Steak
Ground Beef vs Steak: Why the Same Cow Has Different Safety Rules
Ground beef needs 160°F throughout while steak only needs 145°F. The reason comes down to where bacteria live in intact vs ground meat
BeginnerWhy Reverse Sear Produces Better Steak: Thermal Gradient Science
The reverse sear works by eliminating the thermal gradient that causes overcooked gray bands. Low oven heat first, then a fast sear. Here's the physics behind why it works.
IntermediateWhy You Should Rest Meat After Cooking: The Science Explained
Resting meat isn't just about juice redistribution. It's about carryover cooking, protein relaxation, and temperature equalization. Here's what's actually happening.
Beginner