Sometimes you want a big thick steak on a plate. But sometimes, you just want some solid, beefy flavor, and…
Beef Steaks
There are so many types of steaks but which steak is right for you? Here are our best articles including the ThermoWorks Guide to Steak where we highlight the Sirloin, Rib Eye, Porterhouse, New York Strip, T-Bone and Filet. This includes key temperatures to know for your desired flavor and tenderness. If you are going to spend a lot of money on a steak, make sure it's cooked right and to temperature with a thermometer like the
Thermapen Mk4.
Grilling New York Strip Steak: Key Temperatures
People tend to get a little hyperbolic about steak. It’s easy to bite into a properly cooked steak from good quality…
Caveman Steak: Cooking Right on the Coals
Meat + Fire = Dinner is the primal recipe for mankind’s first meal. The ancient discovery that cooked meat is…
Chicken Fried Steak with the Thermapen IR
Chicken fried steak is one of the most iconic dishes of the South, and of Texas in particular. Most likely…
Sous Vide Steak with a Chill and a Sear
Once confined to the kitchens of modernist restaurants, sous vide circulators have lately become increasingly popular among regular home cooks.…
Butcher it Yourself: Delicious Filets From a Tenderloin
A PMSO Tenderloin can be an economical answer to restaurant quality fare – served up right in your own kitchen. Arguably one of the best cuts of meat, a tenderloin – butchered in the right way – can provide several luxury meals at the fraction of the cost of going our for a family dinner.