We salted the steak 24 hours in advance and let it air dry on a rack in the refrigerator.
We cooked the steak on a wire rack in a 200° oven until it reached 110°F.
We let the steak rest for longer than you think, an hour this time around.
We seared the rested steak in sunflower seed oil in a cast iron pan turning it often.
We let the steak rest for 10 minutes on the cutting board before carving it.
How was it?
Tender, flavorful, juicy and delicious.
Totally worth the effort involved.
Years Past
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