My mother in law got a very nice strip loin. I had no idea how to cook it so I just scored the fat cap and followed the serious eats reverse sear recipe for prime rib. Dry brined overnight, put it in the oven at 170 at 10am, pulled it at 122 around 4pm, rested it, then blasted it under the broiler in at 550 degree oven for 5 minutes.
Even the vegetarians tried some, and one went back for seconds. I’m a bad person who makes good meat.
by AmIBeingInstained
10 Comments
Edge to edge, great cook! 🤝
Wow.
You too a sub-prime rib cut, and turned into a prime rib competitor.
Good job.
Looks delicious!
Beautiful, nicely done!
Woah can I have the article for this?
Most even cook I think I’ve ever seen
What is it, then?
The cook is done ridiculously well. Crust is clearly glued on and won’t peel off with a simple slice. Perfect, uniform cook throughout the meat. It’s wonderful.
I love that being a serious eater means you are in this mysterious club that somehow makes things taste way better, impressing your guests and family.
Man if you don’t serve me a damn plate I’ll bring my own and do it myself.
Great job OP!