From flank to flap, T-bone to tri-tip, I’ve had my fair share of cooking steak. As an occasional private chef, I’ve had the good fortune of cooking cuts of beef for some really wonderful people, and I’ve learned a few things along the way about how to get the best sear. From air drying the night before to not skipping on the buttery finish, your pasture-raised steak deserves a patient cook who is willing to respect the art of steak. Read on for a step-by-step guide on how to get an incredible sear,
Learning to cook seasonally can be daunting. We know that the relief that comes from not having to brave the grocery store aisles or the crowded farmers market stalls is often outweighed by the slight panic you might feel when presented with a bushel overflowing with produce.
We brought the food to your door, we want to make sure it makes it into your belly. We’ve combed our brains and our favorite recipe indexes to bring you a list of ways to use your bushel throughout the week.