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.
Learn how to cook specific cuts of beef, the science behind the effect of temperature on food, as well as simple temp tips to successfully cooking beef.
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.
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…
We had an amazing time cooking this roast with Lynnae from Sugars BBQ. It’s simple and super flavorful. Take a look and enjoy!
If you spend a lot of time thinking and learning about sandwiches, you’ll eventually come to the conclusion that your life just won’t be complete without the ability to make perfect deli meats at home. Think of it! Perfect, sliced pastrami layered on homemade rye bread. Smoky ham with pickles, coarse mustard, and melted swiss….
Before I chose cooking as my full-time profession, I studied science. Physics, to be exact. I loved looking at the world through the lens of empirical data and natural law. I still do. In fact, though it may seem contrary to the traditional aspect of barbecue, my desire to understand the world from a numbers-and-data…
When I go out for dinner, I want dinner. When I go out for dessert, I want dessert. What I don’t want when I go out specifically for dinner is, well, dessert. With the exception of that wonderful/terrible genus of Chinese takeout that is so uniquely American, I don’t like my dinner foods to be…