A deep dive into the science behind the 137 Club and why cooking a steak at this specific temperature is a game-changer for fattier cuts. John Carlsen has more than a decade of experience testing and ...

Only look at one half. Only taste the other. Look. Judge. Taste. Judge. Grab a new fork. Take a sip of room temperature water, pop an oyster cracker or two, and repeat. The life of a competitive steak ...

I’ll never say no to barbecue chicken or a snappy dog right off the grill, but grilled steak always feels like a special treat. Which steak, you ask? If you haven’t noticed, there are seemingly ...