2 hour salt brine
Rendered fat cap on a screamin’ hot stainless steel pan then 1 minute per side x2
Let rest on a wire rack while the pan cooled down
Back in the pan and basted on low with butter, garlic and thyme
Took out at 130 then rested on the cutting board for 10 mins
Ate off the cutting board with a 15 year Glenfiddich 🙂
by Prestigious_Map_703
9 Comments
Man get all that fat you got chillin and make some chicharrones in the oven at 400 for 30 minutes
Nice selection of cut
“Ate off the cutting board”
You glorious person. This is the only way to do it.
Yes, yes, yes! FINALLY, taking the loin away and cutting it seperate from the cap. As it should be. Now, please pass the cap.
Looks amazing, OP. 👏👏👏
Hell ya you did and it looks delicious!
WEAK CHAR
That looks so yummy.
yuuum
That’s it I’m gonna cook a ribeye