S&P at room temp for 2 hours
Cooked for about 35 minutes at 225 on my kamado to get to ~119 and seared on cast iron skillet (a tablespoon of grapeseed oil) at 450 for 1 minute a side (flipping every 30 seconds).
Sprinkled a pinch of Maldon sea salt flakes and let rest for 8 minutes (could not wait another second).
The flavor and texture were like if you took the best of a ribeye and a filet. Super buttery and tender. It was an expensive ass steak, but a nice treat once a year.
by bigspeen3436
2 Comments
That looks truly beautiful. And Maldon’s salt flakes as a finish. Well played indeed. Much respect!
Great work