We probably do up a Pichana every other week...
Put on a rub at least 12 hours prior...
Sear all sides...
When internal reaches 120... Cut in half and sear again...
That usually gives a perfect medium rare on a 3lb cut...
This one was pushing 6 and had a thicker fat edge than usual...
I'm more of a temp guy than a rare label... If its hot... i'm good...
Put on a rub at least 12 hours prior...
Sear all sides...
When internal reaches 120... Cut in half and sear again...
That usually gives a perfect medium rare on a 3lb cut...
This one was pushing 6 and had a thicker fat edge than usual...
I'm more of a temp guy than a rare label... If its hot... i'm good...