[{"id":16,"schema_version":1,"appliance":"oven","slug":"roast-turkey","tags":["oven","indoor","poultry"],"likes":0,"first_published_at":"2023-11-16T13:46:03.000Z","updated_at":"2025-09-22T13:41:21.000Z","title":"Whole Turkey","short_title":"Roast Turkey","subtitle":"Basted with Herb Butter","web_subtitle":"Basted with Herb Butter","image":"https://recipes.meater.cloud/videos/24/Image.jpg","video":"https://recipes.meater.cloud/videos/24/Preview.mp4","description":{"prep_time_minutes":60,"cook_time_minutes":120,"difficulty":"medium","text":"Have you ever had a craving for a proper roasted turkey like halfway through summer, then felt down because the holiday season was months away? We know how it is. This recipe lets you live your dreams of a holiday feast at any time of year. Or you can save it for the actual season and just blow everyone's minds with the best turkey they've ever eaten.\n\nIf there's one fear every chef has in common around the holidays, it's serving up a dry bird. You can put that to rest, because MEATER will notify you when your turkey is ready, so you can sit back and relax without having to keep checking the oven. (Or you can keep pretending to check in case you need a break from your family.)\n\nA classic holiday table includes a veritable buffet of hot side dishes, like roasted vegetables, potatoes, and gravy. You can stick to the classics or get creative with your own, as long as your guests leave with a full stomach and plenty of leftovers. If the food doesn't make you sleepy enough, just add a glass of white wine, or sparkling wine if you really feel like getting into the holiday spirit.","web_text":"Be the MVP of the holiday season (or any season, really) with the juiciest turkey you and your guests have ever had."},"preparation":{"video":"https://recipes.meater.cloud/videos/24/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"Whole Turkey","information":"About <measurement metric=\"5kg\" imperial=\"11 lbs\" /> recommended\n\nShould be thawed to room temperature before starting cook"},{"name":"1 Sprig Fresh Sage"},{"name":"2 Sprigs Fresh Rosemary"},{"name":"1 Lemon"},{"name":"<measurement metric=\"250g\" imperial=\"1 Cup\" /> Unsalted Butter","information":"Softened recommended"},{"name":"Salt to Taste"},{"name":"Black Pepper to Taste"}]},{"title":"Tools","type":"tools","items":[{"name":"Foil"},{"name":"Paper Towels"},{"name":"Basting Brush"},{"name":"Roasting Rack"},{"name":"Baking Tray"},{"name":"Saucepan"},{"name":"Knife"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Pre-Heat Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/instructional/oven/preheat.mp4","overlay_text":[{"text":"<temperature c=\"220\" f=\"425\" />","start_time":1,"end_time":6}]}},{"type":"text","meta":{"text":"Pre-heat your oven to <temperature c=\"220\" f=\"425\" />. This can take up to 15m."}},{"type":"flavour_text","meta":{"text":"Just by virtue of their sheer heftiness, turkeys are likely to be close to the heat source in the oven, so it's best to start at a higher temperature and turn it down partway through the cook. You'll get your golden and crispy skin with the initial high temperature and with regular basting, but there's far less risk of serving up meat that makes your guests' mouths feel dry."}}]},{"title":"Remove Giblets","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/24/02.mp4","ingredients":["Whole Turkey"]}},{"type":"text","meta":{"text":"Remove the giblets from the cavity and pluck any leftover feathers."}},{"type":"flavour_text","meta":{"text":"If you're someone who gets put off by the mere idea of a giblet, you're not alone. But we highly encourage you to steel yourself and set the giblets aside instead of throwing them away, because they can be used to make a spectacular homemade gravy or stock."}}]},{"title":"Pat Turkey Dry","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/24/03.mp4","pro_tip":"Since you'll be manipulating the turkey skin to add the butter underneath, the skin needs to be soft and supple, so it shouldn't be dry brined. In cases where you won't be applying butter or seasonings under your poultry skin, you can crisp the skin by seasoning the bird 24h before cooking, then leaving it uncovered in the fridge."}},{"type":"text","meta":{"text":"Pat your turkey dry with paper towels, inside and out."}},{"type":"flavour_text","meta":{"text":"You should always pat your meat dry so your butter and seasonings will stick better. If you bought your turkey pre-packaged at a grocery store, this also gets rid of any leftover liquid from the packaging."}}]},{"title":"Loosen Turkey Skin","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/24/04.mp4"}},{"type":"text","meta":{"text":"Carefully run your fingers under the skin. Take your time to avoid tearing."}}]},{"title":"Rub Turkey Meat with Butter","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/24/05.mp4","pro_tip":"If possible, getting some salt and pepper under the skin along with the butter can help to season the meat itself.","ingredients":["<measurement metric=\"50g (¼ Cup)\" imperial=\"¼ Cup (50g)\" /> Unsalted Butter"]}},{"type":"text","meta":{"text":"Carefully rub your butter under the skin."}},{"type":"flavour_text","meta":{"text":"If you're only applying butter on top of the skin, there's a chance that the flavor won't get deep into the meat while cooking. Putting butter directly on the meat will make your turkey more moist and give it a rich, buttery taste. Fair warning, it's going to feel weird while you're doing it, but we promise it's worth it."}}]},{"title":"Rub Turkey Skin with Butter","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/24/06.mp4","ingredients":["<measurement metric=\"75g (¼ Cup)\" imperial=\"¼ Cup (75g)\" /> Unsalted Butter"]}},{"type":"text","meta":{"text":"Massage butter over the whole bird."}},{"type":"flavour_text","meta":{"text":"Oh, you thought we'd used enough butter already? There's no such thing! Covering the turkey with butter helps to crisp up the skin while roasting. You can use either salted or unsalted butter, though we recommend unsalted so that there's less risk of ending up with an overly briny bird."}}]},{"title":"Season Turkey","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/24/07.mp4","ingredients":["Salt to Taste","Black Pepper to Taste"]}},{"type":"text","meta":{"text":"Sprinkle salt and pepper all over and inside the cavity."}},{"type":"flavour_text","meta":{"text":"Adding salt and pepper in the cavity seasons the actual meat rather than just the skin."}}]},{"title":"Stuff Turkey with Lemon","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/24/08.mp4","ingredients":["1 Lemon"]}},{"type":"text","meta":{"text":"Cut your lemon in half and toss it in the cavity."}},{"type":"flavour_text","meta":{"text":"Poultry and citrus always make an excellent combination. Lemon in particular makes the meat subtly tangy, and it tends to pair well with most herbs that are widely used for cooking poultry. Putting fresh lemon in the cavity of your turkey also adds moisture to the meat as it cooks."}}]},{"title":"Truss Turkey Legs","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/24/09.mp4","pro_tip":"As an alternative, there's an extra bit of flesh on the sides of the cavity opening. You can cut a hole on each side, then cross the turkey legs and tuck them into the opposite end."}},{"type":"text","meta":{"text":"Make a cut in the extra skin at the top of the cavity, and wrap it around the turkey legs."}},{"type":"flavour_text","meta":{"text":"The question of whether or not to truss has been a heated argument in recent years, with each side swearing that their method cooks the turkey more evenly. But do you want to know a secret? It doesn't actually make that much of a difference. As it turns out, tying the legs together is an aesthetic choice and is totally up to your preference. We like it because it's traditional, and it looks way more elegant than letting the turkey just stick its legs out however it feels in the moment. If you have kitchen twine handy, you can truss your turkey the old-fashioned way, but using the skin saves you a little bit of waste."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/24/10.mp4"}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the breast."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"category":"poultry","animal":"turkey","cut_type":"turkey","cut":"whole","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"We like cooking our turkey to <temperature c=\"74\" f=\"165\" /> because it's just high enough to get some crisp on the skin, but not so high that the meat gets all dry and crumbly. It's also extra crucial to cook poultry to a safe temperature since chicken and turkey can carry salmonella, so cooking it to a higher target ensures that it's okay to eat."}}]},{"title":"Put Turkey on Rack","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/24/11.mp4"}},{"type":"text","meta":{"text":"Set the turkey on a rack over a tray."}},{"type":"flavour_text","meta":{"text":"Raised racks let heat flow all around the meat, which means better color and more even cooking. A foil-lined tray under the rack will seriously improve your life when it's time to clean up the kitchen. High five, past self."}}]},{"title":"Put Turkey in Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/24/14.mp4","overlay_text":[{"text":"Place tray on lowest rack","start_time":2,"end_time":7}]}},{"type":"text","meta":{"text":"Stick the turkey in the oven on the lowest rack."}},{"type":"flavour_text","meta":{"text":"You'll want to avoid having the turkey too close to the top. Like we mentioned earlier, it's already going to be close to the heat source, but it's best to give it as much room as you can."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the oven."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Mix Herb Butter","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/24/15.mp4","pro_tip":"If you want a richer flavor, you can melt <measurement metric=\"125g (½ cup)\" imperial=\"½ cup (125g)\" /> of duck or beef fat with your herb butter.","ingredients":["<measurement metric=\"125g (½ Cup)\" imperial=\"½ Cup (125g)\" /> Unsalted Butter","1 Sprig Fresh Sage","2 Sprigs Fresh Rosemary"]}},{"type":"text","meta":{"text":"Melt your remaining butter on medium low and add herbs. Let the flavors infuse for 3m, then remove your pan from heat."}},{"type":"flavour_text","meta":{"text":"Rosemary is a popular herb for a classy and traditional roast turkey because it's aromatic without being overpowering. Sage, on the other hand, has a stronger and more peppery herbal flavor, but it goes well with holiday turkey. It also blends beautifully with both rosemary and lemon, which is why we liked it for this recipe."}}]},{"title":"Cook 30 Minutes","estimated_duration_minutes":30,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_time":1800}}]},{"title":"Lower Temperature","estimated_duration_minutes":1,"complete":[{"type":"send_message","meta":{"setup_alerts":[{"type":"time_repeating","value":1200}]}}],"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/24/17.mp4","overlay_text":[{"text":"<temperature c=\"180\" f=\"350\" />","start_time":1,"end_time":4}]}},{"type":"text","meta":{"text":"Turn down your oven to <temperature c=\"180\" f=\"350\" />."}}]},{"title":"Baste Turkey","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/24/18.mp4","pro_tip":"Depending on the size of your turkey, you may need to melt some extra butter during the cooking process so you'll still have enough for regular basting. You can also use the drippings in the bottom of the tray."}},{"type":"text","meta":{"text":"Brush the turkey with your herb butter every 20m."}},{"type":"flavour_text","meta":{"text":"Basting the turkey helps to keep it from drying out in the heat of the oven. Just be careful not to keep the oven open too long, because this can drag out the cook and counteract the basting."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":120,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Turkey from Heat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/24/20.mp4","overlay_text":[{"text":"Leave on rack to rest","start_time":1,"end_time":5}]}},{"type":"text","meta":{"text":"Let your turkey rest on the rack."}},{"type":"flavour_text","meta":{"text":"Even though we'd normally tell you to rest meat on a room temperature surface, your turkey should stay on the rack in this case so that the juices can drip into the baking tray. These delicious drippings can be used for gravy, but make sure to skim off the fat first."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":30,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/24/22.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":1,"end_time":4}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Enjoy!","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/24/23.mp4"}},{"type":"text","meta":{"text":"Serve the turkey whole, and carve off sections as needed."}},{"type":"flavour_text","meta":{"text":"Everyone's got a favorite holiday side dish, so customize your plate with whatever makes you feel jolly. Hot buttered rolls? Excellent choice. Green bean casserole? Sure. Mashed potatoes and gravy? Yes please. Sweet potatoes? Only if they're loaded with brown sugar and marshmallows. Just make sure to wash it all down with a fancy flute full o' bubbly."}}]}]},{"id":97,"schema_version":1,"appliance":"hob","slug":"turkey-gravy","tags":["pan","indoor","sauce"],"likes":0,"first_published_at":"2024-11-28T13:59:09.000Z","updated_at":"2025-02-19T14:27:40.000Z","title":"Turkey Gravy","short_title":"Turkey Gravy","subtitle":"Made with Roast Turkey Drippings","web_subtitle":"Made with Roast Turkey Drippings","image":"https://recipes.meater.cloud/videos/91/Image.jpg","video":"https://recipes.meater.cloud/videos/91/Preview.mp4","description":{"prep_time_minutes":20,"cook_time_minutes":20,"difficulty":"medium","text":"Food traditions during the holidays might vary from household to household, but there's one thing most people can agree on: It's not a festive meal without a mouth-watering gravy that warms your stomach and your soul. And while there's nothing wrong with a store-bought gravy, you've got a real chance to bring something special to the table when you mix your own with the drippings from your holiday turkey. The biggest benefit is that whatever flavorings you've added to the meat will transfer to the drippings, so you know your gravy will be a perfect pairing. On top of that, making it at home cuts down on food waste, and it lets you adjust the taste to your exact preference.\n\nYou already know you're putting gravy on your turkey, but why stop there? If you're like us, you're no stranger to a gravy boat, and have likely poured that velvety goodness all over your potatoes and stuffing before sopping up any leftover traces with a bit of bread. And if you haven't done that, we encourage you to give it a go. It's part of the holiday experience, after all.","web_text":"Never mind the store-bought stuff. Gravy really ties the holiday meal together, so whip up your own and make it unforgettable."},"preparation":{"video":"https://recipes.meater.cloud/videos/91/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"<measurement metric=\"250ml\" imperial=\"1 Cup\" /> Turkey Drippings","information":"Giblets can be roasted if more drippings are needed"},{"name":"<measurement metric=\"120ml\" imperial=\"½ Cup\" /> White Wine"},{"name":"<measurement metric=\"475ml\" imperial=\"2 Cups\" /> Turkey Stock","information":"Low-sodium or no-salt stock recommended\n\nLow-sodium chicken or vegetable stock can be substituted"},{"name":"½ White Onion"},{"name":"½ Carrot"},{"name":"1 Celery Stalk"},{"name":"2 Fresh Bay Leaves"},{"name":"½ Bunch Fresh Thyme"},{"name":"½ Bunch Fresh Parsley"},{"name":"2 Sprigs Fresh Rosemary"},{"name":"<measurement metric=\"25g\" imperial=\"2 Tbsp\" /> Butter"},{"name":"2 Tbsp All-Purpose Flour"},{"name":"Salt to Taste"}]},{"title":"Tools","type":"tools","items":[{"name":"Butcher's Twine"},{"name":"Hand Blender"},{"name":"Glass Measuring Jug"},{"name":"Sieve"},{"name":"Whisk"},{"name":"Wooden Spoon"},{"name":"Ladle"},{"name":"Pan","information":"Non-stick recommended"},{"name":"Saucepan"},{"name":"Knife"},{"name":"Cutting Board"}]}]},"steps":[{"title":"Strain Cooking Juices","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/91/01.mp4","ingredients":["<measurement metric=\"250ml\" imperial=\"1 Cup\" /> Turkey Drippings"]}},{"type":"text","meta":{"text":"Strain your turkey drippings into your measuring jug through a sieve."}}]},{"title":"Scrape Roasting Pan","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/91/02.mp4"}},{"type":"text","meta":{"text":"Scrape the roasting pan for any leftover drippings, then strain those into the jug."}},{"type":"flavour_text","meta":{"text":"The stubborn stuff at the bottom of the pan has a lot of flavor, so it's worth taking the extra time to get it all out. If it doesn't scrape out easily, you can use a little bit of water to help loosen it."}}]},{"title":"Skim Fat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/91/03.mp4","pro_tip":"If you put the jug in the fridge for 5m, this can help the fat solidify at the top, which makes it easier to skim."}},{"type":"text","meta":{"text":"Give the drippings a few minutes for the fat to rise to the top, then carefully skim off the fat. Set the liquid aside."}},{"type":"flavour_text","meta":{"text":"For a rich, creamy gravy, we tend to prefer a roux made from fat and flour versus a starchy thickening agent. It may not be as quick, but it adds so much more depth of flavor."}}]},{"title":"Mix Roux","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/91/04.mp4","ingredients":["2 Tbsp All-Purpose Flour"]}},{"type":"text","meta":{"text":"Whisk your flour and 3 tablespoons of your dripping fat together until smooth."}}]},{"title":"Dice Onion","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/91/05.mp4","ingredients":["½ White Onion"]}},{"type":"text","meta":{"text":"Cut your onion into small cubes."}},{"type":"flavour_text","meta":{"text":"Onion is a pretty staple ingredient in gravy because it adds a ton of flavor. However, it can also be pretty overpowering, which is why we opted for the milder white onion for this recipe."}}]},{"title":"Dice Carrot","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/91/06.mp4","ingredients":["½ Carrot"]}},{"type":"text","meta":{"text":"Cut your carrot into chunks the same size as the onion pieces."}}]},{"title":"Dice Celery","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/91/07.mp4","ingredients":["1 Celery Stalk"]}},{"type":"text","meta":{"text":"Slice your celery lengthwise, then cut it into small cubes."}}]},{"title":"Tie Herbs","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/91/08.mp4","ingredients":["2 Fresh Bay Leaves","½ Bunch Fresh Thyme","½ Bunch Fresh Parsley","2 Sprigs Fresh Rosemary"]}},{"type":"text","meta":{"text":"Tie your herbs together with your twine."}},{"type":"flavour_text","meta":{"text":"Tying your herbs together in a bundle (or \"bouquet garni\") keeps them together during cooking, and makes them easier to remove when the cook is finished."}}]},{"title":"Pre-Heat Pan","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/91/09.mp4"}},{"type":"text","meta":{"text":"Pre-heat your pan on medium for 1m."}}]},{"title":"Fry Vegetables","estimated_duration_minutes":4,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/91/10.mp4","ingredients":["<measurement metric=\"25g\" imperial=\"2 Tbsp\" /> Butter"]}},{"type":"text","meta":{"text":"Put your butter and diced vegetables in the pan, and fry the veggies until they're lightly golden."}},{"type":"flavour_text","meta":{"text":"Whenever you're making a sauce or gravy, vegetables should be added to the pan before any liquid so that they can be exposed to direct heat and release their flavor."}}]},{"title":"Add Roux","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/91/11.mp4"}},{"type":"text","meta":{"text":"Add your roux to the pan and cook until it gets just slightly darker, stirring constantly."}},{"type":"flavour_text","meta":{"text":"The first phase of cooking a roux is called the \"blond stage\". This means that the fat and flour have started to combine and become smooth, and the mixture has taken on a tinge of color. This is right where we want to be for making gravy, because getting all the way to the brown stage might make the flavor a little too intense."}}]},{"title":"Deglaze Pan","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/91/12.mp4","overlay_text":[{"text":"Move pan from open flame","start_time":1,"end_time":5}],"ingredients":["<measurement metric=\"120ml\" imperial=\"½ Cup\" /> White Wine"]}},{"type":"text","meta":{"text":"Take the pan off of heat if you're cooking over open flame. Deglaze the pan with your wine, then put it back on the burner until it simmers."}}]},{"title":"Add Stock and Cooking Juices","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/91/13.mp4","pro_tip":"If you still have your turkey giblets, you can boil them to make your own stock and really customize your flavor. Just make sure to leave out the salt, because this will give you better control over the saltiness of the gravy when it's time for seasoning.","ingredients":["<measurement metric=\"475ml\" imperial=\"2 Cups\" /> Turkey Stock"]}},{"type":"text","meta":{"text":"Pour in your turkey stock and the liquid from the drippings."}},{"type":"flavour_text","meta":{"text":"You need liquid when you're reducing a sauce, and you'll get the extra benefit of added color from turkey stock and drippings. Your gravy will get saltier as it reduces, so it's better to use a low-sodium or no-salt stock."}}]},{"title":"Add Herbs","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/91/14.mp4"}},{"type":"text","meta":{"text":"Drop in your herb bundle."}}]},{"title":"Reduce Gravy","estimated_duration_minutes":7,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/91/15.mp4","pro_tip":"If you have any stock left over, you can save it for when you need to reheat the gravy. This will help to keep the gravy from reducing too much or solidifying during reheating."}},{"type":"text","meta":{"text":"Gently boil and reduce the gravy over medium high heat, just until it coats your spoon. Keep stirring occasionally to avoid burnt gravy on the edges of the pan."}},{"type":"flavour_text","meta":{"text":"If the gravy reduces and thickens too much, you can add in a little extra turkey stock to thin it out."}}]},{"title":"Put Gravy in Jug","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/91/16.mp4"}},{"type":"text","meta":{"text":"Squeeze and discard the herbs, then put the gravy and vegetable bits in your jug."}}]},{"title":"Blend Gravy","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/91/17.mp4","overlay_text":[{"text":"Taste","start_time":10,"end_time":15}],"ingredients":["Salt to Taste"]}},{"type":"text","meta":{"text":"Blend your gravy until it's smooth. Taste it and add seasoning as needed."}}]},{"title":"Enjoy!","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/91/18.mp4"}},{"type":"text","meta":{"text":"Pour your gravy over your turkey, as well as your mashed potatoes or any side you like."}},{"type":"flavour_text","meta":{"text":"We're big fans of gravy, so we'll be right there with you if you feel like drenching your entire holiday meal.\n\nOkay, maybe not the pie."}}]}]},{"id":48,"schema_version":1,"appliance":"oven","slug":"beef-prime-rib","tags":["oven","pan","indoor"],"likes":0,"first_published_at":"2023-12-12T12:48:20.000Z","updated_at":"2025-02-19T17:39:36.000Z","title":"Beef Prime Rib","short_title":"Prime Rib","subtitle":"Oven Roasted","web_subtitle":"Oven Roasted","image":"https://recipes.meater.cloud/videos/64/Image.jpg","video":"https://recipes.meater.cloud/videos/64/Preview.mp4","description":{"prep_time_minutes":30,"cook_time_minutes":190,"difficulty":"easy","text":"If you and your family love rib-eye as much as we do, you've probably wished that you could cook just a bunch of rib-eye steaks together in one lump to save time. Well, guess what? It looks like today's your lucky day! That ever-popular steak is cut from this glorious roast, so you can expect all of the same flavor and marbling, only this time it's family-sized. For that reason, you'll see a lot of prime rib around the holidays, and it's a staple for Sunday roasts in the United Kingdom. But if you decide to make up an excuse to cook it on a random Tuesday in springtime, we're not about to stop you. In fact, we applaud you.\n\nBecause this hunk of meat is typically reserved for special occasions, you want to make sure you're serving up a showstopper. In this case, that means cooking low and slow to get the meat nice and juicy, then popping it in the broiler to crisp up the outside. We're here to walk you through that process step by step, and MEATER is here to send you cook updates so that you can spend more time celebrating with your guests.\n\nOne of the fun things about prime rib is that you can mix up your meals to fit the setting. For a more low-key spread, keep it simple with roasted vegetables or a good ol' beef and potatoes meal. If you're going all out for a holiday or a weekly roast dinner, pile your plate with stuffing, bread, and gravy in addition to your veggies. If you're looking for a classy beverage, you'll want something that can stand up to the meaty flavor of prime rib. A full-bodied red wine like cabernet sauvignon or a robust stout is best suited for this job.","web_text":"You deserve the most magnificently marbled mass of meat for your holiday dinners and Sunday roasts, and you deserve it cooked to perfection."},"preparation":{"video":"https://recipes.meater.cloud/videos/64/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"Beef Prime Rib","information":"About <measurement metric=\"3kg\" imperial=\"7 lbs\" /> recommended\n\nBone in recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"1 Bunch Fresh Thyme"},{"name":"1 Bunch Fresh Rosemary"},{"name":"<measurement metric=\"125g\" imperial=\"½ Cup\" /> Butter"},{"name":"Salt to Taste","information":"Salt flakes recommended"},{"name":"Black Pepper to Taste","information":"Freshly ground recommended"}]},{"title":"Tools","type":"tools","items":[{"name":"Butcher's Twine"},{"name":"Paper Towels"},{"name":"Kitchen Scissors"},{"name":"Basting Brush"},{"name":"Roasting Rack"},{"name":"Baking Tray"},{"name":"Saucepan"},{"name":"Knife"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Pre-Heat Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/instructional/oven/preheat.mp4","overlay_text":[{"text":"<temperature c=\"120\" f=\"250\" />","start_time":1,"end_time":6}]}},{"type":"text","meta":{"text":"Pre-heat your oven to <temperature c=\"120\" f=\"250\" />. This can take up to 15m."}},{"type":"flavour_text","meta":{"text":"They say good things come to those who wait, and this roast is no exception. As tempting as it might be to just hold onto the bones and set the whole thing ablaze like a proper caveperson, it's best to cook it slowly at a low temperature so the fat can properly render. This bastes the roast from the inside, which will mean a much more tender and flavorful result."}}]},{"title":"Tie Roast with Twine","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/64/02.mp4","ingredients":["Beef Prime Rib"]}},{"type":"text","meta":{"text":"Form the roast into a cylinder with your hands, then wrap your twine around it between each bone."}},{"type":"flavour_text","meta":{"text":"Trussing your beef roast keeps it in a tidy cylindrical shape. This way, it'll cook more evenly than if it's just weirdly shaped and spilling out all over the place."}}]},{"title":"Chop Rosemary","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/64/03.mp4","ingredients":["1 Bunch Fresh Rosemary"]}},{"type":"text","meta":{"text":"Pick your rosemary leaves from the stems and finely chop them."}},{"type":"flavour_text","meta":{"text":"Rosemary is one of the first go-to herbs for a classic beef roast because its piney, aromatic flavor is great for balancing out the meat's heavy beefiness (which, by the way, is a great album title)."}}]},{"title":"Chop Thyme","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/64/04.mp4","ingredients":["1 Bunch Fresh Thyme"]}},{"type":"text","meta":{"text":"Pull the hard stems from your thyme, and finely chop the leaves."}},{"type":"flavour_text","meta":{"text":"Ranking just behind rosemary in the list of traditional beef roast herbs, thyme adds a deep and citrusy taste to really round out the flavor profile."}}]},{"title":"Season Roast","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/64/05.mp4","ingredients":["Beef Prime Rib","Salt to Taste","Black Pepper to Taste"]}},{"type":"text","meta":{"text":"Sprinkle salt and pepper all over and pat it in."}}]},{"title":"Add Herbs","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/64/06.mp4"}},{"type":"text","meta":{"text":"Rub your rosemary and thyme into the roast."}}]},{"title":"Melt Butter","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/64/07.mp4","ingredients":["<measurement metric=\"125g (½ Cup)\" imperial=\"½ Cup (125g)\" /> Butter"]}},{"type":"text","meta":{"text":"Melt your butter on medium low heat, then set it aside."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/64/09.mp4"}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the roast."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"seconds_delay_before_ready":600,"category":"beef","animal":"beef","cut_type":"roast","cut":"rib_roast","recommended_temperature":"meater_recommends","alerts":[{"name":"Baste Roast","type":"time_repeating","value":1800}]}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"If you want a surefire way to get your family to polish off their plates, cook your roast to a nice medium. It's that ideal temperature range where the fat is rendering but moisture hasn't started to evaporate, so it's at peak juiciness. It's also right at the perfect balance of proteins for maximum flavor."}}]},{"title":"Put Roast in Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/64/11.mp4"}},{"type":"text","meta":{"text":"Place the roast on a rack and stick it in the oven."}},{"type":"flavour_text","meta":{"text":"Raised racks let heat flow all around the meat, which means better color and more even cooking. A foil-lined tray under the rack will seriously improve your life when it's time to clean up the kitchen. High five, past self."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the oven."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook 30 Minutes","estimated_duration_minutes":30,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_time":1800}}]},{"title":"Baste Roast","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/64/14.mp4"}},{"type":"text","meta":{"text":"Brush the roast with your butter every 30m."}},{"type":"flavour_text","meta":{"text":"Basting the beef helps it develop a nice color while it's cooking. Just be careful not to keep the oven open too long, because this can drag out the cook and dry out the meat."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":120,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Roast from Heat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/64/16.mp4"}},{"type":"text","meta":{"text":"Let your roast rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so meat needs to be moved to a room temperature surface after you take it off of heat. If not, your medium roast may be closer to medium well, or your well done roast may be closer to a chewy beef log."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":30,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/64/18.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":2,"end_time":5}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Pat Roast Dry","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/64/19.mp4"}},{"type":"text","meta":{"text":"Snip off the twine with kitchen scissors, and pat your roast dry with paper towels."}},{"type":"flavour_text","meta":{"text":"Leftover moisture on your roast will make it steam instead of broil. This is great for a spa day, but not so much for getting a beautiful crust."}}]},{"title":"Raise Temperature","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/64/20.mp4","overlay_text":[{"text":"<temperature c=\"230\" f=\"450\" />","start_time":1,"end_time":4}]}},{"type":"text","meta":{"text":"Turn up your oven to <temperature c=\"230\" f=\"450\" />."}},{"type":"flavour_text","meta":{"text":"We're working under the assumption that you don't want to stick that whole honking roast in a pan to sear it. Of course you can if you want to, but it's going to save you a whole lot of trouble to just crank up the heat in your oven and broil the roast for a bit."}}]},{"title":"Brush Roast with Butter","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/64/21.mp4"}},{"type":"text","meta":{"text":"Give your roast one last coating of butter."}},{"type":"flavour_text","meta":{"text":"Adding a final layer of butter is going to make a big difference in the color and texture of your roast during the broiling phase."}}]},{"title":"Broil Roast","estimated_duration_minutes":10,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/64/22.mp4"}},{"type":"text","meta":{"text":"Put your roast back in the oven, fatty side up, for 10m."}},{"type":"flavour_text","meta":{"text":"Roast placement is largely a matter of personal preference, and there are benefits to cooking with either the fatty side or the meaty side up. We like to keep the fat at the top while cooking so that it can soak into the meat as it melts. Otherwise, most of it will drip off, and we just feel like that's a tragedy."}}]},{"title":"Enjoy!","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/64/23.mp4","pro_tip":"If you choose to use finishing salt and pepper, salt flakes and freshly ground peppercorns will give you more flavor and add a little extra crunch to your roast."}},{"type":"text","meta":{"text":"Slice your roast into individual steaks to serve."}},{"type":"flavour_text","meta":{"text":"Depending on the occasion, you can either serve up your roast with simple potatoes and red wine, or go all out with a full roast dinner. Either way, we suggest giving your slices a mild sprinkling of finishing salt and pepper just before serving."}}]}]},{"id":95,"schema_version":1,"appliance":"smoker","slug":"smoked-turkey","tags":["outdoor"],"likes":0,"first_published_at":"2024-11-28T13:58:49.000Z","updated_at":"2025-02-19T17:48:57.000Z","title":"Whole Turkey","short_title":"Smoked Turkey","subtitle":"Smoked with Barbecue Butter","web_subtitle":"Smoked with Barbecue Butter","image":"https://recipes.meater.cloud/videos/96/Image.jpg","video":"https://recipes.meater.cloud/videos/96/Preview.mp4","description":{"prep_time_minutes":30,"cook_time_minutes":180,"difficulty":"medium","text":"Sure, the holiday season usually brings to mind images of family and friends, gathering together in a warm and cozy home. But you've got to admit, there's also something really festive about being out among the trees, breathing in the brisk winter air. If you're in the mood for an outdoorsy, lumberjack-y, log cabin-y holiday meal, this is the recipe for you! It's also super simple with only a handful ingredients, so that takes some pressure off of your holiday meal prep. The rich and sweet flavor comes from a basic blend of butter and barbecue sauce. And then for the turkey, you just need to slather it, season it, and smoke it before you get to savor it.\n\nIf there's one fear every chef has in common around the holidays, it's serving up a dry bird. You can put that to rest, because MEATER will notify you when your turkey is ready, so you can sit back and relax without the need to keep checking the smoker.\n\nA classic holiday table includes a veritable buffet of hot side dishes, like roasted vegetables, potatoes, and gravy. You can stick to the classics or get creative with your own, as long as your guests leave with a full stomach and plenty of leftovers. If the food doesn't make you sleepy enough, just add a glass of wine. A mildly sweet riesling will balance out the smoky flavor of the meat nicely.","web_text":"Whether you're missing big holiday meals in summertime, or missing backyard barbecues in the middle of winter, this recipe has you covered."},"preparation":{"video":"https://recipes.meater.cloud/videos/96/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"Whole Turkey","information":"About <measurement metric=\"5kg\" imperial=\"11 lbs\" /> recommended\n\nShould be thawed to room temperature before starting cook"},{"name":"<measurement metric=\"170g\" imperial=\"¾ Cup\" /> Unsalted Butter","information":"Softened recommended"},{"name":"<measurement metric=\"120ml\" imperial=\"½ Cup\" /> Barbecue Sauce"},{"name":"<measurement metric=\"50g\" imperial=\"¼ Cup\" /> Poultry Rub","information":"Traeger Pork & Poultry Rub recommended"},{"name":"Salt to Taste"},{"name":"Black Pepper to Taste"}]},{"title":"Tools","type":"tools","items":[{"name":"Smoker Fuel"},{"name":"Paper Towels"},{"name":"Grilling Spatula"},{"name":"Mixing Bowl"},{"name":"Silicone Spatula"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Pre-Heat Smoker","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/96/02.mp4","pro_tip":"We use a pellet smoker in our recipe testing, but you can cook our recipes with any kind of smoker you have. Just be sure to keep an eye on your ambient temperature so you know when to add more fuel to the fire. You can even use the MEATER app's custom alerts to notify you when the ambient temperature gets too low.","overlay_text":[{"text":"<temperature c=\"205\" f=\"400\" />","start_time":5,"end_time":10}]}},{"type":"text","meta":{"text":"Pre-heat your smoker to <temperature c=\"205\" f=\"400\" />. This can take up to 15m."}},{"type":"flavour_text","meta":{"text":"Just by virtue of their sheer heftiness, turkeys are likely to be close to hot spots in the smoker, so it's best to start at a higher temperature and turn it down partway through the cook. You'll get your golden and crispy skin with the initial high temperature, but there's far less risk of serving up meat that makes your guests' mouths feel dry."}}]},{"title":"Mix Barbecue Butter","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/96/01.mp4","pro_tip":"If you have the time, we recommend leaving your butter out for 2h to soften before mixing in the barbecue sauce. You can microwave it in a pinch, but be careful not to completely melt it.","ingredients":["<measurement metric=\"170g\" imperial=\"¾ Cup\" /> Unsalted Butter","<measurement metric=\"120ml\" imperial=\"½ Cup\" /> Barbecue Sauce"]}},{"type":"text","meta":{"text":"Stir your butter and barbecue sauce together well."}},{"type":"flavour_text","meta":{"text":"Of course we wanted to include barbecue sauce to give this turkey a sweet and smoky taste, and mixing it with butter will add richness to the flavor as well. It will also make the butter more easily spreadable, which you'll be thanking us for in a few steps."}}]},{"title":"Remove Giblets","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/96/03.mp4","ingredients":["Whole Turkey"]}},{"type":"text","meta":{"text":"Remove the giblets from the cavity and pluck any leftover feathers."}},{"type":"flavour_text","meta":{"text":"If you're someone who gets put off by the mere idea of a giblet, you're not alone. But we highly encourage you to steel yourself and set the giblets aside instead of throwing them away, because they can be used to make a spectacular homemade gravy or stock."}}]},{"title":"Pat Turkey Dry","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/96/04.mp4","pro_tip":"Since you'll be manipulating the turkey skin to add the butter underneath, the skin needs to be soft and supple, so it shouldn't be dry brined. In cases where you won't be applying butter or seasonings under your poultry skin, you can crisp the skin by seasoning the bird 24h before cooking, then leaving it uncovered in the fridge."}},{"type":"text","meta":{"text":"Pat your turkey dry with paper towels, inside and out."}},{"type":"flavour_text","meta":{"text":"You should always pat your meat dry so your butter and seasonings will stick better. If you bought your turkey pre-packaged at a grocery store, this also gets rid of any leftover liquid from the packaging."}}]},{"title":"Loosen Turkey Skin","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/96/05.mp4"}},{"type":"text","meta":{"text":"Carefully run your fingers under the skin. Take your time to avoid tearing."}}]},{"title":"Rub Turkey Meat with Butter","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/96/06.mp4"}},{"type":"text","meta":{"text":"Carefully rub a third of your butter mixture under the skin."}},{"type":"flavour_text","meta":{"text":"If you're only applying butter on top of the skin, there's a chance that the flavor won't get deep into the meat while cooking. Putting butter directly on the meat will make your turkey more moist and give it a rich, buttery taste. Fair warning, it's going to feel weird while you're doing it, but we promise it's worth it."}}]},{"title":"Rub Turkey Skin with Butter","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/96/07.mp4"}},{"type":"text","meta":{"text":"Massage the rest of your butter mixture over the whole bird."}},{"type":"flavour_text","meta":{"text":"Covering the turkey with butter helps to crisp up the skin while smoking, and adds much more flavor."}}]},{"title":"Season Turkey","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/96/08.mp4","ingredients":["<measurement metric=\"50g\" imperial=\"¼ Cup\" /> Poultry Rub","Salt to Taste","Black Pepper to Taste"]}},{"type":"text","meta":{"text":"Sprinkle your rub, salt, and pepper all over and inside the cavity."}},{"type":"flavour_text","meta":{"text":"Adding the rub in the cavity seasons the actual meat rather than just the skin."}}]},{"title":"Truss Turkey Legs","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/96/09.mp4","pro_tip":"As an alternative, there's an extra bit of flesh on the sides of the cavity opening. You can cut a hole on each side, then cross the turkey legs and tuck them into the opposite end."}},{"type":"text","meta":{"text":"Make a cut in the extra skin at the top of the cavity, and wrap it around the turkey legs."}},{"type":"flavour_text","meta":{"text":"To truss or not to truss? It's the age-old question of which method cooks the turkey more evenly. Want to know a secret, though? It doesn't actually make a huge difference. As it turns out, it's mostly an aesthetic choice and is totally up to you. We like it because it's traditional, and it looks way more elegant than letting the turkey just stick its legs out however it feels in the moment. If you have kitchen twine handy, you can truss the old-fashioned way, but using the skin saves you a bit of waste."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/96/10.mp4"}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the breast."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"category":"poultry","animal":"turkey","cut_type":"turkey","cut":"whole","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"We like cooking our turkey to <temperature c=\"74\" f=\"165\" /> because it's just high enough to get some crisp on the skin, but not so high that the meat gets all dry and crumbly. It's also extra crucial to cook poultry to a safe temperature since chicken and turkey can carry salmonella, so cooking it to a higher target ensures that it's okay to eat."}}]},{"title":"Put Turkey in Smoker","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/96/13.mp4"}},{"type":"text","meta":{"text":"Stick the turkey in the smoker."}},{"type":"flavour_text","meta":{"text":"If you're working with a bigger smoker, try to get your turkey as close to smack-dab in the middle as you can. This will help with smoke circulation, helping you get that smoky flavor all over the bird."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the smoker."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook 30 Minutes","estimated_duration_minutes":30,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_time":1800}}]},{"title":"Lower Temperature","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/96/15.mp4","overlay_text":[{"text":"<temperature c=\"180\" f=\"350\" />","start_time":1,"end_time":4}]}},{"type":"text","meta":{"text":"Turn down your smoker to <temperature c=\"180\" f=\"350\" />."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":120,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Turkey from Heat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/96/17.mp4"}},{"type":"text","meta":{"text":"Let your turkey rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so meat needs to be moved to a room temperature surface after you take it off of heat. If not, you might end up looking at some pretty parched poultry."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":30,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/96/19.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":1,"end_time":4}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Enjoy!","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/96/20.mp4"}},{"type":"text","meta":{"text":"Serve the turkey whole, and carve off sections as needed."}},{"type":"flavour_text","meta":{"text":"Everyone's got a favorite holiday side dish, so customize your plate with whatever fills you with cheer. Hot buttered rolls? Excellent choice. Green bean casserole? Sure. Mashed potatoes and gravy? Yes please. Sweet potatoes? Only if they're loaded with brown sugar and marshmallows. Just make sure to wash it all down with a fancy goblet of white wine."}}]}]},{"id":59,"schema_version":1,"appliance":"charcoal_grill","slug":"char-grilled-salmon","tags":["outdoor"],"likes":0,"first_published_at":"2024-02-01T11:19:07.000Z","updated_at":"2025-05-24T15:01:59.000Z","title":"Salmon Fillet","short_title":"Char-Grilled Salmon","subtitle":"Char-Grilled with Soy Sauce Marinade","web_subtitle":"Char-Grilled with Soy Sauce Marinade","image":"https://recipes.meater.cloud/videos/74/Image.jpg","video":"https://recipes.meater.cloud/videos/74/Preview.mp4","description":{"prep_time_minutes":50,"cook_time_minutes":50,"difficulty":"medium","text":"Barbecue and summer go hand in hand, and so do summer and exciting vacations. For this recipe, we figured we'd cut out the middleman, and give you a recipe with Asian-inspired flavors to bring a bit of that vacation feeling right to your backyard. And not only is it delicious, it's a salmon recipe which means it's packed with vitamin D and omega-3 fatty acids and all sorts of other good stuff. If that weren't enough, it's quick and easy to cook!\n\nSalmon fillet tends to cook pretty quickly, which means you want to make sure you're on top of your temperature readings so it doesn't dry out. But you also don't want to be babysitting your grill while you're trying to soak up those summer vibes, and that's why you've got MEATER to let you know when the salmon is all ready to go.\n\nSo you've got yourself a healthy protein, why not go all out and fix yourself a whole nutritious meal? Brown rice and fresh greens are easy side dishes, and will make you feel better about indulging with a tasty beverage. Salmon goes best with white wine, specifically sweeter kinds like sauvignon blanc or riesling, or you can get into full barbecue mode with a crisp cider or fruity beer.","web_text":"It's sweet, it's salty, it's tender, it's flaky. That's a whole lot of good stuff jammed into a convenient little package."},"preparation":{"video":"https://recipes.meater.cloud/videos/74/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"2 Salmon Fillets","information":"About <measurement metric=\"250g\" imperial=\"8 oz\" /> each recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"1 tsp Fresh Ginger Root"},{"name":"3 Cloves Garlic"},{"name":"<measurement metric=\"125ml\" imperial=\"½ Cup\" /> Soy Sauce"},{"name":"1 Tbsp Honey"},{"name":"1 tsp Fine Salt"},{"name":"½ tsp Black Pepper","information":"Freshly ground recommended"}]},{"title":"Tools","type":"tools","items":[{"name":"Fire Starters"},{"name":"Charcoal","information":"Oak briquettes recommended"},{"name":"Foil"},{"name":"Chimney Starter"},{"name":"Grilling Spatula"},{"name":"Tweezers"},{"name":"Grater"},{"name":"Whisk"},{"name":"Mixing Bowl"},{"name":"Knife"},{"name":"Spoon"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Mince Garlic","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/74/02.mp4","ingredients":["3 Cloves Garlic"]}},{"type":"text","meta":{"text":"Finely chop your garlic."}},{"type":"flavour_text","meta":{"text":"Garlic is almost as much of a staple in savory dishes as salt and pepper. It's a powerhouse of flavor that pairs with and enhances foods of every flavor profile. Do you really need to add garlic to all of your recipes? That's like asking if you really need oxygen."}}]},{"title":"Peel Ginger","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/74/03.mp4","pro_tip":"You can peel the ginger however you'd like, but we think the best way is to use a spoon. It's easier to get into the nooks and crannies of the ginger root, and it's much harder to get an accidental cut.","ingredients":["Fresh Ginger Root"]}},{"type":"text","meta":{"text":"Peel your ginger root."}},{"type":"flavour_text","meta":{"text":"Soy sauce and ginger are widely used together in a lot of Japanese dishes, or even just as accompaniments for sushi, sashimi, and nigiri. Ginger's warm and slightly spicy taste is a great complement to the saltiness of the soy sauce, and together, they enhance other flavors in a dish."}}]},{"title":"Grate Ginger","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/74/04.mp4","ingredients":["1 tsp Fresh Ginger Root"]}},{"type":"text","meta":{"text":"Grate the ginger root."}},{"type":"flavour_text","meta":{"text":"If you use the finest part of the grater, you'll extract more juice out of the ginger and get the best flavor."}}]},{"title":"Add Soy Sauce","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/74/05.mp4","ingredients":["<measurement metric=\"125ml (½ Cup)\" imperial=\"½ Cup (125ml)\" /> Soy Sauce"]}},{"type":"text","meta":{"text":"Pour in your soy sauce."}},{"type":"flavour_text","meta":{"text":"You might be surprised to learn that soy sauce is one of the oldest condiments in the world. It's used all over the place, but is a cooking staple in many Asian countries and the Pacific Islands. You'll notice the saltiness right off the bat, but it also brings a subtle combination of sweet, savory, and bitter flavors to whatever you're marinating."}}]},{"title":"Add Honey","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/74/06.mp4","ingredients":["1 Tbsp Honey"]}},{"type":"text","meta":{"text":"Pour in your honey."}},{"type":"flavour_text","meta":{"text":"Because of the jump in popularity of salty and sweet combos in the last couple of decades, scientists have started looking into it, and they've found an extra set of sweet receptors on our tongues that are activated by salt. This would explain people's love of salted caramel, candied bacon, pineapple on pizza (though that one's a bit controversial), and the common blend of honey and soy sauce in Japanese cooking."}}]},{"title":"Season Marinade","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/74/07.mp4","ingredients":["1 tsp Fine Salt","½ tsp Black Pepper"]}},{"type":"text","meta":{"text":"Sprinkle your salt and pepper into the marinade."}}]},{"title":"Whisk Marinade","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/74/08.mp4"}},{"type":"text","meta":{"text":"Whisk the marinade well."}}]},{"title":"Check Salmon for Bones","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/74/09.mp4","ingredients":["2 Salmon Fillets"]}},{"type":"text","meta":{"text":"Feel the salmon flesh, and pull out any bones with clean tweezers."}},{"type":"flavour_text","meta":{"text":"Even if you bought your fish deboned, there's still a chance of sneaky bones left behind."}}]},{"title":"Marinate Salmon","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/74/10.mp4","pro_tip":"If you've got some extra time on your next cook, you can leave the salmon to marinate for up to 1h to absorb some extra flavor."}},{"type":"text","meta":{"text":"Dunk the salmon fillets in your marinade a few times, then leave them in the bowl and set them aside."}},{"type":"flavour_text","meta":{"text":"The salmon needs a little bit of time to soak up the marinade, so it should be left to sit in the liquid while the grill is being set up."}}]},{"title":"Set Up Grill","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/74/01.mp4","pro_tip":"Make sure your grate is clean before you start cooking. Scrub it with a heavy-duty grill brush to get rid of any residue, then lightly brush it with vegetable oil to create a non-stick surface."}},{"type":"text","meta":{"text":"Remove the top grate from your grill, and put your chimney on the lower grate."}}]},{"title":"Ignite Charcoal","estimated_duration_minutes":15,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/74/13.mp4","pro_tip":"We recommend using oak briquettes because they burn hotter, last longer, and produce less ash."}},{"type":"text","meta":{"text":"Fill the chimney with charcoal, light the starters underneath, and let all of the coal ash over. This can take up to 20m."}}]},{"title":"Add Charcoal to Grill","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/74/14.mp4","pro_tip":"If you have charcoal baskets, these can help to keep the charcoal contained to one side of the grill."}},{"type":"text","meta":{"text":"Once all of the coal has ashed over, pour it in just one side of the grill, then put back the top grate."}},{"type":"flavour_text","meta":{"text":"By putting the coals off to one side, you're setting up your grill for indirect heat cooking. This is a great method for a bunch of foods, and for salmon specifically, we're using it to keep the fish from drying out."}}]},{"title":"Pre-Heat Grill","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/74/15.mp4","overlay_text":[{"text":"<temperature c=\"130\" f=\"275\" />","start_time":6,"end_time":10}]}},{"type":"text","meta":{"text":"Put the lid back on, partially open the grill vents, and pre-heat your grill to about <temperature c=\"130\" f=\"275\" />."}},{"type":"flavour_text","meta":{"text":"The vents on your grill will help you control the ambient temperature. When the vents are fully open, the air circulation will keep your coals burning hotter. When they're closed, this will choke the fire and cool down the cooking chamber."}}]},{"title":"Put Salmon in Foil Tray","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/74/11.mp4"}},{"type":"text","meta":{"text":"Make 2 foil squares, and fold up the edges to keep the marinade in. Set a salmon fillet in each square."}},{"type":"flavour_text","meta":{"text":"Foil makes it easier to move your salmon in and out of the grill, and spares you the shame of having to scrape fish chunks off of the grill grates. In this case, it's also a handy tray for the marinade, which will help make the salmon more juicy and flavorful while it's cooking."}}]},{"title":"Add Extra Marinade","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/74/12.mp4"}},{"type":"text","meta":{"text":"Pour the remaining marinade over the salmon."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/74/16.mp4","overlay_text":[{"text":"Feel for probe placement","start_time":4,"end_time":9}]}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the fillet."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"category":"fish","animal":"salmon","cut_type":"salmon","cut":"fillet","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"The perfect salmon is buttery and juicy, and flakes easily when you cut into it. In our experience, that comes with cooking it to medium well. Any higher and it starts to dry out. Any lower and the salmon will smell and taste just a little too fishy."}}]},{"title":"Put Salmon on Grill","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/74/19.mp4","pro_tip":"Keep an eye on your grill's ambient temperature in case you need to ignite more coals mid-cook. You can use the MEATER app's custom alerts to let you know if the temperature starts dropping."}},{"type":"text","meta":{"text":"Set the salmon trays on the grill near the coals, not directly above them."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the grill."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":40,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Salmon from Heat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/74/21.mp4"}},{"type":"text","meta":{"text":"Let your salmon rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so smaller cuts like these ones need to be moved to a room temperature surface after you take them off of heat, unless you're really into dry fish flakes."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":5,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/74/23.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":1,"end_time":5}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Enjoy!","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/74/24.mp4"}},{"type":"text","meta":{"text":"Serve your salmon fillets whole."}},{"type":"flavour_text","meta":{"text":"Build yourself a nice, healthy meal with some rice and veggies on the side, and then toast to your good health with a sweet white wine or a fruity cider."}}]}]},{"id":31,"schema_version":1,"appliance":"oven","slug":"slow-roasted-meatloaf","tags":["oven","indoor","beef"],"likes":0,"first_published_at":"2024-02-01T11:06:35.000Z","updated_at":"2025-07-08T09:23:34.000Z","title":"Beef and Pork Meatloaf","short_title":"Slow Roasted Meatloaf","subtitle":"Slow Roasted and Glazed with BBQ Sauce","web_subtitle":"Slow Roasted and Glazed with BBQ Sauce","image":"https://recipes.meater.cloud/videos/46/image.jpg","video":"https://recipes.meater.cloud/videos/46/preview.mp4","description":{"prep_time_minutes":30,"cook_time_minutes":90,"difficulty":"easy","text":"We may never be able to solve the age-old mystery of why someone decided to put ground meat in a brick shape in the first place, but what we do know is that to a lot of people, the word \"meatloaf\" immediately brings to mind cozy meals with the family. To really capture the magic of a meatloaf, it's best made at home with lots of love, and luckily that's an easy thing to do. This quaint and quirky dish has also endured for centuries in various forms all around the world, and it's been most popular during times of hardship as a way to stretch protein and make the most of leftovers, so it's super versatile and can be made with a lot of different meats and flavorings.\n\nThe only undisputed rule of meatloaf is that it needs to be soft and succulent, because you don't want to be relying on ketchup or BBQ sauce just to make it edible (we've all been there), so it's a good thing you've got MEATER on your side.\n\nA classic, homey dish like this one deserves comforting sides to match, so we suggest serving it alongside some cooked vegetables like green beans or asparagus. You're also pretty much required by law to have creamy mashed potatoes with meatloaf. You're best off going bold with the beverage pairings, so a deep and fruity red wine like merlot will work perfectly.","web_text":"Sure, it may be a weird concept, but this comforting dinner staple has stood the test of time for good reason."},"preparation":{"video":"https://recipes.meater.cloud/videos/46/prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"<measurement metric=\"700g\" imperial=\"1½ lb\" /> Ground Beef","information":"At least 10% fat recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"<measurement metric=\"200g\" imperial=\"½ lb\" /> Ground Pork","information":"Should be thawed to fridge temperature before starting cook"},{"name":"3 Tbsp White Onion"},{"name":"1 Egg"},{"name":"<measurement metric=\"250ml\" imperial=\"1 Cup\" /> Milk"},{"name":"<measurement metric=\"125g\" imperial=\"½ Cup\" /> Bread Crumbs"},{"name":"4 Tbsp BBQ Sauce"},{"name":"1 Tbsp Smoked Paprika"},{"name":"1 tsp Ground Nutmeg"},{"name":"2 tsp Fine Salt"}]},{"title":"Tools","type":"tools","items":[{"name":"Parchment Paper"},{"name":"Loaf Pan"},{"name":"Basting Brush"},{"name":"Whisk"},{"name":"Baking Tray"},{"name":"Mixing Bowl"},{"name":"Knife"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Pre-Heat Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/instructional/oven/preheat.mp4","overlay_text":[{"text":"<temperature c=\"150\" f=\"300\" />","start_time":1,"end_time":6}]}},{"type":"text","meta":{"text":"Pre-heat your oven to <temperature c=\"150\" f=\"300\" />. This can take up to 15m."}},{"type":"flavour_text","meta":{"text":"Since our recipe uses ground meat with a little bit of fat content, we recommend taking it slow and not cranking up the oven temperature. The fat will have time to properly render, and your meatloaf will be much juicier."}}]},{"title":"Mince Onion","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/46/02.mp4","pro_tip":"Keeping your onions cold reduces the chemicals that get released when you cut them, so you can stick your onion in the freezer for a few minutes or dunk it in icy water before you start chopping to ease the sting in your eyes. It also helps if the area is well-ventilated, and if you maximize chopping efficiency by using a really sharp knife and honing your chopping technique.","ingredients":["3 Tbsp White Onion"]}},{"type":"text","meta":{"text":"Finely chop your onion."}},{"type":"flavour_text","meta":{"text":"It wouldn't be a proper meatloaf without onion. We chose white onion because not only is it one of the mildest varieties, it will also speckle your meatloaf with a beautiful golden color when cooked, as opposed to red onions or shallots which turn more of a dingy brown. Your onions should be chopped as finely as possible so that if a few pieces come out while slicing, it won't compromise the structural integrity of the whole loaf. It's better to avoid load-bearing onion chunks."}}]},{"title":"Beat Egg","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/46/03.mp4","ingredients":["1 Egg"]}},{"type":"text","meta":{"text":"Beat your egg and pour it in."}},{"type":"flavour_text","meta":{"text":"You'll find eggs in almost every recipe for shaped ground meat, mostly because they bind the meat together and keep it in a stable form. This is especially important for our recipe since the loaf doesn't stay in the pan through the whole cook. As a bonus, eggs also add richness and extra protein."}}]},{"title":"Add Milk","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/46/04.mp4","ingredients":["<measurement metric=\"250ml (1 Cup)\" imperial=\"1 Cup (250ml)\" /> Milk"]}},{"type":"text","meta":{"text":"Whisk in your milk."}},{"type":"flavour_text","meta":{"text":"Aside from those with an acquired taste for milk steak, not a lot of people would think to combine milk with beef, but we've found that it makes your meatloaf softer and more tender."}}]},{"title":"Add Meat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/46/05.mp4","ingredients":["<measurement metric=\"700g (1½ lb)\" imperial=\"1½ lb (700g)\" /> Ground Beef","<measurement metric=\"200g (½ lb)\" imperial=\"½ lb (200g)\" /> Ground Pork"]}},{"type":"text","meta":{"text":"Add in your ground beef and pork."}},{"type":"flavour_text","meta":{"text":"The main goal with this recipe was to avoid the stereotypical dry meatloaf that too many people are used to. That's why, in addition to recommending ground beef with a little bit of extra fat content, we also included ground pork for more fat to make the meat succulent and flavorful."}}]},{"title":"Add Onions","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/46/06.mp4","ingredients":["3 Tbsp White Onion"]}},{"type":"text","meta":{"text":"Add in the chopped onion."}}]},{"title":"Add Bread Crumbs","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/46/07.mp4","pro_tip":"If you're going for the most perfect bread crumb texture and color, your best bet is making them at home. All you need to do is bake a loaf of fresh bread for 15-20m, then cut it into chunks and run them through your food processor.","ingredients":["<measurement metric=\"125g (½ Cup)\" imperial=\"½ Cup (125g)\" /> Bread Crumbs"]}},{"type":"text","meta":{"text":"Sprinkle in your bread crumbs."}},{"type":"flavour_text","meta":{"text":"Bread crumbs help hold the ground beef and pork together by soaking up the juices of the meat, which keeps them from just leaking out and leaving you with dry crumbles. This also gives your meatloaf a hint of a fluffy texture."}}]},{"title":"Season Meat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/46/08.mp4","ingredients":["1 Tbsp Smoked Paprika","1 tsp Ground Nutmeg","2 tsp Fine Salt"]}},{"type":"text","meta":{"text":"Sprinkle in your seasonings."}},{"type":"flavour_text","meta":{"text":"Paprika is another common ingredient in meatloaf, but we wanted to put an extra spin on it with the added smoky flavor. While nutmeg is less frequently found in meatloaf recipes, it's known to enhance and round out the taste of savory meat dishes, especially sausages. All of this adds up to a uniquely aromatic meatloaf, which honestly is a pretty good band name."}}]},{"title":"Knead Mixture","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/46/09.mp4"}},{"type":"text","meta":{"text":"Use your hands to mix the ingredients well."}}]},{"title":"Shape Loaf","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/46/10.mp4","pro_tip":"If you don't have a loaf pan, you can form the meat into a cylinder with your hands. You can even use a long knife to flatten the sides and mimic the classic pan shape."}},{"type":"text","meta":{"text":"Put the mixture onto a sheet of parchment paper and put it in your pan to shape it, then turn out the loaf."}},{"type":"flavour_text","meta":{"text":"Not only is it easier to put a probe in meat that's not in a pan, turning out the loaf after shaping also reduces the risk of overcooking since the meat won't be resting in a hot dish. Plus, it'll be less tricky to slice. Most importantly, more uncovered meat means more sauce."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/46/11.mp4"}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the loaf."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"category":"beef","animal":"beef","cut_type":"other","cut":"meatloaf","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"We're usually more inclined to recommend cooking beef to medium rare, but since we're also adding pork in the mix, we want to aim a little bit higher in this case. <temperature c=\"65\" f=\"150\" /> is that sweet spot where the fat is rendering but moisture hasn't started to evaporate, so it's at peak juiciness."}}]},{"title":"Put Loaf in Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/46/14.mp4"}},{"type":"text","meta":{"text":"Place the parchment paper with the meatloaf on a baking tray and stick it in the oven."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the oven."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":60,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Loaf from Heat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/46/16.mp4"}},{"type":"text","meta":{"text":"Let your meatloaf rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so your meatloaf needs to be moved to a room temperature surface after you take it off of heat, unless you're planning on doing some brickwork with it."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":20,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/46/18.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":1,"end_time":3}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Raise Temperature","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/46/19.mp4","overlay_text":[{"text":"<temperature c=\"220\" f=\"430\" />","start_time":1,"end_time":4}]}},{"type":"text","meta":{"text":"Turn up your oven to <temperature c=\"220\" f=\"430\" />. Turn on the grill setting if you have the option."}},{"type":"flavour_text","meta":{"text":"You'll get the best color and texture by letting your BBQ sauce caramelize at a high temperature for just a few minutes."}}]},{"title":"Brush Loaf with Sauce","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/46/20.mp4","ingredients":["4 Tbsp BBQ Sauce"]}},{"type":"text","meta":{"text":"Brush the top and edges of the meatloaf with your BBQ sauce."}}]},{"title":"Caramelize Sauce","estimated_duration_minutes":10,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/46/21.mp4"}},{"type":"text","meta":{"text":"Put your meatloaf back in the oven for about 10m."}}]},{"title":"Remove Loaf from Heat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/46/22.mp4"}},{"type":"text","meta":{"text":"Take your meatloaf back out of the oven."}},{"type":"flavour_text","meta":{"text":"Since the second part of the cook is so quick, only the sauce should end up cooking, and you don't need to have a second resting phase."}}]},{"title":"Enjoy!","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/46/23.mp4"}},{"type":"text","meta":{"text":"Cut your meatloaf into slices no thinner than <measurement metric=\"1 cm\" imperial=\"½\"\" />, and serve with extra BBQ sauce on the side."}},{"type":"flavour_text","meta":{"text":"To tap into that familiar, homey feeling, this meatloaf is best served with other hot comfort foods like mashed potatoes and cooked vegetables. You can also pour yourself a glass of red wine if you really want to feel warm and cozy."}}]}]},{"id":25,"schema_version":1,"appliance":"oven","slug":"beef-tenderloin-with-porcini-mushroom-sauce","tags":["oven","pan","indoor","beef"],"likes":0,"first_published_at":"2023-11-05T21:35:38.000Z","updated_at":"2025-02-20T12:12:37.000Z","title":"Reverse Seared Beef Tenderloin Steak","short_title":"Beef Tenderloin with Porcini Mushroom Sauce","cook_name":"Beef Tenderloin","subtitle":"Served with Porcini Mushroom Sauce","web_subtitle":"Served with Porcini Mushroom Sauce","image":"https://recipes.meater.cloud/videos/37/image.jpg","video":"https://recipes.meater.cloud/videos/37/preview.mp4","description":{"prep_time_minutes":40,"cook_time_minutes":40,"difficulty":"medium","text":"This is the perfect recipe for those times when you feel like a classic salt-and-pepper cut of beef tenderloin just isn't fancy enough. Of course we're kidding, no one has ever thought that. But still, if you're feeling ambitious on a special occasion and really want to knock your steak into the stratosphere, you need a sauce that's worthy of such a high-end cut of beef. Porcini mushrooms are considered a luxury ingredient, not just because they're tricky to find and cultivate, but also because of their deep and autumnal flavor that makes them so unique. Cooking them up in this creamy blend will give you a truly magical mushroom sauce to elevate your tenderloin. No, not that kind of magic mushroom sauce. It just tastes crazy good.