Chris Young did some testing of his own and tends to disagree. His claim is something to the effect of, the colder the exterior, the rise of exterior temperature is less controlled in relation to the center and gets more grey banding. He recommends a minimum of 15 minutes and/or a quick ziplock temper.
Morgan Ranch Double Cut Ribeye!! How do you get one (or more) of those? Got to be special friends with @Carrie_Morgan? Wish I knew how to get hold of her.
Tag seems to work!
AK buys a standing rib roast and cuts his own 
Funny, I avoid pepper because pepper burns while salt doesnât, outside of that follow the same process.
This is correct. Only way to fly.
From my short career as an IG content creator:
Iâm not looking for a fight with anyone here, that being said Iâve always adhered to this-pepper burns on a high grill and gets crazy bitter. I pepper mine when I pull them off the grill before resting and it always seems really fragrant when I apply it to the âhot surface of the steaksâ so it seems Iâm getting the most flavor possible out of the pepper.
Iâm obviously a heathen. I donât notice an issue on the grill. Cast iron is another story. I do it to burgers all the time and the flavor boost is awesome.
BT, Part of it is our weather allows grilling basically year round, I just do not cook steaks/chops/burgers in cast iron or carbon on the stovetop anymoreâŚmaybe getting older too, but the clean up and the smell, I donât know I kinda stopped a few years ago.
I have been wanting to play around with the smash burger thing, maybe thatâll get me in the mood again.
whether it burns or not, canât imagine much difference in flavor, peppering before or after
As Iâve always said, AK is way more man than me. But I may have to give that a try. My only complaint about MR Wagyu is theyâre cut too thin.
@Andrew_Kotowski, do you cut the roast while still frozen? I assume you donât thaw and re-freeze. Chain saw?
Hahahahahahaha. Glad to see retirement hasnât dulled your sense of humor.
I thaw it most of the way, cook one or two of the steaks and then refreeze the other two or three steaks with a vacuum-sealer. Itâs not ideal, given moisture loss from thawing twice, but the difference has not been material to enough to me (or anyone eating) to notice. Clearly, I would love it if the Morgan Ranch team shipped fresh, rather than frozen.
I hate smoking up the house as well so I rarely do it. In my next life Iâll have a Blackstone griddle in my outdoor kitchen in addition to my BGE.
Wow, just like Paul Simon wrote âA man reads what he wants to read and disregards the restâ. 
Just to clarify, it doesnât say that either. It says even after two hours there still isnât much different temp-wise and there was no difference between the two in cook time, end result.