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.
Cooking changes meat from its raw state into a finished masterpiece. But how and why does the application of heat cause changes in meat? To answer this question we need to understand muscle fibers and what’s going on inside them at specific temperatures. Understanding how protein fibers change during cooking improves the quality of meat…
A Porterhouse steak is essentially two steaks in one; NY Strip on one side, and Tenderloin Filet on the other. Learning how to cook a Porterhouse to your perfect ideal internal temperature, while building a rich, flavorful crust – at home – will not only earn you “grill master” status, but may also be the perfect meal for two, and a great way to celebrate a night spent “in.”
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…
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…