\n\nA cut of beef this classy deserves side dishes that are just as sophisticated. Sautéed vegetables will add color to your plate, and you can do your own elevated take on beef and potatoes with a garlic and herb mash or some cheesy scalloped potatoes. You won't want a wine that might overpower the more subtle flavor of the beef, so milder reds like pinot noir are a good idea.","web_text":"If your beef tenderloin doesn't feel upscale enough as is, drizzling on a deep, velvety mushroom sauce will definitely do the trick."},"preparation":{"video":"https://recipes.meater.cloud/videos/37/prep.mp4","items":[{"title":"Reverse Seared Beef Tenderloin Ingredients","type":"ingredients","items":[{"name":"Beef Tenderloin Steak","information":"About <measurement metric=\"5 cm\" imperial=\"2\"\" /> thick recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"Oil","information":"Just enough to lightly coat the pan\n\nOils with higher smoke point recommended, like avocado or grapeseed oil"},{"name":"Salt to Taste","information":"Salt flakes recommended"},{"name":"Black Pepper to Taste","information":"Freshly ground recommended"}]},{"title":"Porcini Mushroom Sauce Ingredients","type":"ingredients","items":[{"name":"<measurement metric=\"125g\" imperial=\"½ Cup\" /> Dried Porcini Mushrooms","information":"Can be fresh if available\n\nMay be located in different aisles in each store"},{"name":"<measurement metric=\"125ml\" imperial=\"½ Cup\" /> Red Wine","information":"Dry wine recommended"},{"name":"½ Shallot"},{"name":"<measurement metric=\"250ml\" imperial=\"1 Cup\" /> Heavy Cream"},{"name":"<measurement metric=\"250ml\" imperial=\"1 Cup\" /> Beef Stock","information":"Low-sodium or no-salt stock recommended\n\nLow-sodium vegetable stock can be substituted"},{"name":"2 Tbsp Oil","information":"Oils with higher smoke point recommended, like avocado or grapeseed oil"},{"name":"Salt to Taste","information":"Salt flakes recommended"},{"name":"Black Pepper to Taste"}]},{"title":"Reverse Seared Beef Tenderloin Tools","type":"tools","items":[{"name":"Paper Towels"},{"name":"Tongs"},{"name":"Roasting Rack"},{"name":"Baking Tray"},{"name":"Pan","information":"Cast iron or steel recommended"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]},{"title":"Porcini Mushroom Sauce Tools","type":"tools","items":[{"name":"Sieve"},{"name":"Wooden Spoon"},{"name":"Pan","information":"Non-stick recommended"},{"name":"Knife"},{"name":"Cutting Board"}]}]},"steps":[{"title":"Soak Mushrooms","estimated_duration_minutes":10,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/19/01.mp4","ingredients":["<measurement metric=\"125g\" imperial=\"½ Cup\" /> Dried Porcini Mushrooms","<measurement metric=\"125ml\" imperial=\"½ Cup\" /> Red Wine"]}},{"type":"text","meta":{"text":"Soak your mushrooms in your wine for 10m."}},{"type":"flavour_text","meta":{"text":"Fresh porcini mushrooms can be hard to hunt down, need really specific growing conditions, and have to be carefully cultivated. As you can imagine, all of this adds up to a hefty price tag. To save our wallets some pain, we chose to use dried mushrooms for this recipe. Soaking them in wine gives them some extra flavor, and it also adds moisture to the mushrooms to revive them and make them easier to chop."}}]},{"title":"Mince Shallot","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/19/02.mp4","ingredients":["½ Shallot"]}},{"type":"text","meta":{"text":"Finely chop your shallot."}},{"type":"flavour_text","meta":{"text":"Shallots are popular in sauces because their flavor is milder and more refined than some other onions. While they're cooking, they also release a subtle sweetness."}}]},{"title":"Chop Mushrooms","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/19/03.mp4"}},{"type":"text","meta":{"text":"Squeeze the extra wine from your mushrooms, then roughly chop them up. Set the wine aside."}}]},{"title":"Pre-Heat Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/instructional/oven/preheat.mp4","overlay_text":[{"text":"<temperature c=\"120\" f=\"250\" />","start_time":1,"end_time":6}]}},{"type":"text","meta":{"text":"Pre-heat your oven to <temperature c=\"120\" f=\"250\" />. This can take up to 15m."}},{"type":"flavour_text","meta":{"text":"We know, waiting for your food to cook isn't always fun. But as much as you may want to just throw your steak in a blacksmithing forge so it can be done in 30s, the best way to bring out this cut's characteristic tenderness is by cooking low and slow."}}]},{"title":"Season Steak","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/22/02.mp4","pro_tip":"For a more professional presentation, you can wrap kitchen twine around your steak to give it a cylindrical shape.","ingredients":["Beef Tenderloin Steak","Salt to Taste","Black Pepper to Taste"]}},{"type":"text","meta":{"text":"Sprinkle salt and pepper all over and pat it in."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/22/03.mp4","overlay_text":[{"text":"Feel for probe placement","start_time":5,"end_time":9}]}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the steak."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"category":"beef","animal":"beef","cut_type":"steak","cut":"fillet_mignon","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"There's not really such a thing as a bad steak. But if you ask us, the best of the best is a nice medium rare. It's that ideal temperature range where the fat is rendering but moisture hasn't started to evaporate, so it's at peak juiciness. It's also right at the perfect balance of proteins for maximum flavor. We aim for <temperature c=\"54\" f=\"130\" /> since tenderloin has less fat content than some other cuts, so we don't want to go as high as we would for something more marbled."}}]},{"title":"Put Steak in Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/22/06.mp4"}},{"type":"text","meta":{"text":"Place the steak on a rack and stick it in the oven."}},{"type":"flavour_text","meta":{"text":"Raised racks let heat flow all around the meat, which means better color and more even cooking. A foil-lined tray under the rack will seriously improve your life when it's time to clean up the kitchen. High five, past self."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the oven."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":40,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Steak from Heat","estimated_duration_minutes":10,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/22/08.mp4"}},{"type":"text","meta":{"text":"Let your steak rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so smaller cuts like this one need to be moved to a room temperature surface after you take them off of heat. If not, your medium rare steak may be closer to medium, or your well done steak may be closer to a hockey puck."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Sauté Shallot","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/19/04.mp4","ingredients":["2 Tbsp Oil"]}},{"type":"text","meta":{"text":"Add your oil to your pan. Sauté the shallot on high heat until it's translucent, stirring frequently."}},{"type":"flavour_text","meta":{"text":"As a general rule, when sautéing multiple ingredients, allium vegetables (look at us with the scientific terms!) like onions and garlic should always be added before anything else. This releases the flavor into the cooking oil, and it can be absorbed more easily by the other ingredients."}}]},{"title":"Sauté Mushrooms","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/19/05.mp4"}},{"type":"text","meta":{"text":"Add the mushrooms to the pan, and keep stirring until the shallot turns lightly brown."}},{"type":"flavour_text","meta":{"text":"After you've sautéed your shallot, the mushrooms should be added to the pan before any liquid so that they can be exposed to the direct heat and release their flavor. The same goes for any recipe that calls for sautéing vegetables."}}]},{"title":"Deglaze Pan","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/19/06.mp4","overlay_text":[{"text":"Move pan from open flame","start_time":1,"end_time":5}],"ingredients":["3 Tbsp Red Wine"]}},{"type":"text","meta":{"text":"Take the pan off of heat if you're cooking over open flame. Deglaze the pan with some of your wine, then put it back on the burner and let it evaporate for 2m."}},{"type":"flavour_text","meta":{"text":"Since most of the flavors in this sauce are deep and earthy, we suggest sticking with a dry wine like cabernet sauvignon or pinot noir so that the sauce won't get too sweet."}}]},{"title":"Add Heavy Cream","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/19/07.mp4","ingredients":["<measurement metric=\"250ml\" imperial=\"1 Cup\" /> Heavy Cream"]}},{"type":"text","meta":{"text":"Drop the heat to medium low, and pour in your heavy cream."}},{"type":"flavour_text","meta":{"text":"Heavy cream will make your sauce nice and thick without altering the flavor as much as a roux. Try to keep the heat down as much as possible so the cream doesn't burn or separate, which will mess with the texture of your sauce."}}]},{"title":"Add Stock","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/19/08.mp4","pro_tip":"On your next cook, you can try making your own beef stock to really customize your flavor. Just make sure to leave out the salt, because this will give you better control over the saltiness of the mushroom sauce when it's time for seasoning.","ingredients":["<measurement metric=\"250ml\" imperial=\"1 Cup\" /> Beef Stock"]}},{"type":"text","meta":{"text":"Pour in your beef stock."}},{"type":"flavour_text","meta":{"text":"You need liquid when you're reducing a sauce, and beef stock has the extra benefit of adding color. Plus, it's a perfect flavor choice since this sauce goes best with a top-drawer steak. Your sauce will get saltier as it reduces, so it's better to use a low-sodium or no-salt stock."}}]},{"title":"Reduce Sauce","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/19/09.mp4","pro_tip":"If you have any stock left over, you can save it for when you need to reheat the sauce. This will help to keep the sauce from reducing too much or solidifying during reheating."}},{"type":"text","meta":{"text":"Simmer and reduce the sauce just until it coats your spoon. Keep stirring occasionally to avoid burnt sauce on the edges of the pan."}},{"type":"flavour_text","meta":{"text":"If the sauce reduces and thickens too much, you won't be able to get any of it through the sieve, but you can add in a little extra beef stock to thin it out if this happens."}}]},{"title":"Season Sauce","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/19/10.mp4","overlay_text":[{"text":"Taste","start_time":13,"end_time":18}],"ingredients":["Salt to Taste","Black Pepper to Taste"]}},{"type":"text","meta":{"text":"Taste your sauce and add seasoning as needed."}}]},{"title":"Strain Sauce","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/19/11.mp4"}},{"type":"text","meta":{"text":"Strain the sauce through your sieve."}},{"type":"flavour_text","meta":{"text":"Even though our recipe says to strain out the mushrooms and shallot so that you'll have a smooth and creamy sauce, it's really a matter of preference. If you want to enjoy a chunky mushroom sauce, or if you aren't a fan of food waste, feel free to skip this step. Or alternatively, strain the sauce but use the extra bits as a topper. We just want you to be happy and live your best life."}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/22/10.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":1,"end_time":5}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Pat Steak Dry","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/22/11.mp4"}},{"type":"text","meta":{"text":"Pat your steak dry with paper towels."}},{"type":"flavour_text","meta":{"text":"Leftover moisture on your steak will make it steam instead of sear. This is great for a spa day, but not so much for getting a beautiful crust."}}]},{"title":"Pre-Heat Pan","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/22/12.mp4","ingredients":["Oil"]}},{"type":"text","meta":{"text":"Pre-heat your pan on high for 1m and add oil."}},{"type":"flavour_text","meta":{"text":"If you don't have a cast iron pan, make sure to add some extra oil to help develop a nice crust on the outside of the meat."}}]},{"title":"Sear Steak","estimated_duration_minutes":4,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/22/13.mp4"}},{"type":"text","meta":{"text":"Sear your steak all over, just until it's golden brown."}},{"type":"flavour_text","meta":{"text":"The point of this step is just to create a crust right on the surface of the steak, not to cook the steak more. Only leave it in the pan as long as it takes to get the right texture, or the meat might overcook."}}]},{"title":"Enjoy!","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/37/26.mp4"}},{"type":"text","meta":{"text":"Serve your tenderloin whole or thinly sliced, and drizzle your mushroom sauce on top."}},{"type":"flavour_text","meta":{"text":"If you want some extra points for presentation, we recommend slicing the steak into thin pieces and arranging them nicely on a plate before letting the mushroom sauce flow. For a whole meal that will fill you up both physically and emotionally, serve it with fancy potatoes and red wine."}}]}]},{"id":14,"schema_version":1,"appliance":"hob","slug":"porcini-mushroom-sauce","tags":["indoor","sauce","ceps","porcini"],"likes":0,"first_published_at":"2023-11-05T16:52:39.000Z","updated_at":"2025-02-20T15:42:56.000Z","title":"Creamy Mushroom Sauce","short_title":"Porcini Mushroom Sauce","subtitle":"Made with Dried Porcini Mushrooms","web_subtitle":"Made with Dried Porcini Mushrooms","image":"https://recipes.meater.cloud/videos/19/image.jpg","video":"https://recipes.meater.cloud/videos/19/preview.mp4","description":{"prep_time_minutes":20,"cook_time_minutes":30,"difficulty":"easy","text":"We're not here to smack talk a nice button mushroom or anything like that, but if you really want that swanky steakhouse feel, you need to kick your mushroom sauce up a notch. Gourmet chefs love porcini mushrooms for their meaty and nutty taste, which is deeper than most mushrooms you'll find at the grocery store. It's a flavor that pairs beautifully with any cut of beef, so we wanted to turn it into a creamy sauce that you can serve with your MEATER creations. Our recipe uses red wine and rosemary to blend with the earthiness of the mushrooms, giving you a delicious autumnal dish at any time of year. See? We're fancy.\n\nNo matter what kind of steak you like best, adding this mushroom sauce will take it from amazing to amazing-er. If you're not sure which cut you want and you need a little guidance, it works especially well with leaner cuts. In fact, our recipe menu has a couple of combined recipes to help you cook this sauce with either sirloin steak or tenderloin filet. In the very likely scenario that you just can't get enough of this sauce, it can also be an elevated topper for pasta or potatoes. (Just don't tell anyone we suggested this, because the more discerning gourmet chefs might give us an earful.)","web_text":"What do you call a Midas touch for flavor? This smooth and earthy sauce turns every dish it touches to gold. Delicious, mushroomy gold."},"preparation":{"video":"https://recipes.meater.cloud/videos/19/prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"<measurement metric=\"125g\" imperial=\"½ Cup\" /> Dried Porcini Mushrooms","information":"Can be fresh if available\n\nMay be located in different aisles in each store"},{"name":"<measurement metric=\"125ml\" imperial=\"½ Cup\" /> Red Wine","information":"Dry wine recommended"},{"name":"½ Shallot"},{"name":"<measurement metric=\"250ml\" imperial=\"1 Cup\" /> Heavy Cream"},{"name":"<measurement metric=\"250ml\" imperial=\"1 Cup\" /> Beef Stock","information":"Low-sodium or no-salt stock recommended\n\nLow-sodium vegetable stock can be substituted"},{"name":"2 Tbsp Oil","information":"Oils with higher smoke point recommended, like avocado or grapeseed oil"},{"name":"Salt to Taste","information":"Salt flakes recommended"},{"name":"Black Pepper to Taste"}]},{"title":"Tools","type":"tools","items":[{"name":"Sieve"},{"name":"Wooden Spoon"},{"name":"Pan","information":"Non-stick recommended"},{"name":"Knife"},{"name":"Cutting Board"}]}]},"steps":[{"title":"Soak Mushrooms","estimated_duration_minutes":10,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/19/01.mp4","ingredients":["<measurement metric=\"125g\" imperial=\"½ Cup\" /> Dried Porcini Mushrooms","<measurement metric=\"125ml\" imperial=\"½ Cup\" /> Red Wine"]}},{"type":"text","meta":{"text":"Soak your mushrooms in your wine for 10m."}},{"type":"flavour_text","meta":{"text":"Fresh porcini mushrooms can be hard to hunt down, need really specific growing conditions, and have to be carefully cultivated. As you can imagine, all of this adds up to a hefty price tag. To save our wallets some pain, we chose to use dried mushrooms for this recipe. Soaking them in wine gives them some extra flavor, and it also adds moisture to the mushrooms to revive them and make them easier to chop."}}]},{"title":"Mince Shallot","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/19/02.mp4","ingredients":["½ Shallot"]}},{"type":"text","meta":{"text":"Finely chop your shallot."}},{"type":"flavour_text","meta":{"text":"Shallots are popular in sauces because their flavor is milder and more refined than some other onions. While they're cooking, they also release a subtle sweetness."}}]},{"title":"Chop Mushrooms","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/19/03.mp4"}},{"type":"text","meta":{"text":"Squeeze the extra wine from your mushrooms, then roughly chop them up. Set the wine aside."}}]},{"title":"Sauté Shallot","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/19/04.mp4","ingredients":["2 Tbsp Oil"]}},{"type":"text","meta":{"text":"Add your oil to your pan. Sauté the shallot on high heat until it's translucent, stirring frequently."}},{"type":"flavour_text","meta":{"text":"As a general rule, when sautéing multiple ingredients, allium vegetables (look at us with the scientific terms!) like onions and garlic should always be added before anything else. This releases the flavor into the cooking oil, and it can be absorbed more easily by the other ingredients."}}]},{"title":"Sauté Mushrooms","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/19/05.mp4"}},{"type":"text","meta":{"text":"Add the mushrooms to the pan, and keep stirring until the shallot turns lightly brown."}},{"type":"flavour_text","meta":{"text":"After you've sautéed your shallot, the mushrooms should be added to the pan before any liquid so that they can be exposed to the direct heat and release their flavor. The same goes for any recipe that calls for sautéing vegetables."}}]},{"title":"Deglaze Pan","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/19/06.mp4","overlay_text":[{"text":"Move pan from open flame","start_time":1,"end_time":5}],"ingredients":["3 Tbsp Red Wine"]}},{"type":"text","meta":{"text":"Take the pan off of heat if you're cooking over open flame. Deglaze the pan with some of your wine, then put it back on the burner and let it evaporate for 2m."}},{"type":"flavour_text","meta":{"text":"Since most of the flavors in this sauce are deep and earthy, we suggest sticking with a dry wine like cabernet sauvignon or pinot noir so that the sauce won't get too sweet."}}]},{"title":"Add Heavy Cream","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/19/07.mp4","ingredients":["<measurement metric=\"250ml\" imperial=\"1 Cup\" /> Heavy Cream"]}},{"type":"text","meta":{"text":"Drop the heat to medium low, and pour in your heavy cream."}},{"type":"flavour_text","meta":{"text":"Heavy cream will make your sauce nice and thick without altering the flavor as much as a roux. Try to keep the heat down as much as possible so the cream doesn't burn or separate, which will mess with the texture of your sauce."}}]},{"title":"Add Stock","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/19/08.mp4","pro_tip":"On your next cook, you can try making your own beef stock to really customize your flavor. Just make sure to leave out the salt, because this will give you better control over the saltiness of the mushroom sauce when it's time for seasoning.","ingredients":["<measurement metric=\"250ml\" imperial=\"1 Cup\" /> Beef Stock"]}},{"type":"text","meta":{"text":"Pour in your beef stock."}},{"type":"flavour_text","meta":{"text":"You need liquid when you're reducing a sauce, and beef stock has the extra benefit of adding color. Plus, it's a perfect flavor choice since this sauce goes best with a top-drawer steak. Your sauce will get saltier as it reduces, so it's better to use a low-sodium or no-salt stock."}}]},{"title":"Reduce Sauce","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/19/09.mp4","pro_tip":"If you have any stock left over, you can save it for when you need to reheat the sauce. This will help to keep the sauce from reducing too much or solidifying during reheating."}},{"type":"text","meta":{"text":"Simmer and reduce the sauce just until it coats your spoon. Keep stirring occasionally to avoid burnt sauce on the edges of the pan."}},{"type":"flavour_text","meta":{"text":"If the sauce reduces and thickens too much, you won't be able to get any of it through the sieve, but you can add in a little extra beef stock to thin it out if this happens."}}]},{"title":"Season Sauce","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/19/10.mp4","overlay_text":[{"text":"Taste","start_time":13,"end_time":18}],"ingredients":["Salt to Taste","Black Pepper to Taste"]}},{"type":"text","meta":{"text":"Taste your sauce and add seasoning as needed."}}]},{"title":"Strain Sauce","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/19/11.mp4"}},{"type":"text","meta":{"text":"Strain the sauce through your sieve."}},{"type":"flavour_text","meta":{"text":"Even though our recipe says to strain out the mushrooms and shallot so that you'll have a smooth and creamy sauce, it's really a matter of preference. If you want to enjoy a chunky mushroom sauce, or if you aren't a fan of food waste, feel free to skip this step. Or alternatively, strain the sauce but use the extra bits as a topper. We just want you to be happy and live your best life."}}]},{"title":"Enjoy!","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/19/12.mp4"}},{"type":"text","meta":{"text":"Drizzle your sauce on your favorite cut of beef."}},{"type":"flavour_text","meta":{"text":"If you've got some fresh rosemary lying around, it has earthy notes that go well with the mushrooms, so chop it up and sprinkle it on top to add an aromatic quality to your meal. Even though this sauce is a perfect complement to a lean cut of beef, it's pretty versatile and can go well with a lot of different foods."}}]}]},{"id":1,"schema_version":1,"appliance":"oven","slug":"reverse-seared-rib-eye","tags":["oven","pan","indoor","beef"],"likes":0,"first_published_at":"2023-10-13T12:58:02.000Z","updated_at":"2025-05-25T13:52:06.000Z","title":"Rib-Eye Steak","short_title":"Reverse Seared Rib-Eye","subtitle":"Reverse Seared","web_subtitle":"Reverse Seared","image":"https://recipes.meater.cloud/videos/1/Image.jpg","video":"https://recipes.meater.cloud/videos/1/Preview.mp4","description":{"prep_time_minutes":10,"cook_time_minutes":70,"difficulty":"easy","text":"Feast your eyes on the King of Steaks! This is a favorite cut among barbecue enthusiasts for its affordability and gorgeous marbling, so you've probably had a few at cookouts, but we're guessing you've never tried one like this. Low and slow cooking keeps your steak tender and juicy, and doesn't dry out the meat as much as a high heat cook. Hitting the steak with a quick reverse sear at the end is going to give you a crust on the outside to rival any expensive steakhouse.\n\nThis might sound intimidating, but don't sweat it. MEATER is here to walk you through cooking the perfect steak, and our Guided Cook system will help you get consistent results every single time.\n\nWhen it comes to side dishes for rib-eye, we like to keep it simple with roasted vegetables or a good ol' beef and potatoes meal. You can also find a variety of drool-worthy sauces in our recipe menu if you want to jazz up your rib-eye. If you're looking for a classy beverage, you'll want something that can stand up to the meaty flavor of rib-eye. A full-bodied red wine like cabernet sauvignon or a robust stout is best suited for this job.","web_text":"When you're cooking the MVP of steaks, it's gotta be done right. But don't stress, because it's easier than you'd think."},"preparation":{"video":"https://recipes.meater.cloud/videos/1/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"Rib-Eye Steak","information":"About <measurement metric=\"2 cm\" imperial=\"1\"\" /> thick recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"Oil","information":"Just enough to lightly coat the pan\n\nOils with higher smoke point recommended, like avocado or grapeseed oil"},{"name":"Salt to Taste","information":"Salt flakes recommended"},{"name":"Black Pepper to Taste","information":"Freshly ground recommended"}]},{"title":"Tools","type":"tools","items":[{"name":"Paper Towels"},{"name":"Tongs"},{"name":"Roasting Rack"},{"name":"Baking Tray"},{"name":"Pan","information":"Cast iron or steel recommended"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Pre-Heat Oven","estimated_duration_minutes":10,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/instructional/oven/preheat.mp4","overlay_text":[{"text":"<temperature c=\"120\" f=\"250\" />","start_time":1,"end_time":6}]}},{"type":"text","meta":{"text":"Pre-heat your oven to <temperature c=\"120\" f=\"250\" />. This can take up to 15m."}},{"type":"flavour_text","meta":{"text":"We know, waiting for your food to cook isn't always fun. But as much as you may want to throw your steak in a blacksmithing forge so it can be done in 30s, it's best to cook it slowly at a low temperature so the fat can properly render. This bastes the steak from the inside, which will mean a much more tender and flavorful result."}}]},{"title":"Season Steak","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/1/02.mp4","ingredients":["Rib-Eye Steak","Salt to Taste","Black Pepper to Taste"]}},{"type":"text","meta":{"text":"Sprinkle salt and pepper all over and pat it in."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":2,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/1/03.mp4","overlay_text":[{"text":"Feel for probe placement","start_time":4,"end_time":9}]}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the steak."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":2,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"seconds_delay_before_ready":600,"category":"beef","animal":"beef","cut_type":"steak","cut":"rib_eye","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"There's not really such a thing as a bad steak. But if you ask us, the best of the best is a nice medium. It's that ideal temperature range where the fat is rendering but moisture hasn't started to evaporate, so it's at peak juiciness. It's also right at the perfect balance of proteins for maximum flavor. We aim for <temperature c=\"60\" f=\"140\" /> since rib-eye has a bit more marbling than some other cuts, and we want to let that melt down."}}]},{"title":"Put Steak in Oven","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/1/06.mp4"}},{"type":"text","meta":{"text":"Place the steak on a rack and stick it in the oven."}},{"type":"flavour_text","meta":{"text":"Raised racks let heat flow all around the meat, which means better color and more even cooking. A foil-lined tray under the rack will seriously improve your life when it's time to clean up the kitchen. High five, past self."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the oven."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":50,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Steak from Heat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/1/08.mp4"}},{"type":"text","meta":{"text":"Let your steak rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so smaller cuts like this one need to be moved to a room temperature surface after you take them off of heat. If not, your medium steak may be closer to medium well, or your well done steak may be closer to shoe leather."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":15,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/1/10.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":2,"end_time":6}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Pat Steak Dry","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/1/11.mp4"}},{"type":"text","meta":{"text":"Pat your steak dry with paper towels."}},{"type":"flavour_text","meta":{"text":"Leftover moisture on your steak will make it steam instead of sear. This is great for a spa day, but not so much for getting a beautiful crust."}}]},{"title":"Pre-Heat Pan","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/1/12.mp4","ingredients":["Oil"]}},{"type":"text","meta":{"text":"Pre-heat your pan on high for 1m and add oil."}},{"type":"flavour_text","meta":{"text":"If you don't have a cast iron pan, make sure to add some extra oil to help develop a nice crust on the outside of the meat."}}]},{"title":"Sear Steak","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/1/13.mp4"}},{"type":"text","meta":{"text":"Sear your steak all over, just until it's golden brown."}},{"type":"flavour_text","meta":{"text":"The point of this step is just to create a crust right on the surface of the steak, not to cook the steak more. Only leave it in the pan as long as it takes to get the right texture, or the meat might overcook."}}]},{"title":"Enjoy!","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/1/14.mp4","pro_tip":"If you choose to use finishing salt and pepper, salt flakes and freshly ground peppercorns will give you more flavor and add a little extra crunch to your steak."}},{"type":"text","meta":{"text":"Serve your rib-eye whole or sliced."}},{"type":"flavour_text","meta":{"text":"If you want some extra points for presentation, we recommend slicing the steak into <measurement metric=\"1 cm\" imperial=\"½\"\" /> pieces and arranging them nicely on a plate. As an alternative, if you're making the steak for someone else, you can serve it whole and let that person cut through the crispy seared outside. Either way, we suggest giving it a mild sprinkling of finishing salt and pepper, then serving it up with potatoes and red wine."}}]}]},{"id":85,"schema_version":1,"appliance":"oven","slug":"chicken-shawarma","tags":["pan","indoor"],"likes":0,"first_published_at":"2024-06-28T09:38:58.000Z","updated_at":"2025-02-20T18:15:19.000Z","title":"Shawarma Style Chicken Breast","short_title":"Chicken Shawarma","subtitle":"Oven Baked","web_subtitle":"Oven Baked","image":"https://recipes.meater.cloud/videos/98/Image.jpg","video":"https://recipes.meater.cloud/videos/98/Preview.mp4","description":{"prep_time_minutes":30,"cook_time_minutes":30,"difficulty":"medium","text":"This is one of the most popular street foods in the Middle East, but in recent years, it's been winning over the hearts (and taste buds) of people throughout the world. Not only is is packed with a unique blend of warm, fragrant, and earthy flavors, it's also most commonly served in a wrap, which makes it really easy to eat on the go. But don't let its compact and convenient design fool you. A good shawarma wrap is chock-full of meat, so it's still filling enough to keep you going through your work day, or to help you refuel after saving a major city.\n\nTraditionally, meat is marinated for a long period of time, then slow roasted in big chunks on a giant spit, with pieces carved off as needed. For this recipe, we're working under the assumption that you don't own a gigantic rotating skewer or need to feed bunches of people along a busy thoroughfare. More importantly, we wanted to create a version of chicken shawarma that you can cook a little quicker at home while still getting the same tender and flavorful result. To do that, we'll start off with marinating and searing to get that classic shawarma taste and color, then using MEATER for the rest of the cook to make sure we're reaching the perfect doneness for a juicy chicken breast.\n\nAs we mentioned, you'll often see shawarma served in a wrap, typically with vegetables and a bold sauce like creamy tahini or garlicky toum. If you don't want a wrap or you're all out of flatbread, you can also serve the meat, veggies, and sauce with rice. You only need one hand to carry around a shawarma wrap, meaning you'll still have one free for a beverage. We recommend something sparkly and refreshing, and a lager is our favorite in this case.","web_text":"No matter how you assemble it, our take on this popular Middle Eastern street food will fill your face with flavor."},"preparation":{"video":"https://recipes.meater.cloud/videos/98/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"2 Chicken Breasts","information":"About <measurement metric=\"200g\" imperial=\"7 oz\" /> each recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"1 Tbsp Fresh Ginger Root"},{"name":"1 Tbsp Yogurt","information":"Full fat Greek yogurt recommended"},{"name":"½ Lemon"},{"name":"3 Cloves Peeled Garlic"},{"name":"1 Tbsp Honey"},{"name":"3 Tbsp Oil","information":"Oils with higher smoke point recommended, like avocado or grapeseed oil"},{"name":"½ tsp Ground Turmeric"},{"name":"½ tsp Ground Cumin"},{"name":"½ tsp Ground Coriander"},{"name":"½ tsp Ground Nutmeg"},{"name":"½ tsp Chili Powder"},{"name":"1 tsp Dried Oregano"},{"name":"2 tsp Salt Flakes"},{"name":"2 tsp Black Pepper","information":"Freshly ground recommended"}]},{"title":"Tools","type":"tools","items":[{"name":"Cling Wrap"},{"name":"Paper Towels"},{"name":"Citrus Squeezer"},{"name":"Whisk"},{"name":"Grater"},{"name":"Tongs"},{"name":"Roasting Rack"},{"name":"Baking Tray"},{"name":"Pan","information":"Non-stick recommended"},{"name":"Mixing Bowl"},{"name":"Knife"},{"name":"Spoon"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Peel Ginger","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/98/01.mp4","pro_tip":"You can peel the ginger however you'd like, but we think the best way is to use a spoon. It's easier to get into the nooks and crannies of the ginger root, and it's much harder to get an accidental cut.","ingredients":["Fresh Ginger Root"]}},{"type":"text","meta":{"text":"Peel your ginger root."}},{"type":"flavour_text","meta":{"text":"Shawarma is meant to have a flavor that's warm with a little bit of spice. You'll find ginger in most shawarma recipes since it brings both of those qualities in spades."}}]},{"title":"Grate Ginger","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/98/02.mp4","ingredients":["1 Tbsp Fresh Ginger Root"]}},{"type":"text","meta":{"text":"Grate the ginger root and put it in your mixing bowl."}},{"type":"flavour_text","meta":{"text":"If you have a box grater, using the finest part will extract more juice out of the ginger and give you the best flavor."}}]},{"title":"Mince Garlic","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/98/03.mp4","ingredients":["3 Cloves Peeled Garlic"]}},{"type":"text","meta":{"text":"Finely chop your garlic and add it to the bowl."}}]},{"title":"Squeeze Lemon Juice","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/98/04.mp4","ingredients":["½ Lemon"]}},{"type":"text","meta":{"text":"Juice your lemon into the bowl."}},{"type":"flavour_text","meta":{"text":"Coming up high on the list of flavor combinations that sound like they shouldn't work but they weirdly do, it's citrus and warm spices. It's more common around the holiday season, but dishes like shawarma allow you to enjoy the depth and complexity of this blend at any time of year. Not only that, but the lemon juice will tenderize the meat while it marinates."}}]},{"title":"Add Honey and Oil","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/98/05.mp4","ingredients":["1 Tbsp Honey","1 Tbsp Oil"]}},{"type":"text","meta":{"text":"Pour in your honey and 1 tablespoon of your oil."}},{"type":"flavour_text","meta":{"text":"Honey is another ingredient that has a dual benefit in this recipe. It rounds out the flavor profile with a touch of sweetness, and it also adds color and helps you get a bit of beautiful char during searing."}}]},{"title":"Season Marinade","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/98/06.mp4","ingredients":["½ tsp Ground Turmeric","½ tsp Ground Cumin","½ tsp Ground Coriander","½ tsp Ground Nutmeg","½ tsp Chili Powder","1 tsp Dried Oregano","2 tsp Salt Flakes","2 tsp Black Pepper"]}},{"type":"text","meta":{"text":"Sprinkle in your dry ingredients."}},{"type":"flavour_text","meta":{"text":"It's not a proper shawarma unless it's packed with flavor. It's sweet, it's spicy, it's fragrant, it's a full-on taste adventure. Buckle up."}}]},{"title":"Whisk Marinade","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/98/07.mp4"}},{"type":"text","meta":{"text":"Whisk the marinade well."}}]},{"title":"Add Yogurt","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/98/08.mp4","ingredients":["1 Tbsp Yogurt"]}},{"type":"text","meta":{"text":"Gently stir in your yogurt."}},{"type":"flavour_text","meta":{"text":"Yogurt brings extra complexity to the flavor and texture of your chicken. On top of that, it adds a different kind of acidity to the marinade which means even more tenderization. Just make sure to stir it in carefully, because if you get too enthusiastic about it, the yogurt might separate."}}]},{"title":"Pat Chicken Dry","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/98/09.mp4","ingredients":["2 Chicken Breasts"]}},{"type":"text","meta":{"text":"Pat your chicken breasts dry with paper towels."}},{"type":"flavour_text","meta":{"text":"You should always pat your meat dry so your marinade will stick better. If you bought your chicken breasts pre-packaged at a grocery store, this also gets rid of any leftover liquid from the packaging."}}]},{"title":"Marinate Chicken","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/98/10.mp4","pro_tip":"If you've got some extra time on your next cook, you can leave the chicken breasts to marinate for a few hours to absorb some extra flavor."}},{"type":"text","meta":{"text":"Dunk the chicken breasts in your marinade a few times, then leave them in the bowl, cover them with cling wrap, and set them aside."}},{"type":"flavour_text","meta":{"text":"The chicken needs a little bit of time to soak up the marinade, so it should be left to sit in the liquid while the oven is pre-heating."}}]},{"title":"Pre-Heat Oven","estimated_duration_minutes":15,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/98/11.mp4","overlay_text":[{"text":"<temperature c=\"150\" f=\"300\" />","start_time":1,"end_time":6}]}},{"type":"text","meta":{"text":"Pre-heat your oven to <temperature c=\"150\" f=\"300\" />. This can take up to 15m."}},{"type":"flavour_text","meta":{"text":"Chicken breast is a super lean meat, so it doesn't need to be cooked slowly since there's no fat to render. Instead, it's better to cook at a medium high temperature so it's ready faster, and so the marinade cooks to a gorgeous color."}}]},{"title":"Pre-Heat Pan","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/98/12.mp4","pro_tip":"We gave a specific oil measurement in the ingredients list for people who prefer some extra guidance, but if you're more comfortable with eyeballing it, you can just drizzle in enough oil to lightly coat the pan.","ingredients":["2 Tbsp Oil"]}},{"type":"text","meta":{"text":"Pre-heat your pan on medium high for 1m and add oil."}}]},{"title":"Sear Chicken","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/98/13.mp4"}},{"type":"text","meta":{"text":"Sear your chicken all over, just until it's got a little bit of char."}},{"type":"flavour_text","meta":{"text":"The point of this step is just to create texture and color right on the surface of the chicken, not to actually cook it. Only leave it in the pan as long as it it takes to get the right color, or the meat might start to dry out."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/98/15.mp4","overlay_text":[{"text":"Feel for probe placement","start_time":3,"end_time":7}]}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the chicken breast."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"category":"poultry","animal":"chicken","cut_type":"chicken","cut":"breast","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"We like cooking our chicken breast to <temperature c=\"75\" f=\"167\" /> because it's just high enough to get some crisp on the skin, but not so high that the meat gets all dry and crumbly. It's also extra crucial to cook poultry to a safe temperature since chicken and turkey can carry salmonella, so cooking it to a higher target ensures that it's okay to eat."}}]},{"title":"Put Chicken in Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/98/17.mp4"}},{"type":"text","meta":{"text":"Place the chicken on a rack and stick it in the oven."}},{"type":"flavour_text","meta":{"text":"Raised racks let heat flow all around the meat, which means better color and more even cooking. A foil-lined tray under the rack will seriously improve your life when it's time to clean up the kitchen. High five, past self."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the oven."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":20,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Chicken from Heat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/98/20.mp4"}},{"type":"text","meta":{"text":"Let your chicken rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so smaller cuts like these ones need to be moved to a room temperature surface after you take them off of heat. If not, your chicken breasts might end up with that dusty texture while you're chewing it. You know what we're talking about."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":5,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/98/22.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":1,"end_time":5}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Enjoy!","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/98/23.mp4"}},{"type":"text","meta":{"text":"Slice or dice your chicken however you'd like, and serve it in a wrap or à la carte."}},{"type":"flavour_text","meta":{"text":"Shawarma wraps are usually served in fluffy pita bread, but if you want something thinner, you can use lavash. Alternatively, you can put it straight on a plate. In any case, serve it with fresh and pickled vegetables, a tasty sauce, and a cool carbonated beverage."}}]}]},{"id":78,"schema_version":1,"appliance":"hob","slug":"hot-sauce","tags":["indoor","sauce"],"likes":0,"first_published_at":"2024-05-31T11:23:16.000Z","updated_at":"2025-02-21T18:17:22.000Z","title":"Hot Sauce","short_title":"Louisiana Style Hot Sauce","subtitle":"Louisiana Style","web_subtitle":"Louisiana Style","image":"https://recipes.meater.cloud/videos/116/Image.jpg","video":"https://recipes.meater.cloud/videos/116/Preview.mp4","description":{"prep_time_minutes":20,"cook_time_minutes":30,"difficulty":"easy","text":"Sometimes, all you need is a little dash of hot sauce, and suddenly your food is on another level. It's one of the most popular condiments in the world, and there are people who put it on absolutely everything at breakfast, lunch, and dinner. If this sounds like you, then making your own might be a pretty valuable skill. This recipe uses a classic blend of fresh vegetables, plus a little tang of vinegar characteristic of a Louisiana style sauce, so it's both delicious and super easy to make.\n\nThe simple ingredients make this a really versatile sauce, so you can add it to anything you think might need an extra kick. If you want to get creative, use it as a marinade or to flavor your homemade chili.","web_text":"Because sometimes your meals just need a kick, and you know that kick will taste better if it's custom-made."},"preparation":{"video":"https://recipes.meater.cloud/videos/116/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"<measurement metric=\"100g\" imperial=\"¼ lb\" /> Fresh Chilies","information":"Jalapeño recommended\n\nUp to your preference"},{"name":"<measurement metric=\"100g\" imperial=\"¼ lb\" /> Fresh Baby Peppers"},{"name":"2 Fresh Tomatoes"},{"name":"1 Brown Onion"},{"name":"3 Cloves Garlic"},{"name":"<measurement metric=\"125ml\" imperial=\"½ Cup\" /> Vinegar","information":"Red wine vinegar recommended"},{"name":"Oil","information":"Just enough to lightly coat the pan\n\nOils with higher smoke point recommended, like avocado or grapeseed oil"},{"name":"<measurement metric=\"100g\" imperial=\"½ Cup\" /> Sugar"},{"name":"1 Tbsp Paprika"},{"name":"1 Tbsp Salt Flakes"},{"name":"1 tsp Black Pepper","information":"Freshly ground recommended"}]},{"title":"Tools","type":"tools","items":[{"name":"Blender"},{"name":"Pan"},{"name":"Mixing Bowl"},{"name":"Knife"},{"name":"Cutting Board"}]}]},"steps":[{"title":"Prepare Peppers","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/116/01.mp4","pro_tip":"If you can't get enough of the spice, you can play with the ratio of hot chilies to sweet peppers, or you can sub in a more intense pepper like habanero.","ingredients":["<measurement metric=\"100g (¼ lb)\" imperial=\"¼ lb (100g)\" /> Fresh Chilies","<measurement metric=\"100g (¼ lb)\" imperial=\"¼ lb (100g)\" /> Fresh Baby Peppers"]}},{"type":"text","meta":{"text":"Remove the stems and seeds from your chilies and baby peppers, then wash your hands."}},{"type":"flavour_text","meta":{"text":"You can use your favorite kind of pepper to modify the spice level of your sauce, but we recommend using jalapeños. They're high enough on the Scoville scale to give your sauce the kick you're looking for, but not so high that you'll be crying in the corner when you taste it."}}]},{"title":"Slice Onion","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/116/02.mp4","ingredients":["1 Brown Onion"]}},{"type":"text","meta":{"text":"Cut your onion into wedges."}},{"type":"flavour_text","meta":{"text":"Brown onions tend to be the go-to variety when cooking. They're one of the stronger onions, but when they're cooked, they add a little bit of sweetness."}}]},{"title":"Slice Tomatoes","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/116/03.mp4","ingredients":["2 Fresh Tomatoes"]}},{"type":"text","meta":{"text":"Cut your tomatoes into wedges."}}]},{"title":"Pre-Heat Pan","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/116/04.mp4","ingredients":["Oil"]}},{"type":"text","meta":{"text":"Pre-heat your pan on medium high for 1m and add oil."}}]},{"title":"Sauté Vegetables","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/116/05.mp4","ingredients":["<measurement metric=\"100g (¼ lb)\" imperial=\"¼ lb (100g)\" /> Fresh Chilies","<measurement metric=\"100g (¼ lb)\" imperial=\"¼ lb (100g)\" /> Fresh Baby Peppers","1 Brown Onion","3 Cloves Garlic"]}},{"type":"text","meta":{"text":"Sauté the peppers, onion, and garlic for 3m, stirring frequently, then turn off the burner."}},{"type":"flavour_text","meta":{"text":"Sautéing your vegetables brings out their color. It also activates the heat of the chilies, so brace yourself."}}]},{"title":"Blend Ingredients","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/116/06.mp4","ingredients":["<measurement metric=\"100g (¼ lb)\" imperial=\"¼ lb (100g)\" /> Fresh Chilies","<measurement metric=\"100g (¼ lb)\" imperial=\"¼ lb (100g)\" /> Fresh Baby Peppers","2 Fresh Tomatoes","1 Brown Onion","3 Cloves Garlic","<measurement metric=\"125ml (½ Cup)\" imperial=\"½ Cup (125ml)\" /> Vinegar","<measurement metric=\"100g (½ Cup)\" imperial=\"½ Cup (100g)\" /> Sugar","1 Tbsp Paprika","1 Tbsp Salt Flakes","1 tsp Black Pepper"]}},{"type":"text","meta":{"text":"Blend all of your ingredients on high speed until your sauce is smooth."}}]},{"title":"Add Sauce to Pan","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/116/07.mp4"}},{"type":"text","meta":{"text":"Pour your sauce in the pan and turn the heat on low."}}]},{"title":"Simmer Sauce","estimated_duration_minutes":25,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/116/08.mp4"}},{"type":"text","meta":{"text":"Let your sauce simmer and thicken for 25m."}}]},{"title":"Enjoy!","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/116/09.mp4"}},{"type":"text","meta":{"text":"Use your sauce on any dish that you think needs some extra heat."}}]}]},{"id":66,"schema_version":1,"appliance":"smoker","slug":"smoked-lobster-tail","tags":["outdoor","smoker","fish","traeger"],"likes":0,"first_published_at":"2024-04-26T23:46:55.000Z","updated_at":"2025-02-24T13:07:45.000Z","title":"Lobster Tail","short_title":"Smoked Lobster Tail","subtitle":"Smoked","web_subtitle":"Smoked","image":"https://recipes.meater.cloud/videos/84/Image.jpg","video":"https://recipes.meater.cloud/videos/84/Preview.mp4","description":{"prep_time_minutes":30,"cook_time_minutes":30,"difficulty":"medium","text":"We know that when you see lobster in the wild, it doesn't exactly look like the sexiest source of meat, so it might be surprising when we recommend it as a perfect date night dish. The truth is that there are a few reasons why lobster can spice up a romantic evening. It's a pricier protein, which automatically makes it feel more lavish, and it's a well-known aphrodisiac. If you're into mythology and etymology, lobster and other shellfish are linked to Aphrodite, the Greek goddess of love, beauty, and passion. If that's not enough of a reason to cook up a crustacean with your special someone, we don't know what is.\n\nFor this recipe, we're doing something a little bit different. Instead of traditional grilling, we're just smoking on high heat, which means you'll get a nice smoky flavor in your lobster meat while still getting the right doneness and color. Of course we recommend butterflying your lobster tails for the professional presentation, but this also makes room for you to insert your MEATER probe, which means perfect tender doneness and a successful date night.\n\nGetting some veggies on your plate will balance out the richness of the meat, and asparagus tends to be a popular choice. Lobster also goes well with fluffy mashed potatoes, and we won't tell anyone if you want to drizzle some of your extra basting butter on top. To cap off your romantic evening, add a flute of dry sparkling white wine or champagne.","web_text":"Smoky and succulent meat + A unique, attractive presentation = An ideal dish for a special date night. You're welcome in advance."},"preparation":{"video":"https://recipes.meater.cloud/videos/84/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"2 Lobster Tails","information":"About <measurement metric=\"200g\" imperial=\"7 oz\" /> each recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"1 Tbsp Fresh Parsley"},{"name":"2 Tbsp Lemon Juice (About ½ Lemon)","information":"Freshly squeezed recommended"},{"name":"<measurement metric=\"125ml\" imperial=\"½ Cup\" /> Unsalted Butter"},{"name":"1 Tbsp Traeger Anything Rub","information":"If unavailable, substitute Old Bay Seasoning"},{"name":"1 tsp Smoked Paprika"},{"name":"1 tsp Garlic Powder"},{"name":"Salt to Taste"},{"name":"Black Pepper to Taste","information":"Freshly ground recommended"}]},{"title":"Tools","type":"tools","items":[{"name":"Smoker Fuel","information":"Mesquite wood recommended"},{"name":"Kitchen Scissors"},{"name":"Basting Brush"},{"name":"Tongs"},{"name":"Saucepan"},{"name":"Knife"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Remove Swimming Legs","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/84/01.mp4","ingredients":["2 Lobster Tails"]}},{"type":"text","meta":{"text":"Cut the swimmerets from your lobster tails."}}]},{"title":"Loosen Lobster Shells","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/84/02.mp4","pro_tip":"The next time you try this recipe, you can make your life a little bit easier by doing this step ahead of time while the lobster is still frozen. The meat will be more tender and will come away from the shell without as much effort."}},{"type":"text","meta":{"text":"Carefully run your fingers under the shell on the undersides."}},{"type":"flavour_text","meta":{"text":"Your lobster tails are going to feel classy no matter what, but we're adding in a restaurant-quality butterfly presentation because we like going the extra mile like that. If you separate the meat from the shell before opening up the tail, it's going to make that next step a lot easier. The shell can sometimes be sharp, so you can wear gloves on this step for extra protection."}}]},{"title":"Butterfly Lobster","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/84/03.mp4"}},{"type":"text","meta":{"text":"On the top sides, cut down the middle of the shells. Lift and spread the meat, then rest it on the shells. Remove any shell shards or dark veins you find."}},{"type":"flavour_text","meta":{"text":"This butterfly presentation is really popular in restaurants. It also helps with probe insertion since we're using MEATER in this case."}}]},{"title":"Pre-Heat Smoker","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/84/04.mp4","pro_tip":"We use a pellet smoker for a lot of our recipes, but you can still cook this recipe with whatever kind of smoker you have. Just make sure to keep an eye on your ambient temperature so you know when you need to add more fuel to the fire.","overlay_text":[{"text":"<temperature c=\"230\" f=\"450\" />","start_time":9,"end_time":12}]}},{"type":"text","meta":{"text":"Pre-heat your smoker to <temperature c=\"230\" f=\"450\" />."}},{"type":"flavour_text","meta":{"text":"It might seem unusual to turn up the smoker so high, but trust us, there's a method to our madness. Shellfish needs high temperatures to cook properly, and it can't get the right texture or color with a low cooking temperature, which is why it's more common to cook lobster tail on the grill. On the other hand, a little bit of smoky flavor adds an extra element to the meat which makes it really bold and unique."}}]},{"title":"Chop Parsley","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/84/05.mp4","ingredients":["1 Tbsp Fresh Parsley"]}},{"type":"text","meta":{"text":"Cut off your parsley stems and finely chop the leaves."}}]},{"title":"Add Ingredients to Saucepan","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/84/06.mp4","ingredients":["1 Tbsp Fresh Parsley","2 Tbsp Lemon Juice (About ½ Lemon)","<measurement metric=\"125ml\" imperial=\"½ Cup\" /> Unsalted Butter","1 tsp Smoked Paprika","1 tsp Garlic Powder","Salt to Taste","Black Pepper to Taste"]}},{"type":"text","meta":{"text":"Put everything but the lobster and rub in your saucepan."}},{"type":"flavour_text","meta":{"text":"If you've had lobster before, you might already know that lobster drowned in butter is pure, melty joy. You've probably also tried it with some combination of garlic, lemon, and parsley in the butter. Paprika is less common, but it adds a bit of warmth and excitement to the flavor."}}]},{"title":"Melt Butter","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/84/07.mp4"}},{"type":"text","meta":{"text":"Set the saucepan in the smoker until the butter melts, then stir it well."}}]},{"title":"Set Dip Aside","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/84/08.mp4"}},{"type":"text","meta":{"text":"Scoop out half of your butter mixture and set it aside for later."}}]},{"title":"Season Lobster","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/84/09.mp4","ingredients":["1 Tbsp Traeger Anything Rub"]}},{"type":"text","meta":{"text":"Sprinkle your seasoning mix all over and rub it in, then drizzle on a little bit of butter."}},{"type":"flavour_text","meta":{"text":"Don't you just love one-step seasoning? Using a pre-mixed blend like the Anything Rub from Traeger gives you all of the staple seasonings in a single go, and it adds a nice bit of color to the lobster."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/84/11.mp4","overlay_text":[{"text":"Feel for probe placement","start_time":5,"end_time":8}]}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of one side of the lobster tail."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"category":"fish","animal":"lobster","cut_type":"lobster","cut":"tail","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"If you're cooking lobster, chances are you're looking to impress, so you'll want the meat to be firm and succulent. In our experience, that comes with cooking lobster to medium well. Any higher and it gets dry and tough. Any lower and it'll be gray and chewy."}}]},{"title":"Put Lobster in Smoker","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/84/14.mp4"}},{"type":"text","meta":{"text":"Stick the lobster tails in the smoker."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the smoker."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook 5 Minutes","estimated_duration_minutes":5,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_time":300}}]},{"title":"Baste Lobster","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/84/16.mp4"}},{"type":"text","meta":{"text":"Brush the lobster with your butter mixture, then brush again about 5m before the cook ends. Throw out any basting butter you don't use while cooking."}},{"type":"flavour_text","meta":{"text":"Basting the lobster helps to give it moisture and color while it's cooking. Just be careful not to keep the smoker open too long, because this can drag out the cook and counteract the basting."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":13,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Lobster from Heat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/84/17.mp4"}},{"type":"text","meta":{"text":"Let your lobster tails rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so smaller cuts like these ones need to be moved to a room temperature surface after you take them off of heat. You don't want to serve up a shriveled lobster tail when you're trying to set the mood."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":5,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/84/19.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":2,"end_time":5}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Enjoy","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/84/20.mp4"}},{"type":"text","meta":{"text":"Serve your lobster tails in the shell with your extra butter on the side."}},{"type":"flavour_text","meta":{"text":"Fill out your plate with fresh or steamed vegetables and mashed potatoes, and feel free to top those with some of your butter dip. A dry champagne or sparkling white wine is our favorite way to round out this romantic meal."}}]}]},{"id":49,"schema_version":1,"appliance":"oven","slug":"reverse-seared-lamb-chops","tags":["oven","pan","indoor"],"likes":0,"first_published_at":"2024-03-29T12:02:31.000Z","updated_at":"2025-02-24T13:16:16.000Z","title":"Lamb Chops","short_title":"Reverse Seared Lamb Chops","subtitle":"Reverse Seared with Rosemary and Garlic","web_subtitle":"Reverse Seared with Rosemary and Garlic","image":"https://recipes.meater.cloud/videos/43/Image.jpg","video":"https://recipes.meater.cloud/videos/43/Preview.mp4","description":{"prep_time_minutes":30,"cook_time_minutes":60,"difficulty":"medium","text":"If you scrolled past this recipe and thought, \"Isn't that something they only serve in swanky restaurants?\", we're here to pull the wool off your eyes and show you how to make rack of lamb right at home. Because of its price and upscale reputation, lamb isn't as much of a dinner staple as chicken or beef, but its tenderness and robust flavor make it a popular meat for special occasions. On top of that, it turns out that lamb has a lot of surprising health benefits. It's rich in protein and packed with vitamins and minerals, and it helps promote muscle growth and maintenance. If you ask us, that's plenty of reason to let yourself indulge in a little bit of lamb every once in a while, as a treat. Your best bet is a French trimmed rack of lamb, both for the most tender and tasty results, and because it's a prime example of fine dining presentation. If it's not already French trimmed when you buy it, you can do it on your own or ask your butcher to do it for you.\n\nBecause lamb is more expensive than other meats, it's extra important to have the right tools to make sure you'll end up with juicy meat and a perfect crust. And by \"right tools\", of course we're talking about your best kitchen buddy MEATER. Our app will keep you updated with your internal temperature and tell you when to remove your food from heat, and from there, all you need to do is hit it with a lightning-fast reverse sear to end up with lamb that will knock your socks off.\n\nA cut this classy deserves side dishes that are just as sophisticated. If you're feeling ambitious, you can cook up some potato leek gratin or asparagus risotto, or you can go for sautéed vegetables if you want to keep it more simple. And of course, everyone knows that lamb goes perfectly with mint jelly. A red wine with some acidity, like merlot, can help to cut through the gamey flavor of the lamb.","web_text":"Not only are they gloriously tender and packed with flavor, they're also fun to eat right off the bone. Like a tomahawk steak, but tiny."},"preparation":{"video":"https://recipes.meater.cloud/videos/43/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"Rack of Lamb","information":"About <measurement metric=\"700g\" imperial=\"1½ lbs\" /> recommended\n\nFrench trimmed recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"3 Sprigs Fresh Rosemary"},{"name":"3 Cloves Garlic"},{"name":"Oil","information":"Just enough to lightly coat the pan\n\nOils with higher smoke point recommended, like avocado or grapeseed oil"},{"name":"Salt to Taste","information":"Salt flakes recommended"},{"name":"Black Pepper to Taste","information":"Freshly ground recommended"}]},{"title":"Tools","type":"tools","items":[{"name":"Foil"},{"name":"Paper Towels"},{"name":"Tongs"},{"name":"Roasting Rack"},{"name":"Baking Tray"},{"name":"Pan","information":"Cast iron or steel recommended"},{"name":"Large Knife"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Pre-Heat Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/instructional/oven/preheat.mp4","overlay_text":[{"text":"<temperature c=\"120\" f=\"250\" />","start_time":1,"end_time":6}]}},{"type":"text","meta":{"text":"Pre-heat your oven to <temperature c=\"120\" f=\"250\" />. This can take up to 15m."}},{"type":"flavour_text","meta":{"text":"Even if your rack of lamb is French trimmed, it's still going to have that fat cap on top, and you'll want to give that enough time to render."}}]},{"title":"Season Lamb","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/43/02.mp4","pro_tip":"If you're trimming your own lamb and you happen to be the economical type, you can use the extra meat to make a fantastic homemade stock.","ingredients":["Rack of Lamb","Salt to Taste","Black Pepper to Taste"]}},{"type":"text","meta":{"text":"Sprinkle salt and pepper all over and pat it in."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/43/04.mp4","overlay_text":[{"text":"Avoid the bones","start_time":2,"end_time":6}]}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the rack, staying away from the bones."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"seconds_delay_before_ready":900,"category":"lamb","animal":"lamb","cut_type":"roast","cut":"rib_rack","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"With smaller cuts of lamb, the sweet spot is a nice medium doneness, right around <temperature c=\"60\" f=\"140\" />. If your temperature is lower, the meat will still be too chewy. If you go too high, your lamb chops will be tough and dry."}}]},{"title":"Put Lamb in Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/43/06.mp4"}},{"type":"text","meta":{"text":"Place the lamb on a rack and stick it in the oven."}},{"type":"flavour_text","meta":{"text":"Raised racks let heat flow all around the meat, which means better color and more even cooking. A foil-lined tray under the rack will seriously improve your life when it's time to clean up the kitchen. High five, past self."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the oven."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":45,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Lamb from Heat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/43/10.mp4"}},{"type":"text","meta":{"text":"Let your rack of lamb rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so smaller cuts like this one need to be moved to a room temperature surface after you take them off of heat. If not, your little lamb lollipops might not be as tender as you'd like. Lamb chops are much smaller than a typical steak, so it's better to rest longer and give the juices more time to redistribute, which keeps the chops from drying out during the sear."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":10,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/43/12.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":2,"end_time":6}]}},{"type":"text","meta":{"text":"Pull the probe out of the meat."}}]},{"title":"Slice Lamb Chops","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/43/13.mp4","pro_tip":"We've gotten the best results from searing the chops individually, but some chefs like to cut every 2 or 3 bones, or even sear the full rack. On your next cook, you can play around to see what you like the most."}},{"type":"text","meta":{"text":"Cut your lamb between each bone."}},{"type":"flavour_text","meta":{"text":"These lamb chops turn out best when you slice the portions before the searing step instead of dropping the whole hunk of meat into the pan. This way, you'll get a nice sear on each individual serving."}}]},{"title":"Pat Lamb Dry","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/43/14.mp4"}},{"type":"text","meta":{"text":"Pat your lamb chops dry with paper towels."}},{"type":"flavour_text","meta":{"text":"Leftover moisture on your lamb chops will make them steam instead of sear. This is great for a spa day, but not so much for getting a beautiful crust."}}]},{"title":"Crush Garlic","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/43/15.mp4","ingredients":["3 Cloves Garlic"]}},{"type":"text","meta":{"text":"Crush your garlic with the flat side of your knife, and keep the peels on."}}]},{"title":"Pre-Heat Pan","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/43/16.mp4","pro_tip":"Even though fats like butter or extra virgin olive oil aren't ideal for high heat searing, they do taste the best. If you want to add some extra flavor when you're searing meat, you can mix a little bit of butter or extra virgin olive oil in with your main searing oil.","ingredients":["Oil"]}},{"type":"text","meta":{"text":"Pre-heat your pan on high for 1m and add oil."}},{"type":"flavour_text","meta":{"text":"If you don't have a cast iron pan, make sure to add some extra oil to help develop a nice crust on the outside of the meat."}}]},{"title":"Add Aromatics","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/43/17.mp4","pro_tip":"Even though you never want to eat garlic skin, leaving it on during cooking can add a lot of extra flavor.","ingredients":["3 Sprigs Fresh Rosemary","3 Cloves Garlic"]}},{"type":"text","meta":{"text":"Add your garlic and rosemary to the pan, and let the aroma release for 1m."}},{"type":"flavour_text","meta":{"text":"When you're searing with aromatics like garlic and herbs, these should be added to the pan just a little bit before the meat. This releases the flavor into the cooking oil, and the lamb chops will absorb it more easily. If they start to burn, you can move them out of the pan or on top of the meat."}}]},{"title":"Sear Fat","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/43/18.mp4"}},{"type":"text","meta":{"text":"Sear the fat edges until a golden crust forms."}},{"type":"flavour_text","meta":{"text":"If you sear the fat edge before the rest of the lamb chop, it renders into the pan to keep your lamb juicy, and that fat edge also turns into an extra crispy treat."}}]},{"title":"Sear Meat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/43/19.mp4"}},{"type":"text","meta":{"text":"Sear the rest of the meat quickly, just until it's golden brown."}},{"type":"flavour_text","meta":{"text":"The point of this step is just to create a crust right on the surface of the lamb chops, not to cook them more. Only leave them in the pan as long as it takes to get the right texture, or the meat might overcook. This is extra important for lamb chops since they're so small, so remember to keep the sear quick."}}]},{"title":"Enjoy!","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/43/20.mp4"}},{"type":"text","meta":{"text":"Serve your lamb chops on the bone."}},{"type":"flavour_text","meta":{"text":"So much of this dish is about presentation, so have fun giving it some style. For a little touch of class, try standing one of your lamb chops with the bone pointing up. To fill out your posh plate, you can keep it simple with mint jelly and some sautéed veggies, or you can go all out with risotto or potato gratin. Either way, make sure to choose a nice, acidic red wine."}}]}]},{"id":30,"schema_version":1,"appliance":"smoker","slug":"apple-cider-pulled-pork","tags":["outdoor","pork","smoker"],"likes":0,"first_published_at":"2023-12-13T11:30:31.000Z","updated_at":"2025-02-24T12:56:09.000Z","title":"Pulled Pork","short_title":"Apple Cider Pulled Pork","subtitle":"Smoked with Apple Juice and Vinegar","web_subtitle":"Smoked with Apple Juice and Vinegar","image":"https://recipes.meater.cloud/videos/42/Image.jpg","video":"https://recipes.meater.cloud/videos/42/Preview.mp4","description":{"prep_time_minutes":30,"cook_time_minutes":540,"difficulty":"easy","text":"If you're panicking because you accidentally invited way too many people to your barbecue, this recipe is for you. It keeps well at warm temperatures and feeds a lot of people, so it's perfect for big get-togethers. Plus, if you pick up some rolls, you can put together little sandwiches and make everyone think this was way more planned out.