And most of you are burning the shit out of it every single day.
You don’t just throw a frozen hunk of meat onto a screaming hot pan and pray to the beef gods. That’s how you get leather.
Sad, expensive leather that makes everyone hate you.
(Incredibly well done steak makes me weep…)
You prep first. You let that beautiful bastard come to room temperature. You season it. You wait.
Ironically this is the same with your audience.
You don’t just blast them with “BUY MY THING” every morning like you’ve ingested 3 pots of extra strong coffee within an hour.
That’s how you get blocked. Unfollowed. Deleted from existence.
You warm them up first. You give them something useful. Something real. You season the relationship with actual value.
Not guru value.
Genuine real cool AND useful shit they can action there and then.
We’re not about the salt and desperation vibe.
On top of that timing is everything.
You wouldn’t cook a ribeye for thirty seconds and call it done. You also wouldn’t cook it for thirty minutes unless you’re into the whole “chewing rubber” experience.
Your marketing needs that same rhythm. Daily contact but not just daily sales pitches. Daily value. Daily connection. Daily proof that you’re not just another asshole trying to separate them from their money.
People fail cause they’re impatient. They want the sale NOW. They want the relationship NOW. They want the trust NOW.
But trust is like a good sear.
It takes time and consistent heat.
You show up every day. Not because you need something. Because you’re building something.
And when the moment is right. When they’re ready, when the relationship is perfectly cooked. Then you make your move.
Clean. Confident. No desperation. It really is that easy.
That’s when you get the sale that matters. The customer who stays. The relationship that lasts.
And to end on another steak related analogy/metaphor or whatever…
Stop burning your steaks. Stop burning your audience. Start cooking with patience.
Now excuse me. I gotta go make sure my ribeye has hit room temp before I can tasty it up.
Stephen Walker.