If you’ve got a Hi Bräu steak in hand, congrats! You’re already halfway to greatness. But even the best grass-fed or Wagyu steak needs the right technique. Whether you’re cooking ribeye, sirloin, or one of our butcher’s reserve cuts, here’s how to make sure your steak turns out restaurant-level every time.

Instead of babysitting a dozen tiny steaks, this guide is all about big cuts of beef and pork that feed a crowd, look impressive on the table, and don’t make you hate your oven (or smoker) by the end of the day.

What happens when you put grocery store beef, “premium” brands, and Hi Bräu on the same plate? Let’s just say… people notice. Hosting a...