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Why it is so incredibly important to slice steaks against the grain

You can have the perfect cut of steak that’s been cooked to the perfect temperature and grilled to the perfect texture and yet still ruin it by not cutting the meat against the grain. Seriously, slicing a steak against the grain makes it so much more tender and delicious that you’d be a fool not to do it that way. »8/11/15 8:59pm8/11/15 8:59pm

Video: Meat glue turns cheap cuts of beef into a fake ribeye steak

Meat glue is always going to be totally weird sounding but we’ve all eaten it before (if you eat at fast food restaurants, at least). It’s derived from blood and is a clotting agent that allows different types of meat to stick to each other, hence the name. You can do a lot of weird, Frankenstein-type experiments with… »6/09/15 7:26pm6/09/15 7:26pm

10 delicious ways countries around the world cook their steaks

With my steaks, I prefer the unbeatable seasoning one-two punch of salt and pepper. And well, maybe some garlic if I'm feeling frisky. I just like the taste of red meat too much. But around the world? You'll get steaks seasoned and marinated with orange peel, lime zest, soy sauce, shrimp paste, sugar and much more. »9/29/14 8:31pm9/29/14 8:31pm

Steaklocker Could Let You Dry-Age Delicious Beef Chunks at Home

Dry-aged beef. It's a phrase that gets fancy steak-lovers' mouths all drooly. The magic dance of enzymes and moisture reduction creates out-of-this-world flavor and tenderness that, unless you've got restaurant-grade equipment, you can't recreate at home. Steaklocker wants to change that, with a device on Kickstarter »6/17/14 10:40am6/17/14 10:40am

Mythbusters Tests: Will Explosives Properly Tenderize a Steak?

Mythbusters returns for a whole new season tomorrow, August 6, and they were nice enough to drop a preview of their first episode off while they were on their way to blowing shit up. One of the experiments they're going to test is whether explosives can tenderize a steak as well as a traditional tenderizers. Can it?… »8/05/08 6:20pm8/05/08 6:20pm