Meat Cooking Tips
Steak Cooking Tips From Your Hook & Hock Butchers CHOOSE YOUR CUT- Fattier Cuts such as Ribeyes, New York Strips, Leaner Cuts such as Tenderloin, Top Sirloin, Hanger, Flatiron, Flank DRY AND TEMPER- remove from packing, pat dry, season, salt and pepper, and let meat come to room temperature for 30-60 minutes HEAT- Heat grill, cast iron or pan […]