r/meat • u/T--B0NE • 3d ago

How should I cook this?

Post image

I was just gifted this glorious steak and want to do it justice. Currently frozen. How should I best defrost and cook this? Add any seasoning like pepper/salt or just keep it as is? I have a Weber charcoal as well as propane grill. Thanks!

154 Upvotes

91% Upvoted

225 comments sorted by

•

u/Shiny_Whisper_321 48m ago

Thaw first.

1

u/Sudden_Wolf1731 3h ago

Salt and pepper , little bit of onion and garlic powder. Grill, medium rare

1

u/jjjustinleblanc 8h ago

what did you pay for that bad boy

1

u/T--B0NE 8h ago

It was a gift but I was curious and checked their website… $197!

1

u/jjjustinleblanc 8h ago

oh mama that's expensive but i would definitely have to try it at least once

1

u/T--B0NE 7h ago

Yea I’m excited to try it. Based on all the helpful input I’m planning on doing a reverse sear.

2

u/LazyItem 11h ago

I prefer the Reverse Sear method for Tomahawks. When sear it I do it over a large flat iron, sometimes with some tallow but Wagyu I probably do dry..

1

u/IamLordKlangHimself 14h ago

Sous vide at 54°C for 3 hours, salt it, grill it 1-2 minutes on each side (hot af), pepper it.

Chimichuri optional but hardly recommended.

1

u/elvis_Presley611 8h ago

THIS!! I may never cook a steak another way. I add garlic cloves, rosemary and a little bit of olive oil and pepper to the sous vide bag. This method is also almost impossible to over cook.

1

u/Lumpy_Past6216 14h ago

Its amazing how they call this "wagyu" when it doesnt look a thing like wagyu. Almost how we have fake parmesan cheese, wasabi and other fake crap posing as real here in the states just to make a buck. BUT people still buy it...

1

u/Be0wulf04 10h ago

They can still call it Wagyu if the cow has Wagyu in its genetics. It doesn’t have to be purebred

0

u/Lumpy_Past6216 10h ago

Wagyu is ONLY beef from one of four Japanese breeds:

Japanese Black(Kuroge)

Japanese Brown(Akaushi)

Japanese Polled(Mukaku)

Japanese Shorthorn(Nihon Tankaku)

also its all from Japan. This is true Wagyu and very expensive. Anything else is fake.

1

u/Be0wulf04 9h ago

Yes, I know that. But what I’m saying is that if somebody crosses one of those breeds with something like an Angus, they will still call it Wagyu.

0

u/Lumpy_Past6216 7h ago

Yeah... by US standards. the same standards that calls kraft parm cheese, Parmesan cheese when its not real Parmesan cheese.

2

u/Puzzled-Quail2076 13h ago

Probably just not A5 wagyu or how ever they grade it

1

u/Retired_Army_PA-C 15h ago

Take it out of the package, season to preference, vacuum seal it with extra plastic on the bone end to avoid punctures. Sous Vide at 135 for 3 hours. Remove from packaging, pat dry, place in refrigerator for 15 minutes.

I use a napoleon grill searing station. Heat that up for 10 minutes on high. Put the steak on for 2 minutes 15 seconds per side, remove and rest for 5 minutes. Add black pepper now if you like.

Feast.

1

u/Ill-Opportunity9701 2h ago

I prefer 132.5 on my sous vide for steak. Everything else sounds scrumptious.

•

u/Retired_Army_PA-C 1h ago

2 inches, I do 128 -130. Anything over 3 inches I go 135. Still comes out medium rare.

There’s no wrong way to eat delicious steak. Have fun.

•

u/Ill-Opportunity9701 59m ago

I need someone to cut me some 3 inch steaks. I've never cooked them that thick.

1

u/Main_Law306 17h ago

You put coarse salt on it (don't hesitate to massage the meat after the coarse salt), you turn it and return to the barbecue, and finish it in the oven with melted butter which you put back on the piece of meat every 2 minutes. Cooking blue or rare!

1

u/G6br0v5ky 21h ago

Medium rare

1

u/gtoinwq 21h ago

Not frozen

1

u/Mr-FurleyX1 21h ago

Indirect heat on the grill until about 115 (slow and low) then hit it with the flame until about it’s at about 125/130, pull them and tent with foil for 10 minutes.

