Grilling expert Jess Pryles, author of the upcoming cookbook "Prime Cuts," is challenging common assumptions about cooking steak, advocating for a frequent flipping technique and suggesting consumers look beyond premium-priced cuts for value.
Pryles, who holds a graduate certificate in meat science from Iowa State University, argues that the traditional advice to flip a steak only once is outdated. Her preferred method, which she calls "just keep flipping," involves turning the steak frequently over heat, especially when cooking over charcoal. This approach, she explains, promotes more even cooking and prevents one side from overcooking.
Value Cuts and Underrated Proteins
With beef prices remaining high, Pryles encourages home cooks to explore less conventional but more affordable cuts. She identifies flat-iron steak and boneless short ribs, often sold as Denver steak, as excellent value options derived from the chuck. Additionally, she suggests Americans consider lamb, noting that it is now priced comparably to beef and is an underrated protein in the U.S. market.
Pryles also aims to demystify the meat counter for consumers who may feel intimidated by their choices. Her book, "Prime Cuts: The Essential Guide to Choosing and Enjoying Meat," is designed to serve as a reference for understanding beef, pork, and lamb.
Freezing Meat and Kitchen Tools
Another piece of advice from Pryles related to meat science is that properly frozen meat remains safe to eat even after extended periods in the freezer, as long as it stays below 40 degrees Fahrenheit. This can help reduce food waste and save money.
For accurate cooking, Pryles emphasizes the importance of a meat thermometer, calling it an indispensable tool that removes the guesswork from achieving desired doneness. "Prime Cuts" is scheduled for release in October.