Everything you need to know about cooking steaks to perfection.
Sirloin is one of the cheapest steak cuts, but that doesn’t mean it can’t also be absolutely delicious. Get out your RFX™ Wireless Starter Kit—it’s time to make this steak worth more than its price tag. Sirloin steaks (whether petite or top) are not generally known as the “kings of steaks.” They aren’t as tender…
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….
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…
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.
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…
Thermodynamics for carnivores If you want to cook a steak correctly, a lot of things have to go right. If you want to cook a steak incorrectly, you only need one thing to go very wrong. And when it comes to steak cookery, the thing that often goes wrong is carryover cooking, especially in regards…
