Juicy Reverse-Seared Picanha
The crispy crust holds in the juicy, moist meat on the inside. Sliced thin or thick, the reverse seared picanha rules the cutting board.
Grilled Santa Maria Tri Tip
You’ll be stealing crusty, juicy slices straight from the cutting board of this rich and smoky wood-grilled Santa Maria Tri Tip basted in a vibrant mop sauce.
The Guide for Reverse-Searing Steak & Roasts
Reverse-searing has taken over the grilling community, for a good reason. Practically fool-proof, this process of slowly cooking steak and searing at the end give provides edge-to-edge medium rare beef with a crispy crust on the outside.
Southwest Beef Tenderloin with Crispy Brussels and Pomegranate
We’re going big and bold with this Southwest beef tenderloin, paired with confetti of fried Brussels sprouts, pomegranate seeds, and molasses.
Pork Belly Tomahawk Steak? Tasty Marriage of Turfs
Pork belly fused to the outside of a beef tomahawk steak, that’s what’s happening here. I don’t think this should take much convincing. C’mon!