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Reverse seared steak, evenly cooked and flavorful crust

How to Reverse Sear a Steak: Exceed Restaurant Quality at Home

The reverse seared steak is a culinary masterpiece that rivals those of high-end steakhouses. Learn how to reverse sear a steak and why you have an advantage over restaurants by using this method.

Updated: April 2021

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Reverse seared steak with garnish and sauce, served with mac and cheese and vegetable sides

The Best Reverse-Seared Steak Recipe

Reverse searing steak creates a beautifully brown crust while keeping the inside evenly cooked to avoid gray bands. Suitable for all cuts like marbled ribeye, bone-in prime rib, or lean beef tenderloin.

Updated: March 2021

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Frozen ribeye steak resting on ice

How to Cook Frozen Steak

Cooking frozen steaks requires a balance between speed and quality. Using the correct method will ensure you get the highest quality steak possible

Updated: March 2021

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Tomahawk steak resting with coarse salt for dry brining

Dry-Brining Guide: The Secret to Tender, Juicy Meat

Dry-brining is a simple process of salting meats and resting them before cooking. Learn how to make tender, juicy cuts every single time with the dry-brine method.

Updated: March 2021

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Seared steak with flavorful crust, rosemary and garlic garnish

Maillard Reaction Guide: Effect on Food Flavors

The Maillard reaction is a simple way to introduce complex flavors to your food. Several conditions can optimize this set of chemical reactions to enhance your dishes.

Updated: February 2021

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Uncooked white and brown rice

How to Cook Better Rice

Rice is a simple and versatile ingredient with a lot of potential. Here are the methods to cook high quality, flavorful rice with plump, tender grains.

Updated: December 2020

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Cooking Oils and Fats: A Complete Guide

Never cook with the wrong oil again! This guide will help you pick the right (healthy) fats for searing, frying, salads, dips, and more.

Updated: December 2020

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