Uploaded July 2026 | Updated September 2026, 2 weeks ago
From value to trophy - any steak can be the best you’ve ever had, if you have the know-how.
@grantleecrilly and @the_english_butcher helped us break down 10 steaks and the best way to cut and cook to make each type truly EPIC. Yes, that does involve dipping a tomahawk into liquid nitrogen.
You can get a detailed breakdown of all these epic steaks in the carousel on our grid, or get the full deep dive on all things steak by heading to chefsteps.com
From value to trophy - any steak can be the best you’ve ever had, if you have the know-how.
@grantleecrilly and @the_english_butcher helped us break down 10 steaks and the best way to cut and cook to make each type truly EPIC. Yes, that does involve dipping a tomahawk into liquid nitrogen.
You can get a detailed breakdown of all these epic steaks in the carousel on our grid, or get the full deep dive on all things steak by heading to chefsteps.com







![How to Make BBQ Ribs on a Charcoal Grill
Texas-style barbecue is known for its beef: tender and smoky beef brisket and hulking beef ribs. But Texas-style barbecue spareribs are just as delicious! Just like brisket, they’re a study in moderation and smoking technique. Seasoned with just pepper and salt—the order’s important!—and set in a smoker until the fat renders and the smoke forms a beautifully textured bark, they’re lightly lacquered with barbecue sauce to finish.
Joe Yim of @knoxavebbq shows us his technique for smoking pork spareribs on a regular kettle grill, with variations on a PK grill and a Big Green Egg, which yields beautifully tender meat with just the right amount of bite. Here’s your excuse to fire up your smoker to celebrate Labor Day weekend.
See the full recipe: https://www.chefsteps.com/activities/smoked-brisket-burgers
Wondering what the difference is between spareribs and baby back ribs? Check out our guide: https://www.chefsteps.com/activities/spareribs-baby-back-ribs-what-is-the-difference
See the Ultimate Texas-Style Barbecue Brisket recipe: https://www.chefsteps.com/activities/ultimate-smoked-bbq-brisket
Take a full-on barbecue class or find more barbecue recipes, butchering tips, and shopping guides at Chefsteps.com.
[Time Codes]
0:00 - How to make Texas-style spareribs
0:52 - How to trim spareribs
9:22 - How to season spareribs
13:16 - How to set up a smoker
15:29 - How to build color and bark on your ribs and start rendering the fat
22:40 - Spareribs cooked on a PK grill
24:13 - Spareribs cooked on a Big Green Egg
28:43 - How to glaze spareribs
34:32 - How to wrap spareribs
41:08 - How to slice spareribs
43:32 - Taste the ribs!
Equipment guide:
Buy a charcoal grill with a lid: https://www.amazon.com/Weber-741001-Original-22-Inch-Charcoal/dp/B00004RALU?tag=chefsteps02-20&th=1
Buy a coal basket: https://www.amazon.com/Adrenaline-Barbecue-Company-Slow-Sear/dp/B01HZXPK5E?tag=chefsteps02-20
Buy a probe thermometer: https://www.thermoworks.com/smoke?tw=CHEFSTEPS
Buy a serrated knife: https://www.amazon.com/Dexter-13463-12-Inch-Sani-Safe-Scalloped/dp/B004NG98RI?tag=chefsteps02-20
Follow us:
https://www.instagram.com/chefsteps
https://www.facebook.com/Chefsteps
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 to Make BBQ Ribs on a Charcoal Grill](https://i.ytimg.com/vi/gIfCoWZJVFE/mqdefault.jpg)
![The Three Things Culinary Schools Should Teach You: Scrambled Eggs
Scrambled eggs—one of the first dishes most people learn how to make. Heat up a pan, add some fat, and add beaten eggs. Simple, right? Well, yes and no. While it may be one of the easiest to make, it’s also easy to mess up. Cook the eggs for too long or at too high a temperature and you end up with a rubbery, weepy scramble. Add in the fact that you can achieve a wide variety of textures, and the dish doesn’t seem very simple at all. ChefSteps co-founder and executive director Grant Crilly shows you how time, temperature, and agitation can produce wildly different variations on scrambled eggs, and he offers a few key lessons on how to make the perfect scrambled eggs, whatever “perfect” means to you.
Equipment:
Introducing the new Control Freak™ Home from Breville, exclusively available through ChefSteps!
Learn more here! https://chfstps.co/4aa9AZe
Sign up for a ChefSteps Studio Pass subscription: https://www.chefsteps.com/studiopass
Recipe:
Precision Scrambled Eggs: https://chfstps.co/4cv6JLZ
[Time codes]
0:00 - How to make any scrambled eggs
0:30 - How does cook time affect your scrambled eggs?
2:40 - How to make soft-scrambled eggs
3:58 - How does agitation affect your scrambled eggs?
5:12 - How to make diner-style scrambled eggs
6:43 - How does temperature affect your scrambled eggs
9:23 - How to make “reverse” scrambled eggs
Follow us:
https://www.instagram.com/chefsteps
https://www.facebook.com/Chefsteps
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/ The Three Things Culinary Schools Should Teach You: Scrambled Eggs](https://i.ytimg.com/vi/gMI6-pO6YDo/mqdefault.jpg)

![How to French and Truss a Pork Roast
A rack of pork, the “prime rib” of the pig, is an often-overlooked celebratory roast beast cut that’s every bit as delicious as the one that comes from a steer—that is, if it’s prepared correctly.
Getting the right cut and getting it trimmed, frenched, and trussed correctly is super important. In this video, our very own Nicholas Gavin demonstrates how to take a hefty 10-bone bone-in rack of pork and butcher it beautifully, and the technique is applicable to any sized rack of pork you can get your hands on.
Our method is a little more meticulous than some of the other ones out there, with the goal of producing the prettiest pork rack you’ve ever seen—pristine china-white rib bones poking out of a hunk of meat with clean lines that could’ve been etched by a laser.
Once you’ve got your pork roast trussed, it’s ready to be cooked using our recipe for Glazed Pork Roast. And even if you’re going to get a butcher to do the trimming, frenching, and trussing for you, you’re going to want to watch Nick do his thing, because our method yields a single intact hunk of the intercostal muscles (the rib meat), which is often called “the chain,” a gloriously rich slab of meat that we cook up alongside the roast for an incredible, unique piggy treat.
See the guide and recipes:
How to French and Truss a Pork Roast: https://www.chefsteps.com/activities/pork-roast-butchery
Glazed Pork Roast: https://www.chefsteps.com/activities/glazed-pork-roast
Sweet and Sticky Root Beer Glaze: https://www.chefsteps.com/activities/root-beer-glaze
Equipment:
Buy a boning knife: https://www.epicedge.com/shopexd.asp?id=86756&bc=no
Buy a utility knife: https://www.epicedge.com/shopexd.asp?id=101961
[Time Codes]
0:00 - How to french and truss a pork roast
0:39 - How to score the sides of the membrane
4:13 - How to french the pork roast bones
11:27 - How to remove the chine bones
13:42 - How to trim the fat cap
16:56 - How to truss a rack of pork
Follow us:
https://www.instagram.com/chefsteps
https://www.facebook.com/Chefsteps
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 to French and Truss a Pork Roast](https://i.ytimg.com/vi/gOlP5AMsk9Q/mqdefault.jpg)