Steak

The umami-rich lacquer on this steak works its magic to create an über-savory capital-C Crust akin to the bark beloved by barbecue enthusiasts.

More caramelization, more surface area to char, a quick cook time, and easy to share pieces are only a few of skewering’s advantages.

You need this spicy and deeply umami tiger bite sauce in your life.

The thing that makes this satisfying, spicy-tangy salad so great? It’s equally as delicious served warm for dinner as it is eaten cold for lunch the next day.

Labor Day is about cooking, eating, and doing a whole lot of nothing. We're very down for that.

The “Nothing Fancy” cookbook author on how to host the most most baller dinner party in the most low-key way possible.

Make this glossy, buttery beef stir fry when you need dinner on the table in less time than it takes to listen to a podcast.

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.

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.

So much to love on one plate!

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.

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

The diner classic gets a boost from a pot of zesty, creamy beans and sweet charred limes.

Never overcook a steak again.

Searing a steak, seasoning a salad, and making a vinaigrette. All covered in today's class...errr, salad.

Crusty, juicy sliced steak + a fully-loaded salad = what we want to eat most nights of the week, TBH.