Make Your Meat Tasty

Your ability to cook plays a huge role in your quest for a lean, muscular body and peak performance.

If you want to be strong, shredded and live a long, healthy life, make it a priority to improve your cooking.

Now notice I said, "Improve your cooking" not "Be a gourmet French chef."

Most young guys have no idea what to do in the kitchen.

Luckily I grew up in a household where all of our meals were home made vs. already prepared… I picked up a lot from my parents in the kitchen for sure!

I see cooking as a time to relax and reconnect with the earth, which is why the ingredients you use should come from the earth, not from some lab.

Think about it – there are only a few activities that we do today that humans did hundreds of thousands of years ago.

Cooking & eating.

The eventual elimination of what was cooked and ate.

Sex.

drunkAnd maybe pulling pranks on the first guy to pass out.

I know for a fact if I was a caveman I’d find some coal or something to draw on Rex. Poor Rex is always the first to go!

Anyway, by far the biggest question I get from guys is, "How do I cook meat?"

It’s so mind-boggling to me because I’ve cooked for myself since I was 15.

Not all the time, but once in a while I would fire up a steak or something if mommy wasn’t around to feed me.

Now I’m going to share my easy meat cooking guidelines so you can start getting quality protein in without all the sugary sauces (almost every sauce on prepared meat has loads of sugar) , preservatives, or other physique-sabotaging ingredients.

Step 1 – Buy the Meat

First of all, this has got to be the meat in the fresh section, not the frozen section. The frozen stuff usually has sugar, chemicals, and other ingredients you don’t want or need, and it’s usually more expensive.

The meat you buy can be pork, chicken, beef, turkey, or lamb, it doesn’t matter. I’ll also give my easy fish recipe too.

If you shop at the regular grocery store, go for leaner cuts of meat – skinless chicken breasts, round steaks, pork loin chops, etc.

This is because fat is where toxins are stored and it’s more likely that conventional meats (non-organic, pasture fed) have more toxins.

So to avoid toxins in conventional meats, choose leaner cuts.

If you buy organic/free-range meat, eat whatever cut you like – the fat is good for you!

Step 2 – Season the Meat

For the meats above (pork, chicken, beef, turkey, lamb), all you need is some garlic powder and fresh ground black pepper (get your own pepper mill, it’s worth it).

Sprinkle some on evenly on both sides of the piece of meat.

Press it in a bit with your fingers to make sure it sticks.

For most types of fish, I like to squeeze fresh lemon juice on it, put some melted butter over top, then sprinkle some dried dill and black pepper over top.

Step 3 – Cook the Meat

Steps 1 and 2 are no-brainers.

Step 3 is the most important part and it gets better with practice.

The key is to cook the meat until it’s done and no more.

Overcooking makes meat dry, chewy, and gross, while the right amount of cooking makes any meat juicy and tasty.

I BROIL pretty much everything, flipping it once halfway through.

Most normal steak size meat portions take 20-25 minutes.

Thicker chicken can take longer, especially with the bone in.

Fish is usually shorter, like 15-20 minutes.

If you’re not sure how long to cook for, put it in for the shorter range, let it sit for a minute, then cut it open and see if it’s done.

Beef and lamb can be a little pink/runny.

Pork, chicken, turkey, and fish you want done, but not overdone.

Just give it a try, the more you do it, the better you’ll be able to judge the correct amount of cooking time.

Step 4 – Eat the Meat

You’ll probably need to add salt at this point.

Add salt after cooking to maximize juiciness.

I highly recommend Celtic sea salt, as regular table salt is not fit for human consumption and should only be sprinkled on icy driveways.

Here are some good condiment pairings:

Beef: horseradish, sauteed mushrooms + onions in a dash of soy sauce

Pork: dijon mustard

Lamb: horseradish or dijon mustard

Chicken / Turkey: Frank’s Red Hot

Fish: just eat the damn fish

Step 5 – Experiment

Now the basic recipe that I’ve shared is pretty much how I cook 80% of my meats. But I will throw the following spices into the mix, experiment yourself and see what you like:

  • Paprika
  • Chili powder
  • Thyme
  • Oregano
  • Italian blend
  • Ginger powder
  • Turmeric
  • Cayenne pepper

None of these spices are overly strong, so buy 1 at a time to see if you like it then keep experimenting.

I also search for recipes online all the time… Good old Google always serves up a tasty dish.

But instead of searching, how about you leave me a good recipe to try? Then if I get a good one, I’ll post some of my fancier recipes later on.

Leave your tasty recipe below:

 

 

 

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wrestler strengthPhil Simscork_boi Recent comment authors
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wrestler strength

Thanks for the recommendations on the spices! I’ve been using different rubs but I’m pretty sure I could be doing better, and using a lot less sodium by mixing and matching traditional spices.

Phil Sims

Good post Eric. Nice basic tips. It never fails to amaze me just how ignorant people are when it comes to eating.

When I do consultations with new clients and give them the lowdown on why they’re in bad shape and what they need to do to get in better shape, the first thing I do is analyze their diet.

What you eat is SO important when you’re training – no matter what your goals are. And of course, if you want to be able to eat better, you need to be able to cook better 🙂

cork_boi
cork_boi

Yo
I like to spread Dijon mustard on my steak and drizzle over soya sauce…very tasty.
Steam a chicken breast (or leg) on a plate, covered in finely chopped ginger, garlic and spring onion. Pour over some pure sesame oil and eat.
Thai beef salads are damn fine and seem to fit the nutrition-itsu requirements.
What’s your view on Tofu Eric? Should it be considered in the nutrition-itsu? I like to cube some Japanese silken tofu, cover in finely chopped spring onion and coriander (cilantro) and drizzle over extra virgin olive oil and soya sauce. Yum yum.