Beef
How to Cook a New York Strip
A simple, marbled, tender New York Strip cooked quickly in a cast-iron skillet — salt, pepper, and high heat.
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Beef
Cooking Steak Straight From Frozen (Recommended!)
Cooking steak straight from frozen yields juicier, tastier results with a more even cook.
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Beef
Dry-aged
How to Cook Dry-Aged Beef
Dry-aged beef is more tender with concentrated, nuttier flavor — and needs a shorter cook time than fresh.
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Beef
Fundamentals
The Art of Cooking Beef
Cooking beef well comes down to matching the cut to the right heat: dry heat for tender cuts, moist heat for hard-working ones.
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Thawing
Beef
How to Thaw Frozen Beef
Three safe ways to thaw frozen beef — fridge, cold water, or straight from frozen — and when to use each.
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Braising
Technique
How to Braise
Braising uses moist heat to gently cook large cuts in liquid, tenderizing tough fibers into rich, soft meat.
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Roast
Beef
How to Roast
Roasting uses dry, direct heat in the oven to cook large cuts of beef tender and flavorful.
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Sous-vide
Steak
How to Sous-Vide
Sous-vide cooks vacuum-sealed meat in a temperature-controlled water bath for precise doneness.