Liberally salted. Baked, uncovered in the oven at 200F until reaching an internal temperature of 115F. Rested, covered for 10 minutes. Seared in a cast iron skillet with a little avocado oil, turning frequently. Black pepper added after cooking to avoid burning. Sliced cross grain. Served.
by tdallinger
26 Comments
Is that iodized salt after baking? I prefer kosher and a dry brine
Man, that’s just about perfect! Nom nom nom!
Bravo, for my preference this is perfect
SMASH
Would pay highly for your meat
Fucking exceptional mate
Yummy!
I’m down for it
creaming
Bravo!
Wow…. Gorgeous… 😍
Did you keep a thermometer in the meat?
Beautiful!
I don’t think it’s humanly possibly to do any better than this.
Looks great!!
Fuck
Brag about this piece of art. Enjoy, Chef 🫡
GimmeDat.gif
10/10 doesn’t get better
How long did it take to reach 115?
Damn that’s some gourmet shit.
b-e-a-utiful
How long do you leave it salted before oven?
Looks fire
Excellent reverse sear.
yummers