Anthony Bourdain is here to save your food. For over a month now, the chef has been dropping bits of culinary wisdom in a series of videos for Tech Insider, showing viewers how to cook perfect burgers and scrambled eggs. In two of the most recent installments, the Parts Unknown host finally tackles one of America’s most commonly mangled entrées: steak.

Unsurprisingly, the first step is seasoning. Bourdain, opts for simplicity, suggesting home cooks use just two ingredients on their steaks: high-quality, coarsely-ground sea salt, and freshly cracked black pepper. But even if a piece of meat is perfectly sprinkled with seasoning, it’s actually timing that’s of the utmost importance.

"Salt dries stuff, it cures stuff, it pulls moisture out, so you don't want to put salt on a piece of meat late,” the chef explains. “You want to put it on just before it goes on the grill."

After the steak is done sizzling, however, there's still one fatal flaw that can ruin an expertly cooked rib-eye or porterhouse: no chill.

That's right. After cooking a steak, that slab of meat needs to be left the hell alone—or, as Bourdain puts it, “Do not fucking touch it.” That means no poking, cutting, or slicing for roughly five to seven minutes. Instead, the steak should sit on a countertop or cutting board while the meat continues to cook and the juices start seep into every morsel.

Look, we know that steak looks delicious as soon as it comes off the grill. But please, just so Bourdain doesn’t pop a blood vessel, heed the chef’s advice. He knows what he's talking about; we promise.

[via Tech Insider]