From searing a deeply caramelized crust to achieving that perfectly pink medium-rare temperature, Andy Baraghani shares his favorite method for cooking steak at home. No fancy gadgets or days of advance prep work necessary here - a stove top, a hot pan, and some technique are all you need to see perfect results.
Join Chef Harold Villarosa as he demonstrates the proper technique for slicing different cuts of beef, poultry, and pork. Unkle Harold lays out the hows and whys behind serving up different kinds and cuts of meat, relaying all the know-how you need to present your proteins like a pro.
Obviously, a raw steak smoothie is the ideal way to enjoy a steak, but what are some other good methods? Join Amiel Stanek as he attempts to cook a boneless ribeye steak in almost every way possible. Which method is the (second) best?
Join Chris Morocco back in his home kitchen as he makes weeknight meatballs. We stripped meatballs down to the most essential elements, creating a recipe that is easy enough for a postwork dinner. Making larger meatballs means they actually have time to properly brown in the oven without overcooking.
Got nothing but time on your hands? Cook these really low and slow. Set the oven at 300° and start checking the ribs after 3 hours. But don’t sweat it; they’ll be super-tender either way.
This sauce is an ode to the classic French dish of leeks in vinaigrette, swapping out the leeks for tender charred scallions. It acts as a bright, addictive condiment for this quick-cooking cut of steak. If you can’t find hanger steak, skirt steak works for this recipe—adjust cook time accordingly. The sauce also pairs well with roast chicken, pork chops...we could do this all day.
Get the recipe: https://weightloss-tricks.today/recipe/hanger-steak-with-charred-scallion-sauce%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-5c0aacd90207d1270a6b0fbc">
Join Chris Morocco in the Bon Appétit Test Kitchen as he makes grilled brisket with peanut salsa. Normally, you associate brisket with long, slow cooking—maybe on a winter afternoon—but we’re making a case for throwing it on the grill. Freezing the brisket makes it easier to slice it against the grain, which nullifies its naturally ropy texture and exposes more surface area to the flavorful marinade.
Join Carla Music in the Bon Appétit Test Kitchen as she makes butter-basted steaks with fennel salad. There are just a few steps to make perfect steak: Step 1: Buy a great steak from a great butcher. Step 2: Salt it liberally. Step 3: Gradually build up a crusty sear. Step 4: Butter. Butter?! Yep—butter. Browned, nutty butter will deliver toasty flavor to every bite. It’s the secret to pretty much all the great steakhouse dinners you’ve ever had.
We're back with a smokin' new episode of It's Alive and Brad Leone is bringing the beef straight from his own kitchen (and backyard.) From brining and spice rubs to the smoker and oven, Brad takes this beef on a transformative journey you won't want to miss.
A disclaimer: Although we all enjoy the discoveries that come with Brad's unique experiments in the kitchen, if you’re inspired to create your own version at home be sure to follow a tried and tested recipe so your preparations line up with food safety standards.
Join Brad Leone in the Bon Appétit Test Kitchen as he makes what he calls "poor man's steak and eggs." Brad actually uses ground beef instead of steak in this recipe, but you can use just about anything, like pork or sausage.
The key to success in this recipe is time. Don’t try and rush the brisket by turning up the heat—that will only dry it out and make it tougher. Let it go low and slow until the meat is shreddable, and if you’re not sure if it’s ready, let it go a bit longer.
This Super Bowl season, you can have cold—and likely congealed—seven-layer dip from the supermarket, or…you can make this warm, melty version begging to be scooped up and eaten. Join food editor Shilpa Uskokovic in the Bon Appétit Test Kitchen as she prepares her warm and cheesy seven-layer dip, the perfect palate pleaser for game-day.
While you can make a burger out of almost anything -- chicken, turkey, fish, plants -- most people think beef when they think burgers. Well, at least that's what Amiel Stanek thinks. He's here today to show you every way to cook hamburgers using chuck beef. You can't go wrong with a classic cast-iron skillet burger, but don't write off other... let's say less orthodox techniques, like Hibachi grilled or ironed. Seriously, the ironed burger is actually really good.
Here are five massive sandwiches you need to try. Eat a Tipsy Texan at the Franklin Barbecue, a Pastrami and Cole Slaw sandwich at Langer's in Los Angeles, a Roast Pork Hoagie at John's Roast Pork in Philadelphia, and more from around the US.
When you're cooking for a full house during the holidays you need something hearty to feed so many bellies. Our roasted beef tenderloin complete with horseradish cream sauce will definitely do the trick. Get the recipe: http://weightloss-tricks.today/recipe/roast-beef-tenderloin-with-garlic-and-rosemary%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-6115342c2f1b400ec4217057">
Join Bon Appétit associate food editor and chef Rachel Gurjar as she makes grilled boneless chicken breasts in a "tadka-ish" scallion sauce. Skin-on, boneless breasts are ideal for grilling since they cook faster, are easier to carve than bone-in, and the skin protects the delicate cut from the heat.
The legendary chefs of Chef’s Table: Legends—Jamie Oliver, Thomas Keller, Alice Waters, and José Andrés—join Bon Appétit to answer your top cooking questions. From achieving perfectly crispy bacon to ordering steak well-done, they share expert tips to level up your cooking game.
Join Chris Morocco in the Bon Appétit Test Kitchen as he makes BA's best lasagna. Why in the world would we tell you to make meatballs, brown them, and then break them into pieces—for a ragù? Sounds crazy, but it’s the best way we found to sear a big batch of meat without overcooking it.
Join Chris Morocco as he makes Beef Wellington with green sauce. This sort-of-traditional approach to beef Wellington doesn’t shy away from using a wide range of umami-rich ingredients such as bacon, soy sauce, mustard, and maitake mushrooms to create tons of flavor. A lighter sauce packed with herbs and a few anchovies balances out the heavy dish and brings old-school beef Wellington into the modern era.
Join Brad Leone in the Bon Appétit Test Kitchen as he makes fried bologna sandwiches. For this bologna sandwich recipe, cutting slits into the bologna before cooking helps it brown evenly across the surface and prevents it from curling and warping as they fry.
Check out the recipe here: https://weightloss-tricks.today/recipe/fried-bologna-sandwich%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-620d1ac5d2721805fdcfbc6e">
We challenged resident Bon Appétit supertaster and test kitchen director Chris Morocco to recreate Carla Hall's chicken fried steak recipe. The catch? He'll have to use each of his senses - other than sight. Does Chris have what it takes to recognize then reproduce this classic American comfort food with his eyes behind a blindfold?
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