A cast-iron strip with a deep crust and a rosy center, finished by flipping every minute to 135°F.
Cast iron, high heat, and a flip every minute toward the finish. Bone-in flavor, pulled at 135°F.
The ribeye's cheaper neighbor, treated with the same care. Garlic, herbs, a careful baste, 135°F.
Seared with oil and fresh herbs, basted as it cooks, rested long enough to matter.
Sear all sides — edges included — then baste with butter and herbs. Pulled at 135°F, rested ten minutes.
Oven-roasted wings with a single flip — crisp skin, no fryer, no mess.
A simple roast: light oil, salt, pepper, an hour in a hot oven, and a proper rest before carving.
Crisp the skin in a hot pan, then let the oven finish. Forgiving, juicy, harder to overcook than breasts.
Sear in the pan, finish in the oven. The simplest path to chicken breast that isn't dry.
Hands-off bacon, evenly crisp, no splattered stovetop. The oven does the work in under twenty minutes.
A short visual guide to cooking a pork chop with confidence — sear, baste, rest, slice.
Straight from the freezer to a hot pan, then onto a bun. Dinner in under ten minutes.
