Why the Teres Major is the Only Filet Mignon You Can Actually Afford
The teres major is a small muscle from the shoulder, also sold as the petite tender, and it is the second most tender cut on the whole animal after the…
Category: Steak Cuts
Explore the different types of steak cuts, their unique flavors, textures, and the best cooking methods for each.
Tallow Fried Ribeye: The Physics of the 2mm Deep Crust
The era of the limp and grey steak sear has finally come to an end. For decades, home cooks and even some professional chefs relied on industrial seed oils like…
Filet Mignon With Red Wine Reduction: Simple Recipe
How to Cook Filet Mignon Temper the filets at room temperature for 30 to 45 minutes and pat them dry, then season well. Sear in a hot pan for 3…
How to Cook Ribeye Steak Perfectly Every Time
To cook a ribeye steak, pat it completely dry, season it generously with coarse salt and black pepper, and sear it in a ripping hot cast iron skillet for 3…