How would you guys have prepared this bad boy?
I went at 125 for an hour and a half and seared it for about a minute each side—maybe a little more. The pan was really hot and smoking like crazy, but I still don’t think I got the sear I should’ve.
Also, trying to figure out how to make the fat that runs down the side of the steak, taste and texturize like the fat on the tips (so good). Any advice?
Appetizer pic for y’all too 🤌🏻
by Expensive-Anxiety-44