Wanted to try an incredible high quality local Angus farm/butchery (in New Zealand) so I stuck with something classic, the eye fillet.
Dry brined since the morning
Salt, pepper, onion powder and rosemary in the bag
2h 20min at 54°C
Ice bath
Ripping hot cast iron sear (could've been better)
Rested with herby garlic compound butter
Served with herby mashed potato and parsnips, and wilted spinach and garlic.
The steak was incredible and insane, melt in your mouth buttery umami
by sillypcalmond
1 Comment
Looks great! How long the sear?