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tips resting meat
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Recipes
(116)
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Cooking
Like a loaded baked potato, cottage cheese meatballs, and kefta-inspired stuffed peppers.
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These 45 ground meat recipes will take you all through fall, so break out your favorite wooden spoon and get to it.
Recipes
This zesty chimichurri—a mix of parsley, cilantro, garlic, vinegar, and oil—is the perfect way to brighten up any steak (and any Father’s Day).
Easy
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Sweet-salty peppery beef, crunchy garlic rice, and a runny fried egg make this Filipino breakfast perfect for any meal of the day.
4.3
(4.31)
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A lot of people assume that being healthy means that red meat is off the menu. But I'm delighted to say that it's very much on mine. That said, I am a stickler for ensuring that the meat we eat is of the highest quality and that it is always paired with an abundance of vegetables. Plants are always my main focus, but a little bit of good-quality meat here and there has worked best for me. I have tried being vegan and vegetarian but my health suffered during those phases. We are, after all, omnivores and so, unless you have a specific dislike of, issue with or reaction to meat, I think it's a food group that has an important role in our diet. If you like carpaccio, this recipe also works incredibly well with the beef served raw and very finely sliced.
Recipes
You need this spicy and deeply umami tiger bite sauce in your life.
5.0
(4.82)
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Cut steak into cubes and suddenly it transforms into a quick-cooking protein.
4.0
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Hanger steak is the king of what I call weeknight steaks, casual cuts of leanish meat that deliver delicious flavor without a lot of expense or fuss. The skinny strip of flesh tastes best cooked hard and fast, for a crispy char on the outside, and left nice and pink inside. Slice it with a significant slant across the grain for the best eating texture. If you can find a grass-finished hanger steak, you’ll get leaner meat and a higher proportion of healthy lipids, such as omega-3s and CLAs. The bad news: hanger steak—or onglet, as it is sometimes known—can be hard to find. Even my regular butcher runs out somewhat frequently. Don’t fret—just substitute flank steak.
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The tri-tip is a tender, triangular cut of beef tucked near the sirloin. There are only two per steer, so if your butcher is out, go with sirloin.
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(5)
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The tri-tip comes from the bottom sirloin, located just forward of the back leg on the outside belly of the cow. This small cut of beef weighs between 1 1/2 and 2 1/2 pounds and is two inches thick. In Europe this cut of beef is sometimes referred to as a “triangle steak,” because of its shape. In the past, butchers seldom marketed this obscure cut because there were only two small tri-tips per beef carcass. Typically it was ground or cubed for stews. But because it is lean and inexpensive it has recently become quite popular, especially on the West Coast. One of the most popular items at a California cookout is the beef tri-tip. Telling a Californian that grilling a beef tri-tip is not real barbecue may lead to fisticuffs. This cut packs big flavor, but it has a low fat content. For optimum taste, tri-tip is usually marinated and/or seasoned and grilled at a high temperature over direct heat. The tenderness of this cut is optimized by slicing the meat across the grain. This recipe stays true to the flavors of the West Coast.
Recipes
This sausage uses chicken and schmaltz, along with plentiful sage, garlic, ginger and pepper. And salt of course—sausage needs salt. My optimal salt level is 1.75 percent, so I multiply the weight of the meat (in ounces or grams) by 0.0175 to get that amount of the salt needed (also in ounces or grams). If you like less salt take it back to 1.5%.
This seasoning makes a great breakfast sausage as well as an excellent grilling sausage. If you have a sausage stuffer and like to link sausage, by all means stuff this sausage into casing. I like to cook this in patties and cook them either in a sauté pan or on the grill. The schmaltz can be replaced with pork fat or pork belly, if you have access to thighs but not schmaltz, but I think it's most intensely flavored using chicken fat.
I'm fanatical about keeping sausage fixings cold all the way through the making, and I'm especially crazy about it here, because chicken fat is pourable at room temperature. Thus it's important to keep everything—the fat, the meat, even the seasonings—close to frozen while you're making this. I freeze the fat, cut it in chunks and then grind it frozen. After grinding this can be mixed by hand using a stiff spatula, dough spatula or wooden spoon, but a standing mixer with the paddle attachment works best. Either way, make sure the mixing bowl is cold.
Articles
(219)
Cooking
Tried and true safeguards, according to food scientists.
Li Goldstein
techniques
We asked a butcher for tips on how to salvage overcooked meats.
Christina Chaey
Cooking
On this episode of Dinner SOS, Chris and barbecue experts Dave Yasuda and Tuffy Stone share how to prepare the most tender of barbecue meats
Bon Appétit Staff & Contributors
Cooking
These seven tips will send your next pasta to new heights.
Chris Morocco
Cooking
These five tips will make your meatballs better, no matter what kind you're making.
Alex Delany
Culture
The best way to eat meat is straight off the bone or out of the shell—with your bare hands, BA’s Serena Dai writes.
Serena Dai
Videos
(314)
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Join Chef Harold Villarosa as he demonstrates the proper technique for slicing different cuts of beef, poultry, and pork. Unkle Harold lays out the hows and whys behind serving up different kinds and cuts of meat, relaying all the know-how you need to present your proteins like a pro.
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Today, actor Glen Powell sits down with Bon Appétit to eat his favorite meals and talk all things acting, fitness and Texas. Join Powell as he discusses the confidence boost he received from Denzel Washington early on in his career to running tips from Tom Cruise—all while tucking into his favorite foods.
Glen just announced the launch of his first-ever brand venture, Smash Kitchen - a line of organic pantry staples designed to modernize the American pantry.
Glen just announced the launch of his first-ever brand venture, Smash Kitchen - a line of organic pantry staples designed to modernize the American pantry.
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Try out these chicken meatballs for a weeknight quick fix!
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Learn 67 essential kitchen tips with Chef Curtis Stone, from choosing a perfect rib eye to cutting onions, prepping vegetables, shucking oysters, making vinaigrettes, storing truffles, organising your kitchen, and refining knife skills. This chef-driven guide covers beef, seafood, herbs, cheeses, dressings, and everyday techniques to help you cook smarter, cleaner, and more confidently at home with professional results.
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Here are five massive sandwiches you need to try. Eat a Tipsy Texan at the Franklin Barbecue, a Pastrami and Cole Slaw sandwich at Langer's in Los Angeles, a Roast Pork Hoagie at John's Roast Pork in Philadelphia, and more from around the US.
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Join pro chefs Brad Leone, Harold Villarosa, Tiana Gee, Chris Morocco, Kendra Vaculin and DeVonn Francis as they debate the merits of 11 common cooking tips and tricks in the Bon Appétit Test Kitchen. Does adding oil to your pasta water prevent the noodles from sticking? Does the crispiest bacon start with a completely cold pan? Find out which bits of wisdom our pro chefs are in accord with and which ones they reject on this episode of Test Kitchen Talks.