grass fed and finished TX local beef. seared/smoked to mid rare. really yummy, i let this guy dry brine for 24ish hours before cooking. this is the first cook in a while i haven't used my regular lump post oak charcoal. i used a new store brand and it was good (HEB/Central Market.) finished with a chunk of pecan to ~125, internal temp. let it rest and it was nice. the trick is getting the butter on top of that bad boy and resting it over the sautéed veggies/onions. delectable.
by xlophophorax