Many people think of steaks as an impressive meal that should be saved for special occasions or holidays. In reality, steak is one of the quickest meats to cook. No matter which cut you select, it’s versatile and easy to whip up — especially when you throw it on the grill. All it takes is the right seasoning and knowing which common cooking mistakes to avoid and you'll have a mouthwatering grilled main ready in no time.

One of our favorite recipes? This flavorful dish that's packed with contrasting flavors — you get some sweetness from the watermelon, some rich, saltiness from the steak and some tart, vibrant earthiness from the tomatoes. It’s a balanced dish that’s delightfully juicy thanks to the combination of grilled steak and watermelon-tomato salsa.

A combination of brown sugar and salt and pepper are all you need to mix up a flavorful rub for this juicy steak. The caramelized sugar creates a crunchy crust that’s sweet, salty and peppery. The succotash-inspired salad is a flavorful and healthy dish that helps offset the richness of the steak.

Though it might seem intimidating, grilling the perfect steak doesn’t have to be complicated. This simple recipe takes just 30 minutes, and requires just your steak, a bit of cooking oil and salt and pepper. Keep in mind that the cook time will vary based on how rare or well-done you like your steak.

If you’re tired of pairing steak with potatoes, try this steak supreme recipe that incorporates a ton of fun vegetables. Bell peppers, pearl onions, cherry tomatoes, mushrooms and bacon make an ideal topping for London broils that get crisped to perfection on a hot grill. Red chili flakes add a bit of heat, while basil adds bright, herbal flavor.

If you like steaks that have a crispy, charred outside and rare inside that melts in your mouth, ribeyes are a great cut of meat to choose. The thicker cut allows you to get the outer edges super crispy without overcooking them. In this recipe, we’re pairing the steaks with a fiery, flavorful homemade salsa.

Ready in just 35 minutes, this quick steak dinner is the perfect midweek meal. The bright, zesty salsa verde perfectly offsets the richness of the meat, and little bits of anchovy add just the right amount of briny umami. Tender, chewy chickpeas soak up the herby flavors, making for a totally versatile side dish.

Watercress is a peppery green that’s gently spicy, so it pairs really well with the richness of steak. If you’re looking for an interesting way to serve a steak, try pairing it with this fresh green marmalade. Packed with bright flavor from watercress, parsley and lemon, it’s a fantastic way to balance out the richness of the rib eye.

If you’re looking for an impressive meal that’s easy to whip up, try this grilled filet and arugula salad recipe. Your guests won’t believe how quickly it comes together: just 20 minutes of prep time is needed, and the whole dinner is on the table in under an hour. We love dressing the salad in a homemade lemon vinaigrette to keep it fresh and simple.

Grilling filet mignon is a quick and rewarding way to enjoy one of the most tender cuts of beef. Our tests proved that there is no need to wait for the steak to come to room temperature (a common method used when grilling beef), so just season and go.

When serving steak salad, remember to select a lettuce that’s hearty enough to hold up to the dense and rich meat. Spinach is a fantastic option, and this recipe pairs it with sour cream potatoes that are salty and tangy at the same time. Fresh chives make for a bright, herbal addition to the hearty and rich salad.

Flank steak is a versatile steak because it’s so easy to prepare and serve. This recipe uses a classic spice blend — herbs de Provence — to dress up the simple cut of meat with some herbal, floral flavor. Serve with steamed green beans and boiled potatoes for a quick, nourishing meal for special occasions or weekday dinners alike.

Flank steak gets a flavorful makeover in this easy recipe. Thanks to a bold rub made from two different chili powders, brown sugar and cumin, the fully-flavored steak comes off the grill with a crispy sear and a crunchy outer shell. Let rest before slicing, and serve with a squeeze of lime.

Tomato and red wine sauce make the perfect complements to steak. They add rich flavor for very little effort, and bring a subtle sweetness that enhances the meaty flavor of the beef. If you're looking for a simple recipe that's sure to impress, this is the one.

Flank steak is ideal for salads because it cooks quickly, stays tender and can be cut into long, thin strips. In this salad we’re tossing it with portobello mushrooms and green beans for a fresh, hearty salad that’s packed with nutrients and flavor.

Chef Michael Symon says this is his twist on surf and turf: a nice, charred rib-eye cooked medium rare, served with a classic Italian tonnato sauce made with briny anchovies. Finished with a fennel and herb salad, it's rich — but also fresh and bright.

Flank steak is one of the best cuts to prepare for a party because it’s versatile, flavorful and super easy to prepare. This recipe utilizes a simple Dijon-based marinade to add optimal flavor to the tender beef. Fresh herbs like parsley, oregano and rosemary help add even more bright flavor.

Marinating steak with beer helps tenderize the meat and add rich, deep flavor. Orange, onion and garlic help add bright, fruity flavor to the marinade, which makes the tender skirt steak even that much more flavorful. Keep in mind that this is a thinner cut of meat, so you’ll need less time to cook it to completion.

Porterhouse is the perfect date night meal. It’s a premium, thick cut of meat that offers two steaks in one: a filet mignon on one side and a New York strip on the other, so it’s perfect for two people. Dressing it with a homemade horseradish sauce helps amplify the natural flavors of the meat and makes it extra rich and tangy.

The best part of barbecue sauce is how sweet and tangy it is, which is why berries are a genius ingredient to add. In this recipe, rich, salty beef gets balanced out by a bright and vibrant homemade barbecue sauce. Blueberries and blackberries combine with brown sugar, balsamic vinegar and ketchup to create the sauce that’s bursting with flavor.

