Cast iron seared picanha seasoned with Wildfork house steak seasoning and a dusting of their Smoked pecan rub as well. How'd I do?
by sirbingalo
1 Comment
Zestyclose_Leg_3626
Let your meat rest more. People overstate how much liquid you lose one way or another but… you have like five steaks worth of juice on that board.
Aside from that: not my preferred seasoning, but doneness looks to be within the good range (assuming you like that specific donenness). Would arguably have shaved down the fat cap a bit though.
1 Comment
Let your meat rest more. People overstate how much liquid you lose one way or another but… you have like five steaks worth of juice on that board.
Aside from that: not my preferred seasoning, but doneness looks to be within the good range (assuming you like that specific donenness). Would arguably have shaved down the fat cap a bit though.