Beef is one of the most versatile and satisfying proteins you can cook. From juicy burgers and perfectly seared steaks to slow-braised short ribs and hearty stews, there’s something to satisfy every craving. The key is knowing which cooking techniques work best for each cut. Whether you’re planning meals for the week or have just picked up a fresh cut, explore our favorite beef recipes and expert tips below to make the most of every bite.
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Understanding Meat
If you want to cook meat well—whether that means a juicy steak or tender braised ribs—it helps to first understand what meat is, how it’s structured, and what happens when heat is applied. With that foundation, you’ll be better equipped to use simple techniques that can dramatically improve flavor and texture.
Cooking the Perfect Steak
Before you get started, it helps to understand the versatility of different cuts of beef and what each one is best suited for. Knowing this can guide you at the butcher counter and help you make the most of what you already have at home. In this blog, we’ll break down popular cuts, share essential techniques and searing methods, and even debunk a few common myths along the way. Think of it as your go-to resource for cooking the perfect steak.
72-Hour Braised Short Ribs
Of all the tougher cuts, short ribs are our favorite. While they’re often used in stews, this method is our preferred way to fully utilize the richness of this cut. We love it because it uses sous vide to cook the meat at a low temperature, allowing the collagen to break down while retaining more of its natural juices. After 72 hours, the result is incredibly tender, flavorful meat. For a quicker option, we also include a 50-minute pressure cooker alternative.
Three Tricks to Tender, Tasty Beef
You don’t need to visit a high-end steakhouse or spend $200 a pound on ultra-marbled Wagyu from Japan to enjoy flavorful, tender beef at your next barbecue. These three tricks can turn an average steak into one that impresses.
Sous Vide Rare Beef Jus
Believe it or not, beef jus can be cooked rare. By cooking the meat sous vide at a low temperature, this jus is just as flavorful as a traditional brown beef jus, while also much brighter and more appealing in color.
Hanukkah Short Ribs
Like our 72-Hour Braised Short Ribs featured earlier, this recipe uses the sous vide method to slowly cook beef short ribs to exceptional tenderness. Inspired by traditional Jewish-style short ribs—with both kosher and non-kosher variations—it’s finished with a rich beef jus and a creamy wasabi sauce for a modern twist. The result is an elegant, flavor-packed dish that’s perfect for the holidays or anytime you’re in the mood for something a little more special.
Low-Temp Oven Steak
This is one of our favorite recipes on this page because it can be done almost entirely in your home oven. One of the key techniques is briefly freezing the steaks, which helps prevent the interior from overcooking.
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