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Featured Guide

Pan temp for thin wagyu portions

Cast iron at 450°F+, no oil, 60 seconds per side — and how to know the pan is actually ready.

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How to Cook Dry-Aged Beef

Dry-aged beef is more tender with concentrated, nuttier flavor — and needs a shorter cook time than fresh.

August 11, 2017

Braising Technique

How to Braise

Braising uses moist heat to gently cook large cuts in liquid, tenderizing tough fibers into rich, soft meat.

October 6, 2016