Grilling steak to perfection requires mastering temperatures and searing techniques. From gas-grilled BBQ wings to electric-grilled ribs, discover how to finish meat in the oven for restaurant-quality results.
The aging process of beef improves its flavor and tenderness. According to "Fine Cooking" magazine, most beef sold in supermarkets is vacuum-packed or shrink-wrapped to a styrofoam tray. This is known wet-aging. Dry-aged beef undergoes a much more time-consuming process.
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London broil is not a cut of meat, but a type of beef preparation that involves marinating then slowly cooking a thick cut of meat. According to a 2011 article in "The New York Times," London broils can come from the round, flank, shoulder or sirloin of the cow.
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