[{"id":58,"schema_version":1,"appliance":"charcoal_grill","slug":"gas-grilled-salmon-801","tags":["outdoor"],"likes":0,"first_published_at":"2024-01-17T23:55:19.000Z","updated_at":"2024-05-15T11:10:48.000Z","title":"Salmon Fillet","short_title":"Gas Grilled Salmon","subtitle":"Gas Grilled","web_subtitle":"Gas Grilled","image":"https://recipe-mode.s3.eu-west-2.amazonaws.com/75/Image.jpg","video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/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 nutritious 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":""},"preparation":{"video":"https://internal-published.recipes.dev.meater.cloud/videos/75/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"Salmon Fillet","information":"About 1½ lb recommended\n\nShould be thawed to fridge temperature before starting cook"},{"name":"1 Orange"},{"name":"½ Bunch Fresh Dill"},{"name":"2 Tablespoons Olive Oil"},{"name":"1 Tablespoon Brown Sugar"},{"name":"1 teaspoon Cayenne Pepper"},{"name":"1 teaspoon Salt Flakes"},{"name":"2 teaspoons Black Pepper","information":"Freshly ground recommended"}]},{"title":"Tools","type":"tools","items":[{"name":"Gas Grill"},{"name":"Large Metal Spatula"},{"name":"Tweezers"},{"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://recipe-mode.s3.eu-west-2.amazonaws.com/75/01.mp4","overlay_text":[{"text":"","start_time":4,"end_time":8,"position":"top"}]}},{"type":"text","meta":{"text":"Turn one burner on high, close the lid, and let your grill hit . 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 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://recipe-mode.s3.eu-west-2.amazonaws.com/75/02.mp4"}},{"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://recipe-mode.s3.eu-west-2.amazonaws.com/75/03.mp4"}},{"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://recipe-mode.s3.eu-west-2.amazonaws.com/75/04.mp4","ingredients":["1 Tablespoon Brown Sugar","1 teaspoon Cayenne Pepper","1 teaspoon Salt Flakes","2 teaspoons 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://recipe-mode.s3.eu-west-2.amazonaws.com/75/05.mp4"}},{"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://recipe-mode.s3.eu-west-2.amazonaws.com/75/06.mp4"}},{"type":"flavour_text","meta":{"text":"Coat both sides of the salmon with your oil (2 tbsp)."}},{"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 rub to the flesh, it also conducts heat to the surface."}}]},{"title":"Season Salmon","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/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://recipe-mode.s3.eu-west-2.amazonaws.com/75/08.mp4"}},{"type":"flavour_text","meta":{"text":"Sprinkle your chopped dill on the salmon."}}]},{"title":"Add Orange","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/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."}},{"type":"text","meta":{"text":"Lay the orange slices on the salmon, and squeeze the rest of the orange over the top."}}]},{"title":"Select 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://recipe-mode.s3.eu-west-2.amazonaws.com/75/10.mp4","overlay_text":[{"text":"Avoid the spine line","start_time":1,"end_time":5}]}},{"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 handle, 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"}}}]},{"title":"Put Salmon in Grill","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/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":"Stick the salmon in the grill next to the 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 smoker."}},{"type":"flavour_text","meta":{"text":"If you're using MEATER Plus or MEATER Block, the charging dock needs to stay as close to your cooker as possible so it can stay connected to 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 have any repeater function, so you'll just want to keep your smart device close to the probe."}}]},{"title":"Cook","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://recipe-mode.s3.eu-west-2.amazonaws.com/75/15.mp4"}},{"type":"text","meta":{"text":"Use your spatula to move the salmon to a cutting board, and let it rest."}},{"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. Using a big spatula can help spare you the shame of having to scrape fish chunks off of the smoker grates."}}]},{"title":"Rest","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://recipe-mode.s3.eu-west-2.amazonaws.com/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://recipe-mode.s3.eu-west-2.amazonaws.com/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":14,"schema_version":1,"appliance":"hob","slug":"porcini-mushroom-sauce-e8c","tags":["indoor","sauce","ceps","porcini"],"likes":0,"first_published_at":"2024-01-09T10:41:49.000Z","updated_at":"2024-05-15T11:10:49.000Z","title":"Creamy Mushroom Sauce","short_title":"Porcini Mushroom Sauce","subtitle":"Made with Dried Porcini Mushrooms","web_subtitle":"Made with Dried Porcini Mushrooms","image":"https://recipe-mode.s3.eu-west-2.amazonaws.com/19/image.jpg","video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/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 that 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 mashed potatoes.","web_text":""},"preparation":{"video":"https://internal-published.recipes.dev.meater.cloud/videos/19/prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"½ Cup Dried Porcini Mushrooms","information":"Can be fresh if available"},{"name":"½ Cup Red Wine","information":"Dry wine recommended"},{"name":"½ Shallot"},{"name":"1 Cup Heavy Cream"},{"name":"1 Cup Beef Stock","information":"Low-sodium or no-salt stock recommended\n\nLow-sodium vegetable stock can be substituted"},{"name":"2 Tablespoons 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":"Pan","information":"Non-stick recommended"},{"name":"Sieve"},{"name":"Wooden Spoon"}]}]},"steps":[{"title":"Soak Mushrooms","estimated_duration_minutes":10,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/19/01.mp4"}},{"type":"text","meta":{"text":"Soak your mushrooms (½ cup) in your wine (½ cup) for 10m."}},{"type":"flavour_text","meta":{"text":"Fresh porcini mushrooms tend to be a bit high-maintenance. They're hard to hunt down, need really specific growing conditions, and have to be carefully cultivated, and 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://recipe-mode.s3.eu-west-2.amazonaws.com/19/02.mp4"}},{"type":"text","meta":{"text":"Finely chop your ½ 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://recipe-mode.s3.eu-west-2.amazonaws.com/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://recipe-mode.s3.eu-west-2.amazonaws.com/19/04.mp4"}},{"type":"text","meta":{"text":"Add your oil (1 tbsp) to your pan. Sauté the shallots on high heat until they're 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://recipe-mode.s3.eu-west-2.amazonaws.com/19/05.mp4"}},{"type":"text","meta":{"text":"Add the mushrooms to the pan, and keep stirring until the shallots turn lightly brown."}},{"type":"flavour_text","meta":{"text":"After sautéing onions (or garlic when called for), other vegetables should be added to the pan before any liquid so that they can be exposed to the direct heat and release their flavor."}}]},{"title":"Deglaze Pan","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/19/06.mp4","overlay_text":[{"text":"Move pan from open flame","start_time":1,"end_time":5}]}},{"type":"text","meta":{"text":"Take the pan off of heat if you're cooking on open flame. Deglaze the pan with 2-3 tbsp 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 Cream","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/19/07.mp4"}},{"type":"text","meta":{"text":"Drop the heat to medium low, and pour in your heavy cream (1 cup)."}},{"type":"flavour_text","meta":{"text":"For sauces like this one that need to be boiled and reduced, there has to be a thick liquid element. Heavy cream will make your sauce--well, creamy, but it won't alter the flavor like a roux made from flour and butter."