\n\nEven though pulled pork is hard to mess up, it's still important to cook it properly so that the meat doesn't dry out. Not only will MEATER let you know when your pork is at its juiciest and most shreddable, but you can also set custom alerts to remind you to wrap it, which means you can focus all of your attention on party prep.\n\nPulled pork can be served with any of your favorite barbecue sides, so have fun creating your own personalized barbecue platter. Personally, we like fresh coleslaw to offset the heaviness of the pork, and cornbread to go with the sweetness of the apple flavors. When it comes to drinks, there's nothing like cracking open a cold beer at a barbecue, and bitter varieties like IPA will balance out the sweet taste of the pork.","web_text":"Grab some rolls and invite the whole neighborhood. This is the perfect combination of sweet, savory, and drippy, and there's enough for everybody."},"preparation":{"video":"https://recipes.meater.cloud/videos/42/prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"Pork Butt","information":"<measurement metric=\"5kg\" imperial=\"11 lbs\" /> recommended\n\nBone in recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"<measurement metric=\"250ml\" imperial=\"1 Cup\" /> Apple Juice"},{"name":"2 Tbsp Apple Cider Vinegar"},{"name":"Olive Oil","information":"Just enough to lightly coat the pork"},{"name":"2 Tbsp Brown Sugar"},{"name":"2 Tbsp Smoked Paprika"},{"name":"2 Tbsp Cayenne Pepper"},{"name":"2 Tbsp Garlic Powder"},{"name":"2 Tbsp Onion Powder"},{"name":"3 Tbsp Celery Salt"},{"name":"2 Tbsp Black Pepper"}]},{"title":"Tools","type":"tools","items":[{"name":"Smoker Fuel","information":"Applewood recommended"},{"name":"Foil"},{"name":"Paper Towels"},{"name":"Shredding Claws","information":"Large forks can be used"},{"name":"Baking Dish"},{"name":"Large Knife","information":"Chef's knife or boning knife recommended"},{"name":"Small Bowl"},{"name":"Dish Towel"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Pre-Heat Smoker","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/42/01.mp4","pro_tip":"We use a pellet smoker for a lot of our recipes, but you can still cook this recipe with whatever kind of smoker you have. Just make sure to keep an eye on your ambient temperature so you know when you need to add more fuel to the fire.","overlay_text":[{"text":"<temperature c=\"120\" f=\"250\" />","start_time":9,"end_time":12}]}},{"type":"text","meta":{"text":"Pre-heat your smoker to <temperature c=\"120\" f=\"250\" />. This can take up to 15m."}},{"type":"flavour_text","meta":{"text":"Low and slow cooking keeps more moisture in the meat, which is especially important since you'll be removing the thick fat from your pork butt. A longer cooking time is also the key to a nice and crispy bark on the outside of the meat."}}]},{"title":"Mix Rub","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/42/02.mp4","ingredients":["2 Tbsp Brown Sugar","2 Tbsp Smoked Paprika","2 Tbsp Cayenne Pepper","2 Tbsp Garlic Powder","2 Tbsp Onion Powder","3 Tbsp Celery Salt","2 Tbsp Black Pepper"]}},{"type":"text","meta":{"text":"Combine your dry ingredients."}},{"type":"flavour_text","meta":{"text":"Dry rubs are best for pork butt because they caramelize and create a crust as the pork cooks, which means more flavor and more color. For this recipe, we went with classic seasonings for a sweet and smoky pulled pork. Our unique contribution is celery salt, which works with the garlic and onion powders to give the pork a slightly fresh taste so you can feel good about eating your vegetables while loading up on starchy side dishes. Since pork doesn't absorb as much smoke as as other proteins like beef, we also cheated a little bit and opted for smoked paprika."}}]},{"title":"Pour Apple Juice","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/42/04.mp4","ingredients":["<measurement metric=\"250ml (1 Cup)\" imperial=\"1 Cup (250ml)\" /> Apple Juice"]}},{"type":"text","meta":{"text":"Pour your apple juice into a bowl."}}]},{"title":"Mix In Vinegar","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/42/03.mp4","ingredients":["2 Tbsp Apple Cider Vinegar"]}},{"type":"text","meta":{"text":"Stir your vinegar into the apple juice."}},{"type":"flavour_text","meta":{"text":"It's pretty common practice to spritz pork butt with apple cider vinegar, because it gives the meat moisture and adds a slight tangy flavor. Mixing in apple juice makes the pork sweeter, and the sugar content in the juice helps to form the crust on the surface."}}]},{"title":"Trim Excess Fat","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/42/05.mp4","ingredients":["Pork Butt"]}},{"type":"text","meta":{"text":"Trim any hard, thick fat from the surface of your pork butt."}},{"type":"flavour_text","meta":{"text":"Obviously you need some fat in the meat if you want to end up with really succulent pulled pork. The trouble is, not all pork butts are created equal, and some have extra fat on them or just haven't been trimmed as much by the butcher. When you've got a super chunky and hard layer, it isn't actually going to render while you're cooking. Trimming off this extra fat also makes it easier for the smoky flavor to get into the meat."}}]},{"title":"Pat Pork Dry","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/42/06.mp4"}},{"type":"text","meta":{"text":"Pat your pork butt dry with paper towels."}},{"type":"flavour_text","meta":{"text":"You should always pat your meat dry so your oil and seasonings will stick better. If you bought your pork butt pre-packaged at a grocery store, this also gets rid of any leftover liquid from the packaging."}}]},{"title":"Oil Pork","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/42/07.mp4","pro_tip":"If you want to try something a little different on your next cook, a pretty common practice among barbecuers is to use yellow mustard instead of oil. It's less expensive, and it creates a really nice, thick bark on the surface of the pork. You also don't have to worry about changing the taste of the meat because the mustard loses flavor while it sits in the smoker.","ingredients":["Pork Butt","Olive Oil"]}},{"type":"text","meta":{"text":"Coat the pork butt with your olive oil."}},{"type":"flavour_text","meta":{"text":"The spices may bring the flavor, but oil is what brings them all together and makes them work. Not only does it bind the seasoning to the meat, it also conducts heat to the surface of the meat to crisp it up."}}]},{"title":"Season Pork","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/42/08.mp4"}},{"type":"text","meta":{"text":"Sprinkle your rub all over and pat it in."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/42/09.mp4","overlay_text":[{"text":"Avoid the bone","start_time":9,"end_time":14}]}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the pork butt, staying away from the large bone."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"category":"pork","animal":"pork","cut_type":"roast","cut":"butt","recommended_temperature":"pulled"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"If you're new to the world of pulled pork, the idea of cooking your pork to such a high temperature might seem completely insane, but stick with us for a moment. Pork butt has a lot more collagen than a pork chop, and if the temperature isn't high enough for the collagen fibers to break down, the meat would be way too tough to the point of being darn near inedible. Letting the meat cook longer and to a higher temperature will let that connective tissue gelatinize and moisturize the muscle, which is what gives you that tender, melty meat that makes pulled pork so well-loved. On top of that, this cut has thicker, harder fat which needs more time to completely render."}}]},{"title":"Put Pork in Smoker","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/42/12.mp4"}},{"type":"text","meta":{"text":"Set the pork fatty side up in the smoker."}},{"type":"flavour_text","meta":{"text":"Pork placement is largely a matter of personal preference, and there are benefits to cooking with either the fatty side or the meaty side up. We like to keep the fat at the top while cooking so that it can soak into the meat as it melts. Otherwise, most of it will drip off, and we just feel like that's a tragedy."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the smoker."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook to <temperature c=\"75\" f=\"165\" />","estimated_duration_minutes":300,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_internal_temp":2400}}]},{"title":"Move Pork and Add Cider","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/42/14.mp4"}},{"type":"text","meta":{"text":"Put the pork in a dish and pour your cider mix around it."}},{"type":"flavour_text","meta":{"text":"The main drawback of spritzing meat is having to open the smoker over and over, because even a teensy peek can slow the cook down quite a bit. Letting the pork marinate in the vinegar mixture eliminates this problem. Just be careful not to pour the mixture directly on the pork so it doesn't make the crust all soggy. (Bonus points if you can count how many times we say \"crust\" in this recipe.)"}}]},{"title":"Cover Pork with Foil","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/42/15.mp4"}},{"type":"text","meta":{"text":"Loosely cover the dish with foil, poke out the probe, and stick it back in the smoker."}},{"type":"flavour_text","meta":{"text":"If you can, leave some room between the foil and the top of the pork. This allows space for steam to circulate all around the meat, and stops the foil from scratching any of the rub off."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":150,"content":[{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Pork from Heat","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/42/17.mp4"}},{"type":"text","meta":{"text":"Let your pork rest covered for up to 1h."}},{"type":"flavour_text","meta":{"text":"Our resting algorithm assumes that meat is rested uncovered on a room temperature surface, so for your normal MEATER cooks, we don't recommend wrapping during the rest because it can throw off the estimation. For big cuts like this, though, we want to give the juices extra time to redistribute through the meat, and keeping it wrapped and covered helps to retain heat."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":30,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/42/19.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":2,"end_time":7}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Unwrap Pork and Remove Bone","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/42/20.mp4"}},{"type":"text","meta":{"text":"Unwrap your pork butt, and throw away the bone and cartilage."}},{"type":"flavour_text","meta":{"text":"Okay, we know we literally just said to throw away any cartilage you find, but we also won't judge you if you want to eat it."}}]},{"title":"Enjoy!","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/42/21.mp4"}},{"type":"text","meta":{"text":"Shred the pork with shredding claws or large forks, and serve it on a sandwich or à la carte."}},{"type":"flavour_text","meta":{"text":"It's not a barbecue without getting a little messy. For an extra drippy and delectable pulled pork meal, drizzle it with the apple cider mixture from the tray, or top it with the sauce of your choice. Serve your pork with classic BBQ sides like coleslaw or cornbread, and pair it with a crisp beer."}}]}]},{"id":79,"schema_version":1,"appliance":"charcoal_grill","slug":"char-grilled-bacon-burger","tags":["outdoor"],"likes":0,"first_published_at":"2024-06-28T09:37:21.000Z","updated_at":"2025-02-24T13:49:21.000Z","title":"Bacon Burger","short_title":"Char-Grilled Bacon Burger","subtitle":"Char-Grilled at Two Temperatures","web_subtitle":"Char-Grilled at Two Temperatures","image":"https://recipes.meater.cloud/videos/86/Image.jpg","video":"https://recipes.meater.cloud/videos/86/Preview.mp4","description":{"prep_time_minutes":20,"cook_time_minutes":30,"difficulty":"easy","text":"For a lot of people, the combo of sizzling beef burgers and hot charcoal is one of the quintessential smells of summer, right up there with freshly-cut watermelon or chlorine. This classically simple burger recipe is perfect for when you're craving that summertime feeling. As far as toppings go, the beauty of burgers is how customizable they are, so we'll leave out any specific recommendations and encourage you to build whatever your heart desires. The only thing we do include is a few strips of bacon to make your burgers extra special.\n\nWhat really sets these burgers apart from the ones you might be used to is the texture. They've got a nice little crunch on the outside, but are still plump and juicy on the inside. The key to this is cooking on indirect heat, then throwing the patties right on the fire for a quick reverse sear. And of course, you'll want MEATER there to get the perfect internal temperature.\n\nIt goes without saying that burgers and fries go together like cheese and crackers, but we recommend sweet potato fries in this case, because they go nicely with the bacon. If you're wanting more, you can pile your plate with any of your favorite barbecue sides. When it comes to drinks, there's nothing like cracking open a cold can of something fizzy at a barbecue. Bitter beers like pilsner or lager will cut through the fattiness of the burger, or you can keep it simple with your favorite soft drink.","web_text":"It's got grilled bacon, and it's got juicy beef patties. What more could you ask for at your summer cookout?"},"preparation":{"video":"https://recipes.meater.cloud/videos/86/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"<measurement metric=\"450g\" imperial=\"1 lb\" /> Ground Beef","information":"At least 15% fat recommended\n\nShould be room temperature before starting cook"},{"name":"6 Strips Bacon"},{"name":"2 Burger Buns"},{"name":"Salt to Taste","information":"Salt flakes recommended"},{"name":"Black Pepper to Taste","information":"Freshly ground recommended"},{"name":"Toppings (optional)","information":"Up to your preference"}]},{"title":"Tools","type":"tools","items":[{"name":"Fire Starters"},{"name":"Charcoal","information":"Oak briquettes recommended"},{"name":"Chimney Starter"},{"name":"Grilling Spatula"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Set Up Grill","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/86/01.mp4","pro_tip":"Make sure your grate is clean before you start cooking. Scrub it with a heavy-duty grill brush to get rid of any residue, then lightly brush it with vegetable oil to create a non-stick surface."}},{"type":"text","meta":{"text":"Remove the top grate from your grill, and put your chimney on the lower grate."}}]},{"title":"Ignite Charcoal","estimated_duration_minutes":15,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/86/02.mp4","pro_tip":"We recommend using oak briquettes because they burn hotter, last longer, and produce less ash."}},{"type":"text","meta":{"text":"Fill the chimney with charcoal, light the starters underneath, and let all of the coal ash over. This can take up to 20m."}}]},{"title":"Make Patties","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/86/03.mp4","pro_tip":"To save yourself some stress on the day of the barbecue, you can make your patties ahead of time and put them in the fridge. Just make sure to put wax paper between them, because this preserves the color and keeps them from sticking together.","ingredients":["<measurement metric=\"450g (1 lb)\" imperial=\"1 lb (450g)\" /> Ground Beef"]}},{"type":"text","meta":{"text":"Press the meat into 2 patties, making sure to pack them tightly and pat the sides. Use the ambient end of your MEATER probe as a thickness reference."}},{"type":"flavour_text","meta":{"text":"Patting and smoothing out the sides prevents the meat from cracking around the edges."}}]},{"title":"Add Charcoal to Grill","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/86/04.mp4","pro_tip":"If you have charcoal baskets, these can help to keep the charcoal contained to one side of the grill."}},{"type":"text","meta":{"text":"Once all of the coal has ashed over, pour it in just one side of the grill, then put back the top grate."}},{"type":"flavour_text","meta":{"text":"By putting the coals off to one side, you're setting up your grill for indirect heat cooking. This is a great method for a bunch of foods, and for burgers specifically, we're using it to give the fat time to render, which makes the meat tender and juicy."}}]},{"title":"Pre-Heat Grill","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/86/05.mp4","overlay_text":[{"text":"<temperature c=\"160\" f=\"325\" />","start_time":6,"end_time":10}]}},{"type":"text","meta":{"text":"Put the lid back on, partially open the grill vents, and pre-heat your grill to about <temperature c=\"160\" f=\"325\" />."}},{"type":"flavour_text","meta":{"text":"The vents on your grill will help you control the ambient temperature. When the vents are fully open, the air circulation will keep your coals burning hotter. When they're closed, this will choke the fire and cool down the cooking chamber."}}]},{"title":"Season Patties","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/86/06.mp4","ingredients":["Salt to Taste","Black Pepper to Taste"]}},{"type":"text","meta":{"text":"Sprinkle salt and pepper all over and pat it in."}}]},{"title":"Prepare Toppings","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/86/13.mp4","ingredients":["Toppings (optional)"]}},{"type":"text","meta":{"text":"Get your favorite toppings ready."}},{"type":"flavour_text","meta":{"text":"This is where you get to have fun and be creative. Of course you've got tried and true burger toppings like onions, tomatoes, and lettuce, or you can play with more unique accompaniments like grilled pineapple or sautéed mushrooms."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/86/08.mp4"}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the patty."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"category":"beef","animal":"beef","cut_type":"other","cut":"burger","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"Honestly, burgers are delicious no matter how you cook them. But in our not-so-humble opinion, the best of the best is a nice medium. It's that ideal temperature range where the fat is rendering but moisture hasn't started to evaporate, so it's at peak juiciness. It's also right at the perfect balance of proteins for maximum flavor. We aim for <temperature c=\"60\" f=\"140\" /> since we like to use ground beef with a bit of fat content, and we want to let that melt down."}}]},{"title":"Put Patties on Grill","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/86/11.mp4","pro_tip":"Keep an eye on your grill's ambient temperature in case you need to ignite more coals mid-cook. You can use the MEATER app's custom alerts to let you know if the temperature starts dropping."}},{"type":"text","meta":{"text":"Set the burgers on the grill near the coals, not directly above them."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the grill."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":16,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Patties from Heat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/86/14.mp4"}},{"type":"text","meta":{"text":"Let your burger patties rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so smaller cuts like these ones need to be moved to a room temperature surface after you take them off of heat. If not, your medium burgers may be closer to medium well, or your well done burgers may be closer to really big hockey pucks."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":5,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Raise Temperature","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/86/16.mp4","overlay_text":[{"text":"<temperature c=\"230\" f=\"450\" />","start_time":7,"end_time":13}]}},{"type":"text","meta":{"text":"Fully open the vents to turn up the heat to at least <temperature c=\"230\" f=\"450\" />."}},{"type":"flavour_text","meta":{"text":"You'll want your grill nice and hot to get a good sear on your burgers, so it's extra important to pay attention to your grill temperature here. If the heat is rising too slowly when you open the vents, make sure to add some more charcoal."}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/86/17.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":1,"end_time":5}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Toast Buns","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/86/18.mp4","ingredients":["2 Burger Buns"]}},{"type":"text","meta":{"text":"Put the buns on the grill for a few seconds, just until they turn lightly golden."}},{"type":"flavour_text","meta":{"text":"Not only are toasted buns just extra tasty and delightfully crunchy, they're also less likely to get soggy because they don't soak up as much juice from the meat or toppings."}}]},{"title":"Sear Bacon","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/86/19.mp4","ingredients":["6 Strips Bacon"]}},{"type":"text","meta":{"text":"Sear your bacon directly over the coals until it reaches your preferred level of crispiness."}},{"type":"flavour_text","meta":{"text":"We're not here to stir up a big debate about how bacon is best served. Whether you like it a little chewy or fully brittle, we respect you as a fellow fan of this legend of a breakfast meat."}}]},{"title":"Sear Patties","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/86/20.mp4"}},{"type":"text","meta":{"text":"Sear your burgers directly over the coals, just until they're golden brown."}},{"type":"flavour_text","meta":{"text":"The point of this step is just to create a crust right on the surface of the beef, not to cook it more. Only leave it on the fire as long as it takes to get the right texture, or the meat might overcook."}}]},{"title":"Enjoy!","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/86/21.mp4"}},{"type":"text","meta":{"text":"Stack your burger ingredients together, and serve them whole or in half."}},{"type":"flavour_text","meta":{"text":"There's a good chance you immediately thought of fries to go with your burgers, but since you're being a little extra with the bacon, why not do the same with your side? Sweet potato fries are a tasty alternative, and they pair really well with bacon. You can also add any of your other favorite barbecue sides to your plate. Then you can grab something bubbly to drink, like a beer, or a dark soft drink like cola or root beer."}}]}]},{"id":19,"schema_version":1,"appliance":"none","slug":"chimichurri","tags":["indoor","sauce"],"likes":0,"first_published_at":"2023-10-17T12:39:12.000Z","updated_at":"2025-02-24T13:53:09.000Z","title":"Chimichurri Sauce","short_title":"Chimichurri","subtitle":"Classic Argentinian Style","web_subtitle":"Classic Argentinian Style","image":"https://recipes.meater.cloud/videos/30/Image.jpg","video":"https://recipes.meater.cloud/videos/30/Preview.mp4","description":{"prep_time_minutes":20,"cook_time_minutes":0,"difficulty":"easy","text":"This simple but scrumptious sauce originally comes from Argentina, where the barbecue culture is a point of national pride. It's a widespread tradition to mark all kinds of occasions with an asado, or a gathering featuring massive amounts of meat slow-cooked on a big grill called a parrilla. These asados are a celebration of both great people and great food (hey, those are two of our favorite things!), and you'll pretty much always find chimichurri there. This sauce isn't an exact science, so it's up to you whether you want to follow our recipe to the letter to see how we like it, or if you'd rather customize it with more or less of some ingredients. Also, we intentionally left out any specific recommendation for the red chili pepper so you can make it your own.\n\nEven though this sauce is made with versatile ingredients and is crazy delicious on almost any kind of meat, Argentine beef is legendary, so that's what you're most likely to find served up with chimichurri. When you've got a specific hankering for rib-eye, you can hop back to the menu to find the recipes for rib-eye and chimichurri together.","web_text":"We like it best with beef, but there's almost no meat or vegetable that this fresh and chunky sauce can't improve."},"preparation":{"video":"https://recipes.meater.cloud/videos/30/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"<measurement metric=\"200ml\" imperial=\"1 Cup\" /> Extra Virgin Olive Oil"},{"name":"1 Bunch Fresh Parsley","information":"Flat leaf parsley recommended"},{"name":"3 Fresh Red Chilies","information":"Up to your preference"},{"name":"4 Cloves Garlic"},{"name":"2 Tbsp Lemon Juice (About ½ Lemon)","information":"Freshly squeezed recommended"},{"name":"1 Tbsp Red Wine Vinegar"},{"name":"1 Tbsp Dried Oregano"},{"name":"Salt to Taste","information":"Salt flakes recommended"},{"name":"Pepper to Taste","information":"Freshly ground rainbow peppercorns recommended"}]},{"title":"Tools","type":"tools","items":[{"name":"Cling Wrap"},{"name":"Citrus Squeezer"},{"name":"Mixing Bowl"},{"name":"Knife"},{"name":"Cutting Board"}]}]},"steps":[{"title":"Chop Parsley","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/30/01.mp4","ingredients":["1 Bunch Fresh Parsley"]}},{"type":"text","meta":{"text":"Cut off your parsley stems and finely chop the leaves."}},{"type":"flavour_text","meta":{"text":"We like flat leaf parsley over curly parsley because it has a much more bold and intense taste. It's a little less common, but this will be the base of your sauce, so it's worth finding to get a flavor that'll pack a punch."}}]},{"title":"Mince Garlic","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/30/02.mp4","ingredients":["4 Cloves Garlic"]}},{"type":"text","meta":{"text":"Peel and mince your garlic. "}}]},{"title":"Mince Chilies","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/30/03.mp4","ingredients":["3 Fresh Red Chilies"]}},{"type":"text","meta":{"text":"Remove the stems and seeds from your chilies and finely chop them, then wash your hands."}},{"type":"flavour_text","meta":{"text":"You can use a food processor in a pinch, but you'll get the best results from chopping your ingredients by hand. This means more control over the texture of the sauce, and all of the different colors will be more noticeable, especially the pops of red from the peppers."}}]},{"title":"Squeeze Lemon Juice","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/30/04.mp4","ingredients":["2 Tbsp Lemon Juice (About ½ Lemon)"]}},{"type":"text","meta":{"text":"Juice your lemon."}},{"type":"flavour_text","meta":{"text":"Lemon juice adds acidity and tanginess to balance out the powerful earthy flavors of the parsley and oregano."}}]},{"title":"Add Oregano","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/30/05.mp4","pro_tip":"Fresh oregano is harder to find, but if you can get your hands on it, we suggest drying it yourself at home to add even more flavor. The best way to dry oregano is in a dehydrator on its lowest setting. If you don't have access to one, you can use your oven instead, or put the fresh oregano in a perforated paper bag and hang it in the sun.","ingredients":["1 Tbsp Dried Oregano"]}},{"type":"text","meta":{"text":"Sprinkle in your oregano."}},{"type":"flavour_text","meta":{"text":"Oregano is one of the most powerful herbs, and is rare in that it keeps a lot of the same flavor when it's dried, unlike most herbs which taste a little different. Using it dried instead of fresh adds more layers of texture and color to your sauce."}}]},{"title":"Add Vinegar","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/30/06.mp4","ingredients":["1 Tbsp Red Wine Vinegar"]}},{"type":"text","meta":{"text":"Pour in your red wine vinegar."}},{"type":"flavour_text","meta":{"text":"When you can, it's better to use a high-quality, cask-aged red wine vinegar. Cheap vinegars are made in a rush, and can have a harsh, sour taste. As the vinegar is allowed to age, the flavor gets much more mellow and complex. Some vinegars are even aged in toasted oak barrels which makes them just a teeny bit smoky."}}]},{"title":"Add Oil","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/30/07.mp4","ingredients":["<measurement metric=\"200ml (1 Cup)\" imperial=\"1 Cup (200ml)\" /> Extra Virgin Olive Oil"]}},{"type":"text","meta":{"text":"Pour in your olive oil."}},{"type":"flavour_text","meta":{"text":"Even though we caution against using extra virgin olive oil over heat because of the low smoke point, it's ideal for cold sauces like this one because of its more pungent flavor."}}]},{"title":"Season Sauce","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/30/08.mp4","ingredients":["Salt to Taste","Pepper to Taste"]}},{"type":"text","meta":{"text":"Sprinkle in your salt and pepper."}},{"type":"flavour_text","meta":{"text":"We recommend using flakes and freshly ground peppercorns for better flavor, for a nice little crunch, and because it's easier to control the amount so you don't overdo it. You can use black pepper, but if you want to add something a bit more unique, rainbow peppercorns bring an aromatic blend of flavors to the chimichurri."}}]},{"title":"Mix and Cover","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/30/09.mp4","overlay_text":[{"text":"Taste","start_time":2,"end_time":5}]}},{"type":"text","meta":{"text":"Stir the sauce well, then taste it and add seasoning as needed. Cover it with cling wrap and refrigerate it for at least 1h."}},{"type":"flavour_text","meta":{"text":"If you've got a hot and fresh batch of steaks in need of accompaniment, you can serve your chimichurri right away instead of popping it in the fridge. If you have the time, though, covering and chilling the sauce gives the flavors time to fully combine and get more potent. Laying the cling wrap right on top of the sauce prevents oxidation and preserves the color."}}]},{"title":"Enjoy!","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/30/10.mp4","pro_tip":"If possible, we suggest using all of the sauce within 24h. Beyond that, it might start to lose its vivid green color from the acidity of the lemon and vinegar."}},{"type":"text","meta":{"text":"Serve the sauce with your favorite protein."}}]}]},{"id":43,"schema_version":1,"appliance":"smoker","slug":"smoked-duck-breast","tags":["salt","pepper","outdoor","seared","cast iron pan","duck","smoker BBQ"],"likes":0,"first_published_at":"2024-04-27T02:46:15.000Z","updated_at":"2025-02-27T15:27:45.000Z","title":"Duck Breast","short_title":"Smoked Duck Breast","subtitle":"Smoked and Reverse Seared","web_subtitle":"Smoked and Reverse Seared","image":"https://recipes.meater.cloud/videos/25/Image.jpg","video":"https://recipes.meater.cloud/videos/25/Preview.mp4","description":{"prep_time_minutes":20,"cook_time_minutes":120,"difficulty":"medium","text":"So let's say you're a smoking pro, and you're looking for a recipe to shake things up between briskets. Or maybe you're hosting a party for people who both love barbecue and own yachts, and you need to cook something impressive. In either case, smoked duck breast should meet your needs pretty nicely.\n\nOf course you never want to mess up when cooking your food, but it's especially important to get it right when you're cooking something fancy like duck. When it's overcooked, duck meat can end up really tough. But properly-cooked duck will be tender on the inside with gorgeous, deep red skin and crispy fat, and MEATER will help you calculate the perfect cook time to make that happen!\n\nIf you're going to indulge with your main course, why not do the same with your sides? Duck breast should be paired with a decadent French side dish, particularly something cheesy like potatoes au gratin. Of course, an upscale dinner isn't the same without a nice glass of red wine, and you'll have the best luck with fruity types like pinot noir or merlot to go with your duck.","web_text":"So simple, so decadent. When you want to smoke up something different from your everyday meats, this makes for a rich, delicious treat."},"preparation":{"video":"https://recipes.meater.cloud/videos/25/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"Duck Breast","information":"About <measurement metric=\"250g\" imperial=\"9 oz\" /> recommended\n\nBoneless recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"<measurement metric=\"25g\" imperial=\"2 Tbsp\" /> Unsalted Butter"},{"name":"Salt to Taste","information":"Salt flakes recommended"},{"name":"Black Pepper to Taste","information":"Freshly ground recommended"}]},{"title":"Tools","type":"tools","items":[{"name":"Smoker Fuel","information":"Maple wood recommended"},{"name":"Paper Towels"},{"name":"Tongs"},{"name":"Pan","information":"Cast iron or steel recommended"},{"name":"Knife"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Pre-Heat Smoker","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/25/01.mp4","pro_tip":"We use a pellet smoker for a lot of our recipes, but you can still cook this recipe with whatever kind of smoker you have. Just make sure to keep an eye on your ambient temperature so you know when you need to add more fuel to the fire.","overlay_text":[{"text":"<temperature c=\"105\" f=\"220\" />","start_time":9,"end_time":12,"position":"top"}]}},{"type":"text","meta":{"text":"Pre-heat your smoker to <temperature c=\"105\" f=\"220\" />. Turn on the Super Smoke setting if you have the option."}},{"type":"flavour_text","meta":{"text":"Patience is a virtue, especially in this case. Incorrectly cooked duck breast can end up tougher than your grandma's leather sandals, so it's best to take your time and enjoy the experience. The rich taste of duck meat goes well with warm, sweet flavors, so we recommend smoking with maple wood."}}]},{"title":"Score Fat","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/25/02.mp4","pro_tip":"It's a good idea to keep your duck breast in the fridge until you start your prep, because cold fat will be more solid and easier to score. You can even pop the duck in the freezer for a few minutes before it's time to score.","ingredients":["Duck Breast"]}},{"type":"text","meta":{"text":"Cut a cross hatch pattern into the fat, but take care not to cut the meat."}},{"type":"flavour_text","meta":{"text":"Because the fat layer is so thick, scoring it (making shallow cuts in it) helps it render more easily. Plus, it just looks neat."}}]},{"title":"Trim Excess Fat","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/25/03.mp4","pro_tip":"The little fillets that hang off of the breast cook faster than the rest of the meat, so you might just want to cut them off. If you don't want to waste good duck meat (and we can't blame you if you don't), you can cook the fillets separately and save them as a tasty duck snack for later."}},{"type":"text","meta":{"text":"Trim the fat and silverskin from the bottom of your duck breast."}},{"type":"flavour_text","meta":{"text":"The sinew on the bottom of the duck breast is tough and chewy, and if it gets left on, it's going to interrupt that moist, rich texture experience that you want from duck."}}]},{"title":"Season Duck","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/25/04.mp4","ingredients":["Duck Breast","Salt to Taste","Black Pepper to Taste"]}},{"type":"text","meta":{"text":"Sprinkle salt and pepper all over and pat it in."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/25/06.mp4","overlay_text":[{"text":"Feel for probe placement ","start_time":7,"end_time":11,"position":"top"}]}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the duck breast."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"seconds_delay_before_ready":600,"category":"poultry","animal":"duck","cut_type":"duck","cut":"breast","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"We like cooking our duck breast to <temperature c=\"62\" f=\"143\" /> because it's just high enough to keep the fat layer nice and crunchy, but not so high that the meat starts to get dry."}}]},{"title":"Put Duck in Smoker","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/25/08.mp4"}},{"type":"text","meta":{"text":"Stick your duck breast in the smoker."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the smoker."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":90,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Duck from Heat","estimated_duration_minutes":20,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/25/11.mp4"}},{"type":"text","meta":{"text":"Let your duck rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so smaller cuts like this one need to be moved to a room temperature surface after you take them off of heat. Otherwise your meat might end up overcooked, so it's better to get your ducks in a row and on the cutting board."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":20,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe ","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/25/13.mp4","overlay_text":[{"text":"Twist and pull straight ","start_time":1,"end_time":4,"position":"top"}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Pat Duck Dry","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/25/14.mp4"}},{"type":"text","meta":{"text":"Pat your duck dry with paper towels."}},{"type":"flavour_text","meta":{"text":"Leftover moisture on your duck will make it steam instead of sear. This is great for a spa day, but not so much for getting a nice crisp on the fat."}}]},{"title":"Pre-Heat Pan","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/25/15.mp4"}},{"type":"text","meta":{"text":"Pre-heat your pan on medium for 1m."}},{"type":"flavour_text","meta":{"text":"Duck fat has a low smoke point and can burn easily, so it's better to keep the heat lower than you would for searing a steak."}}]},{"title":"Sear Fat","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/25/16.mp4","overlay_text":[{"text":"Add butter after 1m ","start_time":13,"end_time":17,"position":"top"}],"ingredients":["<measurement metric=\"25g (2 Tbsp)\" imperial=\"2 Tbsp (25g)\" /> Unsalted Butter Unsalted Butter"]}},{"type":"text","meta":{"text":"Sear the fat side until it's golden and crispy. Let it melt for 1m before adding your butter."}},{"type":"flavour_text","meta":{"text":"Texture is a big part of what makes this recipe special. Take your time searing the fat to make sure it's got a gorgeous golden brown color and a nice crunch."}}]},{"title":"Sear Meat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/25/17.mp4"}},{"type":"text","meta":{"text":"Sear the rest of the duck just until it's golden brown. Scoop some of the melted fat onto the top while searing."}},{"type":"flavour_text","meta":{"text":"The point of this step is just to create texture and color right on the surface of the duck, not to actually cook it. Make sure not to leave it in the pan any longer than it takes to develop a crust, or the meat might start to dry out."}}]},{"title":"Enjoy!","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/25/18.mp4"}},{"type":"text","meta":{"text":"Serve your duck breast whole or sliced."}},{"type":"flavour_text","meta":{"text":"If you fancy, you can drizzle your duck with one last spoonful of melted butter from the pan, then serve it up with a cheesy side dish like potatoes au gratin. Reward yourself for your smoking achievement with a fruity and acidic red wine."}}]}]},{"id":2,"schema_version":1,"appliance":"oven","slug":"rib-eye-with-chimichurri","tags":["oven","pan","indoor","beef"],"likes":0,"first_published_at":"2023-12-13T11:29:49.000Z","updated_at":"2025-02-24T14:08:25.000Z","title":"Reverse Seared Rib-Eye Steak","short_title":"Rib-Eye with Chimichurri","subtitle":"Served with Chimichurri","web_subtitle":"Served with Chimichurri","image":"https://recipes.meater.cloud/videos/2/image.jpg","video":"https://recipes.meater.cloud/videos/2/preview.mp4","description":{"prep_time_minutes":20,"cook_time_minutes":70,"difficulty":"medium","text":"Look, if it were up to us, we'd spend our entire lives at asados in Argentina, or at least at one of those Brazilian churrascarias where they walk around slicing your food off of a big honkin' meat tornado on a stick. But if we can't do that, this recipe is a pretty nice alternative. Our crisp and colorful chimichurri goes best with tender cuts of beef, and rib-eye is a favorite cut at outdoor barbecues, so this is a perfect pairing for a little slice of that world-renowned Argentine grilling tradition right in your own home. One of the most notable things about an asado is the famous slow-grilling method, so we're going to use MEATER to cook your rib-eye low and slow before doing a lil' reverse sear and then loading on the chimichurri.\n\nTo make this more of a proper asado experience, serve up your rib-eye with a crisp, tangy salad and some grilled veggies. If you're looking for a classy beverage, you'll want something that can stand up to the meaty flavor of rib-eye. A full-bodied red wine like cabernet sauvignon or a robust stout is best suited for this job.","web_text":"We may not be able to beam you directly to Argentina for a proper asado, but this might be the next best thing."},"preparation":{"video":"https://recipes.meater.cloud/videos/2/prep.mp4","items":[{"title":"Reverse Seared Rib-Eye Ingredients","type":"ingredients","items":[{"name":"Rib-Eye Steak","information":"About <measurement metric=\"2 cm\" imperial=\"1\"\" /> thick recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"Oil","information":"Just enough to lightly coat the pan\n\nOils with higher smoke point recommended, like avocado or grapeseed oil"},{"name":"Salt to Taste","information":"Salt flakes recommended"},{"name":"Black Pepper to Taste","information":"Freshly ground recommended"}]},{"title":"Chimichurri Ingredients","type":"ingredients","items":[{"name":"<measurement metric=\"200ml\" imperial=\"1 Cup\" /> Extra Virgin Olive Oil"},{"name":"1 Bunch Fresh Parsley","information":"Flat leaf parsley recommended"},{"name":"3 Fresh Red Chilies","information":"Up to your preference"},{"name":"4 Cloves Garlic"},{"name":"2 Tbsp Lemon Juice (About ½ Lemon)","information":"Freshly squeezed recommended"},{"name":"1 Tbsp Red Wine Vinegar"},{"name":"1 Tbsp Dried Oregano"},{"name":"Salt to Taste","information":"Salt flakes recommended"},{"name":"Pepper to Taste","information":"Freshly ground rainbow peppercorns recommended"}]},{"title":"Reverse Seared Rib-Eye Tools","type":"tools","items":[{"name":"Paper Towels"},{"name":"Tongs"},{"name":"Roasting Rack"},{"name":"Baking Tray"},{"name":"Pan","information":"Cast iron or steel recommended"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]},{"title":"Chimichurri Tools","type":"tools","items":[{"name":"Cling Wrap"},{"name":"Citrus Squeezer"},{"name":"Mixing Bowl"},{"name":"Knife"},{"name":"Cutting Board"}]}]},"steps":[{"title":"Pre-Heat Oven","estimated_duration_minutes":10,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/instructional/oven/preheat.mp4","overlay_text":[{"text":"<temperature c=\"120\" f=\"250\" />","start_time":1,"end_time":6}]}},{"type":"text","meta":{"text":"Pre-heat your oven to <temperature c=\"120\" f=\"250\" />. This can take up to 15m."}},{"type":"flavour_text","meta":{"text":"We know, waiting for your food to cook isn't always fun. But as much as you may want to throw your steak in a blacksmithing forge so it can be done in 30s, it's best to cook it slowly at a low temperature so the fat can properly render. This bastes the steak from the inside, which will mean a much more tender and flavorful result."}}]},{"title":"Chop Parsley","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/30/01.mp4","ingredients":["1 Bunch Fresh Parsley"]}},{"type":"text","meta":{"text":"Cut off your parsley stems and finely chop the leaves."}},{"type":"flavour_text","meta":{"text":"We like flat leaf parsley over curly parsley because it has a much more bold and intense taste. It's a little less common, but this will be the base of your sauce, so it's worth finding to get a flavor that'll pack a punch."}}]},{"title":"Mince Garlic","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/30/02.mp4","ingredients":["4 Cloves Garlic"]}},{"type":"text","meta":{"text":"Peel and mince your garlic."}}]},{"title":"Mince Chilies","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/30/03.mp4","ingredients":["3 Fresh Red Chilies"]}},{"type":"text","meta":{"text":"Remove the stems and seeds from your chilies and finely chop them, then wash your hands."}},{"type":"flavour_text","meta":{"text":"You can use a food processor in a pinch, but you'll get the best results from chopping your ingredients by hand. This means more control over the texture of the sauce, and all of the different colors will be more noticeable, especially the pops of red from the peppers."}}]},{"title":"Squeeze Lemon Juice","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/30/04.mp4","ingredients":["2 Tbsp Lemon Juice (About ½ Lemon)"]}},{"type":"text","meta":{"text":"Juice your lemon."}},{"type":"flavour_text","meta":{"text":"Lemon juice adds acidity and tanginess to balance out the powerful earthy flavors of the parsley and oregano."}}]},{"title":"Add Oregano","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/30/05.mp4","pro_tip":"Fresh oregano is harder to find, but if you can get your hands on it, we suggest drying it yourself at home to add even more flavor. The best way to dry oregano is in a dehydrator on its lowest setting. If you don't have access to one, you can use your oven instead, or put the fresh oregano in a perforated paper bag and hang it in the sun.","ingredients":["1 Tbsp Dried Oregano"]}},{"type":"text","meta":{"text":"Sprinkle in your oregano."}},{"type":"flavour_text","meta":{"text":"Oregano is one of the most powerful herbs, and is rare in that it keeps a lot of the same flavor when it's dried, unlike most herbs which taste a little different. Using it dried instead of fresh adds more layers of texture and color to your sauce."}}]},{"title":"Add Vinegar","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/30/06.mp4","ingredients":["1 Tbsp Red Wine Vinegar"]}},{"type":"text","meta":{"text":"Pour in your red wine vinegar."}},{"type":"flavour_text","meta":{"text":"When you can, it's better to use a high-quality, cask-aged red wine vinegar. Cheap vinegars are made in a rush, and can have a harsh, sour taste. As the vinegar is allowed to age, the flavor gets much more mellow and complex. Some vinegars are even aged in toasted oak barrels which makes them just a teeny bit smoky."}}]},{"title":"Add Oil","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/30/07.mp4","ingredients":["<measurement metric=\"200ml (1 Cup)\" imperial=\"1 Cup (200ml)\" /> Extra Virgin Olive Oil"]}},{"type":"text","meta":{"text":"Pour in your olive oil."}},{"type":"flavour_text","meta":{"text":"Even though we caution against using extra virgin olive oil over heat because of the low smoke point, it's ideal for cold sauces like this one because of its more pungent flavor."}}]},{"title":"Season Sauce","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/30/08.mp4","ingredients":["Salt to Taste","Pepper to Taste"]}},{"type":"text","meta":{"text":"Sprinkle in your salt and pepper."}},{"type":"flavour_text","meta":{"text":"We recommend using flakes and freshly ground peppercorns for better flavor, for a nice little crunch, and because it's easier to control the amount so you don't overdo it. You can use black pepper, but if you want to add something a bit more unique, rainbow peppercorns bring an aromatic blend of flavors to the chimichurri."}}]},{"title":"Mix and Cover","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/30/09.mp4","overlay_text":[{"text":"Taste","start_time":2,"end_time":5}]}},{"type":"text","meta":{"text":"Stir the sauce well, then taste it and add seasoning as needed. Cover it with cling wrap and refrigerate it while your steak is cooking."}},{"type":"flavour_text","meta":{"text":"Covering and chilling the sauce gives the flavors time to fully combine and get more potent. Laying the cling wrap right on top of the sauce prevents oxidation and preserves the color."}}]},{"title":"Season Steak","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/1/02.mp4","ingredients":["Rib-Eye Steak","Salt to Taste","Black Pepper to Taste"]}},{"type":"text","meta":{"text":"Sprinkle salt and pepper all over and pat it in."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":2,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/1/03.mp4","overlay_text":[{"text":"Feel for probe placement","start_time":4,"end_time":9}]}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the steak."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":2,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"seconds_delay_before_ready":600,"category":"beef","animal":"beef","cut_type":"steak","cut":"rib_eye","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"There's not really such a thing as a bad steak. But if you ask us, the best of the best is a nice medium. It's that ideal temperature range where the fat is rendering but moisture hasn't started to evaporate, so it's at peak juiciness. It's also right at the perfect balance of proteins for maximum flavor. We aim for <temperature c=\"60\" f=\"140\" /> since rib-eye has a bit more marbling than some other cuts, and we want to let that melt down."}}]},{"title":"Put Steak in Oven","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/1/06.mp4"}},{"type":"text","meta":{"text":"Place the steak on a rack and stick it in the oven."}},{"type":"flavour_text","meta":{"text":"Raised racks let heat flow all around the meat, which means better color and more even cooking. A foil-lined tray under the rack will seriously improve your life when it's time to clean up the kitchen. High five, past self."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the oven."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":50,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Steak from Heat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/1/08.mp4"}},{"type":"text","meta":{"text":"Let your steak rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so smaller cuts like this one need to be moved to a room temperature surface after you take them off of heat. If not, your medium steak may be closer to medium well, or your well done steak may be closer to shoe leather."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":15,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/1/10.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":2,"end_time":6}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Pat Steak Dry","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/1/11.mp4"}},{"type":"text","meta":{"text":"Pat your steak dry with paper towels."}},{"type":"flavour_text","meta":{"text":"Leftover moisture on your steak will make it steam instead of sear. This is great for a spa day, but not so much for getting a beautiful crust."}}]},{"title":"Pre-Heat Pan","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/1/12.mp4","ingredients":["Oil"]}},{"type":"text","meta":{"text":"Pre-heat your pan on high for 1m and add oil."}},{"type":"flavour_text","meta":{"text":"If you don't have a cast iron pan, make sure to add some extra oil to help develop a nice crust on the outside of the meat."}}]},{"title":"Sear Steak","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/1/13.mp4"}},{"type":"text","meta":{"text":"Sear your steak all over, just until it's golden brown."}},{"type":"flavour_text","meta":{"text":"The point of this step is just to create a crust right on the surface of the steak, not to cook the steak more. Only leave it in the pan as long as it takes to get the right texture, or the meat might overcook."}}]},{"title":"Enjoy!","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/2/21.mp4","pro_tip":"If possible, we suggest using all of the sauce within 24h. Beyond that, it might start to lose its vivid green color from the acidity of the lemon and vinegar."}},{"type":"text","meta":{"text":"Serve your rib-eye whole or sliced, and top it with as much chimichurri as you'd like."}},{"type":"flavour_text","meta":{"text":"If you want some extra points for presentation, we recommend slicing the steak into <measurement metric=\"1 cm\" imperial=\"½\"\" /> pieces and arranging them nicely on a plate before drowning them with chimichurri. For a whole meal that will fill you up both physically and emotionally, serve it up with grilled vegetables and red wine."}}]}]},{"id":40,"schema_version":1,"appliance":"oven","slug":"baked-salmon","tags":["oven","indoor"],"likes":0,"first_published_at":"2023-11-05T22:35:17.000Z","updated_at":"2025-09-22T18:37:06.000Z","title":"Salmon Fillet","short_title":"Baked Salmon","subtitle":"Oven Baked","web_subtitle":"Oven Baked","image":"https://recipes.meater.cloud/videos/63/Image.jpg","video":"https://recipes.meater.cloud/videos/63/Preview.mp4","description":{"prep_time_minutes":30,"cook_time_minutes":40,"difficulty":"easy","text":"If you've never cooked salmon before, it might seem like a daunting task. Salmon is well known for being healthy, and is typically found on the menu at pretty classy establishments, so no way it's also easy to cook. Well, as it turns out, yes way. You don't need any special equipment, just an oven and your favorite catch. You don't even need a lot of seasoning to make a scrumptious salmon meal, but throwing on a few fresh herbs will take your fish from great to extra great.\n\nOn top of being simple and healthy, salmon also doesn't take much time to cook. Because of this, there's a risk of overcooking, but luckily you've got MEATER by your side to keep that from happening.\n\nSo you've got yourself a healthy protein, why not go all out and fix yourself a whole nutritious meal? Brown rice and fresh greens are easy side dishes, and will make you feel better about indulging with an elegant beverage. Speaking of which, salmon is usually coupled with white wine, specifically sweeter kinds like sauvignon blanc or riesling.","web_text":"Who says that eating healthy has to be bland and complicated? This recipe is easy, nutritious, and flavorful all at the same time."},"preparation":{"video":"https://recipes.meater.cloud/videos/63/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"Salmon Fillet","information":"About <measurement metric=\"700g\" imperial=\"1½ lbs\" /> recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"1 Tbsp Fresh Dill"},{"name":"1 Tbsp Fresh Thyme"},{"name":"1 Lemon"},{"name":"3 Cloves Garlic"},{"name":"Oil","information":"Just enough to lightly coat the tray and the fish"},{"name":"Salt to Taste","information":"Salt flakes recommended"},{"name":"Black Pepper to Taste","information":"Freshly ground recommended"},{"name":"1 tsp Cayenne Pepper (optional)"}]},{"title":"Tools","type":"tools","items":[{"name":"Parchment Paper"},{"name":"Garlic Press"},{"name":"Tweezers"},{"name":"Baking Tray"},{"name":"Knife"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Slice Lemon","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/63/01.mp4","ingredients":["1 Lemon"]}},{"type":"text","meta":{"text":"Thinly slice half of your lemon and set the other half aside."}},{"type":"flavour_text","meta":{"text":"Citrus is a pretty classic ingredient for fish dishes in cuisines all over the world. Salmon works well with a little bit of a tangy flavor, and the citrus pairs nicely with dill, which is another common ingredient used with fish. But we're about to get to dill in the next step, so we won't get ahead of ourselves here. "}}]},{"title":"Chop Dill","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/63/02.mp4","ingredients":["1 Tbsp Fresh Dill"]}},{"type":"text","meta":{"text":"Cut off your dill stems and finely chop the herbs."}},{"type":"flavour_text","meta":{"text":"Dill has a super distinct flavor that's a little grassy with notes of anise, so it's not the easiest herb to pair with a lot of proteins. So naturally, when someone figured out that it went so nicely with fish, it became a staple. And we're glad it did, because it's DILL-LICIOUS.\n...we're so sorry, please forgive us for that."}}]},{"title":"Chop Thyme","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/63/03.mp4","ingredients":["1 Tbsp Fresh Thyme"]}},{"type":"text","meta":{"text":"Pull your thyme leaves off of the stems and finely chop them."}},{"type":"flavour_text","meta":{"text":"Life is all about balance, and while we love classic flavor combos, we also love to change it up every once in a while. In this case, we thought this recipe would benefit from a unique herb element that paired well with dill and lemon, and as luck would have it, we had a lot of thyme on our hands."}}]},{"title":"Oil Tray","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/63/04.mp4","ingredients":["Oil"]}},{"type":"text","meta":{"text":"Line your tray with parchment, then drizzle the parchment with oil."}},{"type":"flavour_text","meta":{"text":"We're big adopters of the \"work smarter, not harder\" philosophy. Lining the tray with parchment will make your kitchen cleanup easier, and oiling the parchment helps keep the salmon skin from sticking."}}]},{"title":"Pre-Heat Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/instructional/oven/preheat.mp4","overlay_text":[{"text":"<temperature c=\"150\" f=\"300\" />","start_time":1,"end_time":6}]}},{"type":"text","meta":{"text":"Pre-heat your oven to <temperature c=\"150\" f=\"300\" />. This can take up to 15m."}}]},{"title":"Check Salmon for Bones","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/63/06.mp4","ingredients":["Salmon Fillet"]}},{"type":"text","meta":{"text":"Feel the salmon flesh, and pull out any bones with clean tweezers."}},{"type":"flavour_text","meta":{"text":"Even if you bought your fish deboned, there's still a chance of sneaky bones left behind."}}]},{"title":"Set Salmon on Tray","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/63/07.mp4"}},{"type":"text","meta":{"text":"Put your salmon skin side down on the tray."}}]},{"title":"Season Salmon","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/63/08.mp4","ingredients":["Salt to Taste","Black Pepper to Taste"]}},{"type":"text","meta":{"text":"Sprinkle salt and pepper on the flesh side and pat it in."}}]},{"title":"Mince Garlic","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/63/09.mp4","ingredients":["3 Cloves Garlic"]}},{"type":"text","meta":{"text":"Peel and mince your garlic, and rub it on the salmon."}},{"type":"flavour_text","meta":{"text":"If you're short on time, or if you're not one of those people who finds mincing by hand weirdly therapeutic, you can use a garlic press to get nice and even bits. This also crushes the garlic a bit to release the juices, so the flavor will pack an extra punch."}}]},{"title":"Add Cayenne Pepper (optional)","optional":true,"estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/63/10.mp4","ingredients":["1 tsp Cayenne Pepper"]}},{"type":"text","meta":{"text":"If you'd like, sprinkle on a little bit of cayenne pepper."}},{"type":"flavour_text","meta":{"text":"We enjoy the occasional kick, so we usually make this recipe with just enough cayenne pepper to put some extra pep in our step. We like cayenne specifically because it's more aromatic than your standard chili powder, so it works nicely with the herb and citrus flavor combination. But hey, everyone has a different spice tolerance, so no shame if you'd rather leave this bit out."}}]},{"title":"Oil Salmon","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/63/11.mp4","ingredients":["Oil"]}},{"type":"text","meta":{"text":"Coat the salmon flesh with your oil."}},{"type":"flavour_text","meta":{"text":"The herbs may bring the flavor, but oil is what brings them all together and makes them work. Not only does it bind the seasoning to the flesh, it also conducts heat to the surface."}}]},{"title":"Add Herbs","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/63/12.mp4"}},{"type":"text","meta":{"text":"Sprinkle your chopped herbs on the salmon."}}]},{"title":"Add Lemon","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/63/13.mp4"}},{"type":"text","meta":{"text":"Lay the lemon slices on the salmon, and squeeze the rest of the lemon over the top."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/63/14.mp4","overlay_text":[{"text":"Avoid the spine line","start_time":3,"end_time":7}]}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the fillet, staying away from the spine line."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"category":"fish","animal":"salmon","cut_type":"salmon","cut":"fillet","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"The perfect salmon is buttery and juicy, and flakes easily when you cut into it. In our experience, that comes with cooking fish to medium well. Any higher and it starts to dry out. Any lower and the salmon will smell and taste just a little too fishy."}}]},{"title":"Put Salmon in Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/63/17.mp4"}},{"type":"text","meta":{"text":"Stick the salmon in the oven."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the oven."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":30,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Salmon from Heat","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/63/19.mp4"}},{"type":"text","meta":{"text":"Let your salmon rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so thinner cuts like this one need to be moved to a room temperature surface after you take them off of heat, unless you're really into dry fish flakes."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":10,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/63/21.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":1,"end_time":4}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Enjoy!","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/63/22.mp4"}},{"type":"text","meta":{"text":"Slice your salmon fillet into smaller steaks to serve."}},{"type":"flavour_text","meta":{"text":"Build yourself a nice, healthy meal with some rice and veggies on the side, and then toast to your good health with a sweet or sparkling white wine."}}]}]},{"id":45,"schema_version":1,"appliance":"oven","slug":"roast-beef","tags":["oven","pan","indoor","beef"],"likes":0,"first_published_at":"2023-12-12T12:47:44.000Z","updated_at":"2025-02-24T15:56:43.000Z","title":"Roast Beef","short_title":"Roast Beef","subtitle":"Classic Style","web_subtitle":"Classic Style","image":"https://recipes.meater.cloud/videos/61/Image.jpg","video":"https://recipes.meater.cloud/videos/61/Preview.mp4","description":{"prep_time_minutes":20,"cook_time_minutes":140,"difficulty":"easy","text":"This is a beef dish that's loved universally, and can be enjoyed for pretty much any meal. Hearty dinners! Sunday roasts! Sandwich lunches! Breakfast, probably! Leaner roasts are more prone to drying out, but there are some ways to prevent that. First, if you can, try to find a roast with a good bit of marbling while you're shopping. Second, take your time and cook that baby low and slow.\n\nOf course, hitting the perfect internal temperature is also key in achieving perfectly tender roast beef, so MEATER is your best friend for telling you when to remove that roast from the oven.\n\nThere are so many ways to enjoy a beef roast. For a casual meal, we love our big beef and cheddar sandwiches. If we're feeling ambitious, we'll go all out with potatoes, vegetables, and Yorkshire puddings for a proper Sunday roast dinner. With roast beef, you really can't go wrong with any red wine, but we recommend something a little more dry like cabernet sauvignon.","web_text":"It might just be the superior sandwich meat. Or at least it will be when you cook it with this recipe."},"preparation":{"video":"https://recipes.meater.cloud/videos/61/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"Beef Roast","information":"Any roast cut can be used\n\n<measurement metric=\"2kg\" imperial=\"5 lbs\" /> recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"2 Sprigs Fresh Thyme"},{"name":"2 Sprigs Fresh Rosemary"},{"name":"2 Cloves Garlic"},{"name":"<measurement metric=\"40g\" imperial=\"3 Tbsp\" /> Unsalted Butter"},{"name":"Oil","information":"Just enough to lightly coat the pan\n\nOils with higher smoke point recommended, like avocado or grapeseed oil"},{"name":"Salt to Taste","information":"Salt flakes recommended"},{"name":"Black Pepper to Taste","information":"Freshly ground recommended"}]},{"title":"Tools","type":"tools","items":[{"name":"Butcher's Twine"},{"name":"Paper Towels"},{"name":"Kitchen Scissors"},{"name":"Tongs"},{"name":"Baking Dish"},{"name":"Pan","information":"Cast iron or steel recommended"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Pat Roast Dry","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/61/01.mp4","ingredients":["Beef Roast"]}},{"type":"text","meta":{"text":"Pat your roast dry with paper towels."}},{"type":"flavour_text","meta":{"text":"You should always pat your meat dry so your seasonings will stick better. If you bought your roast pre-packaged at a grocery store, this also gets rid of any leftover liquid from the packaging."}}]},{"title":"Tie Roast with Twine","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/61/02.mp4"}},{"type":"text","meta":{"text":"Wrap your twine around the roast every <measurement metric=\"5 cm\" imperial=\"2\"\" />."}},{"type":"flavour_text","meta":{"text":"Trussing your beef roast keeps it in a tidy cylindrical shape. This way, it'll cook more evenly than if it's just weirdly shaped and spilling out all over the place."}}]},{"title":"Season Roast","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/61/03.mp4","ingredients":["Beef Roast","Salt to Taste","Black Pepper to Taste"]}},{"type":"text","meta":{"text":"Sprinkle salt and pepper all over and pat it in."}}]},{"title":"Pre-Heat Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/instructional/oven/preheat.mp4","overlay_text":[{"text":"<temperature c=\"120\" f=\"250\" />","start_time":1,"end_time":6}]}},{"type":"text","meta":{"text":"Pre-heat your oven to <temperature c=\"120\" f=\"250\" />. This can take up to 15m."}},{"type":"flavour_text","meta":{"text":"Large beef roasts can end up hard to chew through if you cook them too quickly, especially if you've picked a leaner cut. Setting your oven to a lower temperature will keep the meat from drying out and the gristle from getting too tough."}}]},{"title":"Pre-Heat Pan","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/61/05.mp4"}},{"type":"text","meta":{"text":"Pre-heat your pan on high for 1m."}}]},{"title":"Add Oil and Aromatics","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/61/06.mp4","pro_tip":"Even though you never want to eat garlic skin, leaving it on during cooking can add a lot of extra flavor.","ingredients":["2 Sprigs Fresh Thyme","2 Sprigs Fresh Rosemary","2 Cloves Garlic","Oil"]}},{"type":"text","meta":{"text":"Add your oil, garlic, and herbs to the pan, and let the aroma release for 1m."}},{"type":"flavour_text","meta":{"text":"When you're searing with aromatics like garlic and herbs, these should be added to the pan just a little bit before the meat. This releases the flavor into the cooking oil, and the roast will absorb it more easily. If you don't have a cast iron pan, make sure to add some extra oil to help develop a nice crust on the outside of the meat."}}]},{"title":"Add Butter and Sear Roast","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/61/07.mp4","ingredients":["<measurement metric=\"40g (3 Tbsp)\" imperial=\"3 Tbsp (40g)\" /> Unsalted Butter"]}},{"type":"text","meta":{"text":"Add your butter, then sear your roast all over, just until it's golden brown."}},{"type":"flavour_text","meta":{"text":"The point of this step is just to create a crust right on the surface of the roast, not to actually cook it. Only leave it in the pan as long as it takes to get the right texture, or the meat might start to dry out. Searing with butter adds moisture and flavor, which is especially helpful for leaner roasts."}}]},{"title":"Set Roast Aside","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/61/08.mp4"}},{"type":"text","meta":{"text":"Take the roast out of the pan."}},{"type":"flavour_text","meta":{"text":"When you're searing meat before a low and slow cook, we like to suggest giving it a mini-rest after the sear. It's not strictly necessary, but it can help MEATER give you the most accurate cook time estimate."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/61/10.mp4"}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the roast."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"category":"beef","animal":"beef","cut_type":"roast","cut":"roasting_joint","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"If you want a surefire way to get your family to polish off their plates, cook your roast to a nice medium rare. It's that ideal temperature range where the fat is rendering but moisture hasn't started to evaporate, so it's at peak juiciness. It's also right at the perfect balance of proteins for maximum flavor."}}]},{"title":"Put Roast on Dish","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/61/12.mp4"}},{"type":"text","meta":{"text":"Place the roast on your baking dish."}},{"type":"flavour_text","meta":{"text":"The key to this recipe is not letting the meat dry out, so we don't want to let the precious juices just drip out. Roasting with the meat directly in a baking dish means the roast will cook in the juice, keeping it nice and tender."}}]},{"title":"Put Roast in Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/61/13.mp4"}},{"type":"text","meta":{"text":"Stick the roast in the oven."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the oven."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":70,"content":[{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Roast from Heat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/61/16.mp4"}},{"type":"text","meta":{"text":"Let your roast rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so meat needs to be moved to a room temperature surface after you take it off of heat. If not, your medium rare roast may be closer to medium, or your well done roast may be closer to a chewy beef log."