Recipes
Tested, meat-first recipes with exact temperatures and timings.
Steak and Eggs, the Right Way
The breakfast of champions, lumberjacks and anyone with a heavy day ahead. A hard-seared steak, eggs fried in the same pan, one skillet to clean.
Slow-Smoked Brisket: Salt, Smoke and Patience
A whole packer brisket, salt and coarse pepper (or just salt), smoked low for the better part of a day. The king of barbecue, done the straightforward way.
Hidden-Liver Beef Meatballs
Juicy beef meatballs with a stealthy dose of liver blended in. The easiest way to eat organ meat for people who swear they hate organ meat.
Carnivore Smash Burgers
Thin, crusty, lacy-edged beef patties smashed on screaming-hot cast iron. Beef, salt, fire. Four minutes to glory.
Real Beef Bone Broth
Roasted bones, cold water, a long slow simmer. A rich, gelling broth for sipping, braising and cooking. No powders, no shortcuts.
The Reverse-Seared Ribeye
Low oven, screaming-hot pan, two-inch ribeye. Edge-to-edge pink, a crust you can hear, and nearly impossible to screw up.