Five Must-Try Meat Cooking Methods

This method involves cooking in a hot pan over a heat source to develop a seared crust. Works best for ground meat and smaller, tender cuts such as boneless chops, filet and strip steak, and boneless chicken.

Cooking under direct heat to develop a seared crust. Works best for larger, tender cuts such as bone-chops, Porterhouse steak, and bone-in chicken.

Using indirect heat to cook food evenly throughout. Works best for large, thick cuts and roasts such as whole chicken, beef tenderloin and pork loin roast.

A grill is essentially an outdoor oven that allows for both broiling and roasting. Smoke can also be used to add flavor. Works best for tender cuts such as a pork steaks, baby back ribs, kabobs, and brats.

Searing, then simmering in a flavorful liquid such as broth, soda or beer. Works best for tough cuts and roasts such as short ribs, pork shoulder roast, and beef brisket.