steak
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How (and When) to Properly Season a Steak
Conjure up an image of the perfect steak and you’ll likely land on a red and juicy interior enveloped in a savoury, browned crust. Add in a sizzling cast iron pan, a splash of garlic and herb-infused butter, maybe some flaky sea salt sprinkled on top in salt bae fashion, and you’ve come pretty damn…
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How to Make ‘Steakhouse Butter’ at Home
When I think of foods that benefit from a big ol’ knob of butter, a ribeye is not very high on that list — at least not typically. But do you know why restaurant food often tastes so much better than the food you cook at home? It has more salt and more fat —…
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Why Your Next Sliced Steak Needs a ‘Board Sauce’
I don’t usually heavily season my steaks — I like to let the meat speak for itself — but there is something deeply enticing (and summery) about a pile of flame-kissed beef that’s been dressed with a bright, aggressively herby sauce. Like most people, I used to make my sauces separately and serve them alongside…
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9 Delicious Ways to Enjoy Ham or Lamb This Easter
Ham and lamb are the go-to proteins of Easter Sunday. They’re very different pieces of meat, but both feel impressive and celebratory in the middle of your dining room table. I have cooked and eaten a lot of each over the years and — as always — have some suggestions.