}}]},{"title":"Add Stock","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/19/08.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. 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 amount of salt in the mushroom sauce when it's time for seasoning."}},{"type":"text","meta":{"text":"Add in your beef stock (1 cup)."}},{"type":"flavour_text","meta":{"text":"Liquid is a necessity when you're reducing a sauce, and beef stock has the added benefit of providing flavor and color. It's also a perfect choice since this sauce goes best with a high-quality steak. Your sauce will get saltier as it reduces, so it's best to use a low-sodium or no-salt stock."}}]},{"title":"Reduce Sauce","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/19/09.mp4","pro_tip":"If you notice that your sauce is thickening too much, just stir in a little bit more beef stock to thin it out."}},{"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":"Watch that you don't reduce the sauce too much, or the cream might burn or separate. If the sauce is too thick, you won't be able to get any of it through the sieve."}}]},{"title":"Season Sauce","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/19/10.mp4","overlay_text":[{"text":"Taste","start_time":13,"end_time":18}]}},{"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://recipe-mode.s3.eu-west-2.amazonaws.com/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 shallots 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 want to use the strained bits as a topper, feel free to skip this step. 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://recipe-mode.s3.eu-west-2.amazonaws.com/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. For example, we also like it as a gravy for mashed potatoes or as a pasta sauce."}}]}]},{"id":12,"schema_version":1,"appliance":"charcoal_grill","slug":"grilled-tomahawk-d5e","tags":["beef","outdoor","grill"],"likes":0,"first_published_at":"2024-01-09T13:22:26.000Z","updated_at":"2024-01-17T23:56:06.000Z","title":"Tomahawk Steak","short_title":"Grilled Tomahawk","subtitle":"Grilled at Two Temperatures","web_subtitle":"Grilled at Two Temperatures","image":"https://recipe-mode.s3.eu-west-2.amazonaws.com/17/image.jpg","video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/17/preview.mp4","description":{"prep_time_minutes":40,"cook_time_minutes":60,"difficulty":"medium","text":"Rib-eye is already a favorite cut of steak lovers because of its tender and flavorful marbling. It's hard to imagine how to make a great rib-eye better than it already is...but there is one way. The tomahawk steak takes all of the incredible taste and texture of rib-eye, then adds several inches of bone to make it one of the most impressive looking pieces of meat out there. This bone also serves as a built-in handle, eliminating the need for tongs, and making any average griller look super hardcore. For this reason, it's not surprising that the tomahawk has recently risen in popularity. Whether you're planning to show off at your neighborhood BBQ or you're doing it for the 'Gram, you want your steak looking the best it can be, so you'll want to rely on your MEATER to give you the juiciest and most beautiful result!","web_text":""},"preparation":{"video":"https://internal-published.recipes.dev.meater.cloud/videos/17/prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"1 Tomahawk Steak","information":"Should not be frozen when starting cook"},{"name":"Salt to Taste","information":"Table salt recommended for seasoning\n\nSalt flakes recommended for finishing"},{"name":"Pepper to Taste","information":"Freshly ground recommended"},{"name":"2 Tbsp Olive Oil"}]},{"title":"Tools","type":"tools","items":[{"name":"Chimney Starter"},{"name":"Charcoal","information":"Oak briquettes recommended"},{"name":"Fire Starters"},{"name":"Paper Towels"},{"name":"Brush"}]}]},"steps":[{"title":"Set Up Grill","estimated_duration_minutes":4,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/17/01.mp4","pro_tip":"Make sure your grate is clean before you start cooking to prevent meat from sticking. Simply scrub it with a heavy duty grill brush to remove any residue, then lightly brush it with vegetable oil to create a non-stick surface."}},{"type":"text","meta":{"text":"Remove the lid and the top grate from the grill, and place your chimney starter on the lower grate. If you have charcoal baskets, set them on the side along the wall of the kettle."}}]},{"title":"Ignite Charcoal","estimated_duration_minutes":12,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/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 starter with charcoal and put your fire starters in the bottom. Light the starters, then wait until all of the charcoal is ashed over. This may take up to 20m."}}]},{"title":"Season Steak","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/17/03.mp4","ingredients":["1 Tomahawk Steak","Salt to Taste","Pepper to Taste"]}},{"type":"text","meta":{"text":"Sprinkle a pinch of salt and pepper on both sides and around the edge, and gently pat the seasoning into your steak."}}]},{"title":"Add Charcoal","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/17/04.mp4"}},{"type":"text","meta":{"text":"Pour the charcoal into the baskets if you have them. Otherwise, simply pour it in just one side of the grill. Once the charcoal is added, put the top grate back in."}}]},{"title":"Pre-Heat Grill","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/17/05.mp4"}},{"type":"text","meta":{"text":"Put the lid back on. Partially open the vents at the top and bottom of the grill, making sure the top vent is positioned on the opposite side from the coals. Allow the kettle to reach , adjusting the dampers as needed to maintain the temperature."}},{"type":"flavour_text","meta":{"text":"The vents at the top and bottom of 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 the vents are closed, this will choke the fire and cool down the inside of the kettle."}}]},{"title":"Select 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://recipe-mode.s3.eu-west-2.amazonaws.com/17/06.mp4"}},{"type":"text","meta":{"text":"Insert your MEATER probe into the center of the thickest part of the steak, taking care to avoid any thick layers of fat. To ensure proper probe placement, you can use your fingers to feel for the probe."}}]},{"title":"Choose Doneness Level","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"setup_cook","meta":{"setup":{"category":"beef","animal":"beef","cut_type":"steak","cut":"tomahawk","recommended_temperature":"meater_recommends"}}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"}]},{"title":"Place Steak on Grill","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/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":"Begin cooking your steak on indirect heat by placing it on the side of the grill away from the coals."}},{"type":"flavour_text","meta":{"text":"When meat is cooked quickly at higher temperatures, it's more likely to overcook and dry out. Cooking slowly over indirect heat can keep your steak much more juicy, and it gives the fat time to properly render and add to the flavor."}}]},{"title":"Cook","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://recipe-mode.s3.eu-west-2.amazonaws.com/17/11.mp4"}},{"type":"text","meta":{"text":"Move the steak to a cutting board or wire rack for resting."}}]},{"title":"Rest","estimated_duration_minutes":10,"content":[{"type":"title"},{"type":"monitor_devices","meta":{"auto_progress":true,"to_state":"ready"}}]},{"title":"Adjust Grill Damper","estimated_duration_minutes":10,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/17/13.mp4"}},{"type":"text","meta":{"text":"Remove the grill lid, and fully open the bottom vent to increase the heat."