Beef

Cutting the meat into two smaller pieces reduces cooking time, but it’s the roast first, brown later “reverse sear” that’s game-changing in this recipe.

When you flambé the cognac for this steak au poivre recipe, make sure your pan is really hot and your eyebrows are out of the way.

The smoky sauce and mix of spices in this meatball recipe complement lamb perfectly. It would be great with ground beef too, if that’s more your thing.

It’s Tostada Night! Just hearing those words makes us hungry. With a sheet-pan salsa and quick-cooking tostadas, this recipe will be ready before you know it.

These are extra saucy and a little sweet like the original SpaghettiOs, but with grown-up flavors all around.

In this week's Bon Appétit Foodcast, Aaron Franklin shares his brisket secrets.

Topping this modern tartare with groats adds an earthy note, but they’re mostly there for texture. A coarse toasted breadcrumb can be subbed. This recipe is from Wildair, one of the Hot 10, America's Best New Restaurants 2016.

There's a time for a 20-ingredient, four-hour curry, and it's not 5 p.m. on Tuesday. This shortcut version yields a hearty crowd-pleaser.

How can you look at this and not crave brisket tacos?

Do you know the difference between Kobe and Wagyu steak? Plus, how to tell if your restaurant is lying about where their beef came from.

What do our readers want in July? Steak svizzerina, pickled strawberries, and miso corn soup.

Consider these essential techniques free cooking school.

What's at stake? A perfect steak, every time.

The tri-tip is a tender, triangular cut of beef tucked near the sirloin. There are only two per steer, so if your butcher is out, go with sirloin.

The surface of this hand-cut Italian burger will be seared and crisp, the inside medium-rare.

Short ribs aren't just for braisin'—this quick recipe includes a fast mole sauce that we can't get enough of.

Our readers are craving grilled kale salads, pasta loaded with tomatoes and shrimp, and juicy hanger steak this month.

Mastery of your grill lid stands between you and perfectly grilled steaks.

Skirt steak is one of our favorite cuts of beef—it’s flavorful, affordable, and quick-cooking. That said, it’s imperative to slice it thinly against the grain for the best texture.

We’re bringing skewers back, with crispy bacon ribbons, tender short rib bites, and more dipping sauces and bastes than you can shake a (long, pointed) stick at.

Your favorite kitchen tool is heading outside for the summer.

51 Lincoln grills the tomatoes for this salad, but unless you have a screaming-hot grill, this can be tricky. Either way, use beefsteaks, which have an excellent ratio of flesh to seeds.

Don’t braise your short ribs—grill them. They’re intensely beefy, with gorgeous marbling that encourages crispy bits.

This burger was inspired by one of the many punny burgers from the TV show Bob's Burgers. If you’re feeling really “ritzy,” ask your butcher to grind a couple of well marbled cuts for you and make a signature burger blend: we like a 50/50 mix of untrimmed brisket and boneless short rib.