Remove silver skin and fat
1. Score fat layer - Salt
2. refrigerate for an hour
3. Temp 225-250
4. Indirect up to 120F Takes 40-60 minutes
Brush olive oil
5. Direct to 130F 1 minute per side.
6. check temp
7. If more needed, indirect to 130F
8. Rest
9. Cut across the grain
*need to take up to 120 and sear a bit longer for medium rare (not rare)
1. Score fat layer - Salt
2. refrigerate for an hour
3. Temp 225-250
4. Indirect up to 120F Takes 40-60 minutes
Brush olive oil
5. Direct to 130F 1 minute per side.
6. check temp
7. If more needed, indirect to 130F
8. Rest
9. Cut across the grain
*need to take up to 120 and sear a bit longer for medium rare (not rare)
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