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The question: A lot of my guests ask for well-done steak. What cuts can I serve that hold up to thorough cooking on the grill?
Osei Blackett, Chef-Owner, Picky Eaters, Brooklyn, NY

Osei, How did the advice work? “Great advice. We use skirt steak at the restaurant and we use the dry rub. We also tried a wet rub and even though it was flavorful, it was not as moist as the one we did with the dry rub. For the dry rub we use salt, sugar, paprika, dried thyme and black pepper. We apply the rub to the steak and let it sit for 12-16 hrs and then grill it, usually for sandwiches.”

How did I do? Hit!



The question: Occasionally we get negative comments on Yelp and other review sites. Should I respond?
Natalie Kalb, Director of Marketing and Public Relations, Mercadito, New York, Chicago and Miami

Natalie, How did the advice work? “Quite honestly, I think that Yelp has just lost a lot of credibility, strength and buzz. No one cares about what is on it anymore. And, I am sorry, but I didn't actually respond to people's bad comments because I think that sometimes it makes the issue larger than what it really is, and we give importance to something that is not.”

How did I do? Miss

So one hit and one miss. Leave a comment to let me know how the advice worked for you.
 

Jonathan Deutsch, Ph.D. is one of our Advice Guys and associate professor of culinary arts at Kingsborough Community College, CUNY and public health at the CUNY Graduate Center.  He is the author or editor of six books including Culinary Improvisation (Pearson, 2010).

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