Use fast, dry-heat methods (grill/sear/sauté/stir-fry/fry/broil) for tender cuts
Tender cuts are best suited to fast, dry-heat methods like grilling, searing, sautéing, stir-frying, frying, and broiling.
The video places grilling (gas or coals), searing, sautéing, stir-frying, frying (deep or pan), and broiling into the fast-and-dry quadrant. It recommends these for tender cuts (and also notes they work well for items like fish, vegetables, poultry, and loin cuts).
The short version
- Fast/dry includes grill, sear, sauté, stir-fry, fry, broil.
- Loin/tenderloin cuts are highlighted as especially suited to fast/dry methods.
Why it works
Tender cuts don’t need collagen breakdown; quick high-heat methods cook them through while developing exterior browning/flavor.
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