Beef

Steaks, roasts, brisket, and short ribs, from a rosy center to a deep, slow-cooked finish.

15 guides

Slow-simmered beef-and-pork ragù with tomato, wine, milk, and a rich finish for pasta.

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Brisket that stays sliceable at the lower end of the range or becomes Texas BBQ brisket with a longer bath, ready for smoke and bark.

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Tender, sweet-savory Korean marinated beef with soy, sesame, and pear, ready for lettuce wraps or rice bowls.

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Tender beef marinated with citrus and spices, ready for a hot sear, tacos, or fajitas.

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Chuck roast that stays sliceable or turns spoon-tender, depending on the bath and the finish.

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Buttery filet mignon with a warm center, a quick sear, and a rich sauce to finish.

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Tender beef in a glossy soy-ginger sauce with green onions, ready for rice bowls.

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Veal shanks cooked until fork-tender in a rich tomato sauce, finished with bright gremolata.

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Sunday pot roast with tender beef, vegetables, and gravy for a deeply comforting plate.

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Ribeye and strip steaks cooked evenly from edge to edge, then finished in a hot pan for a deeply savory crust.

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Prime rib, tenderloin, and tri-tip with an even rosy center and a browned finish for the table.

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Short ribs with a steak-like bite at the lower end or braise-style tenderness after a longer bath.

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Marbled short ribs turned tender and glossy with a sweet-savory Korean barbecue finish.

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Sirloin steaks with a juicy center and a browned, savory crust from a quick finish.

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Tenderloin with a warm, rosy center, a quick sear, and a rich finish on the plate.

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