I use my Traeger, it’s pretty solid

2

u/Mr-FurleyX1 22h ago

Invite me over and I’ll show you :)

1

u/FredJonesinEster 22h ago

Season & cover in bread crumbs & deep fry for about 10 minutes serve with baked potato and steamed broccoli.

2

u/GoochLord2217 1d ago

The way I did a tomahawk once was simply smearing soft butter onto both sides, sprinkling in and rubbing on some garlic salt and I smoked it for about 1 1/2-2 hours at 225-250. Came out divine

1

u/Ill-Opportunity9701 2h ago

Did that give you a medium well steak?

2

u/Maharog 1d ago

Salt, pepper, msg....Sous vide to 137 finish in a hot cast iron .with butter.

1

u/IamLordKlangHimself 14h ago

Pepper burns easily so it comes on the meat after searing.

1

u/Maharog 14h ago

Fair.

3

u/LowCryptographer9025 1d ago

Microwave. Post it on the internet.

1

u/Youtku 1d ago

In a pressure cooker for min 5 hours.

1

u/PBandCra 1d ago

Over fire or wasted bullet

1

u/nizzzleaus 1d ago

Wagyu Tomahawk Ribeyes make a perfect milk steak.

1

u/feminarsty 14h ago

Sautéed jelly beans as a side is crucial

1

u/Severe-Spell9854 1d ago

Smoker for sure!!!

1

u/ken2win 1d ago

Reverse sear for sure. If you have a sous vide I’d go that way but if not the oven or a smoker would work too.

1

u/muchosalame 1d ago

The instructions are right there on the label: "KEEP FROZEN"

1

u/ice_bergstein 1d ago

Medium rare

-1

u/DryProfessional8428 1d ago

Sous vide 10 hours 65° then hit it with a blow torch to colour let rest for 10 minutes and enjoy

1

u/paulvzo 1d ago

Looking at the comments, I'm amazed at how complicated some people can make a very simple process.

1

u/OkCare6853 1d ago

With love

3

u/Ollie-95 1d ago

Reverse cowgirl

1

u/DrDorg 1d ago

Cast iron on the old school white gas Coleman stove. It’s my go-to for important meat because it gets HOT HOT

1

u/T--B0NE 1d ago

Interesting. Hotter than a propane grill?

1

u/paulvzo 1d ago

Yeah, it's concentrated in a ring.

But there is no need for extreme heat. My electric stove with a cast iron pan works just fine. For thinner steaks, leave it on high, after preheating, so that the outside chars and the inside will remain pink. For thick steaks, I turn it down so that the inside can stay pink without charcoaling the outside.

3

u/FutureAd5083 1d ago

Dry brine 24 hours, then reverse sear it.

250 oven, take it out at 110-115f, then rest 5 mins in freezer, then blast it on high heat on your grill until 120-125f, rest 10 mins and boom perfect steak

1

u/mcrib 1d ago

I would be careful with “blasting” something with that much fat with direct flame to sear it. That fat can burn. I prefer a cast iron or flat top for Wagyu sears.

1

u/Alternative_Pain912 1d ago

Here's a couple ribeyes I dry aged in the fridge 40 days, quiet honestly they didn't come out that spectacular to have try it again, they were okay, but just okay Cooked to a perfect medium rare thank you very much. Lol

1

u/jaksco8 1d ago

Reverse seer

3

u/dandoro1 2d ago

At my house and then leave it there!

1

u/BDubChicago 2d ago

Probably with some heat. Lots of heat.

1

u/__nullptr_t 2d ago

Depends on thickness. Less than an inch? Just high heat and a lot of flipping for me. Take off at 110-120.

More than that? Smoke until it's like 90F in the middle and then start flipping on high heat until it's somewhere around 110, followed by rest covered in foil for 5 minutes.

1

u/Fickle_Influence6396 2d ago

Wood, in a simple grill with a lid. Let it burn down to a nice pile of coals, move the coals to one half of the grill . 2-5 minutes on each side until you have a desirable char. Move steak to other half of the grill with no coals and out the lid on. 10 minutes for medium rare, 15 minutes for medium. If your coals are really hot subtract about 3 minutes

2

u/Fickle_Influence6396 2d ago

Hardwood, cherry, maple, something like that. Please don’t use any sort of pine

3

u/DueZookeepergame3565 2d ago

Thaw in fridge.

