There’s a moment in this video after the molten copper is poured on top of the raw steak and after there’s been a little time for the copper to cool down and after the steak has cooked a little bit that it looks like the metal has completely engulfed the steak and casted a metal sculpture of meat. Since the steak is…
Molten aluminum does crazy things to fruit and liquids and ant hills but against a steak? It doesn’t do much. As in, the steak basically defeats molten metal. Sure, the piece of meat burns up and turns an ever so slight shade of brown but there’s really no place for the burning hot metal to settle in and cast itself…
I know how to cook a steak perfectly, already. I know how one of the best steak houses in America cooks their steak. I know how different countries prefer to eat their steak. And yet, I don’t mind watching another video about the best way to cook a steak because the end result makes my eyes water with saliva. A…
If you want to treat a delicious hunk of meat in the best most perfectest way possible, you shouldn’t just throw it on a pan. Instead, you should utilize all the techniques used in this video by How To You: make sure you get a good, thick cut, salt and pepper the hell out of it, use a sous vide, and then sear that…
Peter Luger’s Steakhouse in Brooklyn, New York serves one of the most delicious and iconic slabs of meat that you can get anywhere on the planet. Their Porterhouse is what you dream of when you imagine steak at a steakhouse. Eater shows how that fantastic deliciousness gets to the restaurant starting with the butcher…
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.
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…
If you've ever wondered what the difference between a Kansas City Strip and a Sirloin was, or where the hell the T in your T-bone came from, this video will help.
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.
If there's any better feeling than that brought by throwing a steak on a campfire, we don't want to know what it is. Here's how to get your meat right every time.
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…
Now that's what I call fast food! ESA astronaut Luca Parmitano took this funny microgravity pic of a mouthful meat orbiting at a speed of 7.71 km/s during dinner on the International Space Station yesterday.
Jury duty! The worst. Civic duty? Oh please. And since we can't avoid serving, it better be good. One unnamed juror from the high-profile Oracle v. Google case was described by Jury Foreman Greg Thompson, 52, as dissatisfied with Oracle uber-lawyer David Boies's attempts to prove Google had infringed on both its…
Turns out that what happens in Vegas no longer stays in Vegas—and that's a good thing. A self-proclaimed Meat Geek has teamed up with Oklahoma State University to devise the first new style of steak in years.
How do you drink a man? You heard me. How do you find the gastronomic, alcoholic equivalents to a guy's personality, especially when the guy in question is Glorious Leader, Gizmodo Editor-In-Chief Joe Brown?
Deep down, we all know that red meat isn't the healthiest thing to eat—but that doesn't stop us tearing into a bloody steak all too often. Sadly, new research suggests that red meat is behind one in ten early deaths, so it might actually be time to make a real effort to cut back.
The staff over at Food Republic spend their days obsessing about all the delicious things that go into our stomach. So it makes sense they'd know what gadgets are best suited to the creation of good food. Today, they have steak on the brain...
Peter Shankman, an angel investor, was hungry right before he boarded his flight. So he fired off a tweet jokingly asking Morton's Steakhouse to meet him at the airport with a porterhouse steak when he landed. They did.
There's no such thing anymore as just eating a steak. Was it grass fed? Did it have a hobby? Now, thanks to a group of Irish chemists, you'll never have to worry again about your Porterhouse's diet. Just your own.
