Field Notes

Recipes & Field Notes

How to get the most out of every cut — from reverse-sear to charcuterie boards.

A thick-cut cowboy ribeye resting on a wooden board
·2 min read Cowboy Ribeye

The Reverse-Sear Ribeye, Done Right

The single technique that turns a good steak into a great one — low and slow, then a screaming-hot finish. Here's how we do it at the counter.

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Skewered picanha cooking over open flame
·1 min read Picanha

Picanha the Brazilian Way

The cut Brazil built a cuisine around — scored, salted, and cooked fat-cap up. Bring the churrascaria home.

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A wedge of aged Manchego with crackers
·1 min read Charcuterie

Building a Board That Actually Impresses

A charcuterie board is 90% shopping, 10% arranging. Get the components right and the rest takes ten minutes.

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