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.
Labor Day Weekend is traditionally the last true summer weekend for gathering the family around the grill. That, and the launch of our sparkling new Thermapen® Mk4, inspired us to new heights with this under-appreciated cut of beautiful beefiness. Origin of the Cut: You’ve likely heard of tri-tip before, but what is it? Beef tri-tip is…
It is undeniable that the most tender, buttery, luscious steak on a cow is the filet. If you’re celebrating, chances are good you’re celebrating with filet! But how should you prepare it? Here we take a look at a couple of options so you can figure out your favorite. Filet Mignon: A Tender Favorite It…
Medium? Or medium rare? Anyone who takes steak seriously knows the answer to that question. Steaks cooked to medium rare (130° F, see Chef Recommended Temps) simply taste better and have a better texture. So why do we cook our hamburgers to 160°? As the old A-1 commercial used to say, “What are hamburgers, chopped…
Pepper crusted filets with a side of your favorite vegetables is the perfect lover’s meal. It can be made in less than an hour, and will be remembered for much longer.
A PMSO Tenderloin can be an economical answer to restaurant quality fare – served up right in your own kitchen. Arguably one of the best cuts of meat, a tenderloin – butchered in the right way – can provide several luxury meals at the fraction of the cost of going our for a family dinner.
A perfectly cooked rib roast is a thing of beauty. Medium rare throughout. Cooked evenly from edge to edge with deep brown crackling crust and exploding with beefy flavor.
