Why Your Steak Looks Grey (And the 3-Step Fix That Changes Everything)
Learn exactly how to get that dark, crunchy, restaurant-quality sear without overcooking the inside—even if you're using a cheap grill.
Hey, it's Ivan here.Â
Last week, a student sent me a photo of his ribeye with the message: "I followed everything I could find online, but it still looks grey and sad."Â
I knew exactly what was wrong—because I made the same mistake for my first 100 steaks.
He was missing just ONE of the three critical elements for a perfect crust. And once I showed him the fix? His next steak had the kind of dark, crunchy sear that makes your mouth water just looking at it.
Here's the truth: Most people are missing at least one of these three elements. And without all three working together, you'll never get that Maillard reaction (that's the science behind the flavor and crust you're after).
The good news? It's way simpler than you think.
In this free 5-minute video training, I'll show you the exact 3-step system I've refined over 10,000+ steaks and taught to hundreds of students at my live events. It works every single time—even on cheap grills.
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WHAT YOU'LL LEARN:
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The "Moisture Enemy": Why your steak is failing before it even hits the pan, and the 16-hour fridge trick to fix it.
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The "2-Finger Rule": The specific thickness you need to buy to ensure you have enough time to sear without ruining the center.
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The Heat Equation: Why 150°C isn't enough, and the specific grill setup that creates "edge-to-edge" perfection.