Kimbal Musk

That's true. All the thickness of the steak, that'll make a difference. But for the most part, if you... If you're able to see it, versus table salt, for example, this just disappears. You just can't see what you're putting on your steak. You can't really learn as a result.

That's true. All the thickness of the steak, that'll make a difference. But for the most part, if you... If you're able to see it, versus table salt, for example, this just disappears. You just can't see what you're putting on your steak. You can't really learn as a result.

Yeah. Like a good New York strip from a good rancher that, you know, there's a lot of... discussion, controversy on how cattle should be raised. And we have a very different approach, which is we know how our cattle are raised. We go to the farm. We get to know the rancher.

Yeah. Like a good New York strip from a good rancher that, you know, there's a lot of... discussion, controversy on how cattle should be raised. And we have a very different approach, which is we know how our cattle are raised. We go to the farm. We get to know the rancher.

Yeah. Like a good New York strip from a good rancher that, you know, there's a lot of... discussion, controversy on how cattle should be raised. And we have a very different approach, which is we know how our cattle are raised. We go to the farm. We get to know the rancher.

And sometimes you do want to have them be finished on, like they'll be grass-fed for the most part, but then there's some sort of cool recipe of food you're giving them that will then make them taste better. And sometimes it is actually pretty good to have 100% grass-fed. I've had some amazing ranchers that show me that the flavor is all there.

And sometimes you do want to have them be finished on, like they'll be grass-fed for the most part, but then there's some sort of cool recipe of food you're giving them that will then make them taste better. And sometimes it is actually pretty good to have 100% grass-fed. I've had some amazing ranchers that show me that the flavor is all there.

And sometimes you do want to have them be finished on, like they'll be grass-fed for the most part, but then there's some sort of cool recipe of food you're giving them that will then make them taste better. And sometimes it is actually pretty good to have 100% grass-fed. I've had some amazing ranchers that show me that the flavor is all there.

For the average person that might go to Whole Foods or a grocery store, I think the simplicity of a good steak, it is important to get good sourcing, but also it's just good.

For the average person that might go to Whole Foods or a grocery store, I think the simplicity of a good steak, it is important to get good sourcing, but also it's just good.

For the average person that might go to Whole Foods or a grocery store, I think the simplicity of a good steak, it is important to get good sourcing, but also it's just good.

Yeah, New York strip. Yeah. I like the fact that it's lean, but if you want the fat, you can dive into that little strip of fat or you can leave it alone because you don't want it that night. And it's also a great steak for adding something.

Yeah, New York strip. Yeah. I like the fact that it's lean, but if you want the fat, you can dive into that little strip of fat or you can leave it alone because you don't want it that night. And it's also a great steak for adding something.

Yeah, New York strip. Yeah. I like the fact that it's lean, but if you want the fat, you can dive into that little strip of fat or you can leave it alone because you don't want it that night. And it's also a great steak for adding something.

Like if you want to, you could either do a pepper sauce or you could do a lot of ground pepper, which gives it a peppery, it's not sauce, but it's a peppery steak. It's a really good, a canvas for other things.

Like if you want to, you could either do a pepper sauce or you could do a lot of ground pepper, which gives it a peppery, it's not sauce, but it's a peppery steak. It's a really good, a canvas for other things.

Like if you want to, you could either do a pepper sauce or you could do a lot of ground pepper, which gives it a peppery, it's not sauce, but it's a peppery steak. It's a really good, a canvas for other things.

Yeah, pretty much. Actually, I will say there's another one, garlic. This is my favorite recipe for steak is you season it, both sides, salt and pepper, You saute it in a little olive oil, barely anything. And you're getting a nice crisp, like a golden, dark golden brown on both sides. The other trick with cooking a steak is don't touch it. You just put one side.

Yeah, pretty much. Actually, I will say there's another one, garlic. This is my favorite recipe for steak is you season it, both sides, salt and pepper, You saute it in a little olive oil, barely anything. And you're getting a nice crisp, like a golden, dark golden brown on both sides. The other trick with cooking a steak is don't touch it. You just put one side.

Yeah, pretty much. Actually, I will say there's another one, garlic. This is my favorite recipe for steak is you season it, both sides, salt and pepper, You saute it in a little olive oil, barely anything. And you're getting a nice crisp, like a golden, dark golden brown on both sides. The other trick with cooking a steak is don't touch it. You just put one side.