Eight to ten minutes. Gray Shipley will tell you himself that he often gives it five, which is honest and still better than cutting straight in. Here is what resting does and why the juices on your bo
Cooking Techniques
How to Cook Steak in a Cast-Iron Skillet
Cast iron is the most forgiving pan for steak, for one reason: it holds its heat when cold meat lands on it. That advantage is wasted if the skillet is not properly preheated. Here is how to use it.
Cooking Techniques
How to Cook Steak on a Charcoal Grill
Charcoal gives you flavor that gas cannot. It also puts your dinner directly in the path of whatever the fuel is made of, which is why Gray Shipley has a specific warning about the cheap bag from the
Cooking Techniques
How to Cook Steak on a Gas Grill
Gas gets dismissed by people who grill twice a year. Gray Shipley is not one of them, and his reason is control. Here is how to get a proper crust out of a gas grill, which comes down to preheating it
Cooking Techniques
How to Get a Great Crust on Steak
A great crust comes from a dry surface. That is the whole answer, and it is the one piece of steak advice Gray Shipley gives when he only gets to give one. Here is why water on the outside stops a ste
Cooking Techniques
How to Grill Steak
A grill gives you something a pan cannot: two temperatures at once. Sear over the hot side, finish over the cool side, and you get a crust without overcooking the middle. Here is the method, and Gray
Cooking Techniques
How to Pan-Sear Steak
A good pan-seared steak needs three things: a dry surface, a hot pan, and the patience to leave it alone. Here is the order of operations, and the step most people skip.
Cooking Techniques
How to Reheat Steak Without Ruining It
Leftover steak does not have to be a disappointment. Warm it low and slow, then sear it hard for thirty seconds. The method is a reverse-sear, and it works because the steak is already cooked.
Cooking Techniques
How to Reverse-Sear Steak
Reverse-searing means cooking the steak low first and searing it last. On a thick cut it gives you an evenly pink interior and a hard crust at the same time, and it makes the dry surface easier rather
Cooking Techniques
How to Season Steak
Salt and pepper. That is the honest answer for a well-raised steak, and Gray Shipley says so plainly. What matters more than what you add is when you add it, and whether you let the beef do the talkin
Cooking Techniques
How to Store Cooked Steak
Cooked steak keeps three to four days in the refrigerator. The part that decides whether it is still good is how quickly it got cold and how well it was wrapped.
Cooking Techniques
How to Thaw Steak Safely
We ship frozen on purpose. The refrigerator is the right way to undo that: about twenty-four hours, no counter, no hot water. It is also the method that leaves you the driest surface, which is what a
Cooking Techniques
How to Use a Meat Thermometer for Steak
A thermometer is the cheapest way to stop ruining steaks. Not because temperature is complicated, but because it replaces guessing with a number. Gray Shipley is clear about what guessing costs you.
Cooking Techniques
Steak Temperature Chart: Rare, Medium-Rare, Medium and Well-Done
Medium-rare is 130 to 135 degrees Fahrenheit. The harder part is that a steak keeps cooking after you pull it, so the temperature you aim for is not the temperature you take it off at. Here is the cha
Cooking Techniques
When Should You Salt Steak?
Salt forty minutes ahead, or salt as the steak goes in the pan. The worst time is five minutes before, which is when most of us do it. Here is why.
