Rib Eye Steak

Serve these flavorful steaks with the Polenta with Mozzarella and Parmesan .

Brush thick slices of country-style bread with olive oil and grill until golden, about two minutes per side. Serve alongside steaks. What to drink: Beckmen Vineyards 2000 Syrah, Estate, Santa Ynez Valley, or another light-bodied Syrah.

Begin marinating the steaks a day ahead.

The recado is a dry rub that gives a burst of flavor to almost any meat or vegetable but is particularly wonderful on beef and corn.

This recipe can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Grilled rib eyes are sliced and tossed with mint, lemongrass, chili, and lime juice, then served atop a marinated cabbage mixture in this main-course salad.

Bulgogi Editor's note: The recipe and introductory text below are excerpted from restaurateur Jenny Kwak's book, Dok Suni: Recipes from My Mother's Korean Kitchen. Kwak also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Kwak and Korean cuisine, click here. As you will see when you are barbecuing this marinated beef, its smell will make your mouth water. Once you try Korean barbecue, it will become something you crave — even if you're not usually a beef eater. Bulgogi is traditionally eaten with white rice and a variety of sides, usually spicy ones. Most important, serve it with fresh red leaf lettuce, thinly sliced raw garlic, and some spicy fresh peppers to make a ssam: holding the lettuce in your palm, make a wrap that envelops the barbecued beef, some rice, the dipping sauce, and, if desired, the vegetables. Feel free to experiment!

Buy steaks that are at least 1 1/4 inches thick; that way, they can be seared without getting overdone. The Mediterranean-flavored butter adds a great taste accent. Also offer mashed potatoes and steamed broccoli, and drink a Burgundy or Pinot Noir.

Serve this citrus-marinated steak with white rice and pinto beans tossed with butter and a marinated cabbage salad for an authentic Central American meal.

Ask your butcher to bone the veal for you. Start marinating it a day ahead.

Sweet cherry tomatoes make an easy appetizer. What to drink: Top off glasses of cold lemonade with a splash of bourbon, and garnish with fresh mint sprigs. For wine drinkers, offer a California Pinot Noir.

Can be prepared in 45 minutes or less.

The spice rub that we have used in this recipe works equally well with other steaks such as sirloin.

This elegant entrée deserves special accompaniments, like buttered baby carrots sprinkled with chopped tarragon, twice-baked potatoes (available frozen) and a spinach salad tossed with toasted walnuts. New-York-style cheesecake with strawberries provides the properly indulgent finale.

Those with Texas-size appetites will require an entire steak; for most others — even the heartiest of meat lovers — half of one of these rib steaks is probably plenty.