Everything you need to know about cooking steaks to perfection.
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…
We had the tremendous good fortune to have BBQ great Tuffy Stone come visit with us and show us his take on classic steak frites—hanger steaks grilled to perfection with crisp potato-wedge fries. Tuffy knows his stuff, and he talks seasoning, meat doneness, oil temps, and the reasons you need a super fast thermometer like…
Smoking steaks is a great idea. Not only do you get smoky flavor on your steak, but the gentle cooking makes getting the perfect doneness easy—if you pay attention to temperature. Today we’re going to go through what it takes to smoke a steak perfectly—including how to get a killer sear—and we’re doing it by…
When faced with the conundrum of choosing a steak, things can get tense. Do I opt for the richness of a rib eye, or do I savor the tenderness of a filet? What about the beefy satisfaction of a strip steak? Choices can be hard. But there is a way to get two out of…
When cooking steak, the sear is of utmost importance. Steak gets most of its deliciousness from Maillard browning, but trying to get a perfect, crisp brown sear can be risky: it’s easy to overcook the center of your steak while you’re striving for exterior perfection. Here, we’ll give you all the info you need to…
Steak is a favorite on this blog. In our quest for continued temperature mastery, we cook and eat a lot of steak here at ThermoWorks. So when I say that the steak we will present here is the new favorite steak of many who ate it, I hope it carries some weight. What steak is…