Salt and Cook

Salt: 45min

• Pat dry with paper towels before salting
• Salt both sides with kosher salt
• Let sit for 40 minutes on the countertop (or up to 24 hours in the fridge)

Cook: 10min

• Heat a cast iron pan with oil
• Once hot, cook flipping every 30 seconds until 110F internal temp (for rare) or 130F internal temp (for medium), ~6-12 minutes
• Add butter and aromatics and cook/baste for ~2 minute
• Remove from heat and rest ~5 minutes before slicing/serving

References

🥘 Recipes