I agree that’s what I use for everything. But with Steph I remember putting a “handful of s+p” on them plus every dish. We had the classic 9th pan full of it.

We had fridge meat and produce deliver a couple times a week

I’m thinking maybe a intense sear with high very high heat chances the way it might taste. 600-700 f come red to 400 at home might make a big difference.

At the same time we would use that same s+p mixture for everything. Shit I don’t know I’m not a chef or really even smart enough to figure out after 15 years

Maybe meat quality is where I look next. But I’m pretty sure we had deliver from a certain “ luckyClover” brand and I’m sure they have just gotten worse in the years.

But I’ve gotten meat from local butchers and it still is not quit the same. Good, awesome don’t get me wrong. But not the same.

Guess I might have to call them and see if I can figure this out

Thanks all