}}]},{"title":"Remove MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/17/14.mp4","overlay_text":[{"text":"Never wiggle the probe","start_time":2,"end_time":5}]}},{"type":"text","meta":{"text":"Remove the MEATER probe using oven mitts."}}]},{"title":"Pat Steak Dry","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/17/15.mp4"}},{"type":"text","meta":{"text":"Pat any extra moisture from the steak with paper towels."}},{"type":"flavour_text","meta":{"text":"If the surface of the steak is too moist, it will end up steaming rather than searing, and you won't be able to achieve the desired crunchy texture on the outside."}}]},{"title":"Brush Steak with Oil","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/17/16.mp4","ingredients":["2 Tbsp Olive Oil"]}},{"type":"text","meta":{"text":"Coat the steak with your olive oil (2 tbsp). We recommend using a brush for convenience, but you can also use your hands."}},{"type":"flavour_text","meta":{"text":"Oil raises the temperature on the surface of the meat for a quicker sear, which helps to retain moisture while still achieving a perfect crust. Olive oil is the best choice because it adds the best flavor to the steak."}}]},{"title":"Sear Steak","estimated_duration_minutes":4,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/17/17.mp4"}},{"type":"text","meta":{"text":"Place the steak back on the grill directly over the coals. Keep an eye on the ambient temperature to ensure that it remains at around ."}},{"type":"flavour_text","meta":{"text":"Since most of the cook is done on indirect heat, finishing with a quick sear at a high temperature will caramelize the outside of the steak to give it a deeper flavor and a nice crunch."}}]},{"title":"Enjoy!","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/17/18.mp4","pro_tip":"Using salt flakes and grinding your own peppercorns with a mortar and pestle will give you more flavor and add a little extra crunch to your steak.","ingredients":["Salt to Taste","Pepper to Taste"]}},{"type":"text","meta":{"text":"Season your steak with finishing salt and pepper to taste. We recommend serving it whole to impress your guests with its sheer magnitude. However, if you'd like a more delicate presentation, you can slice the steak into ½\" pieces and arrange them in a fan shape."}}]}]},{"id":19,"schema_version":1,"appliance":"none","slug":"chimichurri-a08","tags":["indoor","sauce"],"likes":0,"first_published_at":"2024-01-15T12:26:36.000Z","updated_at":"2024-01-17T23:56:06.000Z","title":"Chimichurri Sauce","short_title":"Chimichurri","subtitle":"Classic Argentinian Style","web_subtitle":"Classic Argentinian Style","image":"https://recipe-mode.s3.eu-west-2.amazonaws.com/30/Image.jpg","video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/30/Preview.mp4","description":{"prep_time_minutes":20,"cook_time_minutes":0,"difficulty":"easy","text":"Argentinian Chimichurri is an incredibly versatile sauce. It can be used in cooking as a marinade, or just served on the side as a condiment. The ingredient measurements are not an exact science, so it's a highly customizable sauce. You can use more or less of any ingredient to suit your preference, or you can follow our recommendations to taste how we like it. To give you more control over your flavor, we chose not to specify what kind of red chili pepper to use, so you can choose any kind you like!","web_text":""},"preparation":{"video":"https://internal-published.recipes.dev.meater.cloud/videos/30/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"200 mL Extra Virgin Olive Oil"},{"name":"1 Tbsp Red Wine Vinegar","information":"Traditional cask-aged vinegar recommended"},{"name":"Juice of 1/2 Lemon (1 to 2 Tbsp)","information":"Freshly squeezed recommended"},{"name":"1 Bunch Parsley","information":"Italian flat leaf parsley recommended"},{"name":"4 Cloves Garlic"},{"name":"3 Red Chilies","information":"Choose your favorite type to customize sauce to your taste"},{"name":"1 Tbsp Dried Oregano","information":"Can be dried from fresh in an oven or a dehydrator, or hung in the sun"},{"name":"Salt to Taste","information":"Himalayan or Maldon salt flakes recommended\n\nTable salt can be used (no more than 1/2 Tsp)"},{"name":"Pepper to Taste","information":"Freshly ground rainbow peppercorns recommended"}]},{"title":"Tools","type":"tools","items":[{"name":"Paper Towels"},{"name":"Citrus Squeezer"},{"name":"Plastic Cling Wrap"}]}]},"steps":[{"title":"Chop Parsley","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/30/01.mp4","ingredients":["1 Bunch Parsley"]}},{"type":"text","meta":{"text":"Wash your parsley (1 bunch) with cold water and dry it with a paper towel. Cut off the lower, more fibrous parts of the stems, then finely chop the leaves."}},{"type":"flavour_text","meta":{"text":"Parsley is one of the most versatile herbs available, and can be used in a large variety of dishes. We recommend using Italian flat leaf parsley over curly parsley because it has a much more bold and intense flavor. When selecting parsley, you can rub a little bit in your hands, then smell your hands to make sure it has a strong aroma."}}]},{"title":"Mince Garlic","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/30/02.mp4","ingredients":["4 Cloves Garlic"]}},{"type":"text","meta":{"text":"Peel and mince your garlic (4 cloves)."}}]},{"title":"Mince Chilies","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/30/03.mp4","ingredients":["3 Red Chilies"]}},{"type":"text","meta":{"text":"Remove the stems and seeds from your chili peppers (3), then finely chop them. Be sure to wash your hands thoroughly after this step."}},{"type":"flavour_text","meta":{"text":"While you can use a food processor in a pinch, you'll get the best results from chopping your ingredients by hand. This gives you 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://recipe-mode.s3.eu-west-2.amazonaws.com/30/04.mp4","ingredients":["Juice of 1/2 Lemon (1 to 2 Tbsp)"]}},{"type":"text","meta":{"text":"Squeeze half of a lemon (about 1 to 2 tbsp) into the bowl."}},{"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://recipe-mode.s3.eu-west-2.amazonaws.com/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 also use your oven, 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":"Add your oregano (1 tbsp)."}},{"type":"flavour_text","meta":{"text":"Oregano is one of the most powerful herbs, and is rare in that it retains most of the same flavor when dried, unlike most herbs which will change slightly in flavor. Using it dried instead of fresh will add more layers of texture and color to your sauce."}}]},{"title":"Add Vinegar","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/30/06.mp4","ingredients":["1 Tbsp Red Wine Vinegar"]}},{"type":"text","meta":{"text":"Add your red wine vinegar (1 tbsp)."}},{"type":"flavour_text","meta":{"text":"Whenever possible, it's best to use high-quality, well aged red wine vinegar. Cheaper vinegars that are produced quickly have a much more harsh and sour taste. As the vinegar is allowed to age, the flavor becomes much more mellow and complex. Some vinegars are also aged in toasted oak barrels which adds a slight smoky taste."}}]},{"title":"Add Olive Oil","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/30/07.mp4","ingredients":["200 mL Extra Virgin Olive Oil"]}},{"type":"text","meta":{"text":"Add your olive oil (200 mL)."}},{"type":"flavour_text","meta":{"text":"Though we caution against using extra virgin olive oil over heat due to its low smoke point, it's ideal for cold sauces like this one because of its more pungent flavor."}}]},{"title":"Add Salt and Pepper","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/30/08.mp4","ingredients":["Salt to Taste","Pepper to Taste"]}},{"type":"text","meta":{"text":"Season your sauce with salt and pepper to taste."