While there are many herbs that go with beef, you should base your final selections on the specific cut of beef you’re cooking.
Chef Michael Lomonaco of Porter House New York says:
“All cuts of beef have a different flavor profile: There is the big beefy flavor of the strip steak, the luxurious tenderness of filet mignon, and the juicy, fatty mouthfeel of a great rib eye. Skirt steak is a juicy cut that is great served as an open-faced sandwich. Hanger steak has an offal quality to it and is different from all the others. Braised short ribs pick up all of the flavors of what they are cooked with, developing layers of deep, dark beef flavor after being cooked on the bone for hours.”
So without further ado, simply check our lists below, select the herbs that go with the type of beef you’re using, and expect a mouth-watering flavor pairing!








