Food blogger and meat-lover Derek Wolf loves to give his 2 million (and more) followers tips on the best ways to cut meats. One tip involves maximizing the crust on a grilled steak, which Wolf shared on his Instagram through a play-by-play tutorial that starts with a technique he learned from chef Adam Perry Lang.

Wolf starts with the Lang method of scoring the meat with a knife to create more surface area, a technique also known as scruffing. The steak is then dry-brined in kosher salt before hitting the grill, and after flipping it a few times, it’s basted with a mixture of bacon fat flavored with lemon juice, garlic, sage, and rosemary.

After the time on the grill, the steak will nearly be crusted to perfection, and the rendered bacon fat and herb mixture is the perfect way to finish it off. Wolf then says to cook the steak a few more minutes until the internal temperature reaches 120 degrees Fahrenheit, which will result in a rare to medium-rare steak.