Whether it’s a medium-well bone-in hip sirloin for the adventure seeker or a rare flat iron for the multi-tasker, no two carnivores like their meats the same way. To help satiate the desire for the perfectly cooked meat, the leading step-by-step cooking app SideChef is offering insight on how to get the most out of meat:

1. Choose a Tough or Tender Cut:

Tough cuts, the shoulder or rump, tend to have less fat and more muscle and connective tissue, making the texture chewy and tough to eat. Cooking the meat low and slow breaks it down, making the meat nice and tender.

Tender cuts, the loin or filet, have more fat and are found on areas of the animal that aren’t used as frequently. These are best when cooked with high heat to sear the meat before roasting, grilling or cooking in a sauté pan to reach a specific internal temperature.

2. Cook it Low and Slow: Cooking meat for a long time at a low temperature brings out the juices in the meat, making it nice and tender. SideChef recommends braising, stewing, roasting or BBQing techniques. Whether it’s poultry in a slow cooker or pork butt cooking in the oven for six hours, low and slow is the best way to make a tough piece of meat nice and tender.

3. Bring the High Heat: The key to perfect searing on meat is to caramelize the outside, while keeping the meat juicy and tender on the inside. The perfect sear is done in four simple steps:

Coat the sauté pan with oil or butter, allowing it to get extra hot.
Place the meat in the pan and quickly take a step back to avoid any splatter.
Don’t overcrowd the pan as this overabundance will cause the meat to steam.
Finish cooking the meat in a preheated oven to desired perfection.

4. Let it Rest: The most important step to cooking meat is to let it rest so that all the juices remain inside. It is best to let the meat sit for at least five minutes, before cutting and serving.

For additional information please visit Sidechef.com.