The Food Lab: Better Home Cooking Through Science

available form of skirt steak. It generally comes with the membrane removed, making trimming an eas ...

cook it over intense heat the entire time, you’d end up with meat that burnt to a crisp on the out ...

Flank Steak It’s hard to think of a cut of meat that is more conducive to cooking for a crowd tha ...

Also sold as: Stir-fry beef (it’s usually sliced in this instance). Where it’s cut from: Th ...

Cooking: Flank has a close-grained texture that makes it suitable for serving anywhere between rare ...

knife at a shallow angle will get you pieces that are a bit wider, which makes for a bet ...

rib-eye, far more flavorful than a tenderloin, and thicker and meatier than a skirt or hanger steak, ther ...

grill, but I prefer to buy English-cut ribs. This affords me the possibility to remove the meat from the ...

level of doneness. I treat my short ribs much as I would a high-end Japanese Wagyu-style steak. Th ...

Tri-Tip Steak If you’re not from Santa Maria, California, you may not have heard of tri-tip, t ...

until medium-rare. No low-and-slow smoking, no breakdown of connective tissue (which, actually, tri-tip ...

Traditional Santa Maria–style barbecue calls for salt, black pepper, and perhaps a bit of g ...

Slicing and serving: Pull it off, let it rest for about 10 minutes (it is, after all, a big ...

stuck on a skewer, and grilled over an open coal fire, just like they do at Santarpio’s in East ...

live in an area where selling it in strips or cubes is the norm (such as New England), instead ask the but ...

against the grain. ...

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Since its shape, thickness, and proclivity for marinades makes flap similar to flank steak, you can u ...

GOING AGAINST THE GRAIN As you know, meat is made up of bundles of long muscle fibers that are laid ...

weak muscles like these will be soft and tender no matter how you slice ’em. Inexpensive cuts, ...