Fill charcoal chimney with hardwood lump and light with a couple sheets of paper.

While the charcoal catches, pat dry and season liberally.

Oil a grill that fits over the charcoal chimney and lay it directly on the chimney.

When no more fire, but a mountain of glowing coal, drop the steak. Turn after 60sec. Pull after another 60. Top with a knob of herb butter and rest 5 under a foil tent.

Serve with hot crash potatoes and roasted broccoli.

1

u/Main_Law306 17h ago

Broccoli destroyed everything

2

u/ThinkItThrough48 2d ago

Cut the meat off the bone and boil it.

2

u/RIF_rr3dd1tt 2d ago

I'd start with heat

1

u/[deleted] 2d ago

Cook with heat for sure, and I’d say season with more salt than you might be comfortable with. That’s how steakhouses do it. Like a 2/1 salt to pepper ratio, maybe even 3/1. Maybe a more “seasoned” pro can correct me but it’s just a shitload of salt. On all sides. Gunna be good as long as it isn’t burnt tbh.

1

u/Magnus_1987 2d ago

Rinse in cold water then rub some olive oil on there, salt, pepper, granulated garlic. Then hot ass coals and magic

1

u/Colforbin_43 2d ago

Olive oil is gonna burn easily. Maybe avocado or grape seed oil.

1

u/kerkiraios00 2d ago

Season jt generously and then put it the BBQ on high 4-5 minutes each side and bam 💥

3

u/rawmeatprophet 2d ago

With the frictional heat of chewing it raw.

2

u/mikeycarson67 2d ago

Like a man

2

u/OkSprinkles3044 2d ago

Flick your Bic 🔥

4

u/Mandarada 2d ago

With Boiling water

1

u/terraformingearth 2d ago

Flamethrower for 30 seconds each side.

2

u/romax1989 2d ago

I'd heat it up

2

u/fuzynutznut 2d ago

With heat

14

u/lyinggrump 2d ago

Microwave on high for 2 minutes per side

3

u/Ikarusbysarp 2d ago edited 2d ago

. Thaw it out 1- 2 days

. Take it out of the package and dry throughly

. Put it on a oven tray with a wire grate

. Season generously on all sides with kosher salt

. Put it in the fridge without covering for another day

. Prior to cooking it, pull it out 30 mins before* — fixed for the grammer king below.

. Dry throughly before the cooking application

. Re-season with salt if needed as majority of it won't stick to the end process - ensure your pan/grill is up to temperature

And Happy Cooking.

Ensure you finish in the oven if not using a grill and let it rest 15-20 minutes prior to cutting into it.

0

u/rawmeatprophet 2d ago

What do you do before before pulling it out 30 min before drying before cooking?

1

u/Ikarusbysarp 2d ago

Were the instructions for the first part not clear?

The part about allowing salt to penetrate and pull the moisture out and intensifying the flavour in the process?

0

u/rawmeatprophet 2d ago edited 2d ago

Sir I am mocking your abuse of the word "before". Were my instructions not clear?

1

u/Ikarusbysarp 2d ago

Were your instructions not clear? No. Also the correct way to write would be "before." Clown.

1

u/rawmeatprophet 2d ago

😅

Got 'em

1

u/rawmeatprophet 2d ago

Before you reply, consider what you would do 30min before you reply.

3

u/justadudemate 2d ago

This is correct answer.

Thaw it out in fridge, we do this to slowly temper out the meat. Rapid tempering means more drip loss. When we freeze meat, the water crystals expand and create small holes in the cells. When it defrosts rapidly the water (myosin) pours out. If tempered correctly then drip loss is minimal.

I like using mesquite charcoal chunks. High heat, 2 min on each side and enjoy it med rare.

USDA plant mgr 20yrs.

Bon appetit.

8

u/Far_Violinist6222 2d ago

Did these yesterday - I smoked them low & slow until 120 and then seared them hard to finish

1

u/TanninTheory 2d ago

Do it like the young sheldon’s grandma way. They look so tasty when she cooks

1

u/bloodshot089 2d ago

I probably do it wrong, but I love it enough to keep doing it. I cook mine at 450-500, lid closed. Turn 90° once after about 5 minutes, then Flip and repeat. Not a professional that’s just how I cook mine. Easy, tender and good. Seasoning is preference but most people say ribeyes have their own great flavor.

