A reverse-sear method that takes a frozen strip from rock-solid to medium-rare without any planning ahead.
A quick look at cooking grass-fed steak in grass-fed ghee — clean fat, clean beef, a natural pairing.
A bright, citrus-forward take on pan-seared salmon.
The classic — beef liver, sweet onions, hot pan.
A weeknight chicken breast with a glossy honey-mustard finish.
A Japanese A5 Wagyu slider topped with a runny duck egg — a small bite with an outsized payoff.
Also called London broil — a lean, flavorful cut that cooks low and slow, or fast and very thinly sliced.
Long marinades, fast cooks, deep flavor — the bavette is the cut your butcher quietly keeps for themselves.
Meatballs inspired by visits to Salumi in Seattle, built on ground beef you can trace back to a single farm.
A weeknight shepherd's pie built on grass-fed ground beef and frozen tater tots — one pan, dinner sorted.
Heritage pork tenderloin wrapped in prosciutto and pancetta — pork on pork, in the best possible way.
Japanese A5 brisket from Kagoshima — the top-scoring region at the Wagyu Olympics — slow-smoked low and slow.
