Get the Recipe
This week we're getting back to the basics, exploring a few of the simplest, yet most persistent points of contention amongst steak-fryers and grillers.
If you've been a longtime reader of the Food Lab, you've already got your head around a few of the basics, like why you should cut against the grain (it makes for more tender bites), or why you need to rest your steak after cooking it (keeps it nice and juicy). If you're really clever, you'll figure out how to apply some of the principles outlined in our Perfect Prime Rib recipe and tests on how often you should flip a burger to ensuring that your steak is cooked perfectly evenly from edge to center (hint: warm it up first, flip it over and over as it cooks). Want the ultimate in even cooking and tenderness? Try cooking it in a beer cooler, using this sous-vide steak primer for temperature guidelines.
Yeah, I like beef, I guess.