Jess Pryles says the old rule to flip a steak only once is wrong, arguing that repeatedly turning it—especially over charcoal—cooks meat more evenly and prevents one side from overcooking.
Elevated beef prices are also driving her advice at the meat counter: she recommends lower-cost cuts such as flat-iron and chuck-based Denver steak, and says lamb is now priced close enough to beef to merit a look.
Frozen meat can stay safe for months if kept below 40 degrees, Pryles said, though quality may fade over time; she called a meat thermometer the simplest tool for removing guesswork.
Prime Cuts, Pryles' guide to beef, pork and lamb aimed at less intimidating the meat counter for home cooks, is due out in October.