MAIN INGREDIENTS
One of Brazil’s most loved grilled meats, the picanha is both the name of the dish and the name of the cut used to make the dish. The cut comes from the top back side of the animal and is located above the butt. The meat is cut into slices which are generously sprinkled, then skewered and cooked over embers.
When done, the meat is carved, and the outside slices are served. The remaining picanha meat is salted again, then placed over the embers so the outsides can caramelize and be sliced again for another portion. It is a mainstay at Brazilian churrasqueiras (barbecue restaurants) where it’s served sided with dishes like farofa, rice and beans, and vinaigrette.
TIME
- Preparation time: 30 min
- Cooking time: 1 h 40 min
- Total time: 2 h 10 min
MAIN INGREDIENTS
Made from the softest piece of beef tenderloin, châteaubriand (alternative spelling: chateaubriand) is a true aristocrat of French cuisine. Carefully seasoned and grilled meat is cut into slices and served with either chateaubriand or béarnaise sauce and potatoes, but the name chateaubriand may also refer to the above-mentioned piece of meat.
Beef tenderloin is trimmed on both sides so only the central, juiciest part remains. This part usually weighs between 350 and 500 grams, so the recipe generally serves two. The meat is seasoned with olive oil, ground pepper and salt and grilled briefly on high, and then on medium temperature so it preserves its juices and remains pink on the inside.
TIME
- Preparation time: 20 min
- Cooking time: 20 min
- Total time: 40 min
MAIN INGREDIENTS
Carne asada taco is considered the first type of taco to exist. Carne asada or grilled meat is the main ingredient. Skirt steak, flap steak, flank steak, and even chuck steak are the usual choices. They are marinated and slow-cooked over charcoal and then cut into small pieces.
The pieces of meat are added to a tortilla and usually topped with guacamole or salsa verde, chopped onion, and cilantro and drizzled with lime juice. Tacos can be eaten as is or paired with a side dish, such as refried beans, Mexican rice, and grilled onion.
TIME
- Preparation time: 20 min
- Cooking time: 15 min
- Total time: 3 h 35 min
MAIN INGREDIENTS
The epitome of fine dining, steak au poivre is considered a classic of French cuisine. A steak is crusted with crushed peppercorns, quickly seared on both sides, and coated in a quick pan sauce. The traditional choice of meat is the tender filet mignon, but other boneless beef cuts are also popular, especially New York strip, ribeye, and sirloin.
Although peppercorns are used when preparing both the meat and the sauce, the dish can still qualify as steak au poivre if they are used only in the sauce. Black peppercorns are the standard option, but some recipes also ask for green, red, or white peppercorns, or a combination of the three.
TIME
- Preparation time: 10 min
- Cooking time: 6 min
- Total time: 16 min
MAIN INGREDIENTS
Meaty, hearty, and packed with flavor, kalbi or galbi is a Korean take on barbecue which is popular on both sides of the Pacific. Preparing kalbi starts with a fresh piece of beef short ribs. The meat should be cut along the bone and then filleted into long thin strips following a more traditional manner.
Alternatively, the meat is sliced thinly across the bone, which is a modern approach associated with the LA kalbi popular in the US. Next, the meat is soaked or thoroughly washed in cold water, and then marinated for a few hours or overnight. The marinade is typically a mixture of pear juice, rice wine, soy sauce, sugar or honey, green onion, garlic, sesame salt, sesame oil, and black pepper.
TIME
- Preparation time: 3 h 50 min
- Cooking time: 10 min
- Total time: 4 h
MAIN INGREDIENTS
A perfect example how a mouthwatering dish can be made with the simplest ingredients, the Portuguese espetada is most commonly associated with the version from the Madeira archipelago, where it is hailed as a local delicacy. Soft cuts of beef — such as tenderloin, sirloin, or short loin — are cut into uniform cubes, seasoned with crushed garlic and bay (laurel) leaves, and skewered on bay wood.
A traditional method dictates grilling espetada over grape wood embers, although other types of non-resinous wood may be used. Over the years, the original espetada evolved into other varieties with pork, various sausages, seafood, and vegetables, although beef espetada is still regarded as the most popular one.
TIME
- Preparation time: 5 min
- Cooking time: 10 min
- Total time: 15 min
MAIN INGREDIENTS
Bistecca alla Fiorentina is a renowned Italian steak traditionally sourced from the Chianina cattle breed, celebrated for its high quality. Originating from the Tuscany region, this dish is a culinary symbol of Florence. The steak is a thick-cut T-bone, usually weighing between 800 grams to 1.2 kilograms (2-3 lbs), and includes both the tenderloin and sirloin.
It is grilled over a wood or charcoal fire, which imbues the meat with a distinctive smoky flavor. The cooking process is brief, typically only a few minutes per side, ensuring the steak is seared on the outside while remaining rare inside, often referred to as "al sangue" (bloody).
TIME
- Preparation time: 10 min
- Cooking time: 12 min
- Total time: 32 min
MAIN INGREDIENTS
This is the authentic way to prepare milanesa a la napolitana — breaded and fried cutlets are topped with prosciutto, tomato sauce, and mozzarella, then cooked shortly under a broiler.
TIME
- Preparation time: 40 min
- Cooking time: 30 min
- Total time: 1 h 10 min
Although it is described as fast food, gyūdon can hardly be considered junk food. This satiable meal, one of the most popular Japanese dishes, is consisted of fresh, thin-cut beef which is simmered in a marinade made of soy sauce, sake, rice wine mirin, sugar, and onions.
Sometimes, the meat is sautéed shortly before adding the liquid ingredients, but the end result is always the same — tender, bite-sized pieces of beef topping a portion of white rice soaked in savory-sweet sauce. The sauce is sometimes made with ginger and dashi – a simple broth made from water, dried kombu (kelp) and dried bonito flakes – which gives this dish a richer flavor.
TIME
- Preparation time: 5 min
- Cooking time: 20 min
- Total time: 25 min
MAIN INGREDIENTS
Similar to the Austrian wiener schnitzel, the Italian cotoletta alla Milanese, and the Japanese tonkatsu, the Argentinian milanesa is also a breaded cutlet shallow-fried in oil. The cutlet typically comes either from the round or from the eye of the round, which are lean cuts, meaning they have less fat, marbling, and sinew when compared to most other cuts of beef.
Besides beef, milanesa can also be prepared with veal, pork, or be made vegetarian by using soy cutlets or eggplant instead. The first step when preparing milanesa is to prepare the meat, which means removing any fat or sinew to get as clean of cutlets as possible, which are then pounded with a mallet until a half a centimeter thick.
TIME
- Preparation time: 25 min
- Cooking time: 10 min
- Total time: 35 min
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 24 Beef Recipes” list until February 16, 2025, 14,864 ratings were recorded, of which 10,730 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.