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.
When faced with the conundrum of choosing a steak, things can get tense. Do I opt for the richness of a rib eye, or do I savor the tenderness of a filet? What about the beefy satisfaction of a strip steak? Choices can be hard. But there is a way to get two out of…
When cooking steak, the sear is of utmost importance. Steak gets most of its deliciousness from Maillard browning, but trying to get a perfect, crisp brown sear can be risky: it’s easy to overcook the center of your steak while you’re striving for exterior perfection. Here, we’ll give you all the info you need to…
You may have noticed that this blog tends to speak a lot in superlatives: “the best steak,” “your new favorite,” and “best cut of beef” are all things you can find here. There’s a good reason for it, though. We try to only publish something that’s going to be fantastic, especially if you follow the…
Tenderloin is the best piece of beef. I know, I know…what about brisket? What about ribeye? What about tri-tip? Let me clarify. Beef tenderloin is the best piece of beef in that it needs the least doing-to of any piece of meat on the cow. Brisket needs 12+ hours of smoke to become transcendent, tri-tip…
Here we are at the door of winter cold and wanting warm things to eat. What we need in this season is rich, festive, comforting food and braised short ribs are perfect for exactly that. When properly braised, the otherwise-tough meat of short ribs becomes soft, tender, and delectably gelatinous. That texture, combined with the…
Perfect tri-tip steak is a pure carnivorous joy. Tri-tip is such a lovely piece of meat. Uninterrupted by fat seams or gristly bits, it’s just one wide, thick swath of beefy goodness, made all the better with a good sear on a hot grill. But the geometry of tri-tip can get in the way of…
