Steak and barbecue, measured where it matters.
Reverse-Sear Steak: A Thermometer-First Method
To reverse-sear a 1½- to 2-inch steak, dry and salt it, then bake on a rack in a 250°F oven until the center reaches about 125°F to 130°F.
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Sides & Sauces
Chimichurri for Steak: A Bright 1-Cup Batch
For about 1 cup of chimichurri, stir together 30 grams finely chopped flat-leaf parsley, 10 grams minced garlic, 2 grams dried oregano, 2 grams red-pepper.
Steak Technique
How to Slice Steak Against the Grain
To slice steak against the grain, identify the direction of the visible muscle fibers before cooking and note it with a small corner cut or photo.
Live-Fire BBQ
Smoked Beef Short Ribs: A Tender, Meaty Guide
Smoke a 4- to 5-pound rack of plate beef short ribs at a measured 250°F to 275°F after seasoning with 22 grams kosher salt and 18 grams coarse black pepper.