Big Red Meat Michael Chiarello grills up some big batches of big red meat and tells you how with great Porterhouse, flank and ribs recipes — but first, a few meaty tips for you would-be grillers.
- Meat should sit at room temperature for about 45 minutes before grilling to ensure more even cooking.
- Michael says liberally season the meat, because you'll lose some of the seasoning during cooking.
- When grilling, Michael says leave the meat alone. Constant turning of the meat just interrupts the cooking
process.
- Once the meat is cooked, let it rest for about ten minutes before cutting. Waiting helps the meat retain some of its juiciness.
Knife Essentials
What knives do you need for use in your kitchen?
- Knives should feel balanced and comfortable in your hand.
- Don't handle your knife with an awkward, chopping motion.
- Roll the blade against the cutting board so you don't abuse the sharp edge.
- There are several methods for knife sharpening, including using a sharpener with diamond dust, using a commercial sharpener and taking your knives to a professional.
- Your knives should always be stored in a knife block to protect them — and your hands!
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