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":30,"content":[{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/61/18.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":2,"end_time":4}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Cut Twine","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/61/19.mp4"}},{"type":"text","meta":{"text":"Snip off the twine with kitchen scissors."}}]},{"title":"Enjoy!","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/61/20.mp4"}},{"type":"text","meta":{"text":"Cut your roast into thin slices to serve."}},{"type":"flavour_text","meta":{"text":"Depending on the meal, you can use your roast slices to build a tasty sandwich, or you can put on a Sunday roast with all the fixings. You also deserve a toast for cooking a roast, and we suggest a full-bodied red wine."}}]}]},{"id":36,"schema_version":1,"appliance":"smoker","slug":"smoked-spare-ribs","tags":["ribs","salt","pepper","outdoor","traeger","BBQ Glaze"],"likes":0,"first_published_at":"2024-06-28T09:36:55.000Z","updated_at":"2025-02-24T16:11:20.000Z","title":"Pork Spare Ribs","short_title":"Smoked Spare Ribs","subtitle":"Smoked with BBQ Glaze","web_subtitle":"Smoked with BBQ Glaze","image":"https://recipes.meater.cloud/videos/51/Image.jpg","video":"https://recipes.meater.cloud/videos/51/Preview.mp4","description":{"prep_time_minutes":40,"cook_time_minutes":360,"difficulty":"easy","text":"Get ready for pork perfection in 3, 2, 1. Well...almost. You might know the 3-2-1 technique, which is a favorite of seasoned smokers because it pretty much guarantees fall-off-the-bone pork ribs without a lot of fuss or complicated calculations. We're all for leaving math out of cooking, but we also focus on temperature instead of time. Our method still splits the cook into 3 stages (unwrapped, wrapped, and sauced), but we've found the best temperatures to finish each stage. The timing can still be close depending on your ribs, but in any case, you should prepare yourself for the meltiest, tastiest pork ribs ever. If you can track down St Louis ribs, we definitely endorse picking some of those up, because they're cut into a clean, rectangular shape that helps them cook more evenly.\n\nBest of all, you'll still get to skip all the weighing and temperature checking because you're using MEATER, you smart chef, you. With our built-in alerts, pulling your ribs at the right temperature is going to be just as effortless as setting your 3-2-1 timer.\n\nThese spare ribs can be served with any of your favorite barbecue sides, so have fun creating your own personalized barbecue platter. Personally, we like fresh coleslaw to offset the heaviness of the pork. When it comes to drinks, there's nothing like cracking open a cold one at a barbecue, and fruity beers or crisp ciders will wash down your ribs nicely.","web_text":"Just as melty and tender as the 3-2-1 pork ribs you know and love, but without all of the clock-watching."},"preparation":{"video":"https://recipes.meater.cloud/videos/51/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"Pork Spare Ribs","information":"St Louis style recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"<measurement metric=\"250ml\" imperial=\"1 Cup\" /> Apple Juice"},{"name":"<measurement metric=\"125ml\" imperial=\"½ Cup\" /> BBQ Sauce"},{"name":"1 tsp Allspice"},{"name":"1 Tbsp Dry Mustard"},{"name":"2 Tbsp Smoked Paprika"},{"name":"<measurement metric=\"125g\" imperial=\"½ Cup\" /> Brown Sugar"},{"name":"2 tsp Cayenne Pepper"},{"name":"2 Tbsp Garlic Powder"},{"name":"2 Tbsp Onion Powder"},{"name":"1 Tbsp Fine Salt"},{"name":"1 Tbsp Black Pepper"}]},{"title":"Tools","type":"tools","items":[{"name":"Smoker Fuel"},{"name":"Foil"},{"name":"Paper Towels"},{"name":"Spray Bottle"},{"name":"Grilling Spatula"},{"name":"Basting Brush"},{"name":"Small Bowl"},{"name":"Spoon"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Pre-Heat Smoker","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/51/01.mp4","overlay_text":[{"text":"<temperature c=\"105\" f=\"220\" />","start_time":9,"end_time":12}]}},{"type":"text","meta":{"text":"Pre-heat your smoker to <temperature c=\"105\" f=\"220\" />. Turn on the Super Smoke setting if you have the option."}},{"type":"flavour_text","meta":{"text":"Spare ribs are known for their super tender, fall-off-the-bone texture, and low and slow cooking is what keeps moisture in the meat to make that happen."}}]},{"title":"Mix Rub","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/51/02.mp4","ingredients":["1 tsp Allspice","1 Tbsp Dry Mustard","2 Tbsp Smoked Paprika","<measurement metric=\"125g (½ Cup)\" imperial=\"½ Cup (125g)\" /> Brown Sugar","2 tsp Cayenne Pepper","2 Tbsp Garlic Powder","2 Tbsp Onion Powder","1 Tbsp Fine Salt","1 Tbsp Black Pepper"]}},{"type":"text","meta":{"text":"Combine your dry ingredients."}},{"type":"flavour_text","meta":{"text":"For this recipe, we wanted to mimic the experience of classic 3-2-1 ribs as much as possible, so we went with seasonings that you'll find in a lot of smoky pork recipes. Mustard is used a lot as a coating for pork shoulder, so we just tossed it in here in powdered form. Even allspice, which might seem like the weirdest addition on this list, is used in a few recipes because it adds depth and complexity to the rub."}}]},{"title":"Pat Pork Dry","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/51/03.mp4","ingredients":["Pork Spare Ribs"]}},{"type":"text","meta":{"text":"Pat your pork ribs dry with paper towels."}},{"type":"flavour_text","meta":{"text":"You should always pat your meat dry so your seasonings will stick better. If you bought your pork ribs pre-packaged at a grocery store, this also gets rid of any leftover liquid from the packaging."}}]},{"title":"Remove Silverskin","estimated_duration_minutes":8,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/51/04.mp4","pro_tip":"When you're removing the silverskin, sticking a spoon handle or a butter knife under the membrane makes it a little easier to get started. You can use a paper towel to get a more sturdy grip while you're pulling."}},{"type":"text","meta":{"text":"Pull off the silverskin from the bone side of your ribs."}},{"type":"flavour_text","meta":{"text":"Peeling off the membrane from your ribs makes it easier for the smoky flavor to get into the meat. Plus, it's kind of fun. Is that strange for us to say? Whatever, no shame."}}]},{"title":"Season Pork","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/51/05.mp4"}},{"type":"text","meta":{"text":"Sprinkle your rub all over and massage it in."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/51/06.mp4","overlay_text":[{"text":"Avoid the bones","start_time":7,"end_time":14}]}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the pork ribs, staying away from bones as much as possible."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"category":"pork","animal":"pork","cut_type":"other","cut":"rib_pork","recommended_temperature":"fall_apart"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"If you're new to the world of spare ribs, the idea of cooking your pork to such a high temperature might seem completely insane, but stick with us for a moment. Pork ribs have a lot more collagen than a pork chop, and if the temperature isn't high enough for the collagen fibers to break down, the meat would be way too tough to the point of being darn near inedible. Letting the meat cook longer and to a higher temperature will let that connective tissue gelatinize and moisturize the muscle, which is what gives you that tender, melty meat that makes pork spare ribs so well-loved. On top of that, this cut has thicker, harder fat which needs more time to completely render."}}]},{"title":"Put Pork in Smoker","estimated_duration_minutes":180,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/51/09.mp4"}},{"type":"text","meta":{"text":"Set the pork ribs meaty side up in the smoker."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the smoker."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook to <temperature c=\"60\" f=\"140\" />","estimated_duration_minutes":180,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_internal_temp":1920}}]},{"title":"Spritz and Wrap Pork","estimated_duration_minutes":4,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/51/10.mp4","ingredients":["<measurement metric=\"250ml (1 Cup)\" imperial=\"1 Cup (250ml)\" /> Apple Juice"]}},{"type":"text","meta":{"text":"Spritz the pork ribs with your apple juice, then tightly wrap them in foil or butcher paper with the probe poking out."}},{"type":"flavour_text","meta":{"text":"It turns out that even meat gets the meat sweats. Once your ribs get hot enough, moisture on the surface evaporates, cooling the meat and causing the temperature stall that strikes fear into the hearts of pitmasters everywhere. The fat will also have started to render by this point, so wrapping the meat will keep your ribs from losing too much precious moisture. That little spray of apple juice will help with this too, and it's going to add a nice smack of sweetness."}}]},{"title":"Raise Temperature","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/51/13.mp4","overlay_text":[{"text":"<temperature c=\"120\" f=\"250\" />","start_time":1,"end_time":5}]}},{"type":"text","meta":{"text":"Turn up your smoker to <temperature c=\"120\" f=\"250\" /> ."}}]},{"title":"Return Pork to Smoker","estimated_duration_minutes":120,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/51/11.mp4"}},{"type":"text","meta":{"text":"Stick your pork ribs back in the smoker."}},{"type":"flavour_text","meta":{"text":"Once the fat is rendering, the meat will have reached the perfect level of smokiness, so you can wrap it and finish off the cook with heat alone."}}]},{"title":"Cook to <temperature c=\"90\" f=\"195\" />","estimated_duration_minutes":120,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_internal_temp":2880}}]},{"title":"Unwrap Pork","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/51/12.mp4"}},{"type":"text","meta":{"text":"Unwrap your ribs."}}]},{"title":"Raise Temperature","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/51/13.mp4","overlay_text":[{"text":"<temperature c=\"150\" f=\"300\" />","start_time":1,"end_time":5}]}},{"type":"text","meta":{"text":"Turn up your smoker to <temperature c=\"150\" f=\"300\" />."}},{"type":"flavour_text","meta":{"text":"We want a tiny bit more heat for the last bit of the cook because we're about to add BBQ sauce, and the heat is going to give the sauce a nice color. This phase of the cook should be pretty quick because we're aiming for a nice, thick glaze, and leaving it for too long might just make the sauce melt."}}]},{"title":"Brush Pork with Sauce","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/51/14.mp4","ingredients":["<measurement metric=\"125ml (½ Cup)\" imperial=\"½ Cup (125ml)\" /> BBQ Sauce"]}},{"type":"text","meta":{"text":"Brush the ribs with your BBQ sauce."}},{"type":"flavour_text","meta":{"text":"Lay it on thick! Don't be scared. There's no way you're going to be graceful eating these saucy ribs anyway, so you might as well go for broke."}}]},{"title":"Return Pork to Smoker","estimated_duration_minutes":30,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/51/15.mp4"}},{"type":"text","meta":{"text":"Pop your ribs back in the smoker for the last bit of cooking."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":60,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Pork from Heat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/51/16.mp4"}},{"type":"text","meta":{"text":"Let your pork ribs rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so meat needs to be moved to a room temperature surface after you take it off of heat. If not, your melt-in-your-mouth ribs may be closer to disintegrate-in-your-mouth ribs."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":20,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/51/18.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":1,"end_time":5}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Enjoy!","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/51/19.mp4"}},{"type":"text","meta":{"text":"Cut your ribs between each bone to serve."}},{"type":"flavour_text","meta":{"text":"Now's the time to load up your plate with whatever barbecue sides strike your fancy. We like ours with a nice coleslaw and some cornbread. And even though it probably goes without saying, a classic barbecue platter goes nicely with a cold beer or cider. You also might want to grab some moist towelettes while you're at it."}}]}]},{"id":5,"schema_version":1,"appliance":"oven","slug":"breaded-chicken-breast","tags":["oven","pan","indoor","chicken"],"likes":0,"first_published_at":"2023-10-16T16:30:14.000Z","updated_at":"2025-02-24T23:13:43.000Z","title":"Chicken Breast","short_title":"Breaded Chicken Breast","subtitle":"Breaded with Sun Dried Tomatoes and Thyme","web_subtitle":"Breaded with Sun Dried Tomatoes and Thyme","image":"https://recipes.meater.cloud/videos/6/image.jpg","video":"https://recipes.meater.cloud/videos/6/preview.mp4","description":{"prep_time_minutes":30,"cook_time_minutes":30,"difficulty":"medium","text":"How do you choose between cooking a nice meal or cooking an easy one? The answer is: You don't! Just make this recipe! It's easy to make, but looks and tastes like fine dining. The sun dried tomatoes and fresh thyme combine perfectly for a classic Italian flavor, the thin layer of mustard adds unique tanginess, and the quick sear before baking brings color and crunch to the chicken. Plus, chicken breast is one of the healthier proteins, so you can feel great about what you're eating without being annoyed at the lack of taste.\n\nThe downside of chicken breast's low fat content is that it can end up dry pretty easily, so using a meat thermometer is the key to avoiding that. But not just any meat thermometer! Not only will MEATER let you know when to take your chicken out of the oven to hit the perfect temperature, but the MEATER app will also give you doneness recommendations based on what's going to give you the juiciest result.\n\nSince you've already got some carbs in your main dish, our recommendation is to go with veggies for your side, like a Caesar salad with crisp lettuce. Chicken breast is a super lean protein, so you can also lean into the healthiness and steam some vegetables. A nice glass of white wine will look gorgeous next to your beautiful breaded chicken, so reach for something dry like sauvignon blanc or chardonnay. You can also keep it a bit more casual with a citrusy beer like IPA.","web_text":"It only takes a few simple ingredients to make a juicy, crunchy chicken breast that's packed with classic Italian flavors."},"preparation":{"video":"https://recipes.meater.cloud/videos/6/prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"2 Chicken Breasts","information":"About <measurement metric=\"200g\" imperial=\"7 oz\" /> each recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"1 Tbsp Fresh Thyme"},{"name":"1 Tbsp English Mustard"},{"name":"2 Tbsp Sun Dried Tomatoes","information":"Oil should be drained"},{"name":"3 Tbsp Bread Crumbs","information":"Panko bread crumbs can be used"},{"name":"Oil","information":"Just enough to lightly coat the chicken\n\nOils with higher smoke point recommended, like avocado or grapeseed oil"},{"name":"Salt to Taste"},{"name":"Black Pepper to Taste"}]},{"title":"Tools","type":"tools","items":[{"name":"Paper Towels"},{"name":"Food Processor"},{"name":"Basting Brush"},{"name":"Tongs"},{"name":"Roasting Rack"},{"name":"2 Baking Trays"},{"name":"Pan","information":"Non-stick recommended"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Remove Thyme Stems","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/6/02.mp4","ingredients":["1 Tbsp Fresh Thyme"]}},{"type":"text","meta":{"text":"Pull your thyme leaves off of the stems."}},{"type":"flavour_text","meta":{"text":"Thyme has a delicate and aromatic flavor that won't mask the subtle taste of the chicken breast. The blend of thyme and sun-dried tomatoes creates such a classically delicious Italian flavor that you might just start doing involuntary hand gestures while you're eating it. Make sure to only use the thyme leaves, since the stems have too much of a twiggy texture, and can also burn pretty easily."}}]},{"title":"Blend Breading Mixture","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/6/03.mp4","pro_tip":"If you're going for the most perfect bread crumb texture and color, your best bet is making them at home. All you need to do is bake a loaf of fresh bread for 15-20m, then cut it into chunks and run them through your food processor.","ingredients":["1 Tbsp Fresh Thyme","2 Tbsp Sun Dried Tomatoes","3 Tbsp Bread Crumbs"]}},{"type":"text","meta":{"text":"Drain the tomatoes, then blend them with your bread crumbs and thyme leaves on high speed, just until the mixture is crumbly and evenly red."}}]},{"title":"Dry Breading Mixture","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/6/04.mp4"}},{"type":"text","meta":{"text":"Spread your breading mixture evenly on one of your baking trays and let it air dry."}},{"type":"flavour_text","meta":{"text":"Texture is a big element of this recipe, and you want to give the breading time to air dry so it can get good and crunchy. Spreading it out in a tray also makes it easier to apply, because you can just slap that chicken right in there after you've added the mustard."}}]},{"title":"Pre-Heat Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/6/01.mp4","overlay_text":[{"text":"<temperature c=\"175\" f=\"350\" />","start_time":2,"end_time":6}]}},{"type":"text","meta":{"text":"Pre-heat your oven to <temperature c=\"175\" f=\"350\" />. This can take up to 15m."}},{"type":"flavour_text","meta":{"text":"Chicken breast is a super lean meat, so it doesn't need to be cooked slowly since there's no fat to render. Instead, it's better to cook at a medium high temperature so it's ready faster, and so it ends up a lovely golden color instead of a weird pasty white or a sad beige."}}]},{"title":"Pre-Heat Pan","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/6/05.mp4"}},{"type":"text","meta":{"text":"Pre-heat your pan on medium high for 1m."}}]},{"title":"Pat Chicken Dry","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/56/01.mp4","ingredients":["2 Chicken Breasts"]}},{"type":"text","meta":{"text":"Pat your chicken breasts dry with paper towels."}},{"type":"flavour_text","meta":{"text":"You should always pat your meat dry so your oil and seasonings will stick better. If you bought your chicken breasts pre-packaged at a grocery store, this also gets rid of any leftover liquid from the packaging."}}]},{"title":"Season Chicken","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/6/06.mp4","ingredients":["2 Chicken Breasts","Oil","Salt to Taste","Black Pepper to Taste"]}},{"type":"text","meta":{"text":"Sprinkle salt and pepper all over and pat it in, then coat the chicken with your oil."}},{"type":"flavour_text","meta":{"text":"The salt and pepper may bring the flavor, but oil is what brings them together and makes them work. Not only does it bind the seasoning to the meat, it also conducts heat to the surface of the meat to crisp it up."}}]},{"title":"Sear Chicken","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/6/07.mp4"}},{"type":"text","meta":{"text":"Sear your chicken all over, just until it's lightly golden."}},{"type":"flavour_text","meta":{"text":"The point of this step is just to create texture and color right on the surface of the chicken, not to actually cook it. Only leave it in the pan as long as it takes to get a touch of color, or the meat might start to dry out."}}]},{"title":"Brush Chicken with Mustard","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/6/08.mp4","ingredients":["2 Chicken Breasts","1 Tbsp English Mustard"]}},{"type":"text","meta":{"text":"Measure out your mustard, then brush a thin layer on just the top of each chicken breast."}},{"type":"flavour_text","meta":{"text":"Since the chicken won't be fully cooked at this point, it's important to separate the mustard you'll be using so you don't contaminate the rest of the bottle or jar. English mustard is pungent and colorful without being overpowering, but we suggest avoiding spicy, creamy, or ground mustards since they have a stronger flavor and won't add as much color."}}]},{"title":"Bread Chicken","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/6/09.mp4"}},{"type":"text","meta":{"text":"Lightly press your chicken breasts in the breading until the tops are covered."}},{"type":"flavour_text","meta":{"text":"When you bread only the tops of your chicken breasts, you'll end up with a fancy, professional-looking presentation. Also, since we don't flip the chicken during baking, we don't bread the bottoms because the coating won't cook evenly."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/6/10.mp4","overlay_text":[{"text":"Feel for probe placement","start_time":5,"end_time":9}]}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the chicken breast."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"category":"poultry","animal":"chicken","cut_type":"chicken","cut":"breast","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"We like cooking our chicken breast to <temperature c=\"75\" f=\"167\" /> because it's just high enough to get some crisp on the skin, but not so high that the meat gets all dry and crumbly. It's also extra crucial to cook poultry to a safe temperature since chicken and turkey can carry salmonella, so cooking it to a higher target ensures that it's okay to eat."}}]},{"title":"Put Chicken in Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/6/13.mp4"}},{"type":"text","meta":{"text":"Place the chicken breasts on a rack and stick them in the oven. Wash your tongs and cooking surfaces."}},{"type":"flavour_text","meta":{"text":"Raised racks let heat flow all around the meat, which means better color and more even cooking, and a foil-lined tray under the rack will make cleanup much easier. Since the chicken is still raw even after searing, it's a good idea to wash anything that's come in contact with it."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the oven."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":30,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Chicken from Heat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/6/15.mp4"}},{"type":"text","meta":{"text":"Let your chicken rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so smaller cuts like these ones need to be moved to a room temperature surface after you take them off of heat. If not, your chicken breasts might end up with that dusty texture while you're chewing it. You know what we're talking about."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":5,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/6/17.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":2,"end_time":5}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Enjoy!","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/6/18.mp4"}},{"type":"text","meta":{"text":"Slice your chicken along the length of the breasts to serve, using light pressure to preserve the breading."}},{"type":"flavour_text","meta":{"text":"If you're as big a fan of color pops as we are, you can sprinkle some fresh thyme and chopped sun dried tomatoes on your chicken before serving it up. Pair it with something fresh like steamed vegetables or Caesar salad, and enjoy with a dry white wine or citrusy beer."}}]}]},{"id":55,"schema_version":1,"appliance":"oven","slug":"reverse-seared-pork-tenderloin","tags":["pan","indoor","pork"],"likes":0,"first_published_at":"2023-11-05T22:59:04.000Z","updated_at":"2025-02-24T23:22:18.000Z","title":"Pork Tenderloin Fillet","short_title":"Reverse Seared Pork Tenderloin","subtitle":"Reverse Seared","web_subtitle":"Reverse Seared","image":"https://recipes.meater.cloud/videos/76/Image.jpg","video":"https://recipes.meater.cloud/videos/76/Preview.mp4","description":{"prep_time_minutes":30,"cook_time_minutes":50,"difficulty":"easy","text":"You're probably used to thinking of pork as more of a casual protein, reserved for breakfasts, barbecues, and busy nights where you don't have a lot of time to cook. But who knew eating pork could be more of a luxury experience? Well, we did. And now you do too! True to its name, the tenderloin is the most tender, juicy, and dangly cut of pork, but it doesn't carry quite as high a price tag as its beefy counterpart.\n\nThe key to perfect pork tenderloin is taking your time. Since it doesn't have as much fat as other cuts of pork, it can dry out if it's overcooked. Low and slow cooking is the best way to avoid this, along with using MEATER to make sure you're hitting the perfect internal temperature. Once that's done, just give it a sear so you'll still end up with a gorgeous golden brown crust.\n\nSince this is a bit more of a high-end cut of pork, we recommend stepping it up from the usual veggies. Maybe opt for sautéed mushrooms or risotto. Or mushroom risotto! Refreshing beverages are the best option so you don't overpower your pork, so reach for a crisp cider or a lighter red wine like pinot noir.","web_text":"Put those nightmares about dry pork behind you. This cut is as tender as the name suggests, and it's even super easy to cook."},"preparation":{"video":"https://recipes.meater.cloud/videos/76/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"Pork Tenderloin Fillet","information":"<measurement metric=\"500g\" imperial=\"18 oz\" /> recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"Oil","information":"Just enough to lightly coat the pan\n\nOils with higher smoke point recommended, like avocado or grapeseed oil"},{"name":"Salt to Taste","information":"Salt flakes recommended"},{"name":"Black Pepper to Taste","information":"Freshly ground recommended"}]},{"title":"Tools","type":"tools","items":[{"name":"Paper Towels"},{"name":"Tongs"},{"name":"Roasting Rack"},{"name":"Baking Tray"},{"name":"Pan","information":"Cast iron or steel recommended"},{"name":"Knife"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Pre-Heat Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/instructional/oven/preheat.mp4","overlay_text":[{"text":"<temperature c=\"120\" f=\"250\" />","start_time":1,"end_time":6}]}},{"type":"text","meta":{"text":"Pre-heat your oven to <temperature c=\"120\" f=\"250\" />. This can take up to 15m."}},{"type":"flavour_text","meta":{"text":"Pork tenderloin doesn't have as much fat content as other cuts, so you don't want to crank up the heat as much as you would for something like a pork chop. Cooking low and slow will keep the meat from drying out, which will stop your guests from thinking that the name \"tenderloin\" is just some big lie."}}]},{"title":"Pat Fillet Dry","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/76/02.mp4","ingredients":["Pork Tenderloin Fillet"]}},{"type":"text","meta":{"text":"Pat your pork fillet dry with paper towels."}},{"type":"flavour_text","meta":{"text":"You should always pat your meat dry so your seasonings will stick better. If you bought your pork pre-packaged at a grocery store, this also gets rid of any leftover liquid from the packaging."}}]},{"title":"Trim Excess Fat","estimated_duration_minutes":10,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/76/03.mp4"}},{"type":"text","meta":{"text":"Trim the fat and silverskin from the pork."}},{"type":"flavour_text","meta":{"text":"There tends to be a lot of tough and chewy sinew on the outside of the meat, and if it gets left on, you might be fighting with your food more than you want to. Take your time and be careful when you're trimming the fat so you're not accidentally hacking off pieces of the meat as well."}}]},{"title":"Season Fillet","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/76/04.mp4","ingredients":["Pork Tenderloin Fillet","Salt to Taste","Black Pepper to Taste"]}},{"type":"text","meta":{"text":"Sprinkle salt and pepper all over and pat it in."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/76/06.mp4","overlay_text":[{"text":"Feel for probe placement","start_time":4,"end_time":7}]}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the fillet."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"seconds_delay_before_ready":600,"category":"pork","animal":"pork","cut_type":"steak","cut":"tenderloin","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"A lot of us have not-so-fond memories of eating super dry pork at least once in our lives. To avoid reliving that experience, we recommend cooking your tenderloin to <temperature c=\"60\" f=\"140\" />. It's that perfect balance where the meat is safely cooked, but it's still super juicy. It's not quite as high as we'd go for pork chops, because tenderloin has less fat content and can hit that dry point quicker. Don't worry if your pork is still the tiniest bit pink, because we want to see that tinge there when we're going for maximum texture and flavor."}}]},{"title":"Put Fillet in Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/76/08.mp4"}},{"type":"text","meta":{"text":"Place the pork on a rack and stick it in the oven."}},{"type":"flavour_text","meta":{"text":"Raised racks let heat flow all around the meat, which means better color and more even cooking. A foil-lined tray under the rack will seriously improve your life when it's time to clean up the kitchen. High five, past self."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the oven."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":35,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Fillet from Heat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/76/11.mp4"}},{"type":"text","meta":{"text":"Let your pork rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so smaller cuts like this one need to be moved to a room temperature surface after you take them off of heat. If not, your medium rare fillet may be closer to medium, or your well done fillet may be more useful for hitting baseballs."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":10,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/76/13.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":2,"end_time":6}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Pat Fillet Dry","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/76/14.mp4"}},{"type":"text","meta":{"text":"Pat your pork fillet dry with paper towels."}},{"type":"flavour_text","meta":{"text":"Leftover moisture on your fillet will make it steam instead of sear. This is great for a spa day, but not so much for getting a beautiful crust."}}]},{"title":"Pre-Heat Pan","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/76/15.mp4","ingredients":["Oil"]}},{"type":"text","meta":{"text":"Pre-heat your pan on high for 1m and add oil."}},{"type":"flavour_text","meta":{"text":"If you don't have a cast iron pan, make sure to add some extra oil to help develop a nice crust on the outside of the meat."}}]},{"title":"Sear Fillet","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/76/16.mp4"}},{"type":"text","meta":{"text":"Sear your fillet all over, just until it's golden brown."}},{"type":"flavour_text","meta":{"text":"The point of this step is just to create a crust right on the surface of the pork, not to cook the pork more. Only leave it in the pan as long as it takes to get the right texture, or the meat might overcook."}}]},{"title":"Enjoy!","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/76/17.mp4","pro_tip":"If you choose to use finishing salt and pepper, salt flakes and freshly ground peppercorns will give you more flavor and add a little extra crunch to your fillet."}},{"type":"text","meta":{"text":"Slice your tenderloin into <measurement metric=\"5 cm\" imperial=\"2\"\" /> medallions to serve."}},{"type":"flavour_text","meta":{"text":"Pork goes well with a lot of side dishes, but for a nicer cut like this one, we like to go all out with a classy risotto, or something with mushrooms or truffle. If you'd like a nice beverage to go with it, reach for something good and refreshing, like cider or a light red wine."}}]}]},{"id":10,"schema_version":1,"appliance":"smoker","slug":"smoked-brisket","tags":["beef","outdoor","smoking","brisket","texas"],"likes":0,"first_published_at":"2023-10-13T15:09:32.000Z","updated_at":"2025-02-24T23:28:37.000Z","title":"Beef Brisket","short_title":"Smoked Brisket","subtitle":"Smoked Texas Style","web_subtitle":"Smoked Texas Style","image":"https://recipes.meater.cloud/videos/15/image.jpg","video":"https://recipes.meater.cloud/videos/15/preview.mp4","description":{"prep_time_minutes":30,"cook_time_minutes":900,"difficulty":"medium","text":"They say that anything worth having is worth waiting for. The process of smoking a brisket is pretty simple, but if you really want that melt-in-your-mouth beef (and trust us, you do), the key is to take your time and not rush it. Slow-smoked brisket is rich and full of flavor all by itself, so we like staying true to the classic Texas style of simple salt and pepper seasoning.\n\nIf you've never smoked a brisket before, brace yourself, because that bad boy is going to be cooking for a long while. If you're an early riser, you can get up with the sun, smoke all day, and have a brisket dinner. As an alternative, we like to smoke it overnight, then give it a long rest so it's ready just in time for lunch. If you've never done an overnight smoke, we understand that it might sound a bit scary. But don't you worry, because MEATER will keep you updated at key moments in your cook so you don't have to stand out by the smoker in your bathrobe all night long!\n\nBrisket is filling enough that you might not even need to make a side dish. If you're feeling ambitious, balance out your beef with a lighter dish like salad, or some kind of carb like Texas toast or garlic bread (or garlic Texas toast!). Nothing beats a cold beer at a barbecue, and we recommend an IPA to cut through the fat of the brisket, or a stout to enhance the rich and smoky flavor of the meat.","web_text":"Behold, the king of barbecue meats! This massive hunk of beef may take a long time to cook, but boy is it worth it."},"preparation":{"video":"https://recipes.meater.cloud/videos/15/prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"Beef Brisket","information":"<measurement metric=\"6kg\" imperial=\"14 lbs\" /> recommended\n\nUntrimmed recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"Salt to Taste","information":"Salt flakes recommended"},{"name":"Black Pepper to Taste","information":"Freshly ground recommended"}]},{"title":"Tools","type":"tools","items":[{"name":"Smoker Fuel"},{"name":"Foil","information":"Butcher paper can be used"},{"name":"Paper Towels"},{"name":"Grilling Spatula"},{"name":"Large Knife","information":"Chef's knife or boning knife recommended"},{"name":"Dish Towel"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Prepare Fatty Side","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/15/01.mp4","ingredients":["Beef Brisket"]}},{"type":"text","meta":{"text":"Trim the thicker, harder fat from the more marbled side of your brisket, then pat it dry with paper towels."}},{"type":"flavour_text","meta":{"text":"Obviously you need some marbling in the meat if you want to end up with really succulent beef. The trouble is, not all briskets are created equal, and some have extra fat on them or just haven't been trimmed as much by the butcher. When you've got a super chunky and hard layer, it isn't actually going to render while you're cooking. Trimming off this extra fat also makes it easier for the smoky flavor to get into the meat."}}]},{"title":"Prepare Lean Side","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/15/02.mp4"}},{"type":"text","meta":{"text":"Flip the brisket, then trim any hard fat and pat it dry as well."}},{"type":"flavour_text","meta":{"text":"You should always pat your meat dry so your seasonings will stick better. If you bought your brisket pre-packaged at a grocery store, this also gets rid of any leftover liquid from the packaging."}}]},{"title":"Season Brisket","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/15/03.mp4","overlay_text":[{"text":"Be generous","start_time":4,"end_time":9}],"ingredients":["Beef Brisket","Salt to Taste","Black Pepper to Taste"]}},{"type":"text","meta":{"text":"Sprinkle a heaping helping of salt and pepper all over, and pat it in."}},{"type":"flavour_text","meta":{"text":"Brisket is a heavy cut of beef and is hard to overseason, so just go wild with the salt and pepper. We almost always suggest using salt flakes and freshly ground pepper in our recipes, but it's an especially big deal for barbecue staples like this. Most die-hard barbecuers will agree that course seasonings are best for adding more color and crunch to the outside of your meat, so we urge you to avoid finely ground seasonings unless you plan on getting some weird looks at your next cook-off."}}]},{"title":"Pre-Heat Smoker","estimated_duration_minutes":15,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/15/04.mp4","pro_tip":"We use a pellet smoker for a lot of our recipes, but you can still cook this recipe with whatever kind of smoker you have. Just make sure to keep an eye on your ambient temperature so you know when you need to add more fuel to the fire.","overlay_text":[{"text":"<temperature c=\"105\" f=\"220\" />","start_time":9,"end_time":12}]}},{"type":"text","meta":{"text":"Pre-heat your smoker to <temperature c=\"105\" f=\"220\" />. Turn on the Super Smoke setting if you have the option."}},{"type":"flavour_text","meta":{"text":"Brisket needs to cook slowly so it doesn't dry out, and so its tough connective tissue has time to break down."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/15/05.mp4","overlay_text":[{"text":"Avoid any fatty layers","start_time":2,"end_time":7}]}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the brisket, staying away from big chunks of fat."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"category":"beef","animal":"beef","cut_type":"roast","cut":"brisket","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"If you're new to the world of brisket, the idea of cooking your beef to such a high temperature might seem completely insane, but stick with us for a moment. Brisket has a lot more collagen than a steak, and if the temperature isn't high enough for the collagen fibers to break down, the meat would be way too tough to the point of being darn near inedible. Letting the meat cook longer and to a higher temperature will let that connective tissue gelatinize and moisturize the muscle, which is what gives you that tender, melty meat that makes brisket so well-loved. On top of that, this cut has thicker, harder fat which needs more time to completely render."}}]},{"title":"Put Brisket in Smoker","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/15/08.mp4"}},{"type":"text","meta":{"text":"Set the brisket fatty side up in the smoker."}},{"type":"flavour_text","meta":{"text":"The perfect brisket is a mouthful of melty, meaty goodness. If the fattier side is at the top, it melts onto the beef instead of just dripping off the bottom, so your brisket will be more moist and juicy."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the smoker."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook to <temperature c=\"75\" f=\"165\" />","estimated_duration_minutes":420,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_internal_temp":2400}}]},{"title":"Wrap Brisket in Foil","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/15/10.mp4","pro_tip":"For extra tender and flavorful brisket, you can add a little bit of beef fat when you're wrapping."}},{"type":"text","meta":{"text":"Tightly wrap the brisket in foil with the probe poking out."}},{"type":"flavour_text","meta":{"text":"It turns out that even meat gets the meat sweats. Once your brisket hits <temperature c=\"65\" f=\"150\" /> or so, moisture on the surface evaporates, cooling the meat and causing the temperature stall that strikes fear into the hearts of pitmasters everywhere. The fat will also have started to render by this point, so wrapping the meat will keep your brisket from losing too much precious moisture."}}]},{"title":"Return Brisket to Smoker","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/15/11.mp4"}},{"type":"text","meta":{"text":"Stick your brisket back in the smoker."}},{"type":"flavour_text","meta":{"text":"Once the fat is rendering, the meat will have reached the perfect level of smokiness, so you can wrap it and finish off the cook with heat alone."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":360,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Brisket from Heat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/15/13.mp4"}},{"type":"text","meta":{"text":"Let your brisket rest covered for up to 4h."}},{"type":"flavour_text","meta":{"text":"Our resting algorithm assumes that meat is rested uncovered on a room temperature surface, so for your normal MEATER cooks, we don't recommend wrapping during the rest because it can throw off the estimation. For big cuts like this, though, we want to give the juices extra time to redistribute through the meat, and wrapping helps to retain heat."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":120,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/15/15.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":3,"end_time":6}]}},{"type":"text","meta":{"text":"Pull out the probe and unwrap your brisket."}}]},{"title":"Enjoy!","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/15/16.mp4"}},{"type":"text","meta":{"text":"Slice your brisket against the grain to serve."}},{"type":"flavour_text","meta":{"text":"Beef that's too hard to chew through can ruin your whole day. Low and slow cooking will help you prevent this, of course, but it's also a good idea to always slice your beef against the grain. This cuts through the meat fibers and shortens them, which makes your brisket easier to eat. If you want to round out the meal, have some salad or garlic bread on the side, and wash it all down with a nice cold beer."}}]}]},{"id":65,"schema_version":1,"appliance":"gas_grill","slug":"rotisserie-lamb-shoulder","tags":["outdoor","grill"],"likes":0,"first_published_at":"2024-03-29T12:00:50.000Z","updated_at":"2025-02-24T23:33:43.000Z","title":"Rotisserie Lamb Shoulder","short_title":"Rotisserie Lamb Shoulder","subtitle":"Gas Grilled","web_subtitle":"Gas Grilled","image":"https://recipes.meater.cloud/videos/45/Image.jpg","video":"https://recipes.meater.cloud/videos/45/Preview.mp4","description":{"prep_time_minutes":40,"cook_time_minutes":200,"difficulty":"medium","text":"If you're ready to take your barbecue game up a bunch of notches, this one's for you. There's already something so satisfying about watching a big cut of meat rotating around on a spit, and this kind of cooking will give you a lamb shoulder that's evenly cooked and mind-blowingly tender. Throw in some basting with herb butter, and you'll have all of your neighbors wondering where and when you went to culinary school. But wait, there's more! What if we told you that the basting brush itself was made of fresh herbs?! Now you're cooking with gas! Literally!\n\nAfter that impressive display, you'll definitely want to make sure your lamb actually turns out well, especially since it's a more expensive meat. While you're keeping your guests entertained to earn your spot as the neighborhood's best host/barbecuer, MEATER does the hard work for you by letting you know how your lamb shoulder is doing and when it's ready to eat. We'll even send you alerts when it's the best time to baste.\n\nIf you're dropping the money on a nice lamb shoulder, chances are you're doing it because you like the flavor, which means you don't want to distract from it with overwhelming sides or sauces. We recommend serving it with a simple side of fresh vegetables or coleslaw, which you can do à la carte, or in little sandwiches or lamb tacos. Cold beer is a classic at a barbecue, and a citrusy beer like an IPA will be best for balancing out the flavor of the lamb.","web_text":"You know what's more fun than watching herby, buttery lamb shoulder rotate on a spit? Eating the lamb shoulder you watched rotating on a spit."},"preparation":{"video":"https://recipes.meater.cloud/videos/45/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"Lamb Shoulder","information":"About <measurement metric=\"2kg\" imperial=\"5 lb\" /> recommended\n\nBone in recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"2 Bunches Fresh Thyme"},{"name":"2 Bunches Fresh Rosemary"},{"name":"6 Cloves Garlic"},{"name":"1 Lemon"},{"name":"<measurement metric=\"250g\" imperial=\"1 Cup\" /> Unsalted Butter"},{"name":"<measurement metric=\"355ml\" imperial=\"12 fl oz\" /> Beer","information":"IPA recommended\n\nWater can be used"},{"name":"Oil","information":"Just enough to lightly coat the lamb\n\nOils with higher smoke point recommended, like avocado or grapeseed oil"},{"name":"1 tsp Ground Cumin"},{"name":"Salt to Taste","information":"Salt flakes recommended"},{"name":"Black Pepper to Taste","information":"Freshly ground recommended"}]},{"title":"Tools","type":"tools","items":[{"name":"Butcher's Twine"},{"name":"Shredding Claws","information":"Large forks can be used"},{"name":"Citrus Squeezer"},{"name":"Grater"},{"name":"Kitchen Scissors"},{"name":"Drip Pan"},{"name":"Saucepan"},{"name":"Large Knife","information":"Chef's knife or boning knife recommended"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Set Up Grill","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/45/01.mp4"}},{"type":"text","meta":{"text":"Fit your rotisserie attachment onto your grill, and take out the spit."}}]},{"title":"Chop Rosemary","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/45/02.mp4","ingredients":["1 Bunch Fresh Rosemary"]}},{"type":"text","meta":{"text":"Take one of your rosemary bunches, then pick the leaves from the stems and roughly chop them."}},{"type":"flavour_text","meta":{"text":"Rosemary feels like the jack of all trades of herbs, because it's a go-to flavoring for pretty much any protein you can think of. Lamb has a pretty distinct taste, so in this case we use rosemary because the robust and woody flavor will be able to stand up to the meat."}}]},{"title":"Chop Thyme","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/45/03.mp4","ingredients":["1 Bunch Fresh Thyme"]}},{"type":"text","meta":{"text":"Pull the leaves from one of your thyme bunches and roughly chop them."}},{"type":"flavour_text","meta":{"text":"It's well known that lamb and mint are a great combination. Thyme is part of the mint family, so it makes sense that it would complement lamb as well. "}}]},{"title":"Tie Herbs","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/45/04.mp4","ingredients":["1 Bunch Fresh Thyme","1 Bunch Fresh Rosemary"]}},{"type":"text","meta":{"text":"Tie the rest of the herbs together with your twine to make a brush."}},{"type":"flavour_text","meta":{"text":"Using a bundle of herbs as a basting brush will add an extra bit of flavor to the meat, as well as make you look really cool while you're doing it. If you'd rather keep it simple, you can just use a standard basting brush."}}]},{"title":"Mince Garlic","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/45/05.mp4","ingredients":["6 Cloves Garlic"]}},{"type":"text","meta":{"text":"Peel and mince your garlic."}}]},{"title":"Add Butter","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/45/06.mp4","ingredients":["<measurement metric=\"250g (1 Cup)\" imperial=\"1 Cup (250g)\" /> Unsalted Butter"]}},{"type":"text","meta":{"text":"Add your butter in with the other ingredients."}}]},{"title":"Zest Lemon","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/45/07.mp4","ingredients":["1 Lemon"]}},{"type":"text","meta":{"text":"Zest your lemon into the saucepan."}},{"type":"flavour_text","meta":{"text":"The zest and juice from your lemon will bring a brightness and zing to balance out the richness of the lamb meat."}}]},{"title":"Squeeze Lemon Juice","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/45/08.mp4","ingredients":["½ Lemon"]}},{"type":"text","meta":{"text":"Juice half of your lemon."}}]},{"title":"Add Cumin","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/45/09.mp4","ingredients":["1 tsp Ground Cumin"]}},{"type":"text","meta":{"text":"Sprinkle in your cumin."}},{"type":"flavour_text","meta":{"text":"Cumin is a really popular spice for lamb. It adds fragrance and depth to the flavor, and for this recipe especially, it works well with the rosemary, thyme, and lemon."}}]},{"title":"Trim Excess Fat","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/45/10.mp4","ingredients":["Lamb Shoulder"]}},{"type":"text","meta":{"text":"Trim the fat and silverskin from the top of your lamb."}},{"type":"flavour_text","meta":{"text":"Obviously you need some fat in the meat if you want to end up with really succulent lamb. The trouble is, not all lamb shoulders are created equal, and some have extra fat on them or just haven't been trimmed as much by the butcher. When you've got a super chunky and hard layer, it isn't actually going to render while you're cooking."}}]},{"title":"Oil Lamb","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/45/11.mp4","ingredients":["Lamb Shoulder","Oil"]}},{"type":"text","meta":{"text":"Coat the lamb shoulder with your oil."}},{"type":"flavour_text","meta":{"text":"The seasonings may bring the flavor, but oil is what brings them all together and makes them work. Not only does it bind the salt and pepper to the meat, it also conducts heat to the surface of the meat to crisp it up."}}]},{"title":"Season Lamb","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/45/12.mp4","ingredients":["Lamb Shoulder","Salt to Taste","Black Pepper to Taste"]}},{"type":"text","meta":{"text":"Sprinkle salt and pepper all over and pat it in."}}]},{"title":"Pre-Heat Grill","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/45/13.mp4","overlay_text":[{"text":"<temperature c=\"180\" f=\"350\" />","start_time":4,"end_time":8}]}},{"type":"text","meta":{"text":"Turn on your burners, close the lid, and let your grill hit about <temperature c=\"180\" f=\"350\" />. This can take up to 15m."}},{"type":"flavour_text","meta":{"text":"By only lighting one burner, you're setting up your grill for indirect heat cooking. This is a great method for a bunch of foods, and for lamb specifically, we're using it give the fat time to render and make the meat tender and juicy."}}]},{"title":"Tie Lamb with Twine","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/45/14.mp4"}},{"type":"text","meta":{"text":"Wrap your twine around the middle and ends of your lamb shoulder"}},{"type":"flavour_text","meta":{"text":"Trussing your lamb keeps it all together and tidy. This way, it'll cook more evenly than if it's just weirdly shaped and spilling out all over the place."}}]},{"title":"Skewer Lamb","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/45/15.mp4"}},{"type":"text","meta":{"text":"Push the spit through the middle of your lamb."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/45/17.mp4","overlay_text":[{"text":"Avoid the bone and spit","start_time":4,"end_time":8}]}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the lamb shoulder, staying away from the large bone and any part of the spit."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"category":"lamb","animal":"lamb","cut_type":"roast","cut":"shoulder","recommended_temperature":"meater_recommends","alerts":[{"name":"Baste Lamb","type":"time_repeating","value":1800}]}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"If you're new to the world of pulled lamb, the idea of cooking your lamb to such a high temperature might seem completely insane, but stick with us for a moment. Lamb shoulder has a lot more collagen than a lamb chop, and if the temperature isn't high enough for the collagen fibers to break down, the meat would be way too tough to the point of being darn near inedible. Letting the meat cook longer and to a higher temperature will let that connective tissue gelatinize and moisturize the muscle, which is what gives you that tender, melty meat that makes pulled lamb so well-loved. On top of that, this cut has thicker, harder fat which needs more time to completely render."}}]},{"title":"Put Lamb in Grill","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/45/19.mp4","pro_tip":"Keep an eye on your grill's ambient temperature in case you need to add more fuel mid-cook. You can use the MEATER app's custom alerts to let you know if the temperature starts dropping."}},{"type":"text","meta":{"text":"Stick the spit in the grill and start up the rotation."}}]},{"title":"Put Drip Pan in Grill","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/45/21.mp4","ingredients":["<measurement metric=\"355ml (12 fl oz)\" imperial=\"12 fl oz (255ml)\" /> Beer"]}},{"type":"text","meta":{"text":"Set your pan under the lamb and fill it with your beer."}},{"type":"flavour_text","meta":{"text":"As the grill heats up, the beer in the drip pan will create a nice little sauna to make the lamb more moist and tender. Any kind of liquid will do the trick, so you can just use water if you'd prefer, but we like the flavor that the beer adds to the meat. The pan is going to be left at high temperatures for a long time, so it's best to use a disposable one, or at least one you're not attached to."}}]},{"title":"Melt Butter","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/45/23.mp4"}},{"type":"text","meta":{"text":"Set the saucepan in the grill until the butter melts, then stir it well and set it aside."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the grill."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook 30 Minutes","estimated_duration_minutes":30,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_time":1800}}]},{"title":"Baste Lamb","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/45/24.mp4"}},{"type":"text","meta":{"text":"Brush the lamb with your herb butter every 30m. Keep the brush over the drip pan to avoid butter falling onto the burner."}},{"type":"flavour_text","meta":{"text":"Basting the lamb helps to keep it from drying out in the heat of the grill. Just be careful not to keep the grill lid open too long, because this can drag out the cook and counteract the basting."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":150,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Lamb from Heat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/45/25.mp4"}},{"type":"text","meta":{"text":"Let your lamb rest on a cutting board."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":20,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe and Skewer","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/45/27.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":1,"end_time":4}]}},{"type":"text","meta":{"text":"Pull out the probe and spit using oven mitts."}}]},{"title":"Cut Twine and Remove Bone","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/45/28.mp4"}},{"type":"text","meta":{"text":"Snip off the twine with kitchen scissors, and throw away the bones and cartilage from your lamb."}},{"type":"flavour_text","meta":{"text":"Okay, we know we literally just said to throw away any cartilage you find, but we also won't judge you if you want to eat it."}}]},{"title":"Enjoy!","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/45/29.mp4"}},{"type":"text","meta":{"text":"Shred the lamb with shredding claws or large forks, and serve it on a sandwich or à la carte."}},{"type":"flavour_text","meta":{"text":"Pulled lamb isn't exactly known for being a graceful meal, but let's be honest, that's part of the fun of it. If you choose to, you can embrace the mess and top it with the sauce of your choice. Serve your lamb with simple sides like coleslaw or salad, and pair it with a citrusy beer."}}]}]},{"id":20,"schema_version":1,"appliance":"none","slug":"garlic-butter","tags":["indoor","sauce"],"likes":0,"first_published_at":"2023-10-13T13:11:58.000Z","updated_at":"2025-02-24T23:37:44.000Z","title":"Garlic Butter","short_title":"Garlic Butter","subtitle":"Made with Fresh Herbs","web_subtitle":"Made with Fresh Herbs","image":"https://recipes.meater.cloud/videos/31/image.jpg","video":"https://recipes.meater.cloud/videos/31/preview.mp4","description":{"prep_time_minutes":20,"cook_time_minutes":0,"difficulty":"easy","text":"You can (and should) put this stuff on practically anything. It's insanely simple to whip up a nice garlic butter at home, and it's easy to tweak to your preference if you want to use different herbs or flavorings. Personally, we like fresh parsley and chives for color and flavor, and just a touch of lemon juice to add a little something extra.\n\nThis butter makes a decadent, flavorful topper for just about any cut of beef, and we've added a few combined recipes in our recipe menu if you want to cook your favorite steak and your garlic butter at the same time. You'll also get a ton of servings with this recipe, so if you run out of steak, go ahead and throw a healthy dollop on your seafood or vegetables. Or just buy more steak.","web_text":"Every slice of this garlicky, tangy, herby, buttery, and (most importantly) garlicky topper is like a little bit of paradise you can put on everything."},"preparation":{"video":"https://recipes.meater.cloud/videos/31/prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"<measurement metric=\"250g\" imperial=\"1 Cup\" /> Unsalted Butter","information":"Softened recommended"},{"name":"2 Tbsp Fresh Parsley"},{"name":"2 tsp Fresh Chives"},{"name":"4 Cloves Garlic"},{"name":"2 Tbsp Lemon Juice (About ½ Lemon)","information":"Freshly squeezed recommended"},{"name":"1 tsp Salt Flakes"},{"name":"2 tsp White Pepper"}]},{"title":"Tools","type":"tools","items":[{"name":"Parchment Paper"},{"name":"Citrus Squeezer"},{"name":"Mixing Bowl"},{"name":"Silicone Spatula"},{"name":"Knife"},{"name":"Cutting Board"}]}]},"steps":[{"title":"Cut Butter","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/01.mp4","pro_tip":"If you have the time, we recommend leaving your butter out for 2h to soften before mixing in the other ingredients. You can microwave it in a pinch, but be careful not to completely melt it.","ingredients":["<measurement metric=\"250g (1 Cup)\" imperial=\"1 Cup (250g)\" /> Unsalted Butter"]}},{"type":"text","meta":{"text":"Dice your butter into small squares."}},{"type":"flavour_text","meta":{"text":"If you've only got salted butter in your fridge, don't worry, we won't tell on you. We only recommend unsalted butter so that there's less risk of going overboard when you add salt later."}}]},{"title":"Chop Parsley","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/02.mp4","ingredients":["2 Tbsp Fresh Parsley"]}},{"type":"text","meta":{"text":"Cut off your parsley stems and finely chop the leaves."}},{"type":"flavour_text","meta":{"text":"Parsley is one of the strongest herbs, so we chose it to add a powerful peppery flavor to our butter. While you can experiment with using different herbs to your taste, we recommend parsley because its leafy texture won't disturb the smoothness of your butter like some more needly herbs. Parsley also adds a pop of bright color, and it makes your butter healthier. That's what we tell ourselves, anyway."}}]},{"title":"Slice Chives","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/03.mp4","ingredients":["2 tsp Fresh Chives"]}},{"type":"text","meta":{"text":"Thinly slice your chives."}},{"type":"flavour_text","meta":{"text":"Chives give your butter a nice onion taste without overpowering the other flavors, and they work well with the parsley to make your butter more colorful. We also recommend chives over other onion varieties because they won't make the butter quite as chunky."}}]},{"title":"Mince Garlic","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/04.mp4","ingredients":["4 Cloves Garlic"]}},{"type":"text","meta":{"text":"Peel and mince your garlic."}},{"type":"flavour_text","meta":{"text":"Ah, garlic. An ingredient so delicious and versatile that it has its own butter. We wanted this recipe to be customizable, so if you're like us and are never satisfied with the suggested garlic amount in recipes, you can feel free to go nuts."}}]},{"title":"Squeeze Lemon Juice","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/05.mp4","ingredients":["2 Tbsp Lemon Juice (About ½ Lemon)"]}},{"type":"text","meta":{"text":"Juice your lemon."}},{"type":"flavour_text","meta":{"text":"Other garlic butters may include herbs and onions like ours, but lemon juice is our own special twist on the recipe (please pardon the pun). The acidity adds a contrast to the other flavors to give the butter more complexity, and the liquid element makes it easier to mix the ingredients together."}}]},{"title":"Season Butter","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/06.mp4","ingredients":["1 tsp Salt Flakes","2 tsp White Pepper"]}},{"type":"text","meta":{"text":"Sprinkle in your salt and white pepper."}},{"type":"flavour_text","meta":{"text":"We chose white pepper both because the earthy flavor complements the herbs in the butter, and because it just looks less speckly in lighter sauces."}}]},{"title":"Mix Ingredients","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/07.mp4","overlay_text":[{"text":"Taste","start_time":10,"end_time":13}],"ingredients":["<measurement metric=\"250g\" imperial=\"1 Cup\" /> Unsalted Butter","2 Tbsp Fresh Parsley","2 tsp Fresh Chives","4 Cloves Garlic","2 Tbsp Lemon Juice (About ½ Lemon)","1 tsp Salt Flakes","2 tsp White Pepper"]}},{"type":"text","meta":{"text":"Stir the butter well. Taste it and add seasoning as needed."}}]},{"title":"Roll Butter Mixture","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/08.mp4"}},{"type":"text","meta":{"text":"Roll your butter into a sheet of parchment paper and twist it closed."}}]},{"title":"Chill Butter Mixture","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/09.mp4","pro_tip":"If you have any butter left over, you can keep it wrapped and leave it in the freezer, and it will keep for a long time. Just make sure to move it to the fridge a little bit before serving, or it'll be really difficult to cut through."}},{"type":"text","meta":{"text":"Put your butter roll in the fridge for up to 30m to set."}},{"type":"flavour_text","meta":{"text":"Rolling and chilling your butter helps you cut clean, circular pats to give your food a more professional presentation. If you're too anxious to taste that garlicky goodness and don't want to wait, you can use a melon baller to scoop out little butter balls."}}]},{"title":"Enjoy!","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/10.mp4"}},{"type":"text","meta":{"text":"Serve the butter on your favorite protein, on vegetables, or on toast."}}]}]},{"id":71,"schema_version":1,"appliance":"smoker","slug":"salt-crusted-sea-bass","tags":["salt","outdoor","fish"],"likes":0,"first_published_at":"2024-03-29T12:01:28.000Z","updated_at":"2025-02-24T23:48:26.000Z","title":"Salt-Crusted Sea Bass","short_title":"Salt-Crusted Sea Bass","subtitle":"Smoked","web_subtitle":"Smoked","image":"https://recipes.meater.cloud/videos/93/Image.jpg","video":"https://recipes.meater.cloud/videos/93/Preview.mp4","description":{"prep_time_minutes":30,"cook_time_minutes":40,"difficulty":"easy","text":"Right now you might be thinking something like, \"Salt crust? I want to eat something FROM the ocean, not eat the actual ocean.\" If we just took the words out of your mouth, let us assure you that the crust comes off before serving, so you're not about to take a big bite out of a salt chunk. When fish is smothered in salt while cooking, it keeps moisture from escaping, so your sea bass will turn out more moist and evenly cooked, and it will be flavorful without being overpowering. Think less briny and more divine-y.\n\nSalt-crusted sea bass is a beloved dish at several stylish restaurants, but the biggest drawback of cooking it is that there isn't a good way to monitor the temperature while the fish is covered. At least, there wasn't, until MEATER came on the scene. Our totally wireless probe makes it easy to keep an eye on your sea bass without having to mess up your beautiful salt casing.\n\nIf you want a full meal with a classic Mediterranean feel, enjoy your sea bass with a zingy Greek salad and some herb roasted potatoes. Fragrant white wines like riesling or sauvignon blanc are a perfect choice for this dish.","web_text":"We bet you've never had fish so moist and flavorful. Come find out why this is our chef's favorite MEATER Master Class recipe."},"preparation":{"video":"https://recipes.meater.cloud/videos/93/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"Whole Sea Bass","information":"<measurement metric=\"700g\" imperial=\"1½ lbs\" /> recommended\n\nScale-on, cleaned, and gutted recommended"},{"name":"3 Egg Whites"},{"name":"1 Bunch Parsley"},{"name":"1 Lemon"},{"name":"<measurement metric=\"300g\" imperial=\"1½ Cups\" /> Salt Crystals"},{"name":"<measurement metric=\"300g\" imperial=\"1½ Cups\" /> Fine Salt"}]},{"title":"Tools","type":"tools","items":[{"name":"Smoker Fuel"},{"name":"Parchment Paper"},{"name":"Electric Mixer","information":"Standard whisk can be used"},{"name":"Baking Tray"},{"name":"Mixing Bowl"},{"name":"Dish Towel"},{"name":"Spoon"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Slice Lemon","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/93/01.mp4","ingredients":["1 Lemon"]}},{"type":"text","meta":{"text":"Thinly slice your lemon."}},{"type":"flavour_text","meta":{"text":"Citrus is a pretty classic ingredient for fish dishes in cuisines all over the world because seafood works well with a little bit of a tangy flavor."}}]},{"title":"Beat Egg Whites","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/93/02.mp4","pro_tip":"If you don't have access to an electric mixer, you can use a normal whisk, though your arms will get a lot more of a workout.","ingredients":["3 Egg Whites"]}},{"type":"text","meta":{"text":"Beat your egg whites at medium speed until stiff peaks form."}},{"type":"flavour_text","meta":{"text":"As tempting as it might be to skip a few steps and just dump a pile of salt on your fish, it needs a binding agent, or else it'll just fall apart and get everywhere. Adding whipped egg whites will form a paste so the crust can keep its shape in the smoker. Try to avoid any traces of yolk, because this can make the whisking process a lot harder."}}]},{"title":"Add Salt","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/93/03.mp4","ingredients":["<measurement metric=\"300g (1½ Cups)\" imperial=\"1½ Cups (300g)\" /> Salt Crystals","<measurement metric=\"300g (1½ Cups)\" imperial=\"1½ Cups (300g)\" /> Fine Salt"]}},{"type":"text","meta":{"text":"Pour your salt into the egg whites."}},{"type":"flavour_text","meta":{"text":"Suggestions may vary between recipes, but in our experience, a 50/50 ratio of fine salt to salt crystals gives us the best crust consistency."}}]},{"title":"Mix Salt Paste","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/93/04.mp4"}},{"type":"text","meta":{"text":"Stir the salt mixture until it's fully combined."}},{"type":"flavour_text","meta":{"text":"Be careful if you leave the room after this step, just in case someone sees the mixing bowl and mistakes it for vanilla meringue or whipped cream. Unless, of course, you do it on purpose to play a really salty prank on someone."}}]},{"title":"Pre-Heat Smoker","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/93/05.mp4","pro_tip":"We use a pellet smoker for a lot of our recipes, but you can still cook this recipe with whatever kind of smoker you have. Just make sure to keep an eye on your ambient temperature so you know when you need to add more fuel to the fire.","overlay_text":[{"text":"<temperature c=\"180\" f=\"350\" />","start_time":4,"end_time":9}]}},{"type":"text","meta":{"text":"Pre-heat your smoker to <temperature c=\"180\" f=\"350\" />. This can take up to 15m."}}]},{"title":"Pat Sea Bass Dry","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/93/06.mp4","ingredients":["Whole Sea Bass"]}},{"type":"text","meta":{"text":"Pat your sea bass dry with paper towels."}},{"type":"flavour_text","meta":{"text":"You should always pat your meat dry to get rid of any liquid left over from when you bought it."}}]},{"title":"Stuff Sea Bass","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/93/07.mp4","ingredients":["Whole Sea Bass","1 Bunch Parsley","1 Lemon"]}},{"type":"text","meta":{"text":"Put your parsley and a few lemon slices in the cavity."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":2,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/93/09.mp4","overlay_text":[{"text":"Avoid the spine line","start_time":6,"end_time":11}]}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the fish, at an angle to stay away from the spine line."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Make Salt Bed","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/93/10.mp4"}},{"type":"text","meta":{"text":"Line your tray with parchment paper. With about a quarter of your salt mixture, spread a layer about the size of your sea bass on the paper."}}]},{"title":"Put Sea Bass on Tray","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/93/11.mp4"}},{"type":"text","meta":{"text":"Place the sea bass on the salt bed."}}]},{"title":"Cover Sea Bass","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/93/12.mp4","pro_tip":"Sometimes it's the littlest things in life that bring a lot of joy. For us, it's forming the salt mixture into a fish shape, complete with scales and a smiley face."}},{"type":"text","meta":{"text":"Cover the fish as much as you can with the salt mixture, leaving the probe sticking out, and compact the salt paste."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":2,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"category":"fish","animal":"sea_bass_branzino","cut_type":"sea_bass_branzino","cut":"fillet","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"The perfect sea bass is buttery and juicy, and flakes easily when you cut into it. In our experience, that comes with cooking it to medium well. Any higher and it starts to dry out. Any lower and the sea bass will smell and taste just a little too fishy."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the smoker."