News from The Ranch
Dry-aged beef hangs in a cold, dry room for weeks before it is cut. Here is how we dry age every carcass at Five Marys, how it compares to wet aging and why it changes the flavor.
Top round steak and crispy red potatoes browned in butter and garlic, all in one cast iron skillet. About 40 minutes and one pan to wash.
Thick steaks are easier than they look. Here is how we reverse sear a tomahawk and cook filet mignon at home, with a thermometer instead of a timer.
Choose the right beef cut for your dinner, from a slow-cooked chuck roast to a quick steak night, with practical cooking and food-safety tips.
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