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Proven techniques, dozens of carefully honed recipes, and your FAQs, answered: Our beef guides offer the info you need to perfect steaks, roasts, and burgers.
How to Cook Wagyu Beef at Home
The Reverse Sear Is the Best Way to Cook a Steak, Period | The Food Lab
How to Dry Age Beef
10 Tips for Better Burgers | The Food Lab
Panang Neua (Thai Panang Beef Curry) Recipe
Grilled Beef Galbi (Korean-Style Marinated Short Ribs) Recipe
Pan-Seared, Butter-Basted Thick-Cut Steak Recipe
Classic Smashed Burgers Recipe
More Beef Guides
Sous Vide Steak Guide | The Food Lab
7 Myths About Cooking Steak That Need to Go Away
Meet the Ribeye Cap, the Tastiest Cut on the Cow
The Best Inexpensive Steak for the Grill, Part 1: Hanger Steak
What Are the Best Cuts of Beef for Stew?
Salting Ground Beef | The Burger Lab
Dry-Brining Is the Best Way to Brine Meat, Poultry, and More
The Secret to Perfect Beef Tenderloin? The Reverse Sear Strikes Again | The Food Lab
Making Perfect Steaks | The Food Lab
13 Rules For Perfect Prime Rib | The Food Lab
How to Roast a Perfect Prime Rib Using the Reverse Sear Method
Four Expensive Steak Cuts to Know
Can I Dry Age Beef At Home? | The Food Lab
How to Cook a Perfect Prime Rib | The Food Lab
How to Trim a Whole Beef Tenderloin for Roasting
The Best Inexpensive Steak For The Grill Part 4: Flap Meat (Sirloin Tip)
Rethinking Prime Beef: Why "Choice" May Be Your Best Bet
Slicing Meat Against the Grain | The Food Lab
The Food Lab's Complete Guide to Pan-Seared Steaks
Pastrami Versus Corned Beef: A Guide to the Jewish Deli
How to Grill a T-Bone Steak
How to Buy and Cook Prime Rib | The Food Lab
We Cooked Steaks Coated in Peanut Butter Sous Vide So You Don't Have To
How to Grill Skirt Steak
The Food Lab Video Series: Steak Lies
Stew Science: What's the Best Way to Brown Beef?
How to Carve Prime Rib Like a Pro | The Food Lab
The Right Way to Use a Meat Thermometer
The Nasty Bits: Beef Neck
How Katz's Deli Makes Their Perfect Pastrami
How to Make Roast Beef and Beef Roast in One Fell Swoop
The Best Frozen Burgers | Taste Test
Knife Skills: How to Cut a Whole Beef Strip Loin Into Steaks
How to Make Grilled Stuffed Flank Steak Pinwheels | The Food Lab
Mastering the Art of Burger Blending with Eight Cuts of Beef | The Food Lab
Stew Science: Should You Marinate the Beef First?
How to Trim Skirt Steaks | Knife Skills
What's the Difference Between Pastrami and Montreal Smoked Meat?
What's The Best Way To Grind Beef? | The Burger Lab
How to Cut Beef For Stir Fries | Knife Skills
How Coarsely Should I Grind My Burger? | The Food Lab
Decoding Your Meat: A Guide to USDA Beef Labels
The Best (and Worst) of Times for Japanese Wagyu Beef in the US
The Burger Lab: How to Shape a Burger For Grilling or Broiling
The Nasty Bits: Chongqing-style Penis with Wolfberries [Valentine's Day Edition] Recipe
Knife Skills: How to Trim and Portion Tenderloin Steaks
Does Resting Under Foil Ruin Meat? | Ask The Food Lab
Flip Your Steaks Multiple Times for Better Results | The Food Lab
The Best Inexpensive Steak for the Grill, Part 2: Skirt Steak
Introducing the Fat Flash, the Best Way to Finish Your Steak | The Food Lab
The Best Inexpensive Steak For The Grill Part 5: Tri-Tip
What Defines a Gastropub Burger?
The AHT Guide to Hamburger and Cheeseburger Styles
The Burger Lab: Which Makes A Better Burger, Grass-Fed or Grain?
What Are Burnt Ends? And Why Are They So Delicious?
The Meat Cheat Sheet
Inside a Dry-Aging Room
How Hot Is Too Hot? Adam Savage and The Food Lab Sear Steaks to Find Out