Noah Galuten

So then it'll actually like crisp better.

It'll get better color.

Because when there's water on the outside, which happens when you, if you like salted it 30 minutes before you cooked it, it would be like sweating water and not browning.

So either, I would say either salt it right as it goes on or like a day before.

Ah.

And the day before is great.

And so especially with like a two inch thick, and then I'll put it on the cold side of the grill, do the wood and charcoal thing.

So it's basically a reverse sear, which is the method, you know, popularized by Kenji Lopez, where you basically slow roast it in like a low heat oven to get it almost to the temperature you want it to be, then finish it in a hot pan.

So you get this like perfect crust and you have this perfectly cooked meat all the way through without like that gray band in between.

So it's like a gentle getting it up to that temperature.

And so this is that same premise, except instead of just being an oven, you're getting smoke flavor.

So then you finish it on the hot side of the grill.

I slather with this like delicious compound butter and it's this smoky, medium, rare, charred, delicious steak.

And it's a blast.

But then I also like, if I'm just throwing together a quick steak for dinner, I do what I call like Greek Taverna style from my memory of eating at once an island in Greece, again, stealing from someone and giving them credit.

Yeah, nobody invented.

Somebody grilled the first steak and no one knows who it is.

And then basically with that one, I just do, it's like buy like a sirloin, nothing fancy, get the grill really hot, olive oil,

like granulated garlic, salt and pepper, dried oregano, and then just blast it super high heat, flipping constantly, because you want to have a lot of flipping to prevent having that kind of gray line between where you want the steak to be and the crust.

So you get as much crust as possible, get it cooked to your liking, and then take it off, squeeze some lemon juice over it, and it's like, I call it Greek Taverna style, and it adds a ton of flavor to like a simple sirloin steak, and it's delicious.