Meat expert shares the mistake most Americans make when cooking steak
Whether you're firing up the grill for a weekend cookout or just trying to pick the right cut at the grocery store, meat expert Jess Pryles says many Americans are still following outdated advice.Pryles — an Austin, Texas-based live-fire cooking expert, meat educator, Food Network personality and author of the upcoming cookbook "Prime Cuts: The Essential Guide to Choosing and Enjoying Meat" — has spent years studying everything from barbecue to meat science.One of her objectives in writing the book was helping home cooks feel less intimidated by the meat counter.AWARD-WINNING CHEF SAYS POPULAR RETAILER HAS ELITE BEEF AT BARGAIN PRICES"I was somebody that was crippled with fear at the meat counter," Pryles told Fox News Digital. "I didn't know what I was buying.
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Whether you're firing up the grill for a weekend cookout or just trying to pick the right cut at the grocery store, meat expert Jess Pryles says many Americans are still following outdated advice.Pryles — an Austin, Texas-based live-fire cooking expert, meat educator, Food Network personality and author of the upcoming cookbook "Prime Cuts: The Essential Guide to Choosing and Enjoying Meat" — has spent years studying everything from barbecue to meat science.One of her objectives in writing the book was helping home cooks feel less intimidated by the meat counter.AWARD-WINNING CHEF SAYS POPULAR RETAILER HAS ELITE BEEF AT BARGAIN PRICES"I was somebody that was crippled with fear at the meat counter," Pryles told Fox News Digital. "I didn't know what I was buying. I didn't know which cuts were what."That experience eventually led the Australian-born "Pitmasters" judge to earn a graduate certificate in meat science at Iowa State University and write "Prime Cuts," a cookbook and reference guide designed to demystify beef, pork and lamb for everyday shoppers.Among the biggest myths she wants people to abandon is the advice to flip a steak only once while cooking."I'm a big supporter of a method that I've named 'just keep flipping,'" Pryles said. "I think it's the absolute best way to cook a steak, especially over charcoal."CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTERConstant flipping helps cook the meat more evenly instead of allowing one side to overcook, she said.Pryles also wants consumers to stop assuming that expensive always means better.
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- Whether you're firing up the grill for a weekend cookout or just trying to pick the right cut at the grocery store, meat expert Jess Pryles says many Americans are still following outdated advice.Pryles — an Austin, Texas-based live-fire cooking expert, meat educator, Food Network personality and author of the upcoming cookbook "Prime Cuts: The Essential Guide to Choosing and Enjoying Meat" — has spent years studying everything from barbecue to meat science.One of her objectives in writing the book was helping home cooks feel less intimidated by the meat counter.AWARD-WINNING CHEF SAYS POPULAR RETAILER HAS ELITE BEEF AT BARGAIN PRICES"I was somebody that was crippled with fear at the meat counter," Pryles told Fox News Digital. "I didn't know what I was buying.
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Meat expert shares the mistake most Americans make when cooking steak
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