The only change I make is to reverse sear it.
I do the full 2 day marinade time.
My method is to take it out of the marinade the night before I want to cook it and pat it dry then put it on a plate uncovered in the fridge to dry a bit.
Then the next afternoon when it is time to cook take it out 30 minutes ahead of time to warm up a bit then put it directly on the rack in the oven with a rack to catch the drips and bake @ 250°f until the center is 125 or whatever you like. Then remove from the oven and turn it up to broil for the sear.
The timing is a bit tricky to get dinner done at the right time but it is super good.
We make mashed potatoes to go with it and the sauce.
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"Is this before or after you fired the parts cannon at it?" - senior tech
I'm tired of these mediocre "semi flammable" refrigerants. If we're going to do it let's do it right.
Unless we change direction we are likely to end up where we are going.
"It's not new, it's better than new!" Maru.
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