Flatiron steaks are a fantastic choice for a weeknight or dinner party, because they’re super tender and cook quickly in a skillet on the stovetop. These steaks can have a strong flavor, so it’s best to pair them with bold sauces like the mustardy caper and herb sauce in this recipe without overwhelming the meat.

T-bone steaks can be really rich, and even more so when you cover them in creamy, salty butter. That’s why we love this super hearty dinner that’s perfect for a special occasion. The T-bone steaks look impressive (despite being supremely easy to whip up) and the chipotle-lime butter has enough bright, acidic flavor to complement and balance out the richness of the meat.

Flank steak is perfect for feeding a crowd because while it’s absolutely tender and delicious, it’s also fairly affordable. The large slabs of steak are easy to slice in thin strips too, which makes this cut of meat a fantastic choice for sandwiches or salads. In this recipe, we start by marinating the beef in a soy sauce-based marinade, then once it’s all cooked, we top it off with a homemade ginger and green onion steak sauce.

Flank steak is a lean cut of meat that can be prepared in a variety of ways, so utilizing a marinade is a great way to take advantage of its versatility. In this recipe, we poke the meat with a fork before submerging it in marinade to let the flavors penetrate the meat better and faster. Serve the flavorful meat with twice-cooked sweet potatoes for a creamy, crispy side.

A charcoal grill is the perfect way to cook medium-rare steaks: it’s a high-heat cooking method that can be done quickly, achieving crispy, caramelized edges with a tender, buttery inside. In this recipe, we’ve paired perfectly cooked steaks with a tangy homemade bleu cheese dressing that’s brightened up with chopped scallions.

When it comes to cooking steak, a good recipe doesn’t have to be complicated. A good cut of meat, some fresh herbs, and a bit of butter or oil is all you need to create a dish that’s filling, flavorful and totally simple. In this recipe we’re combining basil, rosemary, oregano and thyme to create a “brush” that can be used to baste the meat with butter while imparting fresh, herbal flavor.

This beautiful, impressive dish is a fantastic thing to serve when you’re trying to impress a special guest. Fancy filet mignon is served with roasted potatoes, roasted tomatoes and a rich, complex cognac sauce. We think the steaks are extra fantastic on the grill, but they can absolutely be cooked on the stovetop as well. Be sure to come hungry — this is a complete meal that’s packed with layered flavors.

Onion jam made right on the grill is the perfect topping for this rich, salty steak. Balsamic vinegar, brown sugar, rosemary and freshly-ground black pepper combine with sliced onions to create a steak sauce that’s sticky, sweet, tangy, and acidic. Serve with thick sourdough toast and some crisp arugula.

Steak pairs beautifully with grilled fruits: the richness of the meat is tempered by the gentle sweetness and bright acidity of the fruit. We’re using ripe plums for this recipe, but you could really swap in any stone fruit — like peaches, nectarines, apricots or even cherries. It’s a perfect dish for summertime: steak that’s cooked to perfection over a hot grill paired with seasonal fruit that’s at it’s most ripe during summer months.

In this recipe, we let the meat sit uncovered in the refrigerator for a few hours to help dry out the meat’s surface and develop a crispy, crusty char. Next, we rub the steaks with garlic then sear quickly over high heat and let the steaks cook to completion over indirect heat. Remember to let the steaks sit before slicing, then drizzle with olive oil and season with salt and pepper.

In this recipe, ground instant coffee, smoked paprika, dried cumin, dried mustard, cayenne pepper and dark brown sugar combine to create a complex dry rub that’s packed with powerful flavor, both sweet and savory. The dry rub combined with the flavor from the cherry smoke gives the steak a robust, almost-charred flavor that tastes even better when paired with the bright acidity from the lemon-thyme roasted vegetables.

This take on traditional porterhouse steaks adds a complex and robust flavor that you wouldn’t typically get from steak. Light brown sugar, mustard seeds, all spice and paprika combine to create a warming, hearty flavor that totally balances out the richness of the meat. A bit of homemade herb butter makes this dish extra decadent.

Skirt steak is one of the most buttery, fork-tender cuts of meat you can buy, which means it’s perfect for a special occasion meal. We love this skirt steak with sticky onions recipe because it’s totally versatile — you can dress it up by serving with fancy potatoes gratin or serve as is with a couple of biscuits or Hawaiian rolls. Either way, it’s a melt-in-your-mouth cut of meat that works any day of the week.

Olives are bright and briny, so the flavor perfectly complements the rich, buttery, fatty flavor of steak. Ready in just 35 minutes, this easy steak dish is vibrant and impressive whether you serve it for a weeknight dinner or a holiday party. Grilled lemons add extra charred, acidic citrus flavor.

Creating two heating zones in your grill is the best way to cook thicker cuts of steak like ribeye. The high heat zone lets you sear the outer edges, achieving a crispy and caramelized crust, while the lower heat zone lets you gently cook the meat all the way through without burning it. We’re serving this one with a homemade peperonata.

This super-quick dinner couldn’t get any easier. Ready in just 30 minutes, it’s a fantastic dish to whip up when you have unexpected guests coming over for dinner. A quick salsa verde made from parsley, scallions, capers, lemon zest and juice, anchovies and mustard is the bright, vibrant sauce that’s perfect for balancing out the richness of the beef.

This hearty dish is impressive and elegant, so it’s a great thing to whip up when you want to impress your guests. Better yet? It can be on the table in just 35 minutes. Simply smear the steaks with butter and salt and pepper, then grill until medium rare. Melt the remaining butter in a skillet to sauté the onions, then add cream, Worcestershire sauce and blue cheese until melted.