In the unlikely event you are left with extra steak from last night’s dinner, and you’ve managed to avoid devouring it the next morning on its own, there is the canapé: an assembly of delicious construction and nearly infinite variation. Your steak is cooked, and has been waiting in the fridge for this fate. All … More A steak-lover’s guide to canapés (and homemade crème fraiche)
The reverse-sear is certainly one of the most reliable, controllable and hassle-free ways to cook bigger steaks. It comes with other benefits, too. The meat cooks much more evenly right through from the crust to the centre, and the crust is significantly more developed (and so, very tasty) than it would be by searing, then … More Big steak masterpiece: some notes on thermal inertia and reverse-searing (and a recipe for the steak of your dreams)
Here is a fire with purpose, and a simple recipe for delight. Asado has the confusing honour of being both one of the most transcendentally gratifying ways of cooking beef to perfection while also being the nickname for beef short ribs. The style of cooking and the nickname belong to Argentina, a place I’ve lived in … More Asado: a love story (and a recipe)
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Fast bavette, compliments of www.baronmag.com.