got a couple of nice steaks but thinner than i usually get (non wagyu types).. wife wanted it done the usual way
1. age it a day or two with salt and koji in the fridge
2 cook it three steps – salt, whiskey doused, shoyu doused
took it off at 125 internal and it climbed to 133.
It was great but looked rare rather than medium rare. tasted a bit too fatty so after a few bites, threw it in the cast iron a bit more. so much fat melted off.
i know i know. heathen! but honestly it tasted pretty damn good at the end with the crust all over and ultra tender still inside.
by pewpewhadouken