Not sure I agree. I have also always thought steak was pretty easy. Whether a t-bone on the grill, a flatiron skirt steak, or some garbage-tier sirloin with egg

Not sure I agree. I have also always thought steak was pretty easy. Whether a t-bone on the grill, a flatiron skirt steak, or some garbage-tier sirloin with eggs. It’s simple. Salt, sit, cook a few minutes, rest it a few more and eat. Always good. Until I moved to Taiwan. I truly can’t understand how no one can make a steak. From the garbage pale meat glue “night market steaks” to expensive restaurants. Every steak I’ve had here is a complete disappointment. Even when they supposedly use top-quality US prime or Japanese Wagyu, even when the inside looks pink and not burned to a crisp, it’s always total dogfood quality. They often emulate the right look: pink interior, char on the outside, shiny tallow. But something is off. I never feel like I’m chewing a piece of steak. More like grinding tasteless muscle protein into paste with my teeth. I don’t even know how it’s wrong sometimes. I look at it and just know that something is wrong that I wouldn’t even know how to replicate, becayse cooking a decent steak is easy to me.