The all-American classic is the world’s favorite way to eat ground beef. Between a squishy bun and a vehicle for all kinds of condiments, relishes, and additions of vegetable, cheese and now even eggs and foie gras, the humble beef patty has come a long from its diner origins. This cheeseburger gets a little extra kick from chipotle peppers in adobo sauce.
You want a tasty beef dish that looks great and impressive, is a fancier and worthy of a holiday dinner party. Pricey, but worth it, a whole tenderloin is the roast for you. A prime cut, tenderloin needs very little by way of additional flavoring, but brushing up on technique before you begin is a good idea.
You like your beef juicy and pink (or red) in the middle; you don’t have the time to prep and chop; you want your beef fix in minutes; or, you’d rather spend the time on a classic French sauce to go with your steak. Fine. Go for it. Here are Martha Stewart’s foolproof suggestions for a stovetop steak fantasy come true.