Meathead Goldwyn, who shares the science of cooking meat at his popular website, AmazingRibs.com. Meathead’s love of cooking began when he was 10 years old and his parents opened a restaurant. Known as the “Barbecue Whisperer,” Meathead has judged barbecue and other foods and drinks at several competitions from Italy to California. Based in the Chicago area, he is author of The New York Times best-seller Meathead: The Science of Great Barbecue and Grilling.
The best way to get a tender, juicy on-the-inside steak with a nice brown, even crust is the reverse sear technique.