At what level of doneness is steak considered safe to eat? The answer depends on your age, health, and appetite for risk.
Wondering between grilling or pan-frying a package of bacon? Here’s how to decide, along with our best tips for cooking it perfectly either way.
The perfect sear on a steak is easier to achieve than most of us think. All you need is a good cut, the right technique, and a little practice. We’re going to cover the first two in this post, so have fun with the third.
Brisket is one of America’s favorite beef dishes. Texas is probably the number one state to find brisket anywhere cooked to perfection. Other states that specialize in meats and grilling can nail this cut of beef perfectly when cooking.
So you made steak—and it came out tough and chewy?
Two traits can make your steak hard to eat: (1) the meat’s toughness from the way the cow was raised and slaughtered, and (2) its chewiness from how you cooked it.
If you want to make the most tender steak whenever you fire up the grill or cook on the stove, you need to know the difference between them. To avoid a tough steak, you need to pick a good cut of meat. To prevent it from getting chewy, make sure to cook it properly.
By the time you’re done reading this post, you’re going to know how to do both.
Unless you’re used to selecting cuts of beef at the butcher shop, the difference between tenderloin and filet mignon can be kind of confusing. I once asked my dad to pick up filet steak from the store on his way to a barbecue. Instead of tenderloin, he came with a sirloin!
There’s nothing like a good old barbecue. Get your family and friends together, put beers in the fridge, and fire up the grill for dinner. No matter if you’re making barbecue beef, pork, or chicken, here’s a list of delicious appetizers and salads to pair with the meat.
These appetizers and salads for BBQ are so good, they may even outshine your main course! Check them out and include them to the spread the next time you have a crowd in your backyard.