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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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…
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.
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.
Steak Doneness Temperatures: A Clear Chart
For whole beef steaks, USDA's safe minimum is 145°F (62.8°C), followed by at least a 3-minute rest; ground beef must reach 160°F (71.1°C).
Steakhouse Creamed Spinach That Is Not Watery
For six servings of steakhouse creamed spinach, wilt 2 pounds (900 g) fresh spinach or thaw 20 ounces (570 g) frozen chopped spinach, then squeeze it very…