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.
Medium rare steak temp is 130–135°F, Medium steak temp is 135–145°F If you love your steak juicy and tender, then you probably love medium-rare steak. Cooked to 130–135°F (54–57°C), a medium-rare steak’s muscle fibers are just starting to contract, but aren’t yet expelling all of their juices, and, for many people, that means perfection. For…
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…
Do you ever crave the delicious beefy-fattiness of brisket but feel like cooking for 12-18 hours is just too much? Do you want barbecue today, but without waking up before the sun just to get the meat cooking? In short, do you wish there were some kind of shortcut to delicious BBQ beef? Well, my…
We’ve written before about how temperature is important for brisket cookery. Not only do you need to monitor the temp in your cooker, but you need to know when to wrap it (if you choose to) and when it’s done. If you want repeatable, quality brisket, you need some thermometry in your cook. If that…
There is no smell in the world quite like roast lamb. It has all the meaty richness of beef but with an added hit of something undefinable and intoxicating. It has a spicy, heady primalness to it that I think evokes a wilder way of eating than what we in America tend to cling to….
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…
