Meat expert Jess Pryles argues that many Americans rely on outdated steak-cooking advice, particularly the idea that a steak should only be flipped once. She says better results come from understanding the cut of meat and using sound cooking techniques rather than following rigid rules.

Pryles, an Austin-based live-fire cooking expert, meat educator and Food Network personality, draws on her experience studying barbecue and meat science. Her forthcoming book, “Prime Cuts”, aims to help readers choose and enjoy meat, including by identifying budget-friendly cuts that can perform well when cooked properly.