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.
What if you could take steaks directly from the freezer to the grill, and have perfect results on the table in only 30-40 minutes? If you do it the right way, you may even find you prefer this method. More and more chefs are recommending cooking frozen steaks, and we’ve got the key temperatures to help you…
Tri-tip is a lean and juicy cut from the bottom of the sirloin that boasts big, beefy flavor. Its boomerang shape and uneven thickness require a little extra TLC for the best results. The secret to getting this tender, flavorful cut just right is in the grilling method, and temperature tracking is critical every step of the way. Keep reading for the…
July is grilling month so it’s officially steak season. And it is fair to say that nothing will have a greater impact on the taste and quality of the steak you feed your friends and family than your ability to accurately gauge the internal temperatures of the steak. Testing Doneness There are many different methods people…
Homemade grilled burgers are the prize of the summer cookout table. Infinitely customizable, they are great for a party with a variety of tastes. But a dry, flavorless burger is a (semi-)tragic disappointment. Now, we are HUGE fans of smash burgers, with their lacy edges and high crust-to-meat ratio, but sometimes, man, we just want…
Regardless of whether you’re cooking beef, pork, or chicken, many recipes require measures to create a beautiful brown crust on the exterior. The crisp, salty outer edge pieces are so delicious, and the favorite part of the meat for some. How exactly is the crust developed, and why is it so delicious? Many variables are…
Beautifully marbled ribeye steaks are one of the richest, beefiest, most flavorful cuts available. When grilling this delectable piece of meat which is better: bone-in or boneless? The answer is completely thermal. What is Ribeye? The ribeye cut (sometimes called the Delmonico steak) is from the front longissimus dorsi, from the rib primal cut of the…
