Top blade and top sirloin are the best cuts of meat for making kebabs. We suggest butterflying the cubes before marinating them, because it provides more surface area for the marinade to penetrate in a shorter amount of time. Here’s how: Cut the meat into large cubes and then in half again almost through at the center, making sure to leave the meat attached on one side.
To prevent the outer layer of meat from pulling away from the rib-eye muscle during cooking, tie up a roast at both ends, running the kitchen twine parallel to the bone.
A thick T-bone or porterhouse steak weighs between 1½ to 2 pounds, which is too much for a single serving. To break it down, slice close to the bone to remove the larger strip section, then turn the steak around and cut the smaller tenderloin section off the bone. Cut each piece crosswise into 1/3-inch-thick slices, making sure each person gets some tenderloin as well as some strip meat.
Throwing together an impromptu spaghetti dinner is an easy weeknight meal, but meatballs aren’t necessarily a quick project. A great shortcut is to use sausage: Remove all the filling from the casing, and then roll small sections of the filling into balls and fry them in a skillet.
Cutlets from the store can be uneven in size, so we prefer to make our own. Cut a tenderloin crosswise into six equal pieces, including the tapered tail end. Stand each cutlet on its side and sandwich it between two sheets of plastic wrap or parchment. Pound gently with a mallet or a meat pounder to an even ½-inch thickness. The thin tail piece of the tenderloin, however, requires extra care to produce a cutlet: Fold the tip of the tail under the cut side before pounding
Like these? See more quick tips at Cook's Illustrated.