Cook It Right Or Don't Cook It.
Twenty-five cuts. Every method, every fire. No shortcuts, no excuses, no apologies. This is steak as a craft — and the pit is open.
Every fire has a first spark. This is ours — 45 seconds, no filter, just the story of how a guy who couldn't stop cooking steak became the guy who couldn't stop teaching it.
It was never about being the best. It was about doing it right — and never letting anyone tell you a good steak is complicated.
Twenty-five cuts. One method for each. Tap any cut for the full breakdown — anatomy, flavor, rub, method, and the exact temperature to pull it off the fire.
Every cut cooks differently because every cut is built differently — how much fat runs through it, how hard the muscle worked, how it takes heat. Here is how the four most popular steaks stack up, and the method that gets the most out of each. Once you know what you are working with, the rest is just fire and timing.
The most heavily marbled cut on the steer, cut from the upper rib. All that intramuscular fat renders as it cooks, basting the meat from the inside and making the ribeye the hardest steak to overcook. If you are new to steak, start here — it rewards a hot, hard sear and forgives a little inattention.
Cut from the short loin, the strip is the steakhouse benchmark: firmer than a ribeye, leaner than a ribeye, with a deep, straight-ahead beefy flavor and a satisfying chew. A defined fat cap along one edge crisps beautifully over direct heat. Pull it at 130°F and let it rest.
From the tenderloin — a muscle that does almost no work, which is why the filet is the most tender cut you can buy. It is also the leanest, so flavor is mild and it dries out fast. Cook it gently, finish with a butter baste or a bath, and never past medium-rare.
The Brazilian churrasco king, cut from the top sirloin with its thick fat cap left on. Scored and cooked fat-side down over open flame, that cap renders into crackling char while the meat stays juicy and bold. Slice against the grain for the most tender bite.
These four are just the start. From the budget-friendly workhorses like the flat iron and hanger to showpieces like the tomahawk and porterhouse, each of the twenty-five cuts has its own anatomy, ideal doneness, and method. Browse every cut by primal to find the one for tonight's fire.
Steakman-tested. Field-proven. From the grill to the rub jar — every tool, blade, and pinch here has put in real work. No sponsored fluff, no participation trophies.
Weekly cooks, new cut breakdowns, gear worth buying, and the occasional heads-up on where the fire's headed next.