Which cooking method is most suitable for prime cuts of meat?

Pan frying is the most suitable cooking method for prime cuts of meat because it allows for quick cooking at high temperatures, which helps to develop a flavorful crust while keeping the interior tender and juicy. Prime cuts, such as ribeye or tenderloin, are inherently more tender due to the marbling and muscle structure they possess. Pan frying enables the natural flavors of these high-quality cuts to shine through, as the Maillard reaction enhances the taste and texture of the meat when seared properly.

In contrast, slow braising and stewing are methods better suited for tougher cuts of meat that benefit from long, moist cooking to break down connective tissues. Boiling, on the other hand, often leaches flavor and moisture from the meat, which is not ideal for prime cuts where maintaining the integrity and rich flavors is crucial.