Six minutes total, three quarter-turns, one hot grill. The strip steak deserves nothing more.
A quick stovetop sear, basted in its own juices, pulled at 135°F. Weeknight steak, done right.
Sear it hot on the stove, finish it gently in the oven, rest it long. The California classic at home.
Wagyu chuck is rich enough that all it needs is salt, heat, and ninety seconds a side.
Dry-aged ground beef has more depth than the everyday kind. Treat it simply — a hot pan, salt, pepper.
A cast-iron strip with a deep crust and a rosy center, finished by flipping every minute to 135°F.
The ribeye's cheaper neighbor, treated with the same care. Garlic, herbs, a careful baste, 135°F.
A Japanese A5 Wagyu slider topped with a runny duck egg — a small bite with an outsized payoff.
A holiday centerpiece cut from Japanese A5 — the rarest, most marbled beef in the world.
Meet Chase Hubbard, the farmer behind KD Piedmontese beef.
Long marinades, fast cooks, deep flavor — the bavette is the cut your butcher quietly keeps for themselves.
The cut butchers quietly take home: tender, versatile, and equally at home on a plate or sliced into tacos.
