Serious Eats
5 recipes converted from their YouTube cooking videos.
Reverse-Seared Prime Rib
A foolproof reverse‑sear method for a bone‑in prime rib that delivers evenly cooked, medium‑rare meat with a deep, caramelized crust. Season the roast up to four days ahead, cook low and slow, rest, then finish with a high‑heat blast for ultimate flavor and juiciness—perfect for holidays or any special occasion.
The Food Lab: How to Make Pan-Fried Salmon Fillets With Crispy Skin
A step‑by‑step guide to achieving restaurant‑quality salmon with ultra‑crisp skin and a tender, medium‑rare interior. Learn the exact technique used by Serious Eats to avoid sticking, prevent skin shrinkage, and finish the fish at the perfect 120°F internal temperature.
How to Make Perfect Polenta
A fool‑proof stovetop polenta with the ideal 6:1 water‑to‑cornmeal ratio, optional overnight soak, and a finishing splash of olive oil for richness and shine. Follow Daniel Gritzer’s Serious Eats method for silky, lump‑free polenta every time.
How to Reverse Sear a Steak
A foolproof method for cooking thick, aged ribeye steaks to perfect medium‑rare using the reverse‑sear technique. The steak is gently brought up to temperature in a low oven, then finished with a blistering sear in a hot cast‑iron skillet with butter, thyme, and garlic for maximum flavor and a beautiful crust.
How to Make Pressure Cooker Pork Chile Verde
A fast, flavorful Mexican pork stew made in a pressure cooker. Tender pork shoulder cubes simmer with tomatillos, poblanos, Anaheim and jalapeño chilies, finished with fresh cilantro and a splash of Asian fish sauce for deep umami. Ready in about 40 minutes of cooking, perfect for serving with warm corn tortillas.