Better Meat: Simple Tips for Tender, Flavorful Results

Cooking meat well does not have to be complicated. A few simple habits can make beef, pork, chicken, and other meats juicier, more flavorful, and more consistent.

Let Meat Rest Before Cutting

After cooking, give meat a few minutes to rest before slicing. This helps the juices settle back into the meat instead of immediately running out onto the cutting board.

For steaks, chops, and roasts, resting also gives the internal temperature time to even out.

Use a Meat Thermometer

Color alone is not a reliable way to tell whether meat is safely cooked. A food thermometer is the best way to check. USDA guidance recommends these minimum internal temperatures:

• Beef, pork, lamb, and veal steaks, chops, and roasts: 145°F, followed by at least a 3-minute rest
• Ground beef, pork, lamb, and veal: 160°F
• Chicken, turkey, and other poultry: 165°F

Don't Keep Flipping It

For pan-fried or grilled steaks and chops, let the meat develop a good browned surface before turning it. Constantly moving it around can make it harder to develop that flavorful crust.

Pat the Surface Dry

Before browning meat, gently pat the outside dry with a paper towel. A dry surface browns more effectively than a wet one.

This is especially helpful for steaks, chops, roasts, and chicken pieces.

Season Ahead When Possible

Salt can be added shortly before cooking, but many cuts benefit from being seasoned a little earlier so the flavor has time to work its way into the surface.

Marinades can add flavor and sometimes help tenderize certain cuts, but longer is not always better, especially with acidic marinades.

Cut Against the Grain

Look at the direction of the muscle fibers and slice across them rather than in the same direction.

Cutting against the grain shortens the fibers and can make tougher cuts noticeably easier to chew.

Don't Crowd the Pan

When too much meat is packed into a skillet, moisture builds up and the meat tends to steam rather than brown.

Cook in batches if necessary so there is some space around each piece.

Use Lower-Cost Cuts Wisely

Less expensive cuts can be excellent when matched to the right cooking method.

Tougher cuts often benefit from slow cooking, braising, stewing, or other methods that give connective tissue time to soften.

Tender cuts generally do well with faster methods such as grilling, broiling, or pan searing.

Keep Raw Meat Separate

Use separate cutting boards or thoroughly wash utensils and surfaces that have contacted raw meat before using them for cooked food or fresh ingredients. This helps prevent cross-contamination.

Samantha's Cookbook Tip

A good meat thermometer may be one of the most useful tools in the kitchen. It takes the guesswork out of cooking and can help prevent both undercooking and unnecessarily drying out a good piece of meat.