Beef

This totally make-ahead rib roast is rubbed with a punchy mixture of rosemary, anchovies, and garlic.

We can’t get enough of the smash burger, with a squishy bun and a lacy griddled patty (make that two, actually, to maximize that crispy exterior).

When you’re not in the mood to do much work, you need a marinade that does the work for you.

Lots of toasted pita for scooping up everything is nonnegotiable.

Skirt steak is our favorite choice when grilling for a crowd for two reasons: it feeds many and cooks in a jiffy.

For years we’ve encouraged you to marinate proteins before cooking. Well, we were sort of wrong (sorry!). Here’s how to get that picture-perfect sear and still pack in tons of flavor.

Here's the lo-fi answer to not owning a deli slicer.

Lettuce wraps might be our all-time favorite weeknight summer dinner—minimal cooking, maximum flavor and freshness.

These richly flavored ribs are a riff on kalbi jjim, a traditional Korean special-occasion dish.

Rich marbled meats are extra-delicious when served with cool, crunchy, acidic vegetables.

Flank steak is flavorful but quite lean. To make sure it's as tender and juicy as possible, be careful not to overcook it (medium-rare is best) and be absolutely certain you’re slicing against the grain.

It's flat. It's quick. And it's perfect for a weeknight celebration.

It’s out of vogue everywhere, except....

So much to love on one plate!

Fresh piri-piri chiles can be difficult to find, so for our take on a vibrant piri-piri sauce, we subbed in a fresh Fresno chile.

If you have one beautiful piece of meat, you can build your meal out from there.

The new #Cook90 cookbook is full of meal inspiration to carry you from breakfast to lunch to dinner—to tomorrow.

Fresh fennel adds crunch against thinly sliced steak and pillowy focaccia.

It’s fast, it’s easy, and makes for a killer steak sandwich for dinner tomorrow, a little strategy we call nextovers.

What’s better than a griddled burger with the crispiest exterior? One that comes sandwiched between a vibrant tomatillo salsa and topped with a runny fried egg.

We all need a little more reverse-sear chuck steak in our lives.

Editor in chief Adam Rapoport says brisket should be kind of sweet, a little bit spicy, and really meaty. Here are his tricks for mastering it.

Turn the rules of braising upside down for hands-off, slow-roasted meat allll winter.

You can call it beef bourguignon if you want to sound fancy—nobody has to know how much easier it is than the French classic.