if you aren't dry brining them AS WE SPEAK I'm afraid we will have to have a chat about your food ponce license
also you'd better be reverse searing those mo'fuckahs (as long as they are more than an inch thick) or as again, see above

also also, a bit of activated charcoal in your rub make a steak look fantastic (but does nowt for flavour tbh but you know, eat with your eyes and all that)
www.bigoven.com/recipe/black-magic-dust/2741733

best food website ever for nerds esp sciencey ones like your good self
www.seriouseats.com/how-to-dry-brine
( Queef Smegwin U r a 🔔🔚, Fri 22 Sep 2023, 16:46, archived)

fuck off, wanker

( Queef Smegwin U r a 🔔🔚, Fri 22 Sep 2023, 16:59, archived)

I'll 'dry-brine' you in a minute, sonny Jim!

( Mr. Tea 'ulmmm'/'mmneurgh', Fri 22 Sep 2023, 19:15, archived)

I'm dry brining my steak as I type this

( Queef Smegwin U r a 🔔🔚, Fri 22 Sep 2023, 20:09, archived)