Cooked before publication
I make each recipe from start to finish and keep notes on the timing and how it turns out.
A personal food blog
Hi, I'm James—the cook behind Steak Guides.
I started Steak Guides to share the meat recipes and cooking notes I reach for in my own kitchen. I write down what I did, what changed the result, and the cues that can help you get a similar result at home.
I'm a home cook and recipe developer, not a dietitian or food scientist. I develop and cook recipes at home, then refine the instructions using notes about the cut, weight, equipment, heat, timing, temperature, and rest.
What you can expect
Clear instructions and honest guidance
Check the safety guidance
For temperature and storage advice, I refer to current guidance from USDA FSIS and the FDA.
Practical for home cooks
I use common equipment and ingredients, with clear cues and realistic timing you can follow in a home kitchen.
Why I keep notes
Small details change how meat cooks
A recipe gives you a cooking time, but thickness, starting temperature, the pan, and the heat all affect when meat is done. I started keeping notes because those details made a recipe easier to repeat.
Those notes shape the directions on Steak Guides. I include visual and temperature cues, explain which adjustments are safe, and point out steps that can change the texture. The aim is to make a good cut easier to cook without adding fuss to dinner.
Equipment I use
The tools behind each recipe
I cook with everyday home equipment. For meat, an instant-read thermometer helps me check doneness more reliably than the clock. Other tools depend on the recipe: a skillet, sheet pan, roasting pan, Dutch oven, grill, slow cooker, or air fryer.
I name the pan size or appliance when it can affect the result. Timing and temperature help, and I include visual and texture cues too, so you can tell how the food is progressing in your kitchen.
How I test recipes
How I develop and update recipes
I use this process for new recipes and substantial updates. I revisit older recipes as I retest them.
- Stage 1
Cook and take notes
I make the whole recipe at home and note the ingredient amounts, equipment, heat, timing, yield, temperature, and texture. I also flag steps that need a clearer cue.
- Stage 2
Review each step
I check the step order, pan size, doneness cues, resting time, substitutions, storage, and reheating. These details can change how the recipe turns out in another kitchen.
- Stage 3
Check safety information
I keep personal preference separate from food safety. Before publishing, I compare minimum-temperature and storage advice with primary public-health guidance.
- Stage 4
Make updates
If a reader reports a problem or the guidance changes, I check my notes and retest when needed. I correct the page and update its review date.
Who develops the recipes?
I develop, test, write, and maintain the recipes published under my name. If a contributor or qualified reviewer works on a recipe, I name them and explain their role on that page.
Food-safety guidance
I check food-temperature guidance with the USDA FSIS safe-temperature chart and storage guidance with the FDA.
Corrections and disclosures
I welcome specific corrections and update pages when something changes. The site disclaimer explains advertising, affiliate links, and the limits of general information. Read the disclaimer.
Questions and corrections
Tell me how it went
If you tried a recipe, tell me which cut and equipment you used and how it turned out. I read the feedback and check it against my recipe notes.
Last reviewed .