This is one of the classic steakhouse sauces. It’s pretty much good on any meat or poultry. It’s excellent with grilled meats, but where you can get a little extra flavor is by reverse searing a steak in a cast iron pan. The fond or caramelized meat drippings will add body and so much flavor to your sauce.

Our friend, author, grilling extraordinaire, and all-around Southern gentleman Matt Moore stopped by the MEATER blog to share a delicious recipe from his new book, Serial Griller: Grillmaster Secrets for Flame-Cooked Perfection. Matt’s super succulent, sweet and spicy Sorghum-Glazed Pork Chops are perfect for the grill. Using Matt’s brine recipe and your MEATER, you’ll get a perfectly grilled, flavorful, and tender chop.

Reverse Sear works best with a Filet Mignon, New York or Loin. The key here is to go low and slow. You can use this method no matter how you like your steak cooked, just increase the internal temp from the recipe attached as we have cooked ours rare.

Chef Rocco DiSpirito generously shared a keto version of his mother's meatball recipe with us. We decided to upsize it MEATER style. Small or big, these are the most tender, fragrant and flavorful meatballs we've ever tried. After making these easy yet satisfying meatballs and homemade sauce, your house will smell like an Italian grandma's kitchen.

As an homage to the Netflix shows keeping us entertained as we stay at home, we created a Thai-style Crying Tiger dish in response to all the Tiger Kings and Queens out there.

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