#meat-preparation

#meat-preparation

A thin cut of lamb needs a long marinade in salt and spices, plus an acid like wine or citrus to help tenderize and flavor the meat.

The rule I go by, especially if you have the time, is resting your steak as long as it took you to cook it.

Always grind meat chilled. Fast-chilling the meat helps keep the shape of the ground meat and prevents it from smearing too much on the grinding plate.

Prime rib should never be cooked directly from frozen. Thawing ensures optimal taste and texture, prolonging cooking time if done improperly.

Rotating meat on the grill creates desired crust and flavor. Utilize crosshatch marks for taste, varied color for depth. Adjust positioning on grill for optimal cooking and coloring, enhancing overall dish.