We’re pretty sure we know where the beef should be and that is on your table.
You may be slow-cooking a roast, or pressing the perfect 80/20 ground beef into patties, but whatever your preference beef can be a mouthwatering delight. You may prefer Angus beef, or Wagyu, or you may just love whatever comes from the farm or the supermarket. What matters is how you get it ready to go. Sometimes what it needs is to be stewed low and slow, turning beef into a tender delight. At other times you may want to sear the perfect steaks at just the right temperature to have some medium-rare meat on the plate.
You can turn some simple ground beef into Richard's Sloppy Joes, or get a big, bone-in steak crusty over the fire. Our Ultimate Grilling Guide, or our Ultimate Book of BBQ, will take beef from blasé to barnstorming. Get that skillet hot, or the grill fired up; sauté, simmer, or slice some beef; and get ready for some Grilled Flat Iron Steak with Charred Tomato Relish, or a plate of Coffee-Rubbed Skirt Steak. Figuring out your favorite cuts may be the hardest part.