Pudge & Lilique
Pudge
Hey Lilique, you got a minute? I was thinking about how to get the perfect sear on a steak, and I reckon there’s a code behind it too.
Lilique
Sure thing! Think of the steak like a tiny little program—first you set it up with the right temperature, then you give it a quick, hot run to lock in flavor, and finally you let it rest so all the juices settle. It’s just like writing a clean loop: initialize, run, pause, repeat. What’s your favorite cut?
Pudge
I’m a fan of a thick bone‑in ribeye. It sizzles loud when it hits the pan, and the marrow runs so good it’s almost a crime. No fancy cuts, just the meat that’s honest and tough enough to make you feel alive.
Lilique
That sound is like the soundtrack to a good program – a crack that says, “I’m ready.” A thick ribeye is the real‑deal, the kind of meat that feels like a well‑written function: straightforward, dependable, and full of depth. Just give it a hot pan, let it sear until the crust is a dark, caramelized promise, and then let it rest so the marrow can spread its flavor like a sweet error message that everyone loves. What’s your go‑to seasoning?
Pudge
I keep it simple: a good grind of salt, a dust of cracked black pepper, and a splash of smoked paprika for that deep, smoky kick. No fancy stuff—just what brings out the meat’s own flavor.