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Put Sea Bass in Smoker","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/93/15.mp4"}},{"type":"text","meta":{"text":"Stick your sea bass in the smoker."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":35,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Sea Bass from Heat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/93/17.mp4"}},{"type":"text","meta":{"text":"Take your fish out of the smoker."}},{"type":"flavour_text","meta":{"text":"Because you're leaving the sea bass in the crust on a hot tray, there will be a bit of extra carryover cooking, but don't worry! The whole point of the crust is to seal in the moisture, so your fish will still be moist and tender. For your normal MEATER cooks, though, we don't recommend leaving meat on the hot cooking surface because it can throw off the time estimation."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":5,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/93/19.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":2,"end_time":5}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Crack Crust","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/93/20.mp4"}},{"type":"text","meta":{"text":"Cover the fish with napkins or a towel, then use your spoon to break and scrape away the salt crust."}}]},{"title":"Enjoy!","estimated_duration_minutes":4,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/93/21.mp4"}},{"type":"text","meta":{"text":"Peel back the skin from your sea bass, and separate the meat from the spine. Scoop out your portions, being careful to remove any bones."}},{"type":"flavour_text","meta":{"text":"Build yourself a gorgeous Mediterranean meal with a Greek salad and herb roasted potatoes, and treat yourself to a glass of aromatic white wine."}}]}]},{"id":32,"schema_version":1,"appliance":"oven","slug":"sirloin-with-garlic-butter","tags":["oven","pan","indoor","beef"],"likes":0,"first_published_at":"2023-11-05T21:40:20.000Z","updated_at":"2025-02-24T23:51:12.000Z","title":"Reverse Seared Sirloin Steak","short_title":"Sirloin with Garlic Butter","subtitle":"Served with Garlic Butter","web_subtitle":"Served with Garlic Butter","image":"https://recipes.meater.cloud/videos/47/image.jpg","video":"https://recipes.meater.cloud/videos/47/preview.mp4","description":{"prep_time_minutes":20,"cook_time_minutes":40,"difficulty":"easy","text":"We know there are some people out there who might be hesitant to try sirloin steak because it's a bit on the leaner side, compared to a cut like rib-eye with a lot of marbling. If this is you, we've got a couple of things that might ease your mind. First, as long as you're cooking low and slow with MEATER, the distinctive fat layer on the side will melt into the meat and inject it with bigtime beefy flavor. Second, if the melty fat doesn't convince you, you'll get to finish this recipe by plopping some garlic butter on there and basically counteracting the leanness of the meat. On top of being a blend of garlic and butter, which is already a major selling point, we've also thrown in some of our favorite herbs and a little squeeze of lemon juice for our own special flair.\n\nWhen it comes to side dishes for sirloin, we like to keep it simple with roasted vegetables or a good ol' beef and potatoes meal. If you're looking for a perfect beverage pairing, you'll find the best balance with something acidic, like a fruity and full-bodied red wine like cabernet sauvignon, or a citrusy IPA.","web_text":"Sometimes, all you need in life is a juicy steak dripping with garlic butter, and all will be right with the world."},"preparation":{"video":"https://recipes.meater.cloud/videos/47/prep.mp4","items":[{"title":"Reverse Seared Sirloin Ingredients","type":"ingredients","items":[{"name":"Sirloin Steak","information":"About <measurement metric=\"4 cm\" imperial=\"1½\"\" /> thick recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"Oil","information":"Just enough to lightly coat the pan\n\nOils with higher smoke point recommended, like avocado or grapeseed oil"},{"name":"Salt to Taste","information":"Salt flakes recommended"},{"name":"Black Pepper to Taste","information":"Freshly ground recommended"}]},{"title":"Garlic Butter Ingredients","type":"ingredients","items":[{"name":"<measurement metric=\"250g\" imperial=\"1 Cup\" /> Unsalted Butter","information":"Softened recommended"},{"name":"2 Tbsp Fresh Parsley"},{"name":"2 tsp Fresh Chives"},{"name":"4 Cloves Garlic"},{"name":"2 Tbsp Lemon Juice (About ½ Lemon)","information":"Freshly squeezed recommended"},{"name":"1 tsp Salt Flakes"},{"name":"2 tsp White Pepper"}]},{"title":"Reverse Seared Sirloin Tools","type":"tools","items":[{"name":"Paper Towels"},{"name":"Tongs"},{"name":"Roasting Rack"},{"name":"Baking Tray"},{"name":"Pan","information":"Cast iron or steel recommended"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]},{"title":"Garlic Butter Tools","type":"tools","items":[{"name":"Parchment Paper"},{"name":"Citrus Squeezer"},{"name":"Mixing Bowl"},{"name":"Silicone Spatula"},{"name":"Knife"},{"name":"Cutting Board"}]}]},"steps":[{"title":"Pre-Heat Oven","estimated_duration_minutes":10,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/instructional/oven/preheat.mp4","overlay_text":[{"text":"<temperature c=\"120\" f=\"250\" />","start_time":1,"end_time":6}]}},{"type":"text","meta":{"text":"Pre-heat your oven to <temperature c=\"120\" f=\"250\" />. This can take up to 15m."}},{"type":"flavour_text","meta":{"text":"We know, waiting for your food to cook isn't always fun. But as much as you may want to throw your steak in a blacksmithing forge so it can be done in 30s, it's best to cook it slowly at a low temperature so the fat layer can start melting into the meat."}}]},{"title":"Cut Butter","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/01.mp4","pro_tip":"If you have the time, we recommend leaving your butter out for 2h to soften before mixing in the other ingredients. You can microwave it in a pinch, but be careful not to completely melt it.","ingredients":["<measurement metric=\"250g\" imperial=\"1 Cup\" /> Unsalted Butter"]}},{"type":"text","meta":{"text":"Dice your butter into small squares."}},{"type":"flavour_text","meta":{"text":"If you've only got salted butter in your fridge, don't worry, we won't tell on you. We only recommend unsalted butter so that there's less risk of going overboard when you add salt later."}}]},{"title":"Chop Parsley","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/02.mp4","ingredients":["2 Tbsp Fresh Parsley"]}},{"type":"text","meta":{"text":"Cut off your parsley stems and finely chop the leaves."}},{"type":"flavour_text","meta":{"text":"Parsley is one of the strongest herbs, so we chose it to add a powerful peppery flavor to our butter. While you can experiment with using different herbs to your taste, we recommend parsley because its leafy texture won't disturb the smoothness of your butter like some more needly herbs. Parsley also adds a pop of bright color, and it makes your butter healthier. That's what we tell ourselves, anyway."}}]},{"title":"Slice Chives","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/03.mp4","ingredients":["2 tsp Fresh Chives"]}},{"type":"text","meta":{"text":"Thinly slice your chives."}},{"type":"flavour_text","meta":{"text":"Chives give your butter a nice onion taste without overpowering the other flavors, and they work well with the parsley to make your butter more colorful. We also recommend chives over other onion varieties because they won't make the butter quite as chunky."}}]},{"title":"Mince Garlic","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/04.mp4","ingredients":["4 Cloves Garlic"]}},{"type":"text","meta":{"text":"Peel and mince your garlic."}},{"type":"flavour_text","meta":{"text":"Ah, garlic. An ingredient so delicious and versatile that it has its own butter. We wanted this recipe to be customizable, so if you're like us and are never satisfied with the suggested garlic amount in recipes, you can feel free to go nuts."}}]},{"title":"Squeeze Lemon Juice","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/05.mp4","ingredients":["2 Tbsp Lemon Juice (About ½ Lemon)"]}},{"type":"text","meta":{"text":"Juice your lemon."}},{"type":"flavour_text","meta":{"text":"Other garlic butters may include herbs and onions like ours, but lemon juice is our own special twist on the recipe (please pardon the pun). The acidity adds a contrast to the other flavors to give the butter more complexity, and the liquid element makes it easier to mix the ingredients together."}}]},{"title":"Season Butter","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/06.mp4","ingredients":["1 tsp Salt Flakes","2 tsp White Pepper"]}},{"type":"text","meta":{"text":"Sprinkle your white pepper and salt into the butter."}},{"type":"flavour_text","meta":{"text":"We chose white pepper both because the earthy flavor complements the herbs in the butter, and because it just looks less speckly in lighter sauces."}}]},{"title":"Mix Ingredients","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/07.mp4","overlay_text":[{"text":"Taste","start_time":10,"end_time":13}],"ingredients":["<measurement metric=\"250g\" imperial=\"1 Cup\" /> Unsalted Butter","2 Tbsp Fresh Parsley","2 tsp Fresh Chives","4 Cloves Garlic","2 Tbsp Lemon Juice (About ½ Lemon)","1 tsp Salt Flakes","2 tsp White Pepper"]}},{"type":"text","meta":{"text":"Stir the butter well. Taste it and add seasoning as needed."}}]},{"title":"Roll Butter Mixture","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/08.mp4"}},{"type":"text","meta":{"text":"Roll your butter into a sheet of parchment paper and twist it closed."}}]},{"title":"Chill Butter Mixture","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/09.mp4","pro_tip":"If you have any butter left over, you can keep it wrapped and leave it in the freezer, and it will keep for a long time. Just make sure to move it to the fridge a little bit before serving, or it'll be really difficult to cut through."}},{"type":"text","meta":{"text":"Put your butter roll in the fridge to set while your steak is cooking."}},{"type":"flavour_text","meta":{"text":"Rolling and chilling your butter helps you cut clean, circular pats to give your food a more professional presentation. If you're too anxious to taste that garlicky goodness and don't want to wait, you can use a melon baller to scoop out little butter balls."}}]},{"title":"Season Steak","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/33/02.mp4","ingredients":["Sirloin Steak","Salt to Taste","Black Pepper to Taste"]}},{"type":"text","meta":{"text":"Sprinkle salt and pepper all over and pat it in."}},{"type":"flavour_text","meta":{"text":"You might be tempted to trim off the thick layer of fat on the side of your steak, but we urge you to back away from the knife. This isn't to say you can't trim the fat, but we recommend not doing this until you're ready to eat. Since sirloin is a leaner cut, it has a reputation for being tough and chewy, but leaving the fat on will impart a lot of flavor and tenderness into the meat during the cook."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":2,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/33/03.mp4","overlay_text":[{"text":"Feel for probe placement","start_time":4,"end_time":9}]}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the steak."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":2,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"seconds_delay_before_ready":600,"category":"beef","animal":"beef","cut_type":"steak","cut":"sirloin","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"There's not really such a thing as a bad steak. But if you ask us, the best of the best is a nice medium rare. It's that ideal temperature range where the fat is rendering but moisture hasn't started to evaporate, so it's at peak juiciness. It's also right at the perfect balance of proteins for maximum flavor. We aim for <temperature c=\"57\" f=\"135\" /> since sirloin has less fat content than some other cuts, so we don't want to go as high as we would for something more marbled."}}]},{"title":"Put Steak in Oven","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/33/06.mp4"}},{"type":"text","meta":{"text":"Place the steak on a rack and stick it in the oven."}},{"type":"flavour_text","meta":{"text":"Raised racks let heat flow all around the meat, which means better color and more even cooking. A foil-lined tray under the rack will seriously improve your life when it's time to clean up the kitchen. High five, past self."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the oven."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":40,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Steak from Heat","estimated_duration_minutes":15,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/33/08.mp4"}},{"type":"text","meta":{"text":"Let your steak rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so smaller cuts like this one need to be moved to a room temperature surface after you take them off of heat. If not, your medium rare steak may be closer to medium, or your well done steak may be closer to shoe leather."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":10,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/33/10.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":2,"end_time":5}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Pat Steak Dry","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/33/11.mp4","ingredients":["Sirloin Steak"]}},{"type":"text","meta":{"text":"Pat your steak dry with paper towels."}},{"type":"flavour_text","meta":{"text":"Leftover moisture on your steak will make it steam instead of sear. This is great for a spa day, but not so much for getting a beautiful crust."}}]},{"title":"Pre-Heat Pan","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/33/12.mp4","ingredients":["Oil"]}},{"type":"text","meta":{"text":"Oil your pan, and pre-heat it on high for 1m."}},{"type":"flavour_text","meta":{"text":"If you don't have a cast iron pan, make sure to add some extra oil to help develop a nice crust on the outside of the meat."}}]},{"title":"Sear Fat","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/33/13.mp4","ingredients":["Sirloin Steak"]}},{"type":"text","meta":{"text":"Sear the fat edge until a golden crust forms."}},{"type":"flavour_text","meta":{"text":"Remember when we talked about leaving the fat on the steak while you're cooking? You're about to find out why! If you sear the fat edge before the rest of the steak, it renders into the pan to keep your steak juicy. If you do want to eat it with the fat on, directly searing that edge will make it an extra crispy treat."}}]},{"title":"Sear Meat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/33/14.mp4","ingredients":["Sirloin Steak"]}},{"type":"text","meta":{"text":"Sear the rest of the steak just until it's golden brown."}},{"type":"flavour_text","meta":{"text":"The point of this step is just to create a crust right on the surface of the steak, not to cook the steak more. Make sure not to leave it in the pan any longer than it takes to get the right texture, or the meat might overcook."}}]},{"title":"Enjoy!","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/47/24.mp4"}},{"type":"text","meta":{"text":"Serve your sirloin whole or sliced. Top it with a pat of garlic butter, and give the butter a few seconds to start melting before serving."}},{"type":"flavour_text","meta":{"text":"If you want some extra points for presentation, we recommend slicing the steak into <measurement metric=\"1 cm\" imperial=\"½\"\" /> pieces and arranging them nicely on a plate before adding all of that buttery amazingness. For a whole meal that will fill you up both physically and emotionally, serve it up with potatoes and red wine."}}]}]},{"id":37,"schema_version":1,"appliance":"oven","slug":"duck-breast-with-balsamic-reduction","tags":["oven","pan","indoor","magret","balsamic"],"likes":0,"first_published_at":"2023-12-12T12:50:15.000Z","updated_at":"2025-02-24T23:58:20.000Z","title":"Duck Breast","short_title":"Duck Breast with Balsamic Reduction","subtitle":"Served with Balsamic Reduction","web_subtitle":"Served with Balsamic Reduction","image":"https://recipes.meater.cloud/videos/26/Image.jpg","video":"https://recipes.meater.cloud/videos/26/Preview.mp4","description":{"prep_time_minutes":20,"cook_time_minutes":50,"difficulty":"hard","text":"Voilà! It's our slightly more budget-friendly and duck-friendly take on a classic dish in the world of French cuisine. They say that Paris is the city of love, so naturally, there's no better way to celebrate a night in without the kids or to impress your date than with un bon plat français. This fatty and flavorful meat drizzled with sweet balsamic reduction is so unbelievably decadent that it sets the perfect tone for a romantic evening, or even a special \"treat yourself\" kind of occasion.\n\nThey also say (whoever \"they\" are) that duck's tender, juicy, and rich texture is the perfect combination for meat lovers, and since MEATER is the perfect tool for meat lovers, this just feels like a perfect fit. Searing the duck fat to a delicious crisp before cooking low and slow with MEATER is going to give you a mix of tastes and textures unlike anything you've ever had before.\n\nWith duck, you don't have to worry about overpowering the flavor, so you can go for stronger side dishes. Root vegetables like sweet potatoes work really well, and you can also make some balsamic roasted vegetables to complement the sauce. Of course, a romantic dinner isn't the same without a nice glass of red wine, and you'll have the best luck with fruity types like pinot noir or merlot to go with your duck.","web_text":"It's a lavish dish that's perfect for date nights and special occasions. It's also so tasty that you might find any excuse to celebrate."},"preparation":{"video":"https://recipes.meater.cloud/videos/26/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"Duck Breast","information":"About <measurement metric=\"400g\" imperial=\"14 oz\" /> recommended\n\nBoneless recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"2 Tbsp Shallot"},{"name":"<measurement metric=\"15g\" imperial=\"1 Tbsp\"\" /> Unsalted Butter"},{"name":"<measurement metric=\"75ml\" imperial=\"⅓ Cup\" /> Chicken Broth","information":"Low-sodium or no-salt broth recommended\n\nLow-sodium vegetable broth can be substituted"},{"name":"3 Tbsp Balsamic Glaze"},{"name":"1 Tbsp Honey"},{"name":"Salt to Taste","information":"Salt flakes recommended"},{"name":"Black Pepper to Taste","information":"Freshly ground recommended"}]},{"title":"Tools","type":"tools","items":[{"name":"Sieve"},{"name":"Tongs"},{"name":"Wooden Spoon"},{"name":"Roasting Rack"},{"name":"Baking Tray"},{"name":"Pan","information":"Cast iron or steel recommended"},{"name":"Knife"},{"name":"Small Bowl"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Pre-Heat Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/instructional/oven/preheat.mp4","overlay_text":[{"text":"<temperature c=\"120\" f=\"250\" />","start_time":2,"end_time":6}]}},{"type":"text","meta":{"text":"Pre-heat your oven to <temperature c=\"120\" f=\"250\" />. This can take up to 15m."}},{"type":"flavour_text","meta":{"text":"Even though duck meat is pretty lean, duck breast traditionally comes with a really thick layer of fat on top. The fat layer should be left on because this is what's going to pack the meat with the flavor that duck is known for, and this means that you'll want to cook low and slow to let that fat render and give you the best result."}}]},{"title":"Mince Shallot","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/26/16.mp4","ingredients":["2 Tbsp Shallot"]}},{"type":"text","meta":{"text":"Finely chop your shallot."}},{"type":"flavour_text","meta":{"text":"Shallots are popular in sauces because their flavor is milder and more refined than some other onions. While they're cooking, they also release a subtle sweetness."}}]},{"title":"Score Fat","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/26/02.mp4","pro_tip":"It's a good idea to keep your duck breast in the fridge until you start your prep, because cold fat will be more solid and easier to score. You can even pop the duck in the freezer for a few minutes before it's time to score.","ingredients":["Duck Breast"]}},{"type":"text","meta":{"text":"Cut a cross hatch pattern into the fat, but take care not to cut the meat."}},{"type":"flavour_text","meta":{"text":"Because the fat layer is so thick, scoring it (making shallow cuts in it) helps it render more easily. Plus, it just looks neat."}}]},{"title":"Trim Excess Fat","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/26/03.mp4","pro_tip":"The little fillets that hang off of the breast cook faster than the rest of the meat, so you might just want to cut them off. If you don't want to waste good duck meat (and we can't blame you if you don't), you can cook the fillets separately and save them as a tasty duck snack for later."}},{"type":"text","meta":{"text":"Trim the fat and silverskin from the bottom of your duck breast."}},{"type":"flavour_text","meta":{"text":"The sinew on the bottom of the duck breast is tough and chewy, and if it gets left on, it's going to interrupt that moist, rich texture experience that you want from duck."}}]},{"title":"Season Duck","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/26/04.mp4","ingredients":["Duck Breast","Salt to Taste","Black Pepper to Taste"]}},{"type":"text","meta":{"text":"Sprinkle salt and pepper all over and pat it in."}}]},{"title":"Pre-Heat Pan","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/26/05.mp4"}},{"type":"text","meta":{"text":"Pre-heat your pan on medium for 1m."}}]},{"title":"Sear Fat","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/26/06.mp4"}},{"type":"text","meta":{"text":"Sear the fat layer until a golden crust forms. This can take up to 5m."}},{"type":"flavour_text","meta":{"text":"We usually call for oil when pan searing, but in this case, the fat from the duck alone is plenty. When you sear the fatty side before the rest of the duck breast, it renders into the pan to keep the meat juicy. Directly searing that fat also makes it an extra crispy treat."}}]},{"title":"Sear Meat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/26/07.mp4"}},{"type":"text","meta":{"text":"Sear the rest of the duck just until it's golden brown. Scoop some of the melted fat onto the top while searing."}},{"type":"flavour_text","meta":{"text":"The point of this step is just to create texture and color right on the surface of the duck, not to actually cook it. Only leave it in the pan as long as it takes to develop a crust, or the meat might start to dry out."}}]},{"title":"Set Duck Aside","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/26/08.mp4"}},{"type":"text","meta":{"text":"Take the duck breast out of the pan and turn off the burner."}},{"type":"flavour_text","meta":{"text":"When you're searing meat before a low and slow cook, we like to suggest giving it a mini-rest after the sear. It's not strictly necessary, but it can help MEATER give you the most accurate cook time estimate."}}]},{"title":"Set Fat Aside","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/26/09.mp4"}},{"type":"text","meta":{"text":"Pour the fat in your bowl and put it to the side for later."}},{"type":"flavour_text","meta":{"text":"Don't stress about cleaning the pan. That's where all the flavor is!"}}]},{"title":"Select MEATER Device","estimated_duration_minutes":2,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/26/10.mp4","overlay_text":[{"text":"Feel for probe placement","start_time":8,"end_time":13}]}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the duck breast."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":2,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"category":"poultry","animal":"duck","cut_type":"duck","cut":"breast","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"We like cooking our duck breast to <temperature c=\"60\" f=\"140\" /> because it's just high enough to keep the fat layer nice and crunchy, but not so high that the meat starts to get dry."}}]},{"title":"Put Duck in Oven","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/26/14.mp4"}},{"type":"text","meta":{"text":"Place the duck breast on a rack and stick it in the oven."}},{"type":"flavour_text","meta":{"text":"Raised racks let heat flow all around the meat, which means better color and more even cooking. A foil-lined tray under the rack will seriously improve your life when it's time to clean up the kitchen. High five, past self."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the oven."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":20,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Duck from Heat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/26/24.mp4"}},{"type":"text","meta":{"text":"Let your duck rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so smaller cuts like this one need to be moved to a room temperature surface after you take them off of heat. Otherwise your meat might end up overcooked, so it's better to get your ducks in a row and on the cutting board."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":10,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Sauté Shallot","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/26/17.mp4"}},{"type":"text","meta":{"text":"Add 2 spoonfuls of duck fat to your pan. Sauté the shallots on medium high heat until they're lightly brown, stirring frequently."}},{"type":"flavour_text","meta":{"text":"As a general rule, when sautéing multiple ingredients, allium vegetables (look at us with the scientific terms!) like onions and garlic should always be added before anything else. This releases the flavor into the cooking oil, and it can be absorbed more easily by the other ingredients."}}]},{"title":"Add Glaze and Honey","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/26/18.mp4","ingredients":["3 Tbsp Balsamic Glaze","1 Tbsp Honey"]}},{"type":"text","meta":{"text":"Pour your balsamic glaze and honey into the pan, and give them a quick stir."}},{"type":"flavour_text","meta":{"text":"It's well known that sweet and tangy ingredients are the best complement for the rich taste of duck breast, and balsamic glaze and honey provide the perfect blend of those flavor types."}}]},{"title":"Add Broth","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/26/19.mp4","pro_tip":"On your next cook, you can try making your own chicken broth to really customize your flavor. Just make sure to leave out the salt, because your balsamic glaze should be leaning more toward sweet and tangy, and you don't want it getting really salty.","ingredients":["<measurement metric=\"75ml\" imperial=\"⅓ Cup\" /> Chicken Broth"]}},{"type":"text","meta":{"text":"Pour in your chicken broth."}},{"type":"flavour_text","meta":{"text":"You need liquid when you're reducing a sauce, and chicken broth has the extra benefit of adding color and flavor. Your sauce will get saltier as it reduces, so it's better to use a low-sodium or no-salt broth."}}]},{"title":"Reduce Sauce","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/26/20.mp4"}},{"type":"text","meta":{"text":"Simmer and reduce the sauce by half. Keep stirring occasionally to avoid burnt sauce on the edges of the pan."}}]},{"title":"Add Butter","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/26/21.mp4","overlay_text":[{"text":"Taste","start_time":15,"end_time":19}],"ingredients":["<measurement metric=\"15g\" imperial=\"1 Tbsp\" /> Unsalted Butter"]}},{"type":"text","meta":{"text":"Turn down the heat and drop in your butter, then stir vigorously for 1m. Taste it and add a pinch of salt if needed."}},{"type":"flavour_text","meta":{"text":"Fats don't mix easily with water-based ingredients, but the protein in butter acts as an emulsifier to help them blend together, along with stirring or whisking energetically. If you want your sauce to be a little bit thicker, you can add some extra butter."}}]},{"title":"Strain Sauce","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/26/23.mp4"}},{"type":"text","meta":{"text":"Strain the sauce through your sieve."}},{"type":"flavour_text","meta":{"text":"The chunky bits need to be strained out so that you'll have a smooth and velvety sauce, but if you aren't a fan of food waste, the leftovers make a tasty chutney."}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/26/26.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":1,"end_time":4}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Enjoy!","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/26/27.mp4"}},{"type":"text","meta":{"text":"Serve your duck breast whole or sliced, and drizzle your balsamic reduction on top."}},{"type":"flavour_text","meta":{"text":"If you want some extra points for presentation, we recommend slicing the duck into <measurement metric=\"1 cm\" imperial=\"½\"\" /> pieces and arranging them nicely on a plate with the fat side up, then topping it with a rivulet of the balsamic reduction. Bonus points if you actually use the word \"rivulet\" when you serve it. To round out the romantic meal, pair your duck breast with sweet root vegetables and a fruity red wine."}}]}]},{"id":86,"schema_version":1,"appliance":"charcoal_grill","slug":"char-grilled-porterhouse","tags":["beef","outdoor"],"likes":0,"first_published_at":"2024-05-31T11:23:42.000Z","updated_at":"2025-03-19T13:30:48.000Z","title":"Porterhouse Steak","short_title":"Char-Grilled Porterhouse","subtitle":"Char-Grilled at Two Temperatures","web_subtitle":"Char-Grilled at Two Temperatures","image":"https://recipes.meater.cloud/videos/120/Image.jpg","video":"https://recipes.meater.cloud/videos/120/Preview.mp4","description":{"prep_time_minutes":20,"cook_time_minutes":60,"difficulty":"easy","text":"There's a very good reason why this steak is used for \"eat it all and your meal is free\" challenges at multiple restaurants and steakhouses. This meaty monster includes both sirloin and tenderloin, connected in the middle with a big, beautiful bone. It's similar to a T-bone, but it's cut from further back on the short loin where you get more of the tenderloin. The weight of porterhouse varies pretty wildly, with one of the more famous steakhouse challenges daring diners to finish a 72 oz (4½ lb) steak, and some rare specimens even clocking in at a whopping 7 lbs or more! While we can't guarantee that the butcher will give you your money back if you manage to eat the whole thing at home, it'll still be cheaper than ordering from a restaurant. And heck, if you really feel like it, you can even take a photo of yourself looking really stuffed and pin it up on your own personal Wall of Fame.\n\nAnother big benefit of cooking this steak at home is that you get to be in complete control of how it turns out. In a restaurant environment, there's a demand for speed. This means steaks are more likely to be cooked hot and fast, and will end up on the drier side. If you want to experience the true juicy potential of porterhouse, let it cook low and slow on indirect heat, then finish it off with a direct heat sear to get some crisp and color on the outside. And of course, you can't forget your MEATER to let you know when your steak is at the perfect doneness.\n\nWe kept the seasonings simple so you can fully appreciate the flavor of this magnificent cut of beef. For the same reason, we think it's best to stick with simple sides like grilled vegetables, or potatoes in pretty much any form. You'll want a drink that can work with the combined textures in the meat, so the best choice is a full-bodied but not overly heavy red wine like syrah. If you're more of a beer person, the clue is in the name: porterhouse steak is often paired with a porter.","web_text":"A steak so colossal, it might make the faint-hearted tremble in their boots. Share it with friends, or set your own personal record."},"preparation":{"video":"https://recipes.meater.cloud/videos/120/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"Porterhouse Steak","information":"About <measurement metric=\"1kg\" imperial=\"2 lbs\" /> recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"Oil","information":"Just enough to lightly coat the steak\n\nOils with higher smoke point recommended, like avocado or grapeseed oil"},{"name":"Salt to Taste","information":"Salt flakes recommended"},{"name":"Black Pepper to Taste","information":"Freshly ground recommended"}]},{"title":"Tools","type":"tools","items":[{"name":"Fire Starters"},{"name":"Charcoal","information":"Oak briquettes recommended"},{"name":"Paper Towels"},{"name":"Chimney Starter"},{"name":"Basting Brush"},{"name":"Tongs"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Set Up Grill","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/120/01.mp4","pro_tip":"Make sure your grate is clean before you start cooking. Scrub it with a heavy-duty grill brush to get rid of any residue, then lightly brush it with vegetable oil to create a non-stick surface."}},{"type":"text","meta":{"text":"Remove the top grate from your grill, and put your chimney on the lower grate."}}]},{"title":"Ignite Charcoal","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/120/02.mp4","pro_tip":"We recommend using oak briquettes because they burn hotter, last longer, and produce less ash."}},{"type":"text","meta":{"text":"Fill the chimney with charcoal, light the starters underneath, and let all of the coal ash over. This can take up to 20m."}}]},{"title":"Trim Excess Fat","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/120/03.mp4","ingredients":["Porterhouse Steak"]}},{"type":"text","meta":{"text":"Trim some of the thicker, harder fat from the side of your steak, but keep a little bit on."}},{"type":"flavour_text","meta":{"text":"If you've got a super chunky and hard layer of fat on your steak, it isn't actually going to render while you're cooking. It's up to you how much you want to remove, but we recommend not trimming all of it, at least not until you're ready to eat. Since this is a leaner cut, it can end up tough and chewy, but leaving some fat on and cooking at a low temperature will impart a lot of flavor and tenderness into the meat during the cook."}}]},{"title":"Season Steak","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/120/04.mp4","ingredients":["Porterhouse Steak","Salt to Taste","Black Pepper to Taste"]}},{"type":"text","meta":{"text":"Sprinkle salt and pepper all over and pat it in."}}]},{"title":"Add Charcoal to Grill","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/120/05.mp4","pro_tip":"If you have charcoal baskets, these can help to keep the charcoal contained to one side of the grill."}},{"type":"text","meta":{"text":"Once all of the coal has ashed over, pour it in just one side of the grill, then put back the top grate."}},{"type":"flavour_text","meta":{"text":"By putting the coals off to one side, you're setting up your grill for indirect heat cooking. This is a great method for a bunch of foods, and for steak specifically, we're using it to give the fat time to render and make the steak tender and juicy."}}]},{"title":"Pre-Heat Grill","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/120/06.mp4","overlay_text":[{"text":"<temperature c=\"120\" f=\"250\" />","start_time":6,"end_time":10}]}},{"type":"text","meta":{"text":"Put the lid back on, partially open the grill vents, and pre-heat your grill to about <temperature c=\"120\" f=\"250\" />."}},{"type":"flavour_text","meta":{"text":"The vents on your grill will help you control the ambient temperature. When the vents are fully open, the air circulation will keep your coals burning hotter. When they're closed, this will choke the fire and cool down the cooking chamber."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/120/08.mp4","overlay_text":[{"text":"Feel for probe placement","start_time":9,"end_time":12}]}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the steak, near but not touching the corner of the bone."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"seconds_delay_before_ready":600,"category":"beef","animal":"beef","cut_type":"steak","cut":"t_bone","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"Normally, for leaner steaks like sirloin or tenderloin, we'd recommend cooking to medium rare since there isn't as much marbling to melt into the meat. With porterhouse, though, that massive bone affects how the steak cooks. The meat closer to the bone will end up cooler, so we want to make sure it gets properly cooked. The good news is that the bone insulates the meat and locks in moisture, so the steak will still be nice and juicy even at a higher temperature."}}]},{"title":"Put Steak on Grill","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/120/11.mp4","pro_tip":"Keep an eye on your grill's ambient temperature in case you need to ignite more coals mid-cook. You can use the MEATER app's custom alerts to let you know if the temperature starts dropping."}},{"type":"text","meta":{"text":"Set the steak on the grill near the coals, not directly above them."}},{"type":"flavour_text","meta":{"text":"We know, waiting for your food to cook isn't always fun. But as much as you may want to set your grill ablaze and stick the steak directly in the ensuing cataclysmic flame so it can be done in 30s, it's best to cook it slowly over indirect heat so the fat can properly render. This bastes the steak from the inside, which will mean a much more tender and flavorful result."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the grill."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":45,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Steak from Heat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/120/13.mp4"}},{"type":"text","meta":{"text":"Let your steak rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so meat needs to be moved to a room temperature surface after you take it off of heat. If not, the real challenge is going to be chewing all the way through that seasoned cowboy boot."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":10,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Raise Temperature","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/120/15.mp4","overlay_text":[{"text":"<temperature c=\"230\" f=\"450\" />","start_time":7,"end_time":13}]}},{"type":"text","meta":{"text":"Fully open the vents to turn up the heat to at least <temperature c=\"230\" f=\"450\" />."}},{"type":"flavour_text","meta":{"text":"You'll want your grill nice and hot to get a good sear on your steak, so it's extra important to pay attention to your grill temperature here. If the heat is rising too slowly when you open the vents, make sure to add some more charcoal."}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/120/16.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":1,"end_time":4}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Pat Steak Dry","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/120/17.mp4"}},{"type":"text","meta":{"text":"Pat your steak dry with paper towels."}},{"type":"flavour_text","meta":{"text":"Leftover moisture on your steak will make it steam instead of sear. This is great for a spa day, but not so much for getting a beautiful crust."}}]},{"title":"Oil Steak","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/120/18.mp4","ingredients":["Porterhouse Steak","Oil"]}},{"type":"text","meta":{"text":"Coat the steak with your oil."}},{"type":"flavour_text","meta":{"text":"Oil brings up the temperature on the surface of the meat for a quicker sear, which locks in moisture while the outside of the steak crisps up."}}]},{"title":"Sear Steak","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/120/19.mp4"}},{"type":"text","meta":{"text":"Sear your steak directly over the coals, just until it's golden brown."}},{"type":"flavour_text","meta":{"text":"The point of this step is just to create a crust right on the surface of the steak, not to cook the steak more. Only leave it on the fire as long as it takes to get the right texture, or the meat might overcook."}}]},{"title":"Enjoy!","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/120/20.mp4","pro_tip":"If you choose to use finishing salt and pepper, salt flakes and freshly ground peppercorns will give you more flavor and add a little extra crunch to your steak."}},{"type":"text","meta":{"text":"Cut along the bone to remove the meat, then slice your steak into <measurement metric=\"1 cm\" imperial=\"½\"\" /> pieces to serve."}},{"type":"flavour_text","meta":{"text":"We suggest giving the steak a mild sprinkling of finishing salt and pepper, then serving it up with potatoes and red wine."}}]}]},{"id":6,"schema_version":1,"appliance":"oven","slug":"peri-peri-chicken","tags":["oven","indoor","chicken"],"likes":0,"first_published_at":"2023-10-13T13:01:07.000Z","updated_at":"2025-02-25T00:29:41.000Z","title":"Peri Peri Style Chicken","short_title":"Peri Peri Chicken","subtitle":"Spatchcocked with Habanero Peppers","web_subtitle":"Spatchcocked with Habanero Peppers","image":"https://recipes.meater.cloud/videos/7/image.jpg","video":"https://recipes.meater.cloud/videos/7/preview.mp4","description":{"prep_time_minutes":30,"cook_time_minutes":60,"difficulty":"easy","text":"Brace yourselves, it's about to get hot in here. This is a traditional Portuguese recipe with an exotic blend of flavors that hit nearly every flavor palate. It's usually made with peri peri peppers (or African bird's eye chilis), but we swapped them out for habanero peppers since they've got more heat with a little sweet. Fair warning, though: Habanero peppers fall between 100,000 and 350,000 on the Scoville scale, which is basically a fancy way of saying that you should maybe have some milk nearby to stop the burning.\n\nThere are two main tricks to getting a perfectly juicy bird with crispy skin. The first is spatchcocking the chicken so it cooks more evenly (which we'll cover in the recipe, so don't worry if you have no clue what that means). The second is starting with higher heat and reducing it partway through, which is where the MEATER app's custom alerts come in handy.\n\nBecause this chicken is made with spicy habanero peppers, it works best with milder side dishes like white rice or a fresh green salad. Or if you like the feeling of your mouth being on fire, you can just get some fresh vegetables and drown them in your extra peri peri sauce, you daredevil, you. Bitter beverages are known for making spicy sensations worse, so you can grab one of those if you're into that sort of thing, or you can find a bit of relief with something with more sugar content. Fruity red wines like pinot noir or dark and sweet ales are your best bet.","web_text":"Don't be chicken, give this recipe a try. It's cooked in a sweet, smoky, and spicy marinade, so have your favorite cooling beverage on standby."},"preparation":{"video":"https://recipes.meater.cloud/videos/73/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"Whole Chicken","information":"About <measurement metric=\"2kg\" imperial=\"5 lbs\" /> recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"2 Fresh Habanero Peppers","information":"If unavailable, substitute serrano or jalapeño peppers\n\nHabanada peppers can be used for less heat"},{"name":"1 Bunch Fresh Cilantro"},{"name":"15 Leaves Fresh Basil"},{"name":"4 Cloves Garlic"},{"name":"2 Tbsp Lemon Juice (About ½ Lemon)","information":"Freshly squeezed recommended"},{"name":"2 Jarred Roasted Red Bell Peppers"},{"name":"1 Tbsp Molasses","information":"Pure sugar cane molasses recommended"},{"name":"<measurement metric=\"75ml\" imperial=\"⅓ Cup\" /> Olive Oil","information":"Pure (not virgin or extra virgin) olive oil recommended due to higher smoke point"},{"name":"1 Tbsp Hot Smoked Paprika"},{"name":"1 Tbsp Fine Salt"}]},{"title":"Tools","type":"tools","items":[{"name":"Paper Towels"},{"name":"Blender"},{"name":"Kitchen Scissors"},{"name":"Citrus Squeezer"},{"name":"Roasting Rack"},{"name":"Baking Tray"},{"name":"Knife"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Pre-Heat Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/instructional/oven/preheat.mp4","overlay_text":[{"text":"<temperature c=\"220\" f=\"425\" />","start_time":1,"end_time":6}]}},{"type":"text","meta":{"text":"Pre-heat your oven to <temperature c=\"220\" f=\"425\" />. This can take up to 15m."}},{"type":"flavour_text","meta":{"text":"Starting with higher heat lets your sauce and chicken cook together, and turning it down later in the cook will prevent the sauce ingredients from getting too charred. You want your face to burn, not your food."}}]},{"title":"Remove Cilantro Stems","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/7/02.mp4","ingredients":["1 Bunch Fresh Cilantro"]}},{"type":"text","meta":{"text":"Cut off your cilantro stems."}},{"type":"flavour_text","meta":{"text":"Cilantro is a great complement to poultry dishes because it has a bit of a citrus flavor. It also has a strong herby taste, so it's a perfect addition to a bold sauce like peri peri. Unless, of course, you have that weird olfactory gene variation that makes cilantro taste like soap."}}]},{"title":"Remove Habanero Stems","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/7/03.mp4","pro_tip":"If you're curious about the habanero flavor but can't take the heat, there is a miracle of science called a habanada pepper, though this might be tricky to find in the wild.","ingredients":["2 Fresh Habanero Peppers"]}},{"type":"text","meta":{"text":"Cut the stems from your habanero peppers, then wash your hands."}},{"type":"flavour_text","meta":{"text":"We wanted this recipe to have a lot of heat while still maintaining flavor, so we chose habanero peppers for their unique sweet and spicy taste. After cooking, the chicken itself might be mild enough that it can be enjoyed by even the wimpiest of spice wimps, but our recipe calls for some uncooked sauce to be set aside (spoiler alert) for those who like to live dangerously. If you want your sauce to be less spicy, you can use fewer peppers, as well as remove the seeds and pith."}}]},{"title":"Remove Basil Stems","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/7/04.mp4","ingredients":["15 Leaves Fresh Basil"]}},{"type":"text","meta":{"text":"Pick off the stems from your basil leaves."}},{"type":"flavour_text","meta":{"text":"Basil is an aromatic herb with a touch of sweetness, so it helps to balance out the spiciness of the peppers and the acidity of the lemon juice. It's important to remove the stems, because no one likes a chewy sauce."}}]},{"title":"Peel Garlic","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/7/05.mp4","ingredients":["4 Cloves Garlic"]}},{"type":"text","meta":{"text":"Peel your garlic."}},{"type":"flavour_text","meta":{"text":"Garlic is almost as much of a staple in savory dishes as salt and pepper. It's a powerhouse of flavor that pairs with and enhances foods of every flavor profile. Do you really need to add garlic to all of your recipes? That's like asking if you really need oxygen."}}]},{"title":"Pat Bell Peppers Dry","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/7/06.mp4","pro_tip":"If you can only find fresh bell peppers, roast them for 25m at <temperature c=\"200\" f=\"400\" />, then remove the stems, skin, and seeds.","ingredients":["2 Jarred Roasted Red Bell Peppers"]}},{"type":"text","meta":{"text":"Pat your peppers dry with paper towels."}},{"type":"flavour_text","meta":{"text":"Bell peppers are a big source of freshness and color in this sauce, but since raw bell peppers have high water content, they have to be roasted. If the sauce is blended with fresh bell pepper, it will be way too watery, and you'll just end up marinating the baking tray instead of the chicken."}}]},{"title":"Add Solid Ingredients to Blender","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/7/07.mp4","ingredients":["2 Fresh Habanero Peppers","1 Bunch Fresh Cilantro","15 Leaves Fresh Basil","4 Cloves Garlic","2 Jarred Roasted Red Bell Peppers"]}},{"type":"text","meta":{"text":"Put your prepared ingredients in the blender."}},{"type":"flavour_text","meta":{"text":"It's always best to put solid ingredients in the blender first, especially leafy ones. Otherwise, it's easier for chunky bits to get stuck at the top of the blender where they won't mix in properly."}}]},{"title":"Add Liquid and Seasoning","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/7/08.mp4","ingredients":["2 Tbsp Lemon Juice (About ½ Lemon)","1 Tbsp Molasses","<measurement metric=\"75ml\" imperial=\"⅓ Cup\" /> Olive Oil","1 Tbsp Hot Smoked Paprika","1 Tbsp Fine Salt"]}},{"type":"text","meta":{"text":"Add in the rest of the sauce ingredients."}},{"type":"flavour_text","meta":{"text":"This combination of ingredients makes a beautifully thick and colorful sauce, and gives it a lot of complexity in its flavor. Your chicken will be spicy, smoky, tangy, and just a little bit sweet."}}]},{"title":"Blend Sauce Ingredients","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/7/09.mp4","overlay_text":[{"text":"Taste","start_time":9,"end_time":12}]}},{"type":"text","meta":{"text":"Blend the ingredients on high speed until your sauce is thick."}}]},{"title":"Separate Dip from Marinade","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/7/10.mp4"}},{"type":"text","meta":{"text":"Scoop out <measurement metric=\"60ml\" imperial=\"¼ cup\" /> of your sauce and put it in the fridge for later."}}]},{"title":"Spatchcock Chicken","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/7/11.mp4","ingredients":["Whole Chicken"]}},{"type":"text","meta":{"text":"Cut the spine and wing tips from your chicken."}}]},{"title":"Flatten Chicken","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/7/12.mp4","pro_tip":"To make your life just a little bit easier, you might be able to ask someone at the butcher or meat counter to spatchcock the chicken for you when you buy it.","overlay_text":[{"text":"Listen for a crack","start_time":2,"end_time":6}]}},{"type":"text","meta":{"text":"With the breast side up, press down on the chicken until you hear a crack."}},{"type":"flavour_text","meta":{"text":"We won't fault you if you need a second of mental preparation before you do this step. Spatchcocking (flattening) a chicken isn't for the faint-hearted, but trust us when we say it's worth it. You'll get maximum heat exposure over the whole bird so the light and dark meat will cook more evenly, and it can even help your skin get crispier."}}]},{"title":"Pat Chicken Dry","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/7/13.mp4"}},{"type":"text","meta":{"text":"Pat your chicken dry with paper towels."}},{"type":"flavour_text","meta":{"text":"You should always pat your meat dry so your sauce will stick better. If you bought your chicken pre-packaged at a grocery store, this also gets rid of any leftover liquid from the packaging."}}]},{"title":"Coat Chicken in Sauce","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/7/14.mp4","pro_tip":"While the sauce is the key to a good crust in this recipe, you can make the meat juicier by wet brining your chicken the day before cooking. Put the chicken in a large pot or brining bucket and submerge it completely in water, then add about <measurement metric=\"400g\" imperial=\"1¼ cup\" /> of salt per gallon of water. Place the container in your refrigerator and leave it for at least 12h."}},{"type":"text","meta":{"text":"Spread a thick layer of your peri peri sauce over the chicken."}},{"type":"flavour_text","meta":{"text":"The secret to a perfect crust is a nice, thick layer of sauce, so don't be stingy."}}]},{"title":"Put Chicken on Rack","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/7/15.mp4"}},{"type":"text","meta":{"text":"Set the chicken on a rack over a tray."}},{"type":"flavour_text","meta":{"text":"Raised racks let heat flow all around the meat, which means better color and more even cooking. A foil-lined tray under the rack will seriously improve your life when it's time to clean up the kitchen. High five, past self."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/7/16.mp4"}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the breast."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"category":"poultry","animal":"chicken","cut_type":"chicken","cut":"whole","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"We like cooking our chicken to <temperature c=\"75\" f=\"167\" /> because it's just high enough to get some crisp on the skin, but not so high that the meat gets all dry and crumbly. It's also extra crucial to cook poultry to a safe temperature since chicken and turkey can carry salmonella, so cooking it to a higher target ensures that it's okay to eat."}}]},{"title":"Put Chicken in Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/7/19.mp4","overlay_text":[{"text":"Point legs to the back","start_time":4,"end_time":8}]}},{"type":"text","meta":{"text":"Stick the chicken in the oven with the legs pointed back."}},{"type":"flavour_text","meta":{"text":"Since dark meat needs to reach a higher internal temperature than light meat, putting the legs closer to the back or toward the fan where it's hotter will help the legs and thighs achieve the summer tan they've always wanted."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the oven."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook 20 Minutes","estimated_duration_minutes":20,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_time":1200}}]},{"title":"Lower Temperature","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/7/21.mp4","overlay_text":[{"text":"<temperature c=\"180\" f=\"350\" />","start_time":1,"end_time":4}]}},{"type":"text","meta":{"text":"Turn down your oven to <temperature c=\"180\" f=\"350\" />."}},{"type":"flavour_text","meta":{"text":"The chicken should only stay in high heat until it gets some nice color on the skin, and 20m is just long enough to make that happen without starting to dry out the meat."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":35,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Chicken from Heat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/7/23.mp4"}},{"type":"text","meta":{"text":"Let your chicken rest on the rack or a cutting board."}},{"type":"flavour_text","meta":{"text":"You can choose to move your chicken to a cutting board to limit carryover cooking, or you can leave it on the rack to save yourself more of a saucy mess. This one's up to you."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":10,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/7/25.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":2,"end_time":5}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Enjoy!","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/7/26.mp4","pro_tip":"You can save the bones and scraps to make your own chicken broth."}},{"type":"text","meta":{"text":"Serve your chicken with your extra sauce on the side."}},{"type":"flavour_text","meta":{"text":"We suggest side dishes like white rice or a crisp salad to cool you down from the spicy chicken. Sweeter beverages like fruity red wines or dark ales can also help out here."}}]}]},{"id":23,"schema_version":1,"appliance":"none","slug":"peri-peri-sauce","tags":["indoor","sauce"],"likes":0,"first_published_at":"2023-11-05T23:20:53.000Z","updated_at":"2025-02-25T00:35:39.000Z","title":"Peri Peri Style Sauce","short_title":"Peri Peri Sauce","subtitle":"Made with Habanero Peppers","web_subtitle":"Made with Habanero Peppers","image":"https://recipes.meater.cloud/videos/35/image.jpg","video":"https://recipes.meater.cloud/videos/35/preview.mp4","description":{"prep_time_minutes":20,"cook_time_minutes":0,"difficulty":"easy","text":"Brace yourselves, it's about to get hot in here. This is a traditional Portuguese recipe with an exotic blend of flavors that hit nearly every flavor palate. It's usually made with peri peri peppers (or African bird's eye chilis), but we swapped them out for habanero peppers since they've got more heat with a little sweet. Fair warning, though: Habanero peppers fall between 100,000 and 350,000 on the Scoville scale, which is basically a fancy way of saying that you should maybe have some milk nearby to stop the burning.\n\nThis sauce is perfect for dipping, so serve it up with chicken wings or snacky vegetables the next time you have people over. It also makes an amazing marinade for chicken or fish if you're looking to spice up your dinnertime.","web_text":"We've taken the marinade from our peri peri chicken, and we've turned it into a tasty sauce that's perfect for dunking wings or vegetables."},"preparation":{"video":"https://recipes.meater.cloud/videos/35/prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"2 Fresh Habanero Peppers","information":"If unavailable, substitute serrano or jalapeño peppers\n\nHabanada peppers can be used for less heat"},{"name":"1 Bunch Fresh Cilantro"},{"name":"15 Leaves Fresh Basil"},{"name":"4 Cloves Garlic"},{"name":"2 Tbsp Lemon Juice (About ½ Lemon)","information":"Freshly squeezed recommended"},{"name":"2 Jarred Roasted Red Bell Peppers"},{"name":"1 Tbsp Molasses","information":"Pure sugar cane molasses recommended"},{"name":"<measurement metric=\"75ml\" imperial=\"⅓ Cup\" /> Olive Oil"},{"name":"1 Tbsp Hot Smoked Paprika"},{"name":"1 Tbsp Fine Salt"}]},{"title":"Tools","type":"tools","items":[{"name":"Paper Towels"},{"name":"Blender"},{"name":"Citrus Squeezer"},{"name":"Knife"},{"name":"Cutting Board"}]}]},"steps":[{"title":"Remove Cilantro Stems","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/35/01.mp4","ingredients":["1 Bunch Fresh Cilantro"]}},{"type":"text","meta":{"text":"Cut off your cilantro stems."}},{"type":"flavour_text","meta":{"text":"Cilantro is a great complement to poultry dishes because it has a bit of a citrus flavor. It also has a strong herby taste, so it's a perfect addition to a bold sauce like peri peri. Unless, of course, you have that weird olfactory gene variation that makes cilantro taste like soap."}}]},{"title":"Remove Habanero Stems","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/35/02.mp4","pro_tip":"If you're curious about the habanero flavor but can't take the heat, there is a miracle of science called a habanada pepper, though this might be tricky to find in the wild.","ingredients":["2 Fresh Habanero Peppers"]}},{"type":"text","meta":{"text":"Cut the stems from your habanero peppers, then wash your hands."}},{"type":"flavour_text","meta":{"text":"We wanted this recipe to have a lot of heat while still maintaining flavor, so we chose habanero peppers for their unique sweet and spicy taste. If you want your sauce to be less spicy, you can use fewer peppers, as well as remove the seeds and pith."}}]},{"title":"Remove Basil Stems","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/35/03.mp4","ingredients":["15 Leaves Fresh Basil"]}},{"type":"text","meta":{"text":"Pick off the stems from your basil leaves."}},{"type":"flavour_text","meta":{"text":"Basil is an aromatic herb with a touch of sweetness, so it helps to balance out the spiciness of the peppers and the acidity of the lemon juice. It's important to remove the stems, because no one likes a chewy sauce."}}]},{"title":"Peel Garlic","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/35/04.mp4","ingredients":["4 Cloves Garlic"]}},{"type":"text","meta":{"text":"Peel your garlic."}},{"type":"flavour_text","meta":{"text":"Garlic is almost as much of a staple in savory dishes as salt and pepper. It's a powerhouse of flavor that pairs with and enhances foods of every flavor profile. Do you really need to add garlic to all of your recipes? That's like asking if you really need oxygen."}}]},{"title":"Prepare Bell Peppers","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/7/06.mp4","pro_tip":"If you can only find fresh bell peppers, roast them for 25m at <temperature c=\"200\" f=\"400\" />, then remove the stems, skin, and seeds.","ingredients":["2 Jarred Roasted Red Bell Peppers"]}},{"type":"text","meta":{"text":"Pat your peppers dry with paper towels."}},{"type":"flavour_text","meta":{"text":"Bell peppers are a big source of freshness and color in this sauce, but since raw bell peppers have high water content, they have to be roasted. If the sauce is blended with fresh bell pepper, it will be way too watery."}}]},{"title":"Add Solid Ingredients to Blender","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/7/07.mp4","ingredients":["2 Fresh Habanero Peppers","1 Bunch Fresh Cilantro","15 Leaves Fresh Basil","4 Cloves Garlic","2 Jarred Roasted Red Bell Peppers"]}},{"type":"text","meta":{"text":"Put your prepared ingredients in the blender."}},{"type":"flavour_text","meta":{"text":"It's always best to put solid ingredients in the blender first, especially leafy ones. Otherwise, it's easier for chunky bits to get stuck at the top of the blender where they won't mix in properly."}}]},{"title":"Add Liquid and Seasoning","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/7/08.mp4","ingredients":["2 Tbsp Lemon Juice (About ½ Lemon)","1 Tbsp Molasses","<measurement metric=\"75ml\" imperial=\"⅓ Cup\" /> Olive Oil","1 Tbsp Hot Smoked Paprika","1 Tbsp Fine Salt"]}},{"type":"text","meta":{"text":"Add in the rest of the ingredients."}},{"type":"flavour_text","meta":{"text":"This combination of ingredients makes a beautifully thick and colorful sauce, and gives it a lot of complexity in its flavor. The end result will be spicy, smoky, tangy, and just a little bit sweet."}}]},{"title":"Blend Ingredients","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/7/09.mp4","overlay_text":[{"text":"Taste","start_time":9,"end_time":12}]}},{"type":"text","meta":{"text":"Blend the ingredients on high speed until your sauce is thick."}}]},{"title":"Enjoy!","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/35/07.mp4"}},{"type":"text","meta":{"text":"Serve your sauce as a dip for chicken wings and vegetables, or marinate your favorite protein in it."}}]}]},{"id":26,"schema_version":1,"appliance":"oven","slug":"beef-tenderloin-with-gorgonzola-sauce","tags":["oven","pan","indoor","beef"],"likes":0,"first_published_at":"2024-02-01T10:49:38.000Z","updated_at":"2025-02-25T00:41:08.000Z","title":"Reverse Seared Beef Tenderloin Steak","short_title":"Beef Tenderloin with Gorgonzola Sauce","subtitle":"Served with Gorgonzola Sauce","web_subtitle":"Served with Gorgonzola Sauce","image":"https://recipes.meater.cloud/videos/38/image.jpg","video":"https://recipes.meater.cloud/videos/38/preview.mp4","description":{"prep_time_minutes":30,"cook_time_minutes":50,"difficulty":"medium","text":"From homey burger joints to high-end steakhouses, you'll find beef and blue cheese combos all over the place. The sharpness and texture of the cheese provide a beautiful contrast to the deep beefy flavor without detracting from the meat, so it's pretty easy to suss out why the two are such an inseparable pair. The only downside (and we mean the ONLY downside) is that a quality steak topped with blue cheese doesn't usually come cheap, so we did the only reasonable thing, which was to come up with a recipe to make it at home. We picked gorgonzola for this recipe both for its unique creaminess, and because it's among the mildest of the blue cheeses. A juicy cut of beef tenderloin cooked to perfection with MEATER and topped with our gorgonzola sauce is so decadent, you might just have to start wearing a top hat and monocle everywhere you go.\n\nA classy cut of beef like this one deserves side dishes that are just as sophisticated. Sautéed vegetables will add color to your plate, and you can do your own elevated take on beef and potatoes with a garlic and herb mash. You won't want a wine that might overpower the more subtle flavor of the beef, so milder reds like pinot noir are a good idea.","web_text":"We apologize in advance if you never want to eat anything besides this beefy, cheesy bit of decadence from here on out."},"preparation":{"video":"https://recipes.meater.cloud/videos/38/prep.mp4","items":[{"title":"Reverse Seared Beef Tenderloin Ingredients","type":"ingredients","items":[{"name":"Beef Tenderloin Steak","information":"About <measurement metric=\"5 cm\" imperial=\"2\"\" /> thick recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"Oil","information":"Just enough to lightly coat the pan\n\nOils with higher smoke point recommended, like avocado or grapeseed oil"},{"name":"Salt to Taste","information":"Salt flakes recommended"},{"name":"Black Pepper to Taste","information":"Freshly ground recommended"}]},{"title":"Gorgonzola Sauce Ingredients","type":"ingredients","items":[{"name":"<measurement metric=\"100g\" imperial=\"½ Cup\" /> Gorgonzola Cheese","information":"Gorgonzola Dolce recommended"},{"name":"3 Leaves Fresh Sage"},{"name":"1 Sprig Fresh Rosemary"},{"name":"<measurement metric=\"100ml\" imperial=\"½ Cup\" /> Heavy Cream"},{"name":"<measurement metric=\"100ml\" imperial=\"½ Cup\" /> Beef Stock","information":"Low-sodium or no-salt stock recommended\n\nLow-sodium vegetable stock can be substituted"},{"name":"Salt to Taste"},{"name":"Black Pepper to Taste"}]},{"title":"Reverse Seared Beef Tenderloin Tools","type":"tools","items":[{"name":"Paper Towels"},{"name":"Tongs"},{"name":"Roasting Rack"},{"name":"Baking Tray"},{"name":"Pan","information":"Cast iron or steel recommended"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]},{"title":"Gorgonzola Sauce Tools","type":"tools","items":[{"name":"Sieve"},{"name":"Whisk"},{"name":"Wooden Spoon"},{"name":"Pan","information":"Non-stick recommended"},{"name":"Knife"},{"name":"Cutting Board"}]}]},"steps":[{"title":"Chop Rosemary","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/18/01.mp4","ingredients":["1 Sprig Fresh Rosemary"]}},{"type":"text","meta":{"text":"Pick your rosemary leaves from the stem and finely chop them, then set them aside."}},{"type":"flavour_text","meta":{"text":"Rosemary adds a deep, aromatic flavor to balance out the sharp taste of the cheese. It's going to add a pretty pop of color to your final plate, so go ahead and save it until your steak is ready."}}]},{"title":"Dice Cheese","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/18/02.mp4","pro_tip":"Heating up your knife by dipping it in hot water will make it easier to dice your cheese. It also helps for the cheese to be completely cold so it won't stick to your knife.","ingredients":["<measurement metric=\"100g\" imperial=\"½ Cup\" /> Gorgonzola Cheese"]}},{"type":"text","meta":{"text":"Roughly dice your cheese."}},{"type":"flavour_text","meta":{"text":"Contrary to popular belief, your cheese doesn't have to be rank to be fancy. Gorgonzola has a strong enough flavor to hold its own with your steak, but it's one of the milder and less aggressive blue cheeses, so we chose it for the sake of anyone whose nose is running for cover at the mere thought of a more pungent variety."}}]},{"title":"Pre-Heat Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/instructional/oven/preheat.mp4","overlay_text":[{"text":"<temperature c=\"120\" f=\"250\" />","start_time":1,"end_time":6}]}},{"type":"text","meta":{"text":"Pre-heat your oven to <temperature c=\"120\" f=\"250\" />. This can take up to 15m."}},{"type":"flavour_text","meta":{"text":"We know, waiting for your food to cook isn't always fun. But as much as you may want to just throw your steak in a blacksmithing forge so it can be done in 30s, the best way to bring out this cut's characteristic tenderness is by cooking low and slow."}}]},{"title":"Season Steak","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/22/02.mp4","pro_tip":"For a more professional presentation, you can wrap kitchen twine around your steak to give it a cylindrical shape.","ingredients":["Beef Tenderloin Steak","Salt to Taste","Black Pepper to Taste"]}},{"type":"text","meta":{"text":"Sprinkle salt and pepper all over and pat it in."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/22/03.mp4","overlay_text":[{"text":"Feel for probe placement","start_time":5,"end_time":9}]}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the steak."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"category":"beef","animal":"beef","cut_type":"steak","cut":"fillet_mignon","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"There's not really such a thing as a bad steak. But if you ask us, the best of the best is a nice medium rare. It's that ideal temperature range where the fat is rendering but moisture hasn't started to evaporate, so it's at peak juiciness. It's also right at the perfect balance of proteins for maximum flavor. We aim for <temperature c=\"54\" f=\"130\" /> since tenderloin has less fat content than some other cuts, so we don't want to go as high as we would for something more marbled."}}]},{"title":"Put Steak in Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/22/06.mp4"}},{"type":"text","meta":{"text":"Place the steak on a rack and stick it in the oven."}},{"type":"flavour_text","meta":{"text":"Raised racks let heat flow all around the meat, which means better color and more even cooking. A foil-lined tray under the rack will seriously improve your life when it's time to clean up the kitchen. High five, past self."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the oven."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":40,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Steak from Heat","estimated_duration_minutes":10,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/22/08.mp4"}},{"type":"text","meta":{"text":"Let your steak rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so smaller cuts like this one need to be moved to a room temperature surface after you take them off of heat. If not, your medium rare steak may be closer to medium, or your well done steak may be closer to a hockey puck."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Melt Cheese","estimated_duration_minutes":4,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/18/03.mp4","ingredients":["<measurement metric=\"100g\" imperial=\"½ Cup\" /> Gorgonzola Cheese","<measurement metric=\"100ml\" imperial=\"½ Cup\" /> Heavy Cream"]}},{"type":"text","meta":{"text":"Put your cheese and heavy cream in a pan on medium low, and whisk every 1-2m, just until the cheese melts."}},{"type":"flavour_text","meta":{"text":"Heavy cream will make your sauce nice and thick without altering the flavor as much as a roux. Try to keep the heat down as much as possible so the cream doesn't burn or separate, which will mess with the texture of your sauce."