CookClue recipes

Meat & Mince

Reviewed methods

8 recipes

Juicy classic beef hamburgers made from 80/20 ground chuck, handled lightly, grilled over medium-high heat and cooked safely to 160°F / 71.1°C.

Double smash burgers with 80/20 beef pressed paper-thin on a screaming-hot griddle for craggy deeply browned edges and fast cooking.

Juicy turkey burgers with finely chopped mushroom, shallot and Worcestershire mixed gently into the meat, then cooked safely to 165°F / 73.9°C.

High-heat carne asada with citrus, garlic and cumin, rested and sliced thinly across the grain for a browned exterior and easier chew.

A thick ribeye seared in very hot cast iron for a dark crust, then finished under controlled heat to a safe center without sacrificing the exterior.

Thick filet mignon cooked with a controlled oven stage and a fast cast-iron sear so the center heats evenly without overcooking the exterior.

Straightforward sirloin seared in a heavy skillet, rested, then sliced across the grain so a leaner steak keeps both crust and chewability.

Steak fajitas with citrus-spiced beef, charred peppers and onions, warm tortillas and across-the-grain slices that stay easier to chew.