Dry brined with garlic salt for a couple of hours, then given some pepper and cooked in the oven at 100 Celcius for about 25 mins, then seared on cast iron in butter for 2 mins a side and seared the edges, then rested in foil with butter for a few mins. I was going for a bit more rare but still came out good I think.
by tomucci
1 Comment
awesome