Chicken
How to Cook Chicken Breast
Pan-sear pastured chicken breasts and finish in a 375°F oven until they hit 165°F internal.
How to cook well
Method first, technique always. The fundamentals that turn a great cut into a great dinner.
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Beef
How to Cook a Chuck Eye
A simple, beefy chuck eye steak — marinated in oil, salt, pepper, and garlic, then seared in a pan for a quick midweek meal.
Beef
How to Cook Top Sirloin
A simple pan-seared Top Sirloin: oil and season, sear, baste, and rest for a juicy steak.
Beef
How to Cook a Filet Mignon
A tender, juicy filet mignon seasoned with garlic and herbs and basted with butter — perfect for a special dinner.
Beef
How to Cook a Bone-in Ribeye
A decadent bone-in ribeye, rich in marbling and flavor, seared in a cast-iron skillet with garlic for a special-occasion steak.
Seafood
Salmon
How to Cook Citrus Salmon
Citrus-marinated salmon pan-seared and served over arugula with herb butter.
Seafood
How to Grill Lobster Tails
Split, expose the meat on top of the shell, and grill to 140°F — basted with garlic-herb butter for the finish.
Seafood
Salmon
How to Cook Sockeye Salmon Patties
Cook frozen patties in 2 Tbsp olive oil over medium-high heat for 4-5 minutes per side, then serve on a bun or over greens.
Pork
How to Cook a Pork Chop
Pan-fry a juicy bone-in pork chop, basted with butter, garlic, and herbs.
Chicken
How to Cook Chicken Wings
Oven-baked chicken wings with crispy skin all over — no fryer required.
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.
Chicken
How to Cook Chicken Breast
Pan-sear and finish in the oven for juicy, perfectly cooked chicken breasts every time.