}},{"type":"flavour_text","meta":{"text":"Using salt flakes and freshly ground peppercorns will make the flavor stand out, as well as give you some added crunch. Salt flakes also give you more control over how much you're putting in so you don't overdo it. While you can use black pepper for this recipe, freshly ground rainbow peppercorns bring an aromatic blend of flavors to make your sauce a bit more unique."}}]},{"title":"Mix and Cover","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/30/09.mp4","overlay_text":[{"text":"Taste","start_time":9,"end_time":13}]}},{"type":"text","meta":{"text":"Mix the ingredients together. Your sauce can be served right away, though we recommend covering it with plastic cling wrap and refrigerating it for at least an hour. This allows the flavors to fully combine for a more flavorful sauce, and laying plastic cling wrap right on top of the sauce also helps to prevent oxidation and preserve the color."}}]},{"title":"Enjoy!","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/30/10.mp4","pro_tip":"If possible, we suggest using all of the sauce within 24h. Beyond that, it may start to lose its vivid green color due to the acidity of the lemon and vinegar."}},{"type":"text","meta":{"text":"Serve the sauce with your favorite protein."}}]}]},{"id":13,"schema_version":1,"appliance":"hob","slug":"gorgonzola-sauce-ccf","tags":["indoor","sauce"],"likes":0,"first_published_at":"2024-01-09T10:46:39.000Z","updated_at":"2024-01-17T23:56:06.000Z","title":"Blue Cheese Sauce","short_title":"Gorgonzola Sauce","subtitle":"Made with Gorgonzola Dolce","web_subtitle":"Made with Gorgonzola Dolce","image":"https://recipe-mode.s3.eu-west-2.amazonaws.com/18/image.jpg","video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/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 filet mignon.","web_text":""},"preparation":{"video":"https://internal-published.recipes.dev.meater.cloud/videos/18/prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"½ Cup Gorgonzola Cheese","information":"Gorgonzola Dolce recommended"},{"name":"1 Sprig Fresh Rosemary"},{"name":"3 Leaves Fresh Sage"},{"name":"½ Cup Heavy Cream"},{"name":"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":"Pan","information":"Non-stick recommended"},{"name":"Sieve"},{"name":"Whisk"}]}]},"steps":[{"title":"Chop Rosemary","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/18/001+.mp4"}}]},{"title":"Dice Cheese","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/18/01.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."}},{"type":"text","meta":{"text":"Roughly dice your cheese (½ cup)."}},{"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://recipe-mode.s3.eu-west-2.amazonaws.com/18/02.mp4"}},{"type":"text","meta":{"text":"Put your cheese and heavy cream (½ cup) in a pan on medium low heat, 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 changing the flavor as much as a roux. If heavy cream is cooked at too high a temperature, it can separate and mess with the texture of your sauce, so keep the heat down as much as possible."}}]},{"title":"Add Stock","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/18/03.mp4","pro_tip":"If you have any stock left over, you can save it for when you need to reheat the sauce, because it helps prevent the sauce from reducing too much or solidifying. 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 you'll have more control over the amount of salt in the gorgonzola sauce when it's time for seasoning."}},{"type":"text","meta":{"text":"Pour your beef stock (½ cup) into the pan."}},{"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://recipe-mode.s3.eu-west-2.amazonaws.com/18/04.mp4"}},{"type":"text","meta":{"text":"Drop your sage (3 leaves) 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://recipe-mode.s3.eu-west-2.amazonaws.com/18/05.mp4","pro_tip":"If you notice that your sauce is thickening too much, you can just whisk in a little bit more beef stock to thin it out."}},{"type":"text","meta":{"text":"Simmer the sauce, whisking occasionally, just until it's thick enough to coat your whisk or a spoon."}}]},{"title":"Season Sauce","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/18/06.mp4"}},{"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://recipe-mode.s3.eu-west-2.amazonaws.com/18/07.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://recipe-mode.s3.eu-west-2.amazonaws.com/18/08.mp4"}},{"type":"text","meta":{"text":"Drizzle the sauce on your favorite cut of beef or the protein of your choice. Make sure to serve it hot, because it will thicken as it cools."}},{"type":"flavour_text","meta":{"text":"If you're feeling fancy and you've got some fresh rosemary lying around, chop it up and sprinkle it on your dish after you've added the sauce. This adds a deep, aromatic flavor to balance out the sharp taste of the cheese. 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":16,"schema_version":1,"appliance":"oven","slug":"roast-turkey-b4a","tags":["oven","indoor","poultry"],"likes":0,"first_published_at":"2024-01-08T13:01:41.000Z","updated_at":"2024-01-17T20:17:16.000Z","title":"Whole Turkey","short_title":"Roast Turkey","subtitle":"Basted with Herb Butter","web_subtitle":"Basted with Herb Butter","image":"https://recipe-mode.s3.eu-west-2.amazonaws.com/24/Image.jpg","video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/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":""},"preparation":{"video":"https://internal-published.recipes.dev.meater.cloud/videos/24/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"Whole Turkey","information":"10-12 lbs recommended\n\nShould be thawed to room temperature before starting cook"},{"name":"1 Sprig Sage"},{"name":"2 Sprigs Rosemary"},{"name":"1 Lemon"},{"name":"1 Cup Unsalted Butter","information":"Softened recommended"},{"name":"Salt to Taste"},{"name":"Black Pepper to Taste"}]},{"title":"Tools","type":"tools","items":[{"name":"Pan"},{"name":"Oven"},{"name":"Roasting Rack"},{"name":"Baking Tray"},{"name":"Basting Brush"},{"name":"Tinfoil"}]}]},"steps":[{"title":"Pre-Heat Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/instructional/oven/preheat.mp4","overlay_text":[{"text":"","start_time":1,"end_time":6}]}},{"type":"text","meta":{"text":"Pre-heat your oven to . 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://recipe-mode.s3.eu-west-2.amazonaws.com/24/02.mp4"}},{"type":"text","meta":{"text":"Remove the giblets from the cavity and defeather skin."}},{"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://recipe-mode.s3.eu-west-2.amazonaws.com/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://recipe-mode.s3.eu-west-2.amazonaws.com/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://recipe-mode.s3.eu-west-2.amazonaws.com/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."}},{"type":"text","meta":{"text":"Carefully rub your butter (¼ cup) 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 flavor. 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://recipe-mode.s3.eu-west-2.amazonaws.com/24/06.mp4"}},{"type":"text","meta":{"text":"Massage butter (¼ cup) 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://recipe-mode.s3.eu-west-2.amazonaws.com/24/07.mp4"}},{"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://recipe-mode.s3.eu-west-2.amazonaws.com/24/08.mp4"}},{"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://recipe-mode.s3.eu-west-2.amazonaws.com/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 Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"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","alerts":[{"type":"time_elapsed","value":1800}]}}}]},{"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":"If you're using MEATER Plus or MEATER Block, the charging dock needs to stay as close to your cooker as possible so it can stay connected to 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 have any repeater function, so you'll just want to keep your smart device close to the probe."