Before I put a ribeye on the cast iron, I swaddle it in paper towel and give it a loving, deep-tissue massage, working out all the tightness around the fat and muscle.
I don’t do this with aged, but I also don’t eat aged as much.
I think there’s some benefit, but I also dig the ritual. 
Removing the moisture helps the maillard reaction. You can also do this by dry brining your steak & leaving it uncovered in the fridge overnight.
Right on. Good call. 🤙
I have to say, there’s something about massaging it, that to me feels like I’m honoring the meat in my own way.
Ritual & Romance
—if you will.
I do like to slap my whole sirloin (we call it rump here) before slicing it up.
It makes a lovely slap sound.
I used to think that the way you cook your meat has the greatest impact on the outcome. I've come to realise that the peice of beef itself (everything that's happened to it prior to getting to you) is more important.
💯 YES
You've tried with and without massaging?
Oh god yeah. I’ve thrown ice-cold meat on the grill too in my younger days.
But to the question, have I run a scientific A/B test?
No, and I don’t think I ever will. I need the steak to get to room temp anyway, so I might as well take 5 minutes and give it some love.
Sup baby gurl. 