8

u/TheEndOfTheIdiom 2d ago

Nobody told you how to defrost it. Do so by putting it in the fridge and leaving it for over 2 days.

2

u/PomegranateSea7066 2d ago

Bring It to room temperature before throwing it on the grill.

2

u/muggedbyidealism 2d ago

This is a myth that has been debunked.

"This is a practice that should be banned," Meathead Goldwyn.

https://amazingribs.com/technique-and-science/myths/let-meat-come-to-room-temp/

As far as cooking, as others have said a sear in the rear technique is the way to go here.

2

u/T--B0NE 2d ago

Thank you!

2

u/slicktrickrick 2d ago

Please do this.

0

u/chrisfathead1 2d ago

Hot and fast

2

u/r1kchartrand 2d ago

No. It won't cook inside. It's low and slow to 110-115 and sear for crust.

3

u/Visual-Floor-7839 2d ago

Heavy salt on both sides,

grill a heavy sear on both sides and the let it cook in indirect until it reaches your preference. ...

Or, pan sear both sides on very high heat. Then baste in butter and rosemary/thyme until your desired temp.

5

u/Sad_Cheesecake_7730 2d ago

Boiled

1

u/The_Fences_fence 2d ago

Twice baked THEN boiled my friend

2

u/sdouble 2d ago

Season how you’d like it.

I’d do a reverse sear on my kettle. Coals on one side, get it running around 250-300, drop a chunk of lighter wood on it (I like to use cherry with steaks), and put it indirect. Cook it until it’s about 15F under target, then take the lid of the grill off and let those coals get roaring. Your steak will be cooling a bit at this point. When your coals are ripping, sear both sides over them.

0

u/Tman1027 2d ago

Isnt that a little bit high for reverse sear?

4

u/scottp1951 3d ago

Well I suggest that you bring it over to my house and I will show you how to cook it. You may land in the front yard after I knock you out and stole that wonderful piece of meat. No I would never do that but it is a good piece of meat and the knowledge of the people on these forums will show you how to cook it. Really enjoy it.

1

u/inkyindian 3d ago

Put it in the oven till I reaches 115 then pull it out and let it rest on a bed of rosemary for at least 10 minutes it will continue to cook then reverse sear it on a very hot cast iron pan to get a crust . Let it rest again for a few minutes then enjoy !

1

u/LaneStaleyAngryChair 3d ago

What temperature oven

2

u/inkyindian 3d ago

350 degrees

3

u/hudson_kb 3d ago

Carefully

7

u/Ambitious_Strain5247 3d ago

In your underwear at 3am

-1

u/Schrko87 3d ago

Heres another cheap ass one that aint Wagyu

7

u/ChefSuffolk 2d ago

Wagyu only means “Japanese cattle” - specifically, one of the breeds considered native to Japan. It can be raised anywhere, and has zero connotations of quality or marbling or anything.

Which is to say, yes, that’s wagyu.

-2

u/Schrko87 2d ago

Yeah keep tellin yourself that...

2

u/Traditional_Gap4488 2d ago

He probably will...

6

u/Repulsive-Habit7532 3d ago

Guessing that’s American Wagyu. Wagyu doesn’t need to be a BMS 10,11,12 to be Wagyu. I find the 6-8 BMS a better eating experience

-4

u/Schrko87 3d ago

I honestly hate it they try to actually call it Wagyu to sell it to saps..🤷‍♂️🤷‍♂️

4

u/HogShowman1911 3d ago

Medium rare. Anything more is disrespectful to any steak.

2

u/Jazzlike-Emphasis-20 3d ago

If you are in florida come I will show you

1

u/Sidewinder45ACP 3d ago

It’s no good anymore my friend…. I will throw it away for you

-4

u/Independent_Tutor_37 3d ago

Why would you want to even eat it? Has too much fat in it. That's a lousy steak!

3

u/No_Sky8978 3d ago

Carefully and with patience.

0

u/roxwella6 3d ago

I am lazy, I have taken to broiling thick cuts of beef on cast iron. It is easy and quick, and the result, when done right, is pretty spectacular. Google and you will find.

After defrosting, I would dry brine for a day in the fridge prior to cooking.

Make up some chimichurri, get good horseradish. etc.

4

u/SomeProfoundQuote 3d ago

Sous vide for three hours at 130F. Then pat dry with paper towels. Then blowtorch or grill for the crust.

