2nd try…rolled with 131 for 7 hours. Was a smaller cut and had a nice fat cap. I scored it before dry brining overnight with coarse kosher salt and garlic powder. Went into the bag with rosemary, thyme and healthy sprinkling of smoke paprika. Went into the fridge for a couple of minutes after it got patted dry, gave me time to add a little oil into a ripping hot cast iron. 45 secs on the far side and 30 on the none fat side. Sliced immediately, no resting.
by Altrebelle
1 Comment
Love the crosscut on the fat cap!