}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/24/10.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 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 handle, the cook time estimate may be off and your food might not turn out the way you like it."}}]},{"title":"Put Turkey on Rack","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/24/11.mp4"}},{"type":"text","meta":{"text":"Place 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://recipe-mode.s3.eu-west-2.amazonaws.com/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":"Mix Herb Butter","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/24/15.mp4","pro_tip":"If you want a richer flavor, you can melt ½ cup of duck or beef fat with your herb butter.","ingredients":["½ Cup Butter","1 Sprig Sage","2 Sprigs Rosemary"]}},{"type":"text","meta":{"text":"Melt your remaining butter (½ cup) on medium low, and add herbs."}},{"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."}},{"type":"monitor_devices","meta":{"compact":true}}]},{"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://recipe-mode.s3.eu-west-2.amazonaws.com/24/17.mp4","overlay_text":[{"text":"","start_time":1,"end_time":4}]}},{"type":"text","meta":{"text":"Turn down your oven to ."}}]},{"title":"Baste Turkey","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/24/18.mp4"}},{"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."}},{"type":"monitor_devices","meta":{"compact":true}}]},{"title":"Cook","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://recipe-mode.s3.eu-west-2.amazonaws.com/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 also be used for gravy, but make sure to skim off the fat first."}}]},{"title":"Rest","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://recipe-mode.s3.eu-west-2.amazonaws.com/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://recipe-mode.s3.eu-west-2.amazonaws.com/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":11,"schema_version":1,"appliance":"none","slug":"horseradish-crème-5d9","tags":["indoor","sauce"],"likes":0,"first_published_at":"2022-11-12T13:10:43.000Z","updated_at":"2024-01-17T18:18:31.000Z","title":"Horseradish Crème","short_title":"Horseradish Crème","subtitle":"Made with Fresh Horseradish Root","web_subtitle":"Made with Fresh Horseradish Root","image":"https://recipe-mode.s3.eu-west-2.amazonaws.com/16/image.jpg","video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/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 also add it to ribs, fish, chicken, or pretty much anything that you're cooking with MEATER. If you have a particular steak cut in mind, our recipe menu has some combined recipes which will make preparing the steak and sauce a breeze. It's also an exciting topper for roasted vegetables (broccoli and cauliflower in particular) or baked potatoes. ","web_text":""},"preparation":{"video":"https://internal-published.recipes.dev.meater.cloud/videos/16/prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"⅓ Cup Horseradish","information":"Freshly grated recommended"},{"name":"½ Cup Heavy Cream"},{"name":"½ Cup Sour Cream","information":"Plain Greek yogurt can be substituted for less fat and fewer calories"},{"name":"2 Tablespoons Chives"},{"name":"2 Tablespoons Lemon Juice (About ½ Lemon)","information":"Freshly squeezed recommended"},{"name":"Salt to Taste","information":"Salt flakes recommended"},{"name":"White Pepper to Taste","information":"Freshly ground recommended"}]},{"title":"Tools","type":"tools","items":[{"name":"Peeler"},{"name":"Grater"},{"name":"Whisk"},{"name":"Citrus Squeezer"},{"name":"Silicone Spoon or Spatula"},{"name":"Plastic Cling Wrap"}]}]},"steps":[{"title":"Peel Horseradish","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/16/01.mp4"}},{"type":"text","meta":{"text":"Peel half of 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://recipe-mode.s3.eu-west-2.amazonaws.com/16/02.mp4"}},{"type":"text","meta":{"text":"Grate the horseradish root until you have ⅓ cup."}},{"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://recipe-mode.s3.eu-west-2.amazonaws.com/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}]}},{"type":"text","meta":{"text":"Whisk your heavy cream (½ cup) until soft, floppy peaks start to form."}},{"type":"flavour_text","meta":{"text":"This recipe uses two 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://recipe-mode.s3.eu-west-2.amazonaws.com/16/04.mp4"}},{"type":"text","meta":{"text":"Pour your sour cream (½ cup) 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://recipe-mode.s3.eu-west-2.amazonaws.com/16/05.mp4"}},{"type":"text","meta":{"text":"Add your grated horseradish."}}]},{"title":"Squeeze Lemon Juice","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/16/06.mp4"}},{"type":"text","meta":{"text":"Squeeze half a 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://recipe-mode.s3.eu-west-2.amazonaws.com/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."}},{"type":"text","meta":{"text":"Thinly slice your chives until you have 2 tbsp."}},{"type":"flavour_text","meta":{"text":"Sour cream and chives are a classic combination 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://recipe-mode.s3.eu-west-2.amazonaws.com/16/08.mp4"}},{"type":"text","meta":{"text":"Add the chopped chives to the bowl."}}]},{"title":"Add Salt","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/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 granulated table salt."}},{"type":"text","meta":{"text":"Sprinkle in salt to taste (no more than ½ tsp)."}}]},{"title":"Add Pepper","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/16/10.mp4","pro_tip":"Grinding your own peppercorns will give you more flavor and add a nice crunch to your sauce."}},{"type":"text","meta":{"text":"Sprinkle in white pepper to taste (no more than ½ tsp)."}},{"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 so it won't look all speckled."}}]},{"title":"Mix Ingredients","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/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://recipe-mode.s3.eu-west-2.amazonaws.com/16/12.mp4"}},{"type":"text","meta":{"text":"Cover the bowl and refrigerate it for at least an hour."}},{"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!","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/16/13.mp4"}},{"type":"text","meta":{"text":"Serve the sauce with your favorite protein or vegetable."}}]}]},{"id":9,"schema_version":1,"appliance":"smoker","slug":"smoked-short-ribs-d48","tags":["beef","ribs","salt","pepper","outdoor","smoking"],"likes":0,"first_published_at":"2024-01-09T13:29:41.000Z","updated_at":"2024-01-17T17:33:08.000Z","title":"Short Ribs","short_title":"Smoked Short Ribs","subtitle":"Smoked Texas Style","web_subtitle":"Smoked Texas Style","image":"https://recipe-mode.s3.eu-west-2.amazonaws.com/14/image.jpg","video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/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":""},"preparation":{"video":"https://internal-published.recipes.dev.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"},{"name":"Tongs"},{"name":"Large Knife","information":"Chef's knife or boning knife recommended"},{"name":"Kitchen Towel"},{"name":"Foil or Butcher Paper"},{"name":"Paper Towels"},{"name":"Cutting Board"},{"name":"Heat-Resistant Gloves"}]}]},"steps":[{"title":"Pre-Heat Smoker","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/14/01.mp4","overlay_text":[{"text":"()","start_time":9,"end_time":12}]}},{"type":"text","meta":{"text":"Pre-heat your smoker to . 