The Perfect Steak Doesn't Exi....
Imagine being a guy like Adam Perry Lang right now. This dude is dry aging steaks out there for sometimes up to like 200 days. He's butchering the steaks himself. Seasoning with some salt and pepper. Searing the hell out of that steak to try to toe the extremely fine line between having a perfectly cooked steak along with the perfect crust. He's spent years and years and years trying to develop the best possible way to enjoy a steak.
And then this girl comes out of nowhere with the revolutionary idea to just toss a grocery store steak into the toaster straight from the pack. And voila! It is the most immaculate looking piece of meat I've ever seen in my life.
A perfectly cooked well-done steak swimming in a bath of A1 steak sauce. It doesn't get any better than that, folks. And this is how I know the culinary world is in a great place right now. For far too long, the world's greatest chefs have always been too stingy with their ways and tried to keep their methods secret from the rest of the competition. But here's @itsmejuliette just letting the entire world know how to achieve the perfect steak all for free. Love that.
And if you're not going to go with the toaster method for your next filet, take a few tips from the boys on how to actually grill a steak. Grill marks, bud.