Jack’s Steak Oscar
For an extravagant meal, try this steak Oscar—A smoked and seared filet toppped with Béarnaise sauce and king crab with a side of char-seared asparagus.
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Cooking a Ribeye Cap Steak: A Familiar Method for an Extraordinary Cut
Filet mignon is definitely one of the most popular cuts. That absolute tenderness, that uninterruptedness of the meaty enjoyment is just so good. There is but one failing for a filet, in our book, and that is that it doesn’t taste like a ribeye. Ribeye cap steak is best at medium rare: 130–135°F A ribeye…
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Two Holiday Dinners: Rib Roast for Them, Ribeye Cap for You
One of the most classic dinners for the winter holidays is a perfectly cooked prime rib roast. It wows your holiday guests and makes the family happy, too. What’s not to love: that delicious browned crust, the rosy-pink, tender interior flecked with fat and brimming with juiciness. Mmmmm. And then there are those few bites…
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Grilled Tomahawk Steaks: Temp Tips for Oversized Cuts
If there is one cut of meat that straight-up looks good, that cut is the tomahawk steak. It has steadily gained popularity, especially in the age of food-selfies. What better for your Instagram than a picture of you holding a giant piece of savory, crusty-seasoned beef on a bone? But there is more to the…
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Beef | Steaks | Thermometer
Temping a Steak Doesn’t Make It Dry! Debunking a Kitchen Myth
Have you ever heard this one? “You should never poke your steak with a thermometer probe, as it will just let out all the juices while you’re cooking!” We hear this fairly regularly on social media and in forums, and it always makes us cringe. The idea that a steak, or any other cut of…
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Picanha Steak: Perfect Temps for a Delicious Cut
Have you ever been to a Brazilian churrasco restaurant? It’s basically a meat eater’s dream. You sit down and servers come to your table with sizzling hot cuts of grilled meats, each impaled on sword-like skewers and carved fresh at your table. And they bring you as much as you want. Never in my life…
