James Barry

So if you want to sample it, first try it raw.

And then when you go to cook it, cook it when it's still pink.

You don't wait for it to be gray.

Because we have to remember, when you cook something, there's residual heat.

So you don't want to cook it all the way.

And this goes for anything, muscle meat, anything.

You don't want to ever cook it all the way in the pan.

Because the minute you pull the pan off the stove, it's still cooking.

Even when you put it on your plate, it's still cooking.

So you always want to pull back a little bit.

Um, you'll just, you'll like the food better.

It will be more juicy.

It's just way better.

Right.

And here's another tip is a lot of people always just throw salt all over the muscle, the meat, you know, like the steak, but what does salt do to meat?

It, it pulls out moisture.

Right.

So really what you want to do is you want to put the salt on the fat and not put it on the muscle meat, and you'll have juicier steaks.

Yeah.

And even better is you take the steak, you put the salt, just use a little salt on the fat, and then you compound some butter.