinations. Whether you marinate your steak in Vietnamese nuoc cham or Argentine chimichurri, or slice it up for Italian beef sandwiches or stir-fry, these recipes showcase delicious and simple ways to make steak.

01 of 15

Nuoc Cham Marinated Steak

fish sauce marinated steak — Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Heather Chadduck Hillegas

Nuoc cham is a Vietnamese dipping sauce that we're using here as a marinade for juicy steak. The intense flavor of the fish sauce melds perfectly with the savory juices from the beef. Searing and then finishing the steak in the oven is a fail-safe method to ensure the outside develops a deep brown crust without burning before the steak finishes cooking.

02 of 15

Italian Beef Sandwiches

Italian Beef Sandwich — Fred Hardy / Food Styling by Melissa Gray / Prop Styling by Shell Royster

We triple down on the beef flavors for these sandwiches, using not only top sirloin beef roast but also adding oxtails and braising everything in beef stock. Those meaty ingredients, along with the garlic and onions in the braise, create a delicious and beefy jus to serve with your sandwiches.

03 of 15

Stir-Fried Red Rice with Sliced Sirloin Steak and Peas

Stir-Fried Red Rice with Sliced Sirloin Steak and Peas — © Stephanie Foley

"Red rice is slightly sweet and packed with nutrients that both nurture the body and calm the mind," restaurateur and cookbook author Su-Mei Yu says. Rice is also considered perfectly balanced among all the elements. Here, Yu stir-fries it with thin slices of lean steak, dark leafy greens, and zingy cilantro.

04 of 15

Porterhouse Steak

Porterhouse Steak — © John Kernick

For a perfectly tender and crusty steak, chefs (and brothers) Bryan and Michael Voltaggio salt their meat up to 12 hours before and let it sit, uncovered, in the refrigerator. This step seasons the meat to its core and pulls out moisture for a better sear.

05 of 15

Strip Steak Frites with Béarnaise Butter

Strip Steak Frites with BÃÂ©arnaise Butter — © Con Poulos

This brilliant take on steak frites is a specialty of chef Andrew Carmellini. He tops seared strip steaks with a butter infused with tarragon, shallots, and vinegar — key ingredients in béarnaise sauce — and serves them with tangy French fries made from vinegar-brined potatoes.

06 of 15

Beef Fried Rice

Beef Fried Rice — © Raymond Hom

Stir-fry the sirloin, watercress, and egg while the rice cooks, so that you'll be ready to assemble the dish at the last moment. Soy sauce and a drizzling of sesame oil flavor the combination perfectly. If you prefer, use strips of pork tenderloin instead of beef.

07 of 15

Coffee-Rubbed Strip Steaks with Chimichurri Sauce

Coffee-Rubbed Strip Steaks with Chimichurri Sauce — © Marcus Nilsson

This bright, fresh chimichurri is used twice: as a sauce for the steak and as a dressing for the accompanying herb salad. Full-bodied, concentrated, and oftentimes coffee-scented or berry-rich Argentine Malbec is perfect with grilled steak.

08 of 15

Mongolian Beef with Scallions

Mongolian Beef with Scallions — © Heather Chontos

This recipe is more of a Chinese-American invention than an authentic Mongolian classic. Nonetheless, it's a fantastic example of America's love of Chinese food. Here, thinly sliced beef sirloin, scallions, garlic, and ginger are stir-fried with a savory brown sauce consisting of soy, oyster sauce, and Shaoxing wine, a traditional Chinese wine made from fermented rice.

09 of 15

Slow Cooker Beef Stroganoff with Garganelli Pasta

Slow Cooker Beef Stroganoff with Garganelli Pasta — © Sarah Bolla

Like most stroganoffs, this one tastes even better when it cools in the sauce and is reheated and served the next day.

10 of 15

Lemongrass Beef Rolls with Rice Noodles

Lemongrass Beef Rolls with Rice Noodles — © Jim Franco

As with much Southeast Asian cooking, this enormously flavorful dish, called bo bun in Vietnamese, combines a salad with noodles and meat.

11 of 15

Grilled Sirloin with Shallot Soy Sauce

Grilled Sirloin with Shallot Soy Sauce — © Maura McEvoy

The combination of soy and butter in this recipe from chef Jean-Georges Vongerichten might seem odd, but it's a superb blend. The base for the sauce needs to be refrigerated overnight to develop its flavor fully, so plan accordingly.

12 of 15

Steak Pizzaiola

Steak Pizzaiola — © Erin Alderson

In Italy, the briefly cooked fresh tomato sauce called pizzaiola is traditionally served atop steak. We use sirloin, but if you'd prefer to use flank steak or skirt steak, just reduce the cooking time. The sauce is also good on pasta.

13 of 15

Stilton Sirloin Burgers with Onion Jam

Stilton Sirloin Burgers with Onion Jam, The Bar at the Peninsula  Chicago — © Frances Janisch

These juicy mini cheeseburgers were served with delectable sweet potato fries and a glass of house bourbon at The Bar at the Peninsula, now closed, in Chicago.

14 of 15

Grilled Porterhouse Steak with Summer Vegetables

Grilled Porterhouse Steak with Summer Vegetables — © Quentin Bacon

The late chef Kerry Simon used to grill steak and vegetables over a hot charcoal fire, then smoke a whole chicken over the smoldering coals to eat later.

15 of 15

Grilled Strip Steaks with Sweet Potato Hash Browns

Grilled Strip Steaks with Sweet Potato Hash Browns — © Tina Rupp

Chef Frank Stitt of Highlands Bar & Grill in Birmingham, Alabama, notices a marked difference between strip steaks cooked with the bone and those cooked without it: "There is this added flavor that the bone lends to the beef, and it keeps the meat around the bone especially tender," he says.

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