Beef

Buy fresh beef, preferably from a butcher, and age it yourself before using. Allow beef to rest in the meat-keeping compartment of a refrigerator for several days until liquid drains off and the meat turns from bright red to a darker brownish red.

Specific cuts include London broil and flank steak. With London broil, look for the “oyster cut,” which is a bit smaller than regular London broil. It is shaped like an elongated oval, a bit pinched in the center, like two oysters side by side. A kosher butcher will know this cut readily. Others may not, so be specific. With flank steak, choose a thick cut because it will cook well on the outside but retain pinkness and moistness inside.