Dry brined the steak for an hour with salt. Before going in the oven at 280°F, I added fresh black pepper. Cooked for 18 minutes until it hit 128°F, then seared it in a smoking-hot stainless steel pan with a little beef tallow—rendered the fat cap first, then 30 seconds per side. Basted with butter and garlic, rested for 10 minutes, then sliced.
Sweet potatoes were seasoned with onion powder, garlic powder, smoked paprika, salt, pepper, and olive oil.
Asparagus got a simple treatment with salt, pepper, and olive oil.
Everything roasted in the oven.
by Fun-Week2642
4 Comments
amazing u cooked it in the dishwasher
You got that to 128 in 18 minutes at 280 degrees? That doesn’t sound possible
How do you check the temp? Do you probe the meat in the oven every now and then?
That wide angle shot of the kitchen really made this post for me