Perfectly even edge-to-edge cooking and foolproof results.
Flavorful grilled steak fajitas served with sizzled peppers and onions.
Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
Marinated steak, mushrooms, and onions: a steakhouse experience on a stick.
The best technique for an even crust and deeply flavorful pan-seared steak.
Brisket ain't got nothing on this, baby.
Sous vide is the key to consistently moist brisket with a smoky bark.
Buttery, tender, and juicy beef with a nice charred, smoky flavor.
A garlicky, citrusy marinade makes this buttery steak pop.
The best cooking method for the most tender cut of meat around.
The only technique you need for exceptional grilled steaks.
A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
One pot and 20 minutes for this Japanese fast-food classic.
An overnight rest makes for extra-tasty Yorkshire puddings.
A steak for the true meat lovers.
The best cut of meat for grilling, cooked to juicy, tender perfection.
Intensely beefy broth, warm spices, and a bright garnish of fresh herbs.
Go ahead and gild the lily.
Cream is the secret weapon in this rich, silky pan sauce with mushrooms.
Divide the pepper, then conquer this recipe.
Start low and slow and finish hot for the juiciest, most flavorful, evenly cooked prime rib.
A cheaper, easier-to-find, and more foolproof alternative to sous vide brisket.
Hearty and deeply rich.
Shredded and juicy meat bathed in a flavorful sauce.
The pressure cooker makes beef stew that's short on time, but long on flavor.
The real deal Texas bowl of red.
Spiced Pakistani beef or lamb kebabs, perfect for your next cookout.
This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact.
Maximum crust and maximum flavor.
A full meal in a bowl.
Crazy-tender barbacoa made with oxtails and a blend of fruity chilies.
A deli classic.