Flip Less, Eat Better: Jess Pryles' New Steak Wisdom

Jess Pryles hails from Austin, Texas and brings a passion for fire-side cooking to her audience. She authored the cookbook Prime Cuts to demystify meat selection for regular shoppers. Back in the day, she felt completely overwhelmed when visiting a butcher shop. Now she works hard to remove that fear and build confidence around the meat counter.

One common misconception she challenges is the old advice to flip a steak only once during cooking. Her own method, which she calls keep flipping, proves far more effective. When done correctly on a charcoal grill, this approach creates perfectly cooked meat without burning either side. She gained her expertise through a graduate certificate in meat science from Iowa State University.

Cost shouldn't automatically mean higher quality when choosing cuts. Pryles advises against letting price tags fool you into spending more. Excellent value exists in flat-iron steaks and boneless short ribs found in the chuck section. Lamb is another hidden gem that has recently dropped in cost to match beef prices. These insights come directly from her hands-on experience in the kitchen. And remember, properly frozen meat remains safe as long as it stays below forty degrees Fahrenheit.

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