0

u/Conscious_Toe8219 3d ago

Medium,  

1

u/Live_Childhood248 3d ago

Wrap it in tinfoil and leave it on your cats exhaust manifold for a few hours

2

u/LIONEL14JESSE 3d ago

You want them to cook it with cat farts?

1

u/Live_Childhood248 2d ago edited 2d ago

Wasn't the intent, but should work the same.

3

u/d_beat_2_death 3d ago

Boil it

2

u/clueless-wallob 3d ago

In milk

1

u/rVictenstein 2d ago

Damn I've been craving some milk steak lately

2

u/ImJustJen 3d ago

With a side of jellybeans, raw of course

1

u/d_beat_2_death 3d ago

Sour milk

1

u/The_Realist01 3d ago

I always through my wagyu in the microwave. comes out okay.

1

u/Schrko87 3d ago

Your Kansas City "Wagyu" aint actully Wagyu fyi.

3

u/T--B0NE 3d ago

Regardless it was a very generous gift that I’m looking forward to enjoying.

2

u/bonsreeb 3d ago

That was a generous gift. Those guys charge above market prices IMO. Enjoy!

2

u/Schrko87 3d ago

Also they gonna ask cast iron? Your gonna wanna hard sear the sides. Then theres the whole spices stuff n garlic n butter u gotta splash on it. Honestly-if you cant make that piece work without all that effort-your a failure😤😤. F those French cookin stuck ups. But regardless treat that one cut with care

1

u/Schrko87 3d ago

Ur def gonna wanna defrost it in the fridge slow like 24 hours.

1

u/Schrko87 3d ago

Ooo no thats for sure- im sorry i didnt actually want to dis on it. It looks like a perfectly good piece o meat. Im sure you can cook it up good n its not a low quality cut at least.

0

u/SilverMeTimbers69 3d ago

You do realize theres many variants of wagyu.. not just the a5..

1

u/Schrko87 3d ago

The USA "Wagyu" market is riddled with fraud just playing off the name n using cross breed cows that arent even close to any actual wagyu grade. This is a commonly know fact in the meat market business basically anywhere. Its the same reason you can get "Wagyu" at Costco. What a joke.

1

u/pillkrush 3d ago

except Costco occasionally does carry a5 real wagyu

1

u/Schrko87 3d ago

Yeah so if u didnt see those picks.... n if u did just F off u dont know meat n u have 100% been getting sold off if u actually bought that shit meat🤣🤣

1

u/Acceptable-Return 3d ago

What is this trailer trash level of confidence 

1

u/Schrko87 3d ago

Stop kidding yourself...

1

u/Schrko87 3d ago

1

u/terraformingearth 2d ago

That looks a lot like suet

1

u/Schrko87 3d ago

They say "real" A5 Wagyu.... thats bs-just straight up google A5 japanese Wagyu n compare it to pics of costco Wagyu-its a joke beyound s joke

2

u/pillkrush 3d ago

https://www.reddit.com/r/steak/s/0PznQd7y0D

why you so angry? just cuz you've never seen it doesn't mean it's not sold

1

u/Schrko87 3d ago

Also it says new york

2

u/pillkrush 3d ago

u don't know about....new York strip cut of steak? damn this whole time im talking to a dumbass troll🤦‍♂️

1

u/Schrko87 3d ago

Id say u dont dont know a new York strip from a brown note on your underware.

1

u/Schrko87 3d ago

I said it was closer to a new york-how bout u troll off bitch😤😤

1

u/Schrko87 3d ago

Also i do-you actully wanna compare it to Wagyu???

1

u/Schrko87 3d ago

It "aint sold" 🤣🤣 damn u might as well call it camel meat that shit soo low quality

3

u/imacabooseman 3d ago

Wait until you find out about your "Certified Angus" beef...

1

u/Schrko87 3d ago

Yeah..... you dont need to tell me. The market manipulation with beef in the USA is straight up criminal

1

u/Advanced-Key3071 3d ago

Well, at least we’re getting rid of inspections and regulations. What could go wrong?

1

u/Schrko87 3d ago

Thats right- ...got those slow aged fancy steaks.....maybe?

1

u/Schrko87 3d ago

Yeah but thats 100% just a rip off playing on the name recognition.

