Beef
Steak
How to Cook Bourbon Seasoned Flank Steak
Pre-marinated bourbon-seasoned flank steak — grill, broil, or pan-fry for boozy, tender results.
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Featured Guide
How to Cook Filet Mignon in the Oven
Cook tender filet mignon in a screaming-hot cast-iron skillet, then baste with butter, garlic and thyme for a restaurant-quality finish.
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Beef
Grilling
How to Grill Ribeye Steak
Easy ribeye on the grill: oil, salt, pepper, and a quick sear for juicy, tender steak with great flavor.
Beef
Steak
How to BBQ Thick-Cut Steaks
Reverse-sear thick-cut steaks: smoke at 165°F to a 110°F internal temp, then sear hot to finish at 130°F.
Beef
Steak
How to Cook Bavette Steak
A traditional bistro cut, bavette is a thin sirloin flap that loves a marinade and a hot sear.
Beef
Steak
How to Cook Skirt Steak
Pat dry, season, and sear in a hot cast-iron pan, flipping and basting every 3-5 minutes for about 15 minutes; rest before slicing thin.
Beef
Steak
Cook Steaks From Frozen
Sear frozen steaks 90 seconds per side in oil, then finish in a 275°F oven for 18-20 minutes for a 1-inch steak.
Steak
Reverse-sear
How to Reverse Sear
Start steaks low and slow, then finish with a hot sear for an evenly cooked, perfectly crusted result.
Crowd Cow
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.
Crowd Cow
Searing
Pan-sear
How to Pan-Sear
Pan-searing builds a golden-brown crust on meat through the Maillard reaction.
Crowd Cow
Sous-vide
Steak
How to Sous-Vide
Sous-vide cooks vacuum-sealed meat in a temperature-controlled water bath for precise doneness.
Crowd Cow
Steak
Grilling
How to Grill a Steak
High-heat direct grilling builds a charred crust on steaks via the Maillard reaction.