I got this on sale a couple weeks ago and threw it in the freezer because I didn’t know what to do with it. Has anyone here cooked one of these before and how would you recommend doing it?
I’m a decent cook so I’m open to some more complex options but simple is always good too. I’m happy to keep it all in once piece or to slice it up.
by stop-calling-me-fat
3 Comments
I’ve got a propane grill, oven, stove, and sous vide to work with
Nice price these days. Dry brine for 24. Half into the oven. Half sliced thin and done on the grill galbi style.
They’re great because you can do just about anything with them. It’s where the Denver comes from, so it can be cooked as a steak, but you can also cook it as a short rib. If you have a sous vide I’d let it go for a long while at like 125, sear it after. Serve it like a standard roast/steak at first, then use the leftovers for Japanese curry.