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://recipe-mode.s3.eu-west-2.amazonaws.com/14/02.mp4"}},{"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://recipe-mode.s3.eu-west-2.amazonaws.com/14/03.mp4"}},{"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 granulated seasonings unless you plan on getting some weird looks at your next cook-off."}}]},{"title":"Select Device","estimated_duration_minutes":1,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"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","alerts":[{"type":"internal_temp_rises_above","value":2400}]}}}]},{"title":"Insert MEATER Probe","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/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."}},{"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 handle, the cook time estimate may be off and your food might not turn out the way you like 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 smoker."}},{"type":"flavour_text","meta":{"text":"If you're using MEATER Plus or MEATER Block, the charging dock needs to stay as close to your cooker as possible so it can stay connected to 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 have any repeater function, so you'll just want to keep your smart device close to the probe."}}]},{"title":"Put Ribs in Smoker","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/14/07.mp4"}},{"type":"text","meta":{"text":"Set the ribs meaty side up in the smoker."}}]},{"title":"Cook to ","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://recipe-mode.s3.eu-west-2.amazonaws.com/14/09.mp4"}},{"type":"text","meta":{"text":"Tightly wrap the ribs 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 hit 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://recipe-mode.s3.eu-west-2.amazonaws.com/14/10.mp4","overlay_text":[{"text":"","start_time":9,"end_time":13}]}},{"type":"text","meta":{"text":"Stick your ribs back in the smoker, and turn up the heat to ."}},{"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","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://recipe-mode.s3.eu-west-2.amazonaws.com/14/12.mp4"}},{"type":"text","meta":{"text":"Let your ribs rest covered for 2-4h."}},{"type":"flavour_text","meta":{"text":"The longer you give your ribs to rest, the more time the juices will have to redistribute throughout the meat. Because bigger cuts need a longer resting time, keeping your ribs wrapped and covering them with a towel helps to retain heat, especially if you're allowing them to rest for a few hours like we recommend."}}]},{"title":"Rest","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://recipe-mode.s3.eu-west-2.amazonaws.com/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://recipe-mode.s3.eu-west-2.amazonaws.com/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":5,"schema_version":1,"appliance":"oven","slug":"chicken-supreme-126","tags":["oven","pan","indoor","chicken"],"likes":0,"first_published_at":"2024-01-08T11:09:07.000Z","updated_at":"2024-01-17T18:15:56.000Z","title":"Chicken Breast Supreme","short_title":"Chicken Supreme","subtitle":"Breaded with Sun Dried Tomatoes and Thyme","web_subtitle":"Breaded with Sun Dried Tomatoes and Thyme","image":"https://recipe-mode.s3.eu-west-2.amazonaws.com/6/image.jpg","video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/6/preview.mp4","description":{"prep_time_minutes":30,"cook_time_minutes":30,"difficulty":"easy","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 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":""},"preparation":{"video":"https://internal-published.recipes.dev.meater.cloud/videos/6/prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"name":"2 Chicken Breasts","information":"About each recommended Bone in and skin on recommended Should be thawed to fridge temperature before starting cook"},{"name":"1 Tablespoon Fresh Thyme"},{"name":"1 Tablespoon English Mustard"},{"name":"2 Tablespoons Sun Dried Tomatoes","information":"Oil should be drained"},{"name":"3 Tablespoons Bread Crumbs","information":"Panko bread crumbs can be used"},{"name":"2 Tablespoons Oil","information":"Oils 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":"Food Processor"},{"name":"Pan","information":"Non-stick recommended"},{"name":"Oven"},{"name":"Roasting Rack"},{"name":"Baking Tray"},{"name":"Basting Brush"},{"name":"Tongs"}]}]},"steps":[{"title":"Pre-Heat Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/6/01.mp4","overlay_text":[{"text":"","start_time":1,"end_time":6}]}},{"type":"text","meta":{"text":"Pre-heat your oven to . This can take up to 15m."}},{"type":"flavour_text","meta":{"text":"Even though you can cook chicken breast low and slow, it's not as necessary since there's not a lot of fat that needs to render. A lot of cooks also favor higher heat for chicken because it adds crisp and color to the skin."}}]},{"title":"Remove Thyme Stems","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/6/02.mp4"}},{"type":"text","meta":{"text":"Pull your thyme leaves off of the stems until you have 1 tbsp."}},{"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://recipe-mode.s3.eu-west-2.amazonaws.com/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 a food processor.","ingredients":["1 Tablespoon Fresh Thyme","2 Tablespoons Sun Dried Tomatoes","3 Tablespoons Bread Crumbs"]}},{"type":"text","meta":{"text":"Drain the tomatoes (2 tbsp), then blend your bread crumbs (3 tbsp), tomatoes, 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://recipe-mode.s3.eu-west-2.amazonaws.com/6/04.mp4"}},{"type":"text","meta":{"text":"Spread your breading mixture evenly on your baking tray 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 Pan","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/6/05.mp4"}},{"type":"text","meta":{"text":"Pre-heat your pan on medium high."}}]},{"title":"Season Chicken","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/6/06.mp4"}},{"type":"text","meta":{"text":"Coat the chicken with your oil (2 tbsp). Sprinkle salt and pepper all over, and pat it in."}},{"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://recipe-mode.s3.eu-west-2.amazonaws.com/6/07.mp4"}},{"type":"text","meta":{"text":"Sear your chicken all over, just until it's lightly brown."}},{"type":"flavour_text","meta":{"text":"Searing before baking gives the chicken just a tiny bit of crisp to add to the crunch from the breading. It's going to make your presentation way better as well, because the meat will be a lovely golden brown instead of a sad pale beige. Just make sure not to leave it in the pan any longer than it takes to get a touch of color, or the meat might dry out."}}]},{"title":"Brush Chicken with Mustard","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/6/08.mp4"}},{"type":"text","meta":{"text":"Measure out 1 tbsp of 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://recipe-mode.s3.eu-west-2.amazonaws.com/6/09.mp4"}},{"type":"text","meta":{"text":"Lightly press your chicken breasts into the breading until the tops are completely 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 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://recipe-mode.s3.eu-west-2.amazonaws.com/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 handle, 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"}}}]},{"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":"If you're using MEATER Plus or MEATER Block, the charging dock needs to stay as close to your cooker as possible so it can stay connected to 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 have any repeater function, so you'll just want to keep your smart device close to the probe."