Meat expert Jess Pryles recommends "just keep flipping" steaks and using meat thermometers to improve home cooking.
Jess Pryles, a Texas-based grilling expert and author of the upcoming cookbook "Prime Cuts," says many Americans follow outdated advice when preparing meat. The meat science graduate and Food Network personality argues that constant flipping is the superior method for cooking steaks, particularly over charcoal, as it ensures the meat cooks more evenly. Pryles advises consumers to look beyond high prices to find quality, suggesting that inexpensive cuts like flat-iron steak and boneless short ribs often outperform pricier options. She also encourages shoppers to try lamb, noting it is an underrated protein that is now priced similarly to beef. To save money and reduce guesswork, Pryles recommends using a meat thermometer and notes that properly frozen meat remains safe to eat as long as it stays below 40 degrees. Her new guide, "Prime Cuts: The Essential Guide to Choosing and Enjoying Meat," is scheduled to hit bookshelves in October to help home cooks feel less intimidated by the meat counter.