From a good cut to a great dish.
Recipes3 minFilet Mignon Tartare: Recipe and How to Cut It
What matters in tartare is the cut, not the seasoning. How to firm up and hand-cut filet mignon, what to mix it with and why you dress it just before serving.
Recipes3 minVenetian-Style Liver With Sweet Onions and Wine
Fegato alla veneziana: a pile of sweet onions and thin strips of liver cooked for a minute or two. How to avoid bitterness, when to salt and what to serve.
Recipes4 minEye of Round Roast Beef: Pink, Tender, Thin
Eye of round turns tender and evenly pink at low heat: an overnight salt, a 110 °C oven, a quick sear and slices thinner than 2 mm. Plus horseradish sauce.
Steaks4 minHow to Cook Ribeye: Grill, Cast Iron, Reverse Sear
Thawing in the vacuum bag, steak thickness, when to salt, grill, cast iron with butter and reverse sear for thick steaks. Plus a doneness temperature table.
Steaks4 minSteak Doneness Levels: Temperature Chart
Six levels from blue to well done: when to pull the steak, what it reaches after resting, the colour of the cut and time per side for a 3 cm steak.
Steaks3 minWhat Is Ribeye: Where It Comes From, How to Cook
Ribeye: a steak from the rib section of the back, with the eye, the cap and fat between them. Its other names, cut weight, portions and best doneness.
