Tips, Tricks, & Techniques

Perfectly grillmarked ribeye with silicone brush glazing tallow on a foiled rack

Perfect Grill Marks (Without Overcooking)

Get bold diamond marks without drying dinner out—exact Grill Grates temps, 2×2 rotation timing, fat/glaze rules, and fast fixes.

Perfect Grill Marks (Without Overcooking)

Get bold diamond marks without drying dinner out—exact Grill Grates temps, 2×2 rotation timing, fat/glaze rules, and fast fixes.

Sliced steak on cutting board with another ribeye steak with compound butter on a cutting board with salt, rosemary and a chef’s knife.

Steak Doneness: Temps, Targets & Truth

Doneness isn’t a vibe—it’s therm + timing. This guide shows you exactly when to pull rare through well-done, how much carryover to expect by steak thickness, and how long to...

Steak Doneness: Temps, Targets & Truth

Doneness isn’t a vibe—it’s therm + timing. This guide shows you exactly when to pull rare through well-done, how much carryover to expect by steak thickness, and how long to...

Ribeye being basted with butter in a screaming-hot cast-iron skillet; deep brown crust.

Reverse-Sear: Why It Works & How to Nail It (Te...

Reverse-sear turns steak into a predictable win. Warm the interior low and slow, then finish hot for a crust that sings and a center that lands in the window. Michael...

Reverse-Sear: Why It Works & How to Nail It (Te...

Reverse-sear turns steak into a predictable win. Warm the interior low and slow, then finish hot for a crust that sings and a center that lands in the window. Michael...