Steak is so easy to cook. Burn the outside. Eat raw the inside.pic.twitter.com/auBRb9NTcM
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I thought it was vice versa 
You want the salt to start acting as a brine breaking down muscle structure. You don't want to burn your pepper. Salt, wait an hour, cook, pepper then slice.
To each his own. 
Kenji's book, The Food Lab, is a gold mine if you like the science of the cook. Pretty sure @iuubob can attest.
Will definitely check it out. Thanks
I normally hate a blind appeal to authority, but when ever I'm trying a new cuisine or technique, I see if @kenjilopezalt has done it and given his break down. Big props to him and the whole @seriouseats team.
We try not to rely on authority either. Our recommendations are backed up by testing and/or research.
Exactly why I love your content, broken down like a scientist turned chef!
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