The science behind dry brining and how it makes your steak better
Dry brining is a process by which meat is seasoned with salt well before cooking to greatly boost the quality of your steak with hardly any »
How to reverse-sear a steak
Here's a simple way to acheive a perfect medium-rare with a nice carmelized crust for your steak every time. Don't sweat the »
Press Release: Crowd Cow, the Craft Meat Marketplace, Launches “Beef Tasting Flights”
Crowd Cow, the Craft Meat Marketplace, Launches “Beef Tasting Flights” “Flights” allow customers to try a collection of delicious, small-batch cuts from multiple farms around the »
Delmonico's, the oldest steakhouse in America, on the future of beef
With the suburban ubiquity of steakhouse chains like Longhorn Steakhouse, Texas Roadhouse, and Outback, you’d think the steakhouse restaurant had been a fixture of the »
Brisket saga Part 1: Meathead Goldwyn on ensuring brisket success
Part 1 of the brisket adventure upon which this writer is embarking. Fall has arrived with a wet vengeance in Seattle, and with the cooler temperatures »