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We put to rest seven of the most stubborn myths about grilling steaks, including that you should let your steak rest at room temperature beforehand and that you should only flip steaks once.| Serious Eats
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This thick and meaty pan-seared steak, infused with color from butter and flavor from aromatics, is perfectly cooked thanks to these seven tips.| Serious Eats
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The reverse sear is one of the easiest and arguably best methods of cooking a steak. Start it in a low oven, then quickly sear it in a hot pan or on the grill for a beautiful crust.| Serious Eats
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A comprehensive guide to the salty science of dry-brining.| Serious Eats
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If you plan on cooking tonight, chances are you'll be using the Maillard reaction to transform your raw ingredients into a better sensory experience.| Serious Eats
