What temp do you recommend for a short cook on this "Delmonico" cut?
It's about 2.5lb. Seems somewhat lean and it's Grass Fed / Grain finished, so I'm not sure what direction to take it and advice is appreciated.
I let it dry brine in the fridge for a few hours, I plan to sear and then bathe since I can't do it tomorrow, even though I know it's not ideal.
by Billionth_NewAccount
3 Comments
I was planning to go with 134f – what do you think?
Delmonico is the eye of a ribeye. So I’d probably just do 137.
Unpopular opinion : the cap is the best part!