We're seeing more and more USDA Prime meat at Costco and other locations. Are you jumping on that bandwagon in your grilling at home?
I notice in the NY steak recipe in the mini PDF of your book that there's no recommended meat grade. Is there a general recommendation in the book for USDA Choice or better? If not, why not?
I notice in the NY steak recipe in the mini PDF of your book that there's no recommended meat grade. Is there a general recommendation in the book for USDA Choice or better? If not, why not?