Proven techniques, dozens of carefully honed recipes, and your FAQs, answered: Our beef guides offer the info you need to perfect steaks, roasts, and burgers.

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A large bone-in ribeye steak grilling on a charcoal grill.
7 Myths About Cooking Steak That Need to Go Away
Cooked ribeye cap, also called spinalis dorsi or calotte.
Meet the Ribeye Cap, the Tastiest Cut on the Cow
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The Best Inexpensive Steak for the Grill, Part 1: Hanger Steak
Two pieces of Bohemian cut or bottom sirloin flap meat on marble surface
What Are the Best Cuts of Beef for Stew?
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Salting Ground Beef | The Burger Lab
Small bowls of hot dog slices labeled with numbers
We Taste-Tested 13 Brands of Beef Hot Dogs—Here Are Our Favorites
Graphic of pulling meat from the freeze
The Best Way to Defrost Ground Beef, According to Our Expert Tests
Hot pan drippings are poured on seared and rested steaks to "fat flash" them.
The Easy Restaurant Trick for Juicy, Crispy Steaks
A piece of medium-rare steak sliced into thin pieces on a wooden cutting board.
How to Most Effectively Tenderize Steak
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Dry-Brining Is the Best Way to Brine Meat, Poultry, and More
A sliced prime rib on a wooden carving board
13 Rules For Perfect Prime Rib | The Food Lab
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Four Expensive Steak Cuts to Know
Two steaks side by side, one dry-aged and the other fresh.
Can I Dry Age Beef At Home? | The Food Lab
How to Trim a Whole Beef Tenderloin for Roasting
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The Best Inexpensive Steak For The Grill Part 4: Flap Meat (Sirloin Tip)
Closeup of a package of meat with a "Certified Angus Beef" badge printed on it.
Rethinking Prime Beef: Why "Choice" May Be Your Best Bet
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Slicing Meat Against the Grain | The Food Lab
Profile view of a gigantic pastrami sandwich on rye bread
Pastrami Versus Corned Beef: A Guide to the Jewish Deli
A whole cooked prime rib roast resting on a cutting board.
How to Buy and Cook Prime Rib | The Food Lab
A peanut butter sous vide steak searing in a cast iron skillet.
We Cooked Steaks Coated in Peanut Butter Sous Vide So You Don't Have To
Sliced skirt steak tacos with tomatoes and cilantro on a plate
How to Grill Skirt Steak
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The Food Lab Video Series: Steak Lies
Stew Science: What's the Best Way to Brown Beef?
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The Right Way to Use a Meat Thermometer
A pastrami sandwich from Katz's Deli in New York.
How Katz's Deli Makes Their Perfect Pastrami
Assorted boxes of frozen hamburgers and cheeseburgers.
The Best Frozen Burgers | Taste Test
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Knife Skills: How to Cut a Whole Beef Strip Loin Into Steaks
Wagyu burgers on a bun with ketchup, tomato and lettuce.
Mastering the Art of Burger Blending with Eight Cuts of Beef | The Food Lab
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Stew Science: Should You Marinate the Beef First?
Unfold your steaks
How to Trim Skirt Steaks | Knife Skills
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What's the Difference Between Pastrami and Montreal Smoked Meat?
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What’s the Best Way to Grind Beef?
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How to Cut Beef For Stir Fries | Knife Skills
Porterhouse
Decoding Your Meat: A Guide to USDA Beef Labels
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The Best (and Worst) of Times for Japanese Wagyu Beef in the US
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The Burger Lab: How to Shape a Burger For Grilling or Broiling
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Knife Skills: How to Trim and Portion Tenderloin Steaks
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Does Resting Under Foil Ruin Meat? | Ask The Food Lab
Two small beef steaks cooking in a cast iron skillet. A pair of tongs is lifting one of the steaks.
Flip Your Steaks Multiple Times for Better Results | The Food Lab
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The Best Inexpensive Steak for the Grill, Part 2: Skirt Steak
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The Best Inexpensive Steak For The Grill Part 5: Tri-Tip
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What Defines a Gastropub Burger?
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The AHT Guide to Hamburger and Cheeseburger Styles
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The Burger Lab: Which Makes A Better Burger, Grass-Fed or Grain?
A plate of burnt ends of barbecued brisket, one of the prized bites among barbecue circles.
What Are Burnt Ends? And Why Are They So Delicious?
How Hot Is Too Hot? Adam Savage and The Food Lab Sear Steaks to Find Out
Grilled skirt steak with mojo marinade served on a plate with lime wedges
19 Grilled Steak Recipes You’ll Want to Make All Summer Long
Plate of pasta with ground beef and herbs being served
This Creamy, Tangy Pasta Is Better Than Mac and Cheese—and Just as Easy
Steak DeBurgo dish on a plate with a piece held on a fork
The Butter-Soaked Steak Only Iowa Could Dream Up
Tasajo on blue platter, with sides of rice and beans and plate of biscuits and glasses of water to the side
Cuba’s Boldest Beef Dish Is Salty, Garlicky, and Completely Underrated
Close-up of a burger with melted cheese, slices of green peppers, cilantro, and a toasted bun on a green plate
This 10-Minute Mexican-Inspired Smash Burger Is Even Better Than Taco Night
Smoked brisket on a barbecue grill
Texas-Style Brisket Doesn’t Have to Be Complicated—Here’s Proof
Side view of dipping cheesesteal eggroll into cheese sauce
Cheesesteak Egg Rolls
Bowl of Nilagang Beef on a wooden plate, on top of green tablecloth. 2 glasses of water, bowl of soup and napkin on the side.
Beef Nilaga (Filipino Beef Soup)
Overhead view of hummus fatteh
Hummus Fatteh (Hummus With Crisp Pita, Fried Meat, and Pine Nuts)
Sideview of Roast Beef
Roast Beef Sandwich
French Dip recipe hero
French Dip Sandwich
Overhead view of table set with Charquican
Charquicán (Chilean Vegetable and Beef Stew)