That was after I had a few slices just a little too rare for the rest of the family.
The rare cut was fantastic.
I think I’m finally going to cave and get a wireless thermometer to try and get it just right.
Between those two levels of cooked would have been perfect for everyone.
It had a heavy sea salt crust with a dusting of fresh ground black pepper. After the cast iron sear in light veggie oil, it got butter with fresh rosemary and garlic. Melted the butter basted and into the oven.
Tomorrow is my annual checkup to make sure the cancer hasn't popped up elsewhere. Tonight, I got started on my celebration dinner. Went ahead and thawed and cooked some red drum. Baked, it seems better after it sits overnight to let things coagulate.
Got bored last night and threw a 12# brisket on…. So I’m assuming brisket nachos. I gotta go back to work lol being off for a couple months is spoiling me