Mo

Broil steak tips 4–6 inches from the heat for 4–6 minutes per side, then rest; aim for 130–135°F medium-rare or 145°F for USDA safety.

To brown butter on the stove, melt it, stir as it foams, then cook until the milk solids turn amber and smell nutty before pulling the pan off heat.

To broil steaks in the oven, preheat the broiler, set the rack 4–6 inches below the element, and cook each side to your target internal temperature.

To broil chicken breasts in the oven, preheat the broiler, place the rack 6 inches from the heat, and cook to 165°F with a quick flip halfway through.

To brown a pot roast, dry and salt the meat, heat a slick of high-smoke-point oil until shimmering, then sear each face hard before braising.

To broil tilapia, preheat the broiler, set the rack 4–6 inches from heat, season oiled fillets, and cook 4–8 minutes to an internal 145°F.

To brine beef, use a 5–8% wet brine or dry-salt at 1–2% of meat weight, rest it chilled, then cook to a safe internal temperature.

To brine a pork shoulder, dissolve 3–5% salt in cold water, submerge, chill 12–24 hours, then pat dry and cook to 145°F with a 3-minute rest.

For a 20-lb turkey, brine with 1 cup kosher salt per gallon for 12–24 hours in the fridge; dry well and roast to 165°F.

To brine a duck, use a 5–6% salt solution by weight, chill 8–12 hours, dry the skin overnight, then roast until the duck reaches 165°F.