Season a thick-cut steak with salt and pepper. Prepare the red wine reduction by simmering red wine with shallots, garlic, thyme, and a bit of beef broth until it reduces by half.
Wrap each filet mignon with a slice of bacon and secure it with a toothpick. Season with salt and pepper.Grill the bacon-wrapped filets over medium-high heat.
Press crushed black peppercorns onto both sides of the steak. This creates a peppery crust that enhances the meat's flavor.
Marinate the steak in a mixture of lime juice, olive oil, cumin, chili powder, and garlic for at least 2 hours.Grill the steak over medium-high heat, about 5-6 minutes per side. The marinade adds a zesty and spicy flavor that is perfect for summer.
Season the steak with salt and pepper. Create a blue cheese crust by mixing blue cheese crumbles with panko breadcrumbs and a bit of butter
Create a balsamic glaze by simmering balsamic vinegar with brown sugar until thickened. Season the steak with salt and pepper.
Choose a well-marbled ribeye steak for the best flavor and juiciness. Season it generously with salt, pepper, and a touch of garlic powder.
Start with a thick-cut steak, such as a porterhouse or T-bone. Create a garlic herb butter by combining softened butter with minced garlic, fresh thyme, rosemary, and parsley.
For the chimichurri sauce, blend fresh parsley, cilantro, garlic, red wine vinegar, red pepper flakes, and olive oil until smooth. Marinate the steak in half of the chimichurri sauce for at least 2 hours.
Create a rub with finely ground coffee, brown sugar, smoked paprika, garlic powder, salt, and black pepper. Rub this mixture generously onto both sides of your steak.