}}]},{"title":"Put Chicken in Oven","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/6/13.mp4"}},{"type":"text","meta":{"text":"Place the chicken breasts on a rack and stick them 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":"Cook","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://recipe-mode.s3.eu-west-2.amazonaws.com/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","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://recipe-mode.s3.eu-west-2.amazonaws.com/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://recipe-mode.s3.eu-west-2.amazonaws.com/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":2,"schema_version":1,"appliance":"oven","slug":"rib-eye-with-chimichurri-916","tags":["oven","pan","indoor","beef"],"likes":0,"first_published_at":"2024-01-08T10:36:58.000Z","updated_at":"2024-01-17T17:29:10.000Z","title":"Rib-Eye Steak","short_title":"Rib-Eye with Chimichurri","subtitle":"Reverse Seared with Chimichurri","web_subtitle":"Reverse Seared with Chimichurri","image":"https://recipe-mode.s3.eu-west-2.amazonaws.com/2/image.jpg","video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/2/preview.mp4","description":{"prep_time_minutes":20,"cook_time_minutes":50,"difficulty":"medium","text":"Steak with chimichurri is a dish often found at churrasquerías in Argentina and Uruguay. Chimichurri works best with tender cuts of meat, which is why we chose to pair it with a juicy rib-eye, and why we recommend cooking low and slow with MEATER to achieve the perfect doneness. This crisp and colorful sauce will make your dinner feel like a summer barbecue no matter what time of year it is!","web_text":""},"preparation":{"video":"https://internal-published.recipes.dev.meater.cloud/videos/2/prep.mp4","items":[{"title":"Rib-Eye Ingredients","type":"ingredients","items":[{"name":"Rib-Eye Steak","information":"At least 1\" thick recommended\n\nShould be thawed to fridge temperature before starting cook"},{"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":"Pepper to Taste","information":"Freshly ground recommended"}]},{"title":"Chimichurri Ingredients","type":"ingredients","items":[{"name":"200 mL Extra Virgin Olive Oil"},{"name":"1 Tbsp Red Wine Vinegar","information":"Traditional cask-aged vinegar recommended"},{"name":"Juice of 1/2 Lemon (1 to 2 Tbsp)","information":"Freshly squeezed recommended"},{"name":"1 Bunch Parsley","information":"Italian flat leaf parsley recommended"},{"name":"4 Cloves Garlic"},{"name":"3 Red Chilies","information":"Choose your favorite type to customize sauce to your taste"},{"name":"1 Tbsp Dried Oregano","information":"Can be dried from fresh in an oven or a dehydrator, or hung in the sun"},{"name":"Salt to Taste","information":"Himalayan or Maldon salt flakes recommended\n\nTable salt can be used (no more than 1/2 Tsp)"},{"name":"Pepper to Taste","information":"Freshly ground rainbow peppercorns recommended"}]},{"title":"Rib-Eye Tools","type":"tools","items":[{"name":"Pan","information":"Cast iron or steel recommended"},{"name":"Oven"},{"name":"Roasting Rack"},{"name":"Baking Tray"},{"name":"Tongs"},{"name":"Paper Towels"}]},{"title":"Chimichurri Tools","type":"tools","items":[{"name":"Paper Towels"},{"name":"Citrus Squeezer"},{"name":"Plastic Cling Wrap"}]}]},"steps":[{"title":"Pre-heat oven","estimated_duration_minutes":10,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/instructional/oven/preheat.mp4","overlay_text":[{"text":"","start_time":1,"end_time":6}]}},{"type":"text","meta":{"text":"Pre-heat your oven to . This may 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 like 30s, it's best to cook your steak slowly 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://recipe-mode.s3.eu-west-2.amazonaws.com/1/02.mp4","pro_tip":"For steaks 2\" or thicker, season the edges too."}},{"type":"text","meta":{"text":"Sprinkle salt and pepper on both sides, and gently pat in the seasoning."}}]},{"title":"Insert MEATER probe","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/1/03.mp4"}},{"type":"text","meta":{"text":"Insert your probe in the center of the thickest part of the steak, then use your fingers to feel for the probe and check its placement."}}]},{"title":"Select Device","estimated_duration_minutes":2,"content":[{"type":"title"},{"type":"select_devices","meta":{"device_types":["meater_probe"]}}]},{"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"}}}]},{"title":"Place charger close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"}]},{"title":"Put steak in oven","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/1/06.mp4"}},{"type":"text","meta":{"text":"Place the steak on a rack with a tray underneath and put it in the oven. For easier cleanup, line the tray with foil."}},{"type":"flavour_text","meta":{"text":"Using a raised rack lets heat flow all around the meat, which means better color and more even cooking."}}]},{"title":"Chop Parsley","estimated_duration_minutes":5,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/30/01.mp4","ingredients":["1 Bunch Parsley"]}},{"type":"text","meta":{"text":"Wash your parsley (1 bunch) with cold water and dry it with a paper towel. Cut off the lower, more fibrous parts of the stems, then finely chop the leaves."}},{"type":"flavour_text","meta":{"text":"Parsley is one of the most versatile herbs available, and can be used in a large variety of dishes. We recommend using Italian flat leaf parsley over curly parsley because it has a much more bold and intense flavor. When selecting parsley, you can rub a little bit in your hands, then smell your hands to make sure it has a strong aroma."}},{"type":"monitor_devices","meta":{"compact":true}}]},{"title":"Mince Garlic","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/30/02.mp4","ingredients":["4 Cloves Garlic"]}},{"type":"text","meta":{"text":"Peel and mince your garlic (4 cloves)."}},{"type":"monitor_devices","meta":{"compact":true}}]},{"title":"Mince Chilies","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/30/03.mp4","ingredients":["3 Red Chilies"]}},{"type":"text","meta":{"text":"Remove the stems and seeds from your chili peppers (3), then finely chop them. Be sure to wash your hands thoroughly after this step."}},{"type":"flavour_text","meta":{"text":"While you can use a food processor in a pinch, you'll get the best results from chopping your ingredients by hand. This gives you 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."}},{"type":"monitor_devices","meta":{"compact":true}}]},{"title":"Squeeze Lemon Juice","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/30/04.mp4","ingredients":["Juice of 1/2 Lemon (1 to 2 Tbsp)"]}},{"type":"text","meta":{"text":"Squeeze half of a lemon (about 1 to 2 tbsp) into the bowl."}},{"type":"flavour_text","meta":{"text":"Lemon juice adds acidity and tanginess to balance out the powerful earthy flavors of the parsley and oregano."}},{"type":"monitor_devices","meta":{"compact":true}}]},{"title":"Add Oregano","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/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 also use your oven, 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":"Add your oregano (1 tbsp)."}},{"type":"flavour_text","meta":{"text":"Oregano is one of the most powerful herbs, and is rare in that it retains most of the same flavor when dried, unlike most herbs which will change slightly in flavor. Using it dried instead of fresh will add more layers of texture and color to your sauce."}},{"type":"monitor_devices","meta":{"compact":true}}]},{"title":"Add Vinegar","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/30/06.mp4","ingredients":["1 Tbsp Red Wine Vinegar"]}},{"type":"text","meta":{"text":"Add your red wine vinegar (1 tbsp)."}},{"type":"flavour_text","meta":{"text":"Whenever possible, it's best to use high-quality, well aged red wine vinegar. Cheaper vinegars that are produced quickly have a much more harsh and sour taste. As the vinegar is allowed to age, the flavor becomes much more mellow and complex. Some vinegars are also aged in toasted oak barrels which adds a slight smoky taste."