Grilling the perfect steak is a discipline, an art. It takes preparation, patience, and skill to become a learned grillmaster plating up juicy cooked-to-order steaks with a hearty sear and flaky, flavorful crust. Cooking a steak to perfection isn’t complicated nor does it require any fancy kitchen gadgets.
For carnivores raised on the supermarket shopping experience, buying fresh meat over the counter from a butcher’s shop can be confusing, if not downright intimidating. While ordering beef from a local butcher lacks the grab-and-go convenience of the grocery store, the quality of the meat is such that
When you’re short on time but hungry for a meal that tastes like it took all day in the kitchen, bring out the slow cooker. Beef that’s cooked low and slow has a rich, tender texture and intense savory flavor developed over hours of gentle heat that’s perfect
We take hamburgers seriously here in our little corner of Ohio. According to local lore, the hamburger was invented out of necessity by Akronites Frank and Charles Menches in 1885 when their sausage sandwich stand sold out of pork during a fair in Hamburg, NY. Unable to butcher
When it comes to cooking a steak, it seems like everybody has an expert opinion. But let’s forget about all the armchair chefs for now and explore some of the most repeated myths about cooking steak so you can avoid these common mistakes and recreate the steakhouse experience
What does a succulent, mouthwatering, grass-fed farm-to-table USDA prime organic steak have in common with the beer you’re drinking with it? Both are delicious, yes, and each hits the spot, but where does a perfectly cooked slab of beef get a fine, flaky crust and its juicy, savory,