Uploaded August 2026 | Updated September 2026, 2 weeks ago
Want the perfect burgers this summer? We’ve got 5 tips for you!
Tip 1: Mix in salt to firm that protein up! 🧂
Tip 2: Firm on the outside, softer on the inside when shaping ✋
Tip 3: 3 words - Two. Zone. Grill! 🔥
Tip 4: It’s all about the prep for perfect flow ⏱
Tip 5: Pre-sear first for that perfect firmness 🍳
Now the rest is up to you!
These FIVE tips are just the start! Check out Chefsteps.com for more.
Want the perfect burgers this summer? We’ve got 5 tips for you!
Tip 1: Mix in salt to firm that protein up! 🧂
Tip 2: Firm on the outside, softer on the inside when shaping ✋
Tip 3: 3 words - Two. Zone. Grill! 🔥
Tip 4: It’s all about the prep for perfect flow ⏱
Tip 5: Pre-sear first for that perfect firmness 🍳
Now the rest is up to you!
These FIVE tips are just the start! Check out Chefsteps.com for more.


![How to Make the Ultimate Sizzling Pork Sisig With Leah Cohen | ChefSteps
Sizzling Sisig has been the best-selling dish at Chef Leah Cohen’s Pig and Khao ever since it opened in 2012. Salty, acidic, crispy, chewy, fatty, and meaty, sisig is best served alongside an ice-cold mug of beer.
Sisig is a traditional Filipino dish that transforms a braised pig’s head into a plate of pork hash with all kinds of different textures, from gooey and rich (the jowls, the cheeks) and deliciously chewy (the ears) to crispy and satisfyingly crunchy, with little hits of char and smoke in the mix, all dressed in a bright, savory-sour dressing. Getting that mix of textures and flavors requires some work—you have to braise, grill, and sear the pork, and deep-fry the pig ear—but the effort is way worth the reward. Can’t get your hands on a pig’s head? Check out our recipe at ChefSteps.com for substitutes: https://www.chefsteps.com/activities/sisig
[0:23] Intro
[1:18] Butcher The Pig
[4:30] Technique 1: Braising
[6:22] Technique 2: Grilling
[7:53] Technique 3: Frying
[9:02] Technique 4: Sautéing
[10:48] Technique 5: Sizzling
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Ingredients:
Pig’s Head: https://www.strykerfarm.com/store/p55/Pig-Head.html
Or substitute with:
Pork shoulder: https://snakeriverfarms.pxf.io/QyNbQA
Pork belly: https://snakeriverfarms.pxf.io/DKb3Nn
Pig ears: https://tillmansmeats.com/products/pig-ears
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ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. We are testing dozens of different iterations of each dish to make sure we can give you the ultimate version of each recipe. With more than 1,000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: https://www.chefsteps.com/ How to Make the Ultimate Sizzling Pork Sisig With Leah Cohen | ChefSteps](https://i.ytimg.com/vi/u2-5wNER8FU/mqdefault.jpg)
![How a Master Butcher Cooks a Porterhouse Steak
The porterhouse is “the king of steaks,” according to master butcher Kevin Smith of Seattle’s Beast & Cleaver.
With what’s basically two steaks (tenderloin and New York strip) separated by a big bone, the porterhouse gives you a world of beefy flavors and textures, provided you cook it right. There’s the silky and tender filet, the firmer strip, and a gob of suet that east like bone marrow when properly rendered and crisped. Cook it right, and you’ve got a gradient of doneness, from the beautifully burnished crust to the rare interior, and everything in between.
Watch Kevin butcher a short loin and explain the differences between a porterhouse, a T-bone, and a bone-in New York steak. Then check out his technique for cooking a massive porterhouse.
And if you love steaks and steakhouses, check out our curated steakhouse menus with loads of recipes and tips: https://www.chefsteps.com/steakhouse
For the full recipe and more, sign up for Studio Pass:
Ultimate Porterhouse Steak: https://www.chefsteps.com/activities/porterhouse-steak
Buy a porterhouse steak: https://snakeriverfarms.pxf.io/y205y2
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Buy a butchers knife: https://www.amazon.com/Victorinox-Cutlery-10-Inch-Granton-Butcher/dp/B0019WUMIS?tag=chefsteps02-20
[Time Codes]
0:00 - How to cook a porterhouse steak
0:27 - How to butcher a short loin to get a porterhouse
6:59 - Sear the porterhouse
15:31 - Add butter, garlic, and herbs
16:44 - Add porterhouse to oven
18:14 - Slice and serve the porterhouse
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ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. With more than 1,000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: https://www.chefsteps.com/ How a Master Butcher Cooks a Porterhouse Steak](https://i.ytimg.com/vi/uRqRg81hgYQ/mqdefault.jpg)






