I just salted it with normal table salt, left it in the fridge on a drying rack for 2 hours, (would’ve done longer if possible) then I baked it in the oven at 265 (would recommend a bit lower temperature like 250 I was on a time crunch) until the middle reached 115. I then patted dry and did 10 seconds of searing on all sides, one of the best steaks I’ve ever made.
by Egged_man
2 Comments
Good work, man. Cook looks nice 👍 bet it ate well.
Bottom round steak. You’re a good cook if that didn’t turn out dry.