Perfectly cooked steak with thermometer in background
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Steak Temperature Guide: How to Nail Perfect Doneness Every Time

Few things taste better than a perfectly cooked steak. That sizzling sear, the savory crust, the juicy center—it’s the kind of meal that makes you feel like you nailed life.  But great steak doesn’t happen by accident. Want that perfect doneness every time? It’s not luck—it’s temperature control. Let’s show you how to master it….

Picanha steak
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Rotisserie Picanha Steak—by Danny Dobrzenski of Cooking In the Yard

Today we present a guest post by friend of ThermoWorks, Danny Dobrzenski, who runs the blog Cooking In The Yard. We hope you enjoy his take on rotisserie Picanha! Take it away, Danny… I first learned about rotisserie picanha when I went to a Brazilian steakhouse for the first time in Austin Texas, in 2008. I…

Slicing tri tip
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How to Make Smoked Tri Tip: A Recipe for Success

And whether you’re cooking it for a grill-out in the summer or braving a little snow for some tasty beef in the winter, it’s a heckuva great cut to make. Tri tip has skyrocketed in popularity, so it’s more available now than ever. Grab one at your local market smoke it up (to temp) and impress your neighbors. Let’s look at what it is and how to cook it.

Flank steak fajitas
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Craveable Flank-Steak Fajitas, and the Temps You Need to Get Them

There’s nothing quite like the sizzle of a plate of fajitas being walked past you at a Mexican restaurant. The ones that go to another table are almost more exciting than the ones you get. The anticipation heightens the sensory experience as they walk by—”Are those ours? Noooo…well, pass the chips.” But often, when they…