Noah Galuten

Or if you want to cook on a cast iron skillet outside, just get an induction burner and plug it in outside.

Yeah.

I guess like the grill part of it feels like you're heating up a lot of things just to like, just to preheat, like, I guess put the cast iron in the oven and preheat it for a couple hours and then run outside and do it that way.

Um,

Because to me, part of it is like, part of the great part of a grill too is how easy cleanup is.

That you can cook four different things at the same time and then just brush it and you're done.

And not having pots and pans and all that stuff.

I know, it is great.

There are great steaks to cook inside on a stove or outside an induction burner.

And I'll do that just for like air quality and smell and spatter.

Yeah.

But if I'm cooking on a grill, I'm just going to cook on a grill.

I think, you know, there's a million ways to cook a steak.

And I like to figure out the way that I like to do it in every format.

So there's like the smoke grill version, which is the best I've ever made in my life, which is in this book, which is you buy like a two inch thick bone-in ribeye, salt it overnight in the fridge so it dries out the surface area.

Overnight.

Yeah.

With steak, if you salt it like a day in advance, works with chicken and stuff too.

is it seasons all the way through, first of all, which is great.

It also dries out the surface of the product.