Quick answer
What's the best beef for a steak?
Reach for sirloin, tenderloin, or ribeye — they have the right fat and stay juicy. Let the meat come to room temperature before searing, and rest it after.
Beef Recipes – Juicy, Flavour-Packed Dishes
Beef can be festive or fast — from a seared steak to creamy svíčková with dumplings that the whole table loves. Find hearty goulash, slow braises, a proper broth, and quick pan dinners. Whether it's a Sunday lunch or a dinner in minutes, there's plenty to choose from.
Best recipes
Strawberry tart with white chocolate and almonds
Homemade mint chocolate marshmallows
Homemade watermelon marshmallows
Homemade mango marshmallows
Homemade cherry marshmallows
White chocolate wasp nests with mango and passion fruit
Snowflake crisps – no-bake asian marshmallow cookie bars
Pumpkin soup with crispy bacon
Dill sauce with slow-roasted beef
Pita bread with meatballs and vegetables
Zucchini stuffed with ground meat
Classic scalloped potatoes
Panna cotta: a simple italian dessert ready in no time
Almost effortless french onion soup
Hearty garlic soup with potatoes and bacon
No-bake strawberry cocoa cake
Panna cotta
Veal saltimbocca – rolls with prosciutto and sage
What i fell in love with in austria: tafelspitz
Chicken roulade with goat cheese and wild garlic
Fragrant and bold mongolian beef
Feta-stuffed pork tenderloin with courgette
Turkey roulade stuffed with white asparagus and pan-fried asparagus
Beef cheeks: a twist with dark beer
Frequently asked questions
How do I tell when a steak is done the way I want?
A thermometer is the surest way: 50–52 °C for rare, 56–58 °C for medium, above 65 °C for well done. Without one, use the palm test — the more done the meat, the firmer it feels.
Which beef is best for goulash and braising?
For slow braising, go for shin, chuck, or cheeks. They're full of connective tissue that melts down, leaving the meat soft and juicy.
How long should beef broth simmer?
A proper meat-and-bone broth wants at least three to four hours with the surface barely trembling. Don't rush it — a clear, rich broth comes from quiet bubbling, not a rolling boil.
Why did my beef turn out tough?
Beef wants either hot and fast or low and slow — nothing in between. Tough meat usually means the wrong cut for the technique: don't braise steak cuts, and don't try to pan-fry shin.