~900g @5.5cm thickness, very cheap end of a scottona cut at €18,90/kg. Marinated for 24h with salt, pepper, rosemary, sesame oil, garlic (sue me), bay leaf and a splash of OJ. Four hours at 51°C – we Italians like our meat quite rare. 60s/side on cast iron skillet, 15m rest, 5m heat up in the oven with the residual heat from the potatoes I made. Served alongside those, and with the reduced marinade+cooking juices. So happy I bought this thing.
Lord have mercy on my soul.
by ChemicalDiligent8684
3 Comments
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Meat looks good, knife looks bad.
I’d eat it. Would also bring my own knife since yours is duller than tax law seminar.