}}]},{"title":"Add Stock","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/18/04.mp4","pro_tip":"On your next cook, you can try making your own beef stock to really customize your flavor. Just make sure to leave out the salt, because this will give you better control over the saltiness of the gorgonzola sauce when it's time for seasoning.","ingredients":["<measurement metric=\"100ml\" imperial=\"½ Cup\" /> Beef Stock"]}},{"type":"text","meta":{"text":"Pour in your beef stock."}},{"type":"flavour_text","meta":{"text":"You need liquid when you're reducing a sauce, and beef stock has the extra benefit of adding color. Plus, it's a perfect flavor choice since this sauce goes best with a top-drawer steak. Your sauce will get saltier as it reduces, so it's better to use a low-sodium or no-salt stock."}}]},{"title":"Add Sage","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/18/05.mp4","ingredients":["3 Leaves Fresh Sage"]}},{"type":"text","meta":{"text":"Drop your sage into the sauce."}},{"type":"flavour_text","meta":{"text":"Sage has its own strong and deeply herbal flavor, and it's great for bringing out the tastes of lots of different cheeses. The sage leaves should be strained out before serving so that the flavor doesn't permeate the whole sauce over time (and also because you probably don't want to bite into a surprise leaf in the middle of a classy meal), but when they're just left in for cooking, they give a pleasant peppery taste to the creamy gorgonzola."}}]},{"title":"Reduce Sauce","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/18/06.mp4","pro_tip":"If you have any stock left over, you can save it for when you need to reheat the sauce. This will help to keep the sauce from reducing too much or solidifying during reheating."}},{"type":"text","meta":{"text":"Simmer and reduce the sauce just until it coats your spoon. Keep stirring occasionally to avoid burnt sauce on the edges of the pan."}},{"type":"flavour_text","meta":{"text":"If the sauce reduces and thickens too much, you won't be able to get any of it through the sieve, but you can add in a little extra beef stock to thin it out if this happens."}}]},{"title":"Season Sauce","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/18/07.mp4","ingredients":["Salt to Taste","Black Pepper to Taste"]}},{"type":"text","meta":{"text":"Taste your sauce and add seasoning as needed."}},{"type":"flavour_text","meta":{"text":"Cheese tends to be pretty salty in its own right, so be careful not to just chuck a handful of salt in your sauce right off the bat, or you're going to end up pretty dehydrated after dinner. Take your time and add in little pinches, tasting regularly until you get it exactly where you want it."}}]},{"title":"Strain Sauce","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/18/08.mp4"}},{"type":"text","meta":{"text":"Strain the sauce, and throw out the sage leaves and the blue veins of the cheese."}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/22/10.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":1,"end_time":5}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Pat Steak Dry","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/22/11.mp4"}},{"type":"text","meta":{"text":"Pat your steak dry with paper towels."}},{"type":"flavour_text","meta":{"text":"Leftover moisture on your steak will make it steam instead of sear. This is great for a spa day, but not so much for getting a beautiful crust."}}]},{"title":"Pre-Heat Pan","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/22/12.mp4","ingredients":["Oil"]}},{"type":"text","meta":{"text":"Pre-heat your pan on high for 1m and add oil."}},{"type":"flavour_text","meta":{"text":"If you don't have a cast iron pan, make sure to add some extra oil to help develop a nice crust on the outside of the meat."}}]},{"title":"Sear Steak","estimated_duration_minutes":4,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/22/13.mp4"}},{"type":"text","meta":{"text":"Sear your steak all over, just until it's golden brown."}},{"type":"flavour_text","meta":{"text":"The point of this step is just to create a crust right on the surface of the steak, not to cook the steak more. Only leave it in the pan as long as it takes to get the right texture, or the meat might overcook."}}]},{"title":"Enjoy!","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/38/22.mp4"}},{"type":"text","meta":{"text":"Serve your tenderloin whole or thinly sliced, drizzle your gorgonzola sauce on top, and finish with a sprinkle of your chopped rosemary."}},{"type":"flavour_text","meta":{"text":"If you want some extra points for presentation, we recommend slicing the steak into thin pieces and arranging them nicely on a plate before cheesing it up. For a whole meal that will fill you up both physically and emotionally, serve it with fancy potatoes and red wine."}}]}]},{"id":13,"schema_version":1,"appliance":"hob","slug":"gorgonzola-sauce","tags":["indoor","sauce"],"likes":0,"first_published_at":"2024-02-01T10:59:54.000Z","updated_at":"2025-02-25T00:52:11.000Z","title":"Blue Cheese Sauce","short_title":"Gorgonzola Sauce","subtitle":"Made with Gorgonzola Dolce","web_subtitle":"Made with Gorgonzola Dolce","image":"https://recipes.meater.cloud/videos/18/Image.jpg","video":"https://recipes.meater.cloud/videos/18/Preview.mp4","description":{"prep_time_minutes":10,"cook_time_minutes":10,"difficulty":"easy","text":"Few foods are as universally adored as cheese. It's a topping for everything from pasta to salad, it's a popular sauce base, and it's a tasty late-night snack. Heck, you can even plan entire cheese-based vacations. Soft cheeses especially are used in high-end appetizers and accompaniments, and you'll find blue cheese sauce on the menu at most steakhouses. Since we're all about creating a steakhouse experience at home, it's only natural that we'd have our own blue cheese sauce recipe. Ours uses gorgonzola dolce for a milder, creamier flavor, and you can make it in less than half an hour with not a lot of ingredients.\n\nThis creamy, cheesy party in your mouth goes best with lean cuts of beef. To amp up your backyard barbecues, whip up some burgers with lean ground beef and use this sauce as a topper. If you're in the mood for more of a treat, you can jump back to our recipe menu to find out how to make this sauce with a reverse seared beef tenderloin steak.","web_text":"Just one taste, and your troubles will become as melty as the gorgonzola that makes up the base of this creamy sauce."},"preparation":{"video":"https://recipes.meater.cloud/videos/18/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"<measurement metric=\"100g\" imperial=\"½ Cup\" /> Gorgonzola Cheese","information":"Gorgonzola Dolce recommended"},{"name":"3 Leaves Fresh Sage"},{"name":"1 Sprig Fresh Rosemary"},{"name":"<measurement metric=\"100ml\" imperial=\"½ Cup\" /> Heavy Cream"},{"name":"<measurement metric=\"100ml\" imperial=\"½ Cup\" /> Beef Stock","information":"Low-sodium or no-salt stock recommended\n\nLow-sodium vegetable stock can be substituted"},{"name":"Salt to Taste"},{"name":"Black Pepper to Taste"}]},{"title":"Tools","type":"tools","items":[{"name":"Sieve"},{"name":"Whisk"},{"name":"Wooden Spoon"},{"name":"Pan","information":"Non-stick recommended"},{"name":"Knife"},{"name":"Cutting Board"}]}]},"steps":[{"title":"Chop Rosemary","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/18/01.mp4","ingredients":["1 Sprig Fresh Rosemary"]}},{"type":"text","meta":{"text":"Pick your rosemary leaves from the stem and finely chop them, then set them aside."}},{"type":"flavour_text","meta":{"text":"Rosemary adds a deep, aromatic flavor to balance out the sharp taste of the cheese. It's going to add a pretty pop of color to your final plate, so go ahead and save it until after the sauce is strained."}}]},{"title":"Dice Cheese","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/18/02.mp4","pro_tip":"Heating up your knife by dipping it in hot water will make it easier to dice your cheese. It also helps for the cheese to be completely cold so it won't stick to your knife.","ingredients":["<measurement metric=\"100g\" imperial=\"½ Cup\" /> Gorgonzola Cheese"]}},{"type":"text","meta":{"text":"Roughly dice your cheese."}},{"type":"flavour_text","meta":{"text":"Contrary to popular belief, your cheese doesn't have to be rank to be fancy. Gorgonzola has a strong enough flavor to hold its own with your steak, but it's one of the milder and less aggressive blue cheeses, so we chose it for the sake of anyone whose nose is running for cover at the mere thought of a more pungent variety."}}]},{"title":"Melt Cheese","estimated_duration_minutes":4,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/18/03.mp4","ingredients":["<measurement metric=\"100g\" imperial=\"½ Cup\" /> Gorgonzola Cheese","<measurement metric=\"100ml\" imperial=\"½ Cup\" /> Heavy Cream"]}},{"type":"text","meta":{"text":"Put your cheese and heavy cream in a pan on medium low, and whisk every 1-2m, just until the cheese melts."}},{"type":"flavour_text","meta":{"text":"Heavy cream will make your sauce nice and thick without altering the flavor as much as a roux. Try to keep the heat down as much as possible so the cream doesn't burn or separate, which will mess with the texture of your sauce."}}]},{"title":"Add Stock","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/18/04.mp4","pro_tip":"On your next cook, you can try making your own beef stock to really customize your flavor. Just make sure to leave out the salt, because this will give you better control over the saltiness of the gorgonzola sauce when it's time for seasoning.","ingredients":["<measurement metric=\"100ml\" imperial=\"½ Cup\" /> Beef Stock"]}},{"type":"text","meta":{"text":"Pour in your beef stock."}},{"type":"flavour_text","meta":{"text":"You need liquid when you're reducing a sauce, and beef stock has the extra benefit of adding color. Plus, it's a perfect flavor choice since this sauce goes best with a top-drawer steak. Your sauce will get saltier as it reduces, so it's better to use a low-sodium or no-salt stock."}}]},{"title":"Add Sage","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/18/05.mp4","ingredients":["3 Leaves Fresh Sage"]}},{"type":"text","meta":{"text":"Drop your sage into the sauce."}},{"type":"flavour_text","meta":{"text":"Sage has its own strong and deeply herbal flavor, and it's great for bringing out the tastes of lots of different cheeses. The sage leaves should be strained out before serving so that the flavor doesn't permeate the whole sauce over time (and also because you probably don't want to bite into a surprise leaf in the middle of a classy meal), but when they're just left in for cooking, they give a pleasant peppery taste to the creamy gorgonzola."}}]},{"title":"Reduce Sauce","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/18/06.mp4","pro_tip":"If you have any stock left over, you can save it for when you need to reheat the sauce. This will help to keep the sauce from reducing too much or solidifying during reheating."}},{"type":"text","meta":{"text":"Simmer and reduce the sauce just until it coats your spoon. Keep stirring occasionally to avoid burnt sauce on the edges of the pan."}},{"type":"flavour_text","meta":{"text":"If the sauce reduces and thickens too much, you won't be able to get any of it through the sieve, but you can add in a little extra beef stock to thin it out if this happens."}}]},{"title":"Season Sauce","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/18/07.mp4","ingredients":["Salt to Taste","Black Pepper to Taste"]}},{"type":"text","meta":{"text":"Taste your sauce and add seasoning as needed."}},{"type":"flavour_text","meta":{"text":"Cheese tends to be pretty salty in its own right, so be careful not to just chuck a handful of salt in your sauce right off the bat, or you're going to end up pretty dehydrated after dinner. Take your time and add in little pinches, tasting regularly until you get it exactly where you want it."}}]},{"title":"Strain Sauce","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/18/08.mp4"}},{"type":"text","meta":{"text":"Strain the sauce, and throw out the sage leaves and the blue veins of the cheese."}}]},{"title":"Enjoy!","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/18/09.mp4"}},{"type":"text","meta":{"text":"Drizzle the sauce on your favorite cut of beef or the protein of your choice, then sprinkle your rosemary on top. Make sure to serve it hot, because the sauce will thicken as it cools."}},{"type":"flavour_text","meta":{"text":"When you're in more of a casual mood, you can use this sauce as a topping for burgers or pasta, or as a dip for wings."}}]}]},{"id":29,"schema_version":1,"appliance":"smoker","slug":"smoked-lamb-shoulder","tags":["outdoor","smoker","lamb"],"likes":0,"first_published_at":"2023-12-12T12:49:24.000Z","updated_at":"2025-02-25T11:36:30.000Z","title":"Lamb Shoulder","short_title":"Smoked Lamb Shoulder","subtitle":"Smoked Texas Style","web_subtitle":"Smoked Texas Style","image":"https://recipes.meater.cloud/videos/41/image.jpg","video":"https://recipes.meater.cloud/videos/41/preview.mp4","description":{"prep_time_minutes":20,"cook_time_minutes":540,"difficulty":"easy","text":"Pulled meats--boy, that's weird to say out loud, isn't it?--are a staple at any barbecue. Everyone loves a good pulled meat sandwich, but what happens when they need a break from pulled pork or chicken, and are clamoring for something different? Lamb shoulder is insanely juicy and delicious when smoked slowly, and it can be shredded just like a classic pork shoulder. In true Texas style, our recipe uses a simple salt and pepper seasoning so you can let the taste of the meat speak for itself.\n\nWe won't lie to you, lamb is going to be more expensive than other pulled meats. That's why it's extra important to have the right tools to make sure you'll end up with tender meat and a perfect crust. What are the \"right tools\"? We're so glad you asked! MEATER will keep you updated with the internal temperature, and can even give you a heads up when to wrap, so you can pull off a pulled lamb that will blow everyone away.\n\nIf you're dropping the money on a nice lamb shoulder, chances are you're doing it because you like the flavor, which means you don't want to distract from it with overwhelming sides or sauces. We recommend serving it on Texas toast with a simple side of fresh vegetables or coleslaw. Cold beer is a classic at a barbecue, and a citrusy beer like an IPA will be best for balancing out the flavor of the lamb.","web_text":"When you're looking for something a little different for your barbecue sandwiches, this lamb is as easy to cook as it is mind-blowing."},"preparation":{"video":"https://recipes.meater.cloud/videos/41/prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"Lamb Shoulder","information":"About <measurement metric=\"2kg\" imperial=\"5 lb\" /> recommended\n\nBone in recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"Salt to Taste","information":"Salt flakes recommended"},{"name":"Black Pepper to Taste","information":"Freshly ground recommended"}]},{"title":"Tools","type":"tools","items":[{"name":"Smoker Fuel","information":"Hickory or oak recommended"},{"name":"Foil"},{"name":"Shredding Claws","information":"Large forks can be used"},{"name":"Large Knife","information":"Chef's knife or boning knife recommended"},{"name":"Dish Towel"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Pre-Heat Smoker","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/41/01.mp4","pro_tip":"We use a pellet smoker for a lot of our recipes, but you can still cook this recipe with whatever kind of smoker you have. Just make sure to keep an eye on your ambient temperature so you know when you need to add more fuel to the fire.","overlay_text":[{"text":"<temperature c=\"120\" f=\"250\" />","start_time":9,"end_time":12}]}},{"type":"text","meta":{"text":"Pre-heat your smoker to <temperature c=\"120\" f=\"250\" />. This can take up to 15m."}},{"type":"flavour_text","meta":{"text":"Low and slow cooking keeps more moisture in the meat, which is especially important since you'll be removing the fat from the top of your lamb. A longer cooking time is also the key to a nice and crispy bark on the outside of the meat."}}]},{"title":"Trim Excess Fat","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/41/02.mp4","ingredients":["Lamb Shoulder"]}},{"type":"text","meta":{"text":"Trim the fat and silverskin from the top of your lamb."}},{"type":"flavour_text","meta":{"text":"Obviously you need some fat in the meat if you want to end up with really succulent lamb. The trouble is, not all lamb shoulders are created equal, and some have extra fat on them or just haven't been trimmed as much by the butcher. When you've got a super chunky and hard layer, it isn't actually going to render while you're cooking. Trimming off this extra fat and getting rid of the silverskin also makes it easier for the smoky flavor to get into the meat."}}]},{"title":"Season Lamb","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/41/03.mp4","pro_tip":"If you'd like your crust even crispier on your next cook, you can season the lamb shoulder 24h before cooking, then leave it uncovered in the fridge to dry brine.","ingredients":["Lamb Shoulder","Salt to Taste","Black Pepper to Taste"]}},{"type":"text","meta":{"text":"Sprinkle salt and pepper all over and pat it in."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/41/04.mp4","overlay_text":[{"text":"Avoid the bones","start_time":11,"end_time":16}]}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the lamb shoulder, staying away from the large bones."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"category":"lamb","animal":"lamb","cut_type":"roast","cut":"shoulder","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"If you're new to the world of pulled lamb, the idea of cooking your lamb to such a high temperature might seem completely insane, but stick with us for a moment. Lamb shoulder has a lot more collagen than a lamb chop, and if the temperature isn't high enough for the collagen fibers to break down, the meat would be way too tough to the point of being darn near inedible. Letting the meat cook longer and to a higher temperature will let that connective tissue gelatinize and moisturize the muscle, which is what gives you that tender, melty meat that makes pulled lamb so well-loved. On top of that, this cut has thicker, harder fat which needs more time to completely render."}}]},{"title":"Put Lamb in Smoker","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/41/07.mp4"}},{"type":"text","meta":{"text":"Set the lamb fatty side up in the smoker."}},{"type":"flavour_text","meta":{"text":"Lamb placement is largely a matter of personal preference, and there are benefits to cooking with either the fatty side or the meaty side up. We like to keep the fat at the top while cooking so that it can soak into the meat as it melts. Otherwise, most of it will drip off, and we just feel like that's a tragedy."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the smoker."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook to <temperature c=\"80\" f=\"175\" />","estimated_duration_minutes":300,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_internal_temp":2550}}]},{"title":"Raise Temperature","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/41/09.mp4","overlay_text":[{"text":"<temperature c=\"135\" f=\"275\" />","start_time":1,"end_time":4}]}},{"type":"text","meta":{"text":"Turn up your smoker to <temperature c=\"135\" f=\"275\" />."}},{"type":"flavour_text","meta":{"text":"Unlike some of our other smoked recipes, we recommend waiting to wrap the lamb until the rest instead of wrapping right when you turn up the heat. We want the lamb shoulder to develop a nice and crispy crust, so it's best to avoid steaming it or letting it cook in the juices. Lamb fat also tends to have a strong smell, and leaving the meat unwrapped will help the fat to either cook or drip out so your lamb doesn't end up getting all self-conscious about it."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":180,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Wrap Lamb in Foil","estimated_duration_minutes":60,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/41/11.mp4"}},{"type":"text","meta":{"text":"Loosely wrap the lamb in foil with the probe poking out, and let it rest covered for up to 1h."}},{"type":"flavour_text","meta":{"text":"Our resting algorithm assumes that meat is rested uncovered on a room temperature surface, so for your normal MEATER cooks, we don't recommend wrapping during the rest because it can throw off the estimation. For big cuts like this, though, we want to give the juices extra time to redistribute through the meat, and keeping it wrapped and covered helps to retain heat."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":60,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/41/13.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":3,"end_time":5}]}},{"type":"text","meta":{"text":"Pull out the probe and unwrap your lamb."}}]},{"title":"Remove Bones","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/41/14.mp4"}},{"type":"text","meta":{"text":"Throw away the bones and cartilage from your lamb."}},{"type":"flavour_text","meta":{"text":"Okay, we know we literally just said to throw away any cartilage you find, but we also won't judge you if you want to eat it."}}]},{"title":"Enjoy!","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/41/15.mp4"}},{"type":"text","meta":{"text":"Shred the lamb with shredding claws or large forks, and serve it on a sandwich or à la carte."}},{"type":"flavour_text","meta":{"text":"Pulled lamb isn't exactly known for being a graceful meal, but let's be honest, that's part of the fun of it. If you choose to, you can embrace the mess and top it with the sauce of your choice. Serve your lamb with simple sides like coleslaw or Texas toast, and pair it with a citrusy beer."}}]}]},{"id":33,"schema_version":1,"appliance":"smoker","slug":"smoked-salmon","tags":["outdoor","smoker","fish"],"likes":0,"first_published_at":"2023-10-13T13:13:30.000Z","updated_at":"2025-02-25T11:41:58.000Z","title":"Salmon Fillet","short_title":"Smoked Salmon","subtitle":"Smoked with Sweet and Spicy Rub","web_subtitle":"Smoked with Sweet and Spicy Rub","image":"https://recipes.meater.cloud/videos/48/image.jpg","video":"https://recipes.meater.cloud/videos/48/preview.mp4","description":{"prep_time_minutes":20,"cook_time_minutes":100,"difficulty":"easy","text":"Finally, you can put an end to the conflict between eating healthy and fulfilling your passion for barbecue! Along with being a powerhouse of health benefits, salmon is super quick and easy to cook. It's tasty on its own or with a squeeze of lemon, but our recipe will make it sweet and smoky with just the teensiest bit of a kick. Either way, you get to pat yourself on the back for making such good choices. We're proud of you.\n\nEven low and slow smoking doesn't take very long with salmon, so it can be easy to overcook and dry out. Lucky for you, you've got MEATER to tell you when your fish is at its peak flaky deliciousness.\n\nSo you've got yourself a healthy protein, why not go all out and fix yourself a whole nutritious meal? Brown rice and fresh greens are easy side dishes, and will make you feel better about indulging with an elegant beverage. Speaking of which, salmon is usually coupled with white wine, specifically sweet or sparkling whites when the salmon is smoked.","web_text":"Who says that eating healthy has to be bland and complicated? This recipe is easy, nutritious, and flavorful all at the same time."},"preparation":{"video":"https://recipes.meater.cloud/videos/48/prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"Salmon Fillet","information":"About <measurement metric=\"700g\" imperial=\"1½ lbs\" /> recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"3 Tbsp Brown Sugar"},{"name":"1 tsp Chili Powder"},{"name":"1 tsp Fine Salt"},{"name":"1 tsp Black Pepper","information":"Freshly ground recommended"}]},{"title":"Tools","type":"tools","items":[{"name":"Smoker Fuel","information":"Applewood or cherrywood recommended"},{"name":"Parchment Paper"},{"name":"Grilling Spatula"},{"name":"Tweezers"},{"name":"Knife"},{"name":"Small Bowl"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Pre-Heat Smoker","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/48/01.mp4","pro_tip":"We use a pellet smoker in our recipe testing, but you can cook our recipes with any kind of smoker you have. Just be sure to keep an eye on your ambient temperature so you know when to add more fuel to the fire. You can even use the MEATER app's custom alerts to notify you when the ambient temperature gets too low.","overlay_text":[{"text":"<temperature c=\"105\" f=\"220\" />","start_time":9,"end_time":12}]}},{"type":"text","meta":{"text":"Pre-heat your smoker to <temperature c=\"105\" f=\"220\" />. Turn on the Super Smoke setting if you have the option."}}]},{"title":"Check Salmon for Bones","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/48/02.mp4","ingredients":["Salmon Fillet"]}},{"type":"text","meta":{"text":"Feel the salmon flesh, and pull out any bones with clean tweezers."}},{"type":"flavour_text","meta":{"text":"Even if you bought your fish deboned, there's still a chance of sneaky bones left behind."}}]},{"title":"Mix Rub","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/48/03.mp4","ingredients":["3 Tbsp Brown Sugar","1 tsp Chili Powder","1 tsp Fine Salt","1 tsp Black Pepper"]}},{"type":"text","meta":{"text":"Combine your dry ingredients."}},{"type":"flavour_text","meta":{"text":"Since we're going for a sweeter flavor with this recipe, we made our rub with a base of brown sugar. Of course, we also enjoy a kick, so we added just enough chili powder to put some extra pep in our step."}}]},{"title":"Put Salmon on Parchment","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/48/04.mp4"}},{"type":"text","meta":{"text":"Set your salmon skin side down on a sheet of parchment."}},{"type":"flavour_text","meta":{"text":"Parchment paper makes it easier to move your salmon in and out of the smoker, and spares you the shame of having to scrape fish chunks off of the smoker grates."}}]},{"title":"Season Salmon","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/48/05.mp4","pro_tip":"If you'd like your salmon even more flavorful on your next cook, you can put your rub on the fish up to 6h before cooking, then leave it uncovered in the fridge to cure. Make sure to set a small amount of the rub aside so that you can add a little bit more seasoning after curing."}},{"type":"text","meta":{"text":"Sprinkle your rub on the flesh side and pat it in."}},{"type":"flavour_text","meta":{"text":"This is going to seem like a lot of rub when you're putting it on, but don't worry. Some of it will naturally melt off while cooking, so you'll want to pile on some extra."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/48/06.mp4","overlay_text":[{"text":"Avoid the spine line","start_time":2,"end_time":7}]}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the fillet, staying away from the spine line."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"category":"fish","animal":"salmon","cut_type":"salmon","cut":"fillet","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"The perfect salmon is buttery and juicy, and flakes easily when you cut into it. In our experience, that comes with cooking fish to a medium doneness. Any higher and it starts to dry out. Any lower and the salmon will smell and taste just a little too fishy."}}]},{"title":"Put Salmon in Smoker","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/48/09.mp4"}},{"type":"text","meta":{"text":"Stick the salmon in the smoker."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the smoker."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":90,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Salmon from Heat","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/48/11.mp4"}},{"type":"text","meta":{"text":"Let your salmon rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so thinner cuts like this one need to be moved to a room temperature surface after you take them off of heat, unless you're really into dry fish flakes."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":10,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/48/13.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":1,"end_time":4}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}},{"type":"flavour_text","meta":{"text":"Before serving, you can use a spatula to gently move the salmon off of the parchment for a cleaner presentation. If you're just too ready to dig in (totally understandable), the salmon can be served while still on the paper."}}]},{"title":"Enjoy!","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/48/14.mp4"}},{"type":"text","meta":{"text":"Slice your salmon fillet into smaller steaks to serve."}},{"type":"flavour_text","meta":{"text":"Build yourself a nice, healthy meal with some rice and veggies on the side, and then toast to your good health with a sweet or sparkling white wine."}}]}]},{"id":63,"schema_version":1,"appliance":"gas_grill","slug":"gas-grilled-cheeseburger","tags":["outdoor"],"likes":0,"first_published_at":"2023-12-12T12:51:09.000Z","updated_at":"2025-02-25T11:46:38.000Z","title":"Cheeseburger","short_title":"Gas Grilled Cheeseburger","subtitle":"Gas Grilled","web_subtitle":"Gas Grilled","image":"https://recipes.meater.cloud/videos/90/Image.jpg","video":"https://recipes.meater.cloud/videos/90/Preview.mp4","description":{"prep_time_minutes":30,"cook_time_minutes":30,"difficulty":"medium","text":"When you've got a list of barbecue recipes, it's basically a crime not to include cheeseburgers. And we don't mean those wimpy little fast food burgers, oh no. We're talking patties so hefty, they've earned the right to be called \"thicc\" with two c's. We're talking burgers that require at least doubling up on disposable plates, but even then, they'll buckle under the weight. But one can't properly feast on girth alone, which is why we've also made our cheeseburgers with parsley, garlic, and onion mixed into the meat, properly packing it with flavor. As far as toppings go, the beauty of burgers is how customizable they are, so we'll leave out any specific recommendations and encourage you to build whatever your heart desires.\n\nAnd of course, the main thing that makes our cheeseburgers so special is the texture. It's got a nice little crunch on the outside, but is still plump and juicy on the inside. It seems like a tricky task to tackle, but did you know that you can use your trusty MEATER with ground meat? If you didn't already know, consider your life changed for the better! \n\nIt goes without saying that burgers and fries go together like bread and butter, so that's got to be our first suggestion. If you're wanting more, you can pile your plate with any of your favorite barbecue sides. When it comes to drinks, there's nothing like cracking open a cold can of something fizzy at a barbecue. Bitter beers like pilsner or lager will cut through the fattiness of the burger, or you can keep it simple with your favorite soft drink.","web_text":"It's probably the first thing that pops into your head when you think of a backyard barbecue, so make it the star of the show."},"preparation":{"video":"https://recipes.meater.cloud/videos/90/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"<measurement metric=\"450g\" imperial=\"1 lb\" /> Ground Beef","information":"At least 15% fat recommended\n\nShould be room temperature before starting cook"},{"name":"4 Slices Cheese","information":"Up to your preference"},{"name":"1 Egg"},{"name":"1 Tbsp Parsley"},{"name":"1 Tbsp White Onion"},{"name":"1 Clove Garlic"},{"name":"2 Burger Buns"},{"name":"2 Tbsp Bread Crumbs"},{"name":"1 Tbsp Oil","information":"Oils with higher smoke point recommended, like avocado or grapeseed oil"},{"name":"Salt to Taste","information":"Salt flakes recommended"},{"name":"Black Pepper to Taste","information":"Freshly ground recommended"},{"name":"Toppings (optional)","information":"Up to your preference"}]},{"title":"Tools","type":"tools","items":[{"name":"Grilling Spatula"},{"name":"Mixing Bowl"},{"name":"Knife"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Pre-Heat Grill","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/90/01.mp4","pro_tip":"Make sure your grate is clean before you start cooking. Scrub it with a heavy-duty grill brush to get rid of any residue, then lightly brush it with vegetable oil to create a non-stick surface.","overlay_text":[{"text":"<temperature c=\"225\" f=\"450\" />","start_time":3,"end_time":7}]}},{"type":"text","meta":{"text":"Light your burners, close the lid, and let your grill hit about <temperature c=\"225\" f=\"450\" />. This can take up to 15m."}}]},{"title":"Mince Garlic","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/90/02.mp4","ingredients":["1 Clove Garlic"]}},{"type":"text","meta":{"text":"Finely chop your garlic."}}]},{"title":"Chop Onion","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/90/03.mp4","pro_tip":"Keeping your onions cold reduces the chemicals that get released when you cut them, so you can stick your onion in the freezer for a few minutes or dunk it in icy water before you start chopping to ease the sting in your eyes. It also helps if the area is well-ventilated, and if you maximize chopping efficiency by using a really sharp knife and honing your chopping technique.","ingredients":["1 Tbsp White Onion"]}},{"type":"text","meta":{"text":"Chop up your onion."}},{"type":"flavour_text","meta":{"text":"Onions are pretty common in beef dishes because they add a lot of flavor that complements the beef well. As much as we love onions, we didn't want that to be the only thing we could taste, so we opted for white onion since it's one of the mildest kinds. This also means you're less likely to cry in front of whoever you're cooking for."}}]},{"title":"Chop Parsley","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/90/04.mp4","ingredients":["1 Tbsp Parsley"]}},{"type":"text","meta":{"text":"Cut off your parsley stems and finely chop the leaves."}},{"type":"flavour_text","meta":{"text":"Parsley is one of the most versatile herbs out there, so it'll work well with most toppings that you might want to put on your burger."}}]},{"title":"Add Bread Crumbs","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/90/05.mp4","pro_tip":"If you're going for the most perfect bread crumb texture and color, your best bet is making them at home. All you need to do is bake a loaf of fresh bread for 15-20m, then cut it into chunks and run them through your food processor.","ingredients":["2 Tbsp Bread Crumbs"]}},{"type":"text","meta":{"text":"Sprinkle in your bread crumbs."}},{"type":"flavour_text","meta":{"text":"Bread crumbs help hold the ground beef together by soaking up the juices of the meat, which keeps them from just leaking out and leaving you with dry burgers. This also gives your patties a hint of a fluffy texture."}}]},{"title":"Beat Egg","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/90/06.mp4","ingredients":["1 Egg"]}},{"type":"text","meta":{"text":"Beat your egg."}},{"type":"flavour_text","meta":{"text":"You'll find eggs in almost every recipe for shaped ground meat, mostly because they bind the meat together and keep it in a stable form. As a bonus, eggs also add richness and extra protein."}}]},{"title":"Add Beef","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/90/07.mp4","ingredients":["<measurement metric=\"450g\" imperial=\"1 lb\" /> Ground Beef"]}},{"type":"text","meta":{"text":"Put in your ground beef."}}]},{"title":"Season Beef","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/90/08.mp4","ingredients":["Salt to Taste","Black Pepper to Taste"]}},{"type":"text","meta":{"text":"Sprinkle in your salt and pepper."}}]},{"title":"Knead Mixture","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/90/09.mp4"}},{"type":"text","meta":{"text":"Use your hands to mix the ingredients well."}}]},{"title":"Make Patties","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/90/10.mp4","pro_tip":"To save yourself some stress on the day of the barbecue, you can make your patties ahead of time and put them in the fridge. Just make sure to put wax paper between them, because this preserves the color and keeps them from sticking together."}},{"type":"text","meta":{"text":"Press the meat into 2 patties, making sure to pack them tightly and pat the sides. Use the ambient end of your MEATER probe as a thickness reference."}},{"type":"flavour_text","meta":{"text":"Patting and smoothing out the sides prevents the meat from cracking around the edges."}}]},{"title":"Oil Patties","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/90/11.mp4","ingredients":["1 Tbsp Oil"]}},{"type":"text","meta":{"text":"Coat the burger patties with your oil."}},{"type":"flavour_text","meta":{"text":"It's never fun when your food sticks to the grill, but with ground beef, it's extra important because you don't want your burgers completely breaking apart."}}]},{"title":"Sear Patties","estimated_duration_minutes":6,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/90/12.mp4"}},{"type":"text","meta":{"text":"Sear your patties all over, just until they're golden brown. Rotate them partway through to create some nice grill marks."}},{"type":"flavour_text","meta":{"text":"The point of this step is just to create texture and color right on the surface of the beef, not to actually cook it. Only leave it on direct heat as long as it takes to develop a crust, or the meat might start to dry out."}}]},{"title":"Set Patties Aside","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/90/13.mp4"}},{"type":"text","meta":{"text":"Take the burger patties out of the grill."}},{"type":"flavour_text","meta":{"text":"When you're searing meat before a low and slow cook, we like to suggest giving it a mini-rest after the sear. It's not strictly necessary, but it can help MEATER give you the most accurate cook time estimate."}}]},{"title":"Lower Temperature","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/90/14.mp4","overlay_text":[{"text":"<temperature c=\"120\" f=\"250\" />","start_time":3,"end_time":7}]}},{"type":"text","meta":{"text":"Turn off at least 1 burner, close the lid, and drop the heat to around <temperature c=\"120\" f=\"250\" />."}},{"type":"flavour_text","meta":{"text":"By turning a burner off, you're setting up your grill for indirect heat cooking. This is a great method for a bunch of foods, and for burgers specifically, we're using it give the fat time to render and make the meat tender and juicy."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/90/15.mp4"}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the patty."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"category":"beef","animal":"beef","cut_type":"other","cut":"ground","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"Honestly, cheeseburgers are delicious no matter how you cook them. But in our not-so-humble opinion, the best of the best is a nice medium. It's that ideal temperature range where the fat is rendering but moisture hasn't started to evaporate, so it's at peak juiciness. It's also right at the perfect balance of proteins for maximum flavor. We aim for <temperature c=\"60\" f=\"140\" /> since we like to use ground beef with a bit of fat content, and we want to let that melt down."}}]},{"title":"Add Cheese","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/90/18.mp4","ingredients":["4 Slices Cheese"]}},{"type":"text","meta":{"text":"Put 2 slices of cheese on each patty."}},{"type":"flavour_text","meta":{"text":"We like to be generous and put a couple of slices on each burger, but you can use less or leave it off completely. Or add more! You'll find American cheese at a lot of backyard barbecues and fast food joints, but the type you want to use is totally up to you. If you want a recommendation, we like the beef and cheddar flavor combination, because the sharp and tangy taste of the cheddar enhances the beef."}}]},{"title":"Return Patties to Grill","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/90/19.mp4"}},{"type":"text","meta":{"text":"Stick the burgers back on the grill next to an active burner or on a raised rack, not directly above a burner."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the grill."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":20,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Patties from Heat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/90/21.mp4"}},{"type":"text","meta":{"text":"Let your burger patties rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so smaller cuts like these ones need to be moved to a room temperature surface after you take them off of heat. If not, your medium burgers may be closer to medium well, or your well done burgers may be closer to really big hockey pucks."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":5,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Toast Buns","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/90/23.mp4","ingredients":["2 Burger Buns"]}},{"type":"text","meta":{"text":"Put the buns on the grill for a few seconds, just until they turn lightly golden."}},{"type":"flavour_text","meta":{"text":"Not only are toasted buns just extra tasty and delightfully crunchy, they're also less likely to get soggy because they don't soak up as much juice from the meat or toppings."}}]},{"title":"Prepare Toppings","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/90/24.mp4"}},{"type":"text","meta":{"text":"Get your favorite toppings ready, and spread your liquid condiments on the buns."}},{"type":"flavour_text","meta":{"text":"This is where you get to have fun and be creative. Of course you've got tried and true burger toppings like onions, ketchup, and mustard, or you can play with more unique combinations like ranch dressing and lettuce, grilled pineapple and barbecue sauce, or sautéed mushrooms."}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/90/25.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":2,"end_time":5}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Build Burger","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/90/26.mp4"}},{"type":"text","meta":{"text":"Stack your burger ingredients together."}}]},{"title":"Enjoy!","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/90/27.mp4"}},{"type":"text","meta":{"text":"Serve your cheeseburgers whole or in half."}},{"type":"flavour_text","meta":{"text":"Would you like fries with that? Of course you would. You can also add any of your other favorite barbecue sides to your plate. Then you can grab something bubbly to drink, like a beer, or a dark soft drink like cola or root beer."}}]}]},{"id":8,"schema_version":1,"appliance":"oven","slug":"roast-chicken","tags":["oven","indoor","chicken"],"likes":0,"first_published_at":"2023-11-05T19:21:39.000Z","updated_at":"2025-02-25T11:50:57.000Z","title":"Whole Chicken","short_title":"Roast Chicken","subtitle":"Classic Style","web_subtitle":"Classic Style","image":"https://recipes.meater.cloud/videos/10/Image.jpg","video":"https://recipes.meater.cloud/videos/10/preview.mp4","description":{"prep_time_minutes":20,"cook_time_minutes":60,"difficulty":"easy","text":"This is a sweet spot right in between \"All I want to do is chuck some drumsticks in the oven\" and \"My entire extended family is coming over and I need to prepare a turkey with all the fixings\". It's a perfect balance, not easy enough to be called lazy, but not difficult enough to be panic-inducing. It's a family classic and an international staple, and it's highly customizable to your flavor preference. And the cherry on top of this cluckin' cake is that it's up there with the healthier proteins, so you can feel indulgent and responsible at the same time.\n\nThe perfect chicken is tender and moist on the inside with a nice crisp to the skin, and the best way to do this is to start the cook at a lower temperature, then crank it up later in the cook. One of the many beauties of MEATER is the app's custom alerts, which let you set a notification for when it's time to turn up the heat.\n\nWe just know you want your plate looking like a page straight out of a 1950's cookbook, so build yourself a platter with a roasted vegetable medley and some mashed potatoes. If you're taking it a step further and busting out the fancy glassware, fill it up with a dry white wine like chardonnay, or a milder beer like a lager.","web_text":"It's hard to top the classics. This is the perfect recipe for when you're wanting the dictionary definition of a home-cooked meal."},"preparation":{"video":"https://recipes.meater.cloud/videos/10/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"Whole Chicken","information":"Giblets must be removed\n\nShould be thawed to fridge temperature before starting cook"},{"name":"1 Bunch Fresh Thyme"},{"name":"1 Bunch Fresh Rosemary"},{"name":"<measurement metric=\"75g\" imperial=\"5 Tbsp\" /> Unsalted Butter"},{"name":"Salt to Taste"},{"name":"Black Pepper to Taste"}]},{"title":"Tools","type":"tools","items":[{"name":"Paper Towels"},{"name":"Roasting Rack"},{"name":"Baking Tray"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Pre-Heat Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/instructional/oven/preheat.mp4","overlay_text":[{"text":"<temperature c=\"180\" f=\"350\" />","start_time":1,"end_time":6}]}},{"type":"text","meta":{"text":"Pre-heat your oven to <temperature c=\"180\" f=\"350\" />. This can take up to 15m."}}]},{"title":"Pat Chicken Dry","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/10/02.mp4","pro_tip":"If you're someone who gets put off by the mere idea of a giblet, you're not alone. But we highly encourage you to steel yourself and set the giblets aside instead of throwing them away, because they can be used to make a spectacular homemade gravy or stock.","ingredients":["Whole Chicken"]}},{"type":"text","meta":{"text":"Pat your chicken dry with paper towels, inside and out, and take out the giblets if they haven't already been removed."}},{"type":"flavour_text","meta":{"text":"You should always pat your meat dry so your butter and seasonings will stick better. If you bought your chicken pre-packaged at a grocery store, this also gets rid of any leftover liquid from the packaging."}}]},{"title":"Rub Chicken with Butter","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/10/03.mp4","ingredients":["Whole Chicken","<measurement metric=\"75g\" imperial=\"5 Tbsp\" /> Unsalted Butter"]}},{"type":"text","meta":{"text":"Massage butter over the whole bird."}},{"type":"flavour_text","meta":{"text":"Covering the chicken with butter helps to crisp up the skin while roasting. You can use either salted or unsalted butter, though we recommend unsalted so that there's less risk of ending up with an overly briny bird."}}]},{"title":"Season Chicken","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/10/04.mp4","pro_tip":"If you'd like your chicken even crispier on your next cook, you can season the bird 24h before cooking, then leave it uncovered in the fridge to dry brine.","ingredients":["Whole Chicken","Salt to Taste","Black Pepper to Taste"]}},{"type":"text","meta":{"text":"Sprinkle salt and pepper all over and inside the cavity."}},{"type":"flavour_text","meta":{"text":"Adding salt and pepper in the cavity seasons the actual meat rather than just the skin. If possible, it also helps to get some butter and seasoning under the skin, though this is more common with turkeys since the skin is less likely to tear and affect your presentation. On the other hand, if you're cool with your chicken tasting amazing but looking like it just got in a bar fight, we encourage you to go for it!"}}]},{"title":"Stuff Chicken with Herbs","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/10/05.mp4","ingredients":["Whole Chicken","1 Bunch Fresh Thyme","1 Bunch Fresh Rosemary"]}},{"type":"text","meta":{"text":"Toss your rosemary and thyme in the cavity."}},{"type":"flavour_text","meta":{"text":"Though you can experiment with herbs to find what you like, rosemary and thyme are great choices for a classic roast chicken because they're aromatic but won't overpower the flavor of the meat. Just like with salt and pepper, putting them in the cavity will season the meat instead of just the skin. Plus, herbs are more likely to burn on the outside, and you probably don't want a bunch of charred leaves and sticks on your chicken, no matter how fragrant they are."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/10/06.mp4"}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the breast."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Put Chicken on Rack","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/10/07.mp4"}},{"type":"text","meta":{"text":"Set the chicken on a rack over a tray, and tuck the wings under the body."}},{"type":"flavour_text","meta":{"text":"Raised racks let heat flow all around the meat, which means better color and more even cooking. A foil-lined tray under the rack will seriously improve your life when it's time to clean up the kitchen. High five, past self."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"category":"poultry","animal":"chicken","cut_type":"chicken","cut":"whole","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"We like cooking our chicken to <temperature c=\"75\" f=\"167\" /> because it's just high enough to get some crisp on the skin, but not so high that the meat gets all dry and crumbly. It's also extra crucial to cook poultry to a safe temperature since chicken and turkey can carry salmonella, so cooking it to a higher target ensures that it's okay to eat."}}]},{"title":"Put Chicken in Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/10/10.mp4","overlay_text":[{"text":"Point legs to the back","start_time":3,"end_time":8}]}},{"type":"text","meta":{"text":"Stick the chicken in the oven with the legs pointed back."}},{"type":"flavour_text","meta":{"text":"Since dark meat needs to reach a higher internal temperature than light meat, putting the legs closer to the back or toward the fan where it's hotter will help the legs and thighs achieve the summer tan they've always wanted."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the oven."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook 30 Minutes","estimated_duration_minutes":30,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_time":1800}}]},{"title":"Raise Temperature","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/10/12.mp4","overlay_text":[{"text":"<temperature c=\"220\" f=\"425\" />","start_time":1,"end_time":4}]}},{"type":"text","meta":{"text":"Turn up your oven to <temperature c=\"220\" f=\"425\" />."}},{"type":"flavour_text","meta":{"text":"Bumping up the heat for the last bit of your cook will add some crisp to the skin without drying out the rest of the meat, and will get your chicken to a more social-media-worthy golden color."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":15,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Chicken from Heat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/10/14.mp4"}},{"type":"text","meta":{"text":"Let your chicken rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so meat needs to be moved to a room temperature surface after you take it off of heat. If not, you might end up looking at some pretty parched poultry."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":10,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/10/16.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":1,"end_time":6}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Enjoy!","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/10/17.mp4","pro_tip":"You can save the bones and scraps to make your own chicken broth."}},{"type":"text","meta":{"text":"Serve your chicken whole and carve off pieces as needed, or remove the spine and cut the meat into sections."}},{"type":"flavour_text","meta":{"text":"Roast chicken with a vegetable medley and mashed potatoes is pretty much the definition of a \"home-cooked meal\". If you really want to make everyone feel right at home, pair that plate with a dry white wine or a crisp beer."}}]}]},{"id":34,"schema_version":1,"appliance":"oven","slug":"pork-chops","tags":["oven","indoor","pork"],"likes":0,"first_published_at":"2023-10-13T13:13:56.000Z","updated_at":"2025-02-25T11:55:43.000Z","title":"Pork Chops","short_title":"Pork Chops","subtitle":"Classic Style","web_subtitle":"Classic Style","image":"https://recipes.meater.cloud/videos/52/image.jpg","video":"https://recipes.meater.cloud/videos/52/preview.mp4","description":{"prep_time_minutes":20,"cook_time_minutes":30,"difficulty":"easy","text":"Even if you love cooking, you're going to have some days when you just can't be bothered. But don't break out the TV dinners yet, because we've got a solution for exactly those days. Pork chops are quick to cook, and this recipe uses a basic seasoning blend gets your pork from the fridge to the oven to your plate in no time without sacrificing the flavor. And they're inexpensive to boot!\n\nSince pork is at its crackliest when you cook it at a high temperature, you'll want to make sure it doesn't dry out. That's why it's especially handy to use MEATER to alert you at the perfect internal temperature, and keep you from losing any delectable juiciness.\n\nPork chops go well with classic mashed potatoes, or sweeter sides like applesauce. Refreshing beverages are the best option so you don't overpower your pork, so reach for a crisp cider or a lighter red wine like pinot noir.","web_text":"Easy peasy light and breezy, for those days when you need a quick and simple dinner, but still want it to taste good (obviously)."},"preparation":{"video":"https://recipes.meater.cloud/videos/52/prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"2 Pork Chops","information":"About <measurement metric=\"300g\" imperial=\"¾ lb\" /> each recommended\n\nBone in and skin off recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"Olive Oil","information":"Just enough to lightly coat the pork"},{"name":"1 tsp Paprika"},{"name":"1 tsp Garlic Powder"},{"name":"1 tsp Fine Salt"},{"name":"1 tsp Black Pepper","information":"Freshly ground recommended"}]},{"title":"Tools","type":"tools","items":[{"name":"Paper Towels"},{"name":"Tongs"},{"name":"Roasting Rack"},{"name":"Baking Tray"},{"name":"Small Bowl"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Pre-Heat Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/instructional/oven/preheat.mp4","overlay_text":[{"text":"<temperature c=\"220\" f=\"425\" />","start_time":1,"end_time":6}]}},{"type":"text","meta":{"text":"Pre-heat your oven to <temperature c=\"220\" f=\"425\" />. This can take up to 15m."}},{"type":"flavour_text","meta":{"text":"Cooking pork at a higher temperature gives it a nice golden color, and it makes the fat crispy and delicious. As a bonus, it makes the cook time shorter so you won't be staring at the oven all evening waiting for your dinner."}}]},{"title":"Mix Rub","estimated_duration_minutes":4,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/52/02.mp4","ingredients":["1 tsp Paprika","1 tsp Garlic Powder","1 tsp Fine Salt","1 tsp Black Pepper"]}},{"type":"text","meta":{"text":"Combine your dry ingredients."}},{"type":"flavour_text","meta":{"text":"Salt, pepper, and garlic powder are pretty standard seasonings for a pork chop. Of course, we're big fans of putting our own unique spins on the classics, so we decided to throw some paprika in the mix to add some smokiness."}}]},{"title":"Pat Pork Dry","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/52/03.mp4","ingredients":["2 Pork Chops"]}},{"type":"text","meta":{"text":"Pat your pork chops dry with paper towels."}},{"type":"flavour_text","meta":{"text":"You should always pat your meat dry so your oil and seasonings will stick better. If you bought your pork chops pre-packaged at a grocery store, this also gets rid of any leftover liquid from the packaging."}}]},{"title":"Oil Pork","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/52/04.mp4","ingredients":["2 Pork Chops","Olive Oil"]}},{"type":"text","meta":{"text":"Coat the pork chops with your oil."}},{"type":"flavour_text","meta":{"text":"The spices may bring the flavor, but oil is what brings them all together and makes them work. Not only does it bind the seasoning to the meat, it also conducts heat to the surface of the meat to crisp it up."}}]},{"title":"Season Pork","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/52/05.mp4"}},{"type":"text","meta":{"text":"Sprinkle your rub all over and pat it in."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/52/06.mp4","overlay_text":[{"text":"Feel for probe placement","start_time":4,"end_time":6}]}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the pork chop."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"category":"pork","animal":"pork","cut_type":"steak","cut":"chop","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"A lot of us have not-so-fond memories of eating super dry pork at least once in our lives. To avoid reliving that experience, we recommend cooking your pork to <temperature c=\"63\" f=\"145\" />. It's that perfect balance where the meat is safely cooked, but it's still super juicy. Don't worry if your pork chops are still the tiniest bit pink, because we want to see that tinge there when we're going for maximum texture and flavor."}}]},{"title":"Put Pork in Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/52/09.mp4"}},{"type":"text","meta":{"text":"Place the pork on a rack and stick it in the oven."}},{"type":"flavour_text","meta":{"text":"Raised racks let heat flow all around the meat, which means better color and more even cooking. A foil-lined tray under the rack will seriously improve your life when it's time to clean up the kitchen. High five, past self."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the oven."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":20,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Pork from Heat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/52/11.mp4"}},{"type":"text","meta":{"text":"Let your pork chops rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so smaller cuts like these ones need to be moved to a room temperature surface after you take them off of heat. If not, your beautiful pork chops may end up closer to pork jerky."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":8,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/52/13.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":1,"end_time":4}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Enjoy!","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/52/14.mp4"}},{"type":"text","meta":{"text":"Serve your pork chops whole with the bone on."}},{"type":"flavour_text","meta":{"text":"Pork goes well with a lot of side dishes, but we like classic mashed potatoes or applesauce the best. If you'd like a nice beverage to go with them, reach for something nice and refreshing, like cider or a light red wine."}}]}]},{"id":9,"schema_version":1,"appliance":"smoker","slug":"smoked-short-ribs","tags":["beef","ribs","salt","pepper","outdoor","smoking"],"likes":0,"first_published_at":"2023-10-13T14:55:04.000Z","updated_at":"2025-02-25T12:01:48.000Z","title":"Beef Short Ribs","short_title":"Smoked Short Ribs","subtitle":"Smoked Texas Style","web_subtitle":"Smoked Texas Style","image":"https://recipes.meater.cloud/videos/14/image.jpg","video":"https://recipes.meater.cloud/videos/14/preview.mp4","description":{"prep_time_minutes":30,"cook_time_minutes":600,"difficulty":"medium","text":"Until a few years ago, these beefy beauties weren't well known outside of a few spots in Texas, which is just a darned shame. But luckily for everyone outside of Texas, they've started to take the barbecue world by storm. If you need a bit of convincing why you ought to give these a try, they're sometimes nicknamed \"brisket on the bone\" for their tender, fall-apart texture. Even though you can use any rub you like, the're traditionally made with simple seasonings to allow their natural flavor to shine through.\n\nJust like brisket and other smoked meats, these ribs should be wrapped partway through the cook to preserve some of those tasty juices and to help you get through the infamous stall. Instead of having to constantly watch for that slowdown, wouldn't you rather go about your day and just get a heads up when it's a good time to wrap? Well hey, that's where the MEATER app's custom alerts come in!\n\nThe basic salt and pepper seasoning makes these ribs pretty versatile, and you can use any of your favorite barbecue staples on the side. If you'd like our two cents, you can balance out your beef with a lighter dish like salad, or some kind of carb like Texas toast or garlic bread (or garlic Texas toast!). Nothing beats a cold beer at a barbecue, and we recommend an IPA to cut through the fat of the beef ribs, or a stout to enhance the rich and smoky flavor of the meat.","web_text":"Honestly, we can't even think about these fall-off-the-bone treats without drooling a little bit. Once you try them, you won't blame us."},"preparation":{"video":"https://recipes.meater.cloud/videos/14/prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"Beef Short Ribs","information":"Half rack recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"Salt to Taste","information":"Salt flakes recommended"},{"name":"Black Pepper to Taste","information":"Freshly ground recommended"}]},{"title":"Tools","type":"tools","items":[{"name":"Smoker Fuel"},{"name":"Foil","information":"Butcher paper can be used"},{"name":"Paper Towels"},{"name":"Large Knife","information":"Chef's knife or boning knife recommended"},{"name":"Dish Towel"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Pre-Heat Smoker","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/14/01.mp4","pro_tip":"We use a pellet smoker for a lot of our recipes, but you can still cook this recipe with whatever kind of smoker you have. Just make sure to keep an eye on your ambient temperature so you know when you need to add more fuel to the fire.","overlay_text":[{"text":"<temperature c=\"105\" f=\"220\" />","start_time":9,"end_time":12}]}},{"type":"text","meta":{"text":"Pre-heat your smoker to <temperature c=\"105\" f=\"220\" />. Turn on the Super Smoke setting if you have the option."}},{"type":"flavour_text","meta":{"text":"Beef ribs have tough connective tissue, and cooking low and slow gives that tissue time to break down. It also keeps more moisture in the meat, which is especially important since you'll be removing the thick fat from the ribs."}}]},{"title":"Trim Fat","estimated_duration_minutes":10,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/14/02.mp4","ingredients":["Beef Short Ribs"]}},{"type":"text","meta":{"text":"Trim the fat and silverskin from the top of your ribs. Leave the skin on the bone side."}},{"type":"flavour_text","meta":{"text":"Obviously you need some fat in the meat if you want to end up with really succulent beef. The trouble is, when you've got a super chunky layer like the one on top of your ribs, that fat isn't actually going to render while you're cooking. Trimming off this extra fat and getting rid of the silverskin also makes it easier for the smoky flavor to get into the meat. Take your time and be careful when you're trimming the fat so you're not accidentally hacking off pieces of the meat as well. The silverskin under the bone should stay on so the ribs won't just fall apart. Or at least not until you want them to."}}]},{"title":"Season Ribs","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/14/03.mp4","ingredients":["Beef Short Ribs","Salt to Taste","Black Pepper to Taste"]}},{"type":"text","meta":{"text":"Sprinkle salt and pepper all over and pat it in."}},{"type":"flavour_text","meta":{"text":"We almost always suggest using salt flakes and freshly ground pepper in our recipes, but it's an especially big deal for barbecue staples like this. Most die-hard barbecuers will agree that course seasonings are best for adding more color and crunch to the outside of your meat, so we urge you to avoid finely ground seasonings unless you plan on getting some weird looks at your next cook-off."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/14/04.mp4","overlay_text":[{"text":"Avoid the bones","start_time":2,"end_time":6}]}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the ribs, as far as possible from any bones."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"category":"beef","animal":"beef","cut_type":"other","cut":"rib","recommended_temperature":"fall_apart"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"If you're new to the world of short ribs, the idea of cooking your beef to such a high temperature might seem completely insane, but stick with us for a moment. Beef ribs have a lot more collagen than a steak, and if the temperature isn't high enough for the collagen fibers to break down, the meat would be way too tough to the point of being darn near inedible. Letting the meat cook longer and to a higher temperature will let that connective tissue gelatinize and moisturize the muscle, which is what gives you that tender, melty meat that makes beef short ribs so well-loved. On top of that, this cut has thicker, harder fat which needs more time to completely render."}}]},{"title":"Put Ribs in Smoker","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/14/07.mp4"}},{"type":"text","meta":{"text":"Set the ribs meaty side up in the smoker."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the smoker."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook to <temperature c=\"75\" f=\"165\" />","estimated_duration_minutes":300,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_internal_temp":2400}}]},{"title":"Wrap Ribs","estimated_duration_minutes":4,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/14/09.mp4"}},{"type":"text","meta":{"text":"Tightly wrap the ribs in foil with the probe poking out."}},{"type":"flavour_text","meta":{"text":"It turns out that even meat gets the meat sweats. Once your ribs hit <temperature c=\"70\" f=\"155\" /> or so, moisture on the surface evaporates, cooling the meat and causing the temperature stall that strikes fear into the hearts of pitmasters everywhere. The fat will also have started to render by this point, so wrapping the meat will keep your ribs from losing too much precious moisture."}}]},{"title":"Return Ribs to Smoker and Raise Temperature","estimated_duration_minutes":1,"complete":[{"type":"send_message","meta":{"is_wrapped":true}}],"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/14/10.mp4","overlay_text":[{"text":"<temperature c=\"120\" f=\"250\" />","start_time":9,"end_time":13}]}},{"type":"text","meta":{"text":"Stick your ribs back in the smoker, and turn up the heat to <temperature c=\"120\" f=\"250\" />."}},{"type":"flavour_text","meta":{"text":"Once the fat is rendering, the meat will have reached the perfect level of smokiness, so you can wrap it and finish off the cook with heat alone."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":480,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Ribs from Heat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/14/12.mp4"}},{"type":"text","meta":{"text":"Let your ribs rest covered for up to 4h."}},{"type":"flavour_text","meta":{"text":"Our resting algorithm assumes that meat is rested uncovered on a room temperature surface, so for your normal MEATER cooks, we don't recommend wrapping during the rest because it can throw off the estimation. For big cuts like this, though, we want to give the juices extra time to redistribute through the meat, and wrapping helps to retain heat."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":120,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/14/14.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":4,"end_time":8}]}},{"type":"text","meta":{"text":"Pull out the probe and unwrap your ribs."}}]},{"title":"Enjoy!","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/14/15.mp4"}},{"type":"text","meta":{"text":"Cut your ribs between each bone to serve."}},{"type":"flavour_text","meta":{"text":"Now's the time to load up your plate with whatever barbecue sides strike your fancy. We like ours with a crisp salad and some toasty garlic bread. And even though it probably goes without saying, a classic barbecue platter goes nicely with a cold beer."}}]}]},{"id":11,"schema_version":1,"appliance":"none","slug":"horseradish-crème","tags":["indoor","sauce"],"likes":0,"first_published_at":"2023-10-13T13:10:58.000Z","updated_at":"2025-02-25T13:33:30.000Z","title":"Horseradish Crème","short_title":"Horseradish Crème","subtitle":"Made with Fresh Horseradish Root","web_subtitle":"Made with Fresh Horseradish Root","image":"https://recipes.meater.cloud/videos/16/image.jpg","video":"https://recipes.meater.cloud/videos/16/preview.mp4","description":{"prep_time_minutes":30,"cook_time_minutes":0,"difficulty":"easy","text":"There are plenty of delicious sauces out there, but not many that you can describe as straight-up invigorating. This creamy sauce (or crème, if you will) gets its biting flavor from the combination of spicy horseradish and tangy lemon juice, which not only makes it a tasty treat, but also effectively clears your sinuses. So you might say our horseradish crème recipe is, quite literally, a breath of fresh air.\n\nThis is a perfect partner for steak, though you can add it to ribs, fish, chicken, or pretty much anything that you're cooking with MEATER. If you're a rib-eye person, our recipe menu has a combined recipe which will make preparing the steak and sauce together a breeze. It's also an exciting topper for roasted vegetables (broccoli and cauliflower in particular) or baked potatoes.","web_text":"This ain't your typical horseradish sauce. Its uniquely fresh and biting taste is guaranteed to punch up whatever you put it on."