The Best Way to Cook Every Cut of Steak, According to Chefs
When choosing steaks for the grill or otherwise, there are certain maxims you should always follow.
"Three key things to look for," says Christopher Robert, executive chef at Queen Miami Beach, regardless of whether you're in the market for sirloin or skirt steak.
"First is marbling -- consistent white veins of fat throughout the cut that define the flavor. Second is color," he says. "You want to look for a deep red rather than gray, brown, or pink. Finally, the meat should appear dry rather than wet, which indicates it has been handled properly."
There are also pitfalls to avoid universally among various cuts. "Cooking the steak straight from the fridge and failing to let it rest afterward are the most common mistakes," Robert says. "These both stem from a fundamental error, which is not respecting temperature."
There are also best practices for grilling that apply to all...
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