Your Grill Is Not the Best Place to Cook Every Cut of Steak. Here's What Chefs Recommend
Cooking steak properly doesn't require a culinary degree. The basics are simple: sear it, then track the internal temperature with a thermometer or this hand trick, but not every cut behaves the same way. The thickness, texture, and fat content play a major role in how a steak responds to different methods, and there's no single one-size-fits-all process for cooking perfect beef.
Still, a few principles hold true no matter which cut you're choosing for the grill or elsewhere. Christopher Robert, executive chef at Queen Miami Beach, looks for even marbling -- the white fat running through the meat -- along with color: a deep red rather than gray, brown or pink. The surface matters too, he says, and should look dry, not wet, a sign the meat has been handled properly.
Cooking steak well involves even more nuance — and plenty of pitfalls, depending on the cut....
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