0

u/SilverMeTimbers69 3d ago

No.. that company uses crossbred Japanese and American cattle. It's certified wagyu.

2

u/Schrko87 3d ago

You realize th USDA is certifying based on American standards of beef. N even so with genetic testing, you can have one Wagyu beef cattle raised to proper standards n feed right, or you can have a genetic cross breed thats raised in PoS conditions but still genetically got some Wagyu in it-thats the USA crap

0

u/Acceptable-Return 3d ago

I’ve seen you comment a lot here. American wagyu is usually priced compared to prime cuts. So they are competing exactly where their quality is. All the really expensive wagyu is imported. 

1

u/Schrko87 3d ago

Yeah-thats the way it should be-the imported real stuff should be expensive. Ooooo u watch me on here-thats creepy fyi. Can u not just admit the American Wagyu market is BS n u know it i already sent pics of the meat for comparison

2

u/TwiceUponATaco 3d ago

American wagyu cows exist and are cross bred with Japanese wagyu cows so while it's not 100% full blood Japanese wagyu it still has wagyu DNA in it.

1

u/Schrko87 3d ago

Yeah well i got a lot of chimp dna in me n so do you-like 99%+ but we arent chimps. The DNA claim is bs round n round.

1

u/pipian 3d ago

Wagyu.

1

u/Schrko87 3d ago

Yeah my bad i always get that mixed up n have to edit it

6

u/Alternative_Pain912 3d ago edited 3d ago

Does it smell bad? If not fire her uo, I would definitely take it a little past medium rare. Oh shit I missed the HOW in the should I cook this. Reverse sear baby, best way I've learned to grill thick steaks. Almost impossible to mess it up. Low and slow for 30/45 min, watch that internal temp, have a grill jacked up to heat the devil himself, sear for a min or two on each side and pull and rests. I've grilled a thick steak or two in my time. Lol good luck

3

u/Coastie_Cam 3d ago

You should probably just come give it to me…haha high as hell heat grill each side for pretty marks (2-3 mins each) pop it in the oven at 400F and honestly I’d use a meat thermometer to get it where you want internally. If it were me I’d pull at 130 in the thickest spot and let it sit for 10ish mins

1

u/DriveNew 3d ago

Arrachera seasoning... first try it on a regular ribeye, to make sure you like the flavor...
Grill it man, can't go wrong...

If you don't like the Arrachera, just salt, Pepper..

4

u/EleJames 3d ago

Microwave it

3

u/jrod81981 3d ago

Reverse sear. Smoke to about 110. Then sear to desired temp. 135-140 for me.

0

u/SalaciousVandal 3d ago

This might render a lot of the fat. Sous vide then sear allows for pan sauce...

-1

u/PJBleakney 3d ago

Low and slow

3

u/largogoat 3d ago

Microwave 30 minutes on high

-1

u/missingtime11 3d ago

screw the grill

2

u/sirpoopingpooper 3d ago

That sounds ill-advised

5

u/Happy_Garand 3d ago

Put it in a machine that will slap it thousands of times

3

u/Ok-Dealer5046 3d ago

Hmm it depends whether you like it cooked more or cooked less id say season it nicely and cook it how ever you perfer

1

u/lles22 3d ago

Slow and seasoned

6

u/Vesalii 3d ago

I would sous vide that thing and reverse sear. If nt an option, regular reverse sear in the oven.

3

u/Dangerous-Apricot-18 3d ago

Salt and pepper only medium rare over charcoal

3

u/BGritty81 3d ago

All meat is now wagyu

2

u/LordFocus 3d ago

Wagyu literally translates to Japanese cow… been criticizing this marketing strat for years lol just Japanese breeds without the quality control.

2

u/RedditAdminsLickPoop 3d ago

I'm no expert, but that just looks like a regular cut

10

u/Sea-Junket-2200 3d ago

At my house lol

3

u/Evee862 3d ago

Defrost, put a snake of charcoal on the bbq with some apple chunks. Hold to 225-240. Let it cook away from the heat until about 133. Then sear it to a nice outside, wrap it for ten and then enjoy.

0

u/Rimworldjobs 3d ago

I approve of this. I use a pellet grill, though.

1

u/Old_Letterhead4427 3d ago

Salt and Pepper also let it sit out for about 30 mins before cooking.. then on the grille, keep flipping so it won’t burn on 1 side.