},"preparation":{"video":"https://recipes.meater.cloud/videos/16/prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"<measurement metric=\"50g\" imperial=\"¼ Cup\" /> Fresh Horseradish Root","information":"May need to be found at specialty grocery stores"},{"name":"<measurement metric=\"125ml\" imperial=\"½ Cup\" /> Heavy Cream"},{"name":"<measurement metric=\"125ml\" imperial=\"½ Cup\" /> Sour Cream","information":"Plain Greek yogurt can be substituted for less fat and fewer calories"},{"name":"2 Tbsp Fresh Chives"},{"name":"2 Tbsp Lemon Juice","information":"Freshly squeezed recommended (about ½ lemon)"},{"name":"Salt to Taste","information":"Salt flakes recommended"},{"name":"White Pepper to Taste","information":"Freshly ground recommended"}]},{"title":"Tools","type":"tools","items":[{"name":"Cling Wrap"},{"name":"Citrus Squeezer"},{"name":"Peeler"},{"name":"Grater"},{"name":"Whisk"},{"name":"Mixing Bowl"},{"name":"Silicone Spatula"},{"name":"Knife"},{"name":"Cutting Board"}]}]},"steps":[{"title":"Peel Horseradish","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/16/01.mp4","ingredients":["<measurement metric=\"50g\" imperial=\"¼ Cup\" /> Fresh Horseradish Root"]}},{"type":"text","meta":{"text":"Peel your horseradish root."}},{"type":"flavour_text","meta":{"text":"Even though you can use pre-mixed horseradish crème, every brand has their own recipe, which means you might be gambling with your flavors. It's possible to find jarred horseradish crème without any added ingredients, but it still tends to have a milder taste like yogurt. We prefer grating our own fresh horseradish root because we like both the flavor and the feeling of our nasal passages tingling."}}]},{"title":"Grate Horseradish","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/16/02.mp4"}},{"type":"text","meta":{"text":"Grate the horseradish root."}},{"type":"flavour_text","meta":{"text":"The smaller shredding side of a box grater (the side with the second smallest holes) is ideal for getting horseradish strands thin enough to blend into your sauce. You want to eat the horseradish, not floss your teeth with it."}}]},{"title":"Whisk Heavy Cream","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/16/03.mp4","pro_tip":"If you measure out your heavy cream ahead of time and let it warm to room temperature before whisking, it'll be much easier and quicker to whip.","overlay_text":[{"text":"Don't whip too thick","start_time":12,"end_time":17}],"ingredients":["<measurement metric=\"125ml\" imperial=\"½ Cup\" /> Heavy Cream"]}},{"type":"text","meta":{"text":"Whisk your heavy cream until soft, floppy peaks start to form."}},{"type":"flavour_text","meta":{"text":"This recipe uses 2 types of cream to make it extra--well, creamy. Lightly whipped heavy cream is what gives the sauce a pleasant, fluffy texture."}}]},{"title":"Add Sour Cream","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/16/04.mp4","ingredients":["<measurement metric=\"125ml\" imperial=\"½ Cup\" /> Sour Cream"]}},{"type":"text","meta":{"text":"Scoop your sour cream into the bowl."}},{"type":"flavour_text","meta":{"text":"In addition to making the sauce more creamy, sour cream also brings smoothness to the texture and tanginess to the flavor."}}]},{"title":"Add Grated Horseradish","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/16/05.mp4"}},{"type":"text","meta":{"text":"Put in your grated horseradish."}}]},{"title":"Squeeze Lemon Juice","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/16/06.mp4","ingredients":["2 Tbsp Lemon Juice"]}},{"type":"text","meta":{"text":"Juice your lemon into the bowl."}},{"type":"flavour_text","meta":{"text":"Lemon juice adds extra tang to the sauce. Since it's a liquid, it also helps to balance out the thickness of the creams."}}]},{"title":"Slice Chives","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/16/07.mp4","pro_tip":"Use your knuckles to guide the knife, both to control the size of the slices and to keep your fingers safer.","ingredients":["2 Tbsp Fresh Chives"]}},{"type":"text","meta":{"text":"Thinly slice your chives."}},{"type":"flavour_text","meta":{"text":"Sour cream and chives are a classic duo and arguably one of the most recognizable potato chip flavors, so it was only natural for us to include chives in this sauce. They perfectly complement the bold and tangy taste, they bring a hint of onion flavor that won't overpower the rest of the ingredients, and they add a nice pop of color to boot."}}]},{"title":"Add Sliced Chives","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/16/08.mp4"}},{"type":"text","meta":{"text":"Put in your chopped chives."}}]},{"title":"Add Salt","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/16/09.mp4","pro_tip":"Using high-quality Maldon or Himalayan salt flakes will make the flavor stand out more, as well as add some crunch. Flakes also give you more control over how much salt you're putting in, so you're less likely to overdo it than if you use fine table salt.","ingredients":["Salt to Taste"]}},{"type":"text","meta":{"text":"Sprinkle in your salt to taste."}}]},{"title":"Add Pepper","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/16/10.mp4","pro_tip":"Grinding your own peppercorns will give you more flavor and add a nice crunch to your sauce.","ingredients":["White Pepper to Taste"]}},{"type":"text","meta":{"text":"Sprinkle in your white pepper."}},{"type":"flavour_text","meta":{"text":"White pepper has an earthy flavor that's a little less intense than black pepper, so it's better for a sauce like this one that already packs a punch. A lot of chefs also like to use white pepper in white sauces for presentation, because it won't look all speckled."}}]},{"title":"Mix Ingredients","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/16/11.mp4","overlay_text":[{"text":"Stir carefully","start_time":2,"end_time":7}]}},{"type":"text","meta":{"text":"Stir the sauce gently. Taste it and add seasoning as needed."}},{"type":"flavour_text","meta":{"text":"You want to be really delicate when you're blending your ingredients together so the heavy cream doesn't end up whipping any further. If you get too overexcited when you stir, the mixture might get way too thick."}}]},{"title":"Cover and Chill","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/16/12.mp4"}},{"type":"text","meta":{"text":"Cover the bowl with cling wrap and refrigerate it for at least 1h."}},{"type":"flavour_text","meta":{"text":"If you're already chomping at the bit (because it's HORSEradish, get it?!) to try this creamy, snappy sauce, you can serve it immediately after mixing. If you can, though, it's best to let the sauce sit covered in the fridge for a while before eating. This will really bring out the flavors and give the sauce an extra bite."}}]},{"title":"Enjoy!","optional":true,"estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/16/13.mp4"}},{"type":"text","meta":{"text":"Serve your sauce with your favorite protein or vegetables."}},{"type":"flavour_text","meta":{"text":"This sauce is a great accompaniment to a lot of foods, but it's especially tasty with broccoli or cauliflower."}}]}]},{"id":42,"schema_version":1,"appliance":"oven","slug":"lemon-chicken","tags":["oven","indoor","lemon chicken","one temp","butter lemon"],"likes":0,"first_published_at":"2023-10-27T13:42:22.000Z","updated_at":"2025-02-25T13:38:04.000Z","title":"Chicken Breast","short_title":"Lemon Chicken","subtitle":"Baked with Lemon Butter","web_subtitle":"Baked with Lemon Butter","image":"https://recipes.meater.cloud/videos/55/Image.jpg","video":"https://recipes.meater.cloud/videos/55/Preview.mp4","description":{"prep_time_minutes":20,"cook_time_minutes":40,"difficulty":"easy","text":"At the end of your day, the last thing you want to do is whip up something complicated for dinner, but you also don't want to eat pasta every single night. Our lemon chicken recipe is simple to cook with ingredients you may already have at home, and it's anything but boring. As an added bonus, it's low in calories, so you can feel great while still enjoying what you eat.\n\nOne of the biggest concerns when cooking chicken breast is that it might turn out dry. The fact that we bake the chicken in lemon butter for this recipe certainly helps, but the real secret is using MEATER to make sure your chicken is cooked to the perfect temperature!\n\nWhile you can have a crisp salad as a side if you want to be super healthy, we encourage serving your chicken with a starch, like potatoes or rice, to fill out the meal. As an added bonus, these kinds of sides will soak up your extra sauce so you won't waste a drop of that lemony, buttery goodness. You'll get the best pairing with drinks that are refreshing and not too fruity, so we suggest a lovely dry prosecco or a lager.","web_text":"Add a tangy twist to your weeknight meals with ingredients you might already have at home, and without a lot of extra effort."},"preparation":{"video":"https://recipes.meater.cloud/videos/55/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"2 Chicken Breasts","information":"About <measurement metric=\"200g\" imperial=\"7 oz\" /> each recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"1 Lemon"},{"name":"<measurement metric=\"50g\" imperial=\"4 Tbsp\" /> Unsalted Butter"},{"name":"1 tsp Dried Marjoram"},{"name":"1 tsp Dried Rosemary"},{"name":"1 tsp Dried Oregano"},{"name":"Oil","information":"Just enough to lightly coat the pan\n\nOils with higher smoke point recommended, like avocado or grapeseed oil"},{"name":"1 tsp Fine Salt"},{"name":"½ tsp Black Pepper"}]},{"title":"Tools","type":"tools","items":[{"name":"Paper Towels"},{"name":"Citrus Squeezer"},{"name":"Tongs"},{"name":"Baking Dish"},{"name":"Pan","information":"Non-stick recommended"},{"name":"Knife"},{"name":"Small Bowl"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Mix Herbs","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/55/01.mp4","pro_tip":"If you can't find all of these herbs individually, you can use a ready-made mix of Italian herbs in a pinch.","ingredients":["1 tsp Dried Marjoram","1 tsp Dried Rosemary","1 tsp Dried Oregano"]}},{"type":"text","meta":{"text":"Combine your dry herbs."}},{"type":"flavour_text","meta":{"text":"While a lot of lemon chicken recipes keep the herbs pretty simple, we wanted something a little more surprising and unique. Marjoram, rosemary, and oregano are classically used together in Italian recipes, and they work together to bring a strong and herby contrast to the tanginess of the lemon butter."}}]},{"title":"Slice Lemon","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/55/02.mp4","ingredients":["½ Lemon"]}},{"type":"text","meta":{"text":"Thinly slice half of your lemon and set the other half aside."}},{"type":"flavour_text","meta":{"text":"Poultry and citrus always make an excellent combination. Lemon in particular makes the meat subtly tangy, and it tends to pair well with most herbs that are widely used for cooking poultry."}}]},{"title":"Pat Chicken Dry","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/55/03.mp4","ingredients":["2 Chicken Breasts"]}},{"type":"text","meta":{"text":"Pat your chicken breasts dry with paper towels."}},{"type":"flavour_text","meta":{"text":"You should always pat your meat dry so your seasonings will stick better. If you bought your chicken breasts pre-packaged at a grocery store, this also gets rid of any leftover liquid from the packaging."}}]},{"title":"Season Chicken","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/55/04.mp4","ingredients":["2 Chicken Breasts","1 tsp Fine Salt","½ tsp Black Pepper"]}},{"type":"text","meta":{"text":"Sprinkle salt and pepper all over and pat it in."}}]},{"title":"Pre-Heat Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/instructional/oven/preheat.mp4","overlay_text":[{"text":"<temperature c=\"175\" f=\"350\" />","start_time":2,"end_time":6}]}},{"type":"text","meta":{"text":"Pre-heat your oven to <temperature c=\"175\" f=\"350\" />. This can take up to 15m."}},{"type":"flavour_text","meta":{"text":"Chicken breast is a super lean meat, so it doesn't need to be cooked slowly since there's no fat to render. Instead, it's better to cook at a medium high temperature so it's ready faster, and so it ends up a lovely golden color instead of a weird pasty white or a sad beige."}}]},{"title":"Pre-Heat Pan","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/55/06.mp4"}},{"type":"text","meta":{"text":"Pre-heat your pan on medium high for 1m."}}]},{"title":"Add Oil","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/55/07.mp4","ingredients":["Oil"]}},{"type":"text","meta":{"text":"Lightly coat the pan with your oil."}}]},{"title":"Sear Chicken","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/55/08.mp4"}},{"type":"text","meta":{"text":"Sear your chicken all over, just until it's lightly golden."}},{"type":"flavour_text","meta":{"text":"The point of this step is just to create texture and color right on the surface of the chicken, not to actually cook it. Only leave it in the pan as long as it takes to get a touch of color, or the meat might start to dry out."}}]},{"title":"Set Chicken Aside","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/55/09.mp4"}},{"type":"text","meta":{"text":"Move the chicken to your baking dish, but keep the pan hot. Wash your tongs and cooking surfaces."}},{"type":"flavour_text","meta":{"text":"The goal here is chicken that's juicy with a smack of tangy lemon flavor. Cooking the chicken in a baking dish instead of on a rack lets it bake in the juices and the lemon butter. Since the chicken is still raw even after searing, it's a good idea to wash anything that's come in contact with it."}}]},{"title":"Mix Lemon Butter","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/55/10.mp4","ingredients":["½ Lemon","<measurement metric=\"50g (4 Tbsp)\" imperial=\"4 Tbsp (50g)\" /> Unsalted Butter"]}},{"type":"text","meta":{"text":"Add your butter and the juice from the rest of the lemon to the hot pan. Leave it on heat until the butter melts, then stir it well and set it aside."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/55/11.mp4","overlay_text":[{"text":"Feel for probe placement","start_time":2,"end_time":6}]}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the chicken breast."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"category":"poultry","animal":"chicken","cut_type":"chicken","cut":"breast","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"We like cooking our chicken breast to <temperature c=\"75\" f=\"167\" /> because it's just high enough to get some crisp on the skin, but not so high that the meat gets all dry and crumbly. It's also extra crucial to cook poultry to a safe temperature since chicken and turkey can carry salmonella, so cooking it to a higher target ensures that it's okay to eat."}}]},{"title":"Add Herbs and Lemon","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/55/14.mp4"}},{"type":"text","meta":{"text":"Sprinkle your herbs on the chicken, and scatter the lemon slices in the dish."}}]},{"title":"Add Lemon Butter","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/55/15.mp4"}},{"type":"text","meta":{"text":"Pour your lemon butter over the chicken."}}]},{"title":"Put Chicken in Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/55/16.mp4"}},{"type":"text","meta":{"text":"Stick the chicken in the oven."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the oven."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":30,"content":[{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Chicken from Heat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/55/18.mp4"}},{"type":"text","meta":{"text":"Let your chicken rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so smaller cuts like these ones need to be moved to a room temperature surface after you take them off of heat. If not, even lemon butter might not be able to save you from the dryness."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":5,"content":[{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/55/20.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":1,"end_time":4}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Enjoy!","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/55/21.mp4"}},{"type":"text","meta":{"text":"Slice your chicken along the length of the breasts, and drizzle them with lemon butter to serve."}},{"type":"flavour_text","meta":{"text":"This chicken is great with starchy sides like rice or potatoes. And now that you've got yourself a bright and healthy main dish, you'll want a crisp and refreshing beverage to go with it. Since the chicken already has a lot of lemon flavor, it's best to avoid drinks with heavy fruity notes. A dry prosecco or a lager will be nice and light while still providing a contrast to the citrusy taste of the chicken."}}]}]},{"id":3,"schema_version":1,"appliance":"oven","slug":"rib-eye-with-horseradish-crème","tags":["oven","pan","indoor","beef"],"likes":0,"first_published_at":"2023-10-13T12:58:59.000Z","updated_at":"2025-02-25T13:46:51.000Z","title":"Reverse Seared Rib-Eye Steak","short_title":"Rib-Eye with Horseradish Crème","subtitle":"Served with Horseradish Crème","web_subtitle":"Served with Horseradish Crème","image":"https://recipes.meater.cloud/videos/3/image.jpg","video":"https://recipes.meater.cloud/videos/3/preview.mp4","description":{"prep_time_minutes":20,"cook_time_minutes":70,"difficulty":"medium","text":"It's just like being in a fancy steakhouse, except you don't have to pay crazy amounts of money or wear a tie! Cooking your rib-eye low and slow with MEATER perfectly renders that beautiful marbling, and then the biting taste of the horseradish will balance out the steak's fatty mouthfeel. And you know you can trust us because we just used the word \"mouthfeel.\"\n\nWhen it comes to side dishes for rib-eye, we like to keep it simple with roasted vegetables or a good ol' beef and potatoes meal. If you're looking for a classy beverage, you'll want something that can stand up to the meaty flavor of rib-eye. A full-bodied red wine like cabernet sauvignon or a robust stout is best suited for this job.","web_text":"Creamy, biting horseradish cuts through the intense marbling of the steak for an unforgettable balance of fresh and meaty flavors."},"preparation":{"video":"https://recipes.meater.cloud/videos/3/prep.mp4","items":[{"title":"Reverse Seared Rib-Eye Ingredients","type":"ingredients","items":[{"name":"Rib-Eye Steak","information":"About <measurement metric=\"2 cm\" imperial=\"1\"\" /> thick recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"Oil","information":"Just enough to lightly coat the pan\n\nOils with higher smoke point recommended, like avocado or grapeseed oil"},{"name":"Salt to Taste","information":"Salt flakes recommended"},{"name":"Black Pepper to Taste","information":"Freshly ground recommended"}]},{"title":"Horseradish Crème Ingredients","type":"ingredients","items":[{"name":"<measurement metric=\"50g\" imperial=\"¼ Cup\" /> Fresh Horseradish Root","information":"May need to be found at specialty grocery stores"},{"name":"<measurement metric=\"125ml\" imperial=\"½ Cup\" /> Heavy Cream"},{"name":"<measurement metric=\"125ml\" imperial=\"½ Cup\" /> Sour Cream","information":"Plain Greek yogurt can be substituted for less fat and fewer calories"},{"name":"2 Tbsp Fresh Chives"},{"name":"2 Tbsp Lemon Juice","information":"Freshly squeezed recommended (about ½ lemon)"},{"name":"Salt to Taste","information":"Salt flakes recommended"},{"name":"White Pepper to Taste","information":"Freshly ground recommended"}]},{"title":"Reverse Seared Rib-Eye Tools","type":"tools","items":[{"name":"Paper Towels"},{"name":"Tongs"},{"name":"Roasting Rack"},{"name":"Baking Tray"},{"name":"Pan","information":"Cast iron or steel recommended"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]},{"title":"Horseradish Crème Tools","type":"tools","items":[{"name":"Cling Wrap"},{"name":"Citrus Squeezer"},{"name":"Peeler"},{"name":"Grater"},{"name":"Whisk"},{"name":"Mixing Bowl"},{"name":"Silicone Spatula"},{"name":"Knife"},{"name":"Cutting Board"}]}]},"steps":[{"title":"Pre-Heat Oven","estimated_duration_minutes":10,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/instructional/oven/preheat.mp4","overlay_text":[{"text":"<temperature c=\"120\" f=\"250\" />","start_time":1,"end_time":6}]}},{"type":"text","meta":{"text":"Pre-heat your oven to <temperature c=\"120\" f=\"250\" />. This can take up to 15m."}},{"type":"flavour_text","meta":{"text":"We know, waiting for your food to cook isn't always fun. But as much as you may want to throw your steak in a blacksmithing forge so it can be done in 30s, it's best to cook it slowly at a low temperature so the fat can properly render. This bastes the steak from the inside, which will mean a much more tender and flavorful result."}}]},{"title":"Peel Horseradish","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/16/01.mp4","ingredients":["<measurement metric=\"50g\" imperial=\"¼ Cup\" /> Fresh Horseradish Root"]}},{"type":"text","meta":{"text":"Peel your horseradish root."}},{"type":"flavour_text","meta":{"text":"Even though you can use pre-mixed horseradish crème, every brand has their own recipe, which means you might be gambling with your flavors. It's possible to find jarred horseradish crème without any added ingredients, but it still tends to have a milder taste like yogurt. We prefer grating our own fresh horseradish root because we like both the flavor and the feeling of our nasal passages tingling."}}]},{"title":"Grate Horseradish","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/16/02.mp4"}},{"type":"text","meta":{"text":"Grate the horseradish root."}},{"type":"flavour_text","meta":{"text":"The smaller shredding side of a box grater (the side with the second smallest holes) is ideal for getting horseradish strands thin enough to blend into your sauce. You want to eat the horseradish, not floss your teeth with it."}}]},{"title":"Whisk Heavy Cream","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/16/03.mp4","pro_tip":"If you measure out your heavy cream ahead of time and let it warm to room temperature before whisking, it'll be much easier and quicker to whip.","overlay_text":[{"text":"Don't whip too thick","start_time":12,"end_time":17}],"ingredients":["<measurement metric=\"125ml\" imperial=\"½ Cup\" /> Heavy Cream"]}},{"type":"text","meta":{"text":"Whisk your heavy cream until soft, floppy peaks start to form."}},{"type":"flavour_text","meta":{"text":"This recipe uses 2 types of cream to make it extra--well, creamy. Lightly whipped heavy cream is what gives the sauce a pleasant, fluffy texture."}}]},{"title":"Add Sour Cream","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/16/04.mp4","ingredients":["<measurement metric=\"125ml\" imperial=\"½ Cup\" /> Sour Cream"]}},{"type":"text","meta":{"text":"Scoop your sour cream into the bowl."}},{"type":"flavour_text","meta":{"text":"In addition to making the sauce more creamy, sour cream also brings smoothness to the texture and tanginess to the flavor."}}]},{"title":"Add Grated Horseradish","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/16/05.mp4"}},{"type":"text","meta":{"text":"Put in your grated horseradish."}}]},{"title":"Squeeze Lemon Juice","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/16/06.mp4","ingredients":["2 Tbsp Lemon Juice"]}},{"type":"text","meta":{"text":"Juice your lemon into the bowl."}},{"type":"flavour_text","meta":{"text":"Lemon juice adds extra tang to the sauce. Since it's a liquid, it also helps to balance out the thickness of the creams."}}]},{"title":"Slice Chives","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/16/07.mp4","pro_tip":"Use your knuckles to guide the knife, both to control the size of the slices and to keep your fingers safer.","ingredients":["2 Tbsp Fresh Chives"]}},{"type":"text","meta":{"text":"Thinly slice your chives."}},{"type":"flavour_text","meta":{"text":"Sour cream and chives are a classic duo and arguably one of the most recognizable potato chip flavors, so it was only natural for us to include chives in this sauce. They perfectly complement the bold and tangy taste, they bring a hint of onion flavor that won't overpower the rest of the ingredients, and they add a nice pop of color to boot."}}]},{"title":"Add Sliced Chives","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/16/08.mp4"}},{"type":"text","meta":{"text":"Put in your chopped chives."}}]},{"title":"Add Salt","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/16/09.mp4","pro_tip":"Using high-quality Maldon or Himalayan salt flakes will make the flavor stand out more, as well as add some crunch. Flakes also give you more control over how much salt you're putting in, so you're less likely to overdo it than if you use fine table salt.","ingredients":["Salt to Taste"]}},{"type":"text","meta":{"text":"Sprinkle in your salt to taste."}}]},{"title":"Add Pepper","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/16/10.mp4","pro_tip":"Grinding your own peppercorns will give you more flavor and add a nice crunch to your sauce.","ingredients":["White Pepper to Taste"]}},{"type":"text","meta":{"text":"Sprinkle in your white pepper."}},{"type":"flavour_text","meta":{"text":"White pepper has an earthy flavor that's a little less intense than black pepper, so it's better for a sauce like this one that already packs a punch. A lot of chefs also like to use white pepper in white sauces for presentation, because it won't look all speckled."}}]},{"title":"Mix Ingredients","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/16/11.mp4","overlay_text":[{"text":"Stir carefully","start_time":2,"end_time":7}]}},{"type":"text","meta":{"text":"Stir the sauce gently. Taste it and add seasoning as needed."}},{"type":"flavour_text","meta":{"text":"You want to be really delicate when you're blending your ingredients together so the heavy cream doesn't end up whipping any further. If you get too overexcited when you stir, the mixture might get way too thick."}}]},{"title":"Cover and Chill","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/16/12.mp4"}},{"type":"text","meta":{"text":"Cover the bowl with cling wrap and refrigerate it while your steak is cooking."}},{"type":"flavour_text","meta":{"text":"It's best to let the sauce sit covered in the fridge for a while before eating. This will really bring out the flavors and give the sauce an extra bite."}}]},{"title":"Season Steak","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/1/02.mp4","ingredients":["Salt to Taste","Black Pepper to Taste"]}},{"type":"text","meta":{"text":"Sprinkle salt and pepper all over and pat it in."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":2,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/1/03.mp4","overlay_text":[{"text":"Feel for probe placement","start_time":4,"end_time":9}]}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the steak."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":2,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"seconds_delay_before_ready":600,"category":"beef","animal":"beef","cut_type":"steak","cut":"rib_eye","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"There's not really such a thing as a bad steak. But if you ask us, the best of the best is a nice medium. It's that ideal temperature range where the fat is rendering but moisture hasn't started to evaporate, so it's at peak juiciness. It's also right at the perfect balance of proteins for maximum flavor. We aim for <temperature c=\"60\" f=\"140\" /> since rib-eye has a bit more marbling than some other cuts, and we want to let that melt down."}}]},{"title":"Put Steak in Oven","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/1/06.mp4"}},{"type":"text","meta":{"text":"Place the steak on a rack and stick it in the oven."}},{"type":"flavour_text","meta":{"text":"Raised racks let heat flow all around the meat, which means better color and more even cooking. A foil-lined tray under the rack will seriously improve your life when it's time to clean up the kitchen. High five, past self."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the oven."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":50,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Steak from Heat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/1/08.mp4"}},{"type":"text","meta":{"text":"Let your steak rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so smaller cuts like this one need to be moved to a room temperature surface after you take them off of heat. If not, your medium steak may be closer to medium well, or your well done steak may be closer to shoe leather."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":15,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/1/10.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":2,"end_time":6}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Pat Steak Dry","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/1/11.mp4"}},{"type":"text","meta":{"text":"Pat your steak dry with paper towels."}},{"type":"flavour_text","meta":{"text":"Leftover moisture on your steak will make it steam instead of sear. This is great for a spa day, but not so much for getting a beautiful crust."}}]},{"title":"Pre-Heat Pan","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/1/12.mp4","ingredients":["Oil"]}},{"type":"text","meta":{"text":"Pre-heat your pan on high for 1m and add oil."}},{"type":"flavour_text","meta":{"text":"If you don't have a cast iron pan, make sure to add some extra oil to help develop a nice crust on the outside of the meat."}}]},{"title":"Sear Steak","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/1/13.mp4"}},{"type":"text","meta":{"text":"Sear your steak all over, just until it's golden brown."}},{"type":"flavour_text","meta":{"text":"The point of this step is just to create a crust right on the surface of the steak, not to cook the steak more. Only leave it in the pan as long as it takes to get the right texture, or the meat might overcook."}}]},{"title":"Enjoy!","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/3/16.mp4"}},{"type":"text","meta":{"text":"Serve your rib-eye whole or sliced, and top it with a healthy dollop of your horseradish crème."}},{"type":"flavour_text","meta":{"text":"If you want some extra points for presentation, we recommend slicing the steak into <measurement metric=\"1 cm\" imperial=\"½\"\" /> pieces and arranging them nicely on a plate before slathering on the horseradish. For a whole meal that will fill you up both physically and emotionally, serve it up with potatoes and red wine."}}]}]},{"id":72,"schema_version":1,"appliance":"oven","slug":"baked-cod","tags":["oven","indoor"],"likes":0,"first_published_at":"2024-04-26T23:45:47.000Z","updated_at":"2025-02-25T13:48:57.000Z","title":"Cod Fillet Steak","short_title":"Baked Cod","subtitle":"Oven Baked","web_subtitle":"Oven Baked","image":"https://recipes.meater.cloud/videos/82/Image.jpg","video":"https://recipes.meater.cloud/videos/82/Preview.mp4","description":{"prep_time_minutes":20,"cook_time_minutes":30,"difficulty":"easy","text":"In spite of \"codfish\" being a popular insult for pirates, the fish itself is pretty well loved in the seafood world. The flesh is tender and flaky, and it has a mild flavor that's less likely to scare off people who aren't fans of the overly \"fishy\" taste. In general, fish is a great addition to your weekly meal rotations because it's a healthy protein that's quick and easy to cook. And to make it even better, cooking up some beautiful cod with our breading recipe gives you an easy dinner that both looks and tastes incredible.\n\nSince cod cooks so quickly, there can be a risk of overcooking if you're just eyeballing it. Luckily that's not the case, and you've got MEATER to help you nail the most flaky and flavorful fish.\n\nThis dish is packed with bold ingredients, so you can go a bit stronger with the sides, and we recommend a classic Caesar salad and garlic bread. White fish work best with lighter beverages like a dry riesling or a golden ale.","web_text":"Who says that eating healthy has to be bland and complicated? This recipe is easy, nutritious, and flavorful all at the same time."},"preparation":{"video":"https://recipes.meater.cloud/videos/82/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"2 Cod Fillet Steaks","information":"About <measurement metric=\"450g\" imperial=\"1 lb\" /> each recommended\n\nSkin off recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"1 Bunch Fresh Parsley"},{"name":"<measurement metric=\"15g\" imperial=\"1 Tbsp\" /> Salted Butter"},{"name":"3 Tbsp Bread Crumbs"},{"name":"Oil","information":"Just enough to generously coat the fish\n\nOils with higher smoke point recommended, like avocado or grapeseed oil"},{"name":"1 Tbsp Ground Coriander"},{"name":"1 tsp Chili Flakes"},{"name":"1 tsp Smoked Paprika"},{"name":"1 tsp Dried Mixed Herbs"},{"name":"Salt to Taste"},{"name":"Black Pepper to Taste"}]},{"title":"Tools","type":"tools","items":[{"name":"Paper Towels"},{"name":"Baking Tray"},{"name":"Pan"},{"name":"Spatula"},{"name":"Knife"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Pre-Heat Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/instructional/oven/preheat.mp4","overlay_text":[{"text":"<temperature c=\"180\" f=\"350\" />","start_time":1,"end_time":6}]}},{"type":"text","meta":{"text":"Pre-heat your oven to <temperature c=\"180\" f=\"350\" />. This can take up to 15m."}}]},{"title":"Mix Rub","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/82/01.mp4","ingredients":["1 Tbsp Ground Coriander","1 tsp Chili Flakes","1 tsp Smoked Paprika","1 tsp Dried Mixed Herbs","Salt to Taste","Black Pepper to Taste"]}},{"type":"text","meta":{"text":"Combine your dry herbs and spices."}}]},{"title":"Chop Parsley","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/82/03.mp4","ingredients":["1 Bunch Fresh Parsley"]}},{"type":"text","meta":{"text":"Cut off your parsley stems and finely chop the leaves."}}]},{"title":"Melt Butter","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/82/04.mp4","ingredients":["<measurement metric=\"15g\" imperial=\"1 Tbsp\" /> Salted Butter"]}},{"type":"text","meta":{"text":"Melt your butter on medium high heat."}}]},{"title":"Add Bread Crumbs and Parsley","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/82/05.mp4","pro_tip":"If you're going for the most perfect bread crumb texture and color, your best bet is making them at home. All you need to do is bake a loaf of fresh bread for 15-20m, then cut it into chunks and run them through your food processor.","ingredients":["Chopped Fresh Parsley","3 Tbsp Bread Crumbs"]}},{"type":"text","meta":{"text":"Sprinkle your parsley and bread crumbs in the pan."}}]},{"title":"Toast Bread Crumbs","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/82/06.mp4","ingredients":["Salt to Taste"]}},{"type":"text","meta":{"text":"Toast your bread crumbs just until they're crunchy and golden brown, stirring frequently. Season with salt partway through."}}]},{"title":"Dry Breading Mixture","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/82/07.mp4"}},{"type":"text","meta":{"text":"Spread your breading mixture on a dish lined with paper towels and let it air dry."}}]},{"title":"Pat Cod Dry","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/82/08.mp4","ingredients":["2 Cod Fillet Steaks"]}},{"type":"text","meta":{"text":"Pat your cod steaks dry with paper towels."}},{"type":"flavour_text","meta":{"text":"You should always pat your meat dry so your seasonings will stick better. If you bought your fish pre-packaged at a grocery store, this also gets rid of any leftover liquid from the packaging."}}]},{"title":"Season Cod","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/82/09.mp4"}},{"type":"text","meta":{"text":"Sprinkle your rub all over and pat it in."}}]},{"title":"Oil Cod","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/82/10.mp4","ingredients":["Oil"]}},{"type":"text","meta":{"text":"Coat the fish with your oil."}},{"type":"flavour_text","meta":{"text":"The herbs and spices may bring the flavor, but oil is what brings them all together and makes them work. Not only does it bind the breading to the meat, it also conducts heat to the surface."}}]},{"title":"Bread Cod","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/82/11.mp4"}},{"type":"text","meta":{"text":"Sprinkle the breading on the cod until the tops are covered, and gently pat it in."}},{"type":"flavour_text","meta":{"text":"When you bread only the tops of your cod steaks, you'll end up with a fancy, professional-looking presentation. Also, since we don't flip the fish during baking, we don't bread the bottoms because the coating won't cook evenly."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/82/13.mp4","overlay_text":[{"text":"Avoid the spine line","start_time":2,"end_time":6}]}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the cod, staying away from the spine line."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"category":"fish","animal":"cod","cut_type":"cod","cut":"fillet","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"The perfect cod is light and tender, and flakes easily when you cut into it. In our experience, that comes with cooking it to medium well. Any higher and it starts to dry out. Any lower and the cod will smell and taste just a little too fishy."}}]},{"title":"Put Cod in Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/82/16.mp4"}},{"type":"text","meta":{"text":"Stick your cod steaks in the oven."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the oven."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":18,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Cod from Heat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/82/18.mp4"}},{"type":"text","meta":{"text":"Let your cod rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so smaller cuts like these ones need to be moved to a room temperature surface after you take them off of heat, unless you're really into dry fish flakes."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":4,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/82/20.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":1,"end_time":5}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Enjoy!","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/82/21.mp4"}},{"type":"text","meta":{"text":"Serve your cod fillet steaks whole."}},{"type":"flavour_text","meta":{"text":"Feel free to go flavorful with side dishes like garlic bread and Caesar salad. If you want a tasty drink to wash it all down, grab something light like a golden ale or a dry riesling."}}]}]},{"id":21,"schema_version":1,"appliance":"oven","slug":"reverse-seared-sirloin","tags":["oven","indoor","beef"],"likes":0,"first_published_at":"2023-11-05T20:58:53.000Z","updated_at":"2025-05-24T15:13:48.000Z","title":"Sirloin Steak","short_title":"Reverse Seared Sirloin","subtitle":"Reverse Seared","web_subtitle":"Reverse Seared","image":"https://recipes.meater.cloud/videos/33/image.jpg","video":"https://recipes.meater.cloud/videos/33/preview.mp4","description":{"prep_time_minutes":20,"cook_time_minutes":60,"difficulty":"easy","text":"Who says you have to drop a fortune to eat well? Even inexpensive cuts like this one can be beautifully tender and flavorful when they're done right. Sirloin has a characteristic fat layer along one side, and when you do a slow cook followed by a quick reverse sear with the fat side first, that layer keeps the steak juicy and creates a veritable flavor explosion in the meat while it cooks. Plus, more affordable steaks like this one are pretty easy to find in most grocery stores, so you won't be going on a whole expedition just to find something to cook for dinner.\n\nThe trick to a gourmet sirloin is taking your time. Since it doesn't have as much marbling as rib-eye, it can dry out if it's overcooked. Low and slow cooking is the best way to avoid this, along with using MEATER to make sure you're hitting the perfect internal temperature.\n\nWhen it comes to side dishes for sirloin, we like to keep it simple with roasted vegetables or a good ol' beef and potatoes meal. You can also find a variety of mouth-watering sauces in our recipe menu if you want to add some flair to your sirloin. If you're looking for a perfect beverage pairing, you'll find the best balance with something acidic, like a fruity and full-bodied red wine like cabernet sauvignon, or a citrusy IPA.","web_text":"It's a lean, mean, beefy flavor machine. This steak's distinct fat layer makes for a super tender and juicy end result."},"preparation":{"video":"https://recipes.meater.cloud/videos/33/prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"Sirloin Steak","information":"About <measurement metric=\"4 cm\" imperial=\"1½\"\" /> thick recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"Oil","information":"Just enough to lightly coat the pan\n\nOils with higher smoke point recommended, like avocado or grapeseed oil"},{"name":"Salt to Taste","information":"Salt flakes recommended"},{"name":"Black Pepper to Taste","information":"Freshly ground recommended"}]},{"title":"Tools","type":"tools","items":[{"name":"Paper Towels"},{"name":"Tongs"},{"name":"Roasting Rack"},{"name":"Baking Tray"},{"name":"Pan","information":"Cast iron or steel recommended"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Pre-Heat Oven","estimated_duration_minutes":10,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/instructional/oven/preheat.mp4","overlay_text":[{"text":"<temperature c=\"120\" f=\"250\" />","start_time":1,"end_time":6}]}},{"type":"text","meta":{"text":"Pre-heat your oven to <temperature c=\"120\" f=\"250\" />. This can take up to 15m."}},{"type":"flavour_text","meta":{"text":"We know, waiting for your food to cook isn't always fun. But as much as you may want to throw your steak in a blacksmithing forge so it can be done in 30s, it's best to cook it slowly at a low temperature so the fat layer can start melting into the meat."}}]},{"title":"Season Steak","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/33/02.mp4","ingredients":["Sirloin Steak","Salt to Taste","Black Pepper to Taste"]}},{"type":"text","meta":{"text":"Sprinkle salt and pepper all over and pat it in."}},{"type":"flavour_text","meta":{"text":"You might be tempted to trim off the thick layer of fat on the side of your steak, but we urge you to back away from the knife. This isn't to say you can't trim the fat, but we recommend not doing this until you're ready to eat. Since sirloin is a leaner cut, it has a reputation for being tough and chewy, but leaving the fat on will impart a lot of flavor and tenderness into the meat during the cook."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":2,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/33/03.mp4","overlay_text":[{"text":"Feel for probe placement","start_time":4,"end_time":9}]}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the steak."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":2,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"seconds_delay_before_ready":600,"category":"beef","animal":"beef","cut_type":"steak","cut":"sirloin","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"There's not really such a thing as a bad steak. But if you ask us, the best of the best is a nice medium rare. It's that ideal temperature range where the fat is rendering but moisture hasn't started to evaporate, so it's at peak juiciness. It's also right at the perfect balance of proteins for maximum flavor. We aim for <temperature c=\"57\" f=\"135\" /> since sirloin has less fat content than some other cuts, so we don't want to go as high as we would for something more marbled."}}]},{"title":"Put Steak in Oven","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/33/06.mp4"}},{"type":"text","meta":{"text":"Place the steak on a rack and stick it in the oven."}},{"type":"flavour_text","meta":{"text":"Raised racks let heat flow all around the meat, which means better color and more even cooking. A foil-lined tray under the rack will seriously improve your life when it's time to clean up the kitchen. High five, past self."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the oven."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":40,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Steak from Heat","estimated_duration_minutes":15,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/33/08.mp4"}},{"type":"text","meta":{"text":"Let your steak rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so smaller cuts like this one need to be moved to a room temperature surface after you take them off of heat. If not, your medium rare steak may be closer to medium, or your well done steak may be closer to shoe leather."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":10,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/33/10.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":2,"end_time":5}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Pat Steak Dry","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/33/11.mp4"}},{"type":"text","meta":{"text":"Pat your steak dry with paper towels."}},{"type":"flavour_text","meta":{"text":"Leftover moisture on your steak will make it steam instead of sear. This is great for a spa day, but not so much for getting a beautiful crust."}}]},{"title":"Pre-Heat Pan","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/33/12.mp4","ingredients":["Oil"]}},{"type":"text","meta":{"text":"Pre-heat your pan on high for 1m and add oil."}},{"type":"flavour_text","meta":{"text":"If you don't have a cast iron pan, make sure to add some extra oil to help develop a nice crust on the outside of the meat."}}]},{"title":"Sear Fat","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/33/13.mp4"}},{"type":"text","meta":{"text":"Sear the fat edge until a golden crust forms."}},{"type":"flavour_text","meta":{"text":"Remember when we talked about leaving the fat on the steak while you're cooking? You're about to find out why! If you sear the fat edge before the rest of the steak, it renders into the pan to keep your steak juicy. If you do want to eat it with the fat on, directly searing that edge will make it an extra crispy treat."}}]},{"title":"Sear Meat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/33/14.mp4"}},{"type":"text","meta":{"text":"Sear the rest of the steak, just until it's golden brown."}},{"type":"flavour_text","meta":{"text":"The point of this step is just to create a crust right on the surface of the steak, not to cook the steak more. Only leave it in the pan as long as it takes to get the right texture, or the meat might overcook."}}]},{"title":"Enjoy!","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/33/15.mp4","pro_tip":"If you choose to use finishing salt and pepper, salt flakes and freshly ground peppercorns will give you more flavor and add a little extra crunch to your steak."}},{"type":"text","meta":{"text":"Serve your sirloin whole or sliced."}},{"type":"flavour_text","meta":{"text":"If you want some extra points for presentation, we recommend slicing the steak into <measurement metric=\"1 cm\" imperial=\"½\"\" /> pieces and arranging them nicely on a plate. As an alternative, if you're making the steak for someone else, you can serve it whole and let that person cut through the crispy seared outside. Either way, we suggest giving it a mild sprinkling of finishing salt and pepper, then serving it up with potatoes and red wine."}}]}]},{"id":4,"schema_version":1,"appliance":"oven","slug":"rib-eye-with-garlic-butter","tags":["oven","pan","indoor","beef"],"likes":0,"first_published_at":"2023-10-13T12:59:16.000Z","updated_at":"2025-02-25T13:54:17.000Z","title":"Reverse Seared Rib-Eye Steak","short_title":"Rib-Eye with Garlic Butter","subtitle":"Served with Garlic Butter","web_subtitle":"Served with Garlic Butter","image":"https://recipes.meater.cloud/videos/4/image.jpg","video":"https://recipes.meater.cloud/videos/4/preview.mp4","description":{"prep_time_minutes":20,"cook_time_minutes":70,"difficulty":"medium","text":"You probably already know that garlic butter makes your vegetables and your toast way better, but--hear us out--have you ever tried it on steak? If not, please allow us to blow your minds. When you take a tender rib-eye cooked low and slow with MEATER, then give it a reverse sear and top it with a pat of our garlic and herb butter, the result is a juicy and buttery delight that just might make you wonder why you ever eat anything else.\n\nWhen it comes to side dishes for rib-eye, we like to keep it simple with roasted vegetables or a good ol' beef and potatoes meal. If you're looking for a classy beverage, you'll want something that can stand up to the meaty flavor of rib-eye. A full-bodied red wine like cabernet sauvignon or a robust stout is best suited for this job.","web_text":"Sometimes, all you need in life is a juicy steak dripping with garlic butter, and all will be right with the world."},"preparation":{"video":"https://recipes.meater.cloud/videos/4/prep.mp4","items":[{"title":"Reverse Seared Rib-Eye Ingredients","type":"ingredients","items":[{"name":"Rib-Eye Steak","information":"About <measurement metric=\"2 cm\" imperial=\"1'\" /> thick recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"Oil","information":"Just enough to lightly coat the pan\n\nOils with higher smoke point recommended, like avocado or grapeseed oil"},{"name":"Salt to Taste","information":"Salt flakes recommended"},{"name":"Black Pepper to Taste","information":"Freshly ground recommended"}]},{"title":"Garlic Butter Ingredients","type":"ingredients","items":[{"name":"<measurement metric=\"250g\" imperial=\"1 Cup\" /> Unsalted Butter","information":"Softened recommended"},{"name":"2 Tbsp Fresh Parsley"},{"name":"2 tsp Fresh Chives"},{"name":"4 Cloves Garlic"},{"name":"2 Tbsp Lemon Juice (About ½ Lemon)","information":"Freshly squeezed recommended"},{"name":"1 tsp Salt Flakes"},{"name":"2 tsp White Pepper"}]},{"title":"Reverse Seared Rib-Eye Tools","type":"tools","items":[{"name":"Paper Towels"},{"name":"Tongs"},{"name":"Roasting Rack"},{"name":"Baking Tray"},{"name":"Pan","information":"Cast iron or steel recommended"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]},{"title":"Garlic Butter Tools","type":"tools","items":[{"name":"Parchment Paper"},{"name":"Citrus Squeezer"},{"name":"Mixing Bowl"},{"name":"Silicone Spatula"},{"name":"Knife"},{"name":"Cutting Board"}]}]},"steps":[{"title":"Pre-Heat Oven","estimated_duration_minutes":10,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/instructional/oven/preheat.mp4","overlay_text":[{"text":"<temperature c=\"120\" f=\"250\" />","start_time":1,"end_time":6}]}},{"type":"text","meta":{"text":"Pre-heat your oven to <temperature c=\"120\" f=\"250\" />. This can take up to 15m."}},{"type":"flavour_text","meta":{"text":"We know, waiting for your food to cook isn't always fun. But as much as you may want to throw your steak in a blacksmithing forge so it can be done in 30s, it's best to cook it slowly at a low temperature so the fat can properly render. This bastes the steak from the inside, which will mean a much more tender and flavorful result."}}]},{"title":"Cut Butter","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/01.mp4","pro_tip":"If you have the time, we recommend leaving your butter out for 2h to soften before mixing in the other ingredients. You can microwave it in a pinch, but be careful not to completely melt it.","ingredients":["<measurement metric=\"250g (1 Cup)\" imperial=\"1 Cup (250g)\" /> Unsalted Butter"]}},{"type":"text","meta":{"text":"Dice your butter into small squares."}},{"type":"flavour_text","meta":{"text":"If you've only got salted butter in your fridge, don't worry, we won't tell on you. We only recommend unsalted butter so that there's less risk of going overboard when you add salt later."}}]},{"title":"Chop Parsley","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/02.mp4","ingredients":["2 Tbsp Fresh Parsley"]}},{"type":"text","meta":{"text":"Cut off your parsley stems and finely chop the leaves."}},{"type":"flavour_text","meta":{"text":"Parsley is one of the strongest herbs, so we chose it to add a powerful peppery flavor to our butter. While you can experiment with using different herbs to your taste, we recommend parsley because its leafy texture won't disturb the smoothness of your butter like some more needly herbs. Parsley also adds a pop of bright color, and it makes your butter healthier. That's what we tell ourselves, anyway."}}]},{"title":"Slice Chives","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/03.mp4","ingredients":["2 tsp Fresh Chives"]}},{"type":"text","meta":{"text":"Thinly slice your chives."}},{"type":"flavour_text","meta":{"text":"Chives give your butter a nice onion taste without overpowering the other flavors, and they work well with the parsley to make your butter more colorful. We also recommend chives over other onion varieties because they won't make the butter quite as chunky."}}]},{"title":"Mince Garlic","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/04.mp4","ingredients":["4 Cloves Garlic"]}},{"type":"text","meta":{"text":"Peel and mince your garlic."}},{"type":"flavour_text","meta":{"text":"Ah, garlic. An ingredient so delicious and versatile that it has its own butter. We wanted this recipe to be customizable, so if you're like us and are never satisfied with the suggested garlic amount in recipes, you can feel free to go nuts."}}]},{"title":"Squeeze Lemon Juice","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/05.mp4","ingredients":["2 Tbsp Lemon Juice (About ½ Lemon)"]}},{"type":"text","meta":{"text":"Juice your lemon."}},{"type":"flavour_text","meta":{"text":"Other garlic butters may include herbs and onions like ours, but lemon juice is our own special twist on the recipe (please pardon the pun). The acidity adds a contrast to the other flavors to give the butter more complexity, and the liquid element makes it easier to mix the ingredients together."}}]},{"title":"Season Butter","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/06.mp4","ingredients":["1 tsp Salt Flakes","2 tsp White Pepper"]}},{"type":"text","meta":{"text":"Sprinkle in your salt and white pepper."}},{"type":"flavour_text","meta":{"text":"We chose white pepper both because the earthy flavor complements the herbs in the butter, and because it just looks less speckly in lighter sauces."}}]},{"title":"Mix Ingredients","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/07.mp4","overlay_text":[{"text":"Taste","start_time":10,"end_time":13}],"ingredients":["<measurement metric=\"250g (1 Cup)\" imperial=\"1 Cup (250g)\" /> Unsalted Butter","2 Tbsp Fresh Parsley","2 tsp Fresh Chives","4 Cloves Garlic","2 Tbsp Lemon Juice (About ½ Lemon)","1 tsp Salt Flakes","2 tsp White Pepper"]}},{"type":"text","meta":{"text":"Stir the butter well. Taste it and add seasoning as needed."}}]},{"title":"Roll Butter Mixture","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/08.mp4"}},{"type":"text","meta":{"text":"Roll your butter into a sheet of parchment paper and twist it closed."}}]},{"title":"Chill Butter Mixture","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/09.mp4","pro_tip":"If you have any butter left over, you can keep it wrapped and leave it in the freezer, and it will keep for a long time. Just make sure to move it to the fridge a little bit before serving, or it'll be really difficult to cut through."}},{"type":"text","meta":{"text":"Put your butter roll in the fridge to set while your steak is cooking."}},{"type":"flavour_text","meta":{"text":"Rolling and chilling your butter helps you cut clean, circular pats to give your food a more professional presentation. If you're too anxious to taste that garlicky goodness and don't want to wait, you can use a melon baller to scoop out little butter balls."}}]},{"title":"Season Steak","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/1/02.mp4","ingredients":["Rib-Eye Steak","Salt to Taste","Black Pepper to Taste"]}},{"type":"text","meta":{"text":"Sprinkle salt and pepper all over and pat it in."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":2,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/1/03.mp4","overlay_text":[{"text":"Feel for probe placement","start_time":4,"end_time":9}]}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the steak."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":2,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"seconds_delay_before_ready":600,"category":"beef","animal":"beef","cut_type":"steak","cut":"rib_eye","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"There's not really such a thing as a bad steak. But if you ask us, the best of the best is a nice medium. It's that ideal temperature range where the fat is rendering but moisture hasn't started to evaporate, so it's at peak juiciness. It's also right at the perfect balance of proteins for maximum flavor. We aim for <temperature c=\"60\" f=\"140\" /> since rib-eye has a bit more marbling than some other cuts, and we want to let that melt down."}}]},{"title":"Put Steak in Oven","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/1/06.mp4"}},{"type":"text","meta":{"text":"Place the steak on a rack and stick it in the oven."}},{"type":"flavour_text","meta":{"text":"Raised racks let heat flow all around the meat, which means better color and more even cooking. A foil-lined tray under the rack will seriously improve your life when it's time to clean up the kitchen. High five, past self."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the oven."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":50,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Steak from Heat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/1/08.mp4"}},{"type":"text","meta":{"text":"Let your steak rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so smaller cuts like this one need to be moved to a room temperature surface after you take them off of heat. If not, your medium steak may be closer to medium well, or your well done steak may be closer to shoe leather."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":15,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/1/10.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":2,"end_time":6}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Pat Steak Dry","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/1/11.mp4"}},{"type":"text","meta":{"text":"Pat your steak dry with paper towels."}},{"type":"flavour_text","meta":{"text":"Leftover moisture on your steak will make it steam instead of sear. This is great for a spa day, but not so much for getting a beautiful crust."}}]},{"title":"Pre-Heat Pan","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/1/12.mp4","ingredients":["Oil"]}},{"type":"text","meta":{"text":"Pre-heat your pan on high for 1m and add oil."}},{"type":"flavour_text","meta":{"text":"If you don't have a cast iron pan, make sure to add some extra oil to help develop a nice crust on the outside of the meat."}}]},{"title":"Sear Steak","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/1/13.mp4"}},{"type":"text","meta":{"text":"Sear your steak all over, just until it's golden brown."}},{"type":"flavour_text","meta":{"text":"The point of this step is just to create a crust right on the surface of the steak, not to cook the steak more. Only leave it in the pan as long as it takes to get the right texture, or the meat might overcook."}}]},{"title":"Enjoy!","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/4/14.mp4"}},{"type":"text","meta":{"text":"Serve your rib-eye whole or sliced. Top it with a pat of garlic butter, and give the butter a few seconds to start melting before serving."}},{"type":"flavour_text","meta":{"text":"If you want some extra points for presentation, we recommend slicing the steak into <measurement metric=\"1 cm\" imperial=\"½\"\" /> pieces and arranging them nicely on a plate before adding all of that buttery amazingness. For a whole meal that will fill you up both physically and emotionally, serve it up with potatoes and red wine."}}]}]},{"id":50,"schema_version":1,"appliance":"smoker","slug":"jerk-chicken","tags":["chicken","outdoor"],"likes":0,"first_published_at":"2023-11-05T22:21:12.000Z","updated_at":"2025-05-23T10:32:44.000Z","title":"Jerk Chicken","short_title":"Jerk Chicken","subtitle":"Spatchcocked and Smoked","web_subtitle":"Spatchcocked and Smoked","image":"https://recipes.meater.cloud/videos/59/Image.jpg","video":"https://recipes.meater.cloud/videos/59/Preview.mp4","description":{"prep_time_minutes":50,"cook_time_minutes":100,"difficulty":"medium","text":"If you haven't heard of jerk cooking before, don't worry, we're not talking about a rude chicken. In this case, the word \"jerk\" refers to both a type of seasoning and a style of cooking that originated in Jamaica, and is now a staple in Caribbean cuisine. Jerk spice is a combination of everyday ingredients that blend together into a really unique and nuanced flavor that's sweet, smoky, fiery, and fragrant. Traditionally, meats were marinated or rubbed with this seasoning and cooked in underground jerk pits, and some restaurants still use that method to this day. To make your life a bit easier, this recipe calls for cooking your chicken in a smoker, though we won't stop you if you want to do it the original way. Even though you'll find some people claiming that you can leave out the hot peppers if you want to do a mild version of this recipe, the truth is that jerk chicken is supposed to be spicy, so if you want it to be authentic, you should prepare yourself for one heck of a kick.\n\nThere are two main tricks to getting a perfectly juicy bird with a lot of color and flavor. The first is spatchcocking the chicken so it cooks more evenly (which we'll cover in the recipe, so don't worry if you have no clue what that means). The second is starting with lower heat and increasing it partway through, which is where the MEATER app's custom alerts come in handy.\n\nFor this traditional Jamaican dish, have some fun with classically Caribbean sides like coconut rice, plantains, or sweet potatoes. Bitter beverages are known for making spicy sensations worse, so you can grab one of those if you're into that sort of thing, or you can find more relief with something with a little bit more sugar content. Lagers or white wines like pinot grigio are your best bet, or just lean into the island theme with a fruity cocktail.","web_text":"We know you're itching to spice up your smoked chicken, so we brought you this recipe inspired by traditional Caribbean cooking."},"preparation":{"video":"https://recipes.meater.cloud/videos/59/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"Whole Chicken","information":"About <measurement metric=\"2kg\" imperial=\"5 lbs\" /> recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"3 Habanero Peppers"},{"name":"2 Tbsp Fresh Thyme"},{"name":"1 Bunch Scallions","information":"Green parts only"},{"name":"4 Cloves Garlic"},{"name":"3 Tbsp Soy Sauce"},{"name":"4 Tbsp Ground Allspice"},{"name":"1 tsp Ground Nutmeg"},{"name":"1 tsp Ground Cinnamon"},{"name":"4 Tbsp Brown Sugar"},{"name":"1 tsp Fine Salt"},{"name":"1 tsp Black Pepper","information":"Freshly ground recommended"}]},{"title":"Tools","type":"tools","items":[{"name":"Smoker Fuel"},{"name":"Paper Towels"},{"name":"Blender"},{"name":"Kitchen Scissors"},{"name":"Grilling Spatula"},{"name":"Basting Brush"},{"name":"Knife"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Remove Habanero Stems","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/58/01.mp4","ingredients":["3 Habanero Peppers"]}},{"type":"text","meta":{"text":"Cut the stems from your habanero peppers, then wash your hands."}},{"type":"flavour_text","meta":{"text":"Habanero peppers give this recipe a lot of heat while still maintaining flavor. If you want your sauce to be less spicy, you can use fewer peppers, as well as remove the seeds and pith."}}]},{"title":"Peel Garlic","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/58/02.mp4","ingredients":["4 Cloves Garlic"]}},{"type":"text","meta":{"text":"Peel your garlic."}},{"type":"flavour_text","meta":{"text":"Garlic is almost as much of a staple in savory dishes as salt and pepper. It's a powerhouse of flavor that pairs with and enhances foods of every flavor profile. Do you really need to add garlic to all of your recipes? That's like asking if you really need oxygen."}}]},{"title":"Remove Thyme Stems","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/58/03.mp4","ingredients":["2 Tbsp Fresh Thyme"]}},{"type":"text","meta":{"text":"Pull your thyme leaves off of the stems."}},{"type":"flavour_text","meta":{"text":"Some recipes play around with the spices used in their jerk recipes, but thyme is one of the key ingredients, along with the habanero peppers and ground allspice. Jerk seasoning is layered and complex, and the thyme is what adds the distinctive aromatic quality."}}]},{"title":"Add Solid Ingredients to Blender","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/58/04.mp4","ingredients":["3 Habanero Peppers","2 Tbsp Fresh Thyme","1 Bunch Scallions","4 Cloves Garlic"]}},{"type":"text","meta":{"text":"Put your prepared ingredients and scallions in the blender."}},{"type":"flavour_text","meta":{"text":"It's always best to put solid ingredients in the blender first, especially leafy ones. Otherwise, it's easier for chunky bits to get stuck at the top of the blender where they won't mix in properly."}}]},{"title":"Add Liquid and Seasoning","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/58/05.mp4","ingredients":["3 Tbsp Soy Sauce","4 Tbsp Ground Allspice","1 tsp Ground Nutmeg","1 tsp Ground Cinnamon","4 Tbsp Brown Sugar","1 tsp Fine Salt","1 tsp Black Pepper"]}},{"type":"text","meta":{"text":"Add in the rest of the sauce ingredients."}},{"type":"flavour_text","meta":{"text":"Contrary to how it sounds, allspice is not just all the spices. Honestly, that would taste pretty bad. Rather, it's the dried unripe berries from the Pimenta dioica tree, which is native to Jamaica and is sometimes called the Jamaican allspice tree. It has a warm, sweet, peppery taste similar to spices like cinnamon and cloves. Combined with the other ingredients, it will produce a beautifully thick and dark sauce with a lot of complexity in its flavor. The end result will be spicy, smoky, biting, fragrant, and just a little bit sweet."}}]},{"title":"Blend Sauce Ingredients","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/58/09.mp4","overlay_text":[{"text":"Taste","start_time":12,"end_time":16}]}},{"type":"text","meta":{"text":"Blend the ingredients on high speed until your sauce is thick."}}]},{"title":"Pre-Heat Smoker","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/59/02.mp4","pro_tip":"We use a pellet smoker for a lot of our recipes, but you can still cook this recipe with whatever kind of smoker you have. Just make sure to keep an eye on your ambient temperature so you know when you need to add more fuel to the fire.","overlay_text":[{"text":"<temperature c=\"105\" f=\"220\" />","start_time":1,"end_time":5}]}},{"type":"text","meta":{"text":"Pre-heat your smoker to <temperature c=\"105\" f=\"220\" />. Turn on the Super Smoke setting if you have the option."}},{"type":"flavour_text","meta":{"text":"The jerk sauce has a lot of water because of the vegetables, so you'll want to start with lower heat to give it time to stick to the chicken. If you start with the heat way up, the sauce will just melt off."}}]},{"title":"Spatchcock Chicken","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/59/03.mp4","pro_tip":"This isn't strictly necessary, but we also recommend cutting off the wing tips since they can sometimes burn while cooking.","ingredients":["Whole Chicken"]}},{"type":"text","meta":{"text":"Cut the spine from your chicken."}}]},{"title":"Flatten Chicken","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/59/04.mp4","pro_tip":"To make your life just a little bit easier, you might be able to ask someone at the butcher or meat counter to spatchcock the chicken for you when you buy it.","overlay_text":[{"text":"Listen for a crack","start_time":2,"end_time":6}]}},{"type":"text","meta":{"text":"With the breast side up, press down on the chicken until you hear a crack."}},{"type":"flavour_text","meta":{"text":"We won't fault you if you need a second of mental preparation before you do this step. Spatchcocking (flattening) a chicken isn't for the faint-hearted, but trust us when we say it's worth it. You'll get maximum heat exposure over the whole bird so the light and dark meat will cook more evenly, and it can even help your skin get crispier."}}]},{"title":"Pat Chicken Dry","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/59/05.mp4"}},{"type":"text","meta":{"text":"Pat your entire chicken dry with paper towels."}},{"type":"flavour_text","meta":{"text":"You should always pat your meat dry so your sauce will stick better. If you bought your chicken pre-packaged at a grocery store, this also gets rid of any leftover liquid from the packaging."}}]},{"title":"Coat Chicken in Sauce","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/59/06.mp4","pro_tip":"While the sauce is the key to a good crust in this recipe, you can make the meat juicier by wet brining your chicken the day before cooking. Put the chicken in a large pot or brining bucket and submerge it completely in water, then add about <measurement metric=\"400g\" imperial=\"1¼ cup\" /> of salt per gallon of water. Place the container in your refrigerator and leave it for at least 12h."}},{"type":"text","meta":{"text":"Spread a thick layer of your jerk sauce over the chicken, and set a small amount aside."}},{"type":"flavour_text","meta":{"text":"The secret to a perfect crust is a nice, thick layer of sauce, so don't be stingy."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/59/07.mp4"}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the breast."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"category":"poultry","animal":"chicken","cut_type":"chicken","cut":"whole","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"We like cooking our chicken to <temperature c=\"75\" f=\"167\" /> because it's just high enough to get some crisp on the skin, but not so high that the meat gets all dry and crumbly. It's also extra crucial to cook poultry to a safe temperature since chicken and turkey can carry salmonella, so cooking it to a higher target ensures that it's okay to eat."}}]},{"title":"Put Chicken in Smoker","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/59/10.mp4","overlay_text":[{"text":"Point legs to a hot spot","start_time":2,"end_time":7}]}},{"type":"text","meta":{"text":"Stick the chicken in the smoker with the legs close to a hot spot."