Beef

Store raw beef on the lowest shelf of the fridge to prevent drips onto other foods. Keep in original packaging or wrap tightly. Thaw frozen beef in the fridge, not at room temperature.

Let beef rest at room temperature for 20–30 minutes before cooking for more even results.

Pat beef dry with paper towels before searing to achieve a better crust.

Cut against the grain for more tender pieces, especially with tougher cuts.

Use a meat thermometer: rare (125°F), medium-rare (135°F), medium (145°F), medium-well (150°F), well-done (160°F+).

Let cooked beef rest for 5–10 minutes before cutting to retain juices.

Cooking straight from the fridge—beef cooks unevenly if cold throughout.

Skipping the sear—browning the surface adds flavor through the Maillard reaction.

Cutting into meat to check doneness—use a thermometer instead to avoid losing juices.

Overcooking lean cuts like tenderloin, which become dry quickly.