Archives Recipes

Screaming-hot cast iron, quick baste in butter, garlic, and herbs, and a slice of chilled herb butter to finish—classic steakhouse strip, perfectly juicy.

Classic Central Texas brisket: simple salt-and-pepper rub, clean post oak smoke, wrapped in butcher paper through the stall, rested until jiggly and slice-tender.

Low and slow to 10°F below your target temp, then a smoking-hot cast-iron sear with butter, garlic, and herbs for that steakhouse crust—every time.