Everything you need to know about cooking steaks to perfection.
Remember the time we dry-aged a loin of beef for 45 days so that we could make dry-aged steaks? Man, that was tasty. It sure would be nice to get some of that same flavor and texture without having to wait a month and a half to eat. Oh wait, there is! In this post,…
Steak grilling time is here. We love a good grilled steak, especially a ribeye—there’s something magical about the flavor of the plentiful intramuscular fat in a ribeye when it’s kissed by an open flame. And while we have cooked a fair few of these beauties, we don’t have the same expertise that, say, barbecue legend…
There is no steak more iconic than the mighty porterhouse. It is, after all, two steaks in one! The image of a huge porterhouse, bone-in, dripping in juices is synonymous with steak itself. But porterhouse can be difficult to cook properly. No worries! We have the thermal tips you need to cook it just right….
What happens when you take a classic sandwich and replace the bread with…steak? Nothing bad! Well, not in this case. Because in this case, the classic sandwich is a muffuletta. The classic sandwich of New Orleans, packed with Italian meats, becomes a steak surprisingly well, and we think you should try it! Here we’ll give…
Did you get your deer this year? Your elk? Perhaps a pronghorn? Maybe you just like venison and, like us, ordered some delicious and tender medallions. Either way, now you have the meat and you want to cook it right. Venison dries out easily because of its leanness, so temperature control is of the utmost…
There’s beef and then there’s beef. There’s steak and then there’s real Japanese A5 Wagyu steak. All that tenderness, all that marbled fat, all that incredible texture. Wow. We love American Wagyu as much as the next guy, but there’s just something so special about the Japanese version that inspires it. Here, we’re going to…
