Meat recipes for every occasion include slow-cooked elk, low-sodium pork tenderloin, and perfectly seared filet mignon. Master oven-roasting in bags and electric smoker techniques for the best pulled pork.
Beef chunks, cut from less tender parts of the cow, are best cooked slowly with moist heat. Slow cooking in liquid keeps them moist while breaking down the tendons that make the meat chewy. If you don't need cubes of meat, you can get additional tenderness by pounding the meat before cooking.
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The naturally tender New York strip steak becomes even more succulent when cooked quickly over dry heat. Cooking over high heat produces a nice crust while keeping the interior tender. The seared outside helps keep moisture and flavor in.
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The flank steak is a very lean cut of beef from the underbelly of the cow. Because it has long muscle fibers and little marbled fat, it requires proper cooking and slicing to bring out the tenderness.
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For fast cooking, choose thin, boneless chops with grayish-pink color and a small amount of fat marbling. A 1/2-inch chop cooks more quickly than thicker cuts. If possible thaw frozen pork chops in the refrigerator, but in a pinch you can cook them from frozen, so long as you allow for longer cooking times.
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