'the marrow' on Serious Eats

Steakcraft: The Marrow's Rib Steak and Top Sirloin

I have never seen a chef who seasons steak as often and as fastidiously as Harold Dieterle does. At virtually every step of the cooking process he is sprinkling salt or grinding pepper on to the beef. Yet despite the seemingly constant flurry, the steaks at the Marrow come out perfectly seasoned, highlighting the flavor of the beef itself. Here the chef cooks a common cut—rib steak—and a European one: the culotte. More

The Best Drinks We Drank in January

January wasn't a huge boozing month for the Serious Eats crew; quite a few of us were down with the flu. But there were still some good teas and milkshakes to be had, plus fresh sugarcane and kumquat juice in Saigon (yes, we're jealous of Erin Zimmer's journey.) Check out the slideshow for our Drinks editor's new favorite local cocktail bar, plus other highlights in beer and beyond. More

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