To start, you'll need a good quality steak, preferably one that's been dry-aged to perfection. Now, I know what you're thinking, "What's the difference between dry-aged and wet-aged?" Well, let me put it this way, dry-aged is like a fine wine, it gets better with time, while wet-aged is like a cheap beer, it's just, well, meh!
Next, you'll need to bring the steak to room temperature, this is crucial, folks! You don't want to throw a cold steak on the grill, that's like trying to fly a plane without fuel. It's just not going to end well, trust me.
