Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

Kevin Smith is a master butcher, chef, and co-owner of Beast &amp; Cleaver, The Peasant, and Little Beast in Seattle. The Peasant has been named a top Seattle restaurant by The Seattle Met, Eater, and The Infatuation. Kevin was also nominated for Best Emerging Chef by the James Beard Foundation.

Kevin Smith

There’s nothing like a great steak dinner. Rosy red beef, <a href="https://www.chefsteps.com/recipes/perfect-pomme-puree">some spuds</a>, a side of <a href="https://www.chefsteps.com/recipes/creamed-spinach">creamed spinach</a>, an <a href="https://www.chefsteps.com/recipes/wedge-salad">ice-cold wedge salad</a>, <a href="https://www.chefsteps.com/recipes/shrimp-cocktail">shrimp cocktail</a>, and a <a href="https://www.chefsteps.com/recipes/ultimate-chocolate-cake">towering slice of cake</a> to cap things off. Our only beef with a steakhouse feast? The dent that it puts in your wallet if you’re footing the bill. 
 
With that in mind, we’ve set out to save you a few bucks by bringing the steakhouse to your house. Grant and master butcher Kevin Smith of Seattle’s <a href="https://beastandcleaver.com">Beast and Cleaver</a> and <a href="https://www.thepeasant.com">The Peasant</a> teamed up to select 10 different cuts of steak and cook them 10 different ways, ranging from chophouse classics like a mammoth porterhouse, to sleeper value steaks like a cheap chuck steak. We’ve got steaks that can feed a crowd, and we have steaks for folks on a tight budget. There’s enough boeuf for everyone!

10 Epic Steaks, Cooked 10 Epic Ways