Later this month, it’ll be the turkey’s time to shine. Until then, there’s nothing more satisfying and satiating than a perfectly cooked steak. However, preparing one at home can be a challenge and often an expensive disappointment.
GOLF Magazine’s Josh Sens recently asked us to help him guide the publication’s readers through the process. To do so, we introduced him to one of the best in the business, Chef James Tripi of Driftwood Golf & Ranch Club near Austin, Texas. Learn what it takes to make the game’s best steaks.