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No rush, honey (lemmy.world)
submitted 9 months ago by to c/funny@sh.itjust.works
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[–] 15 points 9 months ago (1 child)

I also tend to look for a thicker cut, since you can cook it more gradually to develop a good texture throughout without overcooking, and still develop a good crust.

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  • [–] 11 points 9 months ago*

    You also want to dry brine it, that is 12-24 hours before cooking rubbing it with salt and leaving it uncovered in the fridge

    Then before cooking, let it warm up on the bench

    If you have a particularly good cut, you can warm it to room temp, then put it in a mixture of salt and water (20% salt) at freezer temperatures for 20 minutes before drying it and searing it. You'll get a perfect crust and also perfect edge to edge consistency with no bands of overcooked meat

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