Pork Steaks—another way that cooking sous vide can prove itself invaluable and help you get an impressive meal on the table. Grab a large, cheap cut at the butcher, and slowly cook the meat to its perfect temp. Chill, cut into individual steaks, sear, and serve! Click to learn the technique: chfstps.co/1ClzaU6 | ChefSteps
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Pork Steaks—another way that cooking sous vide can prove itself invaluable and help you get an impressive meal on the table. Grab a large, cheap cut at the butcher, and slowly cook the meat to its perfect temp. Chill, cut into individual steaks, sear, and serve! Click to learn the technique: chfstps.co/1ClzaU6 | ChefSteps
32.8K viewsJun 21, 2015
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Newest grilling trick on the block: use Joule to precook your steaks, burgers, and fish to perfection, then fire up the grill to add the final char. No overcooked meats. No stress. Just juicy burgers, smoky fish, and rosy steaks, every single time. And hey, Joule’s available for preorder right now—perfect for a Father’s Day surprise! | ChefSteps
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Newest grilling trick on the block: use Joule to precook your steaks, burgers, and fish to perfection, then fire up the grill to add the final char. No overcooked meats. No stress. Just juicy burgers, smoky fish, and rosy steaks, every single time. And hey, Joule’s available for preorder right now—perfect for a Father’s Day surprise! | ChefSteps
74.7K viewsJun 2, 2016
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That awkward moment when your guests find remnants of last week’s salmon steaks sticking to tonight’s turkey burgers? Yeah, we want to help you avoid that. Check out our trick for keeping a perfectly seasoned—and clean—grill all summer long. chfstps.co/2mU10IM | ChefSteps
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That awkward moment when your guests find remnants of last week’s salmon steaks sticking to tonight’s turkey burgers? Yeah, we want to help you avoid that. Check out our trick for keeping a perfectly seasoned—and clean—grill all summer long. chfstps.co/2mU10IM | ChefSteps
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Ultimate Grilled Salmon Steaks. Perfectly-seared with a succulent interior and caramelized smoky crust. Why steaks and not fillets? Steaks provide almost a 100% yield and very even cooking. This uniformity will produce more consistent results when searing on the grill or in a pan. What takes these to the next level is the curing journey we take you on with sous vide. We’re calling it the “ribeye” of salmon. Join Studio Pass for a free two week trial and check it out: chfstps.co/305cs80. | ChefSt
Ultimate Grilled Salmon Steaks. Perfectly-seared with a succulent interior and caramelized smoky crust. Why steaks and not fillets? Steaks provide almost a 100% yield and very even cooking. This uniformity will produce more consistent results when searing on the grill or in a pan. What takes these to the next level is the curing journey we take you on with sous vide. We’re calling it the “ribeye” of salmon. Join Studio Pass for a free two week trial and check it out: chfstps.co/305cs80. | ChefSt
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