

Steak is one of those things that can go from meh to heavenly depending on the cut and how you cook it.
Cheap sirloin grilled without seasoning… eh…
For my birthday this year I splurged on some thick, prime ribeye cap steaks, took the time to season them and let them dry in the fridge for about 24h, and then cooked them to a nice rare in a cast iron pan with a silly amount of butter, some garlic, and a few sprigs of rosemary, and it was easily one of the best things I’ve eaten all year.












Yeah I totally get that then! Cheap or store bought BBQ leans very heavily on the sauce, and its usually a sweet sticky sauce. A lot of what is traditionally considered BBQ in the Midwest is just meat slow cooked in sweet sauce (I say this as a born and raised midwesterner!)
“Real” BBQ tends to emphasize the meat flavor more, with the wood smoke and rub/seasoning (often contains sugar, but is applied before cooking) coming second, and the sauce being very style-dependent and usually as a finishing touch.