}},{"type":"monitor_devices","meta":{"compact":true}}]},{"title":"Add Olive Oil","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/30/07.mp4","ingredients":["200 mL Extra Virgin Olive Oil"]}},{"type":"text","meta":{"text":"Add your olive oil (200 mL)."}},{"type":"flavour_text","meta":{"text":"Though we caution against using extra virgin olive oil over heat due to its low smoke point, it's ideal for cold sauces like this one because of its more pungent flavor."}},{"type":"monitor_devices","meta":{"compact":true}}]},{"title":"Add Salt and Pepper","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/30/08.mp4","ingredients":["Salt to Taste","Pepper to Taste"]}},{"type":"text","meta":{"text":"Season your sauce with salt and pepper to taste."}},{"type":"flavour_text","meta":{"text":"Using salt flakes and freshly ground peppercorns will make the flavor stand out, as well as give you some added crunch. Salt flakes also give you more control over how much you're putting in so you don't overdo it. While you can use black pepper for this recipe, freshly ground rainbow peppercorns bring an aromatic blend of flavors to make your sauce a bit more unique."}},{"type":"monitor_devices","meta":{"compact":true}}]},{"title":"Mix and Cover","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/30/09.mp4","overlay_text":[{"text":"Taste","start_time":9,"end_time":13}]}},{"type":"text","meta":{"text":"Mix the ingredients together. Your sauce can be served right away, though we recommend covering it with plastic cling wrap and refrigerating it for at least an hour. This allows the flavors to fully combine for a more flavorful sauce, and laying plastic cling wrap right on top of the sauce also helps to prevent oxidation and preserve the color."}},{"type":"monitor_devices","meta":{"compact":true}}]},{"title":"Cook","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://recipe-mode.s3.eu-west-2.amazonaws.com/1/08.mp4"}},{"type":"text","meta":{"text":"Carefully take the steak out of the oven using oven mitts, then move it to a cutting board or wire rack."}},{"type":"flavour_text","meta":{"text":"Smaller cuts like steak need to be moved to a room temperature surface after taking them off of heat. Carryover cooking lasts a lot longer on a hot surface, so your medium rare steak may end up closer to medium. Or even--we're almost too scared to say it--well done."}}]},{"title":"Rest","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://recipe-mode.s3.eu-west-2.amazonaws.com/1/10.mp4","overlay_text":[{"text":"Twist and pull straight","start_time":2,"end_time":6}]}},{"type":"text","meta":{"text":"Remove the probe using oven mitts."}}]},{"title":"Pat steak dry","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/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 cause it to steam instead of sear, and you won't be able to achieve that beautiful crust you're going for."}}]},{"title":"Pre-heat pan","estimated_duration_minutes":3,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/1/12.mp4"}},{"type":"text","meta":{"text":"Add oil (2 tbsp) to your pan, and pre-heat on high heat until the pan starts to smoke."}}]},{"title":"Sear steak","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/1/13.mp4","overlay_text":[{"text":"30s on each side","start_time":2,"end_time":8},{"text":"15s on each edge","start_time":13,"end_time":20}]}},{"type":"text","meta":{"text":"Sear your steak for 30s on each side, or until the surface turns golden brown. Sear each edge for 15s."}},{"type":"flavour_text","meta":{"text":"Remember, the purpose 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 you need to in order to develop the right texture, or else the meat might overcook."}}]},{"title":"Enjoy!","estimated_duration_minutes":1,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/2/21.mp4","pro_tip":"Using salt flakes and grinding your own peppercorns with a mortar and pestle will give you more flavor and add a little extra crunch to your steak. We also suggest using all of the chimichurri sauce within 24h before it starts to lose its vivid green color."}},{"type":"text","meta":{"text":"Season your steak with finishing salt and pepper to taste. We recommend cutting the steak diagonally in 1/2\" slices, then arranging the slices in a fan shape on your plate. Serve the steak with as much chimichurri sauce as you'd like."}}]}]},{"id":1,"schema_version":1,"appliance":"oven","slug":"reverse-seared-rib-eye","tags":["oven","pan","indoor","beef"],"likes":0,"first_published_at":"2024-01-05T15:22:30.000Z","updated_at":"2024-01-17T18:14:54.000Z","title":"Rib-Eye Steak","short_title":"Reverse Seared Rib-Eye","subtitle":"Reverse Seared","web_subtitle":"Reverse Seared","image":"https://recipe-mode.s3.eu-west-2.amazonaws.com/1/Image.jpg","video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/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 barbeque 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, like a full-bodied red wine or a stout.","web_text":""},"preparation":{"video":"https://internal-published.recipes.dev.meater.cloud/videos/1/Prep.mp4","items":[{"title":"Ingredients","type":"ingredients","items":[{"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"},{"name":"Rib-Eye Steak","information":"About 1\" thick recommended\n\nShould be thawed to fridge temperature before starting cook"}]},{"title":"Tools","type":"tools","items":[{"name":"Pan","information":"Cast iron or steel recommended"},{"name":"Oven"},{"name":"Roasting Rack"},{"name":"Baking Tray"},{"name":"Tongs"}]}]},"steps":[{"title":"Pre-Heat Oven","estimated_duration_minutes":10,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/instructional/oven/preheat.mp4","overlay_text":[{"text":"","start_time":1,"end_time":6}]}},{"type":"text","meta":{"text":"Pre-heat your oven to . 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 like 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://recipe-mode.s3.eu-west-2.amazonaws.com/1/02.mp4"}},{"type":"text","meta":{"text":"Sprinkle salt and pepper all over, and pat it in."}}]},{"title":"Select 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://recipe-mode.s3.eu-west-2.amazonaws.com/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 handle, 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"}}}]},{"title":"Place Charger Close","estimated_duration_minutes":1,"content":[{"type":"device_instructional_video"}]},{"title":"Put Steak in Oven","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/1/06.mp4"}},{"type":"text","meta":{"text":"Place the steak on a rack and pop 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":"Cook","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://recipe-mode.s3.eu-west-2.amazonaws.com/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 rare steak may be closer to medium, or your well done steak may be closer to shoe leather."}}]},{"title":"Rest","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://recipe-mode.s3.eu-west-2.amazonaws.com/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://recipe-mode.s3.eu-west-2.amazonaws.com/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://recipe-mode.s3.eu-west-2.amazonaws.com/1/12.mp4"}},{"type":"text","meta":{"text":"Oil your pan, and pre-heat it on high for 1m."}}]},{"title":"Sear Steak","estimated_duration_minutes":2,"content":[{"type":"video_overlays","meta":{"video":"https://recipe-mode.s3.eu-west-2.amazonaws.com/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. 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://recipe-mode.s3.eu-west-2.amazonaws.com/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 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 just before serving."}}]}]}]