A classic for every summer garden party

This recipe is designed for a very large steak, at least one-and-a-half inches thick and weighing 24 to 32 ounces. Cuts like Porterhouse and T-bone are preferred here. For best results and most even cooking, let the steak rest at room temperature for at least 30 minutes.

A bright, classic side, these green beans are tossed with toasted almonds, garlic, and a touch of lemon for a fresh, balanced finish. Light yet flavorful, they complement everything from roasted chicken to steak.

Savory, rich, and deeply comforting, this golden tart layers caramelized mushrooms, creamy Dijon sauce, and nutty Gruyère in a flaky crust. Similar to cozy classics like mushroom soup and steak au poivre, it’s a refined, flavor-forward dish perfect for sharing.

Poaching tuna in olive oil creates a perfect steak that’s cooked on the outside and pink and tender on the inside. Seek out a trusted fishmonger to source your tuna, as tuna is often overfished and color can be added to give the flesh a more vibrant pink color. When you poach the steaks, make sure they are covered in oil, and keep an eye on the temperature of your oil. Cast iron retains heat really well, so the temperature of the oil can get too high if left unmonitored. In this recipe, the tuna is topped with a winning Sicilian combo of raw fennel and blood oranges. If blood oranges are not in season, swap in Cara Cara or another type of orange.