}},{"type":"flavour_text","meta":{"text":"Since dark meat needs to reach a higher internal temperature than light meat, putting the legs near a hot spot (usually in areas with more airflow) will help the legs and thighs achieve the summer tan they've always wanted."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the smoker."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook 30 Minutes","estimated_duration_minutes":30,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_time":1800}}]},{"title":"Raise Temperature","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/59/12.mp4","overlay_text":[{"text":"<temperature c=\"180\" f=\"350\" />","start_time":1,"end_time":5}]}},{"type":"text","meta":{"text":"Turn up your smoker to <temperature c=\"180\" f=\"350\" />."}},{"type":"flavour_text","meta":{"text":"Now that the sauce has gotten good and sticky, and all of that spicy goodness has started soaking into the chicken, it's time to crank up the heat a little bit. Cooking at this temperature will add some crisp to the skin without drying out the rest of the meat."}}]},{"title":"Cook to <temperature c=\"60\" f=\"140\" />","estimated_duration_minutes":45,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_internal_temp":1920}}]},{"title":"Baste Chicken","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/59/14.mp4","pro_tip":"On your next cook, if you want a more golden and flavorful chicken, you can also add melted butter to your basting."}},{"type":"text","meta":{"text":"Brush your leftover sauce on the chicken."}},{"type":"flavour_text","meta":{"text":"Slathering on more sauce during the cook helps to keep the chicken from drying out. If you'd like, you can save a little bit of the sauce and baste again a few minutes before it's time to take the chicken off of heat. Just be careful not to keep the smoker open too long, because this can drag out the cook and counteract the basting."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":15,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Chicken from Heat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/59/15.mp4"}},{"type":"text","meta":{"text":"Let your chicken rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so meat needs to be moved to a room temperature surface after you take it off of heat. If not, you might end up looking at some pretty parched poultry."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":10,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/59/17.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":1,"end_time":5}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Enjoy!","estimated_duration_minutes":4,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/59/18.mp4","pro_tip":"You can save the bones and scraps to make your own chicken broth.","overlay_text":[{"text":"What a jerk!","start_time":12,"end_time":16}]}},{"type":"text","meta":{"text":"Serve your chicken whole and carve off pieces as needed, or cut the meat into sections."}},{"type":"flavour_text","meta":{"text":"Build yourself a whole tropical plate with sweet side dishes like coconut rice, plantains, or sweet potatoes. If you still need cooling off, beat the heat with a lager, a refreshing white wine, or a Caribbean cocktail."}}]}]},{"id":47,"schema_version":1,"appliance":"none","slug":"jerk-sauce","tags":["indoor","sauce"],"likes":0,"first_published_at":"2023-11-05T22:11:20.000Z","updated_at":"2025-05-23T10:39:19.000Z","title":"Jerk Sauce","short_title":"Jerk Sauce","subtitle":"Classic Jamaican Style","web_subtitle":"Classic Jamaican Style","image":"https://recipes.meater.cloud/videos/58/Image.jpg","video":"https://recipes.meater.cloud/videos/58/Preview.mp4","description":{"prep_time_minutes":20,"cook_time_minutes":0,"difficulty":"easy","text":"If you haven't heard of jerk cooking before, don't worry, we're not talking about a rude sauce. In this case, the word \"jerk\" refers to both a type of seasoning and a style of cooking that originated in Jamaica, and is now a staple in Caribbean cuisine. Jerk spice is a combination of everyday ingredients that blend together into a really unique and nuanced flavor that's sweet, smoky, fiery, and fragrant. Traditionally, meats were marinated or rubbed with this seasoning and cooked in underground jerk pits, and some restaurants still use that method to this day. To make your life a bit easier, there are plenty of recipes out there that use different appliances, though we won't stop you if you want to do it the original way. Even though you'll find some people claiming that you can leave out the hot peppers if you want to do a mild version of this recipe, the truth is that jerk is supposed to be spicy, so if you want it to be authentic, you should prepare yourself for one heck of a kick.\n\nThis sauce is perfect for dipping, so serve it up with chicken wings or snacky vegetables the next time you have people over. It also makes an amazing marinade for all kind of meats--pork and chicken are the most traditional--if you're looking to spice up your dinnertime.","web_text":"Of course you can't get enough of our jerk chicken flavor, so blend up the sauce and add to anything that needs a little fire."},"preparation":{"video":"https://recipes.meater.cloud/videos/58/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"3 Habanero Peppers"},{"name":"2 Tbsp Fresh Thyme"},{"name":"1 Bunch Scallions","information":"Green parts only"},{"name":"4 Cloves Garlic"},{"name":"3 Tbsp Soy Sauce"},{"name":"4 Tbsp Ground Allspice"},{"name":"1 tsp Ground Nutmeg"},{"name":"1 tsp Ground Cinnamon"},{"name":"4 Tbsp Brown Sugar"},{"name":"1 tsp Fine Salt"},{"name":"1 tsp Black Pepper","information":"Freshly ground recommended"}]},{"title":"Tools","type":"tools","items":[{"name":"Blender"},{"name":"Knife"},{"name":"Cutting Board"}]}]},"steps":[{"title":"Remove Habanero Stems","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/58/01.mp4","ingredients":["3 Habanero Peppers"]}},{"type":"text","meta":{"text":"Cut the stems from your habanero peppers, then wash your hands."}},{"type":"flavour_text","meta":{"text":"Habanero peppers give this recipe a lot of heat while still maintaining flavor. If you want your sauce to be less spicy, you can use fewer peppers, as well as remove the seeds and pith."}}]},{"title":"Peel Garlic","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/58/02.mp4","ingredients":["4 Cloves Garlic"]}},{"type":"text","meta":{"text":"Peel your garlic."}},{"type":"flavour_text","meta":{"text":"Garlic is almost as much of a staple in savory dishes as salt and pepper. It's a powerhouse of flavor that pairs with and enhances foods of every flavor profile. Do you really need to add garlic to all of your recipes? That's like asking if you really need oxygen."}}]},{"title":"Remove Thyme Stems","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/58/03.mp4","ingredients":["2 Tbsp Fresh Thyme"]}},{"type":"text","meta":{"text":"Pull your thyme leaves off of the stems."}},{"type":"flavour_text","meta":{"text":"Some recipes play around with the spices used in their jerk recipes, but thyme is one of the key ingredients, along with the habanero peppers and ground allspice. Jerk seasoning is layered and complex, and the thyme is what adds the distinctive aromatic quality."}}]},{"title":"Add Solid Ingredients to Blender","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/58/04.mp4","ingredients":["3 Habanero Peppers","2 Tbsp Fresh Thyme","1 Bunch Scallions","4 Cloves Garlic"]}},{"type":"text","meta":{"text":"Put your prepared ingredients and scallions in the blender."}},{"type":"flavour_text","meta":{"text":"It's always best to put solid ingredients in the blender first, especially leafy ones. Otherwise, it's easier for chunky bits to get stuck at the top of the blender where they won't mix in properly."}}]},{"title":"Add Liquid and Seasoning","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/58/05.mp4","ingredients":["3 Tbsp Soy Sauce","4 Tbsp Ground Allspice","1 tsp Ground Nutmeg","1 tsp Ground Cinnamon","4 Tbsp Brown Sugar","1 tsp Fine Salt","1 tsp Black Pepper"]}},{"type":"text","meta":{"text":"Add in the rest of the ingredients."}},{"type":"flavour_text","meta":{"text":"Contrary to how it sounds, allspice is not just all the spices. Honestly, that would taste pretty bad. Rather, it's the dried unripe berries from the Pimenta dioica tree, which is native to Jamaica and is sometimes called the Jamaican allspice tree. It has a warm, sweet, peppery taste similar to spices like cinnamon and cloves. Combined with the other ingredients, it will produce a beautifully thick and dark sauce with a lot of complexity in its flavor. The end result will be spicy, smoky, biting, fragrant, and just a little bit sweet."}}]},{"title":"Blend Ingredients","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/58/09.mp4","overlay_text":[{"text":"Taste","start_time":12,"end_time":16}]}},{"type":"text","meta":{"text":"Blend the ingredients on high speed until your sauce is thick."}}]},{"title":"Enjoy!","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/58/11.mp4","pro_tip":"If you have the time, covering and chilling the sauce for a few hours gives the flavors time to fully combine and get more potent."}},{"type":"text","meta":{"text":"Serve your sauce as a dip for chicken wings and vegetables, or marinate your favorite protein in it."}}]}]},{"id":15,"schema_version":1,"appliance":"oven","slug":"reverse-seared-beef-tenderloin","tags":["oven","pan","indoor","beef"],"likes":0,"first_published_at":"2023-11-05T16:37:55.000Z","updated_at":"2025-09-23T12:41:10.000Z","title":"Beef Tenderloin Steak","short_title":"Reverse Seared Beef Tenderloin","subtitle":"Reverse Seared","web_subtitle":"Reverse Seared","image":"https://recipes.meater.cloud/videos/22/image.jpg","video":"https://recipes.meater.cloud/videos/22/preview.mp4","description":{"prep_time_minutes":20,"cook_time_minutes":50,"difficulty":"easy","text":"If you've come looking for the most high-end cut of beef, you've found it. Sure, it's got a high-end price tag to match, but we're willing to bet it'll only take you one bite of this luxurious cut to know it's worth it. For anyone who hasn't yet tried beef tenderloin, the idea of beef melting in your mouth might seem like colorful exaggeration, but we're here to tell you that it's pretty accurate.\n\nWith a lavish cut like this one, you'll want to be extra careful to cook it to the right temperature so you won't end up with an expensive disappointment. To fully experience the buttery tenderness that makes this piece of meat so special, cook low and slow with MEATER as your guide, and then hit it with a quick reverse sear to get a hint of crunch on the outside for a texture contrast that'll blow your mind.\n\nA cut of beef this classy deserves side dishes that are just as sophisticated. Sautéed vegetables will add color to your plate, and you can do your own elevated take on beef and potatoes with a garlic and herb mash or some cheesy scalloped potatoes. On your next cook, after you've had a chance to live the high life with your fancy steak, take it a step further with one of the incredible sauces from our recipe menu. You won't want a wine that might overpower the more subtle flavor of the beef, so milder reds like pinot noir are a good idea.","web_text":"Biting into this insanely tender steak feels like the height of luxury. Go ahead and treat yourself, because you deserve it."},"preparation":{"video":"https://recipes.meater.cloud/videos/22/prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"Beef Tenderloin Steak","information":"About <measurement metric=\"5 cm\" imperial=\"2\"\" /> thick recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"Oil","information":"Just enough to lightly coat the pan\n\nOils with higher smoke point recommended, like avocado or grapeseed oil"},{"name":"Salt to Taste","information":"Salt flakes recommended"},{"name":"Black Pepper to Taste","information":"Freshly ground recommended"}]},{"title":"Tools","type":"tools","items":[{"name":"Paper Towels"},{"name":"Tongs"},{"name":"Roasting Rack"},{"name":"Baking Tray"},{"name":"Pan","information":"Cast iron or steel recommended"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Pre-Heat Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/instructional/oven/preheat.mp4","overlay_text":[{"text":"<temperature c=\"120\" f=\"250\" />","start_time":1,"end_time":6}]}},{"type":"text","meta":{"text":"Pre-heat your oven to <temperature c=\"120\" f=\"250\" />. This can take up to 15m."}},{"type":"flavour_text","meta":{"text":"We know, waiting for your food to cook isn't always fun. But as much as you may want to just throw your steak in a blacksmithing forge so it can be done in 30s, the best way to bring out this cut's characteristic tenderness is by cooking low and slow."}}]},{"title":"Season Steak","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/22/02.mp4","pro_tip":"For a more professional presentation, you can wrap kitchen twine around your steak to give it a cylindrical shape.","ingredients":["Beef Tenderloin Steak","Salt to Taste","Black Pepper to Taste"]}},{"type":"text","meta":{"text":"Sprinkle salt and pepper all over and pat it in."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/22/03.mp4","overlay_text":[{"text":"Feel for probe placement","start_time":5,"end_time":9}]}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the steak."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"seconds_delay_before_ready":600,"category":"beef","animal":"beef","cut_type":"steak","cut":"fillet_mignon","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"There's not really such a thing as a bad steak. But if you ask us, the best of the best is a nice medium rare. It's that ideal temperature range where the fat is rendering but moisture hasn't started to evaporate, so it's at peak juiciness. It's also right at the perfect balance of proteins for maximum flavor. We aim for <temperature c=\"54\" f=\"130\" /> since tenderloin has less fat content than some other cuts, so we don't want to go as high as we would for something more marbled."}}]},{"title":"Put Steak in Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/22/06.mp4"}},{"type":"text","meta":{"text":"Place the steak on a rack and stick it in the oven."}},{"type":"flavour_text","meta":{"text":"Raised racks let heat flow all around the meat, which means better color and more even cooking. A foil-lined tray under the rack will seriously improve your life when it's time to clean up the kitchen. High five, past self."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the oven."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":40,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Steak from Heat","estimated_duration_minutes":10,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/22/08.mp4"}},{"type":"text","meta":{"text":"Let your steak rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so smaller cuts like this one need to be moved to a room temperature surface after you take them off of heat. If not, your medium rare steak may be closer to medium, or your well done steak may be closer to a hockey puck."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/22/10.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":1,"end_time":5}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Pat Steak Dry","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/22/11.mp4"}},{"type":"text","meta":{"text":"Pat your steak dry with paper towels."}},{"type":"flavour_text","meta":{"text":"Leftover moisture on your steak will make it steam instead of sear. This is great for a spa day, but not so much for getting a beautiful crust."}}]},{"title":"Pre-Heat Pan","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/22/12.mp4","ingredients":["Oil"]}},{"type":"text","meta":{"text":"Pre-heat your pan on high for 1m and add oil."}},{"type":"flavour_text","meta":{"text":"If you don't have a cast iron pan, make sure to add some extra oil to help develop a nice crust on the outside of the meat."}}]},{"title":"Sear Steak","estimated_duration_minutes":4,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/22/13.mp4"}},{"type":"text","meta":{"text":"Sear your steak all over, just until it's golden brown."}},{"type":"flavour_text","meta":{"text":"The point of this step is just to create a crust right on the surface of the steak, not to cook the steak more. Only leave it in the pan as long as it takes to get the right texture, or the meat might overcook."}}]},{"title":"Enjoy!","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/22/14.mp4","pro_tip":"If you choose to use finishing salt and pepper, salt flakes and freshly ground peppercorns will give you more flavor and add a little extra crunch to your steak."}},{"type":"text","meta":{"text":"Serve your tenderloin whole or thinly sliced."}},{"type":"flavour_text","meta":{"text":"If you want some extra points for presentation, we recommend slicing the steak into thin pieces and arranging them nicely on a plate. As an alternative, if you're making the steak for someone else, you can serve it whole and let that person cut through the crispy seared outside. Either way, we suggest giving it a mild sprinkling of finishing salt and pepper, then serving it up with veggies or potatoes and a delicate red wine."}}]}]},{"id":24,"schema_version":1,"appliance":"oven","slug":"beef-tenderloin-with-garlic-butter","tags":["oven","pan","indoor","beef"],"likes":0,"first_published_at":"2023-10-17T12:55:22.000Z","updated_at":"2025-02-25T14:13:20.000Z","title":"Reverse Seared Beef Tenderloin Steak","short_title":"Beef Tenderloin with Garlic Butter","cook_name":"Beef Tenderloin","subtitle":"Served with Garlic Butter","web_subtitle":"Served with Garlic Butter","image":"https://recipes.meater.cloud/videos/36/image.jpg","video":"https://recipes.meater.cloud/videos/36/preview.mp4","description":{"prep_time_minutes":20,"cook_time_minutes":50,"difficulty":"easy","text":"We're almost afraid to share this with you, because there's a risk it might ruin food for you forever. This recipe has everything: high-end beef, garlic, butter, a smidgen of fresh produce in there for good measure...and that's pretty much all of your food groups. And we haven't even gotten to the flavor yet. Beef tenderloin cooked low and slow with MEATER and reverse seared is already a tasty treat, but slapping on some of our garlic butter makes for one of the most decadent, melt-in-your-mouth indulgences you'll ever have.\n\nA classy cut of beef like this one deserves side dishes that are just as sophisticated. Sautéed vegetables will add color to your plate, and you can do your own elevated take on beef and potatoes with some cheesy scalloped potatoes. You won't want a wine that might overpower the more subtle flavor of the beef, so milder reds like pinot noir are a good idea.","web_text":"Sometimes, all you need in life is a juicy steak dripping with garlic butter, and all will be right with the world."},"preparation":{"video":"https://recipes.meater.cloud/videos/36/prep.mp4","items":[{"title":"Reverse Seared Beef Tenderloin Ingredients","type":"ingredients","items":[{"name":"Beef Tenderloin Steak","information":"About <measurement metric=\"5 cm\" imperial=\"2 in\" /> thick recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"Oil","information":"Just enough to lightly coat the pan\n\nOils with higher smoke point recommended, like avocado or grapeseed oil"},{"name":"Salt to Taste","information":"Salt flakes recommended"},{"name":"Black Pepper to Taste","information":"Freshly ground recommended"}]},{"title":"Garlic Butter Ingredients","type":"ingredients","items":[{"name":"<measurement metric=\"250g\" imperial=\"1 Cup\" /> Unsalted Butter","information":"Softened recommended"},{"name":"2 Tbsp Fresh Parsley"},{"name":"2 tsp Fresh Chives"},{"name":"4 Cloves Garlic"},{"name":"2 Tbsp Lemon Juice (About ½ Lemon)","information":"Freshly squeezed recommended"},{"name":"1 tsp Salt Flakes"},{"name":"2 tsp White Pepper"}]},{"title":"Reverse Seared Beef Tenderloin Tools","type":"tools","items":[{"name":"Paper Towels"},{"name":"Tongs"},{"name":"Roasting Rack"},{"name":"Baking Tray"},{"name":"Pan","information":"Cast iron or steel recommended"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]},{"title":"Garlic Butter Tools","type":"tools","items":[{"name":"Parchment Paper"},{"name":"Citrus Squeezer"},{"name":"Mixing Bowl"},{"name":"Silicone Spatula"},{"name":"Knife"},{"name":"Cutting Board"}]}]},"steps":[{"title":"Pre-Heat Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/instructional/oven/preheat.mp4","overlay_text":[{"text":"<temperature c=\"120\" f=\"250\" />","start_time":1,"end_time":6}]}},{"type":"text","meta":{"text":"Pre-heat your oven to <temperature c=\"120\" f=\"250\" />. This can take up to 15m."}},{"type":"flavour_text","meta":{"text":"We know, waiting for your food to cook isn't always fun. But as much as you may want to just throw your steak in a blacksmithing forge so it can be done in 30s, the best way to bring out this cut's characteristic tenderness is by cooking low and slow."}}]},{"title":"Cut Butter","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/01.mp4","pro_tip":"If you have the time, we recommend leaving your butter out for 2h to soften before mixing in the other ingredients. You can microwave it in a pinch, but be careful not to completely melt it.","ingredients":["<measurement metric=\"250g (1 Cup)\" imperial=\"1 Cup (250g)\" /> Unsalted Butter"]}},{"type":"text","meta":{"text":"Dice your butter into small squares."}},{"type":"flavour_text","meta":{"text":"If you've only got salted butter in your fridge, don't worry, we won't tell on you. We only recommend unsalted butter so that there's less risk of going overboard when you add salt later."}}]},{"title":"Chop Parsley","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/02.mp4","ingredients":["2 Tbsp Fresh Parsley"]}},{"type":"text","meta":{"text":"Cut off your parsley stems and finely chop the leaves."}},{"type":"flavour_text","meta":{"text":"Parsley is one of the strongest herbs, so we chose it to add a powerful peppery flavor to our butter. While you can experiment with using different herbs to your taste, we recommend parsley because its leafy texture won't disturb the smoothness of your butter like some more needly herbs. Parsley also adds a pop of bright color, and it makes your butter healthier. That's what we tell ourselves, anyway."}}]},{"title":"Slice Chives","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/03.mp4","ingredients":["2 tsp Fresh Chives"]}},{"type":"text","meta":{"text":"Thinly slice your chives."}},{"type":"flavour_text","meta":{"text":"Chives give your butter a nice onion taste without overpowering the other flavors, and they work well with the parsley to make your butter more colorful. We also recommend chives over other onion varieties because they won't make the butter quite as chunky."}}]},{"title":"Mince Garlic","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/04.mp4","ingredients":["4 Cloves Garlic"]}},{"type":"text","meta":{"text":"Peel and mince your garlic."}},{"type":"flavour_text","meta":{"text":"Ah, garlic. An ingredient so delicious and versatile that it has its own butter. We wanted this recipe to be customizable, so if you're like us and are never satisfied with the suggested garlic amount in recipes, you can feel free to go nuts."}}]},{"title":"Squeeze Lemon Juice","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/05.mp4","ingredients":["2 Tbsp Lemon Juice (About ½ Lemon)"]}},{"type":"text","meta":{"text":"Juice your lemon."}},{"type":"flavour_text","meta":{"text":"Other garlic butters may include herbs and onions like ours, but lemon juice is our own special twist on the recipe (please pardon the pun). The acidity adds a contrast to the other flavors to give the butter more complexity, and the liquid element makes it easier to mix the ingredients together."}}]},{"title":"Season Butter","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/06.mp4","ingredients":["1 tsp Salt Flakes","2 tsp White Pepper"]}},{"type":"text","meta":{"text":"Sprinkle in your salt and white pepper."}},{"type":"flavour_text","meta":{"text":"We chose white pepper both because the earthy flavor complements the herbs in the butter, and because it just looks less speckly in lighter sauces."}}]},{"title":"Mix Ingredients","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/07.mp4","overlay_text":[{"text":"Taste","start_time":10,"end_time":13}],"ingredients":["<measurement metric=\"250g (1 Cup)\" imperial=\"1 Cup (250g)\" /> Unsalted Butter","2 Tbsp Fresh Parsley","2 tsp Fresh Chives","4 Cloves Garlic","2 Tbsp Lemon Juice (About ½ Lemon)","1 tsp Salt Flakes","2 tsp White Pepper"]}},{"type":"text","meta":{"text":"Stir the butter well. Taste it and add seasoning as needed."}}]},{"title":"Roll Butter Mixture","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/08.mp4"}},{"type":"text","meta":{"text":"Roll your butter into a sheet of parchment paper and twist it closed."}}]},{"title":"Chill Butter Mixture","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/31/09.mp4","pro_tip":"If you have any butter left over, you can keep it wrapped and leave it in the freezer, and it will keep for a long time. Just make sure to move it to the fridge a little bit before serving, or it'll be really difficult to cut through."}},{"type":"text","meta":{"text":"Put your butter roll in the fridge to set while your steak is cooking."}},{"type":"flavour_text","meta":{"text":"Rolling and chilling your butter helps you cut clean, circular pats to give your food a more professional presentation. If you're too anxious to taste that garlicky goodness and don't want to wait, you can use a melon baller to scoop out little butter balls."}}]},{"title":"Season Steak","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/22/02.mp4","pro_tip":"For a more professional presentation, you can wrap kitchen twine around your steak to give it a cylindrical shape.","ingredients":["Beef Tenderloin Steak","Salt to Taste","Black Pepper to Taste"]}},{"type":"text","meta":{"text":"Sprinkle salt and pepper all over and pat it in."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/22/03.mp4","overlay_text":[{"text":"Feel for probe placement","start_time":5,"end_time":9}]}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the steak."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"seconds_delay_before_ready":600,"category":"beef","animal":"beef","cut_type":"steak","cut":"fillet_mignon","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"There's not really such a thing as a bad steak. But if you ask us, the best of the best is a nice medium rare. It's that ideal temperature range where the fat is rendering but moisture hasn't started to evaporate, so it's at peak juiciness. It's also right at the perfect balance of proteins for maximum flavor. We aim for <temperature c=\"54\" f=\"130\" /> since tenderloin has less fat content than some other cuts, so we don't want to go as high as we would for something more marbled."}}]},{"title":"Put Steak in Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/22/06.mp4"}},{"type":"text","meta":{"text":"Place the steak on a rack and stick it in the oven."}},{"type":"flavour_text","meta":{"text":"Raised racks let heat flow all around the meat, which means better color and more even cooking. A foil-lined tray under the rack will seriously improve your life when it's time to clean up the kitchen. High five, past self."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the oven."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":40,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Steak from Heat","estimated_duration_minutes":10,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/22/08.mp4"}},{"type":"text","meta":{"text":"Let your steak rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so smaller cuts like this one need to be moved to a room temperature surface after you take them off of heat. If not, your medium rare steak may be closer to medium, or your well done steak may be closer to a hockey puck."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/22/10.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":1,"end_time":5}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Pat Steak Dry","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/22/11.mp4"}},{"type":"text","meta":{"text":"Pat your steak dry with paper towels."}},{"type":"flavour_text","meta":{"text":"Leftover moisture on your steak will make it steam instead of sear. This is great for a spa day, but not so much for getting a beautiful crust."}}]},{"title":"Pre-Heat Pan","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/22/12.mp4","ingredients":["Oil"]}},{"type":"text","meta":{"text":"Pre-heat your pan on high for 1m and add oil."}},{"type":"flavour_text","meta":{"text":"If you don't have a cast iron pan, make sure to add some extra oil to help develop a nice crust on the outside of the meat."}}]},{"title":"Sear Steak","estimated_duration_minutes":4,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/22/13.mp4"}},{"type":"text","meta":{"text":"Sear your steak all over, just until it's golden brown."}},{"type":"flavour_text","meta":{"text":"The point of this step is just to create a crust right on the surface of the steak, not to cook the steak more. Only leave it in the pan as long as it takes to get the right texture, or the meat might overcook."}}]},{"title":"Enjoy!","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/36/23.mp4"}},{"type":"text","meta":{"text":"Serve your tenderloin whole or thinly sliced. Top it with a pat of garlic butter, and give the butter a few seconds to start melting before serving."}},{"type":"flavour_text","meta":{"text":"If you want some extra points for presentation, we recommend slicing the steak into thin pieces and arranging them nicely on a plate before adding all of that buttery amazingness. For a whole meal that will fill you up both physically and emotionally, serve it up with fancy potatoes and red wine."}}]}]},{"id":61,"schema_version":1,"appliance":"charcoal_grill","slug":"char-grilled-pork-chops","tags":["outdoor","seared"],"likes":0,"first_published_at":"2023-11-05T23:15:08.000Z","updated_at":"2025-05-16T13:42:26.000Z","title":"Pork Chops","short_title":"Char-Grilled Pork Chops","subtitle":"Char-Grilled with Soy Sauce Marinade","web_subtitle":"Char-Grilled with Soy Sauce Marinade","image":"https://recipes.meater.cloud/videos/65/Image.jpg","video":"https://recipes.meater.cloud/videos/65/Preview.mp4","description":{"prep_time_minutes":30,"cook_time_minutes":30,"difficulty":"medium","text":"Barbecue classics like simple steaks and burgers are classic for a reason. They're super easy to make, and most people can't get enough of them. Still, sometimes you want to throw something more unique into the mix without a load of extra effort, and that's exactly what we set out to do with this recipe. With just a few ingredients that you might already have in your house, you can add a little pizzazz to your pork chops. Just be warned, you might become the go-to for hosting all the neighborhood barbecues from here on out.\n\nSince pork is at its crackliest when you cook it at a high temperature, you'll want to make sure it doesn't dry out. That's why it's especially handy to use MEATER to alert you at the perfect internal temperature, and keep you from losing any delectable juiciness.\n\nPork chops go well with classic mashed potatoes, or sweeter sides like applesauce. Refreshing beverages are the best option to avoid overpowering your pork, so reach for a crisp cider or a lighter red wine like pinot noir.","web_text":"Grill these up when you want to go beyond your basic barbecue. It's a taste explosion that all of your guests will be raving about."},"preparation":{"video":"https://recipes.meater.cloud/videos/65/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"2 Pork Chops","information":"About <measurement metric=\"300g\" imperial=\"¾ lb\" /> each recommended\n\nBone in and skin off recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"2 Sprigs Fresh Rosemary"},{"name":"1 Lemon"},{"name":"2 Cloves Peeled Garlic"},{"name":"<measurement metric=\"75ml\" imperial=\"⅓ Cup\" /> Soy Sauce"},{"name":"<measurement metric=\"60ml\" imperial=\"¼ Cup\" /> Vegetable Oil"},{"name":"1 tsp Fine Salt"},{"name":"½ tsp Black Pepper","information":"Freshly ground recommended"}]},{"title":"Tools","type":"tools","items":[{"name":"Fire Starters"},{"name":"Charcoal","information":"Oak briquettes recommended"},{"name":"Paper Towels"},{"name":"Chimney Starter"},{"name":"Citrus Squeezer"},{"name":"Grater"},{"name":"Whisk"},{"name":"Mixing Bowl"},{"name":"Knife"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Mince Garlic","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/65/01.mp4","ingredients":["2 Cloves Peeled Garlic"]}},{"type":"text","meta":{"text":"Finely chop your garlic and put it in your mixing bowl."}}]},{"title":"Zest Lemon","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/65/02.mp4","ingredients":["1 Lemon"]}},{"type":"text","meta":{"text":"Zest your lemon into the bowl."}},{"type":"flavour_text","meta":{"text":"The citrusy freshness of the lemon zest is a great counterbalance to the saltiness of the soy sauce. Just make sure to only grate the bright yellow part of the lemon on top, because the white flesh gets really bitter."}}]},{"title":"Add Oil","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/65/03.mp4","ingredients":["<measurement metric=\"60ml (¼ Cup)\" imperial=\"¼ Cup (60ml)\" /> Vegetable Oil"]}},{"type":"text","meta":{"text":"Pour in your vegetable oil."}},{"type":"flavour_text","meta":{"text":"Because we've already got a lot of flavors in this marinade, the flavor of the oil isn't as important. Instead, we picked vegetable oil based on its high smoke point since the pork will be grilled on direct heat."}}]},{"title":"Add Soy Sauce","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/65/04.mp4","ingredients":["<measurement metric=\"75ml (⅓ Cup)\" imperial=\"⅓ Cup (75ml)\" /> Soy Sauce"]}},{"type":"text","meta":{"text":"Pour in your soy sauce."}},{"type":"flavour_text","meta":{"text":"You might be surprised to learn that soy sauce is one of the oldest condiments in the world. It's used all over the place, but is a cooking staple in many Asian countries and the Pacific Islands. You'll notice the saltiness right off the bat, but it also brings a subtle combination of sweet, savory, and bitter flavors to whatever you're marinating."}}]},{"title":"Squeeze Lemon Juice","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/65/05.mp4","ingredients":["½ Lemon"]}},{"type":"text","meta":{"text":"Juice half of your lemon into the bowl."}},{"type":"flavour_text","meta":{"text":"Not only is the lemon juice adding acidity and tanginess to the marinade, the acid is also going to tenderize and open up the meat, which lets the rest of the flavors seep in more."}}]},{"title":"Season Marinade","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/65/06.mp4","ingredients":["1 tsp Fine Salt","½ tsp Black Pepper"]}},{"type":"text","meta":{"text":"Sprinkle your salt and pepper into the marinade."}}]},{"title":"Whisk Marinade","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/65/07.mp4"}},{"type":"text","meta":{"text":"Whisk the marinade well."}}]},{"title":"Add Rosemary","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/65/08.mp4","pro_tip":"If you rub the rosemary between your hands before putting it in the bowl, it releases a lot more flavor.","ingredients":["2 Sprigs Fresh Rosemary"]}},{"type":"text","meta":{"text":"Drop your rosemary into the marinade."}},{"type":"flavour_text","meta":{"text":"Rosemary and soy sauce might seem like an odd combination, especially since rosemary isn't traditionally used in Asian cuisine, but trust us on this one. Rosemary adds a little bit of a piney, minty taste to the soy sauce, and when combined with the rest of the ingredients we're using here, you've got a delicious, complex, and flavor-jammed marinade that works for almost any protein."}}]},{"title":"Pat Pork Dry","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/65/09.mp4","ingredients":["2 Pork Chops"]}},{"type":"text","meta":{"text":"Pat your pork chops dry with paper towels."}},{"type":"flavour_text","meta":{"text":"You should always pat your meat dry so your marinade will stick better. If you bought your pork chops pre-packaged at a grocery store, this also gets rid of any leftover liquid from the packaging."}}]},{"title":"Marinate Pork","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/65/10.mp4","pro_tip":"If you've got some extra time on your next cook, you can leave the pork chops to marinate for a few hours to absorb some extra flavor."}},{"type":"text","meta":{"text":"Dunk the pork chops in your marinade a few times, then leave them in the bowl and set them aside."}},{"type":"flavour_text","meta":{"text":"The pork needs a little bit of time to soak up the marinade, so it should be left to sit in the liquid while the grill is being set up."}}]},{"title":"Set Up Grill","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/65/11.mp4","pro_tip":"Make sure your grate is clean before you start cooking. Scrub it with a heavy-duty grill brush to get rid of any residue, then lightly brush it with vegetable oil to create a non-stick surface."}},{"type":"text","meta":{"text":"Remove the top grate from your grill, and put your chimney on the lower grate."}}]},{"title":"Ignite Charcoal","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/65/12.mp4","pro_tip":"We recommend using oak briquettes because they burn hotter, last longer, and produce less ash."}},{"type":"text","meta":{"text":"Fill the chimney with charcoal, light the starters underneath, and let all of the coal ash over. This can take up to 20m."}}]},{"title":"Add Charcoal to Grill","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/65/13.mp4","pro_tip":"If you have charcoal baskets, these can help to keep the charcoal contained to one side of the grill."}},{"type":"text","meta":{"text":"Once all of the coal has ashed over, pour it in just one side of the grill. Put back the top grate and lid, and fully open the vents."}},{"type":"flavour_text","meta":{"text":"By putting the coals off to one side, you're setting up your grill for indirect heat cooking after the sear. This is a great method for a bunch of foods, and for pork chops specifically, we're using it to keep the meat from drying out."}}]},{"title":"Sear Pork","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/65/14.mp4"}},{"type":"text","meta":{"text":"Sear your pork chops directly over the coals, just until they're golden brown."}},{"type":"flavour_text","meta":{"text":"The point of this step is just to create texture and color right on the surface of the pork, not to actually cook it. Only leave it on the fire as long as it takes to develop a crust, or the meat might start to dry out."}}]},{"title":"Set Pork Aside","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/65/15.mp4"}},{"type":"text","meta":{"text":"Take the pork off of the grill."}},{"type":"flavour_text","meta":{"text":"When you're searing meat before a low and slow cook, we like to suggest giving it a mini-rest after the sear. It's not strictly necessary, but it can help MEATER give you the most accurate cook time estimate."}}]},{"title":"Lower Temperature","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/65/16.mp4","overlay_text":[{"text":"<temperature c=\"120\" f=\"250\" />","start_time":6,"end_time":10}]}},{"type":"text","meta":{"text":"Partially close the grill vents to turn down the heat to about <temperature c=\"120\" f=\"250\" />."}},{"type":"flavour_text","meta":{"text":"The vents on your grill will help you control the ambient temperature. When the vents are fully open, the air circulation will keep your coals burning hotter. When they're closed, this will choke the fire and cool down the cooking chamber."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/65/17.mp4","overlay_text":[{"text":"Feel for probe placement","start_time":2,"end_time":6}]}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the pork chop."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"category":"pork","animal":"pork","cut_type":"steak","cut":"chop","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"A lot of us have not-so-fond memories of eating super dry pork at least once in our lives. To avoid reliving that experience, we recommend cooking your pork to <temperature c=\"63\" f=\"145\" />. It's that perfect balance where the meat is safely cooked, but it's still super juicy. Don't worry if your pork chops are still the tiniest bit pink, because we want to see that tinge there when we're going for maximum texture and flavor."}}]},{"title":"Return Pork to Grill","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/65/20.mp4","pro_tip":"If you've still got leftover marinade, you can baste the pork chops once or twice during the cook to add more moisture and flavor."}},{"type":"text","meta":{"text":"Stick the pork back on the grill near the coals, not directly above them."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the grill."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":20,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Pork from Heat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/65/22.mp4"}},{"type":"text","meta":{"text":"Let your pork chops rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so smaller cuts like these ones need to be moved to a room temperature surface after you take them off of heat. If not, your beautiful pork chops may end up closer to pork jerky."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":10,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/65/24.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":2,"end_time":5}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Enjoy!","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/65/25.mp4"}},{"type":"text","meta":{"text":"Serve your pork chops on the bone."}},{"type":"flavour_text","meta":{"text":"Pork goes well with a lot of side dishes, but we like classic mashed potatoes or applesauce the best. If you'd like a nice beverage to go with them, reach for something refreshing, like cider or a light red wine."}}]}]},{"id":68,"schema_version":1,"appliance":"oven","slug":"baked-chicken-breast","tags":["pan","indoor","chicken"],"likes":0,"first_published_at":"2024-05-31T11:21:21.000Z","updated_at":"2025-02-25T14:23:36.000Z","title":"Chicken Breast","short_title":"Baked Chicken Breast","subtitle":"Oven Baked","web_subtitle":"Oven Baked","image":"https://recipes.meater.cloud/videos/56/Image.jpg","video":"https://recipes.meater.cloud/videos/56/Preview.mp4","description":{"prep_time_minutes":10,"cook_time_minutes":50,"difficulty":"easy","text":"Here's one for the meal preppers out there! We know how disappointing it is to be all proud of getting the week's cooking done in one go, only to be just plain sick of that food by Friday. The great thing about a simple salt and pepper chicken breast (aside from being really healthy and almost totally effortless to cook) is that it can be used as a base for a ton of different dishes. But more on that in a bit.\n\nThe downside of chicken breast's low fat content is that it can end up dry pretty easily, so using a meat thermometer is the key to avoiding that. But not just any meat thermometer! Not only will MEATER let you know when to take your chicken out of the oven to hit the perfect temperature, but the MEATER app will also give you doneness recommendations based on what's going to give you the juiciest result.\n\nSince this chicken breast has a really basic salt and pepper seasoning, it goes with almost anything. You can chop up the chicken and put it in salads, soups, pasta, sandwiches, and more. Or if you're in a super minimalist mood, you can just eat it with healthy side dishes like rice and steamed veggies. White wine is best suited for white meat, so pour yourself a glass of something dry like sauvignon blanc or chardonnay.","web_text":"Meal prepping doesn't have to be boring. These chicken breasts are simple but juicy, and can be used in all sorts of dishes."},"preparation":{"video":"https://recipes.meater.cloud/videos/56/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"2 Chicken Breasts","information":"About <measurement metric=\"200g\" imperial=\"7 oz\" /> each recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"Oil","information":"Just enough to lightly coat the chicken\n\nOils with higher smoke point recommended, like avocado or grapeseed oil"},{"name":"Salt to Taste"},{"name":"Black Pepper to Taste"}]},{"title":"Tools","type":"tools","items":[{"name":"Paper Towels"},{"name":"Tongs"},{"name":"Roasting Rack"},{"name":"Baking Tray"},{"name":"Pan","information":"Cast iron recommended"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Pat Chicken Dry","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/56/01.mp4","ingredients":["2 Chicken Breasts"]}},{"type":"text","meta":{"text":"Pat your chicken breasts dry with paper towels."}},{"type":"flavour_text","meta":{"text":"You should always pat your meat dry so your oil and seasonings will stick better. If you bought your chicken breasts pre-packaged at a grocery store, this also gets rid of any leftover liquid from the packaging."}}]},{"title":"Oil Chicken","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/56/02.mp4","ingredients":["2 Chicken Breasts","Oil"]}},{"type":"text","meta":{"text":"Coat the chicken with your oil."}},{"type":"flavour_text","meta":{"text":"The salt and pepper may bring the flavor, but oil is what brings them together and makes them work. Not only does it bind the seasoning to the meat, it also conducts heat to the surface of the meat to crisp it up."}}]},{"title":"Season Chicken","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/56/03.mp4","ingredients":["2 Chicken Breasts","Salt to Taste","Black Pepper to Taste"]}},{"type":"text","meta":{"text":"Sprinkle salt and pepper all over and pat it in."}}]},{"title":"Pre-Heat Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/56/004.mp4","overlay_text":[{"text":"<temperature c=\"150\" f=\"300\" />","start_time":1,"end_time":6}]}},{"type":"text","meta":{"text":"Pre-heat your oven to <temperature c=\"150\" f=\"300\" />. This can take up to 15m."}},{"type":"flavour_text","meta":{"text":"Chicken breast is a super lean meat, so it doesn't need to be cooked slowly since there's no fat to render. Instead, it's better to cook at a medium high temperature so it's ready faster, and so it ends up a lovely golden color instead of a weird pasty white or a sad beige."}}]},{"title":"Pre-Heat Pan","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/56/05.mp4","pro_tip":"If you have a cast iron griddle pan, you can use it to get some really nice grill marks on your chicken."}},{"type":"text","meta":{"text":"Pre-heat your pan on medium high for 1m."}}]},{"title":"Sear Chicken","estimated_duration_minutes":8,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/56/06.mp4"}},{"type":"text","meta":{"text":"Sear your chicken all over, just until it's golden brown with a little bit of char."}},{"type":"flavour_text","meta":{"text":"The point of this step is just to create texture and color right on the surface of the chicken, not to actually cook it. Only leave it in the pan as long as it it takes to get the right color, or the meat might start to dry out."}}]},{"title":"Set Chicken Aside","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/56/07.mp4"}},{"type":"text","meta":{"text":"Move the chicken to your roasting rack. Wash your tongs and cooking surfaces."}},{"type":"flavour_text","meta":{"text":"Since the chicken is still raw even after searing, it's a good idea to wash anything that's come in contact with it."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/56/08.mp4","overlay_text":[{"text":"Feel for probe placement","start_time":2,"end_time":6}]}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the chicken breast."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"category":"poultry","animal":"chicken","cut_type":"chicken","cut":"breast","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"We like cooking our chicken breast to <temperature c=\"75\" f=\"167\" /> because it's just high enough to get some crisp on the skin, but not so high that the meat gets all dry and crumbly. It's also extra crucial to cook poultry to a safe temperature since chicken and turkey can carry salmonella, so cooking it to a higher target ensures that it's okay to eat."}}]},{"title":"Put Chicken in Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/56/11.mp4"}},{"type":"text","meta":{"text":"Stick the chicken in the oven."}},{"type":"flavour_text","meta":{"text":"Raised racks let heat flow all around the meat, which means better color and more even cooking. A foil-lined tray under the rack will seriously improve your life when it's time to clean up the kitchen. High five, past self."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the oven."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":30,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Chicken from Heat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/56/13.mp4"}},{"type":"text","meta":{"text":"Let your chicken rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so smaller cuts like these ones need to be moved to a room temperature surface after you take them off of heat. If not, your chicken breasts might end up with that dusty texture while you're chewing it. You know what we're talking about."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":5,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/56/15.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":1,"end_time":4}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Enjoy!","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/56/16.mp4"}},{"type":"text","meta":{"text":"Slice your chicken along the length of the breasts to serve."}},{"type":"flavour_text","meta":{"text":"From here, the possibilities are almost endless. Use your chicken in salads, soups, sandwiches, pastas, or whatever you're craving. You can also just serve it with some steamed vegetables or rice, and pair it with a dry white wine."}}]}]},{"id":58,"schema_version":1,"appliance":"gas_grill","slug":"gas-grilled-salmon","tags":["outdoor"],"likes":0,"first_published_at":"2023-11-05T22:41:39.000Z","updated_at":"2025-02-25T14:29:22.000Z","title":"Salmon Fillet","short_title":"Gas Grilled Salmon","subtitle":"Gas Grilled","web_subtitle":"Gas Grilled","image":"https://recipes.meater.cloud/videos/75/Image.jpg","video":"https://recipes.meater.cloud/videos/75/Preview.mp4","description":{"prep_time_minutes":20,"cook_time_minutes":40,"difficulty":"medium","text":"Nothing makes you feel outdoorsy quite like cooking fish on a gas grill. It doesn't matter if you catch it fresh and grill it right at your campsite, or if you just wear a fishing vest to the grocery store and set up a tent in your backyard. Either way, you can feel good about the fact that you're serving up a protein packed with all sorts of tasty vitamins and minerals. For this recipe, we use ingredients that are commonly found in salmon recipes, but hey, it's a classic for a reason.\n\nSalmon fillet tends to cook pretty quickly, which means you want to make sure you're on top of your temperature readings so it doesn't dry out. But you also don't want to be standing by your grill while you're trying to be one with nature, and that's why you've got MEATER to let you know when the salmon is all ready to go.\n\nSo you've got yourself a healthy protein, why not go all out and fix yourself a whole nutritious meal? Since you've already got the grill fired up, you might as well toss some veggies on there, and asparagus is our green of choice for grilled salmon. This healthy spread will make you feel better about indulging in an elegant beverage, and sweeter white wines like sauvignon blanc or riesling are perfect for rounding out this meal.","web_text":"Bring something special to your next camping trip, or just add a little bit of that river campsite feeling to your backyard barbecue."},"preparation":{"video":"https://recipes.meater.cloud/videos/75/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"Salmon Fillet","information":"About <measurement metric=\"700g\" imperial=\"1½ lbs\" /> recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"1 Orange"},{"name":"½ Bunch Fresh Dill"},{"name":"2 Tbsp Olive Oil"},{"name":"1 Tbsp Brown Sugar"},{"name":"1 tsp Cayenne Pepper"},{"name":"1 tsp Salt Flakes"},{"name":"2 tsp Black Pepper","information":"Freshly ground recommended"}]},{"title":"Tools","type":"tools","items":[{"name":"Grilling Spatula"},{"name":"Tweezers"},{"name":"Knife"},{"name":"Small Bowl"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Pre-Heat Grill","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/75/01.mp4","pro_tip":"Make sure your grate is clean before you start cooking. Scrub it with a heavy-duty grill brush to get rid of any residue, then lightly brush it with vegetable oil to create a non-stick surface.","overlay_text":[{"text":"<temperature c=\"160\" f=\"325\" />","start_time":4,"end_time":8}]}},{"type":"text","meta":{"text":"Light your burners, but leave at least one off. Close the lid, and let your grill hit about <temperature c=\"160\" f=\"325\" />. This can take up to 15m."}},{"type":"flavour_text","meta":{"text":"By keeping a burner off, you're setting up your grill for indirect heat cooking. This is a great method for a bunch of foods, and for salmon specifically, we're using it to keep the fish from drying out and fusing to your grill."}}]},{"title":"Slice Orange","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/75/02.mp4","ingredients":["½ Orange"]}},{"type":"text","meta":{"text":"Thinly slice half of your orange and set the other half aside."}},{"type":"flavour_text","meta":{"text":"Citrus is a pretty classic ingredient for fish dishes in cuisines all over the world. Salmon works well with a little bit of a tangy flavor, and the citrus pairs nicely with dill, which is another common ingredient used with fish. But we're about to get to dill in the next step, so we won't get ahead of ourselves here."}}]},{"title":"Chop Dill","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/75/03.mp4","ingredients":["½ Bunch Fresh Dill"]}},{"type":"text","meta":{"text":"Cut off your dill stems and finely chop the herbs."}},{"type":"flavour_text","meta":{"text":"Dill has a super distinct flavor that's a little grassy with notes of anise, so it's not the easiest herb to pair with a lot of proteins. So naturally, when someone figured out that it went so nicely with fish, it became a staple. And we're glad it did, because it's DILL-LICIOUS. \n...we're so sorry, please forgive us for that."}}]},{"title":"Mix Rub","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/75/04.mp4","ingredients":["1 Tbsp Brown Sugar","1 tsp Cayenne Pepper","1 tsp Salt Flakes","2 tsp Black Pepper"]}},{"type":"text","meta":{"text":"Combine your dry ingredients."}},{"type":"flavour_text","meta":{"text":"Since we're going for a sweeter flavor with this recipe, we made our rub with a base of brown sugar. Of course, we also enjoy a kick, so we added just enough cayenne pepper to put some extra pep in our step."}}]},{"title":"Check Salmon for Bones","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/75/05.mp4","ingredients":["Salmon Fillet"]}},{"type":"text","meta":{"text":"Feel the salmon flesh, and pull out any bones with clean tweezers."}},{"type":"flavour_text","meta":{"text":"Even if you bought your fish deboned, there's still a chance of sneaky bones left behind."}}]},{"title":"Oil Salmon","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/75/06.mp4","ingredients":["Salmon Fillet","2 Tbsp Olive Oil"]}},{"type":"text","meta":{"text":"Coat both sides of the salmon with your oil."}},{"type":"flavour_text","meta":{"text":"The spices may bring the flavor, but oil is what brings them all together and makes them work. Not only does it bind the seasoning to the flesh, it also conducts heat to the surface."}}]},{"title":"Season Salmon","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/75/07.mp4"}},{"type":"text","meta":{"text":"Sprinkle your rub on the flesh side and massage it in."}}]},{"title":"Add Dill","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/75/08.mp4","ingredients":["½ Bunch Fresh Dill"]}},{"type":"text","meta":{"text":"Sprinkle your chopped dill on the salmon."}}]},{"title":"Add Orange","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/75/09.mp4","pro_tip":"On your next cook, if you want to change the flavor up a bit, you can swap out the orange juice for orange zest. We recommend not using both, though, because the citrus can easily overpower the salmon.","ingredients":["1 Orange"]}},{"type":"text","meta":{"text":"Lay the orange slices on the salmon, and squeeze the rest of the orange over the top."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/75/10.mp4"}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the fillet."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"category":"fish","animal":"salmon","cut_type":"salmon","cut":"fillet","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"The perfect salmon is buttery and juicy, and flakes easily when you cut into it. In our experience, that comes with cooking it to medium well. Any higher and it starts to dry out. Any lower and the salmon will smell and taste just a little too fishy."}}]},{"title":"Put Salmon on Grill","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/75/13.mp4","pro_tip":"If you're a fan of crispy salmon skin, you can leave the burner on when you're done with your MEATER cook. When the salmon is finished resting, take out the probe, then pop the salmon skin side down directly over the active burner for just a couple of minutes."}},{"type":"text","meta":{"text":"Set the salmon on the grill next to an active burner, not directly above it."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the grill."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":30,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Salmon from Heat","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/75/15.mp4"}},{"type":"text","meta":{"text":"Let your salmon rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so thinner cuts like this one need to be moved to a room temperature surface after you take them off of heat, unless you're really into dry fish flakes."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":5,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/75/17.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":1,"end_time":4}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Enjoy!","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/75/18.mp4"}},{"type":"text","meta":{"text":"Slice your salmon fillet into smaller steaks to serve."}},{"type":"flavour_text","meta":{"text":"Put that hot grill to good use by grilling up some asparagus, or whatever your vegetable of choice is. Then go from camping to glamping with a glass of sweet white wine."}}]}]},{"id":12,"schema_version":1,"appliance":"charcoal_grill","slug":"char-grilled-tomahawk","tags":["beef","outdoor","grill"],"likes":0,"first_published_at":"2023-11-05T16:19:35.000Z","updated_at":"2025-02-27T15:20:04.000Z","title":"Tomahawk Steak","short_title":"Char-Grilled Tomahawk","subtitle":"Char-Grilled at Two Temperatures","web_subtitle":"Char-Grilled at Two Temperatures","image":"https://recipes.meater.cloud/videos/17/Image.jpg","video":"https://recipes.meater.cloud/videos/17/Preview.mp4","description":{"prep_time_minutes":40,"cook_time_minutes":60,"difficulty":"medium","text":"This is going to sound hard to believe, but what if we told you there was a way to take all of the flavor and tenderness of a classic rib-eye steak and make it even better? How about adding several inches of bone sticking out so you can just grab that bad boy with your bare hands and slam it down on your grill like a boss? Actually, wait...please don't use your bare hands. Wear gloves.\n\nTomahawk has been rising in popularity because it's just one of the most impressive-looking pieces of meat out there, so whether you're doing it for the 'Gram or just trying to show up your neighbors, you want that big fella looking (and tasting) its best. MEATER's got you covered with temperature recommendations and \"Remove from Heat\" alerts, making sure you'll get the juiciest and most beautiful result.\n\nWhen it comes to side dishes for tomahawk, we like to keep it simple with roasted vegetables or a good ol' beef and potatoes meal. You can also find a bunch of super tasty sauces in our recipe menu if you want to elevate your tomahawk. If you're looking for a classy beverage, you'll want something that can stand up to the meaty flavor of tomahawk. A full-bodied red wine like cabernet sauvignon or a robust stout is best suited for this job.","web_text":"For those days when you're craving classic rib-eye, but you also want to hold it like a hammer and pretend you're a caveman."},"preparation":{"video":"https://recipes.meater.cloud/videos/17/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"Tomahawk Steak","information":"About <measurement metric=\"1kg\" imperial=\"2 lbs\" /> recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"Olive Oil","information":"Just enough to lightly coat the steak"},{"name":"Salt to Taste","information":"Salt flakes recommended"},{"name":"Black Pepper to Taste","information":"Freshly ground recommended"}]},{"title":"Tools","type":"tools","items":[{"name":"Fire Starters"},{"name":"Charcoal","information":"Oak briquettes recommended"},{"name":"Paper Towels"},{"name":"Chimney Starter"},{"name":"Basting Brush"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Set Up Grill","estimated_duration_minutes":4,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/17/01.mp4","pro_tip":"Make sure your grate is clean before you start cooking. Scrub it with a heavy-duty grill brush to get rid of any residue, then lightly brush it with vegetable oil to create a non-stick surface."}},{"type":"text","meta":{"text":"Remove the top grate from your grill, and put your chimney on the lower grate."}}]},{"title":"Ignite Charcoal","estimated_duration_minutes":12,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/17/02.mp4","pro_tip":"We recommend using oak briquettes because they burn hotter, last longer, and produce less ash."}},{"type":"text","meta":{"text":"Fill the chimney with charcoal, light the starters underneath, and let all of the coal ash over. This can take up to 20m."}}]},{"title":"Season Steak","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/17/03.mp4","ingredients":["Tomahawk Steak","Salt to Taste","Black Pepper to Taste"]}},{"type":"text","meta":{"text":"Sprinkle salt and pepper all over and pat it in."}}]},{"title":"Add Charcoal to Grill","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/17/04.mp4","pro_tip":"If you have charcoal baskets, these can help to keep the charcoal contained to one side of the grill."}},{"type":"text","meta":{"text":"Once all of the coal has ashed over, pour it in just one side of the grill, then put back the top grate."}},{"type":"flavour_text","meta":{"text":"By putting the coals off to one side, you're setting up your grill for indirect heat cooking. This is a great method for a bunch of foods, and for steak specifically, we're using it to give the fat time to render and make the steak tender and juicy."}}]},{"title":"Pre-Heat Grill","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/17/05.mp4","overlay_text":[{"text":"<temperature c=\"120\" f=\"250\" />","start_time":2,"end_time":7}]}},{"type":"text","meta":{"text":"Put the lid back on, partially open the grill vents, and pre-heat your grill to about <temperature c=\"120\" f=\"250\" />."}},{"type":"flavour_text","meta":{"text":"The vents on your grill will help you control the ambient temperature. When the vents are fully open, the air circulation will keep your coals burning hotter. When they're closed, this will choke the fire and cool down the cooking chamber."}}]},{"title":"Select MEATER Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/17/07.mp4","overlay_text":[{"text":"Feel for probe placement","start_time":6,"end_time":11}]}},{"type":"text","meta":{"text":"Put your probe in the center of the thickest part of the steak."}},{"type":"flavour_text","meta":{"text":"You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"seconds_delay_before_ready":600,"category":"beef","animal":"beef","cut_type":"steak","cut":"tomahawk","recommended_temperature":"meater_recommends"}}},{"type":"text","meta":{"text":"Set your target temperature."}},{"type":"flavour_text","meta":{"text":"There's not really such a thing as a bad steak. But if you ask us, the best of the best is a nice medium. It's that ideal temperature range where the fat is rendering but moisture hasn't started to evaporate, so it's at peak juiciness. It's also right at the perfect balance of proteins for maximum flavor. We aim for <temperature c=\"60\" f=\"140\" /> since tomahawk has a bit more marbling than some other cuts, and we want to let that melt down."}}]},{"title":"Put Steak on Grill","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/17/09.mp4","pro_tip":"Keep an eye on your grill's ambient temperature in case you need to ignite more coals mid-cook. You can use the MEATER app's custom alerts to let you know if the temperature starts dropping."}},{"type":"text","meta":{"text":"Set the steak on the grill near the coals, not directly above them."}},{"type":"flavour_text","meta":{"text":"We know, waiting for your food to cook isn't always fun. But as much as you may want to set your grill ablaze and stick the steak directly in the ensuing cataclysmic flame so it can be done in 30s, it's best to cook it slowly over indirect heat so the fat can properly render. This bastes the steak from the inside, which will mean a much more tender and flavorful result."}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"},{"type":"text","meta":{"text":"Set your MEATER charger close to the grill."}},{"type":"flavour_text","meta":{"text":"Most of our products have a repeater function in the charging base, so that charger needs to stay as close to your cooker as possible to keep the connection with the probe. From there, it'll boost the signal over Bluetooth or WiFi, depending on your model. If you're using the original MEATER, the charger won't act as a repeater, so you'll just want to keep your phone or tablet close to the probe."}}]},{"title":"Cook to Remove From Heat","estimated_duration_minutes":45,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"remove_from_heat"}}]},{"title":"Remove Steak from Heat","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/17/12.mp4"}},{"type":"text","meta":{"text":"Let your steak rest on a cutting board."}},{"type":"flavour_text","meta":{"text":"Carryover cooking lasts a lot longer on a hot surface, so smaller cuts like this one need to be moved to a room temperature surface after you take them off of heat. If not, your medium steak may be closer to medium well, or your well done steak may be closer to shoe leather."}}]},{"title":"Rest Until Ready","estimated_duration_minutes":10,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Raise Temperature","estimated_duration_minutes":10,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/17/14.mp4","overlay_text":[{"text":"<temperature c=\"230\" f=\"450\" />","start_time":3,"end_time":7}]}},{"type":"text","meta":{"text":"Fully open the vents to turn up the heat to at least <temperature c=\"230\" f=\"450\" />."}},{"type":"flavour_text","meta":{"text":"You'll want your grill nice and hot to get a good sear on your steak, so it's extra important to pay attention to the temperature here. If the heat is rising too slowly when you open the vents, make sure to add some more charcoal."}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/17/15.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":2,"end_time":5}]}},{"type":"text","meta":{"text":"Pull out the probe using oven mitts."}}]},{"title":"Pat Steak Dry","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/17/16.mp4"}},{"type":"text","meta":{"text":"Pat your steak dry with paper towels."}},{"type":"flavour_text","meta":{"text":"Leftover moisture on your steak will make it steam instead of sear. This is great for a spa day, but not so much for getting a beautiful crust."}}]},{"title":"Oil Steak","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/17/17.mp4","ingredients":["Olive Oil"]}},{"type":"text","meta":{"text":"Coat the steak with your olive oil."}},{"type":"flavour_text","meta":{"text":"Oil brings up the temperature on the surface of the meat for a quicker sear, which locks in moisture while the outside of the steak crisps up. Even though we caution against using olive oil for indoor searing because of the lower smoke point, you won't have to worry about setting off any alarms when grilling outdoors, so we like using olive oil in this case for the best flavor."}}]},{"title":"Sear Steak","estimated_duration_minutes":4,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/17/18.mp4"}},{"type":"text","meta":{"text":"Sear your steak directly over the coals, just until it's golden brown."}},{"type":"flavour_text","meta":{"text":"The point of this step is just to create a crust right on the surface of the steak, not to cook the steak more. Only leave it on the fire as long as it takes to get the right texture, or the meat might overcook."}}]},{"title":"Enjoy!","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipes.meater.cloud/videos/17/19.mp4","pro_tip":"If you choose to use finishing salt and pepper, salt flakes and freshly ground peppercorns will give you more flavor and add a little extra crunch to your steak."}},{"type":"text","meta":{"text":"Serve your tomahawk whole or sliced."}},{"type":"flavour_text","meta":{"text":"We recommend serving the steak whole to impress (and maybe intimidate) your guests with its sheer magnitude. As an alternative, if you want some extra points for presentation, you can slice the steak into <measurement metric=\"1 cm\" imperial=\"½\"\" /> pieces and arrange them nicely on a plate. Either way, we suggest giving it a mild sprinkling of finishing salt and pepper, then serving it up with potatoes and red wine."}}]}]}]