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Filet mignon in cast iron

Ramona King

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Welcome to steak week, y'all

Whether you like your steak grilled to a perfect medium rare or cast iron-seared and butter-basted, now is the time to celebrate the greatness that is American beef. Yep, it's steak week.

We'll be pulling out all of the stops this week, with cooking guides, pairing suggestions and opinions aplenty.

Steak nerds: Look here for an in-depth analysis of how we cook a perfect steak, plus suggestions on which cuts are best for which style of cooking. And be sure to check in later this week, as we bust all of the steak-cooking myths we can find. Are you a DIY-er? We've got the steak sauce recipes for you. Or would you rather spend more time worrying about what you'll be drinking alongside that filet? We've got those, too.

Welcome to steak week. It's gonna be a good one.

See all of our steak week coverage here


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Kate Williams is the former editor-in-chief of Southern Kitchen. She was also the on-air personality on our podcast, Sunday Supper. She's worked in food since 2009, including a two-year stint at America’s Test Kitchen. Kate has been a personal chef, recipe developer, the food editor at a hyperlocal news site in Berkeley and a freelance writer for publications such as Serious Eats, Anova Culinary, The Cook’s Cook and Berkeleyside. Kate is also an avid rock climber and occasionally dabbles in long-distance running. She makes a mean peach pie and likes her bourbon neat.

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