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.
How to cook well
Method first, technique always. The fundamentals that turn a great cut into a great dinner.
Filter by kind
Crowd Cow
Beef
Cooking Steak Straight From Frozen (Recommended!)
Cooking steak straight from frozen yields juicier, tastier results with a more even cook.
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
Burgers
Grilling
How to Grill Frozen Patties
Grill burgers straight from frozen for fast, juicy results in 15 to 25 minutes.
Crowd Cow
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.
Crowd Cow
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.
Crowd Cow
Braising
Technique
How to Braise
Braising uses moist heat to gently cook large cuts in liquid, tenderizing tough fibers into rich, soft meat.
Crowd Cow
Searing
Pan-sear
How to Pan-Sear
Pan-searing builds a golden-brown crust on meat through the Maillard reaction.
Crowd Cow
Roast
Beef
How to Roast
Roasting uses dry, direct heat in the oven to cook large cuts of beef tender and flavorful.
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.