Steak cuts can be challenging to tell apart, as many of them have similar features that could leave you wondering if you’re choosing the one you intended. But that’s not the case with the T-bone, with its bone that’s literally…
Category: Sous Vide
Not all steaks are created equal, which is why some are much higher in price than others. The eye of round roast is one of the less inexpensive cuts, especially compared to popular options like sirloin, strip, ribeye, and filet…
Here at Steak University, we provide in-depth guides to help steak lovers just like you learn more about each cut of steak, what its best for, and how to cook it. If you’re a frequent reader of Steak University articles,…
Bavette steak is a flavorful and versatile cut, prized for its rich beefy taste and tender texture when cooked properly. Often compared to skirt or flank steak, it comes from the bottom sirloin area and is perfect for grilling, pan-searing,…
While steakhouses typically go for pan-seared or grilled sirloin steaks because they’re the quickest methods to use, home cooks love a good sous vide sirloin. Yes, this cooking method takes more time than others, but it’s worth the wait if…
Are you a true steak enthusiast if you don’t know what a picanha steak is? Well, yes, you probably are. And don’t feel bad if you haven’t heard of this cut because you’d be in the same group as many…
It’s tough to compare anything to a delicious rack of pork ribs ordered from your favorite steakhouse — except, maybe, being able to replicate the meal in your own kitchen. This guide covers all the ways to cook pork ribs…
Making a big impression during your next dinner party may require some new equipment in the kitchen. Anyone can learn to use the cutting-edge technique known as sous vide to create amazing meat dishes at home. Here’s how to break…
Filet mignon is usually heralded as the pinnacle of restaurant-worthy steak, but there are some lesser-known cuts that could easily rival it. One of those cuts is bistro steak. Although not talked about nearly as often, bistro steak offers a…
The sous vide method of cooking ensures even, thorough cooking and a perfectly tender texture, making it great for beef cuts like prime rib. Prime rib is already known for its delectable texture, and cooking it sous vide helps that…
Popular for their unmatched tenderness and rich flavor, these delicious cuts of premium pork offer a true gourmet experience. Sourced from the finest-quality tenderloins, each steak is hand-trimmed to perfection, ensuring an incredibly lean and melt-in-your-mouth texture. Whether you’re grilling…
Most people know eye filets as tenderloin or filet mignon. They come from the most exquisite part of the beef loin, right below the ribs. Its tenderness and juiciness set it apart from other cuts. This mouthwatering piece of meat…
Sous vide is a sort of space-age cooking technique that intimidates many home cooks. But if you’re willing to invest in the right circulator and a probe thermometer, you may find that the texture it impacts on meat like Tri…
Pork porterhouse steak, or porterhouse pork chop, is an incredibly delicious cut of meat that deserves its place at any dining table. They’re large, juicy, and flavorful cuts marbled with mouthwatering fat throughout. In this guide, we will tell you…
Picanha steak is unique in that it has a layer of fat, known as a fat cap, on its outer side. Although many cuts get the fat trimmed off, this cut of steak is known for it. Therefore, we leave…
Flat iron steak is one of the newer cuts to become mainstream. Cut from the shoulder area, it used to be considered a waste cut because it was too full of connective tissue to eat. However, experts have learned how…